smorgasbord

[djinny]

Here's some randomness while I clean up the house:
-I think expecting to have 8 happy days in a row was overly optimistic.
-PA's job is having layoffs by the first of the year. I'll be glad when it's over. It's sad catching him staring off into space with his brows knit.
-Also his car decided that keeping oil inside the engine was more than it could

Comments

[mshrmit]

Gen claims that our cat loves her because "She isn't running away," so I know where you're coming from.

Sorry about the car. That stinks even if it isn't around Christmas.

[djinny]

Thanks! It ended up only being $275. Much better than when they open it up and say, "Oh, that's going to run you 600, 700 dollars."

[mshrmit]

Much better!

My fav breakfast casserole

[anonymous]

Nancy's Salem Breakfast

9 eggs, beaten lightly
3 c milk
2 c shredded cheddar
2 lbs. fried drained sausage or chopped ham
1 tsp dry mustard
9 slices bread, cubed
salt and pepper to taste

In large bowl, combine all ingreds, pour into greased 9X13 casserole. Refrigerate, covered, overnight. Bake at 350 for 1 hour. Serves 10-12.

Have a fun Christmas! Donna

Breakfast Casserole

[anonymous]

Amy DeLoach has a yummy recipe for a quiche, which could be doubled and made in a 9 x 13.

2 cups of shredded cheese (I use one cup cheddar and one cup monterrey jack - could use swiss)
2 TBSP flour
1 large can of evaporated milk (can use 1 1/2 cups of half & half)
4 eggs slightly beaten
1/2 tsp salt
dash of pepper
9" unbaked pie shell (this recipe makes enough to fill two 9" regular size pie shells. I think I remember if you use the deep dish, you will still have some of the mixture left)

Toss cheese with flour. Add milk, eggs, and seasonings. Mix well. Pour into shell and bake @ 350 for 40-45 minutes or until firm. Hint - It works best to cook the shell 5-7 minutes first so the bottom won't be soggy. You can add cooked crumbled bacon, sausage, or ham, or whatever else you like in your quiche.

Hope you enjoy!!

p.s.

[anonymous]

I forgot to login. It was from me, Keri. :) Hopefully it's not too late to make it for Christmas morning! We really love that recipe.