| Breakfast Recipes
The following recipes were requested by popular demand from recent Women's Seasons Breakfasts.
Company French Toast
12 slices bread
6 eggs
1-1/2 cup milk
pinch of salt Melt together in a 9 x 13 pan:
1/2 cup butter
1 cup brown sugar
1 tsp cinnamon Place 6 slices of bread on top of sugar mixture in pan. Beat eggs & salt together, pour half on top of bread. Repeat process with remaining bread and egg mixture. Cover and refrigerate overnight. Uncover and bake at 350 for 45 minutes. Serve. No butter or syrup is needed.
Fruit Slush (Roberta Mowell)
2 cups sugar
3 cups boiling water
12 oz. frozen orange juice concentrate (thawed)
6 sliced bananas
20 oz. can crushed pineapple (do not drain)
1 can mandarin oranges
1 cup sliced grapes
1 small jar maraschino cherries Dissolve sugar in boiling water and add orange juice concentrate and mix well. Add remaining ingredients, chill until good and cold. this can be frozen and removed in time to get slushy before serving.
Sausage Hash Brown Bake (serves 10-12)
2 lbs bulk pork sausage (recommend Bob Evans Original)
2 cups (8 oz) shredded cheddar cheese (divided)
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 cup (8 oz) sour cream (recommend 2 cups)
1 carton (8 oz) french onion dip
1 cup chopped onion
1/2 cup each chopped green and red pepper
1 pkg (30 oz) frozen shredded hash brown potatoes, thawed In a large skillet, cook sausage until no longer pink; drain. In a large bowl, combine 1 cup of cheese and the remaining ingredients (not sausage). Mix well. Spread half into shallow 3 qt. baking dish or 9" x 13" pan, greased. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 for 45 minutes. Uncover and bake til heated through. |
