| Dish & Chef | Ingredients | Directions |
| First... The Gals |
Taco Casserole
Kristen
| 1 lb ground beef -- browned & drained
2 cans chili beans
1 pkg mahatma saffron rice, prepared
tons of cheese | Combine ingredients and top with cheese (some cheese mixed in isn't bad either). Then bake @ 350 for 1 hour or until heated through. Serve with chips, salsa, chopped tomatoes, avocados, sour cream |
German Apple Pancakes
Lynnette Rohde | 2 tablespoons unsalted butter
6 large eggs
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup milk
4 tablespoons unsalted butter
2 large Granny Smith apples, cored and sliced 1/4" thick (peel if desired)
6 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons powdered sugar | Preheat oven to 400 degrees. Place butter in two 9-inch ovenproof skillets. Heat in oven until butter is melted. Spread butter evenly. Set aside. Process eggs, flour, sugar, salt and milk in a food processor. Divide batter evenly between the prepared skillets. Bake 10 to 15 minutes, or until a deep golden brown. Remove from oven and immediately loosen pancake from pan and slide onto serving dish. Keep warm. While pancakes are baking, melt butter in a large skillet. Add apples. Sprinkle sugar and cinnamon over apples. Stir to coat. Cook over medium-high heat until slices are tender, stirring occasionally, about 6 to 8 minutes. Pour apples onto pancakes. Sift powdered sugar over top and serve |
Easter Morning French Toast
Karen McCarty
| 1/2 c. oleo
1 c. brown sugar
1 teaspoon cinnamon
12 slices white bread
5 eggs, beaten
1-1/2 c. milk
| Melt oleo in 9x13-inch pan. Mix brown sugar and cinnamon; sprinkle half of the mixture in the oleo. Place six slices of bread over brown sugar mixture. Beat eggs and milk; pour half of egg and milk mixture over the bread. Sprinkle the rest of the brown sugar mixture on top. Layer the rest of the bread. Pour rest of milk mixture on bread. Cover with foil and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. Cut into squares and invert onto plate. Delicious with or without syrup. Serves 6 |
Baked Brie
Kathlene McCarty | 1 round of brie cheese
2 cans Pillsbury French Bread dough
1/3 cup brown sugar
1/3 cup chopped pecans | Unwrap the brie from its wrapper and scrape off the white rind covering the cheese. Place the brie in the middle of an oven proof platter or baking tray. Remove both uncooked bread loaves from the cans, stretch them out and twist together like a braid. Place the bread around the brie so that the two ends connect. (you can use a toothpick to hold them together until they are cooked. Score the dough all around so it doesn't puff up too much. Generously sprinkle brown sugar and pecans all over the brie and bread. Bake according to the directions on the can of bread dough. Cool a bit, slice and serve. Kelly McCarty says this is good 'eatin.
ED NOTE: I stand by my brie! |
Vegetable Pizza
Margaret McCarty | 2 tubes crescent rolls
8 oz cream cheese
4 oz mayonnaise
4 oz sour cream
1/2 Hidden Valley Ranch Party Dip
Vegetables (broccoli, cauliflower, tomatoes, peppers, mushrooms, etc.)
Grated Cheese (your choice of type) | In a 9x13 baking pan, bake the crescent rolls flat as directed on label. Remove from oven. Mix cream cheese, mayo, sour cream and party dip and spread over the cooled dough. Layer cut up veggies over the spread. Finish by sprinkling grated cheese over the veggies. Refrigerate. |
| Now... The Guys |
Easter Egg
Steve-O | One boiled egg with dye bleeding through the shell and greased with Crisco so it shines (A Jean McCarty Secret) | Grab the greasy egg and gently squeeze. If the proper amount of Crisco was used, it should squirt out of your and drop to the floor. Finish peeling over the garbage. Wipe your Crisco hands off. Pour salt on generously. Eat egg white with dye on it. Get to green yolk, be grossed out a bit, add more salt and try to eat it without water. |
Brunch Donuts
Ralph Montegomery | One box donuts.
Six pack beer. | Go to store. Buy box of donuts and beer. Enjoy. (Serves 1-2) |
Paisano Brunch Pasta
Buck Tufitti | 2-pound box spaghetti or linguine
2 quarts Nona Tufitti's special meat sauce (this is a secret family recipe, so you may wanna use your own. or, God forbid, something from a jar.)
1 pound Italian sausage
2 cups shredded mozzarella cheese (and don't be a wimp, shred your own) | The night before, cook your pasta according to the directions on the box. In a separate pan, heat up your sauce. I'm guessing the Irish among you won't make it fresh. Forget about it, it's no big deal if you don't got it in your blood. Mix your pasta and your sauce together in a big pan or bowl or what have you, then cover it and put it in the fridge. At this point, order a pizza, that pasta is for brunch tomorrow. OK, now it's the morning, so you have to cook up your sausage. some of you will get the kind you crumble up as you brown, then drain the fat. That's fine. I prefer mine in natural casings, which I simmer until done, then cut into slices. Take out your cold pasta and mix in your sausage. Take one cup of cheese and mix that in, too. Put it in a nice casserole dish, then sprinkle the rest of the mozzarella on top. Bake it in a 350 degree oven for about 30 minutes, or as the wife says, "until the cheese is melted and bubbly." then serve it hot with a cold bottle of Lambrusco. Mangia until you're basta! |
Cocoa Elvis
Jerry McCarty | 5 slices Wonder Bread
1 cup of peanut butter
1 cup Cocoa Puffs | Spread peanut butter on bread slices. Top with a single layer of Cocoa Puffs. Cut off crusts and into decorative squares if it is really for a brunch Or, if it is not for a real brunch, shovel it in with a tall glass 'o milk. |
