Friday, December 24, 2010

Christmas Morning Life Saver

16 slices of bread - crust removed
Cooked back bacon or ham
Sharp Cheddar Cheese
6 eggs
1/2 tsp - Salt
1/2 tsp - Pepper
1 tsp - Dry Mustard
1/4 Cup - Onion
1/4 Cup - Green Pepper
2 tsp - Worcestershire
3 Cups - 2% Milk
Tabasco Sauce
1/4 lb - Butter
Cornflakes or Special K

In a buttered 9" x 13" baking dish put 8 slices of bread.  Add pieces to cover the bottom of the dish entirely.  Cover bread with back Bacon or ham slices.  Lay slices of cheddar cheese on top and then cover with slices of bread (like making a sandwich)

In a bowl beat the eggs, salt and pepper.  To egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco.  Pour over sandwich.  Cover and let stand in the fridge overnight.

Cooking Instructions:
In the morning, preheat oven to 350

Melt 1/4 lb butter and pour over top.  Cover with crushed cornflakes or special K.

Bake 1 hour and let stand for 10 minutes before serving

This Freezes well in separate portions of in the pan.

French Onion Soup

1 tbsp - Butter
2 tsp - Flour
1 Can - Consomme
1 Can - Water
Salt & Pepper to taste
1 1/2 Cups - Croutons

Finley slice onion, in a skillet melt the butter.  Cook the onions until slightly brown.  Sprinkle with flout and cook on low heat until golden  - DO NOT BURN

Add the Consomme and water
Bring to a boil stirring constantly with a wooden spoon.  Turn the heat down and simmer gently for 20 minutes

Place in the bowls and add the croutons and the amount of Parmesan cheese

Please in oven on broil until the top is a golden brown.

Tuesday, October 5, 2010

Pork Chops & Mushrooms

Hi again,
I have been in Blog world and I found this Recipe at Stary Stitches.  So I thought that I would share, I love crockpot recipes and this one will be great I am sure.  Stray Stitches acutally has AMAZING pictures of this on her Blog.

Pork Chops and Mushrooms


4 boneless pork chops, ½-inch thick
½ medium onion, chopped
4-oz can sliced mushrooms, drained
1 envelope dry onion soup mix
1 Tablespoon Worcestershire Sauce
3 Tablespoon red wine
10 ¾-oz can golden cream of mushroom soup


1. Place pork chops in greased slow cooker. Top with onions and mushrooms.
2. Combine soup mix, Worcestershire sauce, wine and mushroom soup. Pour over mushrooms.
3. Cover. Cook on low 6-8 hours.

Personal Notes – From STRAY STITCHES

1. Reheats well

2. Original recipe called for 2 medium onions, sliced but the first time I made it with that much onion, the onion was all we could taste

Saturday, October 2, 2010

Schwarties Hash Browns

1000g - frozen hash browns
500ml - sour cream (not light)
2 cans - mushroom soup
1 can - mushrooms (drained optional)
1/2 c - melted butter
2 c - grated cheddar cheesegrated onion and salt to taste
parmesan cheese
Thaw hash browns slightly for easier mixing.Mix first 6 ingredients in a 9x13 pan.  Sprinkle parmesan cheese on top

Back at 350 for 1 to 1.5 hours

Wednesday, September 29, 2010

Jumbo Meatballs

1 pkg – Stove top stuffing Mix for Chicken
½ C – Hot Water
1 – Egg
¼ C – Rancher Dressing
1 lb – lean ground beef
1 C – double cheddar shreds
1/3 C – Ketchup

Oven to 375 F combine stuffing mix, water, egg and dressing until moistened.  Add meat and cheese; mix well shape into 8 2-inch meatballs

On greased baking sheet, spread with ketchup

30 min. or until cooked through

Tuesday, September 28, 2010

Mozzarella Chicken & Rice Skillet

1 TBSP – Vegetable Oil
4 – small boneless skinless chicken breast
1 Can – Condensed cream of chicken soup
1 – Soup can of Milk or water
2 C – fresh or frozen & thawed broccoli florets
1 ½ C – Instant rice, uncooked
¾ C – Mozzarella shreds

Oil in large nonstick skillet on medium-high heat.  Add chicken; cook 5 min. on each side or until cooked through.  Remove chicken from skillet; cover to keep warm.

Soup and milk to skillet; mix well.  Bring to a boil.  Stir in broccoli and rice; top with chicken.  Cover reduce heat to low.

5 min,; sprinkle with cheese.  Remove from heat.  Let stand, cover , 5 min. or until cheese is melted

Sunday, September 26, 2010

Home Baked Macaroni & Cheese

1 pkg – Kraft Deluxe original cheddar pasta & sauce
½ C – Mozza Cheddar shred – divided
½ C – light sour cream
¼ tsp – cayenne pepper
6 – Ritz Crackers crushed – ¼ c
1 Tbsp – non-hydrogenated margarine, melted
2 C – frozen peas – cooked

Ove to 375 F.  Preheat Dinner as directed on package.  Stir in ¼ C of the shredded cheese, the sour cream and pepper.

Into greased 1 ½ L casserole dish; sprinkle with remaining ¼ C shredded cheese and the combined cracker crumbs and margarine

20 min. let stand 5 min. before serving.  Serve with peas

I made this dish for my Son's First Birthday - it was a HIT!!!