on the menu I By Sue Hutchison
N
ovember seems to bring friends and families together to a table full of thankfulness. Even though 2020 has supplied a number of unexpected challenges, our priorities turn to grateful thoughts as we celebrate not only the end of harvest season, but all who grace our lives. Start off any day of gathering with a hearty breakfast that’s certain to fill hungry ones until
the main meal is served. Waldorf Wedge Salad takes the traditional salad to a new level as a Wedge Salad, yet still maintains its familiar taste. And don’t forget your sweet-toothed friends. Peanut Butter Cookie Bars take a twist with a delightful filling. Snacking while waiting for the main event is covered! Take some time to give thanks for all that’s good in your life.
Hearty Breakfast Bake 1 lb. sausage of choice, diced ham, or shredded chicken ½ medium onion, diced 1 can condensed cream of potato soup 8 oz. sour cream 10 eggs, beaten 1 cup frozen hash browns, thawed ²⁄₃ cup milk 1 cup cheddar cheese, grated Salt and pepper to taste
1. 2. 3. 4. 5. 6.
In a heavy skillet, cook meat and onion until no longer raw, crumbling, dicing or shredding as needed. Preheat oven to 375⁰ and prepare a square, deep baking dish with cooking spray. Stir soup and sour cream into skillet until incorporated. In a separate bowl, beat eggs and stir in hash browns, milk, salt, and pepper. Add meat mixture into bowl, stirring together. Transfer to baking dish. Sprinkle with grated cheese.
20 November 2020 • enchantment.coop
7. Bake uncovered for 50-55 minutes or until a knife inserted
near the center comes out clean. 8. Allow to set for 10 minutes prior to serving.
