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Breakfast Casserole

  • 8 eggs
  • 2 Cups Shredded Romaine Lettuce
  • 2 cups Sharp Cheddar Cheese
  • ½ cup chopped onion (sauté with a little butter)
  • 1 teaspoon Worcestershire sauce
  • ½ cup evaporated milk diluted (¼ cup milk and ¼ cup water)
  • 6 slices bacon (cooked & crumbled)*optional – can also be omitted and placed on the side
  • salt to taste for 8 eggs

  • In a bowl, beat eggs, onion, Worcestershire, evaporated milk, *bacon and salt with a wire wisk. Stir in lettuce and cheese. Pour in a 9-inch pie plate and bake at 375 degrees for 50-55 minutes. Pie will form a dome when finished. Cool for 10 minutes, allowing it to fall back down before slicing. Yield 8 servings.

Baked French Toast

  • 5 eggs
  • 2/3’s cup Orange Juice
  • 1/3 cup milk
  • 1/4 cup sugar
  • 1/4 tsp. nutmeg
  • 1/2 tsp. vanilla extract
  • 1/2 of a 16oz loaf Italian Bread – cut into 1 inch slices
  • 1/2 stick butter
  • pecan halves / may substitute pieces
  • Using a wire whisk beat together the first 6 ingredients
  • Place the bread in a casserole that just fits the slices. Pour the mixture over the bread slices. Cover and refrigerate overnight turning once.
  • In a separate pan melt butter to form a thin layer in the bottom (approx. ½ stick). Arrange soaked slices on top of the layer of butter and top with pecans.
  • Bake at 400 degrees for 20 to 25 minutes or just until  the bread “puff’s up”

Veggie Bars

  • 2 cans Crescent Rolls
  • 1 cup Mayonnaise
  • 1 package Dry Ranch dressing
  • 1 8 oz package softened Cream Cheese
  • 1 medium onion chopped fine
  • 1 bunch of broccoli & 1/4 stalk celery chopped fine
  • 2 – 4 carrots grated
  • Press out crescent rolls into bottom of cookie sheet (11 1/2 x 17 1/2) – it will be paper thin
  • Bake at 375 degrees for 8 – 9 minutes (until done)
  • Combine mayonnaise, dry ranch dressing, cream cheese, and onion – spread mixture over cooled, baked crescent rolls
  • Top with chopped veggies, and refrigerate overnight. Cut into bite sized squares to serve
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