|SAUSAGE AND EGGS CASSEROLE
8 slices fresh bread, cubed
1 to 1 1/2 pounds ground pork sausage browned and drained
2 cups grated cheddar cheese
1 can (4 oz) mushroom stems and pieces
4 eggs, beaten
3/4 teaspoon dry mustard
3 cups milk
1 can cream or mushroom soup
Place cubed bread in a greased 9x13 inch baking pan.
Layer browned sausage over bread, sprinkle the cheese and
mushrooms over the top. Combine the beaten eggs, dry
mustard and 2 1/2 cups milk; pour over ingredients in the
pan. Cover and refrigerate at least three hours or overnight.
When ready to bake, combine the soup and remaining 1/2 cup milk and pour over
all. Bake in preheated 300 degree oven for 1 1/2 hours. Serves 12.
you prepare this dish ahead of time you can relax with
your guests, then dazzle them with this tasty entree.
FRENCH BREAD CASSEROLE
1 one pound loaf unsliced French Bread
1 8-ounce package cream cheese, cubed
2 cups milk, light cream, or half-and-half (2% is fine)
6 tablespoons butter or margarine, melted
1/4 cup maple syrup
1 recipe Apple Cider Syrup
Cut French bread loaf into cubes. (you should have about
12 cups of bread cubes). Grease a 13xz9x2-inch baking dish.
To assemble, in the prepared
baking dish place half of the
bread cubes. Top with the cream cheese cubes, and then with
the remaining bread cubes. In a blender container or a mixing
bowl with a rotary beater, mix together eggs, milk, melted
butter or margarine and maple syrup untill well combined.
Pour egg mixture over bread and cheese cubes. using a spatula,
slightly press layers down to moisten. Cover with
wrap and refrigerate for 2 to 24 hours. Remove plastic
baking dish. Bake in a 325degree oven for 45 to
60 minutes or till the center appears set and the edges are
lightly golden. Let stand about 10 minutes
Serve with Apple Cider Syrup.
Makes 6 to 8 servings.
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup apple cider or apple juice
1 Tablespoon lemon juice
2 Tablespoons butter or margarine
In a small saucepan stir together the sugar, cornstarch,
and cinnamon. Then stir in the apple cider or juice. Cook
and stir the mixture over medium heat till the mixture is
thickened and bubbly. Then cook and stir for 2 minutes more.
Remove the saucepan from the heat and stir in the butter
or margarine till melted. Makes about 1 1/3 cups.
BIRK'S BAKED EGGS
1 dozen eggs
1 pound mild cheddar cheese (shredded)
2 cups cottage cheese
1/4 cup flour
1 teaspoon baking powder
Mix above ingredients in a large bowl. Pour into a 13 x 9 inch pan. Bake
at 325 degrees for 45 to 50 minutes, until eggs are set and top is light brown If you can find one cup oval Pyrex dishes, it works far better and presents well on the plate.
I beat the eggs
a little first, and add the flour, baking powder and cottage cheese, then beat a little
more, finally add the cheese. Note: This is a VERY forgiving recipe and great for adding things to such as mushrooms, minced onions, garlic, peppers, etc.
8 boneless chicken breasts
8 slices of Swiss cheese
1 can cream of chicken soup
1/4 cup white wine
1/4 cup melted butter
1 cup crushed croutons
Grease a baking dish. Place chicken breasts in the dish.
Top with slices of Swiss cheese. Combine soup and wine,
pour over chicken and cheese. Drizzle with melted butter
and sprinkle the top with the crushed croutons. Bake covered
at 350 for 1 hour, then uncovered for 10 minutes.
I serve over rice.
AND STRAWBERRY SALAD
1 pound fresh spinach
1/4 pound fresh sliced strawberries
1/4 pound (I cup) fresh bean sprouts (optional)
1/4 cup bacon bits (real)
Wash spinach thoroughly, remove and discard
any tough stems. Break into bite-size pieced and place
in a large salad bowl. Drain and pat dry with paper towels.
Add remaining ingredients and toss with sweet and sour
salad dressing (below). Serve immediately.
SWEET AND SOUR SALAD
1 cup vegetable oil
1/3 cup white vinegar
1 medium onion, grated
3/4 cup sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
Blend with a wire whisk in a small bowl.
BIRK'S BREAKFAST CREPES
Actually they are crepes that are stuffed with scrambeled eggs and thin shaved ham with a Hollandaise sauce on top.
Crepes (makes about 6-8)
3 large eggs
1 cup milk (2% or whole)
2/3 cup all purpose flour
1/4 tsp salt
ingredients in blender or mixer, blender works better. If using mixer run at least 5 minutes so that it is thoroughly mixed. Store overnight in the refrigerator in a covered container. Next morning using at least 10 inch teflon coated pans, melt butter at low-medium heat (about one tablespoon). Stir batter before using! Make sure butter coats pan, place about 3-4 tablespoons of mix in pan and move to coat bottom of pan. Cook until top solidifies and flip over, cook slightly and place on plate. Re-butter about every 3-4 crepes.
While cooking the crepes start making the scrambled eggs, one large egg per crepe. I beat and then add water, some salt and pepper and beat again. When eggs are about cooked I add in grated mild cheddar cheese.
OK, now you take shaved ham slices, lay flat on one end of the crepe, spoon on about one eggs worth of scrambled egg on top of the ham and roll. Place in a glass 9X13 (Pammed), should hold 8, cover with aluminum foil and set in a 200 degree oven. You can serve right away, I have to do this so I can get the rest of things ready for breakfast.
OK, I cheat on the Hollandaise sauce, I use McCormick or Knorr mix. After following the directions, place 2 crepes per plate with a side of fruit, cantalope or grapes work well, and some type of bread (banana goes well). Spoon about two tablespoons of Hollandaise sauce on each of the crepes. Enjoy!
|SOUTHERN PEACH YAM BAKE
1/2 cup packed brown sugar
3 Tbs. flour
1/2 tsp. nutmeg
2 Tbs. margarine
1/2 cup chopped pecans
2 (17oz) cans yams, drained
1 (16oz) can peaches drained
1 1/2 cup miniature marshmallows
Combine sugar, flour and nutmeg. Cut in margarine until
mixture resembles course crumbs. Add nuts. Arrange yams
and peaches in 1 1/2 quart casserole. Sprinkle with sugar
mixture. Bake at 350 degrees for 35 minutes. Sprinkle with
marshmallows. Broil until lightly browned. Makes 6 servings.