Hash Brown Casserole

6 eggs, well beaten

1 (12 oz.) can evaporated milk

1 tsp. salt

1/2 tsp. pepper

1 (30 oz.) pkg. frozen shredded hash brown potatoes

2 cups shredded cheddar cheese

1 medium onion, chopped

1 small green pepper, chopped

1 cup diced ham, optional

Combine eggs, evaporated milk, salt and pepper in a large bowl. Add potatoes, cheese, onion, green pepper and ham; mix well. Pour mixture into a greased 9x13 baking dish. Bake at 350F for 60-65 minutes or until set.

Yield: 12 servings

Ham 'n' Cheese Omelet Roll

4 oz. cream cheese, softened

3/4 cup milk

2 tbsp. all-purpose flour

1/4 tsp. salt

12 eggs

2 tbsp. Dijon mustard

2 1/4 cups shredded cheddar or Swiss cheese, divided

2 cups finely chopped fully cooked ham

1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15x10 baking sheet with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined.

In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake at 375F for 30 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.

Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Yield: 12 servings

Sweet-Sour Deviled Eggs

12 hard-cooked eggs

1/3 cup plus 1 tbsp. mayonnaise

5 tsp. sugar

5 tsp. cider vinegar

1 tsp. prepared mustard

1/2 tsp. salt

1/4 tsp. pepper

paprika and minced fresh parsley

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley.

Yield: 24 servings