Christmas Breakfast Casserole

Make this the night before and refrigerate
Cube 10 slices (WHITE OR SOURDOUGH) bread –
remove the crust
1 lb pork sausage, crumbled and cooked
1-4oz can sliced mushrooms
1 ½ cup shredded cheddar cheese
1 ½ cup Swiss cheese
8 eggs beat well
1 cup light cream
½ tsp Worcestershire sauce
3 cups milk
Arrange layers of bread, sausage (cooled), mushrooms & cheese in large casserole dish
Combine rest of ingredients & pour over layers
REFRIGERATE OVERNIGHT
In morning, bake 350 – 45 minutes uncovered

Irish Soda Bread (No eggs)

3 tsp baking soda
1 tsp salt
½ tsp baking soda
1½ - 2 cups raisins
1 tbs caraway seeds
4 tbs sugar
¼ cup canola oil
Preheat oven to 350Mix: flour with sifted baking powder, salt, baking soda
Add: raisins & caraway seeds
Mix in: butter, milk and oil
Dump onto a floured board, dust with a little more flour
Form into a ball (If too loose, add a little more flour) CUT IN HALF to make two loves
Form into a loaf, place onto a pie pan, score an "X" on the top and bake 50 minutes.

Ellen Miller's Three Bean Salad

1 can each:
green beans
yellow beans
kidney beans
chick peas
1 sliced sweet onion
1 chopped green pepper
1 cup chopped celery
1 cup chopped pimento
1 ½ cup vinegar
1 ½ cup sugar
4-5 tbl olive oil
Boil sugar and vinegar.
Cool slightly and pour over vegetables
Refrigerate
Serve cold

Greg's Chicken Soup

You'll need:
one whole chicken
one cup of chopped celery
1 cup chopped onion
1/2 cup chopped parsley
1 1/2 cups sliced carrots (more if you like)
2 tbs finely crushed garlic (or garlic powder 1 tsp) I like chopped spinach in mine, but it's not necessary.
Place a whole chicken in a large pot.
Cover with water, 1 to 2 inches above chicken and heat to boil.
Reduced heat and cook to a slow boil until the chicken is tender and almost falling off the bone.
Remove chicken to cool and add veggies.
You may add cooked rice or noodles if desired.
(Make sure you slow boil or else you'll end up with mush)
Remove chicken from bones, add to stock.
Season with salt & pepper, serve.
REDUCTION METHOD
After you cook down the stock, remove the bones, add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes, ham from bones and cook another 1/2 hour or so, and serve.
FAST METHOD
Cut up some ham in small pieces and add to chicken stock.
Add veggies and another quart of water.
Add peas and cook until they're mush.
Add potatoes and cook another 1/2 hour or so, and serve.

Carol's (Mom's) Pea Soup

You'll need:
one bay leaf
2 cloves of garlic, crushed
2-3 stalks of chopped celery
2-3 carrots, sliced
2 medium size potatoes, cubed
1/2 cup finely chopped onion
2 ham hock bones
Reduce ham bones in large pot with water until you end up with about a quart of stock (this will create the base)
If you don't want to go through this process REPLACE with a quart chicken stock.

Penne with Fresh Basil, Tomatoes & Garlic (of course)

1 lb penne
3 Tbsp olive oil
4 ripe tomatoes seeded and chopped
As much garlic as you like
A bunch of fresh basil
1. Cook penne in salted water, drain (DO NOT WASH PASTA)
2. Marinate tomatoes, basil, oil and garlic
3. Toss into marinate, season with salt & pepper, serve
4. IF DESIRED, add cubed mozzarella