Breakfast Casserole

Ingredients:
1 loaf bread
1 dozen eggs
1 lb sausage
handful of grated cheese
1 onion, chopped fine
1 bell pepper, chopped fine

Directions:
Spray 9x13 pan with cooking spray.  Cut crust off bread, cube edges of bread.  Lay bread slices in bottom of pan. Beat eggs and add salt and pepper; then fold in bread cubes and pour over bread.  Layer onion, bell pepper, sausage, and cheese on top.  Bake uncovered at 350 for 30 minutes.

***From Sharon Crowther

Grammary's Zucchini Casserole

Ingredients:
6 C. sliced Zucchini/yellow squash mixed
1 med onion, chopped or sliced
1 carrot, shredded
1 can Cream of chicken or celery soup
1 C. sour cream
1 cube margarine
8 oz. Pepperidge Farms stuffing mix


Directions:
Add small amount of water to vegetables and cook until tender-crisp...don't overcook. DRAIN, then add soup and sourcream.  Melt margarine and mix with stuffing crumbs.  Spread half of stuffing in large casserole dish. Pour in zucchini mixture then top with remaining crumbs.  Bake 350 until bubbly.

Mandarin Chicken Salad

Salad:
1 lg bunch romain lettuce
1 lg head iceberg lettuce
2 lg chicken breasts
2 cans drained mandarin oranges
1/3 c. almonds

Dressing:
1/4 c. salad oil
2 T. vinegar
1 T. dry parsley
1/2 t. salt
1/8 t. pepper
Dash of tabasco

Directions:
Cut up chicken into bite size pieces. Dip in soy sauce then roll in flour and fry in skillet til golden brown and cooked. Place slivered almonds in skillet with 2 T. sugar and stir with a wooden spoon til well coated and caramelized. Cool.
Prepare lettuce by tearing into bite size pieces. Add chicken and mandarin oranges. Pour dressing over salad and coat well. Break up almonds, toss into salad just before serving.

Buttermilk Syrup

Ingredients:
1 ½ cups sugar
¾ cups buttermilk
½ cup butter
2 T. Karo syrup
1 t. baking soda
1 t. vanilla

Directions:

Mix all ingredients together except for baking soda and vanilla. Bring mixture to a rolling boil and boil for 2-3 minutes, stirring constantly. Add vanilla – stir well. Remove syrup from heat and add baking soda. The mixture doubles in size, so make sure you have a large pan!!Let the syrup cool after stirring in baking soda. It will look like creamy mashed potatoes at first. Serve warm.Store in refrigerator for up to 2 weeks, reheat before use. Again, it will double, so use a bigger container J

Notes:

I don’t always add the vanilla – depends on my mood.The longer you let the mixture boil before adding the baking soda, the more ‘caramel-ly’ it will be come. We love to serve this over French toast with fresh sliced strawberries and a dot of whipped cream. Mmmmm ….

***This is from a friend of Uncle Kelly's

Garlic Parmesan Baked Halibut

Ingredients:

Topping:

¼ cup butter, softened
¼ cup mayonnaise
½ cup freshly grated Parmesan cheese
2 Tbsp green onion, finely chopped
4-6 cloves garlic, crushed
Dash of Tabasco
.
Salt and pepper, to taste
½ lemon, juiced
4 halibut filets (~1" thick)

Directions:

Preheat oven to 450. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets in a baking dish. Bake for 6 minutes.

Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top and sides of fish. Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned. Serve immediately with rice and veggies.

Grammary's Chicken Salad

Ingredients:
1 c. Miracle Whip
1 c. chicken broth
1/4 c. sugar
salt & pepper
1 1/2 lbs. of macaroni, cooked
1 bottle of chicken
2 chopped apples
4-6 green onions

Directions:
While macaroni cooks, mix the first four ingredients together for dressing and prepare chicken, apples, and onions.  Drain macaroni and add all ingredients.  Refrigerate for several hours.

Salad Dressing

Ingredients:
1/4 c. olive oil
2 T. lemon juice
2 t. honey mustard or Dijon
2 garlic cloves
1/2 t. sugar or honey to taste
1/2 t. dried oregano
1/4 t. salt
1/4 t. dried thyme
1/8 tsp. pepper

***From Kaye Wheeler