Potato and Cauliflower Layer -- In a large
ith nonstick cooking spray and set aside.
Cook
asket, cover and steam over medium
br>Cool.
Peel potatoes and cut them into 1/4
Generously
butter
a 2-quart casserole.
Wash potatoes and cook
until
tender.
Drain, then shake pan over low heat until potatoes are dry.
Peel potatoes and eggs, then cut into 1/4-inch slices
and
set aside.
Mix together sour cream and butter; reserve half the sour cream mixture for the top of the casserole.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
In large pan, heat butter and saute cabbage and onions until wilted.
Place half of the cabbage, onions and potatoes in a 3-quart casserole.
Sprinkle with 1 cup cheese.
Put remaining cabbage, potato and onion on top.
Melt 2 tablespoons butter in same pan cabbage was cooked in.
Add 1/4 cup flour.
Cook 1 minute.
Add can of broth.
Cook until thickened.
Pour over top of cabbage.
Sprinkle remaining cheese over top.
Bake at 350\u00b0 for 45 minutes.
br>Reduce heat.
Cover and cook until tender.
Test
00b0F.
Place the mashed potato and swede into a large mixing
Preheat the oven to 350 degrees.
Boil the potatoes until they are tender and remove skins and cut into slices.
Peel the apples and remove the core and slice into rings.
In a greased 9 x 6 inch baking dish alternate the potatoes and apples.
Mix together the orange juice, sugar, cinnamon allspice and rum and l tablespoon melted butter and pour over the potatoes and apples.
Bake the Sweet Potato and Apple Casserole for 30 minutes or until brown and liquid is absorbed.
Bring water with salt and caraway seeds to boil, add the diced potato and cook until tender.
Turn off the heat. Add crushed garlic cloves to the soup.
With a fork mix the egg into the soup.
Add the lard (or other fat) and salt to taste.
Serve garnished with chopped parsley.
Beat together eggs, milk, salt and mustard.
Cook sausage and drain well.
Place bread, cheese and sausage in a 9 x 13-inch casserole.
Pour milk and egg mixture over ingredients. Refrigerate until next day, then bake at 350\u00b0 for 45 minutes and serve.
Cube bread and place in bottom of 9 x 13-inch greased casserole.
Cook sausage until well done.
Drain and place over bread; add mushrooms.
Beat eggs and milk, liquid from mushrooms and Worcestershire sauce and pour over bread and sausage. Sprinkle with cheese.
Cover and refrigerate overnight.
This is important so milk and egg mixture will soak into the bread.
Bake 30 to 35 minutes at 350\u00b0.
Can be frozen, also can be reheated after cooking.
Mix the soup and 1/4 cup milk together.
Mix in a blender: eggs, 2 1/2 cups milk, salt and dry mustard.
In a 9 x 13-inch pan, layer half the bread, sausage and cheese.
Repeat the layers. Pour soup over the layers and egg mixture.
Let set 12 hours in refrigerator or freeze ahead.
Bake at 300\u00b0 for 1 to 1 1/2 hours.
Fry sausage; crumble and drain.
Beat together soup, egg, mustard and milk.
Layer in 9 x 13-inch pan.
Layer croutons first, the cheese second, sausage third and egg mixture fourth.
Cover and refrigerate overnight, then bake at 300\u00b0 for 1 1/2 to 2 hours, uncovered during last 1/2 hour of baking time.
Can prepare ahead of time and freeze.
(Be sure to refrigerate first, then freeze.) Thaw before baking.
use a 9x13-inch casserole. DO NOT use a deep
re soft (not overdone), and the eggs are hard boiled
ced potatoes, salt, pepper and garlic powder in a
o 350\u00b0F. Lightly grease and line an 8x4 inch loaf
ish casserole pan.
Place the sweet potato, russet potato, and carrot each