CHRISTMAS MORNING CASSEROLE

NOTE: n 1983 our little community in Mississippi put together a small cookbook of favorite family recipes to share with friends and family. We thought it would be nice to share our Christmas morning Breakfast Casserole. This recipe was made Christmas Eve, placed in the refrigerator and Christmas morning placed in the oven to cook while we opened presents. The tradition continues with our little family and I am happy to share it with you in hopes you and your family can enjoy it as well!!

INGREDIENTS:
1 lb. Jimmy Dean hot pork sausage, browned and drained
8 lg. Eggs, beaten
1 cup Whole Milk
1 cup Half n Half
1 tsp. Salt
1 tsp. Dry Mustard
6 Slices white bread, cubed
1 cup Grated Sharp Cheese

Combine all ingredients and place in a buttered 2-quart casserole dish. Cover and refrigerate overnight. Take out of the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees F. and baked uncovered for 45 minutes. Check to make sure center of casserole is set-up (it may take a little longer depending on your oven. When set take out of the oven and let stand 15 minutes before serving.

Enjoy!

From the Gibson Family

SLOW COOKER PORK ROAST

INGREDIENTS:
2-3 lbs. Boneless Pork Roast
12 oz. bottle Ms. Earle's Pineapple Saki Teriyaki Marinade & Finishing Sauce
1/2 cup diced dried apples
1 medium onion, chopped

Place pork roast in 5-quart cooker and pour entire bottle Pineapple Saki Teriyaki Sauce over roast. Add apples and onions. Cover and cook on low for 8 hours until tender. You can also cook on high for 4 hours. Remove roast, apples and onions from slow cooker. Serve over rice.

Note: You can use the liquid from the slow cook after removing the fat from the liquid. This can be done using a fat separator which can be purchased at most kitchen stores.

SOUTH OF THE BORDER PRAWNS

INGREDIENTS:
16 jumbo Prawns, peeled and de-veined with tails on
1/2 cup Tequila Honey Lime Mustard Blend
1/4 cup Chicken or Vegetable Broth
8 slices bacon, cut in half.

Wrap each Prawn with bacon and secure with toothpick. Mix Tequila Honey Lime and broth then baste Prawns with the sauce. Cook 3 minutes, basting with sauce as they cook. Turn Prawns over and cook another 3 minutes basting while they cook. Cook until the Prawns have caramelized with the sauce and the bacon is crisp.

Note: Makes an excellent appetizer or entrée served with fresh pineapple and rice.

SPICY-CRUSTED PORK TENDERLOIN

INGREDIENTS:
1 (16oz) Pork tenderloin, trimmed.
1 Tbsp. Burgundy Peppercorn Mustard Blend
1 Tbsp. Paprika
1 Tbsp. Cumin
1 tsp. Cayenne pepper
1 Tbsp. Chili powder
2 tsp. Salt
2 Tbsp. Olive oil

Mix spices well and rub on to the Pork Tenderloin covering completely. Place a 10 or 12 inch oven-proof skillet on high heat. When the pan is hot add your favorite olive oil. Once the oil starts to smoke add the Pork Tenderloin and sear on all sides. Turn on oven to 350 degrees and place pan with the Pork Tenderloin onto the center rack and bake for 15-20 minutes or until desired doneness. Remove from oven and let rest for 10 minutes. Slice to desire thickness.

CHIANTI SAUCE

INGREDIENTS:
2 cups Chianti (any brand)
3 Tbsp. Gourmet Temptations Honey
1 small Habanera pepper – cut in half and seeded (optional)
Dash Salt

In a saucepan place Chianti and the Habanera pepper (if desired). Cook on medium-high heat until reduced to approximatley 1/4 cup (this takes about 15-20 minutes). After reduction process add the Gourmet Temptations Honey. Stir the sauce until the honey is dissolved. Dizzle over the Pork Tenderloin when plating. Serve immediately.

APRICOT GLAZED HAM

INGREDIENTS:
1 Ham 3-4 lbs (smoked optional)
1/2 cup Ms. Earle’s Seedless Raspberry Jam
1 tsp. Dry mustard
1/4 tsp. Ground cloves
1/4 cup Gourmet Temptations Honey

Place ham in roasting pan. Cover with Ms. Earle’s Seedless Raspberry Jam , seasoning and honey. Bake at suggested instruction. Slice and garnish with fresh apricots and butter lettuce leafs

APPLE BOURBON PORK LOIN

INGREDIENTS:
1 3 lb. Pork loin, boned and rolled
1/2 tsp. Black pepper
1 cup Apple juice
¼ cup Bourbon
2 Tbsp. Daddy Cook’s Prickly Pear Mustard Blend
1 3/4 cups Chicken broth, divided
1/2 cup Half-n-half
5 Tbsp. All purpose flour
1/2 tsp. Salt

Preheat over to 425 degrees. Rub pork well with pepper and place in a medium size shallow roasting pan.

In a small bowl whisk apple juice, bourbon, and mustard blend until smooth. Brush generously all over pork roast. Let stand at room temperature for 30 minutes.

Brush pork again with bourbon mixture and roast uncovered for 35 to 45 minutes, (continue basting every 10 minutes with bourbon mixture so drippings do not burn) or until a instant-read thermometer, thrust into the center, registers 145 to 150 degrees. Transfer to a heated platter and let rest while you prepare the gravy.

Pour remaining bourbon mixture into roasting pan, set over medium heat and deglaze pan by scraping browned bits. Pour deglazing liquid into a small saucepan and boil uncovered over high heat approximately 2 minutes, stirring often and until thick. Stir in 1 1/4 cups of broth and half-n-half. Quickly blend remaining 1/2 cup broth with flour and salt, add to pan, and cook, stirring constantly for 3-5 minutes or until gravy thickens and no raw floury taste lingers.

NOTE: Slice pork 1/2 - inch thick and top each portion with gravy.

CRANBERRY CHARDONNAY TURKEY MEATLOAF

INGREDIENTS:
Preheat oven to 350 F.
2 cloves garlic
1/2 medium onion, diced
1 1/4 lbs. Lean ground Turkey
1/4 cup dried Cranberries
1/2 cup bread crumbs
1 egg
1/4 cup Daddy Cook’s Cranberry Chardonnay Mustard Blend
Salt and Pepper

Saute’ garlic and onion in 1 tablespoon olive oil until lightly browned, approximately 2 minutes.

In large mixing bowl mix ground turkey, dried cranberries, bread crumbs, egg, salt and pepper with sautéed garlic and onion. Combine thoroughly.

Shape into a 9x5 inch loaf pan. Bake for 20 minutes.

Take out of oven and spread Cranberry Chardonnay Mustard evenly over the top.

Return to oven and bake an additional 35 minutes

MS. EARLE'S PASTA SALAD

INGREDIENTS:
1/3 box Ditalini Pasta
2 cups Ham Steak, cooked and chopped
3 lg Eggs, boiled and chopped
7 oz. Corn, drained
1/2 cup Baby Carrots, sliced thin
1/2 cup Cubed sweet salad pickles (not relish)
1 cup Cole Slaw mix, chopped fine
1/2 cup Mayonnaise
1/2 cup Daddy Cook's Tequila Honey Lime Mustard Blend
Salt and Pepper to taste

Cook pasta according to directions, cool and drain. Add the rest of the ingredients, mix well. This is a recipe you can adjust ingredient measurements according to your taste; add more vegetables or try a different meat or no meat.

NOTE Any prepared cole slaw works well in this recipe

DADDY COOK'S SLOPPY JOES

INGREDIENTS:
1 lb. Ground Beef
1/4 cup Chopped Green Pepper
1/4 cup Chopped Red Bell Pepper
1/2 cup Chopped Red Onion
1 Tbsp. Brown Sugar
2 Tbsp. Daddy Cook’s Burgundy Peppercorn Mustard Blend
1/4 tsp. Salt
1 tsp. Black Pepper
8 oz. Tomato Sauce
1/2 cup Ketchup
1 Tbsp. Worcestershire Sauce
1 Tbsp. Apple Cider Vinegar
6 Sandwich Buns

In large skillet, brown ground beef, green and red peppers, and onion; drain well. Stir in remaining ingredients; bring to a boil. Cover; simmer 20 minutes.. Serve on toasted buns open faced or as sandwich.