November 24th, 2006 by alice
Tags: Breakfast, Casserole, Mushroom, Sausage
INGREDIENTS
- 1lbpork sausage
- 3cupssliced mushrooms(8 oz.)
- 6cupssourdough bread or French bread, cubes(about 8 oz.)
- 3cups shreddedswiss cheese or cheddar cheese(12oz.)
- 4green onions, sliced
- 5eggs
- 2cupsmilk
- 1 (8 ounce)cartonsour creamor light sour cream
- 1/4teaspoonpepper
DIRECTIONS
- In skillet cook sausage until no longer pink;drain off excess fat.
- Add mushrooms, cook until tender.
- Place bread cubes in a greased 3-quart rectangular baking dish.
- Layer sausage mixture over bread.
- Top with cheese and Green OnionSTEP 2 ANOTHER VERSION!
- Combine eggs, milk, sour cream and pepper; pour evenly over layers in casserole.
- Cover and refrigerate 2 to 24 hrs!
- Preheat oven to 325Bake uncovered 50-55 minutes or until knife inserted near center comes out clean.
- Let stand 10 minutes before serving.
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November 24th, 2006 by alice
Tags: Chops, Gravy, Pork
INGREDIENTS
- 4-5pork chops, 1/2 inch thick
- 1cupflour
- 1teaspoonsalt
- 1teaspoonpepper
- 2 1/2teaspoonscajun seasoning
- 1teaspoongarlic powder
- oil(for frying)
- 1 (10 1/2 ounce)cancream of chicken soup
- 1/2cupmilk
DIRECTIONS
- Place pork chops in pan.
- Season with some salt and pepper if desired.
- Cover pork with water.
- Boil for 45 minutes on medium-high heat.
- Meanwhile mix all dry ingredients.
- Set aside.
- After pork has boiled, reserve 1 1/2 cups of the water, drain the rest.
- Place pan back on burner (leave on med-high heat).
- Add enough oil to cover bottom of skillet.
- Coat pork chops with flour mixture.
- Place in hot oil.
- Fry on both sides till golden brown.
- Remove pork from pan and reduce heat to medium.
- Add reserved water, cream of chicken soup.
- Stir well.
- Add milk.
- Stir well.
- Cook until thick and heated through.
- Add more or less milk for desired thickness.
- Serve over pork chops.
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November 24th, 2006 by alice
Tags: Chicken, Mushroom, Sauce
INGREDIENTS
- 8chicken breastsor boneless chicken breasts
- salt and black pepper
- 2tablespoonsoil
- 1tablespoonbutter
- 3cups slicedfresh mushrooms
- 2green onions, chopped
- 1cupdry white wine
- 3tablespoonsbutter
- salt and pepper
- 1tablespooncornstarch
- 2tablespoonscold water
DIRECTIONS
- Season chicken with salt and pepper on both sides.
- Heat butter and oil in a skillet over medium heat; add in chicken and brown on both sides, remove to a plate and keep warm.
- In the same frypan, saute mushrooms and onions until tender.
- Stir in wine, butter, salt and pepper.
- In a small bowl, combine cornstarch and water until smooth; add to skillet.
- Bring to a boil; cook and stir for 2 mins, or until thickened.
- Return chicken to frypan.
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November 24th, 2006 by alice
Tags: Banana, Chip, Chocolate, Cream, Pie
INGREDIENTS
- 1 (18 ounce)canrefrigerated chocolate chip cookie dough
- 1/3cupsugar
- 1/4cupcornstarch
- 1/8teaspoonsalt
- 2 1/3cupsmilk
- 5egg yolks, lightly beaten
- 2tablespoonsbutteror margarine
- 2teaspoonsvanilla, divided
- 3mediumfirm bananas
- 1 1/2cupswhipping cream
- 3tablespoonsconfectioners’ sugar
DIRECTIONS
- Cut cookie dough in half widthwise.
- Let one portion stand at room temperature for 5-10 minutes to soften (return the other half to the refrigerator for another use).
- Press dough onto the bottom and up the sides of an ungreased 9-inch pie plate.
- Bake at 375 degrees for 11-12 minutes or until lightly browned.
- Cool on wire rack In a saucepan, combine the sugar, cornstarch and salt.
- Stir in milk until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes longer.
- Remove from heat.
- Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat; stir in butter and 1 teaspoon vanilla.
- Spread 1 cup filling into prepared crust.
- Slice bananas; arrange over filling.
- Pour remaining filling over bananas.
- Refrigerate 2 hours or until set.
- In a chilled mixing bowl; beat cream until it begins to thicken.
- Add confectioners’ sugar and remaining vanilla; beat until stiff peaks form.
- Spread over pie.
- Refrigerate for 1 hour or until chilled.
- Refrigerate leftovers.
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November 24th, 2006 by alice
Tags: French, Fried, Skunk
INGREDIENTS
- 2skunks, skinned and cleaned
- 1tablespoonsalt
- water, to cover
- 2cups bearfator lard
- 2egg yolks, beaten
- 3cupsmilkor cream
- 1 1/2cupsflour
- 1/2teaspoonsalt
- 2tablespoonsbaking powder
DIRECTIONS
- Clean and wash the skunks, making sure that the scent glands are removed.
- Cut up into small serving pieces.
- Put a soup kettle on the stove and add the meat.
- Cover with cold water and bring to a boil over high heat.
- Lower the heat and boil until the meat is tender, about 40 minutes.
- Remove all the scum that rises to the surface.
- Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder.
- Mix real good until the batter is about like cake batter.
- Heat the bear fat or lard in a deep fryer to about 360 degrees.
- Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown.
- Drain well and serve.
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