Eggs Ala Goldenrod
By Sandra
2 Tbsp butter/oleo
1/4 tsp salt
2 Tbsp flour
1/8 tsp pepper
1 cup milk
Make rue, butter and flour, cook for a few minutes to get the rawness of the flour out then whisk in milk and salt and pepper. Stir continously until thickened.
Add the egg whites (diced up) and tablespoon of the egg yolk to the white sauce.
Pour over toast when heated through and sprinkle with egg yolt.
1 cup will feed a party of two and I use two hard boiled eggs for each surving, this can be reduced to your preference.
To get yolk sprinkles push through a sieve.
Scalloped Potatoes
By Kim
4 cups thinly sliced potatoes, about 6-8 medium potatoes.
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp butter
2 cups scalding milk
1/2 cup shredded cheddar cheese
Preheat oven at 350 degrees
In a buttered 2-quart baking dish, place a layer of about 1/3 of potatoes. In a small bowl, combine flour, salt, and pepper. Sprinkle half of the flour mixture of the potatoes and repeat with another layer of potatoes and the flour mixtures and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake for 45 minutes. Uncover; sprinkle cheese over potatoes. Return to the oven and bake, uncovered for an additional 15 minutes, or until potatoes are tender and cheese has melted. Serves 6 to 8.
Sour Cream Chicken Enchiladas
By Mary
2-3 Chicken breasts
1 larch can diced green chiles
2 cans family size cream of chicken soup
¼ cup of milk
1 pkg corn tortillas (30 count)
½ cup cooking oil
1 8-oz sour cream
Preheat Oven for 350 degrees
Boil chicken breasts until they are cooked through (about 30-45 minutes), set aside to cool. In a large sauce pan add the cans of Cream of Chicken soup, along with the milk for a creamy consistency. Once it comes to a light boil lower heat to a simmer, add the can of green chiles. Shred the chicken breasts and add to the simmering sauce, keep the sauce simmering at a low temp. In a small frying pan add the cooking oil. Once the oil is fairly hot dip the corn tortillas in the oil 1 at a time just to soften the tortilla (note if it becomes crisp like a tostada then the oil too hot and you’ve left the tortilla in too long.) Place the tortillas on paper towels to absorb the excess oil. Once the sauce is bubbling add the container of sour cream and stir until blended. In a casserole dish put a layer of sauce, then tortillas etc, until you’ve reached the top of the dish (4-5 layers). Top with cheese and heat thoroughly in oven until cheese is golden brown
Couscous and Fruit Salad
By Francesca
2 Tbsp Olive Oil
½ cup red or green onion, chopped
1 10-oz instant couscous
½ cup dried cranberries
¼ cup raisins
¼ cup chopped dates
½ cup cashews
¼ cup chopped fresh parsley
½ cup cooked chickpeas
Cook Couscous; follow instructions with vegetable broth, instead of water, if you wish. Toss with olive oil, and let cool. Chop remaining ingredients, and combine.
Spicy Brunch Bake
By Bonnie
Chopped green chilies
Chopped onion
1-1/2 cups shredded cheddar cheese
3/4 cup Bisquick mix
1-1/2 cup milk
3 eggs
Heat oven to 400 degrees. Spray baking dish with Pam. Brown sausage and onion; drain. Stir in green chilies. Spread in baking dish. Sprinkle in baking dish. Bake about 25 minutes or until knife inserted in center comes out clean.
Chocolate Truffle Balls
By Joy
1 can (14 oz) sweetened condensed milk
1 tbsp vanilla (optional)
Coating: powdered sugar, nuts, cocoa, sprinkles
In a nonstick pan, over low heat, melt the chocolate chips together with the condensed milk. Remove from heat and stir in vanilla.
Chill for 2-3 hours or until set.
Shape into 1-inch balls and roll in any of the above coatings.
Chill for 1 hour or until firm.
