Weekend Report

I hope everybody had a great Thanksgiving day.
Some folks probably still have some leftovers, and don't even want to think about cooking.

But for those of you who are ready, I'll post some recipes below.

What's up this weekend... just depends on the weather and what happens.

Why do I say that?

Hot, Cold, Hot, Cold, Warm, Cold, Freezing cold, Warm, Hot, Cold...
Who can keep up with this crazy weather around here.

Plus, I quit making weekend plans because they almost always get changed somehow by somebody or something, and that was beginning to get on my last nerve.

(Let me clarify and pronounce that it's not my lovely that changes my plans...it's everybody else.)

So......

Here are a few recipes for ya...
Enjoy!!!
B.D.


Honeymooners' Casserole

2-1/2 cups refrigerated or frozen loose-pack hash brown potatoes
1/2 to 3/4 cup shredded Monterey Jack cheese with jalapeno peppers
3/4 to 1 cup diced fully cooked ham
1/2 to 3/4 cup shredded Swiss cheese
4 beaten eggs
1/2 cup light cream or half and half

Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease a small casserole dish. Arrange potatoes evenly in the bottom of the dish.

Bake uncovered in a 400 degree oven for 20 minutes. Remove casserole dish from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350. On top of the potatoes in the casserole, layer Monterey Jack cheese, ham, and Swiss cheese.

In a small mixing bowl combine the eggs and light cream. Pour egg mixture over potato and cheese mixture in casseroles. Bake uncovered, in the 350-degree oven about 25 minutes or until centers appear set. Let stand about 5 minutes before serving.


Bacon Pie

12 slices bacon (about 1/2 pound), crisply fried and crumbled.
1 cup shredded Swiss cheese (about 4 ounces)
2 cups milk
4 eggs
1/8 teaspoon pepper
1/3 cup chopped onion
1 cup Bisquick baking mix
1/4 teaspoon salt

Heat oven to 400 degrees.
Lightly grease 10-inch pie plate.
Sprinkle bacon, cheese, and onion in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed, or 1 minute with hand beater. Pour into pie plate; bake until golden brown and knife inserted in center comes out clean, about 30 minutes.
Let stand 5 minutes. Garnish with bacon curls and parsley sprigs, if desired.
Serves: 6

Note: If using a 9-inch pie plate, decrease milk to 1-1/2 cups, baking mix to 3/4 cup, and eggs to 3.


Breaded Bacon

A wonderful sweet and spicy meat to serve with any breakfast.
The bacon can also be breaded the night before and will absorb the breading flavor.

1/2 cup flour
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1 pound thick-sliced bacon

Mix dry ingredients and coat bacon with mixture.
Fry bacon to desired crispness.