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Crescent Roll Breakfast
8 oz. tube refrigerated crescent rolls
1 lb. hot sausage (or turkey sausage), cooked well and drained of grease
2 1/2 cups grated Monterey Jack cheese
6 eggs, beaten
3 tablespoons chopped green pepper
1 cup milk
Salt and black pepper to taste
Unroll tube of crescent rolls and press together to cover bottom of
9x13-inch pan and to seal perforations. Crumble cooked sausage evenly
over crescent rolls. Beat together the eggs, milk, salt and black
pepper. Stir in cheese and green pepper to mix well. Pour over
sausage. May refrigerate overnight at this point or bake immediately.
When ready to serve, bake at 425 degrees for 20-25 minutes until
browned. Tastes wonderful with Salsa too!
Serves 8 to 10.
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Sausage-Mushroom Breakfast Casserole
2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved and parsley sprigs for garnish
Spread croutons in a lightly greased 9"x13" dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mustard and mushrooms. Mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake uncovered at 325 degrees for 50-55 minutes. Sprinkle cheese on top and bake 5 minutes or until cheese is melted. Garnish with cherry tomatoes and parsley. Serves 8-10.
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Another Breakfast casserole:
1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
2 In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
3 Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
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Mexican Manicotti
1 lb lean ground beef
1 16-oz can refried beans
2 1/2 tsp. chili powder
1 1/2 tsp. oregano
1 pkg. (8-oz) manicotti shells
2 1/2 cups water
1 16-oz. jar picante sauce
2 cups sour cream
1 cup (4 oz) Monterey Jack or Mexican-style cheese, shredded
1/4 cup sliced green onions
Sliced ripe olives, opt.
In a bowl, combined the uncooked beef, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells; arrange in a greased 13 x 9 x 2-inch baking dish. Combine water
and picante sauce; pour over shells. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 1 hour.
Uncover; spoon sour cream over the top. Sprinkle with cheese, onions, and olives if desired.
Bake 5-10 min longer or until the cheese is melted.
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Good Time Casserole
4 cups cooked Noodles
2 lbs. Ground Beef
4x71/2 oz. Cans Tomato Sauce
2 tsp. Salt
¼ tsp. Pepper
1 tsp. Garlic Salt
2 tsp. Sugar
8 oz. Cream Cheese, softened
2 cups Sour Cream
5 Green Onions, sliced including tops
2 cups medium Cheddar Cheese, grated
Prepare noodles as directed on package. Drain. Spread in bottom of 4 quart casserole.
Brown beef in frying pan, stirring to break up chunks. Drain.
Add tomato sauce to meat. Measure in salt, pepper, garlic salt and sugar. Stir; bring to boil and simmer gently for 15 min. Spoon over noodles.
In bowl, mash cream cheese and sour cream. Stir in green onions. Spread over meat layer.
Sprinkle cheese on top. Bake un-covered in 350 oven for 35 min.
Serves 8
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Jack Daniel's Ribs
*Marinate in Whiskey first, usually 4-24 hours, depending on how you like it*
2 pounds country-style lean pork ribs
1/2 teaspoon red pepper flakes
12 ounces ketchup
1/2 cup grated onion
Salt, to taste
Cut the ribs into serving pieces. Place ribs in a large pot and cover with water. Cover the pot and simmer until ribs are tender, about 40 minutes. In a small saucepan prepare the sauce by combining the remaining ingredients. Bring to a boil, reduce the heat and simmer for 15 minutes. Place the ribs in a 3-quart baking dish. Sprinkle with salt. Pour the sauce over the ribs. Bake at 350 degrees F. for 30 minutes. Makes 4 servings.
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Sweet, Hot and Sour Tennessee Whiskey Meatballs
Meatballs:
1 pound pork sausage
1 pound ground beef
1/2 cup plain dry bread crumbs
2 eggs, beaten
1/4 cup milk
1/2 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
Sauce:
1/2 cup apple jelly
1/4 cup spicy brown mustard
1/4 cup Jack Daniel's Tennessee Whiskey
1 teaspoon Worcestershire sauce Hot pepper sauce, to taste
Preheat oven to 375 degrees F. Combine all meatball ingredients in a large mixing bowl. Blend well with hands. Form into 1 1/2-inch balls. Place on an ungreased baking sheet (with sides to catch the grease) or a jelly roll pan. Bake about 30 minutes or until browned and cooked through.
Combine all sauce ingredients in a large skillet. Stir until well blended. Stir in cooked meatballs. Coat with sauce and cook about 5 minutes until sauce has thickened slightly. Makes about 50 meatballs. Serve with toothpicks.
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HHHHHHHMMMMMMMMMMM -- sound yummy ! Keep 'em coming MK !
Cool Shrimp Salad
Prep Time: 10 min
Serves: 4
1 lb. cleaned shrimp, cooked
1/4 cup thin red onion slices
1 cup KRAFT LIGHT DONE RIGHT Raspberry
Vinaigrette Reduced Fat Dressing, divided
1 pkg. (10 oz.) salad greens
1 papaya, peeled, cut into chunks
2 kiwi, peeled, sliced
1 cup raspberries
TOSS shrimp and onion with 1/2 cup of the dressing; cover. Refrigerate 1 hour to marinate. Drain; discard dressing. DIVIDE greens among 4 salad plates. Arrange fruit and shrimp over greens. Serve with remaining dressing.
Grilled Bread
1 bottle (8 oz.) KRAFT House Italian Dressing
1 loaf French bread (about 24 inches), cut into 1-inch-thick slices
SPREAD dressing generously onto cut surfaces of bread. PLACE on grill over medium coals or on rack of broiler pan 4 inches from heat. GRILL 3 minutes on each side or until golden brown on both sides.
Special Extra: Prepare and grill as directed. Top with chopped tomato and sliced green onions before serving.
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SERVING ETIQUETTE
Have you always wanted to throw a dinner party but were unsure about serving etiquette? Not everyone can afford to hire out for service staff, and we don't always know the society etiquette involved in serving our guests. So, for the more formal dinner party, you can be confident in your serving abilities and manners, if you just learn a few tips!
As the hostess of a party, your responsibility is keeping your guests happy and well fed. The best way to do this is to follow some rules of etiquette.
Serve food that's easy to eat and not messy.
Avoid food that commonly causes allergies.
First serve the guest of honor, then women and finally the men.
Serve from the left.
Keep drinks full or keep pitchers at the table.
Encourage lively conversation by changing the subject when the topic is spent.
Handle any problems calmly.
Also remember to set the table properly.
Small bread plates are placed to the left of the dinner plate and glasses should be to the right.
Silverware should be placed so that it will be used from the outside in.
In the end, you might not remember all the fine points of etiquette. But do your best to keep all your guests relaxed and happy.
A good host lets the guests fully enjoy each course of the meal.
Serve hors d'oeuvres and cocktails for about 45 minutes before the first course. Each following course can take 15 to 30 minutes, depending on its size. However you don't need to time it exactly -- rely on your intuition.
Have every course ready to go ahead of time. The salads should be prepared and the soups should be kept warm. When every guest is finished or finishing up, start thinking about clearing the table and serving the next course. Don't go too quickly, though. You want your guests to relax for a little bit between each course.
When the meal is over, the hostess also must clear the table.
To make sure the table clearing goes smoothly, keep in mind these tips:
Clear from the right.
Clear all dishes and condiments between each course.
Mark the end of the meal by placing your napkin on the table.
Clear the plates of all guests at the same time.
Guests should also follow rules to help you assess when everyone is done with a course. A guest can indicate he's done eating by placing his knife and fork over the plate. They should be parallel to each other but tilted at an angle to 11 o'clock.
When the party is winding down, you can hint to your guests that the party is over.
Turn down then switch off the music and gradually turn up the lights.
Let the conversation dwindle a bit and stand up if you were sitting. Your guests will appreciate a proper ending to a fun night.
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Auntie's Cheese Grits
1 cup grits or 2 cups quick grits
1 teaspoon salt
2-1/4 cups water
2-1/4 cups milk
1/2 cup margarine
1 roll (6-ounces) sharp or nippy cheese
1 roll (6-ounces) garlic cheese
2 eggs, well-beaten
Cook grits, salt, water, and milk in a 2-quart saucepan until thick. Stir occasionally. To thicken grits, add margarine and cubed cheese. Beat eggs and stir a portion of the hot grits into the eggs to keep them from cooking. Add to remaining grits mixture. Stir until cheese melts and no white grits show. Pour into a large casserole and bake uncovered.
Hint: May be prepared ahead of time and cooked when needed. Also good warmed-up.
SERVINGS: 8 TO 10
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Grits skeer me.
Rhubarb Oatmeal Bars
For crust:
Nonstick cooking spray
1/2 cup chopped nuts
1 1/2 cups oats
1 cup packed brown sugar
1/4 teas. salt
1 1/2 cups flour
1 cup shortening
1/4 teas. baking soda
For filling:
3 cups chopped rhubarb (help yourself to my garden!)
1 1/2 cups sugar
2 tbsp. cornstarch
OH FREAKING GREAT. I was going to make this in the morning and I can't find the rest of the recipe. The IMPORTANT part! Grrrrr.
I HOPE my mil still has this!
