December 02, 2007
Bread Pudding
Bread Pudding
submitted by Robin
Prepare the night before serving
1 Package white bread or sourdough, a few days old, cut up into chunks (about 16 slices)
13-16 ounces sharp cheddar cheese, grated
Mix together
1 tsp. salt
5 eggs
3 cups milk
1 stick butter, melted
Layer together bread and cheese in a large glass casserole. Pour egg mix over. Sprinkle with paprika.
Bake at 375 for 15 minutes, then at 350 for 45 minutes. If desired, add melted butter to the top of the casserole before baking.
Posted by robin at 01:35 PM | Comments (0)
December 08, 2006
Sourdough Cheddar Bread Pudding
Sourdough Cheddar Bread Pudding
1/2 cup butter
10 slices sourdough bread
6 ounces sharp Cheddar cheese, grated
2 cups milk
3 egg yolks
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper (optional)
2 dashes Worcestershire sauce
3 egg whites
salt and pepper to taste
In a large saucepan over medium heat, melt butter; add diced slices of bread, stirring until coated. Add grated Cheddar cheese; stir well. Set aside.
In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, Worcestershire sauce and cayenne pepper; beat well. Pour over the bread cubes.
In another bowl beat egg whites until stiff, but not dry; fold into bread mixture, toss until mixed. Spoon into a lightly greased 9-inch square baking dish. Cover and chill overnight.
Bake, uncovered, at 325 degrees F for 30 minutes, or until the center is set.
Serves 6
Posted by robin at 05:05 PM | Comments (0)
December 12, 2004
Chili Cheese Rice
Chili Cheese Rice Recipe Submitted by Ginney
1 cup long grain white rice (uncooked)
1 can whole or chopped Ortega chilies
Monterey jack cheese (sliced or grated)
2 cans Campbell's beef consommé' soup
Spread 1/3 cup rice in a mixing bowl, (Pyrex or any other bowl that is oven proof) next a layer of chilies and then a layer of cheese. (If using whole chilies, open up and then layer, then a layer of sliced cheese). Repeat two more times (three layers total).
Pour the soup on top and then bake at 400 degrees for approximately 1 to 1 1/2 hours. Lightly cover bowl with foil and remove about 20 minutes before rice is done.
To increase:
1 1/2 cups rice = 3 cans soup
2 cups rice = 4 cans soup
Posted by at 08:41 PM | Comments (0)
December 11, 2004
Freezer Bread and Butter Pickles
Freezer Bread and Butter Pickles Submitted by AKathy
7 cups cucumbers, unpeeled and sliced thin
1 cup onion, chopped (purple ones look nice)
1/4 cup canning salt
*Place cucumbers and onion in large bowl and add salt. Mix well and let stand for 1 hour. Rinse well with water and drain well.
Mix:
2 cups sugar
1 cup whie vinegar
1 tsp. celery seeds
1 tsp. mustard seeds
*Pour over cucumbers and onion. Let sit overnight on counter. In the morning, put into containers and cover. Freeze. To serve, thaw in frig for several hours. Store leftovers in frig. (we really like these and they are so easy. It amazes me but they stay crisp after being frozen.) ENJOY!
Posted by at 08:44 PM | Comments (0)
December 10, 2004
Homemade Baked Beans
Homemade Baked Beans Submitted by Sheila
Fry 1/2 pound bacon cut into 1inch pieces until done but not crisp.
in same grease, saute 1 med. coarsely chopped onion until transparent.
drain both well.
In a large covered casserole dish, put 1 can drained white beans ( I like limas) 1 large can Bush brand flavored baked beans, 1 can kidney beans.
Stir in 2T each brown sugar and ketchup. Add bacon and onion.
bake at 350 for 20 minutes, remove cover and continue baking for 20 minutes more.
This is always a big hit and can be doubled or tripled for parties and potlucks!
Posted by at 08:46 PM | Comments (0)
Vegetable Grill
Vegetable Grill Submitted by AKathy
3 slices bacon, cooked, drained and crumbled
2 large potatoes
2 medium carrots, shredded
1/4 cup green onions
salt and pepper to taste
1/4 cup butter
4 ounces swiss cheese
*Peel and thinly slice potatoes. Arrange on two pieces of heavy duty foil that has been sprayed with non-stick cooking spray. Add carrots and green onions. Season with salt and pepper. Dot with butter. Fold foil loosely around vegetables and crimp edges to seal. Grill about 45 minutes, turning several times. Open packages and sprinkle with bacon and swiss cheese. Return to grill and cook till cheese melts.
Posted by at 08:45 PM | Comments (0)