Reader Recipes

Rise and Shine Breakfast Recipes 

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

APPLE-RAISIN BREAKFAST CASSEROLE

From Heather MacMahon of Warrenton

Ingredients:

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1 cup brown sugar

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3 t ground cinnamon

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1⁄2 cup butter (melted)

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3 apples (peeled, cored and sliced)

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1⁄2 cup raisins

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1-lb. loaf Hawaiian bread

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6 eggs (lightly beaten)

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1 1⁄2 cups milk

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1 T vanilla

Directions: Grease a 9x13-inch baking dish. In a large bowl, mix together brown sugar, 1 teaspoon cinnamon and melted better. Stir in apples and raisins until evenly coated. Pour into prepared pan. Tear or slice Hawaiian bread into 1⁄2-inch cubes or chunks. Arrange bread cubes in an even layer over apples. In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure all pieces are full soaked. Cover with aluminum foil and refrigerate overnight. Preheat oven to 375°. Remove dish from refrigerator and bake, covered, for 40 minutes. Remove foil and bake 5 minutes longer to allow bread to brown slightly. Let stand 5 minutes before serving. 

MAYONNAISE BISCUITS

From Connie Wilson of Virgilina

Ingredients:

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1 cup self-rising flour

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1⁄2 cup buttermilk

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1 T mayonnaise

Directions: Combine all ingredients until mixture is smooth. Let set for 5 minutes. Spoon mixture onto baking sheet and bake at 350° for 15 minutes or until brown. Yields 12-15 biscuits.

EGGS CASSEROLE

From Ruby Cauthorne of Ruther Glen

Ingredients:

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1⁄2 bag shredded hash browns

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1 lb. cooked sausage (crumbled)

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8 oz. shredded mild or sharp cheese

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5 eggs

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1 cup milk

Directions: Grease baking dish; add hash browns. Put crumbled sausage over hash browns and cheese over sausage. Beat eggs and milk together; pour over cheese. Bake at 350° for about an hour. Makes 5 servings.

BREAKFAST CASSEROLE

From Mary Jane Knight of Arlington

Ingredients:

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2 lbs. of sausage

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12 eggs

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4 cups milk

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2 t dry mustard

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4 slices bread (cubed)

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2 lbs. grated cheddar cheese

Directions: Brown sausage and drain. Beat eggs and mix with milk, mustard, bread cubes and cheese. Add sausage and put in a 9x13-inch greased casserole dish. Refrigerate overnight and bake at 350° for one hour.

MONKEY BREAD

From Karen Lunceford of Aylett

Ingredients:

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4 cans of biscuits

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1 1⁄2 cups sugar

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2 T cinnamon

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Baker’s Joy cooking spray

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1 stick butter

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1 cup chopped pecans

Directions: Cut biscuits in quarters. Mix 1 cup of sugar and 1 1⁄2 tablespoons of cinnamon in a bowl. Coat biscuits and lay in a Bundt pan greased with Baker’s Joy. Melt butter.  Mix butter, 1⁄2 cup sugar and 1⁄2 tablespoon of cinnamon together and pour over biscuits. Sprinkle pecans on top. Bake at 350° for 30 minutes. 

STICKY BUNS

From April Foubare of Manassas

Ingredients:

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1 pkg. dough balls (Rich’s), 18-20 per pkg. (frozen)

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3-oz. pkg. vanilla pudding mix (not instant)

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1⁄2 cup brown sugar

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1⁄2 cup pecans (chopped)

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1 stick butter (melted)

Directions: Put dough balls in greased Bundt pan. Mix pudding, sugar and nuts in a small bowl. Pour melted butter over frozen dough balls and sprinkle with mixture. Cover loosely and let rise overnight. Bake at 350° for 25-30 minutes; invert onto tray immediately.

GOLDENROD EGGS

From Nita Wise of Cayce, S.C.

Ingredients:

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2 T butter

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2 T flour

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3 cups milk

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1⁄2 t salt

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6 hard-boiled eggs

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6 slices toast, torn into pieces

Directions: Melt butter, add flour, blend well. Add milk and salt. Cook until slightly thick, stirring constantly.

Cut eggs in half, remove yolks. Chop whites and add to white sauce, heat. Pour over toast. Sprinkle with crumbled egg yolks.

Breakfast burritos

From Maureen Epps of Glen Allen

Ingredients:

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1 lb. bulk breakfast sausage

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8 eggs

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Shredded cheese

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Sliced avocado

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Sour cream

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Salsa

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4 flour tortillas

Directions: Fry sausage in a skillet. Drain off fat and pat dry with a paper towel. Break eggs into a bowl and scramble with a fork. Add eggs to skillet with sausage in it. Cook on medium heat until fluffy. Top with cheese. Layer tortillas with moist paper towels between each and heat on a plate in the microwave. Fill each tortilla with an adequate amount of egg/sausage mixture and garnish with sliced avocado, salsa and sour cream. Serve hot.

COMING SOON!

We will be announcing the winners of our great on the grill recipe contest in the next issue of Cooperative Living! Be sure to check your June magazine to meet our 2006 great on the grill grillmasters!

We want your recipes! We pay $10 for each recipe published.

Categories: Best Barbecue; Super Salads; Easy Appetizers;

Divine Desserts; Turkey Dressings. Send recipes to: Reader Recipes, Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com, with Reader Recipes as the subject.

 

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