Sausage Quiche (4 servings)

5 large eggs, (Lock Farm eggs, of course)
1/2 cup milk
1 1/4 frozen cubed hash browns
1 cup cheddar cheese, shredded (also available a the Lock Farm)
1 cup Lock Farm sausage, cooked and crumbled
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/4 cup onion greens, chopped
salt and pepper to taste

Preheat over to 350º.
In a bowl whisk milk and eggs.
Add all other ingredients.
Pour into well-greased 8×8 inch baking pan.
Bake for 30-40 minutes or until knife inserted comes out clean.

(adapted from Mennonite Girls Can Cook, 2011)


Lentil and Sausage Soup

1 quart chicken broth
1 cup water
1 cup brown lentils, rinsed and drained
1 cup sliced celery
1 cup diced carrots
1/2 cup chopped onion
1/2 teaspoon dried thyme, crushed
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1 cup Lock Farm sausage, cooked and crumbled

In a large sauce pan combine all ingredients except meat.
Bring to boil, reduce heat, and simmer covered for
about 20 minutes or until lentils and vegetables
are tender.
Stir in sausage.
Heat through.