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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