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Course 1: Breakfast
Recipes for breakfast courses contributed by patients at Potomac Audiology.
Impossible Brunch Pie
May 24th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Asparagus spears
Impossible Brunch Pie
Ingredients:
- 1 package frozen chopped broccoli, chopped spinach, or asparagus spears, cooked and drained
- 1 cup dairy sour cream
- 1 cup creamed cottage cheese
- 1/2 cup Washington biscuit mix (or Bisquick)
- 1/4 cup margarine or butter, melted
- 2 eggs
- 1 tomato, peeled and thinly sliced
- 1/4 cup grated Parmesan cheese
Heat oven to 350 degrees. Grease pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, butter, and eggs until smooth (15 seconds in blender on high speed, or 1 minute with hand beater). Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool for 5 minutes. Serves 6-8.
Otto’s Onion Pie
May 24th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Use two to three thinly sliced onions in Otto's Onion Pie.
Otto’s Onion Pie
Ingredients:
- 2-3 onions, peeled and thinly sliced (about 3 cups)
- 3 tablespoons butter
- 2 10-inch pie shells (partially baked for about 10 minutes)
- 1 cup milk, divided
- 1 cup cottage cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1/8 teaspoon seasoning of choice
- 3 eggs, beaten
- 1 tablespoon flour
- 1/3 cup grated cheddar cheese
Simmer onions in butter until soft. Turn into baked pie shells. Combine 3/4 cup milk, cottage cheese, sour cream, salt, seasoning, and eggs. Mix well. Blend remaining 1/4 cup milk with flour; stir into sour cream mixture. Mix well. Pour over onions in pie shell. Sprinkle with grated cheese.
Bake at 325 degrees for 30-40 minutes. Pie should be firm in center. If desired, garnish with mock back strips.
Sour Cream/Chicken Potatoes
May 24th, 2011
posted by Dr. Gail Linn
Cooking is a hobby of Dr. Gail Linn. Over the years our patients have shared their recipes with Dr. Linn, our staff and other patients. We are posting these recipes online in a special section of our website, called Patient’s Corner, where you can view these recipes and other playful activities.
Sour Cream/Chicken Potatoes
Sour Cream / Chicken Potatoes uses eight medium-sized potatoes.
Boil 8 medium-sized potatoes. Set aside and cool.
Combine:
- 1 stick melted butter/margarine
- 1 pint dairy sour cream
- 1 t. McKay’s Chicken Seasoning
- Dash garlic salt
- Liquid from can of Fri-Chik Soyameat
Dice 1/2 of potatoes in bottom of 2-quart casserole dish. Dice 1/2 can of Fri-Chik Soyameat over potatoes. Pour 1/2 of sour cream mixture over this and then sprinkle with Grape Nuts. Repeat the same procedure for the second layer.
Bake at 350 degrees for 30-40 minutes.
(Very good mixed one day and baked the next.)
