whogirl'smom
<font color=royalblue>Any leftover grumpiness can
- Joined
- Aug 31, 2006
- Messages
- 3,272
Brenda, thanks for the asparagus recipe! I think that's just the ticket esp. if it's portable. My mind isn't very imaginative right now which is bad, because I have five places to cook for this week (not counting the brunch I made at my parents' today for my dad's cousin's visit.) So, I have to share the recipe for the sausage cheese bake I made; we had it at the Gov. Inn in Charleston and I liked it so much I bought the cook book!
Sausage Cheese Bake
1 lb. bulk sausage ------ 3/4 cup of milk
1 large onion, finely chopped ------ 1/4 cup oil
2 cups grated sharp cheddar ------ 1 can cream style corn
1 1/2 cups self-rising cornmeal mix ------ 2 eggs
Brown sausage and onion in skillet until sausage is crumbled and done; drain off fat. Let cool slightly and add cheese. In a bowl, combine cornmeal, eggs, milk and corn. Grease a 2 quart casserole (I used a 8x11 pyrex dish). Layer half the cornmeal mixture, then cover with the sausage and cheese. Pour the rest of the cornmeal mixture on top and bake at 425 for 30 minutes till slightly brown. Serve with sour cream. (I also made a mix of petite diced tomatoes, black beans and cumin to spoon on the side). A side of mixed fruit/fruit salad goes well with this, too.
This is good for any meal.
My mom asked me to pick up some brandy yesterday, so I think I'm going to try Brenda's brandy milk punch tomorrow evening at my parents' house!
Sausage Cheese Bake
1 lb. bulk sausage ------ 3/4 cup of milk
1 large onion, finely chopped ------ 1/4 cup oil
2 cups grated sharp cheddar ------ 1 can cream style corn
1 1/2 cups self-rising cornmeal mix ------ 2 eggs
Brown sausage and onion in skillet until sausage is crumbled and done; drain off fat. Let cool slightly and add cheese. In a bowl, combine cornmeal, eggs, milk and corn. Grease a 2 quart casserole (I used a 8x11 pyrex dish). Layer half the cornmeal mixture, then cover with the sausage and cheese. Pour the rest of the cornmeal mixture on top and bake at 425 for 30 minutes till slightly brown. Serve with sour cream. (I also made a mix of petite diced tomatoes, black beans and cumin to spoon on the side). A side of mixed fruit/fruit salad goes well with this, too.
This is good for any meal.
My mom asked me to pick up some brandy yesterday, so I think I'm going to try Brenda's brandy milk punch tomorrow evening at my parents' house!