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A few years back I printed a breakfast recipe that came to me from a reader who asked that I not use her name. I think she is proud of this recipe but is just too shy to have name in the newspaper. I think this is worthy of printing again!
HEARTY BREAKFAST CASSEROLE
■ 4 to 6 frozen hash brown patties
■ 1 cup (6 oz) cooked crumbled sausage
OR 1 cup cooked diced ham
■ 2 slices bacon, cooked and chopped
■ 1 Tbsp finely diced yellow onion
■ 1 cup shredded Cheddar cheese
■ 1 1/2 cups milk
■ 4 large eggs
■ 1/2 tsp kosher salt
■ 1/2 tsp pepper
■ 1/4 tsp Cajun seasoning, optional
Preheat the oven to 350 degrees. Remove the hash brown patties from the freezer, and begin to thaw at room temperature. Spray a 9×9 baking dish with cooking spray.
Lay the hash brown patties in the bottom of the baking dish. Sprinkle the Cheddar cheese over, then top with the sausage (or ham), onion and bacon. In a separate bowl, beat the eggs, milk, salt, pepper and Cajun seasoning if using. Slowly pour over the breakfast casserole.
Bake for 45 to 60 minutes until a knife inserted into the middle comes out clean. Allow to set for at least 5 minutes before cutting.
If you are looking for a tasty dessert to serve for Valentine’s Day, here is one I printed a few years ago.
CHOCOLATE COVERED SRAWBERRY COBBLER
■ 1 cup butter, cubed
■ 1 1/2 cups self-rising flour
■ 2 1/4 cups sugar, divided
■ 3/4 cup 2% milk
■ 1 tsp vanilla
■ 1/3 cup baking cocoa
■ 4 cups strawberries, quartered
■ 2 cups boiling water
■ additional strawberries for garnish, optional
Preheat the oven to 350 degrees. Place cubed butter in a 9×13 baking pan. Heat the pan in the oven in the oven for several minutes until the butter is melted. In a large bowl, combine the flour, 1 1/4 cups sugar, milk and vanilla until well blended. In a small bowl, mix the cocoa and remaining 1 cup sugar.
After removing the pan from the oven, carefully pour the batter over the melted butter. Sprinkle the berries and cocoa mixture evenly over the batter. Then gently pour the boiling water over the top. Do Not Stir!
Bake for 35 to 40 minutes or until a toothpick inserted into the cake portion comes out clean. Let stand for 10 minutes. Serve this cobbler warm with additional berries if desired.
You can top with chocolate syrup and whipped cream for a beautiful and tasty presentation.
If you do not have self-rising flour, you can make your own. Mix 1 cup all-purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt. This equals one cup of self-rising flour.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks so much, and Happy Cooking!
