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
3 C self-rising flour (look at the grocery for this it is not regular flour, try Gold Medal)
3 T Sugar
1 Bottle of beer
Version #2:
1/2 C Butter
3 C Self-rising flour
2 T Sugar
1 can Beer (12 oz)
Instructions
Version #1: Knead on floured board for 10 minutes and let rise 2 hours and then bake until done.
Version #2: Melt butter and pour into a loaf pan to coat bottom. In a large bowl, mix flour, sugar and beer. Spoon into pan. Pour remaining butter over top. Bake at 325 for 1.5 hours.
Notes
I would LOVE to copy Mike Christies’s version from the Mill in Crown King!
A pancake-like treat made from the meat juice of a holiday roast. A family tradition and special holiday treat that many generations of the McHugh’s have been known to literally fight over, and quite possibly the cause of heart conditions in the genepool too. Be careful with instructions! This one takes time and practice to perfect.
Scale
Ingredients
Drippings from a holiday roast such as a standing rib roast. Hopefully, it was cooked in a pan that has an edge approx 2″ or more in height.
3/4 C flour (less if gluten free flour and it should be a flour that rises well)
1/2 tbs salt
2 Eggs
1 C Milk
Instructions
Remove roast to cool. Scrape out garlic or roast drippings that are not liquid form. Keeping liquid drippings in pan, re-heat in oven at 425.
Beat thoroughly all other ingredients starting with flour and salt, then eggs, then milk slowly to moisten.
Pour into hot pan with drippings, and carefully swish and swirl (technical jargon for Perrin chefs) around pan so it will rise up the edges. *Imagine when you crack an egg into a hot pan and how the whites of the egg spreads and cooks..you want that to happen here as much as possible.
Bake in oven at 400 (lower temp) for 20-30 minutes or until crispy and golden. Serve immediately.
Notes
If you are the type of person who takes a piece of bread and wipes your plate clean with it after a steak, you will LOVE this.
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!
