Potato & Egg Casserole Recipe

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Potato & Egg Casserole Ingredients

4 potatoes,medium-size
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
3 tbsp bacon fat
1/2 cup american cheese,grated
4 eggs
3/4 cup milk,evaporated,undiluted

A Recipe for
Potato & Egg Casserole

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Those who forget the pasta are condemned to reheat it.
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This is a recipe for Potato & Egg Casserole from the recipe cookbook of Recipes-to-go (Egg)

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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Rev. 2:7

Potato & Egg Casserole

If you want to make an apple pie from scratch, you must first create the universe.
Carl Sagan

Potato & Egg Casserole Directions

1. Peel potatoes; slice thinly.

2. Sprinkle potatoes with salt, pepper and nutmeg.

3. Heat bacon fat in a skillet; add potatoes and cook until browned
and tender, stirring frequently.

4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle
with cheese.

5. Break eggs carefully over cheese; cover with cream.

6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are
set.

7. Serve at once.

Serves: 4

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Potato & Egg Casserole Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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