EZ-Foil and You

Births, deaths, new homes, holidays, or just a plain ole' Saturday night get-together on the back porch. In the South, we bring food. It's automatic. Sometimes we descend on a loved one, casserole in hand, and stay awhile. Other times we drop off a tasty treat knowing the family will enjoy a stress free meal in the midst of the good, the bad, or the ugly. The food we bring, the simple gesture, supports those we love in times of celebration and crisis. Reaching our proverbial arms around a family friend to hold them up. It is no wonder that on each EZ-Foil pan it is printed "support from the bottom".


Here are a few recipes that are easy to make and even easier to eat!


Sherrie's Breakfast Casserole

10 slices of white bread, torn in pieces
8 eggs, beaten
1 1lb. sausage, browned and drained (to lighten this recipe I will use ground turkey)
1 can Rotel, drained
Large bag of shredded cheddar cheese, about 2 cups
1 can cream of mushroom soup
1 1/2 cups of milk, divided

Grease 9 x 13 EZ-Foil pan, or your own casserole. Line bottom with bread pieces. Top with sausage. Add 1 cup of milk to the eggs and pour over sausage and bread. Sprinkle cheese on top then add Rotel. Cover with foil and leave in the fridge overnight.
Next morning, preheat oven to 325. Stir together remaining 1/2 cup milk and cream'o soup. Pour over casserole and bake uncovered for 1 hour and 15 minutes. Check at an hour to make sure it does not get too brown.

                                                                                                               

Poppy Seed Chicken Casserole #423

3 cups chopped cooked chicken (about one rotisserie chicken)
1 can cream of chicken soup
1 8 oz. carton sour cream
1 Tbsp. poppy seeds
1 sleeve Ritz crackers, crushed
1/2 stick of butter melted

Combine first four ingredients; spoon into a lightly greased 11 x 7 EZ-Foil pan, or your own casserole. Combine crackers and melted butter and top casserole. Bake uncovered at 350 for 30 minutes. Serve over rice.
                                                                                                          

Nuts and Bolts (click here for recipe)

                                                                                                  

Peach Bread

3/4 cup chopped pecans
2 1/2 cups flour (try and use flour from a Granary or grind yourself)
1 cup sugar
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cup peeled and chopped fresh peaches
3/4 cup grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 eggs, lightly beaten

Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8-10 minutes, stirring halfway through. Cool 15 minutes. Stir together flour and next six ingredients in a large bowl. Add peaches and next four ingredients. Add pecans. Stir just until moistened. Spoon batter into lightly greased EZ-Foil loaf pan, or your own. Bake for 1 hour and 15 minutes or until toothpick comes out clean. Cool five minutes then turn out onto cooling rack.

                                                                                                                

Banana Bread
from Southern Sideboards
1/2 cup oil
1 1/2 cups sugar
2 eggs, beaten well
1/4 tsp salt
1 1/2 cups flour (from a Granary or your own)
1 tsp baking soda
1/3 cup buttermilk
3 very ripe bananas

Cream oil and sugar; add eggs and salt and mix well. Add flour and soda combined with buttermilk, alternately. Stir in bananas. Grease two EZ-Foil loaf pans, or your own. Pour batter into each, evenly. Bake at 350 for 45 minutes, or until a toothpick comes out clean.
This makes two loves so you can eat one and give the other away. It is soooo goooood.



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