Someday soon, we all hope, we will be able to sit with an extended family or group of friends to enjoy a meal, complemented with laughter and interesting conversation.
This week’s recipes come from the family recipe box and a favourite set of clipped recipes shared by a friend.
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Cheesy Bacon and Eggs
4 cups caesar salad croutons
2 cups grated cheddar cheese
1/2 cup finely chopped onion
12 bacon slices, cooked and crumbled
10 large eggs
3 1/2 cups milk
2 tsps. prepared mustard
1 tsp. worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
Spread croutons in a greased 9x13 inch pan. Add cheese, onion and bacon in layers.
Beat eggs together until frothy. Add remaining ingredients and beat until blended. Pour slowly over bacon.
Bake at 325 degrees F for 1 hour or until set and bottom is crispy golden brown. Makes 10 servings.
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Savory Chicken Squares
3 oz. pkg. cream cheese
2 tbsps. butter, melted
2 cups cooked, cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsps. milk
1 tbsp. chopped green onion
2 cans Pillsbury crescent rolls
3/4 cup seasoned croutons, crushed
1 tbsp. butter
Preheat oven to 350 degrees F. In medium bowl blend softened cream cheese and 2 tbsps. melted butter until smooth. Mix in chicken, salt and pepper, milk and green onion.
Separate crescent dough and roll out each piece into a square. Spoon mixture into centres. Close dough around meat. Brush tops with second amount of butter and dip in crouton crumbs. Bake on a cookie sheet for 20-25 minutes, until brown.
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Beef Pot Pie
1 cup chopped onions
2 tbsps. butter
3 tbsps. flour
3/4 cup beef broth
3/4 cup cream
1 cup chopped carrots
2 cups chopped beef, cooked
3 cups cooked rice
1 tsp. curry powder
salt and pepper to taste
dash of barbecue spice
1 pastry crust topping
1 egg yolk, beaten
1 tbsp. cream
In a large skillet, saute chopped onions in 2 tbsps. oil for three minutes.
Melt butter in a heavy saucepan. Add flour and cook two minutes. Add broth and cook slowly, whisking to thicken. Cool slightly.
Add cream, carrots, cubed beef, rice and broth to onion mixture in skillet. Heat for three minutes. Add spices.
Pour into a deep dish pie pan and top with pie crust. Cut slits in crust. Brush with egg yolk and cream mixture. Bake at 375 degrees F for 35 minutes. Makes 4 servings.
Note: For individual pies, cut pastry to fit muffin tins, top and bottom and spoon filling into the centre. Disposable foil tart tins may also be used for single serving pies, with only a top crust required.
Joyce Walter can be reached at [email protected]
