Herb and Goat Cheese Casserole

This was adapted from an epicurious.com recipe: Herb and Goat Cheese Omelet  I knew that I didn't want to be in the kitchen making omelets for my guests, so Jud and I came up with this recipe.
I cooked my scrambled eggs and hash brown potatoes a little before putting them in the casserole dish.  This served 4 nicely.



Ingredients:
8 eggs-- scrambled with salt and pepper
1 1/2 cups frozen hash brown potatoes ( I placed mine in the cast iron skillet that had been sprayed
with cooking spray and placed them in a 400 degree oven, turning them every 5 min. for about 15 min.)
1/2 can of cream of chicken soup (you could certainly use cream of mushroom or cream of asparagus)
1 1/2 cups grated cheddar cheese
1-4oz. package goat cheese
Directions
1. Spray a baking dish with cooking spray
2. Spray skillet with cooking spray and place a thin layer of frozen hash brown potatoes in the bottom of the      skillet. Place in a 400 degree oven, turning every 5 minutes for 15 minutes.
3. Scramble the eggs-- You can leave it a little runny because they will cook in the casserole pan. Mine were     pretty-well cooked through.
4. Place the hash browns in the bottom of the prepared baking dish
5. Place the scrambled eggs on top of the hash browns
6. Spread the cream of chicken soup over the top of the eggs
7. Spread the grated cheddar on top of the soup
8. Bake in a 350 degree oven for about 20 minutes or until cheese is melted. Take out and put dollops  goat     cheese on top. I put 4 dollops because I was serving 4 people.
9. Put back in the oven for about 5 minutes.
10. Serve and enjoy!
The following is the link to the cinnamon rolls that are in the picture.

overnight cinnamon rolls

Eleanor's Chicken and Rice

This is what it looks like before placing it in the oven.  I got this recipe from "Talk about Good" by Le Livre de la Cruisine de Lafayette. That is the Junior league of Lafayette.







Printable Version
Ingredients:
2 1/2 tablespoons butter
2 1/2 tablespoons flour
1/2 cup cream
1 teaspoon salt
2 cup cubed, cooked chicken
1/4 cup butter
1/2 cup sliced mushrooms
1 3/4 cup chicken stock
3 cups hot cooked rice
1 jar pimento, diced
1/2 cup blanched split almonds
Directions:
Cook mushrooms lightly in 2 1/2 tablespoons butter. Stir in flour; add chicken stock. Cook and stir constantly over low heat until thickened. Add cream and salt. Mix rice with pimento in a buttered 1 1/2 quart casserole. Add chicken and cover with sauce. With a fork, lift chicken and rice lightly so sauce will run down. Brown almonds lightly in 1/4 cup butter; drain; sprinkle almonds over top of casserole. Bake in 375 degree oven 20-30 minutes.

Slow-Cooker Philly Cheese Steak Sandwiches

Six Sisters Philly Cheese Steak Sandwiches

Amazing Philly Cheese Steaks!  This may become our go-to Super Bowl sandwich. 



Philly Cheese Steak Sandwiches

Slow Cooker Philly Cheese Steak Sandwiches
Recipe source: Group Recipes

Serves 4-6 (depending on how big your hoagie buns are)
Ingredients:

• 1 1/2 lbs beef round steak
• 1 green pepper, sliced thin
• 1 medium onion, sliced thin
• 1 (14 oz) can beef broth
• 1 envelope Italian dressing mix
• 1 large loaf French bread, siced into sandwich lengths (or 4-6 hoagie buns)
• Provolone cheese slices

Directions:

• Spray crock pot with non-stick cooking spray.
• Cut meat into strips, place in slow cooker.
• Add green pepper, onion, broth, and dressing mix.
• Cover and cook on low 7-8 hours, or high 3-4 hours.
• Spoon meat mixture onto bread, top with a slice(s) of cheese.
• Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
• My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.

Pinto Bean and Sausage Soup

This soup comes from "Is it Soup Yet?" It is by Dot Vartan. It is a winner.  We added a whole pound of the smoked sausage 








Printable Version

Ingredients:
1 1/2 cups dried pinto beans (you could certainly use canned pinto beans)
1 tablespoon butter
1 medium-sized onion, chopped
2 celery stalks, chopped
1 garlic clove, minced
2 (13.75oz.) cans beef broth
2 cups tomato juice
3 turnips, diced
2 carrots, diced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 pound smoked sausage, cut into thin slices and then diced
1/4 cup chopped fresh parsley
Directions:
If using dried pinto beans, place them in a bowl and cover with water to soak overnight.  The next day, drain the pinto beans and set aside.
Melt the butter in a 6 quart stock pot. Add the onions and celery. Saute for 5 minutes. Add the garlic and sauté for 1 minute. Add the beef broth, tomato juice and pinto beans. Bring to a boil, lower heat and simmer for 1 hour 15 minutes. Add the turnips, carrots, oregano and pepper. Simmer, covered for 30 minutes. Add the sausage and parsley, Cook for 5 minutes until the sausage is heated through.
Sherry's note: I sauted the onions and celery, added the garlic, then added everything except turnips, carrots oregano, pepper, parsley and sausage to the crock pot.  I cooked this on low for about 4 hours. Then I added the other ingredients except the parsley and warmed until we were ready to eat.  I added the parsley to the serving bowls.

Beef Burgundy

We had this meal two nights ago and I served it over rice.  I forgot to take a picture. So today for lunch, I put it over noodles so I could take a picture.
I got this recipe from "Talk About Good"  which was by The Junior League of Lafayette, Louisiana




Printable Version
Ingredients
2 pounds lean beef ( I used some thick round steak)
2 tablespoons bacon drippings
10 small or 5 medium-sized onions
1 1/2 Tablespoons flour
marjoram
thyme
salt
pepper
Tobasco sauce
1/2 cup beef broth
1 cup dry red wine
1/2 pound fresh mushrooms
Directions:
Fry sliced onions in bacon drippings in a heavy skillet until browned. Remove to separate dish. Cut lean beef into 1-inch cubes and saute in the same drippings, adding more fat if necessary. When the beef is browned, sprinkle them with the flour, salt, pepper, Tabasco sauce, marjoram and thyme. Then add 1/2 cup beef broth to contents of skillet, and 1 cup of good red wine. Stir well and then let simmer slowly for 3 1/4 hours. The liquid may cook away some, and so add more broth and wine (one part stock to 2 parts wine) as necessary to keep beef barely covered. After 3 1/4 hours, return the browned onions to skillet, add the mushrooms and stir well. Allow to cook for an hour longer. Add more stock and wine if necessary. The sauce should be thick and dark brown.
Sherry's note: I always keep a can of bacon dripping from when we cook bacon. After browning the onions and meat, I put everything in the crock pot including the mushrooms and onions and cooked on low for about 6 hours. The crock pot is very forgiving and you never have to add wine or stock.