Wednesday, December 21, 2005

The library staff had a holiday breakfast! The smell of sausage cooking brought in other college staff to enjoy the food. Here are some of the recipes and images from the breakfast:
Overnight French Toast
4 eggs (egg substitute OK)
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1 loaf Vienna or Italian bread, cut into (1-inch-thick) slices
Beat all ingredients except bread with a wire whisk. Place bread in a single layer in casserole dish. Pour egg mixture over bread. Cover and refrigerate overnight. Turn once. Preheat oven to 400-425 F. Melt 1/3 cup margarine and pour evenly in jelly-roll pan. Arrange bread slices in pan. Bake until golden, 20 to 25 minutes. Serve with butter and syrup. Note: Sprinkle with 1/2 cup chopped nuts, if desired.

Breakfast Casserole Recipe
Yield: 12-15 servings (Recipe can be cut in half for a smaller crowd)
2 tablespoons butter
24 large eggs
1/4 cup half-and-half (optional)
1 pound bulk suasage, cooked, drained and crumbled
1 cup chopped cooked ham (optional)
1 cup sour cream
1 cup Cheddar cheese, shredded
Whisk eggs with half-and-half (if used) until thoroughly mixed.
Melt butter in large (nonstick) pan. Add eggs to skillet. Cook the scrambled eggs slowly so that they do not overcook. They should be soft.
Use butter or non-stick spray to "grease" a 9-inch x 13-inch casserole pan.
Place the scrambled eggs in the prepared pan. Add the sausage, sour cream, ham (if used). Gently toss the ingredients to mix them together.
Sprinkle shredded cheese on top.
Cover and refrigerate the pan until ready to heat and serve - up to 24 hours or so.Heat the casserole in a 350 degree F. oven for 20 minutes until heated through and cheese has melted.

Good gravy!
sausage (bacon will work equally well)

Fry sausage in a nonstick skillet (the traditional cast iron skillet gives a bit better flavor, but requires more skill as well!).
Remove and drain sausage, while keeping the grease in the skillet.
To the hot grease, add flour -- usually start with a tablespoon and keep adding a bit until you have a moderately thick mixture. It's important to keep the skillet hot while adding flour so that the flour and grease will mix well. Stir constantly.
Add milk -- start with a pint or so, and stir constantly while keeping the mixture hot. Additional milk may be added at any time to thin the mixture.
Once the gravy begins to thicken, add salt and pepper to taste.
An additional option is to crumble some sausage and add to the gravy.

The ingredients for this gravy will vary according to the amount of grease available and the desired thickness of the gravy. If you add "too much" milk and the gravy is too thin, just keep cooking it and it will thicken.

Slather some on a hot biscuit and enjoy!

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