Tahoe Brunch Casserole
Serves 8
This recipe should be prepared 24 hrs in advance.

3 Tablespoons butter, softened
12 slices white bread, crusts removed
1/2 cup (1 stick) butter or margarine
1/2 pound fresh mushrooms, trimmed, sliced
2 cups thinly sliced yellow onions
salt, pepper
1.5 pounds mild Italian sausage
1 pound Cheddar cheese, grated
5 large eggs
2.5 cups milk
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
2 Tablespoons finely chopped fresh parsley

1. Butter the bread with the 3 tablespoons softened butter
and set aside. In 10-inch skillet, melt the 1/2 cup butter;
brown the mushrooms and onions over medium heat for 5 to 8
minutes or until tender. Season to taste with salt and
pepper. Set aside.

2. Cook the sausage, drain well and crumble into bite-sized pieces.
Grease an 11x7 inch baking dish; add and layer half of the bread, mushroom mixture, sausage, and cheese. Repeat the layers, ending with the cheese.

3. Mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper in a medium-sized mixing bowl. Pour over the sausage and cheese casserole. Cover the casserole and refrigerate overnight.

4. Heat oven to 350 degrees. When ready to bake, sprinkle the parsley evenly over the top of the casserole; bake uncovered for 1 hour or until bubbly. Serve immediately.

Slow-Cooker Stuffing/Dressing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs.

Spray slow-cooker with non-stick spray and transfer mixture to slow cooker.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.

BREAD AND SAUSAGE STUFFING (Marilyn)

2 pounds white bread
2 pounds pork sausage
6 stalks celery; chopped
2 onions; chopped
1 cup butter
2 teaspoons dried sage
1 teaspoon dried thyme
salt and pepper to taste
2 cloves garlic; minced
1/2 cup chopped fresh parsley
4 eggs
6 cups chicken stock

Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased 9X13X2-inch baking dish and bake at 350� for 30 to 45 minutes until puffed and golden but not too dry.

Horsey Carrotts
1 bag of baby carrots or 12 carrots, pared/sliced
1 cup mayonnaise
2 Tbs grated horseradish, more or less to taste
1/4 - 1/3 cup grated onion
1 tsp salt
1/2 tsp pepper
1 cup fresh, buttered bread crumbs

Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Saute breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner.

I haven't made this recipe from allrecipes.com, but my cousin has been talking about it for a few weeks, saying he finally found what he was looking for. For you, I'd just suggest buying wings where the wings are already separated. It'll cost a bit more a pound, but it's easier and less chance for ick. (LOL, LindaC, by the way!)

Baked Buffalo Wings

Submitted By: Leesah
Photo By: The Meal Planner
Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 2 Hours
Servings: 20

"These easy to make hot wings are crispy without being fried. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! "
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt 20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank
's RedHot�)

Directions:
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Larry's Caldwell Cafe Hot Wings
Recipe courtesy Young Chef’s Cookbook 2000

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 to 50 chicken wings, third joint removed

Sauce, recipe follows

Nonstick cooking spray

Combine flour, salt, pepper and red pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree F oven for 35 minutes.When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.

Sauce:

1 bottle Franks Chicken Wing Sauce (use less for mild wings)
1/2 cup cider vinegar
1/2 cup brown sugar
1 stick butter
1/2 cup hot pepper sauce, optional (for an extra kick)

Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. This amount of sauce is enough for 40 to 50 chicken wings.

Yield: 10 appetizer servings
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

1 pound fresh mushrooms ( meduim size)
1/4 c. butter
3 green onions
1/2 c finely grated fresh bread crumbs
3 T crumbled Maytag Blue Cheese
1 T minced fresh parsley
1T lemon juice
1/2 t salt
Wipe mushrooms and remove stems. Chop stems and green onions ( tops too!) and saute in the butter until just getting soft. Add crumbs, cheese, parsley, lemon juice and salt. Place in mushroom caps in a shallow baking dish, sprinkle with paprika, Bake 8 minutes at 450, and watch them disappear.

Linda C

1 lb hamburger, crumbled, simmered in water until no longer pink, drained and rinsed (to reduce fat content)
3 boxes (quarts) of Rachel Ray's Chicken Broth (from Walmart) or your favorite brand
handful of instant minced onion
garlic powder, instant minced, or any other form
1/3 c. raw converted rice
14-16 oz bag of coleslaw mix
salt, pepper and lemon juice to taste (optional)

In a big pot, simmer hamburger, rinse and drain in collander.
Rinse out pot and add chicken broth, bring to a boil
Stir in rice, hamburger, coleslaw mix, salt & pepper
Simmer until rice and cabbage are tender 30-45 min.
Add a dash of lemon juice to a bowlful, if desired.

I keep this in the fridge, ladle out by the bowl and reheat in the microwave loosely covered. Keeps for days in the fridge. Very low in calories and carbs but filling enough.

Ritzy Chicken Casserole

CDKitchen http://www.cdkitchen.com
Serves/Makes: 6

2 sleeves Ritz crackers
1 can cream of chicken soup, or cream of mushroom
1 carton sour cream, (8 ounces)
1 cup chicken broth
6 boneless chicken breasts, cooked
4 ounces margarine, melted

Directions:
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture.

Drizzle the remaining melted margarine over the crackers.

Bake at 300 degrees for 30 to 45 minutes.

Beef Stroganoff (Affordable, Easy)

1 large sweet onion, diced
1 garlic clove, diced, if desired
1 pkg mushrooms, sliced
1 lb ground beef
2 T olive oil, or veg oil
1 c sour cream
1 ½ Tbs flour
1 Tbs hot sauce of your choice (I use Louisiana hot sauce)
Salt and freshly ground pepper
1 can Consommé (if you don’t have this, use beef broth)

In fry pan, sauté onions in oil/grease until tender. Add mushrooms and sauté also until tender. Add ground beef and cook until no longer pink. Pour in can of consommé. Simmer on low heat until it comes to a boil.
Combine sour cream with flour, and stir into meat mixture. Add salt, pepper, and hot sauce. Simmer on low heat until thickened.
Serve over rice, pasta, potatoes or French fries.

Bag tortilla chips, crushed
1 head iceberg lettuce, chopped into bite size pieces
1 can chili beans with sauce
1 8oz bottle green goddess dressing(or make your own)
3 roma tomatos, diced
1 4oz can green chilies
1 cup grated cheddar cheese

Mix and serve.

* 1 can(s) (15- to 15 1/2-ounce) white cannelloni beans, or any white bean..rinsed, drained

* 1/2 cup(s) thinly sliced red onion*, halved

* 1 can(s) (6-ounce) tuna in olive oil, drain; reserve oil...buy a really good tuna

* 1 cup(s) diced plum tomatoes

* 1/2 cup(s) pitted olives

* 2 tablespoon(s) chopped Italian parsley

* 1 tablespoon(s) lemon juice

* 1/2 teaspoon(s) grated lemon zest

* 1/4 teaspoon(s) salt

* 1/4 teaspoon(s) freshly ground black pepper

* 2 cup(s) torn arugula leaves or mixed spring greens

Serve with a good crusty bread or crackers

What was your mom's best piece of kitchen advice -- or did she have a favorite recipe you'd like to share?

This recipe was very popular in the 70s and my mom made it often. It was one of our favorites.

Crazy Crust Pizza

Ingredients:
•1-1/2 lbs. ground beef
•1 onion, chopped
•1-1/2 cups flour
•1/2 tsp. baking powder
•1/2 tsp. salt
•1 tsp. dried Italian seasoning blend
•1/8 tsp. white pepper
•2/3 cup milk
•2 eggs, beaten
•4 oz. can sliced mushrooms, drained
•2 cups shredded mozzarella cheese
•2 cups pizza sauce

Preparation:
Preheat oven to 425 degrees. Cook ground beef and onion in a heavy saucepan over medium heat until beef is browned and onion is tender, stirring to break up meat. Drain well and set aside. Lightly grease pizza pan* and dust with flour. In medium bowl combine flour, baking powder, salt, seasoning blend and pepper and mix well. Add milk and eggs and stir just until smooth. Pour batter into prepared pan, tilting pan as necessary so batter covers bottom of pan. Sprinkle cooked ground beef, onions, and drained mushrooms over batter.

Bake for 20-25 minutes until pizza is golden brown. Remove pizza from oven, drizzle with pizza sauce and sprinkle with shredded cheese. Return to oven for 12-18 minutes until crust is deep golden brown and cheese is melted.

*Mom always used a smaller jelly roll pan.

Things You'll Need:

•14 ounce can of spaghetti sauce
•4 tablespoons of parsley
•12 jumbo shells
•1 cup ricotta cheese
•1/4 cup shredded mozzarella cheese
•1/3 cup chopped green onion
•1/4 cup grated Parmesan cheese
•2 egg whites, lightly beaten

Step 1
First preheat oven to 350°F. Then in a small saucepan combine the spaghetti sauce and 2 tablespoons of parsley. Spread 1/2 of the sauce over the bottom shallow baking pan instead of greasing the dish. Save the rest of the sauce for later.

Step 2
Next cook your pasta according to the directions on the package which should be tender. Don't add salt to the water and drain.

Step 3
In a medium sized bowl, Now mix the mozzarella, ricotta, green onion, egg whites, remaining parsley. Spoon about 2 tablespoons of filling into each shell.

Step 4
Finally place shells in prepared dish. Cover dish with foil and bake for 25 minutes. While the shells are baking heat the sauce over medium heat until it's properly heated through. Spoon sauce of the cooked shells and sprinkle with Parmesan cheese.

Tonight, I defrosted a package that somehow didn't make it to my parents house! It was delicious and I thank you once again for that recipe, Ginger. It was good with a pork roast and mixed with noodles and a bit different from French Dip. But I could definitely see it as a Pork French Dip!

GINGER'S CROCKPOT FRENCH DIP SANDWICHES

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed

8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~

Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

Posted by: DanaIN (My Page) on Fri, Apr 16, 04 at 9:23
These are thick because they puff when cooked but they are very, very light pancakes.

Buttermilk Pancakes

1 cup flour
1 1/4 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon baking soda .
pinch of salt
1 egg; beaten
1 tablespoon vegetable oil
1 cup buttermilk

Sift flour, baking powder, sugar, baking soda and salt together. Combine remaining ingredients and whisk into dry ingredients until mixture is smooth. Pour by large spoonfuls onto non-stick griddle that has been pre-heated to 350° and cook until top is bubbly. Carefully turn over and continue cooking until done. These are very light pancakes. Makes 5 (5 1/2-inch) pancakes.
Marilyn

Creamy Mushroom Sauce For Steak-Mustangs
========================================
2 tablespoons butter

½ onion, minced

1 clove garlic, finely minced

2-3 cups sliced fresh mushrooms

¾ teaspoon kosher or sea salt

Ground black pepper

1/8 teaspoon ground nutmeg (optional)

3 tablespoons whiskey

1 tablespoon balsamic

½ cup heavy cream

1 tablespoon finely minced fresh herb of your choice (chives, parsley, tarragon, basil)
. Heat butter in sauce pan over medium heat. When butter starts bubbling,
add onions and sauté until onions are just, translucent, and just
slightly golden; about 3 minutes. add garlic and sauté for an
additional minute until the garlic is fragrant.

Turn heat to high and add mushrooms all at once. Immediately start
tossing so the onion garlic butter mixture is evenly distributed among
the mushrooms. Sauté mushrooms until they are browned and softened,
about 3- minutes. Season with salt, pepper, and nutmeg.

Pour in whiskey and balsamic and let mixture bubble a bit to burn off
some of the alcohol. Turn heat down just a bit and add in heavy cream.
Let bubble for another 30 seconds and then taste to adjust the salt.
Stir in the freshly minced herbs and pout over just grilled steak

Hash Brown Quiche

3c frozen hash browns (Southern Style)
1 small onion, diced
1/3 c butter, melted
1 cooked ham steak, diced
8oz swiss cheese, grated
8oz muenster cheese, grated
2-1/4c milk or cream
6 eggs
Salt to taste

Preheat oven to 425F. Mix together hash browns and onion
Press into 9x13 pan . Drizzle with melted butter. Bake 25-35 minutes until golden

Reduce oven temperature to 325F. Toss together ham and cheeses, place into hot crust. Mix milk, eggs and salt and pour into crust. Bake uncovered for 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

I've made one that Woodie has posted too but can't find it on this computer. It used Tator Tots for the crust. Very good as I'm sure this one is too. I love these casseroles for breakfast or dinner for a crowd. My group has been known to toss them in the oven after a night of too much fun for a late night/early morning food fix.

David

Here is the Pineapple Casserole aka Pineapple Bake form the Silver Palate

Pineapple Bake from The Silver Palate

8 thick slices day-old bread cut into 1" cubes
2 cups drained crushed unsweetened pineapple
½ cup (1 stick) unsalted butter
¾ cup brown sugar packed
4 eggs beaten

Preheat oven to 350°F. Grease a 1 ½ qt baking dish.
Combine the bread and pineapple and place in the prepared baking dish.
Mix the butter, sugar and eggs and pour over the bread mixture.
Bake until puffed and golden about 40 minutes. Serve immediately.