Casserole
3 cups frozen hash brown
potatoes
1 1/2 cups ham, finely chopped
3/4 cup cheddar cheese, shredded
1/4 cup green onions, sliced
1 1/2 cups milk
1 tablespoon all-purpose flour
6 eggs, slightly beaten
1/2 teaspoon pepper
1. Lightly coat 8"x8" square baking
dish with oil.
2. Layer potatoes, ham, cheese, and
onions in dish.
3. Combine flour in milk and whisk.
Stir in eggs and pepper and pour over
potatoes, ham, cheese, and onions.
4. cover and refrigerate for 4 to 24 hours.
5. Preheat oven to 350°.
6. Bake, uncovered, 55-60 minutes or
until knife inserted into center comes out
clean.
7. Cut into portions, vacu-bag, and freeze.
Strata
1 small loaf French bread, cut into
1/2"-3/4" slices
2 cups Cheddar cheese, shredded
5 eggs, slightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion, minced
1/2 teaspoon salt
dash paprika
Optional items:
broccoli, chopped
green pepper, chopped
red pepper, chopped
ham, diced
bacon, cooked and diced
1. Preheat oven to 350°.
2. Lightly coat 13"x9" baking dish with oil.
3. Place half of the bread slices on the
bottom of the baking dish. Sprinkle with
half the cheese. Place remaining bread
slices on top of cheese.
4. Whisk together eggs, milk, mustard, onion,
and salt. Pour evenly over bread and cheese.
Sprinkle the paprika over top of egg mixture.
5. Cover and refrigerate 1 hour to overnight.
6. Bake in oven about 45 minutes or until cheese
is melted and bread is golden brown.
7. Cut into portions, vacu-bag, and freeze.
1/2 cup chopped onion
1/2 cup finely chopped sweet red pepper
2 cups eggs, scrambled, uncooked
1/2 cup cottage cheese
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
pita bread rounds, cut in half
1. Cook onion and red pepper in a skillet
until tender.
2. Combine eggs, cottage cheese, and
black pepper in a bowl and pour over
onion/red peppers.
3. Cook mixture until firm but still moist.
4. Add cheddar cheese and combine with
egg mixture till cheese melts.
5. Remove mixture from heat and allow to
cool slightly.
6. Divide mixture into individual serving
sizes, vacu-bag, seal, and freeze.
7. Individually wrap two pita halves
together, vacu-bag, seal, and freeze.
(or buy pita's just before event and have fresh)
1 cup barley flour
1/2 cup whole-wheat flour
1/2 cup regular oats
(Oat bran can be substituted)
1/2 cup yellow cornmeal
1 1/2 teaspoons baking soda
1 teaspoon baking powder
dash of salt
10 tablespoons buttermilk powder
(or enough to make 2 1/2 cups buttermilk)
1/4 cup maple syrup
3 large eggs, scrambled
2 1/2 cups water
1. Combine barley flour, whole-wheat flour, oats,
cornmeal, baking soda, baking powder, salt, and
buttermilk powder in a large plastic zip-lock freezer bag.
2. Combine maple syrup and eggs and place in
another zip-lock freezer bag. Freeze overnight.
3. Remove frozen egg mixture from zip-lock bag and
place in a vacu-bag, seal, and place back in freezer.
4. In camp, let egg mixture thaw completely. Add to
flour mixture, along with the water. Mix by kneading
until there are no longer any large lumps.
5. Cook in a skillet like most pancakes.
Various Diabetic Cooking cookbooks
Various Taste of Home cookbooks