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Corrected casserole recipe from Farm Chicks cookbook

A recipe from the Farm Chicks’ new book, “The Farm Chicks in the Kitchen,” contained mistakes when it appeared in the April 8 edition of The Spokesman-Review.

Here’s the corrected recipe:

Sunshine and Sausage Casserole

1/2  to 3/4 pound pork breakfast sausage (not links)

10 large eggs

2 cups 2-percent fat or whole milk cottage cheese

8 ounces jack cheese, grated (2 cups)

1 (7-ounce) can diced green chili peppers

1/2 cup chopped green onions

1 cup all-purpose flour

1 teaspoon baking powder

1/3 cup butter, melted

Heat the oven to 350 degrees. Heat a large skillet over medium-high heat. Add the sausage to the skillet and cook, breaking up with a wooden spoon and stirring occasionally, until browned – 5 to 8 minutes. Transfer to a paper towel-lined plate to cool.

Lightly oil a 9-by-13-inch glass baking dish. Beat the eggs in a large mixing bowl. Stir in the sausage, cheeses, chili peppers and green onions. Without stirring, add the flour, then the baking powder and then the butter; then stir to combine. Pour the mixture into the prepared baking dish and bake until set – 40 to 45 minutes. Transfer to a wire rack to cool for about 10 minutes before serving.

Yield: 12 to 15 servings.

Nutrition per serving , from the book : 262 calories, 17 grams fat, 10 grams carbohydrates, 194.9 milligrams cholesterol, less than 1 gram dietary fiber, 430 milligrams sodium.

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