We took a couple of weeks off to go to Utah and see the canyons in Bryce and Zion National Parks with a couple of friends. They wanted to cook all of the meals or go out to eat, so I didn’t get a chance to try out any new recipes on them. So I’m including a recipe from the book. The canyons were beautiful, immense and impressive, if you haven’t been there you have to go. More on my photo site in a few days when I sort them all and get them up http://www.fishbourne.shutterfly.com
1/4 cup each coarsely chopped; Green Pepper, broccoli, Mushrooms and Onions
1/2 cup coarsely chopped ham or ham lunch meat
2 eggs beaten
1/2 cup shredded cheddar cheese
1/4 cup milk
1/4 cup Bisquick, pancake mix or flour
Salt and Pepper to taste
Dash of ground Nutmeg
Preheat oven to 375 degrees F
We put all of the vegetables in a bowl and cook them in the microwave for a few minutes. Let them cool before continuing. You can also saute everything in a little olive oil if you wish.
In a medium bowl, beat the two eggs. Add the cheddar cheese, ham, milk and Bisquick. Add the cooled vegetables, (if they are hot they will cook the eggs), the nutmeg, salt and pepper and mix throughly.
Spray two ramekins with PAM and fill them with the mixture. You may have enough for 3-4 ramekins.
Bake for 25 minutes or until lightly browned on top. Start checking them after 20 mins.
Run around the edges of the ramekin with a butter knife and they should just pop out when you turn them over on the plate, Flip them back over so the brown top shows. Should they stick in the cup, spoon them out and place the top on top. They will still taste delicious!
There are many variations of this dish you can try, crab, lobster, smoked salmon, sausage, bacon, swiss, mozzarella, etc. Be creative!
This is also another dish that makes excellent mini versions for an appetizer. Make two or three batches in mini muffin cups. Be careful, they may cook very quickly, so check them often. Enjoy!