• Re: Chiili/soup

    From Dave Drum@1:18/200 to Shawn Highfield on Thursday, April 21, 2022 06:28:22
    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?"
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Shawn Highfield@1:229/452 to Dave Drum on Thursday, April 21, 2022 15:13:32
    Dave Drum wrote to Shawn Highfield <=-

    Shifting gears - I found this in my local bird cage liner and gave it
    a whirl. It's a keeper.
    Title: Make Ahead Breakfast Enchiladas

    Yeah that sounds good! Cutting up a peameal bacon in a few mins to go
    with scrambled eggs.

    Shawn

    ... THINGS TO DO TODAY: Breathe in, breathe out, breathe in, breathe out.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)