Breakfast Casserole

You can make this with bacon, ham, or sausage but I always use sausage because it is easier for me.  You assemble this the night before and just pop in the oven in the morning.  This is great for holiday mornings because it can bake while you are doing other things.

Brown 1 pound sausage and drain.
Beat 6 eggs and add 1 t. mustard, 2 cups milk and salt/pepper.
Cube 4-6 slices of bread.   (I use regular sliced white bread but you could use what you have.)
Line sprayed 13X9 baking dish with cubed bread.
Top with cooked sausage.
Sprinkle with 1 package shredded cheddar cheese.
Pour egg mixture over top. 
Cover and refrigerate until morning when ready to bake.

Bake 350 for 30-45 minutes until set.

New Years Food - Southern Style

I have always lived in the south and I remember my mom always making a traditional meal on New Years Day.  There are variations on the folklore, but basically the meal consists of collard greens, black eyed peas, pork, and corn bread.  The meal is said to represent wealth and prosperity for the new year.  I always HATED this as a child and had to choke it down hoping it would work, but now as an adult I craved that meal all weekend while I was working.  It is kind of funny to think that I never seemed to care that prosperity never actually happened as a result of this meal, but it was a memory of what makes living in the south truly special because we value tradition.  I still have not eaten this yet, but I plan to this week.

Scot's Favorite Sausage Balls

1 lb Neese sausage
1 egg, slightly beaten
1/2 c. Pepperidge Farm Herb Stuffing
1/2 t. sage

Sauce:
1/4 c. ketchup
1/2 c. chili sauce (near ketchup in store)
1 T. soy sauce
2 T. brown sugar
1 T. vinegar
1/2 c. water

Make meatballs and bake at 450 for 10 minutes. Drain on paper towels and then place in crock pot with sauce mixture and heat through until ready to serve.  I usually double this recipe because they are so popular.

Thanksgiving Menu 2010

My famous turkey and dressing (see previous post)
Mashed potatoes with gravy
Green beans
Sweet potato casserole
Broccoli Rice and Cheese Casserole
Macaroni and cheese
Deviled eggs
Cranberry sauce
Sister Shubert rolls
Tea/Drinks

Pumpkin and pecan pie.  No cake this year because we are always too stuffed to eat it.

Pumpkin Pie

1 unbaked deep dish pie shell ( 4 cup volume)see note
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 eggs
1 can pumpkin
12 oz. can evaporated milk

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and spice mixture and gradually add evaporated milk. 

Pour in pie shell and bake in preheated oven at 425 for 15 minutes then reduce to 350 for 20-30 more minutes.

Note- This can be made into 2 9" pies (2 cup volume.

Russian Tea

This is a holiday favorite that also came from my mother-in-law's recipe file.

1 package pineapple orange jello mix
2 cups Tang
2 cups Sugar
3/4 c. Lipton instant tea
1 package lemonade mix (6 oz.)
2 t. cinnamon
1 1/4 t. ground cloves

Mix all ingredients together and keep in closed container.  To serve mix 1-2 t. in hot water.  If you have never had this drink it is a warm orange spiced flavored tea.

This mix makes a great gifts for coworkers or neighbors. 

Potato Salad - Two Ways

I have always loved my mom's potato salad and when I met my husband and had his mom's version it was quite a shock because it was so different.  Eventually I came to love hers too, but at first it was a challenge.  I am posting both versions here so I will always have them.  My mom doesn't really follow a recipe so I am making estimates, but my mother in law had a recipe that we found after her death.  I now make hers mostly because she isn't here to serve it and I know it means a lot to my husband, but for the record I love them BOTH! 

My Mom's Potato Salad
2.5 -3 lbs potatoes
2 eggs

1/2 stalk celery, chopped (or celery salt for flavor)
1/4 cup sweet pickle relish (we use Mt. Olive in this area)
2 T. Mustard
1/2 -3/4 c. mayo
1/2 yellow onion chopped (I prefer red onion)
salt and pepper to taste.
paprika for dusting


Boil peeled and chopped potatoes.  Place uncooked eggs (still in shell) in water with potatoes so they can boil at the same times as potatoes.  When cooked drain potatoes and set aside egg to chop and add in.  Mix potatoes with all above ingredients including chopped egg.  Adjust mayo to desired consistency.  May increased pickles as desired. I even chop green peppers and add to this because I really like the flavor.  When mixed place in bowl and sprinkle with paprika and refrigerate.  I like it warm or cold, but most prefer if after cooled for several hours.

Mother In Law Potato Salad
2 lb potatoes
celery seed
1/2 c. finely diced red onion
1/2 c. diced sweet gherkin pickles (Mt. Olive brand preferred)
1/2 c. diced green pepper
1 cup JFG mayo (I use Kraft)
1 T. Cider vinegar
1 T. yellow mustard
1 t. salt
1/4 c. pickle juice from jar
Paprika for dusting

Boil potatoes until done about 20 minutes. Drain. Chop and mix above ingredients together while potatoes are cooking. Mix in cooked potatoes. Mash with potato mashers reducing lumps of potatoes.  Sprinkle with paprika. Refrigerate overnight.

There are two main differences.  My mom's version keeps potatoes to a chopped form and is more of a salted potato side dish.  My mother-in-law's version is much sweeter version and the potatoes are not kept in their form so the texture is a smoother potato.   I had the same difference of baked beans when I married into this family.  I will post both versions of those on another day.

Appetizers (The Meats Edition)

Since the holidays are coming I thought I would post a few tried and true appetizers.

These are so simple and taste so yummy.  I don't know why I am on a meatball kick this week.
BBQ MEATBALLS
1 bag prepared meatballs
1 jar chili sauce (found near the ketchup)
1 jar grape jelly

Mix and pour in crockpot on low for 6-8 hrs.  The ingredients may sound weird but but this is a staple at any gathering in the south.  They are kind of tangy.

BBQ WEENIES
1-2 packages of cocktail weiners (weenies as I call them)
1 bottle favorite BBQ sauce.

Again. Crockpot on low 6-8 hrs.  NOTE: You can use the grape jelly / chili sauce for these also.

Another southern staple...
SAUSAGE BALLS

1 lb. bulk sausage meat
2 cups Bisquick
1/4 cup water
2 cups cheddar cheese, grated

Form into small balls and bake approximately 25 minutes at 325 degrees.

You can use the cocktail weiners and crescent rolls or you can quarter the really cheap canned biscuits if you need to make a large quantity of them.

I have also make a main dish variety of these when my children were smaller using one crescent roll and wrapping it around one full size hot dog that has been split lengthwise with half a piece of cheddar cheese inside and then wrapped and baked them.  Either version can be served with ketchup, mustard or honey mustard. 


Ham and Swiss Tarts are another favorite...YUMMY!

This photo also shows a variety with broccoli

1 package (2 1/2 oz) processed ham
small onion (approx. 1/4 c.), chopped
1/2 c. swiss cheese, grated
1 egg
1 1/2 t. dijon mustard
1/8 t. pepper
1 package crescent rolls

Preheat oven to 350.
Chop ham and onion. Place in a bowl and add cheese, egg, mustard and pepper.
Spray mini muffin tin with Pam.
Unroll crescent rolls and press our seams. Cut into 24 squares and place one in each muffin cup.
Fill with filling and bake 13-15 minutes.

(If desired to use for a meal instead of appetizer: lay our crescent roll flat and cover with filling and bake.

SHRIMP DIP - I have not made this yet, but it sound very similar to one I tried this year so I may try it this holiday season.

1 (about 5 oz) can cocktail shrimp, drained, chopped
1 cup sour cream
1/4 cup Heinz Chili Sauce
2 tsp. freshly squeezed lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. prepared grated horseradish
dash of Tabasco sauce or Frank's Hot Sauce

Chop shrimp into very small pieces and combine well with remaining ingredients (may use a food processor but do not over-process - use pulse mode only).Use as a dip and serve with raw vegetable sticks, tortilla chips, bagel slices, or crackers.

HAM AND CHEESE FINGER SANDWICHES

1 package Merita old fashioned rolls.  (prepared small rolls in aluminum pan in bread section)
6 oz ham
 swiss cheese
Sauce- 3 T mustard, 1 stick margarine, 3 T. Worstershire Sauce  (you can substitute honey mustard and omit Worstershire sauce for a sweeter version.)
Poppy seeds if desired.

Use a knife to split entire package of rolls creating a top and bottom portion.  (don't cut into individual rolls until completed.)  Layer ham then cheese and pour sauce over this and reserve some to pour over top.  Replace top rolls and pour remaining sauce. Refrigerate 2-3 hours. Cover with foil and bake 350 approximately 15 minutes.

I'll try to do additional post on other types of appetizers I make or want to try soon.

Pineapple Casserole

I love this casserole especially at holidays when we are serving ham. Sorry I don't have a recent photo.

2 cans chunk pineapple, drained
1 cup sugar
6 T. flour
2 cups shredded cheddar cheese

Mix together and place in a baking dish about 9X9.

Crush 1 sleeve of Ritz crackers and mix them with 1 stick melted margarine. Sprinkle on top of casserole.

Bake for 30 minutes at 400 degrees.

Murphy's Famous Stuffing Recipe

This recipe originally came from a local DJ on the radio. It is very flavorful and moist and it makes a large amount.  I still make a regular cornbread stuffing, but this stuff is out of this world.

1 1/2 bags Pepperidge Farm or Brownsberry CROUTONS
1 box Uncle Ben's Wild Rice mix (prepared)
2 eggs
1 large chopped onion
1 bunch of celery, chopped
1 can sliced/slightly chopped
1 lb Jimmy Dean sausage with sage
1/2 t. black pepper
2 cans chicken broth
1/4 lb. real butter
1 clove garlic

1. Soak croutons in a large bowl with chicken broth while completing additional steps.
2. Saute sausage, drain and remove from heat.
3. Saute onion in the butter.  Add garlic then add sausage back with celery.
4. Add water chestnuts, cooked wild rice.
5. Combine above mixture with soaked croutons that have now absorbed most of the liquid. Stir in eggs until mixed through.

Bake at 400 degrees for 25-35 minutes in a VERY LARGE pan or two smaller pans.

Turkey Marinade (The Best Turkey EVER!!!!)

This marinade makes a wonderful, flavorful, moist turkey. The marinade can also be used for chicken or fish but I save it for this special time of year.

1/2 - 1. cup dijon mustard
1 cup EVOO (extra virgin olive oil)
juice of 4=6 lemons
1/2 cup low sodium soy sauce
2 cloves garlic, minced
salt and pepper
2 sprigs rosemary
2 sprigs thyme
oregano (optional)

Combine all ingredients with a whisk. Stuff bird (both ends) with juiced lemons and additional fresh rosemary and thyme.  Pour marinade over top and place some inside bird. Bake at 400 degrees covered for 1-1/2 hours and then remove cover and based every 30 minutes until brown and done.   (Cook until thermometer registers "poultry" which will be approximately another 3 hours depending on size of bird.



I have also made this in my counter top roaster that fits a 20 lb turkey so I keep my oven free for other side dishes.  (It just cooks it much faster!)

Crock Pot Macaroni and Cheese

1 box elbow macaroni
1/2 stick margaring
2 1/2 c. cheddar cheese
2 eggs
1 large can evaporated milk
1 1/2 c. milk
salt/pepper

Cook and drain macaroni.  Place in crock pot with remaining ingredients using 1/2 c. cheese for topping.  Cook 3 hours on low heat.