Brown meat and drain.
Pour milk in bowl and add beaten eggs and salt; mix.
Add cubed bread, sausage and cheese.
Pour into a greased 8 x 10-inch dish; put in fridge overnight.
Bake at 350\u00b0 uncovered for 45 minutes.
Let stand a few minutes before serving. This is very good to serve for guests coming in for breakfast or brunch.
My grandfather was nicknamed \"Preacher\" because his father was a United Methodist minister.
At any family gathering, Preacher would always make the rolls.
Just before he died, he asked me to come watch him so that I could carry on the family tradition.
I guess he knew his time with us was short.
Here is a beloved family recipe with Preacher's hints.
Toss all, except Granny, straight up in the air. Drop into squeaking rocking chair.
Fold in grandmother's outstretched arms. Tuck Teddy and blanket around small child's arms.
Open fairy tale book to very first page.
Begin by saying, \"Now when I was your age\".
Mix stories of bunnies, bears, piggies and soup. Repeat bedtime stories until child's eyelids droop. When the cookie has crumbled and child starts to yawn, place child, Teddy and blanket in warm bed until dawn.
Yields 2 happy persons!
tTo assemble casserole, spoon 1 c. chicken mixture in bottom of
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In a small bowl, whisk together the oil, vinegar, sugar and seasonings.
In a large bowl, combine pasta, dressing and remaining ingredients.
Cover and refrigerate.
Makes 12 servings.
In a deep microwaveproof bowl, dump (no need to stir, just dump) xxxx sugar, oleo, cocoa, salt and milk.
Microwave for 2 minutes.
Stir mixture, mixing thoroughly.
Add vanilla and nuts; stir.
Pour into buttered 9-inch pan.
Allow to cool.
Cut into squares.
Delicious and easy to make.
Discovered in my microwave recipe book.
(This is from Sallie Knouse's recipe book.)
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles.
Mix the children and dogs well together.
Put them on a field, stirring constantly.
Pour the book over the pebbles.
Sprinkle the field with flowers; spread over all a deep blue sky and bake in the sun.
When brown, set away to cool in the bathtub.
Mix and simmer for 30 minutes.
This recipe makes 3 gallons of sauce.
I usually pour the sauce back into the vinegar jars while it is hot and the jars will seal.
I keep the rest in the refrigerator.
50 degrees F (230 degrees C).
2. Whisk the milk
Combine ice water with vinegar; stir in beaten egg and set aside.
Work shortening into flour mixture (all dry ingredients). Make well in flour mix; sprinkle water mix over all.
Gently toss to form dough (2 forks do well).
Shape into balls, according to how many crusts are needed (3 balls or less.)
Cover tightly (self seal plastic bags work well).
Chill several hours or freeze up to 6 months.
Good crust for any recipe.
Melt oleo in large cookie sheet.
Sprinkle over oleo the brown sugar and cinnamon.
Mix and dip bread into eggs and milk.
Lay bread on cookie sheet.
Refrigerate overnight.
Bake at 350\u00b0 for 20 to 25 minutes.
Cut shortening into flour and salt until mixture resembles fine crumbs.
Combine egg, vinegar and water with a fork. Sprinkle over dry mixture and mix with a fork.
Let stand 10 minutes.
Roll out this recipe.
Makes 2 (2-crust) pies.
25 degrees F (165 degrees C). Spray an 8x8-inch baking
75 degrees F (190 degrees C). Spray a 9-inch pie
onions, celery, parsley and Swanson(R) Chicken Broth in a large
50 degrees F (175 degrees C).
Bake bierocks in the
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
Form dough into 1/2-inch balls and press onto the prepared baking sheet.
Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.
45 degrees F (63 degrees C).
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.