Potatoes and Sausage

Ingredients

  • 4 large Potatoes
  • 3 Polish Sausages (pre-cooked)
  • 1 tsp Garlic Salt
  • 1 tbsp Oregano
  • 1 tbsp Basil

Directions

Put 3/4 inch of water in the bottom of the oven and sprinkle in garlic salt, oregano, and basil. Fill with chunks of peeled potatoes until they are just above the water level. Cover with a layer of polish sausages sliced up and then bake for 90 minutes with 12 briquettes below and 12 briquettes on top of the oven. The water should be gone (or nearly gone) by the time it is done baking.

If cooking in a conventional oven bake at 350°

Cinnamon Bread

Ingredients
• 16 slices of Bread
• 2 sticks Salted Butter,Softened
•1 cup Sugar
• 3 teaspoons Ground Cinnamon
• 2 teaspoons Vanilla Extract
• 1/8 teaspoons Ground Nutmeg

Directions

Preheat oven to 350°

Smush softened butter with a fork. Dump in sugar,cinnamon,vanilla,and nutmeg. Stir to combine

Spread on slices of bread,completely covering the surface all the way to the edges.

Place toast on a cookie sheet. Place cookie sheet into the oven and bake for 10 min. Turn on the bronler and broil until bubbling

Mamaliga

Ingredients

  • 1 cup Cornmeal
  • ½ cup Sugar
  • ½ tsp Salt
  • 1 tsp Vanilla
  • 3 cups Milk
  • 2 Eggs

Directions

  1. Combine milk, sugar, salt and vanilla and bring to the cusp of boiling.
  2. Stir in eggs and cornmeal and reduce heat.
  3. Stir over low heat for 2 minutes.

Crepes

Ingredients

  • 1 ¼ cups Flour
  • ¼ cup Sugar
  • ¼ tsp Salt
  • 3 beaten Eggs
  • 1 cup Milk
  • ¾ cup Water
  • 1 tsp Vanilla
  • 3 tbsp Butter melted

Directions

Mix flour, sugar, and salt. Separately mix eggs, milk, water, vanilla, and butter. Combine and beat until smooth (we like to use a blender). Set batter aside for 30 minutes before cooking.

These crepes are so good we eat three batches at a sitting. (Imagine when we have teenagers in the house.)

Rice Pudding

Ingredients

  • 6 Eggs
  • ½ tbsp Salt
  • ¾ cup Sugar
  • 1 tsp Vanilla Extract
  • 1 drop Lemon Extract
  • 1 tsp Cinnamon
  • 3 cups Milk
  • 3 cups Cooked Rice

Directions

Mix well and bake at 350° for 1 hour in a glass dish.

In an effort to get more of a custard on top (within the limits of our 4½ quart glass bowl that basically holds a double batch of rice pudding), I plan to try cooking up 3-3½ cups of rice (I normally cook up 4 or 5 cups) and then using 2½ times of the custard ingredients. That will likely require cooking it for 10-15 minutes longer.

Green Chile Souffle & Friends

Ingredients

  • 1 lb Jack Cheese
  • 1 cup Milk
  • 1 cup Flour
  • 2 cups Cottage Cheese
  • 6 Eggs lightly beaten
  • ½ tsp Salt
  • 1 cup melted Butter
  • 1 4oz can Green Chiles

Directions

Combine all ingredients except butter. Pour half the butter in a 9X13 pan. Fill the pan with the mixture and then pour the remaining butter over the top. Bake at 375° for 45 minutes.

 

Sausage and Egg Casserole

Ingredients

  • 1 lb Sausage cooked
  • 1 small Onion finely chopped
  • 1 tsp Garlic
  • 12 large Eggs beaten
  • ¼ tsp Salt
  • dash of Pepper
  • 1 ¼ cup Milk
  • ½ tsp Mustard
  • 1 ½ cups Shredded Cheese

Directions

Saute onion in cooking sausage. Add all other ingredients and pour into 9X13 pan. Bake at 350° for 30-40 minutes

Bacon, Egg, and Cheese Casserole

Ingredients

  • 2 tbsp Butter
  • ½ cup finely chopped Onions
  • ⅓ cup Milk
  • 12 large Eggs beaten
  • 1 cup shredded Cheese
  • 4 slices Bacon cooked and crumbled (diced ham may substitute)

Directions

Saute onions in butter. Combine remaining ingredients in 9X13 greased pan. Bake at 350° for 30 minutes.