Shawn Highfield wrote to Dave Drum <=-
I was so inspired by the description (and its prominence in the novel) that I made up my own .... but I cleaned up after it was eaten and did
not make it a permanent fixture.
I love a good hearty fish stew. I make about one batch a year and
freeze portions as Andrea is not a huge fan of it. When she's not
around that or a meat pie are my go to's. :)
Once in a while I get inspired by a recipe that pops up in front of my
eyes. All sorts of fishy stews have been done here ... from cioppino
(the real "San Fransisco Treat") to bouillabaisse. Some are more (much
more) trouble than they're worth.
Shifting gears - I found this in my local bird cage liner and gave it
a whirl. It's a keeper.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Make Ahead Breakfast Enchiladas
Categories: Pork, Cheese, Breads, Eggs, Dairy
Yield: 5 servings
8 sl Bacon; cooked, drained,
- crumbled; divided
12 oz Breakfast sausage; cooked,
- crumbled, drained
1 1/2 c (6 oz) shredded extra sharp
- cheddar; divided
6 (6" to 8") flour tortillas
1 1/2 c (12 oz) half & half
4 Extra large eggs
2 ts A-P flour
1/4 ts (ea) salt & black pepper
Spray an 8" X 10" casserole dish with non-stick spray.
Reserve 2 tb of crumbled bacon for sprinkling on top of
enchiladas.
Combine sausage, 3/4 cup of shredded cheese and crumbled
bacon minus the 2 tablespoons reserved for sprinkling on
the top of the enchiladas.
Place about 1/2 cup of the sausage mixture down the
center of a flour tortilla. Tightly roll up and place
seam side down in prepared casserole dish. Repeat with
remaining sausage mixture and tortillas.
Whisk together the half and half, eggs, flour, salt and
pepper. Pour over enchiladas in the casserole dish.
Cover with aluminum foil and refrigerate overnight.
Set oven @ 350┬║F/175┬║C.
Bake breakfast enchiladas, covered, for 40 minutes.
Remove aluminum foil; sprinkle on remaining 3/4 cup of
shredded cheese and reserved bacon bits. Bake uncovered
for 10 additional minutes or until cheese is melted.
Remove from oven. Allow to cool for 5 to 10 minutes and
serve.
NOTES: You could certainly use store-bought bacon bits
in this recipe.
Feel free to substitute sharp or regular cheddar cheese,
Monterey Jack or Pepper Jack cheese for the extra sharp
cheddar cheese. You can also mix things up by using
several types of cheese.
You can also substitute whole milk for the half and half.
This dish is best if it's allowed to sit in the ice box
for at least an hour prior to baking, but overnight is
best.
Leftovers if any can be reheated or frozen.
Serves 4 to 6
by: Chula King
RECIPE FROM:
https://springfieldstatejournalregister-il.newsmemory.com
Uncle Dirty Dave's Kitchen
MMMMM
... "All right, so it's impossible. How long will it take?"
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)