A light and delicate soufflé enhances any special occasion. To vary this classic, sprinkle the buttered dish with freshly grated Parmesan cheese before adding the egg mixture. Or you can substitute one of the Swiss cheeses or almost any other firm cheese for the Colby in this recipe.
In a large skillet, cook potatoes in butter until they are evenly coated. Add water, bring to a boil. Reduce heat; cover and simmer for 14 minutes or until potatoes are tender.
Press each circle into mini-muffin cup, In a large bowl, whisk eggs and milk. Stir in zucchini, mushrooms, cheese, bacon, onions, garlic and pepper. Fill each muffin cup with about 1 tablespoon filling.
This is a quick sandwich with a tortilla, uses everyone's favorite pizza ingredients.
1 pkg. (16 oz.) Elbow Macaroni ½ C Butter or Margarine, melted 2 Eggs, beaten 1 Can (12 oz.) Evaporated Milk 1 Can (10.75 oz.) Condensed Cheddar Cheese Soup, undiluted 1 C Milk 4 C (16 oz.) Colby Cheese, shredded Dash of Paprika Cook macaroni according to package directions; drain. Place in a 5 qt. slow-cooker, add butter. In a bowl, combine eggs, evaporated milk, soup, milk and 3 cups of cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is...