Breakfast Foods

RICE PUDDING

from Lion House Cookbook

2 cups cooked rice
2 cups milk
1 small can (5 oz.) evaporated milk
1/2 cup raisins
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
2 eggs, slightly beaten
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla
In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2- or 3-quart saucepan combine cornstarch, salt, and sugar, and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice ad stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2-cup servings.

EGG AND POTATO CASSEROLE

1 1/2 packages (24 oz.) shredded hash browns (thawed)

2/3 cup melted butter (optional)

2 cups medium or sharp cheddar cheese, grated

2 cups Swiss cheese, grated

2 cups diced ham or sausage

1 cup milk

6 eggs, beaten

1/2 teaspoon season salt

Preheat oven to 350 degrees F. Spray PAM in bottom of 9 X 13 pan. Press hash browns in bottom of pan forming a crust. Brush melted butter on top of hash browns. Alternate ham or sausage, and cheese; sprinkle with season salt. Mix milk and eggs and pour over mixture. Bake for 40 minutes to one hour. Serves 10-12 people.

BREAKFAST OMELET

1 lb chopped ham 1 lg loaf bread, crusts removed

1 lb grated Swiss cheese 6 eggs, well beaten

1 lb grated cheddar cheese 2 c milk

1 bunch green onions, chopped

Butter bread slightly. Line 1/2 of bread in bottom of 9x13 pan. Sprinkle 1/2 of cheese, ham and onion on bread. Repeat with other 1/2 of bread, cheese, ham and onion. Smash bread and cheese with one hand. Cover with eggs and milk. Refrigerate overnight. Bake one hour in 350' oven.

SAUSAGE GRAVY

1 lb ground sausage

1/3 c flour

2 1/2 c milk

Brown sausage. Add flour to sausage and stir until all flour is absorbed. Add milk. Heat on medium heat until sauce becomes thick. Serve over biscuits.

STUFFED FRENCH CASSEROLE

Put in 9X13 pan:

8 slides cubed bread (SAFEWAY maple swirl bread is the best)

8 oz cream cheese cut into small cubes

1 1/2 cups blueberries

Whisk together in bowl:

4 eggs

1/2 cups brown sugar

drizzle syrup over eggs and sugar

Stove top, heat till frothy:

2 cups milk

1 cup nonfat half & half

pinch of salt

1 tsp. vanilla

Let COOL a bit; you don't want to cook the eggs when you mix it with the eggs

Whisk egg mixture and milk mixture a little at a time. Pour over top of bread mixture. Let soak for 30 minutes before baking. (You can soak overnight).

Bake in 9X13 pan on cookie sheet with water on the bottom at 350 degrees for about 40 minutes. It will be a bit jiggly when it is done. After you take it out it will set up.