December 2009 Archives
Colorful Ham Strata
2 medium onions, quartered and sliced
3/4 cup each julienned green and sweet red pepper
1 tsp olive or vegetable oil
1 loaf (1-lb) french bread, cut into 1/2 inch cubes
1-1/2 cups diced fully cooked ham (3/4 lb)
1 cup (4 ozs) shredded Monterey jack cheese
6 eggs
2 cups milk
1 tsp salt
1/2 tsp pepper
In a large skillet, saute onions and peppers in oil. Place half of the bread cubes in a greased 13 x 9 x 2 inch baking dish. Sprinkle with half of the onion mixture, ham and cheese. Repeat layers. In a bowl, beat the eggs, milk, salt and pepper. Pour over bread mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 deg for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Maple Breakfast Rolls
1/4 cup butter or margarine, melted
1 cup packed brown sugar
1/2 cup chopped walnuts
1/3 cup maple syrup
1 pkg (8 ozs) cream cheese, softened
1/2 cup confectioner's sugar
4 tubes (6 ozs each) refrigerated buttermilk biscuits
In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13 x 9 x 2 inch baking dish; set aside. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth.
On a lightly floured surface, roll out each biscuit into a 4 inch circle. Spread 1 Tbs of cream cheese mixture down the center of each biscuit. Bring dough from opposite sides over filling just until edges meet; pinch to seal. Place seam side down over nut mixture. Bake at 350 deg for 25-30 minutes or until golden brown. Immediately9 invert onto a serving plate. Serve warm. Yield: 8-10 servings.
Fruited Cranberry Gelatin
1 pkg (6 ozs) orange gelatin
1 can (16 ozs) whole berry cranberry sauce
1 can (8 ozs) crushed pineapple, undrained
1 can (12 ozs) ginger ale
In a saucepan, over medium heat, cook the gelatin powder and cranberry sauce until gelatin is dissolved. Remove from the heat; stir in the pineapple and ginger ale until combined. Pour into a 1-1/2qt serving bowl. Chill until se, stirring after 1-1/2 hours. Yield: 6 servings.
2 medium onions, quartered and sliced
3/4 cup each julienned green and sweet red pepper
1 tsp olive or vegetable oil
1 loaf (1-lb) french bread, cut into 1/2 inch cubes
1-1/2 cups diced fully cooked ham (3/4 lb)
1 cup (4 ozs) shredded Monterey jack cheese
6 eggs
2 cups milk
1 tsp salt
1/2 tsp pepper
In a large skillet, saute onions and peppers in oil. Place half of the bread cubes in a greased 13 x 9 x 2 inch baking dish. Sprinkle with half of the onion mixture, ham and cheese. Repeat layers. In a bowl, beat the eggs, milk, salt and pepper. Pour over bread mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 deg for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Maple Breakfast Rolls
1/4 cup butter or margarine, melted
1 cup packed brown sugar
1/2 cup chopped walnuts
1/3 cup maple syrup
1 pkg (8 ozs) cream cheese, softened
1/2 cup confectioner's sugar
4 tubes (6 ozs each) refrigerated buttermilk biscuits
In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13 x 9 x 2 inch baking dish; set aside. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth.
On a lightly floured surface, roll out each biscuit into a 4 inch circle. Spread 1 Tbs of cream cheese mixture down the center of each biscuit. Bring dough from opposite sides over filling just until edges meet; pinch to seal. Place seam side down over nut mixture. Bake at 350 deg for 25-30 minutes or until golden brown. Immediately9 invert onto a serving plate. Serve warm. Yield: 8-10 servings.
Fruited Cranberry Gelatin
1 pkg (6 ozs) orange gelatin
1 can (16 ozs) whole berry cranberry sauce
1 can (8 ozs) crushed pineapple, undrained
1 can (12 ozs) ginger ale
In a saucepan, over medium heat, cook the gelatin powder and cranberry sauce until gelatin is dissolved. Remove from the heat; stir in the pineapple and ginger ale until combined. Pour into a 1-1/2qt serving bowl. Chill until se, stirring after 1-1/2 hours. Yield: 6 servings.
