| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Breads |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 6 |
|
Eggs |
| 3/4 |
c |
Milk |
| 1 1/2 |
c |
All-purpose flour |
| 2 1/2 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 6 |
|
Bacon, fried crisp drained |
|
|
and crumbled |
| 1 |
c |
Diced cooked ham |
| 1 |
c |
Shredded Monterey Jack |
|
|
cheese |
| 1 |
c |
Shredded Swiss cheese |
| 1 |
c |
Shredded sharp Cheddar |
|
|
cheese |
INSTRUCTIONS
In large bowl, beat eggs until foamy; add milk, flour, baking powder
and salt, stirring until well blended. Add bacon, ham and cheeses and
mix well. Bake in greased and floured 9x5-inch loaf pan at 350 F for
55-65 minutes or until wooden pick inserted in center comes out clean.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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