Good lord, ladies. Givin a recipe with a horrific name a somewhat-recognizable subtitle does not make the recipe any less horrific, especially when one views the ingredients involved. This concoction was dreamed up by Marcia Wnek and Dorothy Majcher, and was submitted to the blog by the lovely Mrs. Gertrude Black. As Mrs. Black noted in her submission, "I know it's your job to comment, not mine, but I have to say that other than the eggs and cinnamon, there are no naturally occurrin foods in this recipe. Maybe sugar, but it's processed too..." Too true, Mrs. Black, too true. I also must note that a recipe of this caliber took not one but TWO determined gals to not only dream it up but to have the gall to actually make it and share it with others, no less.
By the way, this recipe will be the perfect appetizer for that big hobo feast you're plannin! Or, y'know, just call it dinner and feed it to the kids. White bread and sugar. I'm sure they'll love it.
Ingredients:
1 loaf Wonder or Sobig bread (don't know what Sobig bread is, and as a Midwesterner that makes me immediately suspicious of it)
2 (8 oz.) pkgs. cream cheese
2 yolks (from eggs, I presume)
3/4 c. sugar
1 stick margarine, melted (or oleo, if that's the way you swing)
1 c. sugar (eh? didn't you just tell me it needs 3/4 c. sugar? ever heard of combining ingredients and then explainin the split in your how-to portion? grumblegrumblegrumble)
4 tsp. cinnamon
Oven temp: 350 degrees
Pan size: (mysterious:) "ungreased pan"
How to:
Cut crust from loaf of bread. (Bread must be fresh.) (Okay, boss. By the by, parenthetical asides are MY JOB on this site so step off, sisters.) Roll each slice with rollin pin. Mix together cheese, egg yolks and 3/4 c. sugar. Spread mixture on bread generously (not cheaply, although you're one cheap bastard if you're makin this for somebody's party) and roll up. Roll in melted margarine, then in a mixture of cinnamon and sugar. (it's poor man's monkey bread!) Bake at 350 for 20 minutes on ungreased pan. Cut each in 2 or 3 pieces. (Thereby stretchin this cheapo recipe a s f a r a s y o u c a n . . .)
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Friday, November 6
Tuesday, May 13
Drunch Lunch
Hey everybody! I'm back after a long hiatus. But school's out now, so the recipes again will flow. I know you've all been clamorin for them.
This here recipe is called "Drunch Lunch," and it comes to us from Shirley Pries of Immanuel Lutheran Church. I have no idea what a "drunch" is. Maybe it's like a cross between "drench" and "lunch"? Or maybe "drunk" and "lunch" (because you'd have to be drunk to enjoy this)?
Either way, it really doesn't seem much like somethin you'd eat for lunch. This seems pretty breakfasty to me.
Hell, maybe "drunch" is just "brunch" spelled wrong.
Ingredients:
1 lb. sausage
4 slices bread (please people, make it white sandwich bread, mkay?)
1 c. cheese (grated)
6 eggs
1 c. milk
1 tsp. salt
1 tsp. dry mustard
Oven temp: 350 degrees (but not until tomorrow)
Pan size: 9x13 bakin dish
How to:
Saute 1 lb. sausage; drain off grease. (GROSS - drainin grease is yucky) In a 9x13 pan, cube 4 slices of bread. Sprinkle sausage over bread and sprinkle 1 c. grated cheese on sausage. Beat eggs and milk, salt and dry mustard. Pour over sausage. Refrigerate overnight. Next mornin, bake at 350 degrees for 45 minutes. (Y'know, there's somethin awfully familiar about this recipe. I bet if you changed the sausage to bacon in this one and made them both you could do a pretty sweet taste test type thing for your friends and family. You could call it the Drunch Brunch Lunch Casserole Challenge.)
This here recipe is called "Drunch Lunch," and it comes to us from Shirley Pries of Immanuel Lutheran Church. I have no idea what a "drunch" is. Maybe it's like a cross between "drench" and "lunch"? Or maybe "drunk" and "lunch" (because you'd have to be drunk to enjoy this)?
Either way, it really doesn't seem much like somethin you'd eat for lunch. This seems pretty breakfasty to me.
Hell, maybe "drunch" is just "brunch" spelled wrong.
Ingredients:
1 lb. sausage
4 slices bread (please people, make it white sandwich bread, mkay?)
1 c. cheese (grated)
6 eggs
1 c. milk
1 tsp. salt
1 tsp. dry mustard
Oven temp: 350 degrees (but not until tomorrow)
Pan size: 9x13 bakin dish
How to:
Saute 1 lb. sausage; drain off grease. (GROSS - drainin grease is yucky) In a 9x13 pan, cube 4 slices of bread. Sprinkle sausage over bread and sprinkle 1 c. grated cheese on sausage. Beat eggs and milk, salt and dry mustard. Pour over sausage. Refrigerate overnight. Next mornin, bake at 350 degrees for 45 minutes. (Y'know, there's somethin awfully familiar about this recipe. I bet if you changed the sausage to bacon in this one and made them both you could do a pretty sweet taste test type thing for your friends and family. You could call it the Drunch Brunch Lunch Casserole Challenge.)
Thursday, April 10
Beef Eaters
I guess this is like a smooshed up cheeseburger or something. Yuck. Even the name seems gross to me. Of course that's probably because I don't eat beef.
If some carnivore out there would make this and send me a picture, I would be terribly grateful. I'm really curious as to what this would look like. And no, I will not let my "beef eater" BF make this because I absolutely do not want to smell it.
Ingredients:
1 1/2 lb. ground beef
1 (4 oz.) can tomato sauce
1/2 onion (chopped)
1 tsp. mustard
1 tsp. horseradish (oooh - exotic!)
1 tsp. Worcestershire sauce
American cheese (sliced) (aw, c'mon lazy bones, you know you're just goin to use Kraft singles)
1 loaf French bread (ooh la la - exotique! seriously. I was expectin Wonder bread here)
Salt (to taste)
How to:
Mix all ingredients except cheese (and, apparent in the next sentence, the bread). Slice French bread in half lengthwise and cut into 3-inch chunks. Top with beef mixture and broil 10 to 15 minutes. Make sure beef is all the way to the edge of the bread. Melt cheese slices on top. (So very simple, huh? By the way, to avoid fire or ruinin a pan, make sure the thing you use for the mixin and the broilin is oven-safe and broiler-safe. That's your Midwest Cookin safety tip for the month.)
If some carnivore out there would make this and send me a picture, I would be terribly grateful. I'm really curious as to what this would look like. And no, I will not let my "beef eater" BF make this because I absolutely do not want to smell it.
Ingredients:
1 1/2 lb. ground beef
1 (4 oz.) can tomato sauce
1/2 onion (chopped)
1 tsp. mustard
1 tsp. horseradish (oooh - exotic!)
1 tsp. Worcestershire sauce
American cheese (sliced) (aw, c'mon lazy bones, you know you're just goin to use Kraft singles)
1 loaf French bread (ooh la la - exotique! seriously. I was expectin Wonder bread here)
Salt (to taste)
How to:
Mix all ingredients except cheese (and, apparent in the next sentence, the bread). Slice French bread in half lengthwise and cut into 3-inch chunks. Top with beef mixture and broil 10 to 15 minutes. Make sure beef is all the way to the edge of the bread. Melt cheese slices on top. (So very simple, huh? By the way, to avoid fire or ruinin a pan, make sure the thing you use for the mixin and the broilin is oven-safe and broiler-safe. That's your Midwest Cookin safety tip for the month.)
Wednesday, April 9
Egg N Bacon Casserole
Mmmmm...breakfast. Good at any time of the day (because not everyone wakes up early in the mornin).
I am rather curious about this recipe and its call for bread at the bottom of the pan. Wouldn't that just turn into a soggy mess by the time you got around to bakin it the next day? Or maybe it turns into a delicious crust on emergin from the oven? Hmm. "Enquirin minds want to know!" (Yeah, I know that's spelled wrong, but I just had the tag line from the 80's commercials for the National Enquirer run through my head. Sidenote: Isn't it weird how they advertise tabloids on national television? Like we wouldn't see them in the checkout line at the grocery store anyway, and get sucked in by their tantalizin headlines? I mean, doesn't everyone - except celebrities and shut-ins - buy their own groceries? Okay, back to the recipe.)
Ingredients:
4 slightly beaten eggs
1/2 lb. bacon, fried and crumbled
1 c. milk
3 slices bread, cut in 4 pieces (in bottom of pan) (I assume that white sandwich bread is what is bein called for here, but if you wanted to stray from tradition, you could always sub some roasted garlic artisan bread, french loaf, or slices of baguette. Just sayin...)
1/3 c. Velveeta cheese, diced
Salt & pepper
Olives, opt. (what? olives? that's like the casserolic embodiment of the Sesame Street song "Which One Doesn't Belong?"!)
Oven temp: 350 degrees
Pan size: 9x9 bakin dish
How to:
Refrigerate overnight or several hours. Bake in 9x9 pan for 40-50 minutes. Serves 6. (Again with the vague directions! Do I combine the milk, eggs, and bacon? Does the cheese go on top? Am I supposed to just dump everythin in the pan all willy-nilly and only make sure that the bread slices make it to the bottom? Sigh. Perhaps I ask too many questions.)
I am rather curious about this recipe and its call for bread at the bottom of the pan. Wouldn't that just turn into a soggy mess by the time you got around to bakin it the next day? Or maybe it turns into a delicious crust on emergin from the oven? Hmm. "Enquirin minds want to know!" (Yeah, I know that's spelled wrong, but I just had the tag line from the 80's commercials for the National Enquirer run through my head. Sidenote: Isn't it weird how they advertise tabloids on national television? Like we wouldn't see them in the checkout line at the grocery store anyway, and get sucked in by their tantalizin headlines? I mean, doesn't everyone - except celebrities and shut-ins - buy their own groceries? Okay, back to the recipe.)
Ingredients:
4 slightly beaten eggs
1/2 lb. bacon, fried and crumbled
1 c. milk
3 slices bread, cut in 4 pieces (in bottom of pan) (I assume that white sandwich bread is what is bein called for here, but if you wanted to stray from tradition, you could always sub some roasted garlic artisan bread, french loaf, or slices of baguette. Just sayin...)
1/3 c. Velveeta cheese, diced
Salt & pepper
Olives, opt. (what? olives? that's like the casserolic embodiment of the Sesame Street song "Which One Doesn't Belong?"!)
Oven temp: 350 degrees
Pan size: 9x9 bakin dish
How to:
Refrigerate overnight or several hours. Bake in 9x9 pan for 40-50 minutes. Serves 6. (Again with the vague directions! Do I combine the milk, eggs, and bacon? Does the cheese go on top? Am I supposed to just dump everythin in the pan all willy-nilly and only make sure that the bread slices make it to the bottom? Sigh. Perhaps I ask too many questions.)
Tuesday, April 8
Banana Bread
If there is one thing that Midwest cooks know how to do well across the board, it's bakin. Bars, cookies, cakes, pies, breads - all baked goods are central to the idea of Midwest Cookin.
So today, when I had a couple of bananas goin ripe on me, I decided to whip up some classic Banana Bread. I turned to Helen Walensky's recipe in the First Lutheran Church 1974 cookbook to guide me and the results were perfect. Yummy!
Ingredients:
1/2 c. butter or margarine (I used butter)
1 c. ripe bananas (2 mashed)
1 c. sugar
1 tbsp. brown sugar
2 eggs
1/2 tsp. salt
1/2 tsp. bakin soda
1 1/2 tsp. bakin powder
1 tbsp. lemon juice
1/4 c. milk
2 c. flour, sifted
1 c. walnuts, chopped (I skipped the nuts)
Oven temp: 350 degrees
Pan size: Loaf pan
How to:
Cream shortenin (uh...you mean butter or margarine, right?) and sugars. Beat in eggs, add mashed bananas. Combine dry ingredients, add alternately with milk and lemon juice. Add chopped nuts. Bake in greased and floured loaf pan. Bake 1 hour at 350 degrees or until toothpick inserted in center comes out clean.
So today, when I had a couple of bananas goin ripe on me, I decided to whip up some classic Banana Bread. I turned to Helen Walensky's recipe in the First Lutheran Church 1974 cookbook to guide me and the results were perfect. Yummy!
Ingredients:
1/2 c. butter or margarine (I used butter)
1 c. ripe bananas (2 mashed)
1 c. sugar
1 tbsp. brown sugar
2 eggs
1/2 tsp. salt
1/2 tsp. bakin soda
1 1/2 tsp. bakin powder
1 tbsp. lemon juice
1/4 c. milk
2 c. flour, sifted
1 c. walnuts, chopped (I skipped the nuts)
Oven temp: 350 degrees
Pan size: Loaf pan
How to:
Cream shortenin (uh...you mean butter or margarine, right?) and sugars. Beat in eggs, add mashed bananas. Combine dry ingredients, add alternately with milk and lemon juice. Add chopped nuts. Bake in greased and floured loaf pan. Bake 1 hour at 350 degrees or until toothpick inserted in center comes out clean.
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