Thread: Breakfast casseroles for Easter brunch?

On Fri, 03 Apr 2009 12:31:40 -0400, Kajikit <[email protected]>
wrote:

>We're having a brunch at church after our Easter service.. I think one sweet and one savoury
>would probably work out best. Anyone got a good recipe for me?

This ordinary dish remains a staple at our church. You can
substitute regular bulk sausage or one of the hot varieties like
Johnsonville makes. This MUST be made the night before and
refrigerate until baking in the morning.

@@@@@ Now You're Cooking! Export Format

Breakfast Sausage Casserole

breakfast, main dish

2 lbs bulk sausage
12 slices bread, crusts cut away
soft margarine or butter
2-3 cups grated cheddar cheese
8 eggs
1 quart half-and-half
2 teaspoons mustard
2 teaspoons salt, mixed with the mustard

Brown sausage- Drain.
Butter a 9 x 13 flat pan.
Butter 6 slices of bread and place in pan buttered side down.
Sprinkle with sausage, then cheese.
Butter 6 more slices of bread and place buttered side up over the
sausage
and cheese mixture.
Mix together eggs, milk and salt and mustard.
Pour over bread, sausage, cheese and let set in the refrigerator
overnight.
Bake at 350° for an hour, Let set 20 to 30 minutes after you take it
out of
the oven so the egg mixture will set.


** Exported from Now You're Cooking! v5.84 **


And for a vegetarian casserole....


@@@@@ Now You're Cooking! Export Format

Cracker Barrel's Hash Brown Casserole

casserole, main dish, meats

2 lb hash browns; frozen variety
1/2 cup butter; melted
1 can cream of chicken soup
1 pt. sour cream
1/2 cup onion; chopped
2 cups cheddar cheese; grated
1 tsp. salt
1/4 tsp. pepper
2 cups cornflakes; crushed
1/4 cup butter; melted

Preheat oven to 350F. Thaw hash browns.

Combine next 7 ingredients. And mix with hash browns. Put all in a 3
qt. Casserole. Saute cornflakes in butter and sprinkle on top.

Cover and bake at 350 for about 40 min.

Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **


Have a blessed Holiday.

"Kajikit" <[email protected]> wrote in message
news:[email protected]..
> We're having a brunch at church after our Easter service. A couple of
> ladies are making biscuits and gravy, someone's bringing fancy bagels
> and we're having scrambled eggs and fresh fruit. I volunteered to make
> a couple of breakfast casseroles to round the meal out (it's a small
> church so there'll probably be about 50 people for Easter)... and now
> I need some really nice easy yummy recipes that I can make on Saturday
> and just heat up on Sunday morning. I think one sweet and one savoury
> would probably work out best. Anyone got a good recipe for me?

This one knocked my socks off;

It has GREAT flavor and a perfect texture.

Dimitri

Chile Relleno Casserole


© 1 ½ lbs. Monterey Jack Cheese (Grated)
© 1 ½ lbs. Cheddar Cheese (Grated)
© 2 large cans Whole Ortega Chiles
© 12 Eggs (Separated)
© 6 Tbsp. Flour
© 1 Cup Evaporated Milk


(THIS RECIPE MAKES ONE 9 x 13 and ONE 8 X 8 DISH)

Spray bottom of baking pans with PAM to prevent sticking problems for cheese

1. Pull apart chiles into strips and layer half into bottom
of two 9 x 13 pans and cover with half the cheese. Repeat with other half
of chiles and cheese.

(At this point, you may want to cover and refrigerate until ready to bake,
or freeze until ready to bake.)

2. Beat egg whites with a fork until frothy.

3. Beat egg yolks with flour and milk, then add to egg
whites.

4. Pour evenly over cheese and chiles.

5. Bake at 350 for about 45 minutes or until light golden
brown on top.

Kajikit wrote:
> We're having a brunch at church after our Easter service. A couple of
> ladies are making biscuits and gravy, someone's bringing fancy bagels
> and we're having scrambled eggs and fresh fruit. I volunteered to make
> a couple of breakfast casseroles to round the meal out (it's a small
> church so there'll probably be about 50 people for Easter)... and now
> I need some really nice easy yummy recipes that I can make on Saturday
> and just heat up on Sunday morning. I think one sweet and one savoury
> would probably work out best. Anyone got a good recipe for me?
>

If you can find stale French Bread at the supermarket, this is a good
recipe to try. This French Toast is sweet, so you will not have to use
syrup, just a little powdered sugar so that it looks nice.

* Oven baked French **Toast

*

1 lb. loaf stale *French* bread, diagonally sliced in 1" pieces
8 eggs
2 cups milk
1 1/2 cups Half & Half
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 1/3 cup sugar (or Splenda)
3/4 cup butter

Butter a 9" X 13" baking dish and arrange bread slices in the bottom.
In a large bowl, beat together eggs, milk, half and half, vanilla,
cinnamon and sugar. Pour over bread slices, then dot the bread with
plenty of butter, it will help the *French **toast* get nice and brown.


Cover, and refrigerate overnight (before I add the butter, I flip the
bread over a couple of times, until it begins to get soft, then I quit
or the bread will tear. By some miracle, the bread soaks up most of the
liquid).


Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
for at least 5 minutes, or the bread will stick to the pan. Cover with
powdered sugar, then serve. You will not need any syrup,
because this *French **toast* is sweet.


Note: I make this with Splenda and it turns out fine. I do not use
syrup.


Becca

Dimitri wrote:
>
> "Kajikit" <[email protected]> wrote in message
> news:[email protected]..
>> We're having a brunch at church after our Easter service. A couple of
>> ladies are making biscuits and gravy, someone's bringing fancy bagels
>> and we're having scrambled eggs and fresh fruit. I volunteered to make
>> a couple of breakfast casseroles to round the meal out (it's a small
>> church so there'll probably be about 50 people for Easter)... and now
>> I need some really nice easy yummy recipes that I can make on Saturday
>> and just heat up on Sunday morning. I think one sweet and one savoury
>> would probably work out best. Anyone got a good recipe for me?
>
> This one knocked my socks off;
>
> It has GREAT flavor and a perfect texture.
>
> Dimitri
>
> Chile Relleno Casserole
>
>
> © 1 ½ lbs. Monterey Jack Cheese (Grated)
> © 1 ½ lbs. Cheddar Cheese (Grated)
> © 2 large cans Whole Ortega Chiles
> © 12 Eggs (Separated)
> © 6 Tbsp. Flour
> © 1 Cup Evaporated Milk
>
>
snippage....

Just a question - what size is a large can of chiles? Around here, I can
only find small - I think 4 ounce cans. They might have 2 whole chiles
in each can.

Tracy

"Kajikit" <[email protected]> wrote in message
news:[email protected]..
> We're having a brunch at church after our Easter service. A couple of
> ladies are making biscuits and gravy, someone's bringing fancy bagels
> and we're having scrambled eggs and fresh fruit. I volunteered to make
> a couple of breakfast casseroles to round the meal out (it's a small
> church so there'll probably be about 50 people for Easter)... and now
> I need some really nice easy yummy recipes that I can make on Saturday
> and just heat up on Sunday morning. I think one sweet and one savoury
> would probably work out best. Anyone got a good recipe for me?

I usually make a casserole with bread on the bottom of a greased 9" x 13"
pan (cut off the crusts) and then sprinkle the meat of your choice, bacon or
sausage, over the bread. Pour a mixture of eggs, seasonings over it, smother
with lots of cheese. Bake.

Kajikit wrote:
> We're having a brunch at church after our Easter service. A couple of
> ladies are making biscuits and gravy, someone's bringing fancy bagels
> and we're having scrambled eggs and fresh fruit. I volunteered to make
> a couple of breakfast casseroles to round the meal out (it's a small
> church so there'll probably be about 50 people for Easter)... and now
> I need some really nice easy yummy recipes that I can make on Saturday
> and just heat up on Sunday morning. I think one sweet and one savoury
> would probably work out best. Anyone got a good recipe for me?

I think you risk the flavors being redundant if you just make the
commonly done sausage filled breakfast casserole. It is heavy, just like
the biscuits and sausage gravy are. And you already have scrambled eggs,
so a strata (which I always prefer) is redundant also. Could you do some
sort of potato casserole with bits of ham in it?

If I did breakfast for a group I'd make oven baked French toast, quiche
or strata (simple to make ahead too), your sausage gravy over biscuits,
some wonderful fruit salad, bacon or Canadian bacon and perhaps baked
jalapeno cheese grits.

Just my random thoughts

On Apr 3, 1:22*pm, Tracy <karac...@bc.edu> wrote:
> Dimitri wrote:
>
> > "Kajikit" <kaji...@jagcon.com> wrote in message
> >news:[email protected]. .
> >> We're having a brunch at church after our Easter service. A couple of
> >> ladies are making biscuits and gravy, someone's bringing fancy bagels
> >> and we're having scrambled eggs and fresh fruit. I volunteered to make
> >> a couple of breakfast casseroles to round the meal out (it's a small
> >> church so there'll probably be about 50 people for Easter)... and now
> >> I need some really nice easy yummy recipes that I can make on Saturday
> >> and just heat up on Sunday morning. I think one sweet and one savoury
> >> would probably work out best. Anyone got a good recipe for me?
>
> > This one knocked my socks off;
>
> > It has GREAT flavor and a perfect texture.
>
> > Dimitri
>
> > Chile Relleno Casserole
>
> > * * * * *© * * * * * * * * 1 ½ lbs. * * * Monterey Jack Cheese (Grated)
> > * * * * *© * * * * * * * * 1 ½ lbs. * * * Cheddar Cheese (Grated)
> > * * * * *© * * * * * * * * 2 large cans Whole Ortega Chiles
> > * * * * *© * * * * * * * * 12 * * * * * * * Eggs (Separated)
> > * * * * *© * * * * * * * * 6 Tbsp. * * * *Flour
> > * * * * *© * * * * * * * * 1 * * * * * * * * Cup * Evaporated Milk
>
> snippage....
>
> Just a question - what size is a large can of chiles? Around here, I can
> only find small - I think 4 ounce cans. They might have 2 whole chiles
> in each can.
>
> Tracy- Hide quoted text -
>
> - Show quoted text -

If you have access to a "Cash & Carry" or "Smart & Final", they are
dirt cheap for a huge can...

On Fri, 03 Apr 2009 17:13:34 -0400, Goomba <[email protected]>
wrote:

>Kajikit wrote:
>> We're having a brunch at church after our Easter service. A couple of
>> ladies are making biscuits and gravy, someone's bringing fancy bagels
>> and we're having scrambled eggs and fresh fruit. I volunteered to make
>> a couple of breakfast casseroles to round the meal out (it's a small
>> church so there'll probably be about 50 people for Easter)... and now
>> I need some really nice easy yummy recipes that I can make on Saturday
>> and just heat up on Sunday morning. I think one sweet and one savoury
>> would probably work out best. Anyone got a good recipe for me?
>
>I think you risk the flavors being redundant if you just make the
>commonly done sausage filled breakfast casserole. It is heavy, just like
>the biscuits and sausage gravy are. And you already have scrambled eggs,
>so a strata (which I always prefer) is redundant also. Could you do some
>sort of potato casserole with bits of ham in it?
>
>If I did breakfast for a group I'd make oven baked French toast, quiche
>or strata (simple to make ahead too), your sausage gravy over biscuits,
>some wonderful fruit salad, bacon or Canadian bacon and perhaps baked
>jalapeno cheese grits.
>
>Just my random thoughts

I was thinking that too... which was why I volunteered to make the
caserole. 'Egg' and 'Sausage' are both covered, but the 'sweet'
element of breakfast is missing from the menu and it's not like
anyone's going to stand there in the kitchen flipping pancakes after
church. I was thinking a french-toasty kind of thing, but I've never
made it before.
I've recently learned to make dutch apple pancakes (actually mine is
more like a skillet cake because I put some baking powder in it to
make it rise') but it's really yummy... I'm wondering if that would
work if I made it in a big foil baking dish instead of the skillet and
made it the night before?

What else could I make for the brunch that's fairly easy and good
reheated?

On Fri, 3 Apr 2009 11:29:41 -0700, "Dimitri" <[email protected]>
wrote:

>
>"Kajikit" <[email protected]> wrote in message
>news:[email protected]. .
>> We're having a brunch at church after our Easter service. A couple of
>> ladies are making biscuits and gravy, someone's bringing fancy bagels
>> and we're having scrambled eggs and fresh fruit. I volunteered to make
>> a couple of breakfast casseroles to round the meal out (it's a small
>> church so there'll probably be about 50 people for Easter)... and now
>> I need some really nice easy yummy recipes that I can make on Saturday
>> and just heat up on Sunday morning. I think one sweet and one savoury
>> would probably work out best. Anyone got a good recipe for me?
>
>This one knocked my socks off;
>
>It has GREAT flavor and a perfect texture.
>
>Dimitri
>
>Chile Relleno Casserole
>
>
> © 1 ½ lbs. Monterey Jack Cheese (Grated)
> © 1 ½ lbs. Cheddar Cheese (Grated)
> © 2 large cans Whole Ortega Chiles
> © 12 Eggs (Separated)
> © 6 Tbsp. Flour
> © 1 Cup Evaporated Milk
>
>
>(THIS RECIPE MAKES ONE 9 x 13 and ONE 8 X 8 DISH)
>
>Spray bottom of baking pans with PAM to prevent sticking problems for cheese
>
>1. Pull apart chiles into strips and layer half into bottom
>of two 9 x 13 pans and cover with half the cheese. Repeat with other half
>of chiles and cheese.
>
>(At this point, you may want to cover and refrigerate until ready to bake,
>or freeze until ready to bake.)
>
>2. Beat egg whites with a fork until frothy.
>
>3. Beat egg yolks with flour and milk, then add to egg
>whites.
>
>4. Pour evenly over cheese and chiles.
>
>5. Bake at 350 for about 45 minutes or until light golden
>brown on top.
>
Hmmm... I don't think the chili element would go down too well in our
church.

On Fri, 03 Apr 2009 15:16:07 -0500, Becca <[email protected]> wrote:

>Kajikit wrote:
>> We're having a brunch at church after our Easter service. A couple of
>> ladies are making biscuits and gravy, someone's bringing fancy bagels
>> and we're having scrambled eggs and fresh fruit. I volunteered to make
>> a couple of breakfast casseroles to round the meal out (it's a small
>> church so there'll probably be about 50 people for Easter)... and now
>> I need some really nice easy yummy recipes that I can make on Saturday
>> and just heat up on Sunday morning. I think one sweet and one savoury
>> would probably work out best. Anyone got a good recipe for me?
>>
>
>If you can find stale French Bread at the supermarket, this is a good
>recipe to try. This French Toast is sweet, so you will not have to use
>syrup, just a little powdered sugar so that it looks nice.
>
>* Oven baked French **Toast
>
>*
>
>1 lb. loaf stale *French* bread, diagonally sliced in 1" pieces
>8 eggs
>2 cups milk
>1 1/2 cups Half & Half
>2 tsp. vanilla extract
>1/4 tsp. ground cinnamon
>1 1/3 cup sugar (or Splenda)
>3/4 cup butter
>
>Butter a 9" X 13" baking dish and arrange bread slices in the bottom.
>In a large bowl, beat together eggs, milk, half and half, vanilla,
>cinnamon and sugar. Pour over bread slices, then dot the bread with
>plenty of butter, it will help the *French **toast* get nice and brown.
>
>
>Cover, and refrigerate overnight (before I add the butter, I flip the
>bread over a couple of times, until it begins to get soft, then I quit
>or the bread will tear. By some miracle, the bread soaks up most of the
>liquid).
>
>
>Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
>for at least 5 minutes, or the bread will stick to the pan. Cover with
>powdered sugar, then serve. You will not need any syrup,
>because this *French **toast* is sweet.
>
>
>Note: I make this with Splenda and it turns out fine. I do not use
>syrup.
>
>
>Becca

Thanks Becca. I might try this one. We've got a few diabetics in the
congregation who'd probably appreciate a splenda-ed casserole. Does it
reheat well?

Kajikit asked:

> I was thinking that too... which was why I volunteered to make the
> caserole. 'Egg' and 'Sausage' are both covered, but the 'sweet'
> element of breakfast is missing from the menu and it's not like
> anyone's going to stand there in the kitchen flipping pancakes after
> church. I was thinking a french-toasty kind of thing, but I've never
> made it before.
> I've recently learned to make dutch apple pancakes (actually mine is
> more like a skillet cake because I put some baking powder in it to
> make it rise') but it's really yummy... I'm wondering if that would
> work if I made it in a big foil baking dish instead of the skillet and
> made it the night before?
>
> What else could I make for the brunch that's fairly easy and good
> reheated?

How about a blintz casserole with orange zest and honey?

Bob

"Kajikit" wrote

> We're having a brunch at church after our Easter service. A couple of
> ladies are making biscuits and gravy, someone's bringing fancy bagels
> and we're having scrambled eggs and fresh fruit. I volunteered to make
> a couple of breakfast casseroles to round the meal out (it's a small
> church so there'll probably be about 50 people for Easter)... and now
> I need some really nice easy yummy recipes that I can make on Saturday
> and just heat up on Sunday morning. I think one sweet and one savoury
> would probably work out best. Anyone got a good recipe for me?

Here are a few that are easy and rewarm well or serve cold for some of them.
Some can be done in a crockpot. Most of course, need you to double the
recipe or more since you want 50 servings ;-)



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Oatmeal
Categories: Diabetic, Breakfast, Vegetarian
Yield: 2 Nice folks

MMMMM----------------PREHEAT OVER TO 350 DEGREES---------------------

MMMMM-----------------IN A SMALL CASSEROLE DISH----------------------

MMMMM----------------------IN ORDER LISTED---------------------------
1 1/2 c Oatmeal;
1/4 c Milk powder;
1 Banana; mashed
1 1/2 c Hot water;
-bake 20 minutes

MMMMM-------------------------VARIATION------------------------------

MMMMM--------------------REPLACE BANANA WITH-------------------------
2 tb Raisins;
1/4 c Coconut;
Sprinkle with cinnamon
-bake 20 minutes

Food Exchange per serving: (Baked Oatmeal) 2 STARCH/BREAD EXCHANGES +
1 MILK EXCHANGES + 1 FAT EXCHANGES + 1 FRUIT EXCHANGES; CAL: 418;
PRO: 14gm; FAT: 16gm,; CAR: 61gm;

Food Exchanges per serving: (Variation) 2 STRACH/BREADS EXCHANGES + 1
MILK EXCHANGE + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE.

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought
to you and yours via Nancy O'Brion and her Meal-Master

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Almond Apricot Coffee Cake
Categories: Breakfast, Zzz
Yield: 12 Servings

1 c Butter; softened
2 c Sugar
3 Eggs
1 c Sour cream
1 ts Almond extract
2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3/4 c Slivered almonds
1 Jar apricot preserves

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and
extract; mix well. Combine flour, baking powder, and salt. Add to
creamed mixture and mix well. Spread half of the batter in a greased
and floured 12-cup fluted tube pan. Sprinkle with half of the
almonds. Spread half of the preserves to within 1/2 inch of the
edges. Cover with remaining batter. Spoon remaining preserves over
batter to within 1/2 inch of egdes. Sprinkle with remaining almonds.
Bake at 350 for 55-60 minutes. Cool in pan for 15 minutes.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #854 by John Setzler <[email protected]> on
Oct 20, 1997

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Apple Puffs
Categories: Breakfast
Yield: 4 Servings

3/4 c Aunt Jemima (Orig) pancake m
3/4 c Skim milk
2 tb Vegetable oil*
1 Jar chunky apple sauce
1 Large egg
8 Large ripe strawberries
Powdered sugar
Cinnamon

Mix the pancake mix, milk, egg and oil in a 2 cup measure. OK to
have a little rough mixture. Make the mixture a little thinner than
regular batter but thicker than for a crepe.
Heat an 8" shallow Teflon (sloped sided) pan with a drop of oil on
medium heat. Pour in 1/4 of the batter (enough to make a thin
pancake. Allow the dough to cook until the bubbles form on top but
the pk is not cooked all the way through. The bottom should be a
light golden brown. Scoop 3 Tbs of apple sauce on one half of the
pancake. Quickly fold the other half over so it puffs up. Cook for
about a minute or so (being careful not to burn). Turn over briefly
to cook other side and warm the apples.
Serve each on a large platter and top with cinnamon and sliced
strawberries Finish with a little powdered sugar.
I think what happened was that the applesauce mixed with the still
uncooked pancake top and was cooked (combined) to make an unusual
fluffy inside. * Use one Tb of oil to cut fat. ...George

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baba Gannouj
Categories: Side dish, Snacks, Breakfast
Yield: 12 Servings

2 md Eggplants
Juice of 1 1/2 lemons
1/4 c Virgin olive oil
1/2 ts Allspice
1/2 ts Cinnamon
1/2 ts Black pepper
Salt to taste
Finely chopped parsley,
-- green peppers & green
-- onions
Pita bread

Wash eggplant & pierce at intervals with a fork. Set on a baking
dish & broil close to heat for 20 minutes. Peel & sprinkle quickly
with half the lemon juice. Cool & chop finely. Using a small bowl,
combine the remaining ingredients. Stir into eggplant & refrigerate.
Can be frozen at this point. Serve trimmed with parsley, green
peppers & green onion with pita.

"The Hamilton Spectator", July 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bisquick's Richer Coffee Cake
Categories: Breads, Breakfast
Yield: 6 Servings

2 c Bisquick® baking mix
4 tb Sugar
3/4 c Milk
1 Egg
2 tb Shortening; melted

MMMMM----------------------STREUSEL TOPPING---------------------------
1/3 c Brown sugar; packed
1/3 c Bisquick® baking mix
1/4 Cold butter or margarine
1/2 ts Cinnamon

CAKE: Heat oven to 400. Mix ingredients. Beat vigorously with spoon
1/2 minute. Spread in greased 9x1-1/2 inch round layer pan. Sprinkle
with steusel topping. Bake 20 -25 minutes. Serve warm with butter.
TOPPING: Blend all ingredients with fork or pastry blender until
crumbly.

Recipe by: The Bisquick Cookbook

Posted to TNT Recipes Digest by Catherine
<[email protected]> on Mar 5, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Rice
Categories: Breakfast, Low-fat, Rice, Mcdougall
Yield: 6 Servings

1 c Long-grain brown rice
1 c Unsweetened apple juice
1 c Water
1/2 c Raisins
1/2 ts Ground cinnamon

Recipe by: The New McDougall Cookbook Preparation Time: 0:05
Combine all fo the ingredients in a sacuepan. Bring to a boil,
cover, reduce the heat, and cook for 40 mintues. Let rest for 10
minutes before serving.
This may also be made in a slow cooker overnight. Combine all of
the ingredients and cook on low for 8 to 10 hours.
170 calories, 1.0 grams fat per serving. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994 File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mcdougal.zip

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crockpot Porridge
Categories: Breakfast, Crockpot
Yield: 4 Servings

1/4 c Cracked wheat
3/4 c Rolled oats; not instant
-or quick
3 c Water
1/2 c Raisins
1/4 c Wheat germ
1/2 c Apple; grated
1/4 ts Cinnamon
Milk
Honey

Recipe by: PARENTING Magazine - 11/95 In a slow-cooker, combine the
cracked wheat, oats, water, raisins, wheat germ, apple and cinnamon.

Turn to the lowest setting and cook the porridge overnight.

Spoon into serving bowls, and serve with milk and honey.

Posted to Master Cook Recipes List, Digest #110

Date: Thu, 6 Jun 1996 01:03:18 -0400

From: [email protected]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hash Brown Potato Casserole
Categories: Breakfast, Casserole, Potatoes, Side dishes
Yield: 8 Servings

32 oz Frozen hash browns
1/2 c Margarine, melted
1 pt Sour cream
1 cn Cream of chicken soup
2 c Cheese (American or
-cheddar), grated
1 ts Salt
1/4 ts Pepper

MMMMM--------------------------TOPPING-------------------------------
2 c Corn flake crumbs
1/2 Stick margarine, melted

Thaw potatoes. Mix with other ingredients. blend well. Pour into 9 x
13 baking dish. Spread with topping. Bake 45 minutes at 350F. Posted
to FOODWINE Digest 20 Dec 96

Recipe by: Zelda Barnette

From: Randell & Sherry Blair <[email protected]>

Date: Sat, 21 Dec 1996 17:33:36 -0500

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Teochew Porridge
Categories: Chinese, Rice, Breakfast
Yield: 4 servings

1 Part Thai jasmine rice
9 Parts water

I normally use about 70 grams (2.5 oz) of rice for each person.

Measure out the water and place in a pot. Use a taller pot. Ideally,
the water level should hover around half the height of the pot.

Start to boil the water at Medium heat. Wash and drain the rice.
Repeat. Just before the water starts to boil, add the washed rice to
the pot. This step is vital to ensure the "Q-ness"of the grains.

Cover the pot partially with the lid. This is to allow air
circulation so that the porridge, when it starts to boil, will not
suddenly "erupt" like an angry volcano with white froth. That said,
you should still keep an eye on the pot.

When the porridge boils, give it a stir, turn down the heat to
moderately low and let it bubble gently. Remember to cover the pot
only partially!

Check the porridge from time to time. If it looks like it is drying
out, add HOT water and stir. After 25 minutes, do a taste test. If
you like the grains softer, simmer for another 5 minutes.

Disclaimer: I've tried to provide as many details here as I could, but
results will still vary, depending on the type of pot (steel, claypot,
CorningWare, etc.) you use, the age of the grains, the actual
temperature of the fire, your mood, etc.

Another tip: If you prefer the rice water to be more gluey, use new
crop rice, or substitute half of the Thai rice with Japanese
short-grain rice. Porridge actually has very humble roots. Long ago
in China, peasants often could not afford big amounts of rice to feed
their large and hungry families. So, to stretch the grains, they
would cook porridge and fill up their tummies with rice water.
Salted, pickled vegetables were the perfect accompaniment to the
plain, tasteless porridge. Of course, people nowadays can afford
richer side dishes, but preserved vegetables are still very
convenient as they keep well and require no cooking.

Pickled lettuce.

One of my favorites are these crunchy, salted, slightly sweetish
pickled lettuce from Taiwan.

Hard-boiled, salted duck eggs.

Salted duck eggs are also a classic favorite with porridge. I simply
love the creamy yolks. It's best not to keep them for too long,
otherwise they'll get more and more salty. They come individually
covered in a black, clay-like paste. Don't be put off by its
appearance. Just remove the paste, wash the eggs, and hard-boil the
salted eggs. Please don't ever attempt to use salted eggs like normal
eggs. You'll get a nasty shock if you try to scramble them, or use
them to make pancakes! I hope you enjoy your Teochew muay

Julia

Posted by Aggie: Julia, I like plain jook too wid plain condiments
like those 2 plus a can of fried dace wid black beans

Posted by babe_kl: as well as steamed pomfret

Posted by Min: At Grandma's we had peanuts added to them too (the soft
ones).

Posted by ST: Speaking of grandmas, mine used to add orange sweet
potato chunks to be cooked together with the porridge. Sweet and
soft, they were delicious too.

Or with fried onions with egg, and a packet of roasted nuts.

From: Www.Aromacookery.Com

MMMMM

On Fri, 03 Apr 2009 21:30:13 -0400, Kajikit wrote:

> On Fri, 3 Apr 2009 11:29:41 -0700, "Dimitri" <[email protected]>
> wrote:
>
>>
>>"Kajikit" <[email protected]> wrote in message
>>news:[email protected] ..
>>> We're having a brunch at church after our Easter service. A couple of
>>> ladies are making biscuits and gravy, someone's bringing fancy bagels
>>> and we're having scrambled eggs and fresh fruit. I volunteered to make
>>> a couple of breakfast casseroles to round the meal out (it's a small
>>> church so there'll probably be about 50 people for Easter)... and now
>>> I need some really nice easy yummy recipes that I can make on Saturday
>>> and just heat up on Sunday morning. I think one sweet and one savoury
>>> would probably work out best. Anyone got a good recipe for me?
>>
>>This one knocked my socks off;
>>
>>It has GREAT flavor and a perfect texture.
>>
>>Dimitri
>>
>>Chile Relleno Casserole
>>
>>
>> © 1 ½ lbs. Monterey Jack Cheese (Grated)
>> © 1 ½ lbs. Cheddar Cheese (Grated)
>> © 2 large cans Whole Ortega Chiles

<snip>

> Hmmm... I don't think the chili element would go down too well in our
> church.

episcopalian?

your pal,
blake

"Tracy" <[email protected]> wrote in message
news:gr5r65$3q7$[email protected]..
> Dimitri wrote:
>>
>> "Kajikit" <[email protected]> wrote in message




> Just a question - what size is a large can of chiles? Around here, I can
> only find small - I think 4 ounce cans. They might have 2 whole chiles in
> each can.
>
> Tracy

IIRC it's a 26 ounce can.

Dimitri

"Kajikit" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 3 Apr 2009 11:29:41 -0700, "Dimitri" <[email protected]>

<snip>

> Hmmm... I don't think the chili element would go down too well in our
> church.

The Ortega green chilies are extremely mild..

Suggestion, Spend a buck fifty, buy a 4 oz can of the diced green chilies
and scramble a tablespoon of the diced green chilies into some eggs and top
with some cheese.

They're very very mind and full of flavor.

;-)

Dimitri

On Fri, 03 Apr 2009 12:31:40 -0400, Kajikit <[email protected]>
wrote:

>We're having a brunch at church after our Easter service. A couple of
>ladies are making biscuits and gravy, someone's bringing fancy bagels
>and we're having scrambled eggs and fresh fruit. I volunteered to make
>a couple of breakfast casseroles to round the meal out (it's a small
>church so there'll probably be about 50 people for Easter)... and now
>I need some really nice easy yummy recipes that I can make on Saturday
>and just heat up on Sunday morning. I think one sweet and one savoury
>would probably work out best. Anyone got a good recipe for me?

Baked cheese grits or a hash brown casserole would round out the
brunch. It's not exactly a casserole, but monkey bread would be good
for a sweet dish.

Tara

On Sat, 04 Apr 2009 16:20:35 GMT, blake murphy
<[email protected]> wrote:

>On Fri, 03 Apr 2009 21:30:13 -0400, Kajikit wrote:
>
>> On Fri, 3 Apr 2009 11:29:41 -0700, "Dimitri" <[email protected]>
>> wrote:
>>
>>>
>>>"Kajikit" <[email protected]> wrote in message
>>>news:[email protected] ...
>>>> We're having a brunch at church after our Easter service. A couple of
>>>> ladies are making biscuits and gravy, someone's bringing fancy bagels
>>>> and we're having scrambled eggs and fresh fruit. I volunteered to make
>>>> a couple of breakfast casseroles to round the meal out (it's a small
>>>> church so there'll probably be about 50 people for Easter)... and now
>>>> I need some really nice easy yummy recipes that I can make on Saturday
>>>> and just heat up on Sunday morning. I think one sweet and one savoury
>>>> would probably work out best. Anyone got a good recipe for me?
>>>
>>>This one knocked my socks off;
>>>
>>>It has GREAT flavor and a perfect texture.
>>>
>>>Dimitri
>>>
>>>Chile Relleno Casserole
>>>
>>>
>>> © 1 ½ lbs. Monterey Jack Cheese (Grated)
>>> © 1 ½ lbs. Cheddar Cheese (Grated)
>>> © 2 large cans Whole Ortega Chiles
>
> <snip>
>
>> Hmmm... I don't think the chili element would go down too well in our
>> church.
>
>episcopalian?
>
lol! Nope... but nobody ever brings anything spicy or exotic to the
potlucks. The spiciest we've ever gotten was when one of our members
used to bring very mild homemade empanadas. Boy were they good! Alas
she moved away...

On Apr 4, 9:24*am, "cshenk" <cshe...@cox.net> wrote:
> "Kajikit" wrote
>
> > We're having a brunch at church after our Easter service. A couple of
> > ladies are making biscuits and gravy, someone's bringing fancy bagels
> > and we're having scrambled eggs and fresh fruit. I volunteered to make
> > a couple of breakfast casseroles to round the meal out (it's a small
> > church so there'll probably be about 50 people for Easter)... and now
> > I need some really nice easy yummy recipes that I can make on Saturday
> > and just heat up on Sunday morning. I think one sweet and one savoury
> > would probably work out best. Anyone got a good recipe for me?
>
> Here are a few that are easy and rewarm well or serve cold for some of them.
> Some can be done in a crockpot. *Most of course, need you to double the
> recipe or more since you want 50 servings ;-)
>
[snip]

Do you eat that kind of garbage yourself? If not, why suggest that
others eat crap?

That's is the kind of stuff that clueless, pre-Julia* housewives,
numbed by mothers' little helpers, made with recipes cut off the sides
of margarine boxes. Those kind of recipes are the culinary equivalent
of professional rasslin'.

At least one thing in your favor, you'll never get yelled at by Chef
Ramsey. People who cook from the Bisquick Cookbook never make it that
far.

* Before Julia Child inspired decent cooking in America

--Bryan

On Sat, 4 Apr 2009 10:24:43 -0400, "cshenk" <[email protected]> wrote:

(snip recipes)

I'll have to try those apple puffs just for us! They sound very yummy
and very easy...