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Thread: Breakfast casseroles for Easter brunch?

  1. #1
    Kajikit Guest

    Default Breakfast casseroles for Easter brunch?

    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?

  2. #2
    Mr. Bill Guest

    Default Re: 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.




  3. #3
    Dimitri Guest

    Default Re: Breakfast casseroles for Easter brunch?


    "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.



  4. #4
    Becca Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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

  5. #5
    Tracy Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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

  6. #6
    Cheryl Guest

    Default Re: Breakfast casseroles for Easter brunch?


    "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.


  7. #7
    Goomba Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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

  8. #8
    Merryb Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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...

  9. #9
    Kajikit Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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?

  10. #10
    Kajikit Guest

    Default Re: Breakfast casseroles for Easter brunch?

    On Fri, 3 Apr 2009 11:29:41 -0700, "Dimitri" <Dimitri_C@p[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.

  11. #11
    Kajikit Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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?

  12. #12
    Bob Terwilliger Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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

  13. #13
    cshenk Guest

    Default Re: Breakfast casseroles for Easter brunch?

    "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




  14. #14
    blake murphy Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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

  15. #15
    Dimitri Guest

    Default Re: Breakfast casseroles for Easter brunch?


    "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


  16. #16
    Dimitri Guest

    Default Re: Breakfast casseroles for Easter brunch?


    "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


  17. #17
    Tara Guest

    Default Re: 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. 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

  18. #18
    Kajikit Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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...

  19. #19
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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

  20. #20
    Kajikit Guest

    Default Re: Breakfast casseroles for Easter brunch?

    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...

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