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Reply
| | From:  Genie· (Original Message) | Sent: 1/26/2008 9:31 PM |
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:12 AM |
Glazed Apples and Sausage 2 Lbs. Uncooked Pork Sausage Links 2 Large Tart Apples, peeled and sliced 1 Large Onion, chopped 1/3 Cup Water ¼ Cup Packed Brown Sugar Cook the sausage links according to pkg. directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5 to 8 minutes, stirring occasionally. Add the sausage; heat through. Yield: 8 servings | |
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:12 AM |
Sausage Potato Skillet 1 8 Oz. Pkg. Brown and Serve Sausage Links 2 Tbsp. Water 2 Tbsp. Oil 3 Cups Frozen Shredded Hash Brown Potatoes ½ Cup Chopped Sweet Red or Green Pepper ¼ Cup Chopped Onion Salt and Pepper to taste Cut sausage links into bite-sized pieces. In a covered skillet, cook sausage in water and oil over medium heat for 5 minutes. Remove sausage with a slotted spoon and keep warm. Carefully add potatoes, red pepper and onion to pan. Cover and cook for 5 minutes. Uncover, cook 5 to 6 minutes longer or until potatoes are tender. Return sausage to pan; heat through. Yield: 4 servings | |
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Reply
| | | From: Genie· | Sent: 9/10/2008 4:04 AM |
Poor Man’s Breakfast 12 Oz. Bacon, fried and crumbled 2 ½ Tbsp. Bacon Grease 1 Small Onion, halved and thinly sliced 3 Medium Potatoes, peeled and sliced thin Salt and Pepper to taste 6 Eggs, beaten Fry bacon and set aside. In bacon grease, sauté onion till clear. Add potatoes and seasonings. Cover; cook on low until potatoes are done. Add bacon back to the mixture and pour eggs over mix. Stir eggs until scrambled. May top with cheese. | |
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Reply
| | | From: Genie· | Sent: 9/13/2008 2:50 AM |
Bacon Swiss Squares 2 cups baking mix 1/2 cup cold water 8 oz sliced Swiss cheese 1 pound sliced bacon, cooked and crumbled 4 eggs, lightly beaten 1/4 cup milk 1/2 tsp onion powder
In a bowl, combine the biscuit mix and water; stir 20 strokes. Turn onto a floured surface; knead 10 times. Roll into a 14" x 10" rectangle. Place onto the bottom and 1/2" up the sides of a 13" x 9" x 2" baking dish. Arrange cheese over dough. Sprinkle with bacon. In a bowl, whisk eggs, milk and onion powder. Pour over bacon. Bake at 425 degrees for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares and serve immediately. | |
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Reply
| | | From: Genie· | Sent: 9/13/2008 2:50 AM |
Breakfast Ham and Swiss Croissants 3 tablespoons butter
3 cups sliced mushrooms
3 tablespoons sliced green onions
1 1/2 tablespoons flour
3/4 cup milk
salt and pepper
4 large croissants, halved
8 slices ham
6 ounces Swiss cheese, sliced
Melt butter in saucepan. Saute mushrooms and onions until tender and mushroom liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Add salt and pepper to taste. On bottom half of each croissant layer 2 slices of ham, one quarter of the cheese and one quarter of the mushroom sauce; replace top of croissant. Bake in 350ºF oven about 15 minutes or until heated through. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 9/13/2008 2:51 AM |
Sausage & Cheese Breakfast Strudels Filling:
2 Tbsps butter
2 Tbsps flour
1 cup milk
1/2 cup shredded Swiss cheese
2 Tbsps grated parmesan cheese
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1/4 lb bulk pork sausages
5 large beaten eggs
1 1/2 tsps thyme
1 Tbsp chopped, fresh parsley
Pastry:
5 frozen phyllo pastry sheets, thawed
1/2 cup melted butter
1/4 cup dry bread crumbs
Topping:
1 Tbsp grated parmesan cheese
2 Tbsps chopped, fresh parsley
Heat oven to 375 degrees. Melt 2 tablespoons butter in small saucepan. Blend in flour, cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss and parmesan cheeses, salt, cayenne pepper, and nutmeg. Stir until cheeses are melted. Set aside. In medium skillet, brown sausage, drain. Stir in eggs and thyme. Cook over medium heat until eggs are just set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely.
Unroll phyllo sheets: cover with plastic wrap or towel. Brush 1 phyllo sheet with melted butter, sprinkle with bread crumbs. Fold in half lengthwise, brush with butter. Place 1/2 cup filling on bottom of short side of phyllo, leaving 1 inch edge on bottom and sides. Turn up edge. Fold in sides. Roll up. Place seam side down on ungreased cookie sheet.
In small bowl, combine topping ingredients. Brush strudel with melted butter; sprinkle with topping. Repeat with remaining phyllo sheets. filling, and topping. Bake at 375 for 15 minutes or until crisp and light brown. Serves 5 -can easily double.
Note: Strudels can be prepared, covered, and refrigerated a day ahead, then baked as directed. Serves: 5
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Reply
| | | From: Genie· | Sent: 9/13/2008 3:10 AM |
| Country Ham Eggs Benedict
1 (12-ounce) package thinly sliced country ham
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup buttermilk
1 (8.75-ounce) can cream-style corn
2 tablespoons vegetable oil
8 large eggs, poached
Swiss Cheese Sauce
Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.
Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together 2 beaten eggs, buttermilk, cream-style corn, and vegetable oil; add to dry ingredients, stirring just until moistened.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
Top each pancake with 1 poached egg, country ham, and warm Swiss Cheese Sauce.
Swiss Cheese Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly.Add shredded Swiss cheese, salt, and pepper, stirring until cheese melts.
Makes 2 cups
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:09 AM |
| Country Ham and Red Eyed Gravy
1 (3 lb.) country ham, store bought, sliced
2 TB fat from the ham
1/2 cup leftover coffee
1/4 cup water
2 TB butter
1 beef bouillon cube (optional)
Grits, recipe follows
Heat a skillet over medium-high heat. Add the fat from the ham and render.
When the
fat is rendered, add the ham steaks and pan-fry until golden brown on both
sides.
Remove the ham from the pan and set aside on a plate and keep warm.
To the pan, add the coffee and water and stir with a wooden spoon, scraping
up any browned
bits from the bottom of the pan. Add the butter and the bouillon cube and
stir to incorporate.
Serve the gravy over the ham steaks on grits.
Yield: 4 to 6 servings.
~~~Grits~~~
2 cups water
1-1/4 cups milk
1 tsp. salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into
boiling mixture. Stir
continuously and thoroughly until grits are well mixed. Let the pot return to
a boil, cover pot
with a lid, lower the temperature, and cook for approximately 30 minutes
stirring occasionally.
Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat. Stir
in half the butter
and serve with remaining butter divided equally on top of each portion, or
serve with fruit or with a
savory meal.
Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 9/20/2008 10:24 PM |
| Country Ham and Cheddar Omelet
Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Country Ham
1 (1/2-ounce) breakfast slice country ham
3 eggs
Pinch salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons heavy cream
2 teaspoons unsalted butter
1 tablespoon chopped green onions, plus extra for garnish
2 tablespoons shredded mild Cheddar
Heat county ham in a small skillet over medium heat just until
browned, 1 to 2 minutes per side. Remove from the heat, dice into
small pieces, and set aside.
In a medium bowl, whisk together the eggs, salt, pepper, cayenne, and
heavy cream until well blended and frothy.
In an 8-inch, nonstick skillet, melt the butter over medium-high
heat. Add the egg mixture and stir lightly until just set on the
bottom, about 30 seconds. Sprinkle the ham and green onions across
the omelet, and continue to cook for an additional 30 seconds to 1
minute, shaking the pan to loosen the eggs around the edges.
When the eggs are nearly completely set but still slightly soft,
sprinkle the cheese over the top of the omelet. Hold the pan in 1
hand, and with a flick of the wrist, flip, and fold 1 1/3 of the
omelet toward the center. Turn out onto a plate, folding the omelet
onto itself into thirds. Garnish with additional chopped green onions
if desired and serve immediately.
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Reply
| | | From: Genie· | Sent: 9/24/2008 4:55 AM |
Sausage Bread
3 Pkgs. Crescent Rolls
1 Lb. Pkg. Ground Sausage, regular
1 Lb. Pkg. Ground Sausage, hot
3 Eggs (save part of one for brushing tops)
¼ Lb. Grated Cheddar Cheese
¼ Lb. Swiss Cheese
1 tsp. Each Oregano, Parmesan Cheese & Garlic Powder
Cook sausage; drain well. Mash fine. Add eggs, cheeses and spices. Put 2 strips from one package of rolls side by side to make rectangle. Seal all seams well. Put 1/3 mixture on roll. Roll lengthwise and seal ends. Put seam side down on baking sheet. Brush with egg. Repeat with other packages. Bake 20 minutes at 350 degrees or until light brown.
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Reply
| | | From: Genie· | Sent: 9/27/2008 7:50 PM |
| Country Ham and Red Eyed Gravy
Recipe courtesy Paula Deen.
1 (3 lb.) country ham, store bought, sliced
2 TB fat from the ham
1/2 cup coffee
1/4 cup water
2 TB butter
1 beef bouillon cube (optional)
Grits, recipe follows
Heat a skillet over medium-high heat. Add the fat from the ham and render.
When the fat
is rendered, add the ham steaks and pan-fry until golden brown on both sides.
Remove the
ham from the pan and set aside on a plate and keep warm.
To the pan, add the coffee and water and stir with a wooden spoon, scraping
up any browned
bits from the bottom of the pan. Add the butter and the bouillon cube and
stir to incorporate.
Serve the gravy over the ham steaks on grits.
Yield:�?nbsp;¦ 4 to 6 servings.
~~~Grits~~~
2 cups water
1-1/4 cups milk
1 tsp. salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into
boiling mixture. Stir
continuously and thoroughly until grits are well mixed. Let the pot return to
a boil, cover
pot with a lid, lower the temperature, and cook for approximately 30 minutes
stirring occasionally.
Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat. Stir
in half the
butter and serve with remaining butter divided equally on top of each
portion, or serve with fruit
or with a savory meal.
Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 9/30/2008 9:10 PM |
| Canadian Bacon Breakfast Stack
1 pound collard greens, rinsed and trimmed
1 onion, chopped
1/4 pound salt pork
6 egg whites
salt and pepper to taste
4 3/4 inch thick slices Canadian bacon
4 thick slices whole grain bread, toasted
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh chives
Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender, about 30 minutes. Drain, discard pork, reserve the greens and onions and set aside. Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste. Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels. To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 9/30/2008 9:15 PM |
| Brunch Ham and Cheese Bake Country Ham
Swiss Cheese
Pan Rolls
Filling:
1 stick margarine
3 Tbsp. mustard
3 Tbsp. poppy seed
1 small onion, chopped
2 Tbsp. Worcestershire sauce
Soften margarine; add rest of filling ingredients. Spread mixture on
both sides of rolls. Put ham and cheese on rolls.Warm at 350 for 10 mins
or until cheese is melted.
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