WHAT'S COOKIN'?

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups shredded Cheddar cheese

1 1/2 cups small curd cottage cheese

1 1/4 cups shredded Swiss cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13 x 9 x 2 baking dish.

Bake, uncovered, at 350 for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. Makes 12 servings.

Baked Grapefruit

1 grapefruit

2 tsp. butter or margarine

2 Tbsp. brown sugar

1 tsp. cinnamon

2 maraschino cherries with stems

Cut grapefruit in half. Using grapefruit knife, cut sections and loosen fruit from shell. Dot each half with 1 teaspoon butter. Sprinkle each half with 1 Tablespoon brown sugar. Sprinkle 1/2 teaspoon of cinnamon over brown sugar.

Place in baking pan and bake in preheated oven at 350 for 5 minutes, then broil until top is bubbly. Remove from oven and place in serving bowl and put a maraschino cherry in the center.

Tip: Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices. - Pam Griffin