hosted by Laverne Diede & Rhonda Fitterer
Ham and Swiss Pie
- 2 cups cooked ham, chopped
- 1 cup shredded Swiss cheese
- 1/3 cup green onion, chopped
- 4 eggs
- 2 cups milk
- 1 cup Bisquick baking mix
- 1/4 tsp. salt
- 1/8 tsp. pepper
Preheat oven to 400 degrees. Grease a 10 x 1 1/2-inch pie plate. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth; pour into pie plate. Bake 35-40 minutes or until golden brown and when knife is inserted, comes out clean. All to cool 5 minutes before serving.
Blueberry Peach Crisp
- 1 1/2 cup fresh peaches, sliced
- 1 1/2 cup fresh blueberries
- 1/2 cup sugar
- 6 Tbsp. flour
Topping
- 1 1/2 cup flour
- 1 cup butter, cut into pieces
- 1 cup brown sugar
- 1 cup rolled oats
Preheat oven to 350 degrees. Place peaches and blueberries in a greased 9×13-inch pan. Sprinkle sugar on top of fruit. Sprinkle flour over fruit; stir until fruit is coated, then level out again. For the topping, combine flour, brown sugar, and rolled oats, sprinkle over fruit. Bake for 35-40 minutes or until the edges are bubbly. Let sit for 10 minutes before serving. Can be served with vanilla ice cream or whipped cream if desired.
