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

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

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

Ingredients
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

Directions
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.

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

INGREDIENTS:

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 Vidalia onion)

2 T. whole-grain mustard (I used some other sort of mustard)

Salt

DIRECTIONS:

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.

A variation I am trying this year is to roast the corn in the husks on the grill. (September 2024)

Link to directions

Instructions

1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can err on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.