1 lb sausage, browned and drained
2 slices bread, cut into small pieces
1 c shredded cheddar cheese
6 eggs
2 c milk
1 tsp salt
1 tsp dry mustard
Preheat oven to 350. Layer bread, sausage, and cheese in 9 X 13 pan. Beat eggs. Add mustard, salt, and milk. Pour over bread, sausage and cheese. Bake 35-45 minutes.
From Marjorie Starliper
Sunday, March 15, 2020
Friday, February 21, 2020
Red Coconut Curry Noodles
4 c chicken or vegetable broth
16 oz. fettuccine noodles, broken in half
1 can coconut milk (light or regular)
1/4 c sweet Thai chili sauce
1 Tbs ginger
1 Tbs red curry paste
3 cloves garlic, minced
1 tsp kosher salt
Chopped/sliced veggies: carrots, broccoli, bell pepper, zucchini, whatever
Chopped cilantro (optional)
Chopped peanuts (optional)
Pour two cups of broth into the bottom of a pressure cooker. Layer the noodles on top in alternating criss-cross pattern. Pour remaining broth on top.
Whisk together coconut milk, Thai chili sauce, ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Do not stir.
Secure lid, seal valve, and set to cook on high for 5 minutes. Quick release the pressure, then stir noodles up so they'll stop clumping together. Add the vegetables, close the pressure cooker and let sit for 7 minutes (or more) to let the vegetables steam. Toss until combined. Serve with fresh cilantro and chopped peanuts.
From Mel's Kitchen Cafe
16 oz. fettuccine noodles, broken in half
1 can coconut milk (light or regular)
1/4 c sweet Thai chili sauce
1 Tbs ginger
1 Tbs red curry paste
3 cloves garlic, minced
1 tsp kosher salt
Chopped/sliced veggies: carrots, broccoli, bell pepper, zucchini, whatever
Chopped cilantro (optional)
Chopped peanuts (optional)
Pour two cups of broth into the bottom of a pressure cooker. Layer the noodles on top in alternating criss-cross pattern. Pour remaining broth on top.
Whisk together coconut milk, Thai chili sauce, ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Do not stir.
Secure lid, seal valve, and set to cook on high for 5 minutes. Quick release the pressure, then stir noodles up so they'll stop clumping together. Add the vegetables, close the pressure cooker and let sit for 7 minutes (or more) to let the vegetables steam. Toss until combined. Serve with fresh cilantro and chopped peanuts.
From Mel's Kitchen Cafe
Sunday, January 12, 2020
Dutch Babies
1/2 c butter
5 eggs
1 1/2 c milk
1 1/4 c flour
Put butter into a Dutch oven. Melt butter by preheating oven to 425 degrees.
Meanwhile, beat eggs with a whisk in a mixing bowl. Add milk and flour, blend with eggs.
When the butter in the oven has melted, pour the egg mixture into it. (Do not mix, just pour right on to the butter.)
Bake for 20 minutes at 425. The Dutch babies will be fat and fluffy when you pull them out of the oven. Sprinkle with powdered sugar and/or syrup.
From Rachael Aveytua
5 eggs
1 1/2 c milk
1 1/4 c flour
Put butter into a Dutch oven. Melt butter by preheating oven to 425 degrees.
Meanwhile, beat eggs with a whisk in a mixing bowl. Add milk and flour, blend with eggs.
When the butter in the oven has melted, pour the egg mixture into it. (Do not mix, just pour right on to the butter.)
Bake for 20 minutes at 425. The Dutch babies will be fat and fluffy when you pull them out of the oven. Sprinkle with powdered sugar and/or syrup.
From Rachael Aveytua
Saturday, January 4, 2020
Chocolate Fondue
10 oz. Ghiradelli milk chocolate chips (maybe use a few semisweet ones, too)
1/3 c milk
1/3 c heavy cream
1 tsp vanilla extract
Dipping options: banana slices, rice krispie squares, marshmallows, Nilla wafers, Oreo cookies, etc.
In a saucepan, combine the chocolate, milk, and cream and heat on low, stirring often, until the chocolate is completely melted and smooth. Don't let it boil-- keep it on low heat.
Once melted, stir in the vanilla extract.
From Mel's Kitchen Cafe
1/3 c milk
1/3 c heavy cream
1 tsp vanilla extract
Dipping options: banana slices, rice krispie squares, marshmallows, Nilla wafers, Oreo cookies, etc.
In a saucepan, combine the chocolate, milk, and cream and heat on low, stirring often, until the chocolate is completely melted and smooth. Don't let it boil-- keep it on low heat.
Once melted, stir in the vanilla extract.
From Mel's Kitchen Cafe
Cheese Fondue
16 oz. Gruyere cheese, shredded
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika
Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.
In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below.
Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...
From Mel's Kitchen Cafe
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika
Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.
In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below.
Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...
From Mel's Kitchen Cafe
Monday, December 23, 2019
Chili Cheese Souffle Squares
8 Tbs butter
1/2 c flour
1 tsp baking powder
dash of salt
10 eggs
7 oz. green chiles
2 c cottage cheese
1 lb monterey jack cheese, shredded (can use pepperjack cheese, too, or a combination thereof)
Slice butter into large chunks and place in a 9 x 13 pan. Place in oven and preheat to 400 degrees. (Keep an eye on this so it doesn't burn!)
Whisk together flour, baking powder, and salt in a large mixing bowl. Add 1-2 eggs and whisk until there are no lumps. Add remaining eggs and whisk until smooth. Stir in chiles, cottage cheese and jack cheese and stir until just combined.
Remove pan from oven and tilt so the butter coats all over, then carefully pour butter into egg mixture and stir to combine. Pour mixture back into warm pan.
When oven is preheated place pan in oven and cook for 15 minutes. Reduce heat to 350 and cook an additional 30-35 minutes, or until top is golden and slightly browned. Let cool (and set) for 10 minutes before slicing into squares and serving.
From Our Best Bites
1/2 c flour
1 tsp baking powder
dash of salt
10 eggs
7 oz. green chiles
2 c cottage cheese
1 lb monterey jack cheese, shredded (can use pepperjack cheese, too, or a combination thereof)
Slice butter into large chunks and place in a 9 x 13 pan. Place in oven and preheat to 400 degrees. (Keep an eye on this so it doesn't burn!)
Whisk together flour, baking powder, and salt in a large mixing bowl. Add 1-2 eggs and whisk until there are no lumps. Add remaining eggs and whisk until smooth. Stir in chiles, cottage cheese and jack cheese and stir until just combined.
Remove pan from oven and tilt so the butter coats all over, then carefully pour butter into egg mixture and stir to combine. Pour mixture back into warm pan.
When oven is preheated place pan in oven and cook for 15 minutes. Reduce heat to 350 and cook an additional 30-35 minutes, or until top is golden and slightly browned. Let cool (and set) for 10 minutes before slicing into squares and serving.
From Our Best Bites
Monday, December 9, 2019
Leftover Turkey Soup
1 Tbs butter
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey
In a 6-quart saucepan, heat the butter and oil over medium heat until hot. Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. (For brown & wild rice, about 30 minutes.)
Whisk together (or blend) the half & half with the flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper as needed.
From Mel's Kitchen Cafe
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey
In a 6-quart saucepan, heat the butter and oil over medium heat until hot. Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. (For brown & wild rice, about 30 minutes.)
Whisk together (or blend) the half & half with the flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper as needed.
From Mel's Kitchen Cafe
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