photo from Country Home magazineHere are some of my new or revisted keepers from the recipe box from 2008. I put links at the bottom of the of favorites I have already posted.
I love an overnight egg dish I can pop in the oven in the morning when company is staying. I tried the Greek variation of this casserole and found it yummy!
Cheddar-Bacon Wake-Up Casserole4 oz. dry french bread, cut into 3/4-inch cubes (4 cups)
1 1/2 cups shredded cheddar cheese
4 slices bacon, crisp-cooked, drained, and crumbled, or 1 cup diced cooked ham
2 cups milk
4 eggs, lightly beaten
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
1/2 tsp. mustard
1/4 tsp. ground black pepper
1/8 tsp. onion powder In a large bowl toss together the bread cubes, cheddar cheese, and cooked bacon or ham. Divide among six 10-ounce individual casseroles or place all of the mixture in one 2-quart rectangular baking dish. In a medium bowl whisk together milk, eggs, parsley, mustard, pepper, and onion powder. Pour over the bread mixture in the casseroles or dish. Cover and refrigerate at least 8 hours or up to 24 hours. Bake, uncovered, in a 350° oven for 25 to 30 minutes for individual baking casseroles (about 40 minutes for 2-quart dish) or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. Makes 6 servings. Per serving: 374 cal., 26 g fat (12 g sat. fat), 194 mg chol., 595 mg sodium, 15 g carbo., 1 g fiber, 20 g pro.
Greek Variation: Omit bacon or ham and substitute 6 ounces feta cheese and 1/4 cup shredded Parmesan cheese for the cheddar cheese. Stir 1 cup drained and chopped canned or marinated artichoke hearts, 1/4 cup chopped green onions, and 2 tablespoons chopped kalamata olives (optional) into the bread mixture before putting into casseroles or baking dish. Continue as above.
Mushroom-Sweet Pepper Variation: Cook 2 cups sliced fresh mushrooms and 1/4 cup chopped onion in 1 tablespoon hot olive oil over medium heat for 5 minutes or until onion is tender, stirring occasionally. Stir mushroom mixture and 1/4 cup chopped roasted red sweet pepper into bread mixture before putting into casseroles or baking dish. Continue as above.
Sausage and Provolone Variation: Substitute 1 1/2 cups shredded Provolone or Italian cheese blend for the cheddar and 1 1/2 cups chopped fully cooked turkey Italian sausage links for the bacon. Substitute basil for the parsley.
countryhome.com
Summertime QuencherThis is a refreshing summer sangria-like drink that looks very pretty in the pitcher! It looks a bit lighter in color than this picture illustrates. Feel free to vary the fruit depending on what is in season.1 lemon1 orange
1 750-ml bottle white zinfandel wine ( 3 1/4 cups), chilled
2 cups carbonated water or lemon-lime carbonated beverage, chilled
1 unpeeled kiwifruit, sliced
1/4 cup fresh blackberries, raspberries, huckleberries, or other berries
8 dark sweet cherries, pitted
8 fresh strawberries
Cut lemon and orange in half crosswise. Cut one lemon half and one orange half into 1/4 inch-thick- slices. Squeeze juice from remaining halves. Place juice in a 2-quart pitcher. Stir in wine, carbonated beverage, lemon and orange slices, and remaining fruit. Serve over ice. Makes about eight 5-oz. servings. This can be made using juice instead of wine.
photo from A Taste of HomeFestive Crab CupsA woman at our church brings these whenever we have a "finger food potluck". Many think they are a dessert at first, but then discover the rich flavors.1/3 cup cream cheese
1/4 cup canned crabmeat, drained, flaked, and cartilage removed
2 tablespoons chopped green onions
1 package (2.1 oz) frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce
In a small bowl combine the cream cheese, crab and onions until well blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of the crab mixture into each shell. Top each with 1 teaspoon cranberry sauce. Bake at 375 for 12-15 minutes or until heated through. Yield: 15 appetizers.
Taste of Home, Dec. Jan. 2005
other favorites already posted:
Scarlett Autumn Salad and JBelle's Pacific Northwest Cranberry Chutney
here.Williamsburg Orange Cake
here.
Each day this week people have asked, " What is next?" We have had deep snow, wind, cold temperatures, sunshine, more snow, rain, warmer temperatures, roofs covered with snow, roofs bare of snow, slush, ice, unsanded roads, sanded roads, students covered with snow, students wet from playing King of the Mountain, school starting two hours late, schools in the area closed, a few little leaks in the classrooms, and plenty of temptation to throw snowballs!
