Crescent -Sausage Bake from Cooks.com

I found this recipe on Cooks.com, and couldn’t believe my eyes. When we lived in Virginia there was  a diner we use to go to, called Aunt Sarah’s. On Saturday morning I used to get this with  the best Hash Browns, and a generous serving of grits. (I know, I probably clogged up three arteries)! Try this one, and serve for a family treat or do for a Brunch! You’ll love it!

Ingredients:

1 (8 oz.) can crescent rolls (pay the extra price and get Pillsbury)

1 (8 oz.) package of brown and serve breakfast sausage, thawed and sliced

2 cups shredded cheese (Mixed Cheddar or Mozzarella. I go for the mixed.)

4 eggs

3/4 cup milk

1/2 tsp salt

1/4 tsp pepper

1/4 tsp oregano

Directions:

Line a 9X13 inch pan with the crescent roll dough. Layer sliced sausgae and half of the cheese on top of dough. Mix together eggs, milk, and seasonings. Pour over sausage layer. Add remaining cheese on top. Bake at 425 degrees for 20 minutes. Serves about 6-8, depending on the serving size! Enjoy Folk!!

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Pionono

Pionono (2-07)

Cecelia in the Kitchen

Cecelia in the Kitchen

Heat oven to 350 degrees.
Cookie sheet with four sides. Wax paper the size of cookie sheet. Piece of muslin cut to size of cookie sheet and dampened.

    6 eggs, separated
    6 tablespoons granulated sugar
    6 tablespoons flour
    Directions

1) With electric blender beat egg whites until they are stiff white, and you can turn bowl upside down without the mixture sliding. Set aside.
2) In separate bowl mix egg yolks, sugar, and flour until mixture turns a pale yellow color, about 5 minutes. Fold egg white mixture slowly into flour mixture with spatula, until mix a uniform color. DO NOT FOLD TOO FAST
3) Spread mix on wax paper
4) Bake exactly 10 Minutes. Remove from oven, slide waxed paper with cake on it, to muslin. Roll up tightly, in jelly roll fashion. Place muslin roll in plastic grocery bag. When cool, gently peel from wax paper.

Serving Tips – Spread with softened cream cheese and deli meats, and roll up tightly. Slice in 1-3 inch slices, and serve with other finger foods.

This can also be kept in freezer for up to 2 months. Then when you have unexpected guests, you thaw and fill for light brunch.