Ham and Cheese Omelet Bake & Winter Fruit Salad

Ham and Cheese Omelet Bake

10 oz. box frozen broccoli & cheese flavored sauce
10.2 oz. can Pillsbury Grands! Flaky Layers refrigerated Original biscuits
10 eggs
1 1/2 cups milk
1 tsp. dry ground mustard
Salt & pepper, if desired
2 cups diced cooked ham
1/3 cup chopped onion
4 oz. shredded Cheddar cheese
4 oz. shredded Swiss cheese
4.5 oz. jar sliced mushrooms, drained

Preheat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. Meanwhile, spray bottom only of 13 x 9 inch glass baking dish with cooking spray. Separate dough into 5 biscuits; cut each biscuit into 8 pieces; arrange evenly in sprayed dish. In a large bowl, beat eggs, milk, mustard, salt, and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms, and cooked broccoli & cheese sauce. Pour mixture over biscuit pieces. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. Bake for 40-50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

Winter Fruit Salad

2 cups cubed unpeeled red apples
2 cups cubed unpeeled pears
3/4 cup chopped dates
1 Tbsp. fresh lemon juice
2 medium bananas, sliced
1/3 cup mayonnaise or salad dressing
2 Tbsps. honey
1/2 tsp. grated lemon peel
1/8 tsp. all spice

In a large bowl, combine apples, pears, dates and lemon juice; mix well. Add bananas; stir gently to mix. In a small bowl, combine all remaining ingredients; blend well. Add to salad; stir gently to coat.



Laverne Diede
Rhonda Fitterer

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