Make Ahead Eggs Benedict

Looking for a breakfast or brunch recipe that can be prepared the night before?  Make Ahead Eggs Benedict (I am sorry, but I don't know the name of the cookbook the recipe came from.) is a delicious recipe that can be popped into the oven the day you need it.

Make Ahead Eggs Benedict

4 white or whole grain split and toasted English muffins
8 slices (2 oz. each) turkey-ham
8 divided eggs

Sauce:
1/4 cup melted margarine
1/4 cup flour
1 tsp. paprika
1/8 tsp. ground nutmeg
1/8 tsp. black pepper
2 cups milk
2 cups shredded Swiss cheese (or substitute Monterey Jack Hot Pepper cheese for more spice)
1/4 cup white cooking wine

Topping:
1/2 cup crushed cornflakes
1 Tbsp. melted margarine

Arrange muffin halves in a 13 X 9 - inch baking pan.  Place 1 slice of turkey-ham on each half.  Set aside.

Fill a 12-inch skillet half full of water and bring to a boil.  Break 4 of the eggs into the boiling water, poach 3 minutes or until whites of eggs are set.  Remove eggs with a slotted spoon; place 1 egg on each muffin.  Repeat process until all eggs are cooked.

To make sauce, melt margarine in a 2-quart saucepan.  Stir in flour, paprika, nutmeg, and pepper.  Add milk all at once; stir continuously and cook over medium heat until thickened, about 3-5 minutes.  Add cheese and stir until melted, about 1 minute.  Add wine; stir with wooden spoon until mixture is well blended, about 2 minutes.  Spoon sauce over muffins.

To make topping, combine cornflakes and margarine in a small bowl; sprinkle over muffins.  Cover pan and refrigerate overnight.  Bake uncovered in a 350-degree oven for 20-25 minutes.

Autumn Soup

Can't believe I found this recipe!  When the boys were little (They are in their 30's now.) I joined a recipe club.  Each month I would receive recipe cards that fit into a yellow plastic container.  Many of the recipes became family favorites, but sadly I lost my Autumn Soup recipe.  Today I was going through a box of files from the past and there is was...my long lost recipe!!!

Autumn Soup

1 lb. ground beef
1 cup chopped onion
4 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
2 tsp. salt
1 tsp. bottled Brown Bouquet Sauce
1 tsp. pepper
1 bay leaf
1/8 tsp. basil

In a large saucepan, cook and stir meat until brown.  Drain off fat.  Cook and stir onions with meat until onions are tender, about 5 minutes.  Stir in remaining ingredients; heat to boiling.  Reduce heat, cover, and simmer 20 minutes.  6 servings.

Spices & Herbs Shelf Life

Wondering if your spices / herbs are too old? If there isn't a "best by" date on the bottom of the container, here are some tips for McCormick & Shilling products... note the average shelf life is no longer than 4 years.  If the container is tin (except pepper) it is at least 15 years old.  Check the address of the manufacturer...if it is from Baltimore it is 15 years old.   All Shilling products are at least 7 years old.  For more information click here.

Party Flavor Recipes for Aug. 15 | Duluth News Tribune | Duluth, Minnesota

Party Flavor Recipes for Aug. 15 | Duluth News Tribune | Duluth, Minnesota

The Apple Pie Bars resemble Grandma's recipe for Apple Squares!

Bayfield Apple Festival Recipes

49th Bayfield Apple Festival (click on the title for more information on the festival)

October 1-3, 2010, 10am - 5pm

 Greg and I have been watching, "A Bayfield Apple Feast" on PBS / WDSE from Duluth, MN.  So many delicious foods...I am anxious to bake something with apples, but I will have to wait until the farmers' markets begin to sell apples.  To be prepared for the fall, I have typed up some recipes and placed them in my binder, so I will be ready to bake!  Yes, I will share the best tasting recipes with you.

Love attending the Bayfield Apple Festival, although we do miss listening to the beautiful sounds of Brule...they haven't played at the festival for a couple of years.  On to the food.  Here is a great site if you are interested in apple recipes. Festival Winning Recipes

To my surprise I found the festival cookbook I own on Amazon!   

 

Scrambled Egg Casserole

Back in the 70's I intern taught at Thomas Jefferson High School in Bloomington, MN.  One of my co-workers, Donna Ranallo, gave me this recipe which was published in the original "Cooking in Minnesota Cookbook."  It is a great "make-ahead" dish!  I remember when the OHS Student Council, advised by Bob, served the casserole to the staff during Staff Appreciation Days.  This is a very versatile recipe that can be halved and doubled successfully.


Scrambled Egg Casserole
(10-12 servings)

18 eggs
1 cup plus 2 Tbsp. Half & Half
3 Tbsp. butter
1 ~ 10 1/2 oz. can cream of mushroom soup
6 oz. can drained mushrooms
5 oz. shredded sharp Cheddar cheese (about 1 1/4 cups)
3-4 slices, fried crisp and crumbled, bacon

Beat eggs and Half & Half together; scramble with butter in large skillet.  Put scrambled eggs in a 3-quart shallow casserole.  Add soup, mushrooms, and cheese; top with bacon.  (The casserole can be refrigerated over-night at this point.) Bake at 250' for 45 - 60 minutes...if refrigerated bake for 1 1/2 hours.

Note:   I usually use fat free Half & Half and Healthy Choice Cream of Mushroom Soup.  Also, I purchase reduced fat cheese for the dish.  Another substitution from Donna's recipe would be chopped fresh mushrooms for the canned variety.  I must admit...since we love Whiskey Ridge Bacon from Radisson, WI, I will not substitute anything
else for the bacon!!!

Note:  Amazon.com sells the second edition called, "More Cooking in Minnesota," which is an excellent cookbook too.  This cookbook is a collection of favorite family recipes from nearly 250 Twin City Home Economists from the twin cities.