Sage Sausage Patties
3/4 cup shredded Cheddar cheese
1/4 cup buttermilk
1 tablespoon finely chopped onion
2 teaspoons rubbed sage
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1 pound ground pork
Combine first eight ingredients. Crumble pork over mixture and mix well. Shape into eight 1/2 inch patties. Refrigerate for 1 hour. In a nonstick skillet over medium heat, fry patties for 6-8 minutes or each side or until meat is no longer pink. Yield: 8 servings.
Breakfast Goodie
2 1/2 cups Herbed croutons such as onion and garlic
2 cups shredded cheddar cheese
2 pounds Jimmy Dean Sausage-browned and drained
3 cups 1/2 and 1/2 (or milk)
3/4 teaspoon dry mustard
4 tablespoons melted butter
1 can cream of mushroom
1/2 cup milk
This needs a larger than 9 x 13 pan – lasagna size works well. Grease bottom of pan and put in croutons. Layer sausage and cheese over croutons. Mix eggs, 1/2 and 1/2 and mustard and pour over layers. Cover with melted butter. Cover and refrigerate over night. Before baking, mix sop with 1/2 milk and spread over top of egg dish. Bake at 350º for 1 hour.
Oven French Toast
1 loaf French bread, cut in1 inch slices
8 large eggs
2 cups milk
2 cups half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace
Heavily butter a 13x9x2 inch pan. Fill with bread slices 1/2 inch from top. Set aside. In a blender combine remaining ingredients; pour mixture over bread. Clover and refrigerate overnight.
Topping:
3/4 cup butter, softened
3 tablespoons dark corn syrup
1 1/3 cups brown sugar
1 1/2 cups coarsely chopped pecans, walnuts, or hickory nuts
Combine all of the ingredients and set aside until time to bake toast. Spread topping over toast. Bake at 350º for 50 minutes until puffed and golden brown. Shield top with foil if top browns too quickly.
Yields 8 to 10 servings.
Happy Cooking!
