Serves 4 people.
1 cup of large curd cottage cheese
1 cup sour cream or yogurt
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp sugar
3/4 cup flour
Fresh or frozen fruit if desired (fresh blueberries or frozen raspberries work well).
- Combine all ingredients.
- Use a paper towel (moist with light olive oil) to wipe the pan. This will prevent the frying pan from becoming sticky, and to keep it clean between batches.
- Scoop batter into pan. Keep in mind that batter is liquid and will spread.
- While first side is cooking, push fruit into moist batter and, using the back of a spoon, cover them slightly before batter sets.
- The first side is cooked when bubbles no longer form on the surface, and batter is no longer shiny.
- Flip the pancakes as soon as the edges are firm and the batter is almost set.
- Cook the other side until golden.
- If desired, place finished pancakes in 150°F oven to keep warm while cooking remaining pancakes.
1/2 cup canola or vegetable oil
1/4 lb. butter
1/2 tsp red pepper flakes
2 lbs. yellow onion – quartered and sliced
4 cloves garlic, chopped fine
4 lbs. assorted vegetables, cut fork size
8 eggs, beaten
1-1/2 lbs. swiss cheese, shredded
1 cup parsley, chopped
3 Tbsp lemon juice
salt and pepper
- Saute first 5 ingredients until translucent.
- Add vegetables.
- Combine remaining ingredients.
- Pour into greased 11 x 13 casserole.
- Bake at 350°F for 45 minutes to an hour.
Frozen hash browns
4 Morning Star veggie sausage patties, thawed
1 can of condensed Cream of Mushroom soup
1/2 bag of fresh spinach
2 Cups of shredded cheese
1/4 tsp of dry mustard
1 Cup chopped white onion
1 Cup of milk
- Preheat oven to 350F
- Spread a light layer of hash browns on the bottom of the casserole dish
- Cover with chopped sausage
- Mix all remaining ingredients in bowl
- Pour on top of hash browns and sausage
- Cook for one hour – or make the night before!