1 unbaked pie crust
Filling:
1 cup half and half
4 eggs, beaten
1/2 tsp dry mustard
1/8 tsp pepper
1 cup cubed ham
1-1/2 cups shredded Swiss cheese
1 cup broccoli, cooked & drained
1 T onion, chopped

Heat oven 350°F. Combine half and half, eggs, dry mustard and pepper; set aside. Layer ham, cheese, broccoli and onion in pie crust. Pour egg mixture over ham, cheese and broccoli. Bake for 40-50 min. Cool 5 minutes before serving.

Breakfast Casserole (Feb 14)

8 eggs
1 quart milk
salt and pepper to taste
16 oz grated cheddar cheese
2 lbs sausage, cooked & drained
1/4 cup cornflakes, crushed
12 slices of toast, buttered & cubed

Place cubed toast in buttered 9 X 12" pan. Alternate 2 layers of sausage and cheese. Mix eggs, milk, salt and pepper in a bowl. Pour evenly over mixture. Cover and refrigerate overnight. Sprinkle cornflakes over top. Bake at 350 degrees for 45 to 50 minutes.

Cheese Smothered Chicken (Feb 21)

2 lbs chicken pieces
2 T butter
1 can Cheddar Cheese soup
1/2 cup diced canned tomatoes
1/3 cup finely chopped onion
1/4 tsp dried basil, crushed

In skillet, slowly brown chicken in butter for about 30 minutes. Add remaining ingredients. Cover and simmer 15 minutes or until done, stirring occasionally. Serve over rice.

Chicken in Wine

2-3 lbs chicken pieces
1/2 cup flour
2 tsp salt
1/2 tsp pepper
1/4 cup oil
1 pkg dry onion soup
1 cup dry white wine

Combine flour, salt, and pepper in bag. Put chicken into bag and shake to coat. Brown chicken well on all sides in oil. Sprinkle with onion soup. Pour in white wine. Add a little water to cover chicken. Simmer until tender, about 45 minutes. Remove chicken and make sauce into a gravy, serve with rice if desired.