February 1, 2009
Need a super-fast, last-minute snack for a super occasion—maybe like the Super Bowl? Quick! Grab some sausage and cheese and your emergency box of biscuit mix. (Admit it! Every smart cook has a box of biscuit mix tucked away in the pantry.) You’ll have the guys in the barca-loungers kissing your feet in no time!
1 pound hot bulk sausage
1 pound sharp Cheddar cheese, grated
3 cups biscuit mix
Pre-heat the oven to 350 F. Lightly grease a baking sheet and set aside.
In a hot skillet, crumble the sausage and cook until lightly browned. Drain the fat. Reduce the heat to low, add the cheese, and stir until melted. Pour into a large mixing bowl and add the biscuit mix. Roll into 3/4-inch balls and place on the prepared baking sheet. Bake for 12 to 15 minutes or until lightly browned. Serve hot.
Makes 42 balls.
From All-American Comfort Food
February 18, 2008
Photo by King Pacific Lodge
How about “Boat and Breakfast?”
Surely the standard “tropical paradise” honeymoon would be far too tame. Perhaps they’ve hired a narrow boat to cruise the canals in Europe? Or, if navigating and cooking at the same time is too much work, they may have booked a room in a “floating wilderness lodge” moored in the remote Canadian waters of Prince William Sound, where salmon flourish. Two slices of salmon quiche served with a compote of fresh fruit would be a lovely breakfast for a couple of lovebirds to order via room service. – Almostgotit
1 c. whole wheat flour
2/3 c. shredded sharp cheddar cheese
1/4 c. chopped almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. vegetable oil
Combine flour, cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside 1/2 cup of mixture. Press remaining mixture into bottom and up sides of 9 inch pie plate or quiche pan. Partially bake (“blind bake”) crust in 400 degree oven for 10 minutes. Remove from oven. Reduce oven temperature to 325 degrees.
1 (15 1/2 oz.) can salmon
3 beaten eggs
1 c. dairy sour cream
1/4 c. mayonnaise or salad dressing
1/2 c. shredded sharp cheddar cheese
1 tbsp. grated onion
1/4 tsp. dried dill weed
3 drops Tobasco or other bottled hot pepper sauce
Drain salmon, reserving liquid. Add water to reserved liquid, if necessary, to make 1/2 cup liquid. Flake salmon with a fork and set aside. Blend together eggs, sour cream, mayonnaise, and reserved salmon liquid. Fold in salmon, cheese, onion, dill weed, and pepper sauce. Pour into crust. Sprinkle with reserved crust mixture. Bake in 325 degree for 45 – 60 minutes or until firm in center.
September 7, 2007
If you don’t have access to goat’s cheese or feta, substitute what you do have. Cream is a good trade for melted goat’s cheese in casseroles. You need something liquid so the custard will set properly. For the feta, substitute grated mozzarella or paneer or any tasty hard cheese.