Thursday, February 21, 2008

Planning for Easter

I am a recipe addict. I am already scouring recipes for Easter and more than likely I won't need them. My sister hosts Easter at her house and she sets our menu, but that doesn't stop me.

So far here are the recipes which I have written down on my grocery list. Some are old and some are new:

Broccoli Casserole

1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen chopped broccoli, thawed
1/2 cup diced process American cheese

1. Heat oven to 350°F. Grease a 1-1/2-quart baking dish; set aside
2. Bring water and salt to boil in a saucepan over medium-high heat. Stir in rice; cover and remove from heat. Let stand 5 minutes.
3. Melt butter in a small skillet. Add onion and celery; sauté until tender. Stir into rice. Add soup, broccoli and cheese; stir until combined.
4. Transfer to prepared baking dish. Bake 1 hour.

Bacon and Egg Bundles (Something My Boys Can make!)

1 teaspoon butter or margarine
12 to 18 bacon strips
6 eggs
Fresh parsley sprigs

1. Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
2. Cut six bacon strips in half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325°F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.

Brown Sugar French Toast

1 c. brown sugar, packed
1/2 c. butter
2 T. corn syrup
1 loaf French bread, cut into 1-inch slices
5 eggs
1-1/2 c. milk
1 t. vanilla extract

Place first 3 ingredients in medium-size saucepan and heat over medium heat. Spray 13"x9" baking dish with non-stick vegetable oil. Pour hot mixture into baking dish. Place sliced bread over mixture and push bread slices closely together. Beat eggs; add milk and vanilla and mix slightly. Pour egg mixture over bread, covering each slice well. Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, uncover and bake at 350 degrees for 30 minutes. Serves 4 to 6.

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