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crustless quiche

Tuesday, January 23rd, 2007

1 1/2 cups of milk
3 eggs
1/2 cup of Bisquick
1 cup of shredded cheese (I use more, any kind is good)
1 small onion quartered
2 tablespoons of butter
salt and pepper to taste
garlic powder (optional)

Add your favorite meats and veggies – I usually add frozen spinach or broccoli or ham or bacon. Dump all ingredients into a bowl and stir. The original recipe said to dump everything in a blender until it is mixed well (less than 30 seconds) but I have never done the recipe in a blender.

However you decide to mix up your ingredients, pour it into a greased pie pan or similar. Can also put in a partially baked pie shell. Bake uncovered at 350° F for 40 to 45 minutes or until something inserted in the middle (I use a sharp knife) comes out clean.

To freeze, cut in slices after it cools and put it in the freezer in containers.
variations:

Cajun Crustless Quiche : add Cajun spices and crab or crawfish
Mexican Crustless Quiche : add Mexican spices and small pieces of pre-cooked chorizo

 

Recipe courtesy of Frozen Assets Yahoo Group.

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bran muffins

Tuesday, January 23rd, 2007

1 (15 ounce) box of raisin bran cereal
1 cup oil (I use canola)
3 cups sugar (I use 2)
4 beaten eggs
1 quart buttermilk
5 cups flour
2 teaspoons salt
5 teaspoons baking soda
2-3 teaspoons cinnamon

Combine all ingredients in a large bowl with a lid (I use the largest rubbermaid bowl I own.) I also add an extra handful of raisins.
Let set 2-3 hours in refrigerator before using.
Bake in greased muffin tins 20 minutes or so (watch them!) at 400°F.
Batter “keeps” in the refrigerator 5 weeks.
Makes 5 dozen muffins.

Recipe courtesy of Matt’s mom, Margie, who got the recipe from her mom, Bettie Fine, who got it from Mrs. Brandenberger, Hillcrest, Delaware.

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night before breakfast casserole

Tuesday, January 23rd, 2007

1/2 stick margarine, melted
1 loaf French bread (or any other bread of choice)
1 pound cooked sausage, ham or chicken, crumbled or diced
2 cups shredded cheese (1 white and 1 yellow, any combination)
5 eggs, well-beaten
2 cups half & half cream
1 teaspoon dried mustard

Night before: In 9×13” Pyrex baking dish, melt margarine in oven. Tear or cut bread (or bread blends, wheat/French/white) into cubes and coat in melted margarine, leaving in bottom of pan. Sprinkle with cooked meat, then cheese. Mix egg, half & half, and mustard, and pour over cheese. Pat with fingers until mixture in pan is completely wet. Cover and refrigerate overnight. Next day: Uncover and bake at 350°F for 45-50 minutes.

Serves: 9

Recipe courtesy of Logwood B&B.

Notes: I never use margarine, I use butter. I always use some sort of french bread for this one, and I believe I’ve always used sausage of some sort. I have altered the amount of cheese I’ve used as well as what kinds. Instead of dried mustard I have used dijon mustard out of the refrigerator. I usually increase the recipe by an egg or two and use less liquid. I use milk, not half & half.

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buttermilk biscuits

Saturday, December 30th, 2006

2 cups self-rising flour
1/3 cup Crisco
3/4 c. buttermilk

Mix Crisco into flour with fork, then hands. Add buttermilk. Stir with fork until almost blended, adding a little more flour or buttermilk if needed. Turn out onto floured surface, knead a couple of times to finish blending. Bake at 425 or 450° F till brown. Makes about 12 biscuits.

Recipe courtesy of Miss Gail.

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