October 18, 2006

Fast Family Meals

I’m cooking it up today with Jan Prenger, with whom I work with at Learfield. She emailed me these recipes to put in the company cookbook. She said back when she had a family of five to cook for it wasn’t always easy getting a healthy and tasty meal on the dinner table that EVERYONE liked, but these three recipes always put smiles on her family’s faces.

The Country Club Eggs is one of my favorites because my cousin Tracey always makes it for our yearly family reunion. This dish is perfect for a morning breakfast.Thanks for sharing Jan!

Yummy Pie

Bar B Q Roast
by Jan Prenger
1 cup ketchup
¾ cup water
2 Tablespoons Worcestershire sauce
1 teaspoon dry mustard
2 Tablespoon vinegar
¼ cup sugar
Salt and pepper

Mix all of the above ingredients together and pour over roast. Bake in 300 degree oven for 4 hours.

BBQ Brisket
Rub both sides of Brisket with:
Onion salt
Garlic salt
Celery salt
Liquid smoke
Worcestershire sauce

Wrap in foil and marinade over night. Bake in 275 degree oven for 5 hours. Cool and slice thin. Serve with BBQ sauce, is desired.

Green Rice Casserole
2 cups cooked rice
1 package frozen chopped broccoli or spinach
2 eggs beaten
½ cup vegetable oil
1 chopped onion
1 clove garlic
1 cup milk
1 lb. American Cheese (Velveeta)

Mix all together and bake at 350 degrees for 1 hour.

Country Club Eggs

5 slices of white bread
1 lb. mild sausage
½ lb. sharp cheddar cheese, grated
5 eggs
2 cups milk
¼ teaspoon dry mustard
1 teaspoon salt
¼ teaspoon sage
¼ cup butter

Butter large baking dish. Cube bread and cover bottom of dish. Fry sausage and drain well. Cover cubed bread with sausage and put grated cheese over sausage. Beat eggs, milk and seasonings, pour over bread, sausage and cheese. Melt butter and drizzle over all ingredients. Cover and refrigerate overnight. Cover loosely with foil. Bake 1 hour in 325 degree oven.

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