Breakfast
Central Pennsylvania Famous Baked Oatmeal
1 C Oil
4 Eggs
1 1/2 C Sugar
3 C Oats
1 C Raisins
4 tsp Baking Powder
2 tsp Salt
4 C Milk
2 tsp Vanilla
1 tsp Cinnamon
Walnuts and Apples Optional
Mix Oil, Eggs and Sugar ~ Add Vanilla and Raisins
Add Remaining Ingredients
Bake at 350 Degreed for 30 to 45 Minutes |
Soups and Appetizers
Tomato Basil Soup
2 ~ 10 1/2 Oz Cream of Tomato Soup
1 ~ 15 Oz Can Crushed or Diced Tomatoes
4 tsp Dried Basil Leaves ~ Suit to taste
1 tsp Garlic Powder
1 ~ 101/2 Oz Can Heavy Whipping Cream
Pepper
Heat Thoroughly turn back to low and add Whipping Cream. Do not allow to boil as it will curdle.
Garnish top of Soup with Melba Toast Rounds covered generously with Mayo ~ Shredded Lettuce ~ Chopped Bacon. Place immediately onto soup and serve. |
A Bit of Everything
Yogurt Parfaits
1 32 Oz Container Vanilla Yogurt
1 12 Oz Package Frozen Mixed Berries
1 12 Oz Package Vanilla Almond Crunch Granolla
Line a colander with 1 Coffe Filter and place into a medium bowl. spoon yogart into colander and refrigerate overnight. Discard liquid in bowl. In Medium Bowl combine yogurt and berries. Spoon into individual serving dishes and layer with granola. Makes 4 to 6 Servings |
French Toast Strata
4 Oz Cinnamon Swirl Bread ~ Cut into 3/4 inch cubes
1/3 C Golden Raisins
1 3 Oz Package Cream Cheese ~ Cut into 1/4 inch cubes
3 Eggs
11/2 C Milk
1/2 C Maple Syrup
1 tsp Vanilla
2 Tbsp Sugar
2 tsp Cinnamon
Walnuts and Apples Optional
Spray 11x7 inch baking dish with non-stick cooking spray. Place bread cubes in an even layer in prepared dish ~ sprinkle raisins chopped nuts and cream chees evenly over bread. Beat Eggs ~ Add Milk 1/2 C Maple Syrup and Vanilla and mix well. Pour egg mixture evenly over bread mixture ~ Cover ~ Refrigerate at least 4 hours or overnight. Pre-heat Oven to 350 degrees. Combine Sugar and Cinnamon ~ Sprinlke evenly over Strata. Bake uncovered 40 to 45 Minutes or until puffed and golden brown. Cut into squares and serve with additional maple syrup if desired. Makes about 8 Servings |
Turkey Gumbo
1 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1 pound smoked sausage, cut into 1/2-inch slices
3 bay leaves
6 cups turkey stock
3 1/2 cups coarsely chopped leftover turkey
1 tablespoon file powder
1 cup uncooked white rice
2 cups water
2 tablespoons chopped fresh parsley
1/2 cup chopped green onions
Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 10 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours. About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.
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Strawberry Pineapple Banana Smoothie
1/2 cup fresh pineapple chunks
1 cup strawberries halved or sliced
1 banana, peeled and sliced into 1/2-inch pieces
2 cups milk
1 1/2 tablespoon honey
4 fresh mint leaves
4 ice cubes
Fresh strawberries for garnish
Place all the ingredients except the garnish in a blender and puree until smooth.
Pour into tall glasses and garnish with a strawberry cut 3/4 the way thru and perched on the lip of the glass.
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Steak and Egg Casserole
2 Pound Sirloin cut into 1 inch cubes
1 tsp Salt
1 tsp Pepper
3 Tbsp Vegetable Oil
2 Cloves Garli ~ Minced
1 Onion ~ Chopped
1 Red Bell Pepper ~ Chopped
1 14 Oz Package English Muffins ~ Torn into 1 inch pieces
1 8 Oz Package Shredded Montery Jack and Colby Blend
1 8 Oz Package Shredded Sharp Cheddar Cheese
1 1/2 tsp Italian Seasoning
12 Large Eggs
2 C Half and Half
1/2 Cup Whole Milk
Garnish with Oregano
In Large Bowl combine Steak, Salt, Pepper tossing gently to coat. In Large Skillet heat oil over med to high heat. Add Steak ~ Cook 5 Minute ~ Stir Frequently. Add Garlic ~ Onion ~ Bell Pepper ~ Cook 4 Minutes
In 3 Quart Baking Dish place muffins evenly over bottom. Top with Steak Mixture ~ Sprinkle evenly with Cheeses and Italian Seasoning.
In Large Bowl beat Eggs ~ Half and Half ~ Milk until smooth ~ Pour over casserole. Cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator and let stand for 30 minutes
Bake Casserole for 1 hour and 15 minutes or until eggs are set in the center. Cover with foil if necessary to avoid excess browning. Let Stand for 10 minutes before serving ~ Garnish with Fresh Oregano. |
Herbed Potato Soup
1 1/8 cups vegetable oil
1 1/4 cups all-purpose flour
1 1/2 cups chopped onion
1 cup chopped celery
2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk
Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.
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Hot Mulled Cider
2 qts. apple cider
1/2 c. orange juice
1/4 c. lemon juice
2 tbsp. sugar
2 tsp. whole cloves
3 cinnamon sticks
1 tsp. nutmeg
2 oranges, sliced
2 lemons, sliced
Optional: 1 c. Captain Morgan's Spiced Rum (or more!)
Mix all ingredients and bring just to a boil. Simmer about 10 minutes. Strain and serve. May be garnished with fresh orange or lemon slice, or a cinnamon stick in each mug.
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