The first time I cooked this was before you were born…in Meridian. It was for a Christmas breakfast with the Maples. Every Christmas morning Peg, Phil, and Emily and me, Lee, and Steve would eat breakfast together. I started that tradition at our house on 24th avenue. Then we went to the Maples’ house. You and Dylan and then Sam came and we just cooked more food. When we moved to Tupelo, I continued that tradition with the Crews family.
Thought a little history might make it taste better!
I love you,
Mom
Pam’s Breakfast Casserole
6 slices white bread cubed—-I usually use left over French bread cause that is what I normally have
1 pound sausage, cooked, drained, and crumbled—this is optional for me; for a time I would leave it out completely, but started adding again; if you want to try something new (chiles, Canadian bacon, etc), this is what I would substitute; I don’t think I’ve ever used a complete pound of sausage; and I always get the HOT and squeeze the grease out with paper towel
1 cup shredded extra sharp cheese—-this amount is my starting point; I grate cheese over the top until I think it has enough; I’ve learned that too much makes the casserole “heavy” and it will “fall” too much after cooling
Put these three ingredients in a greased casserole (11x7); sometimes I split it between two square dishes
Pour over the above the following ingredients that have been beaten together:
Cover with plastic wrap and let set in the refrigerator overnight…this is an important step. Eggs must have time to soak into the bread cubes. Bake for 1 hour or longer, until puffy and golden brown at 350. I usually set my timer for 45 minutes and check. I don’t think I have every let it bake for 1 hour.
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Dirty Santa and the Ho Ho Hoes. Barn Party 2011 @ Park Heights. Paul on Drums, Jack, Desmond, and me on guitar. John Wikle on bass.
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Heat cooking oil (peanut is good, but canola ok too) to about 350,
Using two spoons, dip the mix with one spoon and cut it into the oil with the other spoon.
Stir them so they’ll turn over and cook both sides.
If the oil is too hot they will cook on the outside and be mushy on the inside. Grandddaddy doesn’t like that.
Dad also had the idea to make the mix a little thinner with buttermilk than your hushpuppies for the the zucchini fries.
This one is great in the fall when beets are in season.
Toss it all together and you’re good to go. Makes a great lunch. I stole this one from Katie Grace Helow.
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NY Times Minimalist: 101 Quick Summer Recipes -
THE MINIMALIST
Summer Express: 101 Simple Meals Ready in 10 Minutes or Less
Cook bacon in large skillet until crisp. Drain and crumble to equal one cup. Melt butter in large skillet. Add garlic, red pepper flakes, black pepper, bacon and mushrooms. Saute over medium heat approximately 2-3 minutes. Add cream and bring to a full boil. Add linguine noodles and return to a full boil for approximately 2 minutes. Remove from heat. Add 1 egg and stir quickly to prevent from scrambling. Place in hot pasta bowls and top with freshly ground Parmesan cheese.
You can also add chicken or shrimp to the dish.
Recipe shared by Dad.
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