Eggs, Cheese

If you’re looking for that perfect Sunday dish then this is it. Every flavor of this casserole stimulates your taste buds and causes an automatic reflex in your brain, telling you that you have just tasted a little piece of heaven.

Breakfast Casserole
Serves 10       9”x13” casserole, sprayed Refrigerate overnight.   Bake at 350˚ for 30-35 minutes
bacon		1 pound		Fry bacon until crisp and break into pieces.
chipped beef		(2) 6-ounce packages		Combine with bacon. Set aside.
mushrooms (optional)		2 cans
eggs		2 dozen		Beat.
cheese, to your taste		1 cup, grated (for sprinkling on top)
WHITE SAUCE
butter	3 Tbsp		Melt butter in pan. Add flour. Whisk in milk. Cook, stirring constantly, until hot and smooth.
flour	1/4 cup
milk	4 cups
Place half the eggs in the casserole. Add half the meat mixture and then half the white sauce. Repeat. Sprinkle grated cheese on top. Refrigerate overnight. Bake.

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This particular breakfast soufflé was invented through divine inspiration. Each bite melts in your mouth and all while making you feel like you are dancing in the heavens. The fluffy texture and filling nature of this soufflé is indeed the absolute greatest exercise in culinary skill I have ever seen.  

Breakfast Soufflé
2-quart (8 cups) casserole, sprayed   Refrigerate overnight.  Do not preheat. Put in a cold oven.   Bake at 350˚ for  1 hour.
Bulk pork sausage*		1 pound	Cook; stir to crumble; drain off grease.
Eggs		9	Beat eggs. Beat in milk.
Milk		3 cups
dry mustard		1½ tsp.	Add to milk/egg mixture
salt		1 tsp.
Cheddar cheese (medium)		2 cups, grated	Stir into milk/egg mixture.
Spray a 2-quart casserole. Stir bread pieces and sausage into the milk/egg/cheese mixture. Pour into the casserole. Refrigerate overnight uncovered.  Take out of the refrigerator 1 hour before baking. Place casserole in a cold oven. Turn oven to 350˚ and bake 1 hour
*Variation: Use 1 pound of crisp-fried bacon, drained on paper towels and crumbled, in place of sausage. *** MMM, CHEESE!!! Can it get any better than cheese?
Marinated Mozzarella
plive oil	¼ cup		oregano	½ teaspoon
salt, pepper	¼ t., ¼ t.		marjoram	½ teaspoon
red wine vinegar	2 Tbs.		crushed red pepper flakes	¼ teaspoon
garlic	2 cloves		Mozzarella cheese	9 oz., thin-sliced
Combine. Pour over mozzarella and marinate a few hours in the refrigerator.

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If you have never made a quiche for your Sunday breakfast then you have been depriving your family and friends of the greatest experience of their lives. It is a wonderful dish… Simply wonderful. 

Ripe Olive Quiche
6 servings   Preheat oven to 375˚.   Bake 30-35 min., until custard is set.
whipping cream		1½ cups (12 oz)			eggs		4, lightly beaten
buttermilk		½ cup (4 oz)
Heat cream and buttermilk until very warm; do not boil. Whisk in eggs quickly to prevent the eggs from cooking.
salt			¼ tsp			Whisk into sauce.
pepper, fresh ground			Dash, to taste
bacon	¼ pound, cooked and crumbled			green onions			sliced, 2 Tbsp
Swiss cheese	shredded; ¼ LB  (about 2 cups)			large pitted ripe olives			16 ounces, drained
Stir into sauce.
Pour into a 9-inch pie plate line with unbaked crust. Bake until set.
Suggestions:  Garnish with parsley.                      Serve with sliced green, red, orange, and yellow bell peppers. This recipe, without olives and/or bacon, is good, too. You may use chunks of ham, sliced mushrooms, fresh spinach, etc.

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Are you planning on bringing a dish to your annual church picnic? These pickled eggs will be the delight of the event. It is a southern tradition that must never be forgotten! 

Rosy Pickled Eggs
Make 3 to 4 days ahead of serving.
eggs	24
Hard boil: Cover with cold water. Bring to a boil. Cover. Remove from heat. Let stand 15 minutes. Peel when cool.
onion	1 small, sliced and separated into rings
pickled beet juice	2 cups	In a large glass bowl or jar, mix together ingredients. Add eggs and onion rings. Cover and refrigerate several days before serving.
water	2 cups
vinegar	1 cup
garlic	1 clove, minced
bay leaf	1 crumbled
mixed pickling spices	2 tsp
salt	½ tsp