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| | From:  jackiendaisy (Original Message) | Sent: 12/12/2004 6:35 PM |
| Breakfast Casserole Recipe |
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Ingredients:
6 slices bread, cubed
1 pound regular or hot sausage,
cooked, crumbled and drained of fat
1 cup grated cheddar cheese
6 eggs, lightly beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
Instructions:
The night before, layer bread, sausage and grated cheese in a buttered baking dish. Combine eggs, milk, salt and dry mustard, and pour over the ingredients in the baking dish. Refrigerate overnight.
In the morning, bake for 45 minutes at 350 degrees.
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| Shrimp, Mushroom and Artichoke Strata Recipe |
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| Ingredients:
6 to 8 slices of day old bread, cubed into 2" pieces
2 Tablespoons olive oil
1 cup sliced mushrooms
8 ounces cooked shrimp
1 can (14 ounces) artichoke hearts, drained
2 cups cream Havarti cheese, shredded
8 large eggs
1 1/2 cups milk, not skim
1 teaspoon Penzey's shallot pepper
1 tablespoon fresh thyme
2 tablespoons fresh grated Parmesan cheese
Instructions:
Place bread crumbs in the bottom of a 9"x 13" baking dish.
Heat olive oil in large skillet over medium heat; add mushrooms and saute until tender. Stir in shrimp; heat and and mix well. Place mushroom mixture over the bread. Sprinkle with Havarti cheese.
In a separate bowl, whisk the eggs, milk and shallot pepper. Pour over the bread mixture and cover. Refrigerate for several hours or overnight. Bake at 350 degrees for 40 minutes in a convection oven, or 10-15 minutes longer in a standard oven. Let stand for a few minutes. Serve with cherry tomatoes and thyme sprigs.
Comments:
If you are not a shrimp lover, you may use some diced ham! | | |
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| Bountiful Brunch Recipe |
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| Ingredients:
1 package (24 ounces) frozen shredded hash browns
8 eggs
1/2 cup milk
1 cup ham (chopped) or 1/2 cup bacon cooked and crumbled
1/2 cup green bell pepper, chopped
1/2 cup red & yellow peppers, chopped
1/2 cup mushrooms, sliced
1/4 cup green onions, sliced
1 cup shredded cheddar cheese
Salt and pepper to taste
Instructions:
Grease a 9"x13" baking dish. (I use a 12" round heavy cast iron skillet, greased and preheated to just warm.) Preheat oven to 400 degrees.
For crust: Thaw potatoes and squeeze out moisture. In a 2 qt. bowl combine potatoes and 1 egg, lightly beaten, with salt and pepper to taste. Mix well. Spread potato mixture into a well greased pan and pat down evenly. Bake for 15 minutes.
Prepare vegetables and meat. Remove potatoes from oven. Reset oven to 375 degrees.
Egg topping: In a (microwave safe) large bowl, beat together the remaining eggs and milk. Microwave on high 3-4 minutes, stir. Microwave an additional 3-4 minutes, stir. Eggs should not be completely set. DO NOT OVERCOOK!
Spread partially cooked egg mixture evenly over potato crust. Add chopped vegetables and meat. Salt and pepper if desired. Cover with shredded cheese. Bake 15-18 minutes.
Cut and serve. Garnish with a sprig of fresh parsley or cilantro. Serve with your favorite toast and salsa. | | |
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| Blueberry Morning Glory Recipe |
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Ingredients:
1 egg bread or white bread, ripped apart (crusts off)
1 8-ounces pkg cream cheese
2 cups blueberries (fresh or frozen)
8 eggs, beaten
1/3 cup maple syrup
1/2 cup sugar
2 cups half-&-half
Blueberry sauce:
1 cup sugar
1 cup water
2 tablespoon corn starch
1 cup blueberries
Instructions:
In a greased, 13" x 9" corning ware or glass casserole, arrange half the bread. Scatter the cream cheese over the bread. Scatter blueberries over the cheese. Arrange remaining bread on top. In separate bowl, mix together eggs, sugar, syrup and half-&-half. Pour mixture carefully and evenly over the bread mixture. Bake at 350 for one hour. Serve with blueberry sauce.
For sauce, mix together in a saucepan the sugar, water, & cornstarch. Cook, stirring constantly, until thickened. Add blueberries and simmer 10 minutes.
Comments:
This dish can be prepared a day ahead, refrigerated overnight, and baked the next day. | | |
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| | Sausage and Swiss Casserole Recipe |
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| Ingredients:
1 pound ground pork sausage
2 cups (8 ounces) shredded Swiss cheese
1 cup grated Parmesan cheese
7 eggs
6 slices of Sourdough bread
2 cups milk
3 cups whipping cream
1 teaspoon sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Instructions:
In skillet over medium heat, cook sausage until done (no longer pink). Drain and set aside.
Trim crusts from bread and place in bottom of a lightly greased 9 x 13" baking dish. Layer evenly with bread slices, Swiss and Parmesan.
In a bowl, whisk 5 eggs, 2 cups whipping cream, milk, sage, salt and mustard. Pour mixture over the cheeses, then cover and chill overnight. Next morning, whisk remaining 2 eggs and remaining 1 cup of whipping cream and pour over chilled mixture. Bake at 350 about 50 minutes or until inserted toothpick comes out clean. | | |
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| | Sausage and Swiss Casserole Recipe |
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| Ingredients:
1 pound ground pork sausage
2 cups (8 ounces) shredded Swiss cheese
1 cup grated Parmesan cheese
7 eggs
6 slices of Sourdough bread
2 cups milk
3 cups whipping cream
1 teaspoon sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Instructions:
In skillet over medium heat, cook sausage until done (no longer pink). Drain and set aside.
Trim crusts from bread and place in bottom of a lightly greased 9 x 13" baking dish. Layer evenly with bread slices, Swiss and Parmesan.
In a bowl, whisk 5 eggs, 2 cups whipping cream, milk, sage, salt and mustard. Pour mixture over the cheeses, then cover and chill overnight. Next morning, whisk remaining 2 eggs and remaining 1 cup of whipping cream and pour over chilled mixture. Bake at 350 about 50 minutes or until inserted toothpick comes out clean. | | |
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| Maple Hill Manor Breakfast Delight Recipe |
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Ingredients:
1 can cream of onion soup
1 can cheddar cheese
32 ounces frozen hash brown potatoes
3 ounces cream cheese, softened
Instructions:
Grease 9" x 13" pan. Mix all ingredients together in large bowl. Pour into pan. Bake at 400 degrees for 40 minutes. Enjoy! | | |
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| Spinach �?Mushroom Strudel Recipe |
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| Ingredients:
1 Puff pastry sheet �?let sit at room temperature while preparing filling
1 10 ounce package of fresh spinach
4 cups of sliced mushrooms
1 8 ounce package of cream cheese, cut into cubes
3 tablespoons of butter
Salt to taste
Instructions:
Cook spinach & mushrooms over medium heat until soft. Take off heat and mix with cream cheese. Place filling in the middle of the puff pastry and fold both sides over the filling. Place on a sheet pan, with the folded side down. Brush with egg wash, (1 egg mixed with 1 tablespoon of water). Bake at 350F for 20-25 minutes. | | |
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| | Spur Cross Breakfast Burritos Recipe |
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| Ingredients:
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
2 teaspoons canola oil
3 eggs
1 1/4 cups egg substitute
3 tablespoons reduced-fat cream cheese, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup green chili salsa
Instructions:
In a non-stick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completetly set.
Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately. Yields 6 servings. | | |
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| Spur Cross Breakfast Burritos Recipe |
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| Ingredients:
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped green pepper
2 teaspoons canola oil
3 eggs
1 1/4 cups egg substitute
3 tablespoons reduced-fat cream cheese, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
6 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup green chili salsa
Instructions:
In a non-stick skillet, saute mushrooms, onion and green pepper in oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese, salt and pepper. Pour into the same skillet; cook and stir over medium heat until the eggs are completetly set.
Stir in sauteed vegetables. Spoon about 1/2 cup down the center of each tortilla; top with cheddar cheese and salsa. Fold ends and sides over filling. Serve immediately. Yields 6 servings. | | |
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| | Crustless Quiche Recipe |
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| Ingredients:
1 pound bacon, cooked and crumbled
1 dozen eggs, beaten
3 cups half and half
2 cups grated mozzarella cheese
2 cups grated swiss cheese, cheddar is great also
1 teaspoon salt
Dash of pepper
Instructions:
Mix all together and refrigerate overnight. Pour into 9" X 13" glass baking dish. Bake at 350F until solid, about 50 minutes. | | |
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| | Baked Eggs Florentine Recipe |
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Ingredients:
6 eggs
12 ounces cottage cheese
8 tablespoons melted butter
8 ounces cream cheese, softened
8 ounces sour cream
2 tablespoons flour
2 cups Monterey jack cheese, shredded
1 cup fresh spinach, chopped
Instructions:
Mix the first 6 ingredients well. Wash the spinach well and chop coarsely or leave the leaves whole if they are small. Fold the cheese and spinach into the egg mixture. Pour into a greased 13"X9" glass baking dish.
Bake at 350F for 30-40 minutes until a knife inserted in the middle comes out clean.
Sprinkle additional Monterey jack cheese on top just before serving. Serve hot. When placed in a wicker basket, it holds its heat well.
Top it with grilled veggies or just a layer of tomatoes for a welcome variation.
This can be mixed a day ahead and refrigerated until baking. If you do this you will want to add the spinach just before baking.
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| | The Yeaton Farm Inn: Toad in the Hole Recipe |
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| Ingredients:
2 fresh eggs beaten
1 to 1 1/4 cups of milk
1 1/2 cups of all purpose flour
2 teaspoons of baking powder
3 tablespoons of vegetable oil
1/2 teaspoon of salt
1 pound of bacon or about 16 rashers
4 or 5 English Pork Sausages, or venison sausages
Instructions:
Cook your bacon and sausages to taste. In a large mixing bowl, combine the first six ingredients until well blended. In a well-greased pan, about 8 inches in diameter by about 2 inches deep, place the sausages and some diced bacon in the bottom. Add about a third of the mixture, the rest of the bacon, and then the balance of the mixture. Preheat oven to 350F and bake for approximately 45 minutes until golden brown. Serve hot with warm Maine Maple Syrup on the side.
Notes:
This dish may be baked in very small "bread pans" so individual plates can be tastefully garnished. These cook in about 35 minutes. | | |
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| Potato, Vidalia Onion & Basil Frittata Recipe |
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| | Cook Time: 1 hr | Prep Time: 35 min | | Yield: 10 servings | |
Ingredients:
�?12 tablespoons unsalted butter, divided
�?2 cups peeled and 1/2-inch diced boiling potatoes or you can use pre-made hash browns
�?One Vidalia onion diced
�?12 Eggs
�?16 oz of Ricotta Cheese
�?1 lb of Gruyere cheese grated
�?1 tsp. of kosher salt
�?1 tsp of pepper
�?1 tsp of season all
�?1 cup of fresh basil chopped
�?add the saute onion and butter mixture
œ Sprinkle on the following (thru a sifter) & mix
�?½ Cup of flour
�?1 tsp of baking powder
Instructions:
�?Mince onion and saute in 6 tbs of butter just till translucent.
�?Take onions & butter out of the pan and set aside
�?Saute one bag of hash browns in 6 tbs of butter Melt 6 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes
œ Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, onion & butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Heat the oven to 350 degrees F.
Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Let it rest for 15 minutes,Serve hot. | | |
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| | Corn and Egg Pudding with Ham Recipe |
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| | Cook Time: 0 min | Prep Time: 15 min | | Yield: 8 servings | |
Ingredients:
7 whole eggs
7 egg yolks
3 cups corn kernels
1 ½ cups heavy cream
1 ½ cups gruyere or Jarlsberg or Swiss cheese
1 ½ cups smoked ham, finely chopped
1 tsp. Paprika
Instructions:
Preheat oven to 350 degrees F
In a bowl, using a fork, lightly beat the whole eggs and yolks until blended. Briskly stir in the corn and cream until well combined. Stir in the ham, cheese and paprika.
Grease a 3 or 4 quart baking dish. Pour in the mixture | | |
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| Almond Poppy Seed Bread Recipe |
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| | Cook Time: 1 hr | Prep Time: 10 min | | Yield: 2 loaves | |
Ingredients:
3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
2 tsp. almond extract
3 Tablespoons poppy seeds
1 1/2 cups milk
Almond-Orange Glaze
Instructions:
Pre-heat oven to 350o F. Grease and flour two 9X5 inch loaf pans.
Sift flour, salt and baking powder together in a medium bowl. Set aside.
Using a standing mixer, mix eggs and sugar until light and creamy. Add vegetable oil and extracts. Mix well. Add dry ingredients in three increments, alternating with milk. Add poppy seeds. Do not overmix.
Pour into prepared pans and bake for 1 hour or until tester comes out clean. Place on wire wrack for 10 minutes. Remove from pans and again place on wire rack which has been positioned over a piece of waxed paper.
While baking, prepare Glaze. Mix 1 tsp. almond extract, 2 Tablespoons fresh orange juice and 1 cup of powdered sugar.
Pour glaze of warm bread loaves.
Notes:
This bread is delicious at breakfast or any time of the day! Decorate with crystalized violets in the spring! | | |
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