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Holiday Breakfast

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  • Holiday Breakfast

    I've been trying to come up with some good and easy holiday breakfast recipes that feed a crowd.

    Ham Strada
    - one of the easiest as it's assembled the night before

    1 loaf hearty or day old bread
    1 pound cubed ham
    1 pound shredded cheese
    3 cups milk
    6 eggs
    1 teaspoon dijon (or other) mustard (1/2 teaspoon if using dry mustard)
    1/2 teaspoon salt
    1/2 teaspoon onion powder

    Put down a layer of bread in a 9 x 13 inch pan, followed by 1/2 the ham and 1/2 the cheese. Add another layer of bread, followed by the rest of the ham and cheese. Tear up any remaining bread and put on the top. Beat the eggs with the seasonings, then add the milk. Pour over the whole thing and refrigerate overnight - covered.

    Bake at 350 for 45 - 60 minutes until the top is golden brown.

    Amish Breakfast Casserole - this one sounds good and easy too. Don't be scared of the swiss or cottage cheese. It really makes the dish.

    1 pound of bacon, diced and cooked, or cooked then crumbled
    4 cups of frozen hashbrowns - thawed
    2 cups shredded cheddar cheese
    1 cup shredded swiss cheese
    1 1/2 cups small curd cottage cheese
    6 eggs, lightly beaten
    1 medium sweet onion

    Dice and saute the onion in the bacon drippings. Mix all the ingredients together and place in a greased 9 x 13 inch pan. Bake at 350 for 30 - 40 minutes until bubbly.

    Hominy Casserole - 1 more breakfast casserole that is deelish, quick and easy

    1 pound sausage
    1 can hominy
    12 eggs, beaten
    1/4 cup milk
    1/2 teaspoon pepper
    1/2 teaspoon salt
    8 slices American cheese (or commod cheese)

    Crumble and brown the sausage in a large skillet, then drain. Mix in the hominy and cook until heated. Mix the beaten eggs with the milk and seasonings, then pour in the skillet. Stir gently until eggs are set. Pour into a broiler proof casserole dish and top with the cheese slices. Place under broiler until cheese is melted.

    Biscuits and Gravy - a MUST for any large breakfast gathering
    (cut this recipe in half for a small family)

    Biscuits - make from scratch or use Jiffy, Biquick, or commod bakery mix
    4 cups flour
    4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 cup cold butter
    1 1/2 cups butter milk (if using regular milk omit the baking soda)

    Mix the dry ingredients. Cut butter in cubes and cut into flour mixture until it looks like cornmeal. Add the buttermilk and stir only until combined.
    Gently pat out on a flour surface until 1/2 - 3/4 inch thick and cut with a round cookie cutter, open ended tin can, or just cut into large squares with a knife.
    Place on baking sheet close together for higher rising, or 1 inch apart for more crusty goodness. If you made round biscuits, make an indentation with your thumb in each biscuit - keeps it from rising into little balls.
    Bake in a preheated 450 degree oven until golden brown about 15 - 20 minutes ... depending.

    No - lump Gravy

    sausage or bacon drippings and/or butter - 1/2 cup total
    1/2 cup flour
    1 quart milk (mixed commod powdered milk or evaporated milk with water is ok)
    1/2 - 1 teaspoon salt
    1/2 teaspoon pepper

    Measure out your drippings and add butter to make 1/2 cup. You can use just butter if that's all you have. Heat in skillet on medium and bubble away. All the water content in the butter needs to evaporate. Water plus flour equals lumps.
    Mix in the flour and stir. Don't let the flour brown too much, but you do want to cook it for several minutes to get rid of the floury taste. Now have your milk ready and a couple cups of water just in case your gravy gets too thick, and get ready to whisk without stopping.
    Pour in about half the milk while whisking like mad. You'll see the magic gravy moment when it thickens and bubbles. Add the rest of the milk slowly while still whisking. If it looks too thick, add some of the water that you have on hand. You want it to look like runny gravy but it will thicken with more cooking and cooling. Add in the salt and pepper to taste.
    You can add crumbled browned sausage now if you'd like.

    Bacon or sausage links
    Cook in the oven if you're cooking for a group - 400 degrees for 10 - 20 minutes...depending on the amount and doneness desired.

    Creamed Eggs - Egg Gravy - Eggs Goldenrod
    12 hard boiled eggs
    4 cups milk
    1 Tablespoon cornstarch
    2 tablespoons butter
    salt and pepper to taste

    Mix cornstarch with cold milk. Bring to a simmer and add the butter, stirring constantly for a whole minute while simmering. Add salt and pepper to taste and turn it off. Chop eggs, reserving some yolks for Eggs Goldenrod. Add eggs to white sauce and heat through if necessary.
    Serve over toast, sprinkling with crumbled mashed yolks on top for Eggs Goldenrod.

    Breakfast Punch
    Mix 1 commod orange juice with 1 liter of 7-up. Serve immediately.
    Can add pineapple (1/2 container) or grapefruit juice (1/4 container) to the mix.
    No commods? Darn, just use any juice you have on hand.
    No juice? Mix 1 packet of Koolaid with the heavy syrup drained from 2-3 cans of fruit. Really special - puree the fruit in the blender and add to the mix.
    SuperDuper Special - Add any leftover hard alcohol or wine. JKS - never tried it but it sounds good about now.
    Last edited by wyo_rose; 12-23-2009, 07:08 AM. is what it is...

  • #2
    Good one Wyo_rose!! Now I'm hungry again!!

    The casserole really sounds good!
    I'm innocent I tell ya!!!


    • #3
      Come on over for breakfast tomorrow morning!! We'll have plenty!

      I'm off to the day-old bread store to stock up for the strada, stuffing, and bread pudding. And I'm searching for a pork roast to boil all day to make tamales. is what it is...


      • #4
        Originally posted by wyo_rose View Post
        Come on over for breakfast tomorrow morning!! We'll have plenty!

        I'm off to the day-old bread store to stock up for the strada, stuffing, and bread pudding. And I'm searching for a pork roast to boil all day to make tamales.
        You're the third house on the left right??? The blue house with the three legged dog, and one eyed cat?

        If you're making tamales... I'm moving in!!
        I'm innocent I tell ya!!!


        • #5
          I'm making some tamales tomorrow.
          2011-2012 Princess !

          "We Walk in Two Worlds"


          • #6
            Last year I got a little "creative" with my tamales, using all sorts of leftovers for fillings - even made some sweet tamales. I thought it was great, but the in-laws were a little skeptical. My mother-in-law said I should go make tamales tomorrow with my Mexican friend.

            So this year I'm back to the traditional shredded pork/chicken mix. No more experimenting when there's company.
   is what it is...


            • #7
              My mailing address is:

              2970 Teepeeway
              God's Country, US 21320

              Think you gals could send me some???
              I'm innocent I tell ya!!!


              • #8
                Sure! When this next cold snap hits, the shipment should stay frozen. No problemo!!
       is what it is...


                • #9
                  Go with the keish!!
                  Come together, right now....Over me.


                  • #10
                    You mean the quichie?
           is what it is...


                    • #11
                      I'm not making any pork tamales.
                      Just chicken.
                      2011-2012 Princess !

                      "We Walk in Two Worlds"


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