Month: March 2008

Categories
Breakfast Casseroles Cookbook Egg

Clark Christmas Morning Casserole

This is nice because you can make it the night before.

8 slices white bread, crusts trimmed, buttered on both sides
5 eggs
2 C. milk
2 C. ham, finely chopped
1 C. Cheddar cheese, grated

Place slices of bread in a shallow baking dish without overlapping. Sprinkle ham and grated cheese over bread. Beat eggs and milk and pour over the bread. Cover and refrigerate overnight. Uncover and bake at 325º for 1 hour.

Categories
Breakfast Cookbook Egg

Brunch Enchiladas

2 C. fully-cooked ham, cubed
1/2 C. green onions, chopped
10 – 8″ flour tortillas
2 C. (8 oz.) Cheddar cheese, shredded, divided
1 T. all-purpose flour
2 C. milk
6 eggs, beaten
1/4 tsp. salt, optional

  1. Combine ham and onions; place about 1/3 cup down the center of each tortilla.
  2. Top with 2 tablespoons cheese.
  3. Roll up and place seam-side down in a greased 13x9x2″ baking dish.
  4. In a bowl, combine flour, milk, eggs and salt, if desired, until smooth. Pour over tortillas, cover and refrigerate for 8 hours or overnight.
  5. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 25 minutes.
  6. Uncover; bake for 10 minutes.
  7. Sprinkle with remaining cheese; bake 3 minutes longer, or until the cheese is melted.
  8. Let stand for 10 minutes before serving.
Categories
Breakfast Cookbook Recipes with Pictures

Breakfast Pizza

Breakfast Pizza

1 lb. sausage, browned
1 pkg. crescent rolls
1 1/2 C. frozen, loose hash browns
1 C. Cheddar cheese
1 C. Swiss cheese, shredded
5 eggs
1/4 C. milk
2 T. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

Divide rolls into triangles. Place on pizza pan. Press edges together. Push up along sides of pan. Sprinkle meat, hash browns and cheese. Beat together eggs, milk, salt and pepper. Pour over pizza. Sprinkle with Parmesan cheese. Bake at 350º for 25 minutes.

NOTE: Can use mozzarella cheese in place of Swiss cheese.

Categories
Breakfast Cookbook

Aunt Leta’s Pancakes

1 1/2 C. flour
1 tsp. soda
1 tsp. salt
2 tsp. cream of tartar
3 T. sugar
1 egg
2 T. margarine, melted
Milk

Combine dry ingredients. Add egg and enough milk to thin to desired consistency. Add melted margarine. Pour onto hot griddle. Serves 4.

NOTE: If you have extra batter, make it into pancakes and serve as a snack with jam or other spread.

Categories
Cakes Cookbook Desserts

Dee’s Twinkie Cake

1 yellow cake mix, baked according to pkg. directions

FILLING:
1 C. milk
1 T. flour
1 stick margarine
1/2 C. Crisco
1 C. sugar
1 tsp. vanilla
1/2 tsp. salt

Bake the cake according to package directions. Cool completely.

FILLING: Cook the milk and flour until thickened; cool. Beat together the margarine, Crisco, sugar, vanilla, salt and milk mixture.

Cut cake into 2 layers. Lift off top, put in filling, replace top, and sprinkle with powdered sugar.

Keep refrigerated. Garnish with strawberries on top when served.

Categories
Cookbook Soups

Potato Chowder with Green Chiles

1 large red bell pepper
4 large Poblano chile peppers
5 C. chicken broth
1 large potato, peeled and cubed
1 large onion, chopped
1 Jalapeno pepper, seeded and chopped
1 tsp. salt
1/4 to 1/2 tsp. freshly ground pepper
1/4 C. butter or margarine
1/3 C. flour
1 tsp. salt
1 tsp. dry mustard
1/4 to 1/2 tsp. freshly ground pepper
2 C. half and half
1 C. milk
1 C. (4 oz.) Cheddar cheese, shredded
6 bacon slices, cooked, drained and crumbled
1 bunch green onions, chopped

  1. Broil bell peppers and chile peppers on an aluminum foil-lined baking sheet, 5″ from the heat, about 5 minutes on each side, or until peppers are blistered.
  2. Place peppers in heavy-duty Ziploc plastic bag; seal and let stand 10 minutes.
  3. Peel peppers; remove and discard seeds. Coarsely chop peppers.
  4. Bring peppers and chicken broth and next 5 ingredients to a boil in Dutch oven over medium heat.
  5. Reduce heat and simmer 15 minutes, or until potatoes are tender.
  6. Melt butter in heavy saucepan over low heat.
  7. Whisk in flour, salt and dry mustard. Cool, whisking constantly, about 1 minute.
  8. Gradually whisk in half and half to make a white sauce.
  9. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes, or until thick and bubbly.
  10. Sprinkle each serving with cheese, bacon and chopped green onions.

Yield: Approximately 9 cups.

Categories
Cookbook Soups Vegetables

Vegetable Chowder

1/2 C. margarine
1/2 C. flour
1/2 tsp. salt
1/3 C. onion, chopped
1/4 tsp. pepper
3/4 tsp. dried basil leaves
2 – 14 oz. cans chicken broth
1 – 16 oz. pkg. frozen California Blend vegetables
2 C. half and half
Velveeta cheese or cheese of your choice

Melt butter. Add onion. Cook until tender. Stir in flour, salt, pepper and basil. Mix well. Add broth and veggies. Stir to full boil. Cover and simmer until vegetables are tender, about 10 minutes. Stir in half and half, until slightly thickened. Add cheese, if desired.

Categories
Cookbook Soups Vegetables

Slow Cooker Italian Vegetable Soup

Make a batch of corn bread or some biscuits, and you’ve got a great winter meal. I’ve also used leftover smoked Italian sausage instead of ham.

3 small carrots, sliced
1 small onion, sliced
2 small potatoes, diced
2 T. parsley, chopped
1 clove garlic, minced
3 tsp. beef bouillon granules, or 3 beef bouillon cubes
1 1/4 tsp. dried basil
1 1/4 tsp. salt
1/4 tsp. pepper
1 – 16 oz. can red kidney beans, undrained
3 C. water
1 – 14 1/2 oz, can stewed tomatoes, with juice
1 C. cooked ham, diced

  1. Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper and kidney beans in slow cooker. DO NOT STIR.
  2. Add water. Cover. Cook on low 8 to 9 hours, or on high 4 1/2 to 5 1/2 hours, until vegetables are tender.
  3. Stir in tomatoes and meat. Cover and cook on high 10 to 15 minutes.
Categories
Cookbook Desserts

Fruit Pizza

1 – 20 oz. pkg. refrigerated sugar cookies
1 – 8 oz. pkg. cream cheese, softened
1/3 C. sugar
1/2 tsp. vanilla
Assorted fruit
1/4 to 1/2 C. orange marmalade, peach or apricot preserves
2 T. water

  1. Freeze cookie dough 1 hour. Slice into 1/8″ slices.
  2. Line foil-lined 14″ pizza pan with slices, overlapping edges slightly.
  3. Bake at 375º for 12 minutes, or until golden brown. Cool.
  4. Invert onto serving plate; carefully remove foil. Turn right-side up.
  5. Combine cream cheese, sugar and vanilla, mixing until well blended. Spread over crust.
  6. Arrange fruit over cream cheese layer.
  7. Combine marmalade (I use apricot preserves) and water to make glaze. Brush glaze over fruit and chill. Cut into wedges to serve.
Categories
Cookbook Salads Side Dishes

Pea Salad

This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932

1 can peas, drained
2 hard-boiled eggs
1/2 C. cheese, sliced

Mix with salad dressing.