Brunch Casserole

2 1/2 bread cubes
1 lb. meat, cooked
2 1/2 c. cheese
6 jumbo eggs or 8 large
1 tsp mustard
1/2 tsp. salt
3 c. milk
Spread bread cubes in bottom of 9X13 pan. Top with meat. Add cheese. In a separate bowl, beat eggs with mustard and salt. Add milk and beat. Pour over bread, meat and cheese. Bake at 350 degrees for 1 hour. (This can be prepared the evening before and baked in the morning.)


Egg in a Nest

Butter both sides of a piece of bread. Cut a round hole out of the middle. Put in skillet on medium heat. Put a little butter in the hole and then an egg. Fry till browned. Flip and fry other side. Use fried bread hole to dip into egg yolk.

Baked Stuffed Eggs

10 to 12 hard-cooked eggs
3 to 4 Tbsp. sour cream
2 tsp. mustard
1/2 tsp. salt

1/2 c. chopped onion
0.2 Tbsp. butter
1 can cream of mushroom soup or your own white sauce (see above—Crockpot Chicken and Potatoes)
1 c. sour cream
1/2 c. shredded cheddar cheese
1/2 tsp. paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Fill the egg whites; set aside. In a sauce pan, saute onions and mushrooms in butter until tender. Mix in flour. Slowly add milk. Add salt and worcestershire sauce. Heat till thickened. Add sour cream. Mix well. Pour half into an ungreased 11x7x2 baking pan. Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Bake, uncovered, at 350 degrees for 20-30 minutes or until heated through. 6-8 servings.

Saucy Eggs

Fry your eggs. After flipping them, add salsa and top with shredded cheese of your choice. Cover and heat till the cheese is melted.

Custard Pie

1 9-inch pie crust (see below)
3 eggs
1 c. sugar
2 Tbsp brown sugar
1/8 tsp. salt
3 c. milk or enough to fill pie pan
Beat eggs till foamy. Add sugar and salt. Stir in milk. (If you heat the milk till it’s good and warm, the pie won’t take as long to bake.) Pour into pie crust.
Bake at 425 degrees till it begins to brown on top. Reduce heat to 250 degrees and bake till barely set. (Till it jiggles like jello in the middle instead of sloshes like liquid.)
I’m not crazy about custard pie, except this one. The delicately flavored custard is silky and delectable. It’s a family favorite.

Push Pastry

1 1/2 c. flour
1/2 tsp. salt
1/2 c. butter, melted
3 Tbsp. milk
In a 9-inch pie pan mix together flour and salt. Stir together butter and milk until well mixed. Pour over flour mixture. With your fingers, mix together, handling gently. Shape into a round disc. Press into pie pan.

This is a buttery, flaky, never fail pie crust.


See more recipes in the Newsletter Archives.