Saturday, November 19, 2011
(What I'm showing you is what I'm making for our church dinner tomorrow and basically what I make for our family (about 30 this year). This recipe will serve 6-8 easily.)
1 and 1/2 loaves of white bread
1 sleeve of saltines (1/4 #) crushed
Top third of entire bunch, celery (including leaves) chopped
1 large onion, chopped
1 large carrot or 6 baby carrots, chopped
(I usually do the veggies in food processor, not too fine just a little coarse)1 stick margarine/butter
1 teaspoon black pepper
1/2 tsp. poultry seasoning
1 tsp. parsley flakes
1 tsp. garlic salt
1 can cream of mushroom soup,
1 can cream of chicken soup
1 can chicken broth
Tear bread into small pieces into a large bowl, add crushed crackers.
Sauté the celery, onion and carrot in a frying pan with margarine until tender.
Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix. Add vegetables, soups, chicken broth and eggs to the bowl of bread pieces.
Mix until blended.
Empty mixture into a 1 1/2 or 2 - quart well-greased (use Pam) casserole dish or 13 x 9 baking dish.
Bake in 350 degree oven for almost an hour. Cover lightly with foil and bake for an additional hour at 300 degrees...Outside will be crunchy, while the inside is fluffy and moist...
Sunday, November 13, 2011
4 eggs scrambled
1 lb ground beef
1 lb bulk Italian sausage
6 onion hamburger buns
18 slices cooked bacon
6 slices mozzerella cheese
1/2 large Vidalia onion sliced
Sweet Baby Ray barbecue sauce (or your favorite)
Combine beef and sausage, mix well.
Form six burger patties out of the meat mixture. Place in the refrigerator until chilled.
(I made some meatballs filled with mozzarella with the extra meat)
Bake or grill patties to well done, (don't forget there's pork in there.)
Sautee onions in small pan til tender, put aside.
When finished cooking burgers, put on plate with paper towel to drain,
and top each patty with
a slice of mozzerella to melt in microwave for 20 seconds.
Spray buns with Pam and place on pan in oven to toast lightly.
Assemble burgers: bottom bun, bbq sauce
top bun again with bbq sauce.
I did.. :)
I couldn't even finish it..
Even if you aren't a Rothleisberger fan... I guarantee you'll love the "burger".