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.)
Showing posts with label confusion. Show all posts
Showing posts with label confusion. Show all posts
Wednesday, April 9
Sunday, February 17
Scripture Cake
Cake Recipe #3 in the "Happy Birthday Mrs. Tairy Greene" series! This one is rather challengin as it requires not only that you have the recipe, but a Bible handy as well. Not sure if it needs to be a specific translation. I suppose King James or Revised Standard versions would be suitable.
I found it in a centennial cookbook from my Great-Granny's church, Zion Lutheran. I am curious about what the ingredients actually are. Maybe I'll give this one a shot myself...
Ingredients:
1/2 lb. Judges 5:25
1/2 lb. Jeremiah 6:20
1 tbsp. I Samuel 14:25
3 of Jeremiah 17:11, well beaten (10 bucks says this ingredient is eggs!)
1/2 lb. of I Samuel 30:12
2 oz. Numbers 17:8, chopped & blanched (almonds? walnuts?)
1/2 lb. Nahum 3:12
1 lb. I Kings 4:22 (equal 4 c. flour) (cheater! you gave it away!)
2 tsp. Amos 4:5
3 tbsp. Judges 4:19 (last clause)
1 pinch Leviticus 2:13
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Season to taste with II Chronicles 9:9. Note 1/2 pound is 1 cup except in I Kings. Look up the Bible passages and you will have the ingredients of a Scripture Cake. Bake at 350 degrees for 1 hour in a greased and floured 9x13 pan.
I found it in a centennial cookbook from my Great-Granny's church, Zion Lutheran. I am curious about what the ingredients actually are. Maybe I'll give this one a shot myself...
Ingredients:
1/2 lb. Judges 5:25
1/2 lb. Jeremiah 6:20
1 tbsp. I Samuel 14:25
3 of Jeremiah 17:11, well beaten (10 bucks says this ingredient is eggs!)
1/2 lb. of I Samuel 30:12
2 oz. Numbers 17:8, chopped & blanched (almonds? walnuts?)
1/2 lb. Nahum 3:12
1 lb. I Kings 4:22 (equal 4 c. flour) (cheater! you gave it away!)
2 tsp. Amos 4:5
3 tbsp. Judges 4:19 (last clause)
1 pinch Leviticus 2:13
Oven temp: 350 degrees
Pan size: 9x13 bakin pan
How to:
Season to taste with II Chronicles 9:9. Note 1/2 pound is 1 cup except in I Kings. Look up the Bible passages and you will have the ingredients of a Scripture Cake. Bake at 350 degrees for 1 hour in a greased and floured 9x13 pan.
Thursday, January 24
Margarets Pink Freeze
You know you're in for a crappy day when you wake up to the weather guy sayin that the wind chill will be minus 35 degrees in the mornin, warmin up to a balmy +4 by late afternoon. It was so cold on the short walk from the bus stop to the Art Buildin that my ears - though covered by hat and hair - were numb enough that I could have pierced them multiple times without flinchin.
In honor of this pendin ice age that we're experiencin here, I present to you today's recipe: Margarets Pink Freeze from Margaret Runge of the First Lutheran Church Ladies' Circle.
Ingredients:
2-3 oz. cream cheese (hmm...does this mean 2 to 3 ounces or two 3 ounce packages?)
2 tbsp. sugar
1-12 oz. can crushed pineapple (drained)
1 c. whipped cream
2 full tbsp. salad dressin (in other words, Miracle Whip - I doubt you'd want to use Thousand Island, French, Italian, or - heaven forbid - Ranch in this recipe.
1 can cranberry sauce
1/2 c. nuts
How to:
Soften cream cheese to room temperature and blend in salad dressin, sugar, and cranberry sauce. Add pineapple and nuts. Use slow beater to mix. Fold in whipped cream and freeze. Serves 12. (unless you're havin me over for dinner, in which case it will serve 13)
In honor of this pendin ice age that we're experiencin here, I present to you today's recipe: Margarets Pink Freeze from Margaret Runge of the First Lutheran Church Ladies' Circle.
Ingredients:
2-3 oz. cream cheese (hmm...does this mean 2 to 3 ounces or two 3 ounce packages?)
2 tbsp. sugar
1-12 oz. can crushed pineapple (drained)
1 c. whipped cream
2 full tbsp. salad dressin (in other words, Miracle Whip - I doubt you'd want to use Thousand Island, French, Italian, or - heaven forbid - Ranch in this recipe.
1 can cranberry sauce
1/2 c. nuts
How to:
Soften cream cheese to room temperature and blend in salad dressin, sugar, and cranberry sauce. Add pineapple and nuts. Use slow beater to mix. Fold in whipped cream and freeze. Serves 12. (unless you're havin me over for dinner, in which case it will serve 13)
Tuesday, January 15
5-Can Casserole
Thanks, Elvice Rosencranz, for submittin this elegant recipe to the Immanuel Lutheran Dorcas Cookbook: Generations of Good Cookin!
Ingredients:
1 can cream of mushroom soup
1 small can boned chicken (or other meat or tuna)
1 small can evaporated milk
1 can cream of chicken soup
1 can Chow Mein noodles
Oven temp: ??? (This really seems like somethin that should, at the very least, be heated. But the recipe doesn't say a temp or a bake time. Should you really eat cream of chicken soup raw? Oh dear, I just puked and swallowed it.)
Pan size: Casserole, greased
How to:
Mix into greased casserole. Crush potato chips or corn flakes on top. (Oh my god. What? That's it? Stir up some cold soups and crap and toss some potato chips on top and that's food? Sounds like "bomb shelter special" to me. If you have the balls to try this cold, let me know so I can give you props here on the blog.)
Ingredients:
1 can cream of mushroom soup
1 small can boned chicken (or other meat or tuna)
1 small can evaporated milk
1 can cream of chicken soup
1 can Chow Mein noodles
Oven temp: ??? (This really seems like somethin that should, at the very least, be heated. But the recipe doesn't say a temp or a bake time. Should you really eat cream of chicken soup raw? Oh dear, I just puked and swallowed it.)
Pan size: Casserole, greased
How to:
Mix into greased casserole. Crush potato chips or corn flakes on top. (Oh my god. What? That's it? Stir up some cold soups and crap and toss some potato chips on top and that's food? Sounds like "bomb shelter special" to me. If you have the balls to try this cold, let me know so I can give you props here on the blog.)
Monday, January 14
Macaroni & Cheese Salad
Today's recipe is for a salad. Is this a cold salad? A hot salad? The recipe, courtesy of Mrs. Ross Burrill from the 1974 cookbook A Rainbow of Recipes from Roosevelt School, neglects to add these specifics, so we'll just call it a Tepid Macaroni & Cheese Salad.
Ingredients:
1 box macaroni, cooked (I presume this is regular elbow-style, but if you really want to get wild with this, you could make a box of Kraft Mac & Cheese instead)
1 to 2 c. cubed cheese
1 small onion, chopped
4-6 hard boiled eggs (chopped or sliced, I guess - or whole, if you want to mold the macaroni into a bird's nest and have the eggs sitting in it...which I don't recommend unless you plan to frighten the Ladies' Circle to death)
salt
2 heapin tbsp. pickle relish
1 c. mayonnaise
1 stalk celery, chop (that is not a typo on my part)
pepper
How to:
Combine all ingredients. (Well, it just doesn't get any easier than that, does it? Of course, you'd have to make a guess on bowl size, based on the quantity of ingredients. How bout you just chop everythin up on your kitchen counter and then figure out the bowl size from lookin at it?)
Ingredients:
1 box macaroni, cooked (I presume this is regular elbow-style, but if you really want to get wild with this, you could make a box of Kraft Mac & Cheese instead)
1 to 2 c. cubed cheese
1 small onion, chopped
4-6 hard boiled eggs (chopped or sliced, I guess - or whole, if you want to mold the macaroni into a bird's nest and have the eggs sitting in it...which I don't recommend unless you plan to frighten the Ladies' Circle to death)
salt
2 heapin tbsp. pickle relish
1 c. mayonnaise
1 stalk celery, chop (that is not a typo on my part)
pepper
How to:
Combine all ingredients. (Well, it just doesn't get any easier than that, does it? Of course, you'd have to make a guess on bowl size, based on the quantity of ingredients. How bout you just chop everythin up on your kitchen counter and then figure out the bowl size from lookin at it?)
Wednesday, January 2
Double-Decker Dinner
This casserole recipe comes to us from the First Lutheran Church Cookbook, courtesy of a Mrs. Nancy Niedert. Bein vegetarian, I am not about to try this recipe myself - but if you're a brave carnivore and make the attempt, please send me a picture of the finished product and after I return from puking in the sink, I'll post it on the blog.
Ingredients:
1 egg, beaten
1/2 c. tomato juice
1 1/2 c. soft bread crumbs, 2 slices bread
3/4 tsp. salt
dash pepper
1 lb. ground beef, pork, lamb, veal, or 2 c. cooked ground ham
1-10 oz. package frozen chopped broccoli
1 1/4 c. boiling water
1 c. quick-cooking rice
1/2 tsp. minced, dried onions (regular onion can be used in place of dry if you want)
1 tsp. salt
1 c. milk
1 c. shredded American cheese
2 eggs, beaten
Oven temp: 350 degrees
Pan size: 8x8 square, 2" deep
Cook time: 50 minutes total
How To:
In a mixin bowl, combine the first beaten egg, tomato juice, bread crumbs, 3/4 tsp. salt and pepper. Add meat and mix well. Pat meat evenly in bottom of ungreased pan or bakin dish (go ahead and give it a good smack, you devil you). Bake for 20 minutes. Drain off excess juices (gag) when done.
Meanwhile, in a 1-1/2 quart saucepan, cook broccoli in the water accordin to directions on package. DO NOT DRAIN! (woah - flashback...) (If usin a microwave, omit this step, just mix ingredients together and bake.) Stir in rice, onion, and salt. Bring to boil. Remove from heat. Cover and let stand for 5 minutes. Stir in milk, half of the cheese, and the 2 beaten eggs. Spread mixture over baked meat. Return to bakin dish to oven and bake for 30 minutes or till rice mixture is firm. Sprinkle remainin cheese on top. Let stand 10 minutes before servin. (If usin microwave, you might want to return to oven for a couple minutes to melt cheese.) (you, my dear Nancy, are a parentheses hog)
If usin ham, decrease salt. (why? because ham is salty? is that really goin to make a difference in the health benefits of this food?) May be done in microwave, but reduce water to 1/2 the amount. Recipe may be doubled without any problems (oh phew, I was worried), put in loaf cake pan.
Ingredients:
1 egg, beaten
1/2 c. tomato juice
1 1/2 c. soft bread crumbs, 2 slices bread
3/4 tsp. salt
dash pepper
1 lb. ground beef, pork, lamb, veal, or 2 c. cooked ground ham
1-10 oz. package frozen chopped broccoli
1 1/4 c. boiling water
1 c. quick-cooking rice
1/2 tsp. minced, dried onions (regular onion can be used in place of dry if you want)
1 tsp. salt
1 c. milk
1 c. shredded American cheese
2 eggs, beaten
Oven temp: 350 degrees
Pan size: 8x8 square, 2" deep
Cook time: 50 minutes total
How To:
In a mixin bowl, combine the first beaten egg, tomato juice, bread crumbs, 3/4 tsp. salt and pepper. Add meat and mix well. Pat meat evenly in bottom of ungreased pan or bakin dish (go ahead and give it a good smack, you devil you). Bake for 20 minutes. Drain off excess juices (gag) when done.
Meanwhile, in a 1-1/2 quart saucepan, cook broccoli in the water accordin to directions on package. DO NOT DRAIN! (woah - flashback...) (If usin a microwave, omit this step, just mix ingredients together and bake.) Stir in rice, onion, and salt. Bring to boil. Remove from heat. Cover and let stand for 5 minutes. Stir in milk, half of the cheese, and the 2 beaten eggs. Spread mixture over baked meat. Return to bakin dish to oven and bake for 30 minutes or till rice mixture is firm. Sprinkle remainin cheese on top. Let stand 10 minutes before servin. (If usin microwave, you might want to return to oven for a couple minutes to melt cheese.) (you, my dear Nancy, are a parentheses hog)
If usin ham, decrease salt. (why? because ham is salty? is that really goin to make a difference in the health benefits of this food?) May be done in microwave, but reduce water to 1/2 the amount. Recipe may be doubled without any problems (oh phew, I was worried), put in loaf cake pan.
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