Dad’s “Wakeup Makeup” Breakfast Casserole

Dad’s “Wakeup Makeup” Breakfast Casserole

1 tablespoon butter or margarine
2 baked potatoes leftovers or bake in microwave
1 cup refried beans canned or leftovers
1 cup medium picante salsa
6 eggs
1/4 cup milk
Salt & pepper to taste
1 cup shredded cheese–cheddar Monterrey Jack or mixed
12 fresh flour tortillas

Preheat oven to 375°F. Grease the bottom of a 9X12 baking dish with the butter.

Slice the potatoes diagonally in 1/4 – 1/2 inch slices. Leave skins on. Place a layer on the bottom of the dish.

Cover the potatoes with a layer of refried beans. Top that with the rest of the potatoes. Spread about 1/2 the salsa over the layers followed by 1/2 of the cheese.

Crack the eggs into a bowl, add the milk, and mix them with a whisk or fork. Add salt & pepper then pour eggs into the baking dish.

Top the layers with the remaining cheese. Cover dish with foil and bake about 45 minutes. At about 30 minutes you can remove the foil to allow the top to brown. When a knife comes out clean it’s ready.

Put the remaining salsa (warmed) on top as garnish.

Serve with warmed flour tortillas.

Cauliflower with Cheddar Sauce

Cauliflower with Cheddar Sauce
Cauliflower with Cheddar Sauce

1 slice of rye bread, ground fine in a food processor
1 1/2 heads cauliflower (about 3 1/2 pounds), trimmed into 2 inch florets
1 tablespoon onion, minced
1/4 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, divided
2 cups grated sharp cheddar cheese
4 cups milk, scalded
salt and white pepper to taste
ice and cold water

Toast the bread crumbs in a jelly-roll pan in the middle of a preheated 350° for 3 to 5 minutes, or until they are golden, and let them cool.

In a saucepan, cook the onion in 3 tablespoons of the butter over moderately low heat, stirring, until just melted. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes.

Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Simmer the sauce, stirring occasionally, for ten minutes, add the cheddar cheese, and cook the sauce, stirring, until the cheese is melted. Season the sauce with salt and the white pepper and let it cool. Cover its surface with plastic wrap.

In a pot of boiling salted water, cook the florets for five minutes, or less, until the florets are just tender. Drain the cauliflower, plunge it into a bowl of ice and cold water to stop the cooking, and drain it well.

Pat the cauliflower dry with several thick paper towels, and transfer to a buttered 2-quart oven-proof baking dish.

In a small bowl, toss the bread crumbs with the remaining 1 tablespoon butter, melted, pour the cheddar sauce over the cauliflower, and sprinkle the cauliflower with the bread crumbs.

Brown the cauliflower with sauce and bread crumbs under a preheated broiler about 4 inches from the heat.

Serves 8.

Baked Honey Apples

Baked Honey Apples
Baked Honey Apples

4 large unpared apples (Rome Beauty, Golden Delicious Greening)
4 tablespoons honey
4 teaspoons margarine or butter
1/2 teaspoon ground cinnamon

Heat oven to 375°.

Core apples. Pare 1-inch strip of skin around middle of each apple, or pare upper half of each to prevent splitting.

Place apples in ungreased baking dish.

Place 1 teaspoon to 1 tablespoon honey, 1 teaspoon margarine and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with cinnamon. Pour water into baking dish until 1/4 inch deep.

Bake 30 to 40 minutes or until tender when pierced with fork. (Time will vary with size and variety of apple). Spoon syrup in dish over apples several times during baking if desired.

4 Servings;

To Microwave: Prepare apples as directed – except omit water.

Place each apple in 10-ounce custard cups or individual casseroles.

Microwave uncovered on high 5 to 10 minutes, rotating cups 1/2 turn after 3 minutes, until apples are tender when pierced with fork.

All-Day-Long Beef

All-Day-Long Beef
All-Day-Long Beef

1 1/2 pound beef roast
1/2 teaspoon black pepper
2 garlic cloves – minced
2 packages onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots –sliced
2 celery stalks – diced
1 green bell pepper -chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions.

Brown beef in a bit of vegetable oil on all sides. Slice onion and separate into rings.

Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.

Place these into bottom of crock-pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Cover and turn crock-pot to high for 30 minutes, then turn to low, and cook for 7-9 hours.

When ready to serve, remove meat and vegetables out of pot with a slotted spoon.

Turn crock-pot to high and thicken liquid with a little flour or cornstarch.

Serves 6

Wonderful Stuffed Potatoes

Wonderful Stuffed Potatoes
Wonderful Stuffed Potatoes

4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 teaspoon grated parmesan cheese

Prick potatoes with fork. Bake at 425° F for 60 minutes or until fork is easily inserted.

Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell.

Mash pulp in large bowl. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.

Sprinkle each top with 1/4 teaspoon parmesan cheese.

Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

Serves: 8
Serving Size: 1/2 potato each

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Info
Calories: 251
Fat: 2 g
Carbohydrates: 49 g
Protein: 9 g

Shrimp Stuffed Potatoes

Shrimp Stuffed Potatoes
Shrimp Stuffed Potatoes

6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed

Preheat oven to 350°.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture.

Gently stuff the mixture back into the potato shells, making sure not to break them.

Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color.

Bake in the oven for approximately 20 to 30 minutes until browned on top.

Yield: 6 servings

Peanut Butter and Butterscotch Chocolate Bars

Peanut Butter and Butterscotch Chocolate Bars
Peanut Butter and Butterscotch Chocolate Bars

1 (12 oz) package semi-sweet chocolate chips
1 (12 oz) package butterscotch chips
4 tablespoons peanut butter
8 cups small Rice Krispies cereal

Mix together chocolate, butterscotch and peanut butter. Melt together.

Add cereal; mix thoroughly.

Pour into oiled 9×13-inch pan. Press down.

Refrigerate to harden. When stiff, cut into squares.

Baked Cheese Grits

Baked Cheese Grits
Baked Cheese Grits

1/4 cup plus 2 tablespoons butter
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon freshly ground black pepper
1 cup grated Gruyere
1/3 cup grated Parmesan

Preheat oven to 350°F. Grease a 2-quart casserole with 2 tablespoons of butter.

Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.

Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole.

Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

Yield: 6 servings

Watergate Salad

Watergate Salad
Watergate Salad

1 cup miniature marshmallows
1 pkg. (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple, in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip Whipped Topping

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended.

Add whipped topping; stir gently until well blended. Cover.

Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Makes: 8 servings, about 1/2 cup each

Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake
Triple Chocolate Bundt Cake

1 pkg chocolate fudge cake mix
1 ( 3 oz.) pkg instant chocolate fudge pudding mix
1 (12 oz.) pkg chocolate chips
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
powdered sugar

Combine all ingredients and beat with electric mixer for 4 minutes.

Put in greased bundt pan and bake at 250° for about 1 hour.

Cool 1 hour before inverting. Sprinkle with powdered sugar.