Breakfast Or Brunch Casserole
Dining With Pioneers, Volume II
6 slices bread -- no crusts
1/2 stick margarine
1 1/2 cups Cheddar cheese -- shredded
5 eggs -- beaten well w/mixer
2 cups half and half
1 pound hot sausage
1 teaspoon salt
Cook sausage and drain well. Melt margarine in
9x13-inch baking dish. Tear bread in pieces and
sprinkle over margarine. Sprinkle drained sausage,
cooked well done, over bread crumbs. Sprinkle
cheese over sausage. Beat eggs with half and half
and salt; pour over mixture. Cover and chill 8
hours or overnight. Bake at 350° for 45 - 50 minutes.
Serve with blueberry muffins and cantaloupe.
SOURDOUGH PANCAKES
W/BASIC SOURDOUGH STARTER
This recipe is a genuine antique: It comes from
Alaska in the late 1800s, when a sourdough
starter was the common and reliable way to
provide leavening for bread products. The sour
tang of these pancakes will get your day off to a
super start--just be sure you notice that
you begin preparing them the night before. If you
don't have a sourdough starter, you'll find a recipe
in the TipWorld Baking Recipes archive at:
BASIC SOURDOUGH STARTER
This recipe doesn't call for actual baking.
However, it provides you with a tool--your own
sourdough starter--you can use to bake many
wonderful recipes in the future. In pioneer days,
everyone kept a precious starter tucked away in a
crock, ready to provide leavening for the day's
baking. The pioneers relied on nature to deposit
yeast spores in their starter; fortunately, you
can use commercial yeast to get your starter going.
Makes about three cups.
Per cup: 364 calories, 1 gram fat, 0 milligrams
cholesterol, 77.6 grams carbohydrates, 3.5
grams fiber, 10.1 grams protein, 719 milligrams
sodium.
2 cups flour
1 tablespoon dry yeast
1 teaspoon salt
2 cups lukewarm water
3 tablespoons sugar
With a wooden spoon, in a large mixing bowl that
IS NOT metal, stir together dry ingredients.
Gradually add lukewarm water. Stir until mixture
resembles a smooth paste.
Cover with a towel and set in a warm place (85
degrees) to sour. Stir mixture several times a
day. In two to three days, sourdough will be
ready. Store in a heavy plastic or glass
container in the refrigerator; cover loosely or
make a hole in the cover to allow gas to escape.
To make a batter for a favorite sourdough recipe,
take 1 cup sourdough starter and combine with 1 cup
flour and 1 cup lukewarm water. Mix well with a
wooden spoon. Don't worry about lumps--fermentation
will dissolve them. Cover with a towel and set in
warm location for several hours before adding to
recipe. To replenish starter, add equal portions of
flour and water and cover (for example, if you
remove 1 cup of starter, replenish with 1 cup flour
and 1 cup water). Let starter stand in a warm (85
degrees) location overnight.
If starter isn't replenished in this manner at
least once a week, add 1/2 cup each of lukewarm
water and flour to container of sourdough.
Mix together; leave out of refrigerator overnight,
covered. Next morning, stir, cover, and return to
refrigerator.
Occasionally, pour all of the starter into a
mixing bowl and wash the storage container to
remove flour build-up.
Serves 2. Per serving: 326 cal, 9.9 g fat, 106 mg
cholesterol, 49.8 g carbohydrates, 1.8 g fiber,
8.9 g protein, 1059 mg sodium.
1 cup sourdough starter (above)
1 cup flour
1 cup warm water
1 egg
1 tbsp vegetable oil
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
Add flour and water to starter. Stir and leave,
covered, overnight in a warm place. The following
morning, stir starter mixture and put one cup back
with the rest of your starter in the refrigerator.
To remaining warm starter, add remaining ingredients;
mix well. Cook promptly on a hot griddle.
