Tag: entrees

Egg Bake 3 cups milk 2 T parsley three-fourths tsp. dry mustard one-fourth tsp. salt 6 eggs, beaten 10 slices white or whole wheat bread, crusts removed and cubed 2 cups American cheese, cubed or shredded 2 cups meat of your choice; chopped ham, pork sausage fried and crumbled or bacon fried and crumbled (Note […]

Mediterranean Pasta with Roasted Tomatoes 24 plum tomatoes, halved lengthwise 1/2 cup olive oil 2 cloves garlic, minced 1 Tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp coarse ground pepper 8 oz pasta 1 pound chicken, roasted and chopped Place tomatoes cut side up in foil lined pan. Mix […]

Baked Eggs, by Margaret Feyh Ingredients: For Sauce: 4 slices bacon, cooked slightly crispy and drained 1/2 pound dried beef, chopped into 1/2" or smaller pieces (you can substitute chopped ham or browned sausage, crumbled) 1/4 cup butter 1/2 cup flour 4 cups milk For egg base: 16 eggs 1/2 cup butter 1 can evaporated […]

TARRAGON CHICKEN 4 skinless boneless chicken breast halves 2 T olive oil Salt & Pepper to taste 3/4 teaspoon dried tarragon 1 T Dijon mustard 1/2 cup cream Season chicken breasts with salt and pepper. Brown on both sides over medium high heat. Turn heat down to medium, cover, and continue cooking an additional 15 […]

WILD RICE and MUSHROOM CASSEROLE 1 c. wild rice (washed, uncooked) 8 oz. fresh mushrooms, washed and sliced 1/2 cup butter or margarine 3 T grated onion 1/2 c. slivered water chestnuts Combine above ingredients in skillet and brown until onions and mushrooms are tender. Add to 3 cups chicken broth in a “sprayed” casserole. […]

Ham Recipe 1 bone-in ham (any size) 1 cup brown sugar 1 cup beer – any kind 1 cup lemon juice 1 cup honey Chopped onions and garlic if desired Mix together all the ingredients and pour over ham which has been placed in a cooking bag, like you would a turkey. Close and cook […]