Sothernbelle’s Kitchen

Breakfast Casserole

Ingredients

6 slices bread

2 cups milk

1 cup cheddar cheese

1/2 tsp. pepper

6 or 8 eggs beaten

1 tsp. salt

2 Tbsp. mustard

1 1/2 to 2 pound sausage

2 Tbsp. butter

Preparation

Trim the crust from the bread and spread butter on each side.
Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well.
Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread;
add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes.
Serves 8 to 10.

Aussie Chicken

INGREDIENTS:

* 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness

* 2 teaspoons seasoning salt

* 6 slices bacon, cut in half

* 1/2 cup prepared mustard

* 1/2 cup honey

* 1/4 cup light corn syrup

* 1/4 cup mayonnaise

* 1 tablespoon dried onion flakes

* 1 tablespoon vegetable oil

* 1 cup sliced fresh mushrooms

* 2 cups shredded Colby-Monterey Jack cheese

* 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

This recipe belong to one of my aunt’s on my moms side of the family.  I always liked making this during the thanksgiving or Christmas.   It can be made anytime but I think of it as a holiday dish.

Aunt Nona’s Vegetable Casserole

Serves 6

Ingredients

2 cans Veg-All (drained)

1 cup chopped water chestnuts

1 cup chopped onions

1 cup grated cheddar cheese

3/4 cup mayo

1 stack of Ritz crackers

1 stick of butter (melted)

Directions

Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.

Alfredo Blue Pasta

Ingredients

1 pound fettuccini pasta

1 Tbsp. olive oil

1 clove garlic, minced

4 oz. blue cheese, crumbled

1/4 cup grated Parmesan cheese

2 cup heavy cream

1 Tbsp. Italian seasoning

salt and pepper to taste

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, saute garlic in olive oil in a small skillet over medium heat until golden. Set aside. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese and cream. Stir until cheeses are melted and thoroughly combined. Stir in the oil from the garlic pan (but not the garlic pieces), the Italian seasoning and the salt and pepper. Toss sauce with hot pasta and let stand 5 minutes before serving. Makes 6 servings.

   I have always had a taste for chocolate.   Never really been a fan of dark or even spicy chocolates.   My husband however likes things of a spicy nature.   After coming back from a trip to Wal mart he had a new kind of spicy chocolate that he wanted me to try.   So being curious about the name I decided to try the Firecracker Chocolate Bar as it is named.   It has an interesting texture once it is in your mouth.   I described it as chocolate covered pop rocks with a kick.   I should add for not liking spicy or dark chocolate this was not bad.   Not something I would eat all the time but you need to try it once just for the weird feeling in your mouth.

My husband and I decided last night that we wanted to try the new Stir Fry Mongolian Grill.   I must say it did  not disappoint us at all. It is reasonably priced and good variety on the menu. The waiter and staff were friendly and prompt. I would expect nothing less in the south. I will absolutely be going back and recommending to my friends.
We have been to other Mongolian BBQ Restaurants in the various states that we have lived in over the last 16 1/2 years. If you are in the Huntsville area you should really try this place for something different.

Ro-Tel BAKED MACARONI and CHEESE

Ingredients

3 cups uncooked elbow macaroni

1/2 cup margarine

1/2 cup all-purpose flour

2 cups milk

1 lb. shredded cheddar cheese

1 can (10 oz.) RO*TEL Diced Tomatoes and Green Chilies

Directions

Preheat oven to 375 degrees F. Cook macaroni as directed on package; drain and set aside.
Melt margarine over low heat. Stir in flour; cook
1 minute, stirring constantly until mixture is smooth and bubbly.
Stir in milk; heat to a boil; stirring constantly. Reduce heat and simmer until thickened, about 1 minute.
Add cheese and RO*TEL. Stir until cheese is melted, then remove from heat. Stir macaroni into cheese sauce.

Transfer to an ungreased 9 x 12-inch baking dish. Bake uncovered 30 minutes or until heated through.
Serves 10.

Crockpot Garlic Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken with herbs
2 cans cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water

Preparation

Put chicken in crockpot.
Mix other ingredients together and pour over chicken.
Cook on Medium-low heat for 4 – 6 hours.
Serve over rice or noodles.

I always like trying new recipes so a few years ago my dad sent this recipe to me.  I make a habit of keeping a copy stored electronically.   Comes in real handy when i get a phone call from dad saying he lost the recipe and do I have it.   I got just such a call just a few minutes ago and have already emailed my copy to dad.

1lb ground chuck

1 28oz can diced tomatoes

2 6oz can Tomato sauce

1 6oz can Tomato Paste

1 tsp garlic salt

3/4 c chopped onion

2 bay leaves

1/4 tsp basil

1/4 tsp Oregano leaves

1/4 c oil

salt and pepper to taste

Cook onions in oil a few mins. Add beef

brown,then drain off fat. Add spices and all the cans of tomatoes.

Cook with lid on for an hour

Lid off 30 min.

Add 1 tsp of sugar at end

You may add 1/2 c burgandy if you like at the end

Double recipe and freeze

This sounds like a nice dish to  make sometime.   Found it over at Kraft.

Prep Time:

10 min

Total Time:

25 min

Makes:

4 servings, 1-1/2 cups each

What You Need!

1/2 lb. capellini or spaghetti, uncooked

1/2 cup  KRAFT Tuscan House Italian Dressing and Marinade

1 onion, finely chopped

2 cloves  garlic, minced

3 cups halved grape or cherry tomatoes

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/3 cup fresh basil, finely sliced

Make It!

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Kraft Kitchens Tips

Substitute

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.