* Exported from MasterCook * John & Roger's Breakfast "Tuna Casserole" Recipe By : John Miller & Roger A Young Jr. (Hyatt Regency Provencia) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Hash Browns--- 6 large potatoes -- peeled & julienned cajun seasoning -- to taste paprika -- to taste garlic salt -- to taste Mrs Dash seasoning -- to taste hot pepper sauce -- to taste ---Other ingredients--- 1 recipe Roger's Homemade Sausage Gravy 1 recipe Roger's Deluxe Westerns 1/2 pound sausage links chunked -- cooked 1/2 cup chunky style salsa oil as needed for cooking hashbrowns shredded cheddar cheese -- for topping This is a great "Make-Ahead" breakfast dish. To prepare, place large frying pan over high heat on stovetop and pour in enough oil (or butter) to cook potatoes for hashbrowns. Meanwhile in medium bowl mix potato juliennes with spices until well coated and desired seasoning is obtained. When grease is hot enough pour potatoes into frying pan and cook until done as with regular hashbrowns turning frequently with large spatula. When potatoes are done drain excess grease and place in large mixing bowl. Add all remaining ingredients EXCEPT for cheddar cheese (it is optional to add a little cheese to the mixture if desired). Mix thoroughly. Place the mixture into a large baking dish such as 13x9". You may end up with more than one pan. Sprinkle top well with shredded cheddar cheese. If making in advance, cover with aluminum foil and refrigerate. When ready to finish, preheat oven to 375F. If was refrigerated, remove aluminum foil and place in oven. Bake for about 25-30 minutes or until heated thoroughly. Serve. WARNING: When all ingredients are mixed together, this recipe is not very "eye-appealing" but trust me it is DELICIOUS!!! - - - - - - - - - - - - - - - - - - NOTES : I know, I know you are asking me, "The recipe is called "John & Roger's Breakfast 'Tuna Casserole' ", so where is the tuna? Well, there is none. The explanation is as follows: This recipe was first developed by a coworker of mine at the Hyatt Regency Provencia Restaurant in Greenville, SC. John called it "Pseudo- Tuna Casserole" because he said that EVERYONE loves tuna casserole, and EVERYONE who has ever tried this dish loves it and wants the recipe..... John's basic recipe consisted of scrambled eggs, hash browns, milk gravy, and diced sausage links mixed together and topped with cheddar cheese. I must admit it was DELICIOUS!!! But, I took the concept a couple of steps further and used my homemade sausage gravy recipe and still added chunks of sausage links, used my deluxe western recipe to add the vegetables to the recipe and for a little bit of kick added hot salsa. Thus, came up with JOHN & ROGER'S BREAKFAST "TUNA CASSEROLE"!!!
* Exported from MasterCook * Sour Cream Doughnuts Recipe By : HallieByrd@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 teaspoons baking powder 1 1/4 cups sugar 1/2 teaspoon ground cinnamon 1 cup sour cream 1/2 teaspoon salt 4 cups all-purpose flour -- (may need 5 cups) 1 teaspoon baking soda Preheat the fat in the deep fryer to 375F. Beat the eggs well. Slowly add the sugar, beating constantly. Stir in the sour cream. Sift the flour before measuring. Re-sift the flour with the baking soda, baking powder and salt. Stir the sifted ingredients into the egg mixture until well blended. Chill the dough for several hours or overnight. Roll out the dough on a lightly floured board to 1/2" thickness. Cut with a floured doughnut cutter or two different sized biscuit cutters. Allow the dough to dry for 10 minutes on toweling. Use a pancake turner dipped into the hot oil to place the doughnuts into the oil. Fry until golden brown (2-3 minutes per side), using the pancake turner to turn them as the first side is cooked. Use tongs to remove the finished doughnuts. Dry on toweling. Dust with powdered sugar, cinnamon-sugar or a glaze after the doughnuts have slightly cooled. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Honey Doughnuts Recipe By : Mountain & Plantation Cookbook - Louise & Bil Dwyer Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 cup honey 2 teaspoons baking powder flour -- as needed 1 cup sweet milk 2 tablespoons shortening 1 teaspoon salt Cream honey and shortening together, add the egg well beaten and the other ingredients. Mix well and add flour enough to roll out and cut easily. Fry in hot fat. The honey will keep these delicious dougnuts moist much longer than usual. If desired, roll doughnuts in a cinnamon- sugar mixture after frying while still warm. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roger's Orange French Toast Recipe By : adapted from More Family Favorites - Mary Beth Roe Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups orange juice 8 eggs 2 loaves french bread 1 cup butter -- for frying 1/2 cup sugar 1 teaspoon cinnamon 1 teaspoon nutmeg honey or maple syrup -- for accompaniment Beat together eggs and orange juice, mixing well. Add sugar, cinnamon and nutmeg mixing thoroughly. Melt butter in frying pan or on griddle using just enough to lightly coat. (1 cup is listed because may need to add more butter as frying). Slice French bread, dip in egg mixture and place in hot frying pan. Cook approximately 2 minutes per side, turning once. Remove from pan and serve, topping with additional butter if desired and your favorite topping such as honey or syrup. - - - - - - - - - - - - - - - - - - NOTES : Original recipe called for baking the french toast in the oven. However, I prefer to prepare it on the stovetop and have therefore adapted the recipe accordingly for my personal use. For those who would prefer the oven method here is the changes: 1 1/2 cups sugar 1 1/4 tsp cinnamon 1 1/4 tsp nutmeg Mix butter, sugar, cinnamon and nutmeg and spread on greased cookie pans. Beat together eggs and orange juice. Slice French bread, dip in egg mixture, and lay in mixture on cookie sheet. Bake at 325F for 25 minutes. Flip bread over about 10 minutes before finished.
Click HERE to RETURN to Main Recipe of the Month Page.....:
Go HERE to RETURN to Our TownSquare: