Serves 8 to 10īring cheeses to room temperature. When casserole is no longer chilled, remove cover and bake about 45 minutes or until casserole is firm and light brown on top. Cover and refrigerate overnight.Īn hour before you plan to serve the casserole the next morning, remove casserole from refrigerator. ![]() Add sausage mixture and top with remaining cup of cheese. Add milk, seasonings and 1/2-cup of cheese. In a medium bowl, whisk eggs until mixed. Add onions while sausage is browning, and cook until wilted. In a medium skillet, brown the sausage, turning and crumbling into 1/2- to 1-inch pieces. Grease a 9-by-13-inch glass casserole dish with butter. Makes about 1 1/2 poundġ0 1-inch-thick slices poor boy French bread, preferablyġ 1/2 cups extra-sharp Cheddar cheese, divided This will keep for a week to 10 days, and can be served gradually in candy dishes. The pieces should be about 1 or 2 inches in size. When set, crack the candy into pieces using an ice pick. To speed the firming, cool in a refrigerator. Invert and spread other side with chocolate and sprinkle with remaining nuts. Sprinkle with the other cup of finely chopped almonds. Melt chocolate in top of a double boiler and pour half onto one side of toffee and spread. When toffee is cooled, turn out on waxed paper. Quickly stir in coarsely chopped almonds, abd spread in a well-greased 9-by-13-inch baking pan. Cook over medium heat, stirring occasionally, to hard-crack stage – about 300 degrees. ![]() In a large saucepan, melt butter and add sugar, water and corn syrup. Looks like I’ve gotten all the breaks this year.Ĥ 4 1/2-ounce milk chocolate candy bars, such as Hershey’s, or 18 ounces milk chocolate without The perpetual breakfast casserole – my Louisiana version, that is – must be readied the night before to bake the next morning while presents are opened, be it New Orleans or Los Angeles.Īnd we are leaning toward gift certificates since we can’t carry bundles on the plane. The recipe belonged to a women from Plaquemines Parish whose name I’ve long forgotten. The judge was the late Richard Collin, who put restaurant criticism on the map locally. There is little question about the favorite side dish: it’s a spinach-cream cheese-water chestnut dish that won a cooking contest at the New Orleans Press Club back when I was working at The States-Item. This rates right up there with red-and-green cheese balls to decorate a party as well as feed the crowd. There’s no doubt about the all-time favorite there: it’s the Toffee Butter Crunch that my mother always called “crack candy” because you cracked it with an ice pick, though sometimes she used a hammer. ![]() Now all I have to do is come up with some old family favorites to do my share of the cooking. Yes, this year I’m as free as a bird and looking forward to it. It is just that I’m glad to escape all of the hard work for once in my life, especially the part that comes with taking decorations down and putting them away. That may sound like a Scrooge in the making, but Christmas is my favorite time of the year. Not the least of my excitement is that I’ve decided not to get the decorations down from the attic. As much as I love tradition, I can’t wait. The extended family will spend them in Los Angeles at the home of one of our daughters. This year brings our second venture away for the holidays. For the first time we built snow men and wore scarves, hats and boots and watched the sun go down over white mountains while warming our hands and hearts by the fire. It was one of the most invigorating, memorable Christmases our family has ever experienced. I have always been at home for Christmas, except for once when we flew to Colorado on Christmas morning to go skiing.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |