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Welcome
to one of my 2-for-1 weeks!
Breakfast and dinner!
This breakfast is very different than just scrambled eggs, and lots more
fun, too! It's still cold outside, but here's an
option: spend your weekend at an indoor flea-market or shopping for antiques while you eat without too much
hassle...
Breakfast
Breakfast
Pizza
1
can refrigerated Crescent dinner rolls
1 pound bulk pork sausage
1 cup frozen hash browns, thawed
1 cup grated sharp Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese
Preheat oven to 375 degrees. Separate and place crescent roll
dough flat on an ungreased pizza pan. Press them together as if
making a pizza crust.
Crumble and brown the sausage in a frying pan, then drain.
Spread sausage over crust. Sprinkle with thawed hash browns, then
top with Cheddar cheese.
In a bowl, beat eggs with milk, salt and pepper. Pour over top of
pizza. Top with Parmesan cheese and bake for 30 minutes.
Serve
with orange juice or grapefruit juice.
Dinner
Entree
Pork Loin
Teriyaki
3/4 cup soy
sauce
1 teaspoon ground ginger
1 teaspoon minced garlic OR 1/2 teaspoon garlic powder
2-1/2 lbs. pork loin roast
Combine the soy sauce, ginger and garlic or garlic powder.
Marinate the pork loin in this sauce for 3-1/2 hours
(while you're out having fun!)
Then:
Preheat oven to 350 degrees. Bake , covered, for two hours or you
can grill outdoors for 2 hours over a slow charcoal fire. Baste
with sauce a few times during cooking.
Side Dishes
Sliced Baked
Potatoes
5
medium potatoes
1 teaspoon salt
5 tablespoons melted butter
2 tablespoons dried parsley
1 teaspoon chives
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 cup grated Cheddar Cheese
2 tablespoons Parmesan cheese
Preheat oven to 350 degrees.
Leave skins on potatoes, rinse them and slice about 1/4 inch thick.
Put potatoes into a sprayed casserole dish.
Sprinkle potatoes with salt and drizzle with the melted butter.
Sprinkle with all the herbs.
Bake, covered, for about 1 hour and 10 minutes.
Remove from oven and pierce with a fork to check and see if they're
almost done. If not, place lid back on pot and bake for an
additional 15-20 minutes, or until done.
Next, remove from oven and sprinkle with cheeses. Bake for 10-15
minutes longer until lightly browned, cheeses are melted and potatoes
are soft inside.
Broccoli
& Cheese Casserole
6
tablespoons butter
2 tablespoons flour
1 can cream of chicken soup, undiluted
1 cup shredded cheddar cheese (either mild or sharp, your choice)
2 bags (1 lb. each) frozen broccoli cuts, cooked according to package
directions
3 large eggs, beaten
Topping:
1 tablespoon butter
1 cup fresh soft bread crumbs (2-3 slices bread)
Preheat
oven to 350 degrees. Spray a 2 quart casserole.
In a large skillet, melt the butter over medium heat. Stir in the
flour until well blended. Next, stir in undiluted soup.
Cook, stirring, until thickened,
approximately 1 minute.
Stir in the cheese until smooth.
Remove skillet from heat.
Stir in the broccoli and eggs.
Spoon into the prepared casserole dish.
Next:
Make the topping.
In a small saucepan, melt 1 tablespoon butter.
Add the crumbs and toss to mix.
Sprinkle over entire casserole.
Bake casserole at 350 degrees, uncovered, until filling is bubbly and
topping is lightly golden and crusty, about 30 minutes.
Let stand for about ten minutes before serving.
Dessert
Apple
Spiced Cake
3-1/4
cups sifted flour
2-1/2 cups sugar
1-1/2 sticks butter, softened
3 eggs
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
6 cups coarsely chopped Granny Smith or Winesap apples
2 cups chopped walnuts
*You can add 1 cup of raisins, optional
Orange
Rum Syrup:
2
teaspoons grated orange rind
1/2 cup orange juice
1/4 cup sugar
1/4-1/2 cup rum
Preheat
oven to 350 degrees. Combine first eight ingredients in large
mixing bowl; mix at low speed until well blended. (mixture
will be very dry) Add apples, 1 cup at a time, mixing well after
each addition. Stir in nuts. Turn into well greased and
floured Bundt pan or 10-inch tube pan. Bake 1 hour and 15 minutes,
or until toothpick comes out clean. While still hot, drizzle syrup
over top until absorbed.
For
the orange rum syrup:
Combine
the orange rind, orange juice, sugar and rum in a small saucepan.
Bring to boiling, reduce heat and simmer for 10 minutes. Drizzle
over the cake while the syrup is still hot. Can be served with
whipped cream or plain.
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