Monday, December 27, 2010
Potato, Ham and Cheese Breakfast Casserole
Here are the ingredients needed:
2 1/2 pounds Yukin gold potatoes, unpeeled
1 tablespoon unsalted butter
1 cup chopped onion
1/4 cup chopped sun-dried tomatoes (not oil-packed) - optional
12 ounces ham, finely chopped (2 cups)
8 ounces fontina, Gruyere or Swiss cheese, shredded (2 cups) - I used Swiss because it's what I could find in the store.
2 tablespoons flour
8 eggs
3 cups whole milk or half-and-half (I used milk and it was fine)
1 teaspoon coarse salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
Place potatoes on a large pot with enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium or medium-low and simmer for 15 to 25 minutes, until potatoes are tender when pierced with a fork. Drain and let cool.
Melt butter in skillet over medium heat. Cook onion for 5 minutes or until golden brown and softened, stirring occasionally.
Heat oven to 350 degrees F. Spray 13x9 inch glass or ceramic baking dish with cooking spray. Remove skin from potatoes with paring knife and slice 1/4 inch thick.
Layer half of the potatoes in the baking dish. Top with half of the tomatoes, half the onions and half the ham. Toss the shredded cheese with flour and sprinkle half over the potatoes. Repeat layers with remaining potatoes, onions, ham and shredded cheese.
Whisk eggs until blended. Gradually whisk in the milk, salt and pepper. Pour over the potatoes and sprinkle with the Parmesan. Bake 50 to 55 minutes or until browned and bubbly and knife inserted in center comes out moist but clean. Center will set as casserole cools. Let stand 10 minutes before serving.
Casserole can be made up to 4 hours in advance and kept refrigerated until baking time. Bake 5 or 10 minutes longer than stated in recipe.
*recipe found in the January 2011 Cooking Club magazine.
Monday, December 13, 2010
30 Minute Meatloaves
- 1/2 cup ketchup
- 2 tablespoons packed brown sugar
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup baking mix, like Bisquick or Jiffy
- 1/4 teaspoon pepper
- 1 small onion, finely chopped
- 1 egg
Then, start cookin':
-Heat oven to 450 degrees. Stir ketchup and brown sugar together in a small bowl. Reserve 1/4 cup for topping. In a large bowl, stir remaining ketchup mixture with the rest of the ingredients until well mixed.
-Spray a 13x9 inch pan. Place meat mixture in pan, patting into a 12x4 inch rectangle. Cut into 12 sections and separate so no edges are touching. Brush reserved ketchup mixture on each loaf (I admit, I sometimes make more of the ketchup mixture. We're also ketchup lovers.).
-Bake 18 to 20 minutes or until no longer pink in center and meat thermometer reads 160 degrees when inserted into center of loaves.
Delish!
Pasta & Meatballs
- 1 cup water
- 1 - 26 ounce jar pasta sauce
- 1 1/2 cups uncooked elbow macaroni
- 20 frozen cooked regular or Italian style meatballs
- grated Parmesan, optional
And the directions are short and sweet as well. And EASY:
Heat water and pasta sauce to boiling in a 10 inch skillet. Stir in macaroni and meatballs. Return to boiling. Reduce heat to medium and cover. Cook 15 to 20 minutes longer, stirring occasionally, until macaroni is tender. Sprinkle with cheese.
Yup, that's it. Easy and good. I may even make this tonight.