Sausage Breakfast Casserole
Layer the following in 9 x 13 pan sprayed with pam:
1 package/box cheese salad croutons
1 pound Jimmy Dean sausage and a medium chopped onion, cooked and drained
1 large green pepper chopped
3-4 cups shredded cheese (I like Fiesta mix or Colby Jack mix)
6 eggs, lightly beaten with 1 ½ cups small curd cottage cheese & 1 can cream of soup (mushrm or celery or chicken—your choice)
Bake covered for 45 at 350°, then 45 min. uncovered or until eggs are set. This can be made the night before and refrigerated, or made and baked immediately.
Red Lobster Cheddar Bay Biscuits (easy and good to make with grandkids)
400 degree oven preheated.
Makes 1 dozen biscuits. The key to a fluffy, light biscuit is to have all the ingredients really cold. Room temperature shortening does a poor job of creating the light, airy texture you want , and contributes little in the way of flavor. Cold butter, along with cheddar cheese and garlic powder, add the lightness and flavor you find in the original biscuit.
2 1/2 cups Bisquick baking mix
¼ t. baking soda
4 T. cold butter
1 heaping cup grated Cheddar cheese (I use "fancy" shredded cheese--finely
shredded (and frozen) and not the really thick shredded--don't know if that matters or not)
3/4 cup whole milk (I used skim)
1/4 t. garlic powder
Combine Bisquick & baking soda with cold butter in a medium bowl using a pastry cutter or a
large fork. You don't want to mix too thoroughly. There should be small
chunks of butter in there that are about the size of peas. Add Cheddar cheese,
milk and garlic powder. Mix by hand until combined, but don't over mix.
Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light
brown.
When you take the biscuits out of the oven, brush tops with mixture of:
2 T melted butter
1/2 t garlic powder
1/4 t. dried parsley flakes
pinch salt (I omitted)
Brush tops until all used up.
Easy Corn Bread (Bob May NAHRA)
1 package Jiffy corn bread mix
1 package Jiffy yellow cake mix
Prepare mixes according to package directions, mixing it all together. Pour into greased 9x13 pan and bake according to directions until toothpick comes out clean.
Cheezy Potatoes (Kirk Rice NAHRA)
Bake at 325 degrees for about 1 hour. Don’t over bake.
2 lb. package of frozen hashbrowns
Place hashbrowns in 9 x 13 pan that has been greased or sprayed with Pam
¼ cup butter or margarine drizzled over potatoes
Mix together:
1 can cream of soup—I like chicken 1 cup sour cream
1 cup cheez whiz
You can add whatever you like to the cheese mixture—chopped onions, peppers, garlic, etc.
Taco Soup—Spicy and Good! (Fleet Farm magazine)
Brown & drain 1 pound ground beef
& 1 medium onion chopped
Add (do not drain):
1 can black beans
1 can pinto beans
1 can whole kernel corn
2 cans rotel tomatoes
2 cans tomato soup
1 pkg taco seasoning
1 pkg Ranch dressing mix
Heat thoroughly and serve with taco chips, sour cream and shredded cheese. For thicker soup, use refried beans in place of black beans.
WILD RICE CASSEROLE
1 pound medium hot sausage Cook sausage until thoroughly done. Remove sausage from pan and drain.
1 pound mushrooms, sliced
1 cup chopped onions Using some of the sausage fat, brown the mushrooms and onion. Return the sausage to the pan.
1/4 cup flour
1/2 cup heavy cream Mix flour and cream together until smooth.
2 1/2 cups chicken broth Add the cream mixture and broth to the meat mixture and cook until thickened.
2 cups cooked wild rice (2/3 cup raw rice will cook up to 2 cups cooked rice)
1 teaspoon salt
Pepper to taste
Pinch of oregano, thyme and marjoram
Pour sauce over cooked rice and seasonings. Pour into buttered casserole and top with 1/4 cup chopped macadamia nuts--can use sliced almonds, pecans, etc. You can put this in a squash and bake it too--makes a neat way to serve it.
Bake 30 minutes at 350 degrees (longer if you bake in a squash. this freezes well until you are ready to bake).
MAGNIFICENT MARINADE (Beth/Brad Harman)
Great marinade for steaks, chops, ribs, chicken, wild game
1 ½ cups salad oil
¾ cup soy sauce
½ cup wine vinegar
1/3 cup lemon juice
¼ cup worchestershire sauce
2 TBLs dry ground mustard
2 ½ t. salt
1 TBLs coarsely ground black pepper
2 t. chopped fresh parsley
2 cloves crushed garlic
Glenda,
Have fun with your pheasant crew! We are headed to IA first wkend in Nov. for couples hunt. Can't wait!!
Thought I'd jumpstart this since you don't have a lot of time to wait.
anything in particular you are lookin' to serve this wkend, besides EASY dishes? Ann