The Statesboro Inn

106 South Main Statesboro, GA 30458 ~ 912-489-8628 or 800-846-9466
e-mail ~ frontdesk@statesboroinn.com

Here are some recipes that people have suggested we put on our site.
We'll add more recipes as we work them up.

SPECIAL OCCASION CHEESE BLINTZ CASSEROLE
MELISSA’S HASH BROWN BAKER

SPECIAL OCCASION CHEESE BLINTZ CASSEROLE

(8-12 servings)

This recipe is a two step process where you prepare both a batter and a filling. If you are making a single recipe it can be prepared in a blender or a food processor. More than one recipe need to be prepared in the mixer, preferably with a shield.

BATTER

½ C butter softened(this is important)
½ C sugar
6 eggs beaten
½ C orange juice
1 C flour sifted with 2 tsp.
1 ½ C sour cream
Baking powder
Fruit topping. (You can use either a prepared pie filling or make a topping from fresh fruit)

FILLING

8 ounces of cream cheese
2 cups cottage cheese (small curd is best)
2 eggs beaten
2T sugar
1 tsp extract (The flavor will depend on the topping you plan to use)

Grease a 9x13 pan and preheat your oven to 350 * . This can however be prepared a day ahead, refrigerated and baked the following morning. You will need to either allow extra time for the casserole to bake or bring it to room temperature before baking.

BATTER~
Combine the softened butter, sugar eggs, and sour cream in your blender. Add the flour, baking soda and orange juice. Blend until smooth and pour half into the prepared pan. Set the other half aside until later.

FILLING~

Combine the cream cheese, cottage cheese, eggs, sugar and flavoring and mix until well blended.  Pour by cupfuls over the base and spread smoothly.  Top with remaining batter.  (At this point the casserole can be covered with plastic wrap and refrigerated for next day baking.)  If you are going to bake it at this point, cover with foil and bake for 50-60 minutes or until puffy and golden.  Serve with topping of your choice.

Adapted from Marion Yadon’s Red Rocks and Cinnamon Rolls

VARIATIONS~ For a low fat option, this can be prepared using margarine, and low fat sour cream, cottage cheese and cream cheese. This filling is excellent rolled in fluffy crepes and topped with a fruit filling. If doubling the recipe, use a full chafer pan.

 

MELISSA’S HASH BROWN BAKER

(6-8 servings)

3 C frozen shredded potatoes
½ C butter or margarine melted
1 C finely chopped cooked ham
1C (4oz) shredded cheddar
1/4 C finely chopped pepper		 2 eggs beaten
½ C milk
½ tsp salt
1/4 tsp pepper

You can substitute bacon for the ham, substitute other cheeses and add any kind of vegetable. We often add mushrooms(saute first), red pepper, onions, pimentos or broccoli. You can also "heat up" the flavorings depending on the time of day you will be serving.

Thaw frozen potatoes between paper towels to remove moisture. Press onto bottom and up sides of greased pie plate or spring form mold. Drizzle with butter, and bake in a 425* oven for 25 minutes. Cool 10 minutes before adding the remaining ingredients. ( As an alternative you can double the amount of potatoes and put ½ in the pan and mix the rest in with the other ingredients.)

Combine ham, vegetables and cheese and spread on crust.
Combine eggs, milk, salt, pepper and other seasonings and pour over veggies.
Bake at 350* 25-30 minutes. Serve with salsa for a special treat.

(This recipe can be doubled or tripled based on your need, but the baking time will also need to be increased. It can also be prepared and partially baked a day in advance.)