Sunday, September 29, 2013

SAUSAGE AND EGG CASSEROLE

1 pound pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2 inch cubes
1 cup (4 ounces) shredded cheddar cheese

Brown sausage and drain.  In a large bowl, beat eggs.  Add milk, salt and mustard.  Stir in bread cubes, cheese and sausage.  Pour into a greased 11x7x2 inch baking dish.  Cover and refrigerate 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake, uncovered, 350 degrees for 40 minutes or until knife comes out clean.


GRANOLA-TO-GO BARS

3-1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup flaked coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine oats and almonds in a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray.  Bake at 350 degrees for 15 minutes or until toasted, stirring occasionally.

In a large bowl, combine the egg, butter, honey and vanilla.  Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon.  Stir in oat mixture.

Press into a 15x10x1 inch pan coated with cooking spray.  Bake at 350 degrees for 13-18 minutes or until set and edges are lightly browned.  Cool on wire rack.  Cut into bars.  Store in an airtight container.

KIDS' FAVORITE PUMPKIN SEEDS

Toss 2 cups fresh pumpkin seeds with 1/4 cup melted butter, 1/2 teaspoon garlic salt and 1/4 teaspoon each--cayenne pepper and worcestershire sauce.  Bake at 250 degrees for 45 minutes or until lightly browned.  Stir occasionally.

Yield:  2 cups
JAZZY GELATIN

1 package (6 ounces) orange jello
2 cups boiling water
1 cup ice cubes
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed
grapes, optional

In a large bowl, dissolve the gelatin in boiling water.  Add the ice cubes, oranges, pineapple and orange juice concentrate.  Pour into a 6-cup ring mold coated with cooking spray.  Refrigerate overnight or until firm.  

Just before serving, unmold onto a serving plate.  Fill center with grapes if desired.
CHIPPED BEEF ON TOAST

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 packages (2-1/2 ounces each) dried beef, cut into strips
4 slices bread, toasted and halved

In a microwave-safe bowl, heat butter on high for 45 seconds or until melted.  Stir in flour until smooth.  Gradually stir in milk.  Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every minute.  Stir in beef; cook on high for 1 minute or until heated through.

HOMEMADE OATMEAL MIX 
(Great for Traveling)

5 cups instant oatmeal
4 tablespoons brown sugar
1 cup raisins (or other dried fruit) optional
3 tablespoons dry milk powder
5 ziploc bags

In a large bowl, combine oatmeal, brown sugar, dry fruit and dry milk.  Transfer ingredients to an airtight container (or ziploc bags) to store until ready to use.

To serve:  Place 1 cup of mixture and 1/2 to 3/4 cup boiling water (depending how thick you like the oatmeal) into a cereal bowl.  Let sit for a few minutes so it can thicken.


COOLING CORN FOR FREEZING

A large rubbermaid  tub works well for cooling corn.  Place a 30 gallon rubbermaid tub outside and drop in your garden hose.  Leave the water running through the entire process and you will always have chilly water to cool off the corn.
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