Vicki’s Breakfast Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Casseroles
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 slices bread — cubed crust off
2/3 pound velveeta cheese — cubed
10 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
3/4 pound sausage — cooked drained
pepper — to taste

Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage
on next.

Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread,
cheese and meat. Cover and refrigerate overnight.

Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end
to make sure top is not getting too done.

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MORAVIAN CHRISTMAS LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1 c Butter
1 c Sugar
1/2 c Yeast
1 x *dissolved in:
1/4 c Water, warm
6 c Flour
1 t Salt
1/2 lb Raisins, chopped
1/2 lb Currants
1/4 lb Citron, chopped
1/2 c Almond, blanched, sliced

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3
cups of flour and the salt. Mix well. Cover and set aside to rise in a
warm place, over night. In the morning, scald the other cup of milk
and add the butter and stir until melted. Combine with the yeast
mixture and add the sugar and the balance of the flour, kneading the
dough well, until it is no longer sticky. Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add to the dough,
mixing well. Cover and let rise again until double in bulk. Shape in
small loaves, place in small pans, and sprinkle with the sliced
almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Title: THREE ONION PIE WITH FETA CHEESE
Categories: Vegetables 999
Servings: 1

2 T Safflower oil 1 ea Large yellow onion,
chopped
1 ea Large red onion, quartered 2 T Dry white wine
2 ea Large leeks, white, 2 ea Eggs beaten
3 T Chop fresh parsley, divided 1 T Chop fresh dill, or 1t dry
1 t Dried tarragon 4 oz Crumbled feta
1 ea Pepper 1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs

Heat oil in large skillet. Add the yellow and red onions and saute over
moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
frequently, or until onions are golden and leeks are limp. Remove from
heat.
Preheat oven 350F. In mixing bowl, combine beaten eggs with two
tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
in the onion mixture.
Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour
in onion mixture. Ring the outside edge with tomato slice, then sprinkle
the remaining parsley in the center. Sprinkle a light layer of bread
crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is
set and top is golden. Let stand for 5 to 10 min, then cut into wedges.

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Title: Brussel Sprouts And Chestnuts
Categories: Vegetables, Holiday
Servings: 6

1 1/2 lb Brussel sprouts
1/2 lb Chestnuts
1/2 ts Rosemary
1/2 ts Tarragon
1/2 ts Cumin
1 c Chicken broth
1 T Cornstarch

Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 – 10 minutes. Run cold water
over them. Take chestnuts, with a sharp knife, make an “X” on the top of
each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then
shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from
oven. Pour liquid into pan and mix with cornstarch and water. Cook over
medium heat till thickened. Pour over vegetables.

Source: Neil’s Mom (Toronto Sun orig)
posted by Anne MacLellan

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Title: MOCHA EGGNOG
Categories: Beverages, Diabetic
Yield: 6 servings

Stephen Ceideburg
1 ts Instant coffee granules
1/2 c Hot water
32 oz Refrigerated eggnog
1/4 c To 1/2 cup brandy
1/2 c Chocolate syrup
1/2 c Whipping cream, whipped
1 Grated semisweet chocolate,
-optional

Dissolve coffee granules in water; let cool.

Combine coffee, eggnog, brandy and chocolate syrup.
Cover and refrigerate. To serve, fold in whipped cream
and garnish with grated chocolate, if desired.

From “Christmas with Southern Living 1992”.

Per 1/2-cup serving: 175 calories (7 percent from
protein, 39 percent from carbohydrate, 47 percent from
fat, 6 percent from alcohol), 3 grams protein, 18
grams carbohydrate, 9 grams fat, 58 milligrams
cholesterol, 57 milligrams sodium.

Exchanges: 1 milk, 2 fat.

Posted by Stephen Ceideburg

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Lemon Thyme Cookies

Recipe By : Stephanie Distler of Sweet Posies Herbary
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Candies Herb Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 large eggs
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 1/2 cups flour
3 tablespoons dried lemon thyme or twice as much fresh —
minced

Sift together flour, cream of tartr and salt. Cream butter with sugar,
add eggs and mix well. Work in flour mixture until well blended, stir
in lemon thyme. Chill for 4 hours, or overnight. Roll into walnut
sized balls. Bake on greased cookie aheet about 10 minutes at 350F.

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Title: STEWED CODFISH (PLUKFISK)
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Leftover boiled cod
1 tb Butter
Milk or cream
1 tb Flour
Salt
Pepper
Thinned mustard (or
-leftover mustard sauce)
Cold boiled potatoes, diced

Carefully remove bone and skin from leftover boiled codfish and flake
into quite small pieces. Make a smooth white sauce of the butter,
flour and milk or cream. Season with salt and pepper, and add the
mustard or mustard sauce. Combine the fish, potatoes, and sauce.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

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Potato, Onion, and Rosemary Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter
2 lg onions — thinly sliced
2 tbsps fresh rosemary — snipped
1/2 tbsp salt
1/4 tbsp freshly ground pepper
4 med baking potatoes — thinly sliced
1 c half and half

Preheat oven to 350°.
Heat butter in 10-inch skillet until melted. Stir in onions, rosemary,
salt and pepper. Cook over low heat, stirring frequently, until onion is
very soft and begins to brown, about 20 minutes. Arrange half of the potato
slices in greased 10 x1 1/2″ pie plate. Top with half the onion mixture.
Repeat layers. Pour half and half over top. Cover with foil. Bake for 1
hour. Uncover and cook until top is golden brown, about 20 minutes longer.
Cut into wedges to serve.

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Per serving: 189 Calories; 12g Fat (57% calories from fat); 3g Protein; 17g
Carbohydrate; 35mg Cholesterol; 814mg Sodium

Title: Lemon Meringue Pie
Categories: Microwave, Desserts, Pie
Yield: 8 servings

6 tb Cornstarch
6 tb Lemon Juice
1/4 ts Salt
1 tb Grated lemon rind
1 c Sugar
3 Egg whites
2 c Water
1/4 ts Cream of tartar
3 Egg yolks slightly beaten
6 tb Sugar
1 tb Butter
1 Baking dish 9″ deep dish
Pastry shell

Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan.
Grad- ually add 1-1/2 cups hot water. Cook over medium heat stirring
constantly until mixture comes to a boil and thickens. Boil for 1
min. Mix a little hot mixture into egg yolks. Blend egg yolks into
sugar mixture. Cook and stir 1 min. Remove from heat add butter,
lemon juice and rind. Cool slightly. Pour into baked pie shell.
Cool to room temperature. For mer- ique combine egg white and cream
of tartar. Beat until soft peaks form. Gradually add sugar beating
until stiff peaks form. Spread meringue over filling, carefully
sealing to edge of crust. Bake in 400F (200C) oven 5-10 minutes or
until merinque is browned.

MICROWAVE METHOD; Combine cornstarch, salt, sugar and 1/2 cup cold
water in 1-1/2 qt casserole. Heat remaining water in microwave on
high for 2-3 min. Gradually add to cornstarch mixture. Microwave 3
~ 6 min until very thick, stirring every 2 min. Mix a little hot
mixture into egg yolks. Blend egg yolks into sugar mixture.
Microwave on high 1 min. Stir in butter, lemon rind and juice. Cook
lightly and turn into pie shell. Make merinque as in conventional
oven.

MMMMM

Favorite Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 cup Chopped onion
1 Chopped green pepper
10 milliliters Garlic — minced
1 can (15-oz) tomato sauce
1 can (12-oz) beer
1 cup Shredded sharp cheddar
Cheese
1 package Carrol Shelby Texas brand
Chili mix

Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are
tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and
cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15
minutes. Gradually add remaining beer to masa flour packet, stirring until well
blended. Add to meat mixture, simmer 5 minutes. Serve with cheese.

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