Cauliflower Soup with Sausage and Cheddar

                This is a wonderful soup that can be made thin or thick.  Or maybe in between.  I wanted the cauliflower to be chunky so I did not puree. If you want a smooth thick soup, then once the cauliflower is tender remove it and puree with a small amount of liquid.  REMEMBER that you should only puree about a cup at a time if you are using a blender.  This keeps the extremely hot liquid from splashing onto you!  You can also use a stick blender that goes directly into the pot.  You can only puree part of the cauliflower, if you desire, too.   I served this with a lovely salad and a slice of toasted Oatmeal Walnut bread.  It was a wonderful dinner for a chilly evening.

Bratwurst and Sauerkraut

You are probably wondering why there is no photograph of this recipe, right?  Well, it is because we ate it! Seriously. The bratwurst and sauerkraut, not the photo, he-he. I thought that I had a picture that could be used but I did not, so it is time to use your imagination. Yea!

This is very easy but it does take a little while to cook.  The bratwurst needs to be boiled in beer first and then baked.  Once the links are boiled, you can put everything in the oven to finish cooking.  Throw some frozen biscuits in the oven, (cook in a separate pan) at the last minute and your family will be amazed.  This works well for any type of sausage.  Boiling reduces the amount of fat left in the meat, however, if you use the same beer to bake with, then that does not apply.  I use fresh beer hoping to reduce the amount of fat clogging my arteries.  You can substitute chicken broth for the beer if you are opposed to using alcohol.

1 package of Bratwurst
12 to 24 ounces of beer or chicken broth, divided
1 32-ounce jar of Sauerkraut, I use Libby's
Caraway Seeds (optional)

Preheat oven to 350 degrees.
In a saucepan, place bratwurst and pour in enough beer or broth to just cover.  Bring to boil and cook for 10 to 15 minutes.  The sausage will appear gray.

Wash and drain sauerkraut, place in an 8" X 8" oven proof baking dish.  Toss with caraway seeds, if using.  Place boiled bratwurst on top of sauerkraut.  Add 6 ounces of beer or broth.  Bake at 350 degrees about 30 minutes.  When the tops side of the sausages are crispy, turn over and brown the other side, about 20 minutes, more.  Remove from oven, and adjust the heat to accomodate the frozen biscuits.  Tent the bratwurst to keep warm.  Cook the frozen biscuits as directed.

Enjoy!

Deloris

Oven Roasted Pork Chops

To go with the delicious green beans, from yesterday, an oven roasted, thick, boneless, center-cut pork chop. Yummmmmm! You can use a regular bone-in pork chop.  If you use thinner pork chops, double the number of chops and the breading.  You will not cook the thinner chops in the oven because it will dry them out. However, the recipe below is for the thicker chops, just remember to adjust accordingly.

4 Thick-cut, Boneless, Center Pork Chops
2 slices of White Sandwich Bread
1 teaspoon of dry Parsley Leaves
1/2 teaspoon of Garlic Powder
zest of 1 Lemon
Salt and Pepper
1/4 cup of  Sepay Groves Olive Oil

Tear up the slices of bread and put in a blender.  Blend on high until crumbs form and there are no chunks left.  Pour bread crumbs into a shallow bowl and add the parsley, garlic powder, and lemon zest.
Season the pork chops with salt and pepper. Dredge in the bread crumb mixture.
Heat olive oil in a large oven proof skillet, fry the pork chops on both sides until brown, about 5-6 minutes on each side. Place skillet of thick-cut chops in the oven.  Bake at 450 degrees for 20 to 25 minutes. 
If you are making the green beans with it, put the pan of green beans in now.
Once the pork has reached 165 degrees in the center of the largest chop, remove, tent with foil, and let stand for 5 minutes.  This allows the meat to finish cooking without getting dry.

Enjoy!

Deloris

Homemade Pizzas

Ever want a delicious pizza at home? If you order delivery, it is just not the same as pulling the pizza out of a nice, hot oven.  And a frozen pizza, no matter how good it is supposed to be, just does not cut it for me.Then there is an issue about the toppings and the sauce, I have yet to get the right amount of sauce to everything else ratio, on a purchased pizza. There was a time when green olives were available for pizza toppings but I have not seen that on a menu for a long time. This recipe makes 2 8-inch pizzas that you can top with anything you like.

Quick Breakfast Sandwiches

I have always been a fan of a homemade breakfast sandwich.  It can be on a biscuit (my mom made the best) or slices of bread (especially Mrs. Baird's). But I have never developed a taste for fast food breakfast sandwiches.  I know many people like them because there a plenty of those stores (that is what they are called, not restaurants) around.  About the only time I eat that type of food, anymore, is at the airport and I am reminded why I do not stop by at other times. It seems wrong to spend money on something to consume that is so disappointing.
But Whining is not the reason for this post.  I decided to find out how long it actually takes to make a delicious breakfast sandwich.  I started with a lovely French Baguette from Panera Bread, but you can use whatever bread you have available.  Scrambled eggs and microwaved bacon; made a yummy spread and then served it with a pickle.  It seems I need to buy some vegetables.  All in all, it took 15 minutes.  How long did it take you to drive to the drive-thru, order your meal, and receive it; then eat it in the car? Did you have to deviate from your destination or was the drive-thru your destination?  See my point. I hope that you try this the next time you want a breakfast sandwich, plus you will  probably not be seeing Dianne Sawyer talking about the health risks of eating your homemade breakfast sandwich :)

Herbed Red Potatoes with Onion and Bacon

Did your Mom ever make fried potatoes with onions? My mom would make potatoes and onions when the garden started producing.  This recipe is a take on that recipe.
The potatoes are large, smooth, red potatoes and 1016 onion is sweet.  I used rosemary and garlic from my

Ham Biscuits~A delicious way to use that leftover ham!

Need a way to use the leftover ham from Easter? This is a great little brunch biscuit and goes with everything.
Preheat the oven to 450 degrees.

Corn Dogs

When I was a kid, both my Mom and my Aunt Veta, made homemade Corn dogs.  In the past, I have asked both of them for the recipe that they used, but neither one could remember how they prepared the corn dogs other than my Mom told me that she fried them and Aunt Veta told me that she baked hers.  Both recipes were very tasty.  Corn dogs were made at home.
Then something happened. Someone had the bright idea to sell corn dogs, prepared, from the freezer section.  Those were pretty good, until the batter was sweetened.  Let me just say that I am not a fan of sweet corn bread, except for one particular recipe, which is never prepared.  And then to take sweet corn bread and cook it with wieners, well, my mom always said, " If you can't say something nice, ...".
So this is my recipe for homemade and delicious Corn Dogs.  I used Eckermann's Smoked Sausages with Garlic.  This package size is 14 ounces and contains 6 individual sausages.  The batter for this recipe is very light and the left overs make great fried corn bread.

Oil or Shortening for Frying
2  14-ounce packages of Eckermann's Smoked Sausages with Garlic
2 cups of Corn Meal
1 cup of Flour plus additional for dredging
1 teaspoon of Baking Powder
1/2 teaspoon of Salt
1 cup of Buttermilk or Sour Milk*
1 cup of water
1 Egg
12 short, wooden skewers

Mix the dry ingredients in a bowl and make a well.  Add wet ingredients in the well.  Whisk to combine.  In a separate bowl, add 1/2 cup of flour.  Push the skewers into the sausages.  Dredge the sausages with flour.  This will help to keep the batter on during frying.  Using a spoon, coat the floured sausages with batter.  The batter will have difficulty adhering at first.  Just keep spinning the skewer and spooning the batter over the sausage. Once the batter adheres, place the corn dog into the bowl of batter and repeat until all of the sausages are coated.
Heat the oil over medium heat until it shimmers.  Hold the corn dog by the skewer and let some of the batter drip off of the corn dog.  Place 2 or 3 corn dogs into the hot oil, at a time.  Be careful not to get burned.  Cook corn dogs on both sides until all have been fried.  Let cool for 10 minutes before serving.

*To make sour milk: in a measuring cup place 1 teaspoon of vinegar and finish the measure, with milk,  to 1 cup.  Let it sit for about 5 minutes, to curdle.

Enjoy!

Deloris

Moroccan Pastries

This takes some time to prepare and can be made up to 2 months in advance.  The most difficult part, for me, is handling the phyllo dough.  Even when the dough is kept damp, it is delicate and breaks easily.  Be careful not to get the dough too damp.  Overall, it is an easy recipe, just time consuming.  The results make it well worth the time invested.  These little gems are exquisite.

If baking, preheat the oven to 375 degrees.

2 pounds of boneless, skinless Chicken Breast
1 pound of boneless Pork Loin
1 Onion, finely chopped
1 Tablespoon of Garlic, finely chopped
2 cups of Sepay Groves Olive Oil, more or less
salt and pepper
2 Cinnamon Stick
1 Bay leaf
1/2 teaspoon of Turmeric
Cayenne Pepper
1/8 teaspoon of Paprika
1 Tablespoon of Parsley Flakes
2 cups of Water
2 Chicken Bouillon Cubes
1 teaspoon of Ground Cinnamon
1 teaspoon of Ground Cumin
1 teaspoon of Garlic Powder
1 teaspoon of Parsley Flake
1 teaspoon of Orange Rind

For the topping
Ground Cinnamon

In a stock pot, heat 1 Tablespoon of olive oil over medium heat.  Add onion.  Cook until the onion turns clear.  Add chicken and pork.  Cook until all sides are seared. Add garlic, cinnamon sticks, bay leaf, turmeric, a pinch of Cayenne Pepper, paprika, 1 Tablespoon of Parsley Flakes, water, and bouillon.  Cook together until there is about 2 Tablespoons of liquid left.  Remove cinnamon sticks and bay leaf and refrigerate meat.  Once the meat is cold, shred it and add the rest of of the seasonings. This should make about 3 to 4 cups of meat filling.

To Assemble
When the phyllo dough is opened, place it between two kitchen towels.  Dampen the top one to keep the dough from drying out.  Pour a small amount olive oil into a bowl and just add to the bowl as needed.  I used about 1 1/2 cups to do this part, but use as much as is needed.
Lay 2 pieces of phyllo dough on a pastry sheet. Fold back the top piece of dough.  Using a pastry brush, lightly brush the bottom piece with olive oil and lay the top piece back over the bottom piece of dough.  Cut the dough, lenghtwise, into 4 equal pieces.  Starting at the bottom of the first piece, place about 2 teaspoons of meat filling in the bottom corner of the dough and fold the dough over the meat to form a triangle. Continue to fold, like a flag, until reaching the end of the dough piece.  Brush the end of the dough with olive oil and fold over to seal.  Place on a foil covered cookie sheet. This recipe requires two cookie sheets. Repeat until all of the dough has been used.  This makes 80 triangles. 
If baking, brush the tops of place in oven preheated to 375 degrees for 15 to 20 minutes or until golden brown.  While hot, sprinkle with cinnamon.

If freezing, wrap unbaked pastries on the cookie sheets with  foil and freeze.  Once the pastries are frozen, remove from sheets and place in an air tight container and return to freezer until ready to use. Let thaw before baking. These will keep for 2 months in the freezer. Once thawed, bake at 375 degrees for 15 to 20 minutes or until golden brown.  While hot sprinkle with cinnamon. Serve warm or at room temperature.

Happy Spring!

Deloris
Printable Recipe: https://sites.google.com/site/basilandrosemarys/moroccan-pastries

Pork Loin Roast with Apples and Peaches

You may wonder at the combination of pork, apples and peaches.  I came up with this while going through the freezer. Individually, apples and peaches are both wonderful with pork.  The reason that these are combined is because this is fruit that I froze last year to preserve it.  There was just a small amount of each left and sometimes, you just have to say, "What the Heck". This turned out to be a very delicious experiment.
Preheat oven to 350 degrees.

3 pound Pork Loin Roast
Sepay Groves Olive Oil
1 Tablespoon of Salt
2 teaspoons of Ground Cinnamon
1 teaspoon of Garlic Powder
1 teaspoon of dry Parsley Flakes
3/4 pound of frozen Apples
1/4 pound of frozen Peaches
1 Tablespoon of Brown Sugar
zest from 1 Lemon
1/2 teaspoon of dry Thyme
1/4 cup of Dry Red Wine
1 Tablespoon of Corn Starch
Additional water, if necessary
Combine salt, cinnamon, garlic powder and parsley flakes in a small bowl.  Rub over the pork loin roast and set aside.
In a stove top and oven proof skillet, add  enough olive oil to cover the bottom of the pan.  Heat on medium-low heat. Brown the roast on all sides. Remove the roast and add frozen fruit. Cook the fruit until it has thawed, adding small amounts of water as needed to prevent sticking. Add the rest of the ingredients.  Allow liquid to reduce to about a cup.  Return roast to pan and spoon sauce over the roast.
Bake in the oven at 350 degrees for 2 hours or until roast is tender. Remove the roast from the pan.  Add 1 tablespoon of Cornstarch to the liquid. Let it cook until the sauce thickens and corn starch is cooked, about 15 minutes. If the sauce thickens too quickly, add a little water so that it does not scorch.  Make sure to taste the sauce before serving and adjust salt.
Slice roast and top with sauce.

Enjoy!

Deloris

Printable Recipe: https://sites/.google.com/site/basilandrosemarys/pork-loin-roast-with-apples-and-peaches

Chris' Baked Brats

Chris has provided us with this recipe and photo.  I tried the brats. The recipe is very easy and the flavor is fantastic. Preheat the oven to 350 degrees.

Fresh, Raw Bratwurst
Pilsner Beer

In an oven proof baking dish, place bratwurst and Cover the sausages halfway with a Pilsner-style Beer.  He said that any beer that you like will work.  Bake at 350 degree for 35 -45 minutes or until the tops of the brown.  Flip the sausages and pour enough beer into the pan cover the brats half away, again.  Continue to bake until that side is browned, as well, about 30 minutes.  Let cool for 10 minutes before serving.

Enjoy!

Chris and Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/baked-brats

Pork Chops Cooked in Gravy with Noodles

This is very easy.  While the pork chops simmer, cook the noodles.  It makes a lovely dinner on a rainy, Texas evening!  You can also bake this recipe in the oven, if you do not have time to stand over it.  Just remember that it will take about 30 to 45 minutes to thicken the gravy.

1 pound of Breakfast Cut Pork Chops, (very thin)
3 Tablespoons of Sepay Groves Olive Oil
1/4 cup of flour
2 cups of water
Salt and pepper

Season pork chops with salt and pepper then dredge in flour.  Reserve the flour.
In a large skillet, heat olive oil over medium heat.  Working in batches, if necessary, brown pork chops.  Remove pork chops from skillet and reduce heat to very low. Add reserved flour.  Allow flour to combine with oil and cook.  This browns the flour and makes a roux.  Stir constantly. Cook flour and oil for 5 minutes. Do not let the flour burn.  Add water, return heat to low, and allow to return to a simmer. Arrange pork chops so that all are at least partially submerged in the the gravy.  (This the point where you can place in a 350 degree oven and cook.Make sure that your pan is oven proof.) Allow to simmer for 15 to 20 minutes or until the gravy thickens.  Taste the gravy and adjust seasoning, if needed. If the gravy gets too thick, too soon, add additional water.  You do not want the gravy to scorch.  Serve with boiled noodles and southern style greens.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/pork-chops-cooked-in-gravy-with-noodles

Southern Style Eggs

This is a breakfast that my Grandmother would make for us, when we visited her and my Grandfather, in the summer.  It brings back wonderful memories.  Grandmother was legally blind but continued to take care of her home for many years.  She would always have homemade strawberry jam waiting for me, just because I loved it so much.  When I was around 10, she was no longer able to cook. I remember that summer. It was very sad for both of us. But she did leave me with lovely memories, of family, home and delicious food. I once asked my mother to make this and she told me it is called Southern Style Eggs.  So for my wonderful Grandparents and Mom, I am sharing this with you.

Biscuits

5 minute Coddled Eggs

Crispy Bacon

Gravy

To assemble, place a biscuit on a plate and the break a piece of crispy bacon in half and place on top.  Top with a coddled egg sliced in half and then gravy.  Recipes for Biscuits, Eggs and Gravy are below.

These biscuits would be made with self rising flour but I did not have any, so I made it.  This recipe makes more than you will need for the biscuits, so store it in the freezer for later and remember to label the container.

Self Rising Flour

3 cups of Flour

4 1/2 teaspoons of Baking Powder

1 1/2 teaspoons of Salt

Sift together.

Sour Milk

In an empty measuring cup, pour 1 teaspoon of vinegar and the complete the measure with milk. In the case, to 1 1/4 cup.

Biscuits

2 1/4 cups of Self Rising Flour

1 stick of Margarine

1 1/4 cups of Buttermilk or Sour Milk

1/4 cup of flour for kneading and rolling

2 Tablespoons of margarine, melted in 13" x 9"  baking pan

Preheat oven to 450 degrees. Melt 2 tablespoons of margarine in baking pan, in oven while preheating.

In a large bowl, cut margarine into flour.  Make a well and add milk.  Mix lightly with a fork until all of the flour is moist.  Place 1/4 cup of flour onto a pastry sheet or a large sheet of wax paper.  Turn dough onto flour and knead 3 or 4 times.  With a floured rolling pin, roll out dough to about 1/2 inch thick.  Cut into 3 inch circles. Swirl the melted margarine in the baking pan to coat the bottom.  Place the biscuit dough in the pan and the flip it so that both sides of the dough are coated with  melted margarine.  Repeat until all the dough has been used.  You will need the form the dough scraps into a second ball and roll out to make all of the biscuits. Bake at 450 degrees for 15 to 20 minutes until the tops brown.  Makes 1 dozen.

5 Minute Coddled Eggs

Bring a pan of salted water to boil.  Once the water boils, add whole "in the shell" eggs with a spoon, one at a time.  When the water returns to a boil, set the timer for 5 minutes.  Once the eggs have boiled 5 minutes, remove from heat, pour off the water and run cold water over the eggs to stop the cooking process.  Repeat with cold water twice.  Peel eggs and set aside. 

Gravy

1 Tablespoon of Margarine

1 Tablespoon of Flour

2 cups of Milk

1 teaspoon of Salt

Cracked Black Pepper

In a small saucepan on low, melt margarine and then add flour.  Stir until the margarine and flour are combined.  Add milk and salt then whisk. Increase temperature to low-medium and continue to whisk.  Allow to simmer, adjusting temperature as needed. Cook for 25 to 30 minutes until the flour no longer has a sweet doughy taste and the gravy has thickened.  Add cracked pepper to taste.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/southern-styleeggs

Omelet with Sausage, Peppers, Onions, and Cheese

Omelet with Sausage, Peppers,
Onions, and Cheese

Okay, so I learned how to make an omelet on a cruise ship.  Early into the cruise, I learned that the only reason to go to the dining room was for Dinner.  Any other meals definitely needed to be taken from the buffet.  One could certainly eat meals other than Dinner in the dining room , it was just not as casual. 
In the buffet line, the cooks made the order as the guest stood waiting.  It was quite impressive.  So when I ordered an omelet, the cook proceeded to prepare it.  He worked two skillets at once. That was more impressive.
After I selected the items to fill the omelet, the cook placed the skillet over the flame, put in about 4 Tablespoons of oil and let that heat.  At this point, I thought the omelet would be greasy.  Then he ladled in the equivalent of  2 beaten eggs. Once the egg set, he flipped the omelet over to make sure it was thoroughly cooked.  Then he filled it, place the omelet on a plate and handed it to me.  It took about 3 minutes. 
The omelet was not greasy, as I expected it to be. It was fluffy and tender. So I returned every morning to watch and learn.
This was not the way that I was taught to make an omelet during homemaking class. (Is that even offered in High School, any longer?) It was not the way that I have seen omelets cooked in restaurants or on the food channels. But when I tried those methods, the product was not as beautiful as the one that this fellow made.
Upon returning home, I tried his method and it worked for me as it did for him.  The secret is to have the oil hot enough to set the eggs as soon as the eggs hit the oil. I do not flip the omelet over, but I do scrape the wet egg to the sides so that the entire thing is cooked. It turns out beautiful every time.
When you make omelets, decide how many eggs you will need based on the size of the pan bottom.  The cook on the cruise ship used a pan that was 6-7 inches in diameter.  I use a coated pan that is about 11 inches.  Because of the size of the pan, I use 3 or 4 eggs and divide the omelet for smaller appetites.  However, if serving larger appetites, I leave it whole.
This is the recipe for the omelet pictured above and I consider this 2 servings. This requires 2 skillets

1 Tablespoon of Oil
1/2 of a small Onion, finely chopped
1/2 of a larger Green Bell Pepper, finely chopped
4 ounces of Smoked Beef Sausage, sliced and quartered
4 Eggs, beaten and completely blended
4 Tablespoons of  Oil
Salt and Pepper
1 ounce of grated Cheese (whatever kind you like

In a skillet, heat 1 Tablespoon of oil over low  heat and cook the onion, pepper, and sausage until done but not browned. Set aside.
In a bowl, whisk the eggs until completely blended, salt and pepper.  Put 4 Tablespoons of oil into the coated skillet and heat over low to medium heat. Pour in the eggs. The edge with turn opaque but should not brown.  Once the eggs start to set, the omelet will draw up.  Moving the pan an a circular, spiral motion, let the uncooked eggs pour over the edge.  You can also use a spatula to scrape the top.  Once the eggs have set, fill the omelet with cheese, and sausage mixture, on one side.  Carefully fold in half and remove.  When removing an omelet this size you will need an additional spatula for lifting from the pan.
I hope that you try this method and enjoy it as much as my family does.

Happy Brunch!

Deloris

Pork Chops with Pears

Pork Chops with Pears

Oh my, this was wonderful!   It took about 35 minutes to prepare.  I used very ripe pears.  I had purchased the pears at the grocery store a couple of weeks ago and then let them ripen.  I am so glad that I waited to cook them.  The pears were the perfect accent to the pork  chops.

4 3/4"-boneless Pork Chops
Salt and Pepper
3 Tablespoons of Olive Oil, I used Sepay Groves, of course
2 Tablespoons of Garlic, finely chopped
2 Pears, peeled, seeded and quartered
1/2 cup of Dry White Wine, divided

Heat the olive oil in a skillet over low heat and add the garlic.  Let the garlic cook until it turns opaque.  Turn heat to medium.  Do not let the garlic burn. Season the pork chops with salt and pepper and place in the oil and garlic.  Cook on each side until the meat starts to brown.  Pour in 1/4 cup of wine to deglaze and scrape the bottom of the pan.  Arrange the pear quarters between the pork chops.  Let the pork and pears cook until the the wine has reduced and is starting to thicken.  Add the rest of the wine then  flip the chops and pears.  Let the pork and pears cook until the skillet is almost dry.  Plate the pork chops and arrange the pears on the same platter.  Pour the reduced wine over the pork.

Enjoy!

Deloris

Scotch Eggs

Scotch Eggs

My son was being facetious when he asked me to deep fry a boiled egg.  Mostly, he said it because he knows that I do not usually eat boiled eggs or fried eggs.  When I told him that deep fried, boiled eggs were called Scotch Eggs, he asked me to make some.
These are traditionally served on Christmas Eve but I think this is great game day food.  Serve it with spicy mustard, hot sauce and a pickle.  Sounds like it is almost a complete meal ;).
Preheat the oven to 350 degrees.

8 Hard Boiled Eggs, peeled
1 pound of bulk Breakfast Sausage, I used Owens Hot sausage
1 raw Egg, beaten
1/2 cup flour
1 cup Dry Bread Crumbs
Oil for frying
Spicy Mustard
Hot Sauce
Pickles

Heat the oil in a skillet to 300 degrees.
Dry Hard Boiled Eggs, completely.  Divide sausage into 8 balls and flatten.  Cover the Hard Boiled Eggs with sausage. Roll in flour, then in raw egg and finally in the dry bread crumbs. 
Carefully place the eggs in the oil, making sure not to overcrowd.  Brown the eggs on all sides.  Remove to an oven proof pan.  Place in preheated oven and bake for 10 minutes.  Let cool and serve with spicy mustard, hot sauce and a pickle.  Yummy!

Enjoy!

Deloris

Bacon Sausage Quiche

Bacon Sausage Quiche

Have you ever had one of those days where everything went wrong and then when it was time to cook dinner, there was nothing thawed? 

Well, this is the meal for just that kind of day. 
I have to admit that I keep Pillsbury pie crust rolls in the refrigerator because, while I can make a flaky crust, this is just quicker and easier.  I usually have breakfast sausage and bacon, too.  So this just works. 
I use kitchen shears to cut the bacon in very small pieces before cooking it.  This helps to get the bacon crispy and a uniform size.
Preheat the oven to 425 degrees.

1 Pie Crust
3 slices of bacon, cut very fine
1/4 pound of Breakfast Sausage, (I used Jimmie Dean Brand)
2 Tablespoons of Margarine
4 Eggs

Butter a pie pan and place the pie crust in it. Set aside.
Cook bacon and sausage in a skillet until bacon is brown and crispy and the sausage is cooked.  Remove the meat from skillet and put it in a even layer in the bottom of the pie crust.  Try to leave the grease in the skillet.
Beat the eggs in a bowl with the margarine and pour over the meat in the pie crust.  The margarine will be lumpy and will not totally combine with eggs.
Bake at 425 degrees for about 25 minutes or until the eggs are cooked and set.  You can test the eggs with a cake tester.  When the tester comes out clean the quiche is done. Try not to let the eggs brown.  Let cool for a few minutes before serving.  Easy, easy!

Enjoy!

Deloris

Pork Chops with Sauerkraut

I love sauerkraut. I buy the quart size jars and freeze the leftovers. This is a way to have a great cold weather meal without much effort.
Preheat oven to 350 degrees.

1 pound of Breakfast cut Loin Chops
salt, pepper, and garlic powder to taste
1 medium Onion, sliced
2 cups of Sauerkraut
2 Chicken Bouillon Cubes
1/4 cup Red Wine
1 cup of Water
oil

Heat oil in a large oven proof skillet and brown pork chops.  Remove and add onions.  Cook onions until slightly caramelized. Add the rest of the ingredients and top with browned pork chops.  Cook for 30 minutes in oven at 350 degrees.
Let cool for 10 minutes and serve in the pan.

Enjoy!

Deloris

Poached Egg on Chopped Steak with Bacon and Hollandaise



Poached Egg on Chopped Steak with
Bacon and Hollandaise

 This is for my friend, Shari Jo, who was put on a carb restricted diet by her nutritionist. Because this has so much animal protein, I tried to reduce part of the amount of animal fat.  I used extral lean ground beef, poached the egg and cooked the bacon in the microwave.  I cheated on the Hollandaise Sauce and used McCormick's Hollandaise Sauce mix.  If you want a "made from scatch" sauce, go to my Sauces and Gravies page and there is a recipe for real Hollandaise.

Microwave the bacon and set it aside.  By microwaving the bacon you reduce the amount of fat that the meat sits in while cooking.

Using the McCormick's Hollandasie Sauce, you will need 1/2 stick of butter and 1 cup of water.  Follow the instructions included on the package.  This mix makes quite a bit of sauce, so if you are not serving a crowd, plan to use it over vegetables later or dicard the unused portion.  It does not hold over well.

To make the chopped steak, I used a 95/5 ground beef.  That means that it is 95 percent meat to 5 percent fat.  I seasoned the patties with salt, pepper, and a little garlic powder, but use the seasonings that you prefer.  Cook the patties to the desired doneness.  I cook mine to well done, because it is ground beef and I did not grind it so I do not know the cuts or quality of the meat used.

Poaching the egg

Using Crisco, grease the inside of a saucepan and then fill it half full of water.  Over low heat, bring the water to an almost simmer. Do Not let the water boil.  Crack an egg into a small dish. Carefully, slide the egg into the hot water. Leave it alone.  Let the egg cook in the hot water until the white has completely set and the yolk is to the desired doneness.  I cook mine to soft yolk but it really depends what you like. 

To assemble

Place the chopped steak on a warm plate.  Remove the egg with a slotted spoon and drain off the excess water. Place on top of the steak. Top with Hollandaise and serve with bacon.

Enjoy!

Deloris

PS: Our facebook page is mailto:rosemary.kitchen1@facebook.com. Be sure to stop in and find out what is happening!.com

Crustless Quiche



Crustless Quiche



This is a great Sunday Brunch or an easy Dinner. Preheat the oven to 350 degrees.

4 slices of Bacon, chopped and cooked
4 Eggs
1/2 cup of Milk
1/2 cup of shredded Cheddar Cheese

In a blender, combine eggs and milk.  Stir in cooked bacon and cheese.  Pour into a greased pie plate.  Bake about 20 minutes at 350 degrees or until top is slightly brown.
See that was easy.

Enjoy!

Deloris