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December 5, 1999 Breakfast and Brunch Recipes part 3

KellyWA (11:11:19) : STRATA (Farm Breakfast)

** Must be prepared the night before -- makes 12+ servings

1 Lb Bacon (cut into 1/2 inch pieces)
1/2 Lb Cooked Ham (1/2 inch diced)
1 Sm Onion (chopped)
10 Slices White Bread (cubed)
2 Cups Cubed Potatoes.(I like the 'Ore-Ida' - O'Brien)
3 Cups Shredded Cheese.
10 Lg Eggs.
3 Cups Milk
1 Tbs Worchestershire Sauce
1 Tsp Dry Mustard
Salt and Pepper to taste.

In a skillet, cook bacon until crisp.

Add ham and onion, cook until onion is tender and
transparent.

In a non-stick 9 X 13 X 2 inch baking dish, layer 1/2 of
the bread cubes, potatoes and cheese.

Top with the bacon, onion and ham mixture.

Repeat with remaining potatoes and cheese.

In a large bowl, beat the eggs, milk, Worchestershire
sauce, mustard, salt and pepper.

Pour this mixture evenly over the ingredients in the baking
dish.

Cover and chill overnight in the refrigerator.

THE NEXT MORNING:

Remove dish from the refrigerator and bring to room
temperature 30 minutes before baking.

Meanwhile: Pre-heat oven to 325°

Bake uncovered at 325° for 1 hour or when a knife is
inserted near the center comes out clean.

KellyWA (11:10:28) : Overnight French Toast
Serves 6

1/4 cup butter, room temperature
12 3/4 inch thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
powder sugar

Spread butter over bottom of heavy large baking pan with 1 inch high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer. Transfer cooked toast to plate and sprinkle with powdered sugar. Serve immediately with favorite syrup.

KellyWA (11:08:41) : AUSTRIAN PILE - UP CASSEROLE

6 potatoes, boiled in skins
5 hard boiled eggs
1 ring (approximately 1 lb.) Polish
sausage, cooked and skinned
CREAM SAUCE:
1/2 pt. sour cream
1 c. milk
1/8 lb. margarine

Cook sauce in pan on low heat, stirring until well blended. Layer in oblong casserole as follows: 1 layer sliced potatoes. Top with slices of sausage and layer with eggs. Repeat layers and end with potatoes. Pour on cream sauce. Bake 60 to 75 minutes at 350 degrees. Serves 6 to 8.

KellyWA (11:07:34) : SUNDAY SAUSAGE CASSEROLE

4 med. sized Idaho potatoes, boiled in
jackets & peeled
1 sm. green pepper, chopped
2 med. size onions, chopped
1 lb. of lg. link sausage, sliced thin
Grated Cheddar cheese
1 lb. loose sausage made into sm.
patties the size of a walnut
4 hard boiled eggs
1 can cream of mushroom soup, well seasoned
Seasonings to taste

Alternate layers of sliced egg, potatoes, onions and green peppers, with sausage in a large greased casserole. Sprinkle grated cheese over mixture; pour cream of mushroom soup over and bake for 1 hour at 350 degrees. Note: To enhance pour 1/4 cup of sherry or dry vermouth on halfway through baking.

KellyWA (11:07:15) : SUNDAY SAUSAGE CASSEROLE

4 med. sized Idaho potatoes, boiled in
jackets & peeled
1 sm. green pepper, chopped
2 med. size onions, chopped
1 lb. of lg. link sausage, sliced thin
Grated Cheddar cheese
1 lb. loose sausage made into sm.
patties the size of a walnut
4 hard boiled eggs
1 can cream of mushroom soup, well
seasoned
Seasonings to taste

Alternate layers of sliced egg, potatoes, onions and green peppers, with sausage in a large greased casserole. Sprinkle grated cheese over mixture; pour cream of mushroom soup over and bake for 1 hour at 350 degrees. Note: To enhance pour 1/4 cup of sherry or dry vermouth on halfway through baking.

KellyWA (11:07:15) : BREAKFAST CASSEROLE

4 tbsp. oil
4 c. raw potatoes, coarsely shredded
6 eggs
2 c. milk
6 slices bread, cubed
1 c. grated cheese
1/2 tsp. salt
1 tsp. dry mustard
1 lb. sausage, smokies or bacon
1 can mushrooms, optional

Preheat oven to 425 degrees. Mix the oil and potatoes. Press in 9 x 13 Pyrex. Bake for 15 minutes. Meanwhile, brown sausage, smokies or bacon and drain and crumble. Cool. Beat eggs, add milk, salt and mustard. Add bread cubes and sausage and grated cheese (and mushrooms, if used). Put into the potato crust that has cooled. Place in refrigerator overnight. Bake for 45 minutes at 350 degrees.

KellyWA (11:06:56) : BREAKFAST CASSEROLE

4 tbsp. oil
4 c. raw potatoes, coarsely shredded
6 eggs
2 c. milk
6 slices bread, cubed
1 c. grated cheese
1/2 tsp. salt
1 tsp. dry mustard
1 lb. sausage, smokies or bacon
1 can mushrooms, optional

Preheat oven to 425 degrees. Mix the oil and potatoes. Press in 9 x 13 Pyrex. Bake for 15 minutes. Meanwhile, brown sausage, smokies or bacon and drain and crumble. Cool. Beat eggs, add milk, salt and mustard. Add bread cubes and sausage and grated cheese (and mushrooms, if used). Put into the potato crust that has cooled. Place in refrigerator overnight. Bake for 45 minutes at 350 degrees.

KellyWA (11:06:39) : COUNTRY BREAKFAST CASSEROLE

6 tbsp. butter
6 tbsp. flour
4 c. milk
2 tbsp. white wine
1/8 tsp. marjoram
Salt and pepper to taste
1/4 c. minced parsley
3 to 4 drops Worcestershire sauce
1 1/2 lb. link sausage
3 med. potatoes, cubed
1 doz. hard boiled eggs, quartered
1 lb. mushrooms, quartered and cooked
1/2 lb. sharp cheddar in 1/2 inch
cubes
1 c. dry bread crumbs
1/2 c. grated cheddar cheese

Preheat oven to 325 degrees. In pan, cook butter and flour until bubbly. Beat in milk and cook until thick. Stir in wine, marjoram, salt, pepper, parsley and Worcestershire. Remove from heat. Cut sausage into large pieces and brown. Distribute sausage, potatoes, eggs, mushrooms, and cheese cubes in 9 x 13 inch pan. Cover with sauce. Combine bread crumbs, with grated cheese and top casserole with this. Bake uncovered for 1 hour. Can be made the day before, cover and refrigerate.

KellyWA (11:06:21) : COUNTRY BREAKFAST

1 lb. or more frozen potatoes O'Brien
1/2 c. chopped onion
2 tbsp. chopped green bell pepper
1 lb. cooked sausage, cubed ham or
crumbled cooked bacon
8 eggs
Grated cheddar cheese
2 tbsp. butter
1/2c. milk

Remove potatoes from freezer. Saute onion and green pepper in butter. Add potatoes and meat. Cook and stir until potatoes are separated and well mixed. Place in 9"x13" buttered baking dish. (May be made the night before to this point, covered and refrigerated. Beat eggs lightly with milk and pour into the baking dish, stirring gently to moisten potatoes. Sprinkle cheese on top. Bake at 350 degrees for about 45 minutes or until done. Serves 8.

KellyWA (11:05:52) : COUNTRY BREAKFAST

1 lb. or more frozen potatoes O'Brien
1/2 c. chopped onion
2 tbsp. chopped green bell pepper
1 lb. cooked sausage, cubed ham or
crumbled cooked bacon
8 eggs
Grated cheddar cheese
2 tbsp. butter
1/2c. milk

Remove potatoes from freezer. Saute onion and green pepper in butter. Add potatoes and meat. Cook and stir until potatoes are separated and well mixed. Place in 9"x13" buttered baking dish. (May be made the night before to this point, covered and refrigerated. Beat eggs lightly with milk and pour into the baking dish, stirring gently to moisten potatoes. Sprinkle cheese on top. Bake at 350 degrees for about 45 minutes or until done. Serves 8.

KellyWA (11:05:26) : BREAKFAST CASSEROLE

2 lbs. sausage
9 to 12 eggs
1 1/2 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
1 lb. bag O'Brien potatoes
1 1/2 c. Cheddar cheese, grated

Brown sausage, crumble and drain. Cook potatoes in sausage skillet about 15 minutes. Mix eggs, milk and seasonings. Place potatoes in 9 x 13 inch pan. Cover with sausage; pour egg mixture over all and sprinkle cheese on top. Cover and refrigerate overnight. Bake at 350 degrees for 35 minutes or until firm. Let stand 10 minutes and serve.

KellyWA (11:04:51) : (I have not made this recipe myself)

EGG AND SAUSAGE PUFF

1 lb. sausage
1 lg. onion, chopped
12 slices white bread, cut in quarters
10 oz. sharp Cheddar cheese, grated
10 oz. hash brown potatoes
8 eggs, well beaten
4 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Cook sausage until browned. Drain all drippings except 2 tablespoons. Saute onion and hash brown
potatoes. In a greased 9x13 inch baking dish, layer the ingredients. Begin with 1/2 the bread,
followed by 1/2 sausage, 1/2 onions, 1/2 hash browns and 1/2 cheese; repeat layers. Beat together
the eggs, milk, salt, pepper and dry mustard; pour over the layers. Cover and refrigerate for at least
overnight before cooking. When ready to bake, remove baking dish from refrigerator one hour
before baking to bring to room temperature. Bake at 350 degrees for 50 plus minutes. Yields 12
servings.

KellyWA (11:01:22) : {Originally posted on TKL chat by Betsy at TKL 12/07/1997}

ENGLISH CRUMPETS
(Bakestone Recipes)
Categories: Breads, Breakfast
Yield: 4 servings

4 oz All-purpose flour
4 oz Bread flour
2 ts Salt
1/4 oz Fresh yeast
1 ts Sugar
1/2 pt Warm milk and water
1 tb Vegetable oil
1/2 ts Bicarbonate of soda
1/4 pt Warm water

Sift the flours and salt into a warm bowl. Cream the yeast with the sugar. Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic. Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes. -- To cook the crumpets, heat and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long. -- Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets. If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes.

KellyWA (10:57:49) : (I have not made this recipe myself)

BANANA PANCAKES
(can be made ahead)

Use all unbleached white flour for
lighter pancakes and 1 1/4 cups unbleached white and 3/4 cup whole wheat for heartier, earthier-tasting ones.

2 generous servings

2 cups flour (see above)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
2 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons vegetable oil or melted butter
1 or 2 ripe bananas
Maple syrup, honey, yogurt, or sour cream

Sift the flour with the baking soda and salt into a large
bowl.

In a medium bowl, whisk together the eggs, buttermilk,
vanilla, and vegetable oil.

Very gradually add the liquid to the dry ingredients,
mixing just until combined. Do not overmix or the
pancakes will be tough.

Peel and thinly slice the bananas. (If you'd rather garnish
the finished pancakes with bananas, wait to slice them.)

Heat a griddle or heavy skillet over medium heat, and
lightly grease it with vegetable oil. Preheat the oven to
250 degrees.

Drop heaping tablespoonfuls of batter into the hot pan.
When the tops of the pancakes begin to bubble, cover
them with banana slices. When the pancakes are lightly
browned on the bottom, flip them. As they cook through,
transfer them to a baking sheet and keep them warm in
the oven while you cook the rest of the batter.

Serve warm with maple syrup, honey, yogurt, or sour
cream.

DO AHEAD: The batter can be prepared entirely the night
before. Or stir together the dry ingredients and store at
room temperature. Whisk together the wet ingredients and
refrigerate, covered, overnight.

IN THE MORNING (ABOUT 15 minutes): Heat the griddle.
Stir together the batter, slice the bananas, and cook the
pancakes.

This recipe may be reproduced with the following credits:

Breakfast in Bed
90 Recipes for Creative Indulgences
Jesse Cool - HarperCollinsPublishers