White sauce: 1 pint milk, 4 tb butter, 4 tb flour, mixed and set aside
Pepperidge Farm dressing?
3 hard boiled eggs, chopped
4 tb sherry
Minced onions to taste
Slivered almonds
1/3 c pimento
1/2 lb grated sharp cheddar cheese
Instructions
Mix everything together except the cheese. Put in casserole and top with 1/2 the cheese. Mix Pepperidge Farms dressing with melted butter and spread over the top. Top with rest of cheese. Bake 350 for half hour.
16 slices of sandwich bread – crust removed and cubes
6 eggs
1 pint of milk
1 tsp salt
1/2 c margarine or oleo, melted
1 or 2 cans of packaged or frozen crabmeat
1/2 pound of Old English cheese grated medium fine
Instructions
Divide into 3 piles – bread, cheese, and meat
Grease a 2 qt casserole. Make layers of bread, cheese and meat on repeat.
Beat eggs and milk and salt, pour over the casserole. It may look like too much but it is not. Pour melted butter over, refrigerate overnight. Bake at 400 for 45-60 but put on a cookie sheet with hot water in case of spill over. Put foil over it if it looks done too soon. Serves 8-10
Sort of a sweet version of cordon bleu in a casserole.
Scale
Ingredients
4 chicken tenderloin pieces, thawed and pounded slightly
4 narrow slices of white cheese such as gruyere, white cheddar, gouda
1 small yellow banana pepper or sweet peppers, and half an onion optional.
2 cloves garlic
Pancetta or proscuitto, or salami, 4-8 slices depending on what might cover the breast
4 Fresh basil leaves or pesto
Parmesan sprinkles
2 shots brandy
1 tbls brown sugar or molasses
2 shots chicken broth or caldo de pollo and water
1 can garbanzo beans, drained twice and leave out weird clear peels
Instructions
In small pan, fry garlic and pepper until softened. Set aside.
Using same pan, heat broth with brandy and brown sugar until bubbly.
With chicken, lay flat and add basil leaf, prosciutto, cheese and pepper mixture, then roll up with toothpicks.
Place chicken rolls in small baking dish such as a meatloaf dish with garbanzo beans and top with sauce and parmesan. Pour sauce over. The sauce should cover about half way up the rolls. When the chicken cooks, the juices will release and cook the remaining beans.
Cover with foil.
Bake 1/2 hour.
Notes
Its ok if the sauce is runny. Its better that way since the garbanzo beans have a dry taste to them.
A creamy and mild enchilada dish that is melty and gooey.
Scale
Ingredients
2 cans of cream of chicken
2 cans Ortega Green chiles, diced
1 Pkg flour 9″ Tortillas (from Carolina’s if you are smart) http://www.carolinasmex.com/
1/2 pt. of sour cream
Velveeta Cheese
Oil
Instructions
Slowly bring soup (no milk) and chilis to a boil.
Very lightly and quickly fry tortillas in oil, flipping sides. Don’t brown or crisp!
Remove sauce from heat and add sour cream.
Wrap slice of velveeta and dab of sour cream up enchilada style and place fold down in baking dish. Repeat until casserole is packed. Top with remaining sauce and cheese.
Broil until browned and warm.
Notes
Very good as a leftover!
You’ll need more sauce than you think.
Velveeta: After folding and wrapping in the ends, I add Velveeta to the next wrap. My Velveeta slices are 1″ x 2″.
Ok to add pre-cooked chicken (such as canned chicken) or shrimp.
I used Andie Rymills’ Cowboy Candy in it too (sweet pickled jalepenos).
A Thanksgiving side dish that looks as bad as it sounds, but tastes amazing! Think bread pudding. We double the recipe most times.
Scale
Ingredients
1/4 Water or Juice
1 C Stewed Tomatoes
1 C Dark Brown Sugar
1/2 C Melted Butter
Salt and Pepper
4–5 Slices of Bread
Instructions
Mix all ingredients except bread (butter last), and blend. Do not allow to cool.
Cut bread into cubes and place in 8×8 baking dish.
Pour mixture over, completely covering bread and bake.
Notes
Depending on the bread, I may/may not drain the tomatoes (i.e.Gluten free bread is more dense). On a double order, I use 1/4 OJ and 1/4 Coke. Favorite brand of tomatoes is the carmelized onion S & G brand diced tomatoes. Walmart generic is also good. This is a wonderful recipe to get the kids started on contributing to holiday meals. Can be cooked and reheated. We like ours crispier, but watch carefully not to overcook or you will have a bad combo of burnt bread and sugar!
