Christmas Breakfast Casserole

Submitted by Rebecca Thompson

(Make ahead!)

1 lb. Jimmy Dean Original recipe sausage
8 large eggs
1 24 oz. loaf of good, dense white bread, cubed
2/3 cup half and half
1 ½ cups milk
Maple Syrup
2 tsp. Mulling Spice
¼ tsp. Cinnamon
½ tsp good vanilla extract
2 Tbsp. brown sugar
1 8 oz. package cream cheese
Butter for baking pan

Place package of cream cheese in freezer for about 15 minutes, or while you prepare the rest of the ingredients for the casserole (makes it easier to cut). Brush sides and bottom of 11x13” baking pan generously with butter. Slice bread into cubes and set aside. Brown sausage and drain well; set aside. In a med. bowl, beat egg until well blended. Add cinnamon, milk, half and half, brown sugar, vanilla and 1 tsp of the mulling spice. Whisk together and then add about 3 Tbsp. of maple syrup. Whisk again. Place half of the bread cubes into your prepared pan followed by half of the sausage. Remove the cream cheese from the freezer and cube it into ½ inch cubes. Dot the bread and sausage in the pan with cream cheese, then add another layer of the rest of the bread, sausage and cream cheese. Give a final whisk to your wet ingredients and pour it over the entire pan, making sure you get the edges well. Press the bread cubes into the pan so that you can see there is custard in each bit of bread. Cover with plastic and set in refrigerator for 2 – 24 hours. When ready to bake, remove from refrigerator and allow to sit at room temperature for at least 30 minutes. Remove plastic wrap and bake in a *350 preheated oven for 30-35 minutes, or until golden brown. Remove from oven and let stand for 10 minutes before serving. For serving, heat 2 C. maple syrup, stir in remaining 1 tsp. of Mulling Spice and enjoy!

Chicken Divane

Submitted by Jacque Balmforth

6 Chicken Breasts – Cooked and cut into bite-sized pieces
3 Bunches of Broccoli – Cut up and steamed
2 Cans Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Mayo
½ tsp. Curry Powder
2 tsp. Prepared Mustard
1 Cup or less Parmesan Cheese
Paprika

Drain Broccoli and arrange in a 9x13 pan. Spread 1/3 of the sauce on top of Broccoli. Place Chicken on top. Spread the rest of the sauce on top. Sprinkle with Parmesan Cheese, as desired, and Paprika. Bake at 350 for 45-60 minutes.

Options:
**2 pkgs. 10 oz. frozen Broccoli – cooked according to directions instead of fresh Broccoli.
**My mom has removed the Mayo from this recipe and swears it tastes better. I made mine that night with the Mayo.
**Because my family likes things a little more “saucy”, I 1½ the sauce.
**For smaller casseroles you could easily ½ this recipe and place in a smaller pan.

Enjoy!

Southwestern Cowboy Cobbler

Submitted by Dixie Sloan

Bake 400 degrees 20 min

2 T oil
1 medium onion, chopped
¼ c chopped green pepper
¼ c chopped red pepper
Heat oil and sauté onions and peppers ‘til cooked.

Stir in:
1 t chili powder
1 t ground cumin
1 t oregano
1 t salt
½ t pepper

Add
2 c cubed, cooked chicken
2 10-oz cans mild enchilada sauce
1 15-oz can Mexican stewed tomatoes
1 15-oz can black beans, drained and rinsed
Simmer while making cornbread topping.

Topping:
Combine:
1/3 c flour
1/3 c cornmeal
2 T sugar
1/3 t salt
1 ¼ t. baking powder

1/3 c sour milk (use lemon juice)
1 egg
½ c shredded cheese
½ c chopped cilantro, divided
Add 1 t lemon juice to milk. Let sit to sour. Whisk egg into milk. Add to dry mixture. Stir In cheese and half of cilantro. Pour the simmering bean mixture into a 9” x 9” casserole dish and drop cornbread mixture by the spoonful onto bubbling sauce, dumpling style. Bake 20 minutes, 400 degrees and sprinkle with remaining cilantro to serve.

NOTE:To make this less “hot” substitute chicken broth for 1 can of enchilada sauce and omit chili powder. One small packet of corn bread mix can be substituted for the homemade cornbread mixture. (You may have to increase the milk to 2/3 c.)

Lasagna

Submitted by Barbara Stott

1 lb. hamburger
3/4 cup water
1 tsp. salt
1 - 32 oz. jar spaghetti sauce
12 oz. Cheddar cheese, grated
1 - 8 oz. pkg. lasagna noodles
1 cup Ricotta cheese
12 oz. mozzarella cheese

Brown meat, drain. Add water, sauce and salt. Bring to boil. In 2 quart baking dish layer sauce, uncooked lasagna, Ricotta cheese, mozzarella and cheddar cheese. Repeat ending with sauce. Top with cheese. Cover tightly with foil and bake 375 degrees F. for 1 hour. Let stand 10 minutes before cutting.

Enchilada Casserole

Submitted by Loralei Holt

Corn Tortillas
5 tbsp. margarine
5 tbsp. flour
2 tbsp. chili powder
1 qt. tomato juice
1/2 tsp vinegar
1 tsp. salt
1 lb. seasoned ground beef
1 bunch green onions
cheese
1 pint sour cream

Add margarine, flour and chili powder together and cook until mixed. Add tomato juice, cook and thicken. Add vinegar, salt and sugar. Cook the seasoned ground beef with salt and pepper. Layer the casserole in this order: 1/3 of the sauce, seasoned ground beef, pieces of corn tortilla, half of green onions, sour cream (I put it in a zip-lock bag and cut a hole in a corner to squeeze it out), and some cheese. Repeat layers and top with sauce and cheese. Heat in over until hot.

Chicken Divan over Rice

Submitted by Becky Curtis

5 boneless chicken breasts, cooked, cooled and cubed
3 cups broccoli florets, thawed
1 -10 1/2 oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1 cup sharp cheddar cheese, shredded
Optional: Top with bread crumbs or crushed croutons

Boil chicken breasts, cool and cut into cubes.

In bowl mix soup, mayonnaise, curry and lemon juice.

Put thawed broccoli in boiling water for about 1 minute. Drain.

In a 9x13 inch glass baking dish, spray with nonstick cooking spray. Place florets in bottom of pan, layer with chicken cubes, then pour soup mixture over chicken, layer top with cheese. Add crumbs if desired. Bake at 350 degrees F for 20-30 minutes until heated through and starts to bubble.

Great alone or over rice.

Creamed Chicken/Turkey for Crepes or Enchiladas

Submitted by Bernice Earl

2 Tlbs. butter or margarine
1/2 tsp. salt
1/4 cup chopped green pepper (optional)
1/4 cup cashew nuts (raw w/out salt)
1 onion, thinly sliced
2 cups cut up chicken or turkey1 can cream of chicken soup
1 cup carrots (sliced)
1/2 cup milk

In butter, saute green pepper and onion until tender. Stir in soup, milk, salt; add nuts, meat, and carrots and heat thoroughly. Fill crepes or tortilla shells. Roll. After arranging in pan, cover with another can of cream of chicken soup partially diluted with milk (gravy like). Sprinkle generously with cheese. Bake at 375 degree oven for 20 minutes.

This is a real favorite with my family.

Microwave Carmels

Submitted by Marie Burke

1 cup butter
1 cup granulated sugar
1 cup light Karo syrup
1 can (14 oz.) sweetened condensed milk
1 cup brown sugar

Melt butter in a large bowl in the microwave. Add other ingredients. Microwave on high for 5 minutes. Stir. Microwave on high for 5 more minutes. Stir. Microwave on high for 3 minutes, stir. Test in cold water for a firm, soft ball. If not done, put back in the microwave for 1 minute intervals until it reaches a firm soft ball stage. Pour into a buttered 9 x 13 - inch pan. Cool - Cut - Eat!!

White Yeast Bread

Submitted by Bernice Earl

This is a page from my Betty Crocker cook book. This is the closest recipe I've found to be "like" what I learned to do about 100 years ago - we didn't use a recipe. I know to alter according to the feel of the dough.

So easy--so good! Warm mixing bowl with hot water in cold weather.

2 loaves
2 pkg. active dry yeast
1/2 cup warm water (not hot--110 to 116 degrees)
1 3/4 cups lukewarm milk**, water or potato water
7 to 7 1/4 cups sifted Gold Medal Flour
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soft shortening

4 loaves
2 pkg. active dry yeast
1 cup warm water (not hot--110 to 116 degrees)
3 1/2 cups lukewarm milk**, water or potato water
14 to 14 1/2 cups sifted Gold Medal Flour
6 tbsp. sugar
2 tbsp. salt
1/4 cup soft shortening

In a mixing bowl, dissolve yeast in warm water. Add milk, half the flour, sugar, salt and shortening. Beat with spoon until smooth and batter falls from spoon in "sheets." Using your hand, mix in enough of the remaining flour until dough cleans the bowl. Turn out onto lightly floured board. Cover and let rest, 10 to 15 minutes. Knead until smooth and blistered, about 10 minutes. Place in greased bowl, turning once to bring greased side up. Cover with a cloth. Let rise in warm place (85 degrees) u until double in bulk, about 1 hour. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

Punch down, cover and let rise again until almost double, about 30 minutes. Divide into two parts. Round up and let rest 10 to 15 minutes. Shape into loaves. Place in greased loaf pans, 9x5x3 inch pans, sealed-edge down. Grease top of loaf. Cover with cloth; let rise until sides reach top of pan and center is well rounded, 50 to 60 minutes. Test loaf by touching gently at corner. If a slight indentation remains, loaves are ready for baking. Be careful that loaves do not rise to much.

Heat oven to 425 degrees. Place loaves in center of oven not touching each other or sides of oven. (Heat must circulate freely for even baking.) Bake 25 to 30 minutes or until deep golden brown. To test the loaf, tap the crust. Loaf should sound hollow when done. If it doesn't bake, a few minutes longer. Immediately remove bread from pans. Place on wire cooling racks or across top edges of the bread pan. Do not place in direct draft.

*A few drops on wrist will feel quite warm

**Scaled then cooled

Herb - Parmesan Bread

Submitted by Nolene Reynolds

2 cups warm water
2 tbsp. sugar
2 tbsp. soft butter
1 1/2 tbsp. dried Oregano leaves
2 pkg. active dry yeast
2 tsp. salt
1/2 cup + 1 tbps. grated Parmesan cheese
4 1/2 cups sifted flour

Sprinkle yeast over water in a large bowl. Let stand....then stir to dissolve yeast.
Add sugar, salt, butter, 1/2 cup cheese, oregano, 3 cups flour. Beat at low speed until blended. At medium speed until smooth (2 minutes).
With a wood spoon, gradually beat in the rest of flour.
Cover bowl with plastic wrap. Let rise 45 minutes - til light and bubbly.
Lightly grease large loaf pan or 1 1/2 - 2 quart casserole.
Preheat oven to 375 degrees.
Stir down batter. Beat vigorously 1/2 minute. Turn into pan. Sprinkle with remaining Parmesan cheese.
Bake 55 minutes (less time if in glass pan).
Turn out on rack to cool or serve warm.

This is a Reynolds family summer barbecue favorite and always served with strawberry jam!

Asiata Chibatta

Starter:
1 1/2 cups flour
1/2 cups wheat or rye flour
1 1/4 cups water
1/4 tsp. yeast

Mix the above ingredients well, cover and let stand overnight.

Mix starter with:
1/2 cup water
1 1/2 tsp. salt
1/2 tsp. yeast
pizza flavoring (optional)
2 or more cups flour
1 cup grated or diced Asiago or Parmesan cheese

Mix well, adding a bit more water or flour until dough is firm but slightly sticky.

Let rise - covered - until puffy. Shape dough into 2 or loaves and place on a parchment covered stone or baking sheet. Let rise until puffy.

Bake at 350-400 degrees until golden brown (20-25 minutes).

Mom's Butterflake Rolls

Submitted by Debbie Loock
(my mom learned to make these rolls at a Relief Society meeting in the 1960's)

2 eggs, slightly beaten
1/3 cup granulated sugar
1/2 cup warm water
5-6 cups flour
1 cup boiling water
butter, margarine or soft spread margarine
1 can evaporated milk
1 tsp. salt
2 pkgs. dry yeast (I use quick rise yeast)

Put the eggs in a large bowl or mixer (I use my Kitchen Aide). Beat slightly. Add the evaporated milk, sugar and salt - mix well. Dissolve the yeast in the 1/2 cup warm water. Pour the 1 cup boiling water into the egg/milk mixture (with mixer running). Add the yeast when it is dissolved. Add the flour - mix in the first five cups - the dough should be quite sticky, but if needed add up to six cups of the flour. Mix well. Pour the dough onto a well floured, flat surface. Roll with a flour covered rolling pin until the dough is a large rectangle about 1/4 or 1/2 inch thick. Spread with butter or margarine then fold the dough in half, pressing out all the air bubbles. Spread a second time with butter and fold again. Cut the dough into 1 inch strips and then into 1 or 1 1/2 inch squares. Place in well greased muffin tins with the cut edges (not the folded edges) facing upwards. Cover with a towel and let rise. (1 1/2 hours with quick rise yeast or 3 hours with regular yeast). Bake at 375-400 degrees until golden brown.

Dinner Rolls

Submitted by Diane Plaizier

5 cups scalded milk
1/2 lb. butter
3 tbsp. dry yeast
2 tsp. salt
1 1/3 cups granulated sugar
2 tsp. vanilla
4 eggs
Flour - about 5 lbs.

Directions:

Add the butter to the milk (after it has been scalded) and allow to melt. Add the dry yeast, sugar and salt. Stir to blend. Add flour (enough to make spongy dough).

Beat eggs in separate bowl. Add eggs and vanilla to flour/yeast mixture. Add more flour to make a soft dough - mix thoroughly.

Roll into desired roll shapes. Let rise until doubled.

Heat over to 375 degrees and bake for 12 minutes or until light golden brown.

Brush with butter. Remove from pans and cool.

Peach Rasberry Jam

Submitted by Shari Gibbons
(made and brought by Shari Gibbons, Loralei Holt's recipe)

8 cups mashed peaches
2 cups frozen raspberries
9-10 cups sugar
1/2 cup lemon juice

Mix these four ingredients together. Boil slowly for fifteen minutes, stirring with a wooden spoon. Remove from heat and add two large packages (6 oz. size) Raspberry Jello. Stir and mix well. Pour in bottles while hot and seal. Steam in canner for 15 minutes.