Mike's birthday food
I put receipes on here so I don't lose them . . . This is what we're having for Mike's birthday, they are his moms recipes.
Christmas Breakfast Casserole
16 slices white bread with crusts cut off (I feed them to the birdsJ)
enough slices of ham to cover the pan twice
enough slices of pepperoni to cover the pan twice
enough slices of cheddar cheese to cover the pan twice. (I actually use grated cheese-it’s easier)
Layer these in a 9x13 pan starting with the bread and ending with the cheese. Then mix the following ingredients and pour over the pan as evenly as possible.
6 eggs
2 cups whole milk (I use whatever I have-I didn’t realize it wanted whole milk)
2 tsp. Worcestershire sauce
¼ c minced green pepper
¼ c minced onion
½ tsp. Salt
½ tsp. Pepper
½ tsp. Dry mustard (adds a lot of flavor & warmth to the dish)
Cover and refrigerate overnight. This allows the egg mixture to thoroughly soak into the bread and is crucial to the success of the dish.
The next morning, melt butter. Sprinkle cereal over entire pan and drizzle butter on top.
1 cube butter
enough special K or corn flakes to cover the pan lightly
Bake in a preheated oven--350° for 1 full hour. Allow to set-up by waiting 10 minutes before cutting or eating.
Green Chile Enchiladas
10-12 flour tortillas
1 can each cream of mushroom & cream of chicken soup
1 c sour cream
2 c grated Colby-jack cheese (save ½ of it back for the top at the end)
2 c chopped cooked chicken (I sometimes use turkey, and I sometimes use canned chicken-2 cans)
1 c salsa
1 can diced green chilies
½ c chopped onion
1 can sliced black olives (keep a few back for the top)
3 green onions chopped for garnish (Keep out to save for the top)
Mix all ingredients but the tortillas & those listed to save for the top. I usually heat it some to make the baking process go a little quicker. It’s all cooked except the onions, so it’s just a matter of heating through completely once it’s assembled. Scoop filling into the middle of a tortilla, roll, and place in pan. When pan is full, spread any extra filling across the top, top with cheese, olives, and green onion. Bake at 325° for 25-35 minutes. It’s done when the middle is warm.
I cut it into squares because it’s nearly impossible to remove an enchilada intact.
Christmas Breakfast Casserole
16 slices white bread with crusts cut off (I feed them to the birdsJ)
enough slices of ham to cover the pan twice
enough slices of pepperoni to cover the pan twice
enough slices of cheddar cheese to cover the pan twice. (I actually use grated cheese-it’s easier)
Layer these in a 9x13 pan starting with the bread and ending with the cheese. Then mix the following ingredients and pour over the pan as evenly as possible.
6 eggs
2 cups whole milk (I use whatever I have-I didn’t realize it wanted whole milk)
2 tsp. Worcestershire sauce
¼ c minced green pepper
¼ c minced onion
½ tsp. Salt
½ tsp. Pepper
½ tsp. Dry mustard (adds a lot of flavor & warmth to the dish)
Cover and refrigerate overnight. This allows the egg mixture to thoroughly soak into the bread and is crucial to the success of the dish.
The next morning, melt butter. Sprinkle cereal over entire pan and drizzle butter on top.
1 cube butter
enough special K or corn flakes to cover the pan lightly
Bake in a preheated oven--350° for 1 full hour. Allow to set-up by waiting 10 minutes before cutting or eating.
Green Chile Enchiladas
10-12 flour tortillas
1 can each cream of mushroom & cream of chicken soup
1 c sour cream
2 c grated Colby-jack cheese (save ½ of it back for the top at the end)
2 c chopped cooked chicken (I sometimes use turkey, and I sometimes use canned chicken-2 cans)
1 c salsa
1 can diced green chilies
½ c chopped onion
1 can sliced black olives (keep a few back for the top)
3 green onions chopped for garnish (Keep out to save for the top)
Mix all ingredients but the tortillas & those listed to save for the top. I usually heat it some to make the baking process go a little quicker. It’s all cooked except the onions, so it’s just a matter of heating through completely once it’s assembled. Scoop filling into the middle of a tortilla, roll, and place in pan. When pan is full, spread any extra filling across the top, top with cheese, olives, and green onion. Bake at 325° for 25-35 minutes. It’s done when the middle is warm.
I cut it into squares because it’s nearly impossible to remove an enchilada intact.