Saturday, December 25, 2010

Sumptuous Egg Casserole

This is a great dish to serve for breakfast with guests. 
It is easy to make and delicious. 
Serve with yummy bread and fresh fruit and juice.

3/4 pound fresh mushrooms, sliced
1/2 cup onion, chopped
1/4 cup unsalted butter
1 1/2 pounds Monterrey Jack cheese, shredded
1 cup lean ham, cubed
7 large eggs
1 3/4 cups milk
1/2 cup flour
1 Tablespoon fresh parsley, chopped
1 Tablespoon seasoned salt (Lawry's)

  • Wipe mushrooms, slice then saute in a skillet with butter and onions over medium heat. Cook until moisture from mushrooms and onions evaporates. NOTE: This is an important step. If moisture is allowed to remain, the resulting dish will be watery.
  • Put 1/2 of cheese on bottom of greased 9X13 inch glass dish. Distribute mushrooms & onions evenly over the cheese. Top with ham and remaining cheese.
  • Refrigerate until ready to bake, up to 24 hours in advance.
  • When ready to bake the casserole, break eggs into;blender and add milk, flour, parsley, and seasoned salt. Blend 30 seconds. Pour over casserole.
  • Bake at 350 degrees for 45 minutes or until golden brown.
Makes 8 to 16 servings

from Elaine's Recipe Box

Sunday, December 5, 2010

BREAKFAST - French Pancakes

Recipe by Elaine Moran’s recipe box

Heat together in saucepan
  • One cup milk
  • 2 Tbsp. butter
Cool slightly - beat in
  • Two eggs, beaten
  • ½ cup sifted flour
  • 1 tsp. baking powder
  • ½ tsp. salt
Beat until smooth. 

Makes 30 3 inch pancakes.  I use a 10" skillet and make six pancakes.

First made on February 05, 2006. Claire and Mike love these thin pancakes!!
I think this is the recipe that my dad would refer to when he would say “Your mom had this great recipe for thin pancakes." I think I found it. I usually add fresh blueberries to the pancake batter once I place the batter in the pan.

Add Syrup and YUM

Saturday, November 27, 2010

SIDE DISH - Sweet Potato Casserole

I first made this recipe for Thanksgiving in 1998 at Jerry and Susan's. 
It was such a big hit that it became a part of our Thanksgiving tradition. 
Of course you can make this anytime of the year.

Preparation Time: 30 minutes
Start to Finish Time: 30 minutes

3 pounds sweet potato, peeled and cubed
3 apples (can use canned apple slices)
3 Tablespoons flour
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/4 teaspoon freshly ground pepper
1/4 cup heavy cream, can use evaporated milk
1/4 cup pecans, chopped

Fill a large pan with water, bring to boil, add sweet potatoes and cook until they can be poked with a fork. Drain the water and then smash them using a potato masher.

Butter a 2 quart shallow baking dish and place the sweet potatoes inside.

Peel, core and slice the apples into wedges. Microwave on high for 1-2 minutes to slightly soften in a separate dish. Arrange the apple slices on top of the sweet potatoes.

Combine flour and brown sugar; cut in the butter with 2 knives or a pastry blender. Add pepper, cream and nuts and combine with a fork.

Spread this mixture on top of the sweet potatoes and apple slices in the baking dish.

Place on top shelf of a 400 degree oven for about 30 minutes or until topping bubbles.

Serving Ideas: Serve it right in the casserole dish you cooked it in.

Tuesday, September 21, 2010

SIDE DISH - Corn Relish with Roasted Peppers

Corn Relish with Roasted Peppers
From the August 2010 issue of Food and Wine
First made in August 2010

Active: 40 min; Total = 1 hour
MAKES  4 pints

12 ears of corn, shucked
1 red bell pepper
1 green pepper
4 jalapenos (I couldn’t find these at the time and used Hungarian sweet papers.)
1 ½ cups apple cider vinegar
1 ½ cups sugar
1 Spanish onion (I used a Vadalia onion)
2 T. whole-grain mustard (I used some other sort of mustard)

  1. Fill a large bowl with ice water.  In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
  2. Roast the red peppers and jalapenos over a gas flame, turning until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly.  Peel, stem and seed the peppers into ½ inch dice and the jalapenos into ¼ inch dice.
  3. In an enamel cast-iron casserole (I don’t have one of these) combine the vinegar and sugar and bring to a boil, stirring. Add the onion, peppers, jalapenos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
  4. Ladle the corn relish into four 1 point canning jars and refrigerate for up to 3 months.