The Cookery
Are you missing a dish? Please check the collection
of dishes left from various functions. They are on a table in the
gallery.
The Cookery is a wonderful facility and is used by many people for
all kinds of events. The Cookery appreciates you helping us keep our
kitchen clean.
You can do several things to continue to help us maintain a
wonderful facility.
·
Please do not leave leftover food in the refrigerator
following your function
·
If you use towels, take them home and return them
after laundering
·
When storing items in the walk-in refrigerator or
freezer, mark and date them. This is extremely important! Our space
is limited and we are finding things left that have no owners.
Consequently some items are thrown away after expiration date.
United Methodist Women sponsored a brunch on February
10, prepared by the Cookery. One of the breakfast casseroles was
provided by Denine Henderson. Thank you, Denine, for sharing this
yummy dish. This is a perfect recipe for those who are gluten
intolerant.
Mary Jane Fletcher
Recipe
of the Month
Breakfast Casserole
12 eggs
1/2 cup milk
1 cup asiago cheese, shredded (purchase at Acme deli
section)
1/2 cup onion, green onion or shallots
1 box frozen chopped spinach
1/2 stick butter
Salt and pepper to taste
Ripe tomatoes, sliced
Preheat oven to 350.
Drain spinach until dry
Sauté onion in butter and add spinach.
Beat eggs and milk together, add salt and pepper.
Spread spinach in bottom of a greased 9 x 13 dish.
Pour eggs over spinach, lay sliced tomatoes on top and sprinkle with
cheese.
In the Cookery we placed this in a water bath (about
1 inch) and covered the top with parchment paper. Bake for 45
minutes— remove the parchment paper and finish baking for 15 more
minutes.
(Baking time may be less depending on your oven.)
This recipe makes 12 servings.
