Marie’s Breakfast Casserole by Marie Bateman
6 eggs
2 cups milk
1 cup grated cheese
1 lb sausage (pre-cooked and drained)
1 tsp. Dry mustard
5-6 slices bread, broken up
Put broken bread in bottom of 9X13 pan, cover with sausage and cheese. Beat eggs, milk and mustard – Pour over rest. Let stand overnight in refrigerator. Bake 350 for 35-40 minutes (check doneness with knife).
Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts
Friday, January 15, 2010
Cream Sausage Pasta
Cream Sausage Pasta by Lisa Sheffield (KU Med.)
Combine and Brown:
1 1/2 TBS Butter
1 1/2 TBS Olive Oil
1 lg Garlic, minced
1/2 Onion, chopped
3/4 lb Breakfast Sausage
Then add:
1 c. Spinach, chopped
1 c. Heavy Cream
2 TB fresh basil, chopped
1/4 tsp Nutmeg
Salt and Pepper to taste, reduce heat to simmer. At end add 4 chopped Roma tomatoes and serve with 1 lb cooked pasta. Sprinkle with Parmesan cheese.
Combine and Brown:
1 1/2 TBS Butter
1 1/2 TBS Olive Oil
1 lg Garlic, minced
1/2 Onion, chopped
3/4 lb Breakfast Sausage
Then add:
1 c. Spinach, chopped
1 c. Heavy Cream
2 TB fresh basil, chopped
1/4 tsp Nutmeg
Salt and Pepper to taste, reduce heat to simmer. At end add 4 chopped Roma tomatoes and serve with 1 lb cooked pasta. Sprinkle with Parmesan cheese.
Wednesday, January 13, 2010
Cream Sausage Pasta
Cream Sausage Pasta Lisa Sheffield (KU Med.)
Combine and Brown: Then add:
1 1/2 TBS Butter /////////// 1 c. Spinach, chopped
1 1/2 TBS Olive Oil ////////// 1 c. Heavy Cream
1 lg Garlic, minced ////////// 2 TB fresh basil, chopped
1/2 Onion, chopped /////////// 1/4 tsp Nutmeg
3/4 lb Breakfast Sausage
Salt and Pepper to taste, reduce heat to simmer. At end add 4 chopped Roma tomatoes and serve with 1 lb cooked pasta. Sprinkle with Parmesan cheese.
Combine and Brown: Then add:
1 1/2 TBS Butter /////////// 1 c. Spinach, chopped
1 1/2 TBS Olive Oil ////////// 1 c. Heavy Cream
1 lg Garlic, minced ////////// 2 TB fresh basil, chopped
1/2 Onion, chopped /////////// 1/4 tsp Nutmeg
3/4 lb Breakfast Sausage
Salt and Pepper to taste, reduce heat to simmer. At end add 4 chopped Roma tomatoes and serve with 1 lb cooked pasta. Sprinkle with Parmesan cheese.
Corn-Sausage Chowder
Corn-Sausage Chowder Rachel Betteridge 2006
1 lb bulk pork sausage //// 1 tsp salt
1 cup coarsely chopped onion //// ½ tsp dried oregano or majoram
3 cups red potatoes, diced //// 1/8 tsp black pepper
2 cups water
1-15 oz can whole-kernal corn, drained
1-14 oz can cream-style corn, undrained
1-12 oz can evaporated milk
Cook pork sausage and onion until sausage is brown and onion is tender. Drain well. Stir in potatoes, water, spices. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Stir in remaining ingredients and cook and stir until heated through. Garlic toast makes the perfect partner.
(calories; 491; total fat: 27g; Saturated fat: 12g; Carbs: 43g; Fiber: 4g; Protein: 17g)
1 lb bulk pork sausage //// 1 tsp salt
1 cup coarsely chopped onion //// ½ tsp dried oregano or majoram
3 cups red potatoes, diced //// 1/8 tsp black pepper
2 cups water
1-15 oz can whole-kernal corn, drained
1-14 oz can cream-style corn, undrained
1-12 oz can evaporated milk
Cook pork sausage and onion until sausage is brown and onion is tender. Drain well. Stir in potatoes, water, spices. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Stir in remaining ingredients and cook and stir until heated through. Garlic toast makes the perfect partner.
(calories; 491; total fat: 27g; Saturated fat: 12g; Carbs: 43g; Fiber: 4g; Protein: 17g)
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