From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!
- 1/2 bag herb bread crumbs
- 2 cups grated sharp cheese (I used mild cheddar cheese)
- 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
- 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
- 2 cups milk (I used just one)
- 3/4 tsp. dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk
- 4 eggs
Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!
When spring arrived, or when the spring farm share began, so did the eggs…
WOW! Eggs in my box! And….they’re….colored?
Thank goodness Farmer Z explained it all in his email. The blue egg is from an Araucana hen. The brown spotted egg is from a Cuckoo Maran hen. In the back is a duck egg.
I used the chicken eggs in the oatmeal pancake recipe along with some water. This had to sit for a few minutes to let the oatmeal and other dry ingredients soak into the wet ingredients.
While waiting, I started the link sausage.
Then onto the pancakes. Notice how I made them very small…like Silver Dollar pancakes. The kids love them this way!
The sausage is almost done…
I FORGOT TO TAKE A PICTURE!!! (Must’ve been too busy eating and serving them!)
VERSATILE OAT MIX (a recipe from my Mom!)
3 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
3-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups shortening
3 cups quick-cooking oats
ADDITIONAL INGREDIENTS FOR OAT PANCAKES:
1 egg, beaten
1 cup water
In a large bowl, combine the flour, sugars, baking powder and salt. Mix well. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool dry place for up to 6 months. YIELD: 9 cups (number of batches varies depending on recipe used).
TO PREPARE PANCAKES: Combine 1-1/2 cups oat mix, egg and milk in a bowl. Mix well. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. YIELD: 10 pancakes.
A few months ago, Farmer Z informed his members he was changing over to ducks rather than chickens for eggs. This week I get to try some!
Look how much bigger they are than chicken eggs! (Farmer Z’s duck eggs on the left, grocery store chicken eggs on the right.)
Thankfully, Aandwsayre sent me some links on duck eggs vs. chicken eggs. When I read duck eggs were excellent for baking, I immediately thought of the freshly milled whole grain bread I make every couple days for my family. The recipe calls for one egg per two pounds of dough. I think these two loaves are the most perfect I’ve made!
I continued to make bread, this time with a chicken egg, and look at the difference at the two batches! (two loaves on the left made with Farmer Z’s duck egg and two loaves on the right made with a store-bought chicken egg)
I started the process to make green puree from Sneaky Chef but got interrupted. How surprising! 😉 The greens I was using were a mixture of turnip (fast and slow cook) and mustard. I washed, tore the leaves off, and boiled and drained them, then stored them in the refrigerator so I could get to the other vegetables later.
Those greens stared at me for a few days every time I opened the fridge. So one morning, I put some in my scrambled eggs. The next night, I added some to a fettuccine alfredo with chicken dish. I realized the possibilities were endless! The best thing about it was they were already prepared. Though I love the time washing, tearing, chopping, and preparing the produce, I can’t spend all day in the kitchen! (Though this experience has made the kitchen a pleasant place for me!)
Well, I have a new batch of greens from my box now so I can continue the green puree…sometime.
To be continued…
mustard greens (Photo credit: Wikipedia)
turnip top, turnip greens (Photo credit: Wikipedia)
- Brown Butter and Maple Glazed Turnips (veggiesfromthefarm.wordpress.com)
- Southern Greens and Turnip Custard (veggiesfromthefarm.wordpress.com)
Good ole’ Jimmy Dean Sausage puts recipes on their package and I read them! My package (“reduced fat”) sported a “Breakfast Pizza” which called for frozen diced potatoes. So, as you may guess, I substituted a radish instead. It was yummy!