Farmer’s Casserole
3 cups frozen shredded hash browns
4 eggs
1 (12 oz.) can evaporated milk
3/4 cup shredded cheese
1 cup diced fully-cooked ham
1/4 cup chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
Place potatoes in an 8 inch baking dish. Sprinkle with cheese, ham, and onions. Beat together the remaining ingredients and pour mixture over all. Cover and refrigerate for several hours or overnight. Bake, uncovered at 350º for 55-60 minutes.
Easy Corn Fritters
3 eggs, separated
1 2/3 cups fresh corn kernels (about 3 ears)
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup vegetable oil
Beat egg whites until stiff peaks form. Stir together corn, egg yolks, flour, salt, and cayenne, then fold in egg whites.
Heat oil in a large skillet over medium heat. Working in batches of 4, drop 2 tablespoons corn mixture per fritter into oil without crowding the skillet. Cook until golden brown on underside, about 2 minutes. Gently flip fritters over and cook until golden brown and cooked through, 2 to 3 minutes more. Makes 4 servings.
Savory Meat Loaf
2 pounds ground beef
1/4 cup chopped onions
1 cup cracker crumbs
2 1/2 teaspoons salt
1 egg, beaten
1/4 teaspoon pepper
1 teaspoon mustard
1/4 cup ketchup
1 cup tomato juice
Bacon slices
Mix all ingredients; form into a loaf. Place in loaf pan. Put a few bacon slices on top. Pour tomato juice over all. Bake at 350º for one hour. (May be pressed into a cake pan, topped with ketchup, then baked for one hour)
