Gradually piece by piece the holiday decorations are being put away and already the house seems to be lacking holiday warmth. Granted I don’t have near as many to put away this year. They seem to have shared the past few weeks with their glow of lights, meaning and perhaps even a quiet sense of comfort in the lineup of Santas. I reminisce of other years and recall the various Christmases when each became a part of the holiday season. Now it is time to think about the year ahead of us even if we don’t have any specific plans in mind.
The weather has certainly changed compared to the last week or so of 2018. Bright sunshine, melting snow and much warmer temperatures. It sounds like the first half of January will be very comfortable.
In 2017 I put out a few cookbooks for the taking and only got rid of about two. In 2018 each got one in their Christmas bag and it was a big hit as they compared books and spent some time looking over the various recipes. So far I haven’t missed any of them as there are many more to choose from. Even the young men enjoyed their own cookbooks as it was a gift not usually given to them.
Last evening we attended the open house for the new gymnasium at MCC and also the varsity girls game later. Paul was refereeing the junior high game minus a beard and looking official in his new uniform. We decided the older gym needs some updating or at least a new name. My suggestion is to refer to it as the “varsity gym” or to be named after an athlete, the Rebel gym or something else appropriate. I know it is old but who likes to be called that. In its day it was so much better than playing on the stage as they did when I was in high school. Remember when the band sat just below the stage floor and how often a ball or player would land in the band. It was later decided we would play our instruments in the balcony during the games.
I doubt many of us would make the recipes this week for our family unless we were having company but then it is a new year and the start of new days or maybe you need to practice for brunch or Easter breakfast. Make ahead dishes are always handy if time is of the essence.
Oven French Toast
1 loaf French bread, cut in 1-inch slices
8 large eggs
2 cups milk
2 cups half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace
Heavily butter a 13x9x2 inch pan. Fill with bread slices 1/2 inch from top. Set aside. In a blender combine remaining ingredients; pour mixture over bread. Cover and refrigerate overnight.
Topping:
3/4 cup butter, softened
3 tablespoons dark corn syrup
1 1/3 cups brown sugar
1 1/2 cups coarsely chopped pecans, walnuts, or hickory nuts
Combine all of the ingredients and set aside until time to bake toast. Spread topping over toast. Bake at 350º for 50 minutes until puffed and golden brown. Shield top with foil if top browns too quickly. Yields 8 to 10 servings.
Breakfast Goodie
2 1/2 cups Herbed croutons such as onion and garlic
2 cups shredded cheddar cheese
2 pounds Jimmy Dean Sausage – browned and drained 1/2 cup milk
8 eggs
3 cups 1/2 and 1/2 (or milk)
3/4 teaspoon dry mustard
4 tablespoons melted butter
1 can cream of mushroom
This needs a larger than 9 x 13 pan – lasagna size works well. Grease bottom of pan and put in croutons. Layer sausage and cheese over croutons. Mix eggs, 1/2 and 1/2 and mustard and pour over layers. Cover with melted butter. Cover and refrigerate overnight. Before baking, mix soup with 1/2 milk and spread over top of egg dish. Bake at 350º for 1 hour.
Sage Sausage Patties
3/4 cup shredded Cheddar cheese
1/4 cup buttermilk
1 tablespoon finely chopped onion
2 teaspoons rubbed sage
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1 pound ground pork
Combine first eight ingredients. Crumble pork over mixture and mix well. Shape into eight 1/2 inch patties. Refrigerate for 1 hour. In a nonstick skillet over medium heat, fry patties for 6-8 minutes or each side or until meat is no longer pink. Yield: 8 servings.
