Egg Casserole

Egg Casserole

Casserole Meat:

1 lb. Ground Meat (we use Turkey or Beef)

1 t. Salt

1/8 t. Pepper

1 t. Thyme

1 t. Sage

1 t. Coriander

Put the meat in a frying pan with a very small amount of oil or butter. Add the spices and salt; then cook until meat is done. You may need to add a little more of a spice so taste it and see.

Casserole:

18 Eggs

8 oz. Cheese, (Cheddar, Pepper Jack, Swiss, etc.) grated

5 lb Potatoes (about 10 medium)

Casserole Meat

1 t. Salt

Garlic and Pepper

Peel potatoes, cut into little cubs. Put in a pot, cover with water and boil until they are tender but not mushy (it can take less than 5 minutes once boiling, so watch them). Whip the eggs, add the cheese, meat, potatoes, salt, and shake in the pepper and garlic. Pour into a 10x14" pan and bake a 350° F. for about 30 to 45 minutes. Serve. 

Cobbler

Cobbler

6 T. Butter (melted in a large baking pan)

Then mix in a bowl:

4 c. Flour

1 t. baking powder

1 c. Sucanat, or 1/2 c. Honey

4 c. Milk or Cream

10 c. Fruit

Mix all ingredients except fruit. Pour in pan. Sprinkle fruit on top. Bake at 350° till done (the time depends mostly on how juicy the fruit is, 30 to 45 minutes is a rough estimate). Serves 10 people.

Cinnamon Rolls

Cinnamon Rolls
 

Dough:

1 T. Yeast

1 c. warm Milk

Dissolve yeast in milk. Add:

1/2 c. Sucanat, or 1/2 t. Stevia

1/2 c. Butter

1 t. Salt

2 Eggs, beaten

4 c. Flour

Add all ingredients, make soft dough, knead, let rise in greased bowl for about an hour. Roll dough out on counter into a 21x16” rectangle. Make filling.

 

Filling:

1/2 c. Sucanat

1 1/2 T. Cinnamon

1 stick Butter Soften

chopped Nuts and or Raisins, optional

Spread softened butter over dough and sprinkle sugar mixing on top. Then put nuts and raisins on if you want them. Roll dough up, starting from the 21” side. Cut with a knife or dental floss. Cut about 30. Place in a greased pan. Bake at 400° F. for about 8 to 10 minutes, or until lightly browned and not gooey. Make icing while rolls are baking.

 

Icing:

8 T. Butter (NOT melted)

1/4 c. Sugar, or Honey

8 oz. Cream Cheese

1/2 t. Vanilla

1/8 t. Salt

Beat together. When rolls come out of the oven coat with icing. Makes a nice and sweet breakfast and a good dessert.

We usually make these on Friday then reheat them the next morning for Shabbat breakfast. When we do this we only bake the rolls for 8 minutes on Friday then reheat them in the

morning at 400° F. for about 8 more minutes to heat them. If you make these a day ahead, DO NOT frost until reheated.

 

Brown Rice Pudding

Brown Rice Pudding

2 2/3 c. Brown Rice, cooked

6 Eggs

2/3 c. Honey or Maple Syrup

6 c. Milk

2 t. Vanilla

1 t. Cinnamon

1/2 t. Nutmeg

1/2 t. Cloves

Beat eggs with honey until smooth. Stir in other ingredients. Pour into greased 10x14” casserole dish. Set in a pan of water (1” deep) if desired. Bake at 350° F. for 45 to 60 minutes, or until knife is inserted into the middle and it comes out clean. Serve warm or cold. Serves 8 or so.

From: Whole Foods For The Whole Family     page 259.

Breakfast Sandwich

Breakfast Sandwich

2 slices Bread

1 Egg

1 slice of Cheese (your choice)

3 slices Turkey Bacon (opt.)

Salt and Pepper

Toast the bread and butter. Fry the egg (salt and pepper it as it cooks) and the turkey bacon. Place egg on bread lay your turkey bacon and then you pieces of cheese on then the egg. Makes 1 sandwich.

Blueberry Muffins

Blueberry Muffins

(We got this recipe off the Internet. My father liked them so much, along with the rest of us!)

3/4 c. Milk

1/4 c. Lemon Juice

2 c. Flour

1/2 c. Sugar

1 T. Baking Powder

1/2 t. Ground Cinnamon

1/2 t. Salt

1 Egg, lightly beaten

1/4 c. Oil

1 c. Fresh or Frozen Blueberries

In a small bowl, mix milk and lemon juice, set aside. In a large bowl combine all dry ingredients, set aside. Add egg and oil to milk mixture, mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20-22 minutes or until center of muffin springs back when lightly touched. Serves 12.

Blueberry Buckle

Blueberry Buckle

1/2 c. Butter

1/2 c. Honey

2 Eggs

2 c. Pastry Flour

2 t. Baking Soda

2/3 c. Buttermilk or Yogurt

4 c. Blueberries, fresh or frozen

Cream together butter, honey, and eggs. Add flour, baking soda, and buttermilk. Mix well. Spread in a greased 9x13" baking dish, cover with blueberries.

Topping:
1/2 c. Butter

1/4 c. Honey

2/3 c. Pastry Flour

1 t. Cinnamon

In a small bowl combine topping ingredients, until mixture resembles coarse crumbs. Spread over blueberries.

Bake at 350° F. for about 40 minutes. Cut into squares. Makes 12-16 servings.

From: Rodale's Basic Natural Foods Cookbook     page 640

Blue Ribbon Blueberry Muffins

Blue Ribbon Blueberry Muffins

2 c. Flour

1/2 c. Sucanat

1 T. Baking Powder

1 t. Salt

1 Egg, slightly beaten

3/4 c. Milk

1/3 c. Oil

1 c. fresh or thawed frozen Blueberries

Preheat oven to 400°F. Place muffin cups in tins and set aside. In a medium bowl mix flour, sugar, baking powder, and salt. In a small bowl, mix egg, milk, and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will still be lumpy. Gently spoon batter into the cups, filling each 3/4 full. Bake 20 to 22 minutes or until golden brown. Remove the muffins out of the tins immediately. Makes 12 muffins.

From Brunch Cookery    page 86

Tomatillo Salsa

(Also known as "Green Salsa")

1 pound fresh Tomatillos, or 1 (10 oz.) can of tomatillos, well drained

2 fresh Jalapeno Pepper, seeded and chopped (use canned if necessary)

1 c. fresh Cilantro leaves

1 Garlic clove, peeled and chopped

1 White Onion, peeled and chopped

Salt and Pepper to taste

If you are using fresh tomatillos, peel the paper-like skin away and boil for 10 minutes in salted water. Drain all but ½ c. of the liquid (cooking or canning liquid), and puree the tomatillos in a food processor with the reserved liquid and the remaining ingredients. Serve as a green salsa with tortilla chips. Makes 1 ½ cups.

Spicy Cheese Drops

2 c. Flour

1/8 t. ground Red Pepper

1/2 t. Salt

1 c. Butter, softened

2 c. (8 oz. chunk) shredded Sharp Cheddar Cheese

1 c. finely chopped Pecans

Combine dry ingredients; set aside. Preheat oven to 350° F. In medium bowl cream butter and cheese. Stir in dry ingredients, and nuts. Roll teaspoon of dough into balls. Place on a ungreased cookie sheets. Bake 15 to 18 minutes, or until golden.