Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book
MISCELLANEOUS
SAUSAGE BREAKFAST BAKE
Shirley Walter, Santa, Idaho
1 lb. regular sausage
5 medium potatoes, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1 small sweet onion, chopped
1 cup shredded cheese
½ cup chopped tomatoes
4 to 5 eggs, beaten
Cook sausage and onion together, drain. Stir in green and red peppers and potatoes, cook on medium heat until done. Pour beaten eggs over top and stir once or twice until eggs are set. Cover with shredded cheese and chopped tomatoes. Cover until cheese is melted.
HOLIDAY BREAKFAST SOUFFLE
Ruth Bursell, Lewiston
1 lb. sausage, cooked and drained
8 slices cubed bread
2 cups shredded cheddar cheese
3 cups milk
6 eggs, beaten
¼ tsp. dry mustard
Butter a 9x13 pan and layer the sausage, bread and cheddar cheese into 2 layers. Mix eggs, milk and mustard until bleneded well. Pour over layered ingredients. Let stand 2 hours or longer in refrigerator. Bake at 350 degrees covered one hour and 15 minutes uncovered. Can be prepared the night before.
EASY BREEZY OMELET
Connie Moyes, Clarkston
Two large eggs, whipped
¼ cup finely chopped broccoli
¼ cup finely chopped mushrooms
½ cup finely chopped sun dried tomatoes
Parmesan or other grated cheese
Olive oil
Quart sized zip lock bag
Place whipped eggs, broccoli, mushrooms and tomatoes in oiled zip top bag. Place bag in boiling water and boil exactly 13 minutes. Drop onto plate and top with cheese.
CHEESE DEALS
Tami Dean, Lewiston
1 lb. sharp cheddar cheese, grated
1 ½ cups sifted flour
1/2 tsp. salt
¼ tsp. cayenne pepper
1/3 cup melted butter
Mix all ingredients and make long rolls (about 3” in diameter). Wrap in plastic wrap and refrigerate until firm (about 1 hour). Slice very thin and bake on cookie sheet at 350 degrees for 15 minutes. They taste like Cheez-its. Delicious!
CHRISTMAS SALSA
Lynn Sydenham, Lewiston
8 tomatoes
½ onion
½ bunch green onions
Salt, garlic to taste
2 jalepenos
1 green bell pepper
¼ cup black pepper
4 carrots, grated
3 cups shredded cabbage
½ bunch cilantro, chopped
32 ounce tomato juice
Chop all the vegetables and mix together, adding tomato juice last until desired consistency. Serve in large bowl surrounded by green and red tortilla chips for a fun holiday look.
SAVORY STUFFED MUSHROOMS
Cheryl Raby, Clarkston
6-8 large mushrooms
¼ lb. spicy or mild Italian susage
2 Tbs. cream cheese
½ cup Monterey Jack cheese
2-3 cloves diced garlic
2 Tbs. diced red onion
Butter
Worchestershire sauce
Pop stems out of mushrooms, clean. Set aside. Brown sausage, saute onion and garlic in butter about 4 minutes. Mix with meat and add all other ingredients. Mix until creamy. Fill each mushroom with a heaping spoonful. Top each mushroom with a drop or Worchestershire sauce and dab of butter. Bake at 350 degrees for 20-25 minutes. Enjoy.
RANCH PRETZELS
C. Parkins, Clarkston
16 ounce package pretzels
1 package ranch salad dressing seasoning mix
1 cup butter flavored popcorn oil
Dump pretzels into gallon size zip top bag. Mix ranch seasoning and oil in bowl. Pour over pretzels. Turn until coated, then turn them over and over for about 3 days. You can also add nuts.
HOT CRANBERRY CIDER
Earl Pepper, Lewiston
3 quarts unsweetened apple juice or cider
1 quart cranberry juice
Whole cloves
1 cinnamon stick
Combine all ingredients in a large pan. Bring to a boil and boil for five minutes. Reduce heat, cover and simmer for 30 minutes. Remove cloves and cinnamon stick. Serve warm. Makes 25-30 servings, about 1 gallon.
CHRISTMAS WREATH PUNCH
Alicia Pepper, Lewiston
9 cans (6 ounces each) frozen orange juice concentrate, undiluted
1 ½ cups light corn syrup
¼ cup lime juice
5 quarts ginger ale
Combine first three ingredients and mix thoroughly. Just before serving add 5 quarts giner ale. Makes about 25 cups. For ice ring: Fill a ring mold 2/3 cup full of water and freeze. Place orange wedges, red and green maraschino cherries. Add more water and freeze. Run sides under warm water to remove mold, float at top of punch bowl.
VEGETABLE PIZZA
Leslie Abell, Deary
2 (8 ounce) cans crescent rolls
8 ounce carton sour cream
4 cups vegetables, chopped (cauliflower, brocoli, green pepper, tomatoes, carrots, cucumbers)
8 ounces cream cheese
4 ounce package ranch dressing
Olives
Spread the crescent rolls on cookie shet to make crust. Bake at 350 degrees for 10-12 minutes. Mix sour cream, cream cheese and dressing. After rolls are cool, top with mixture. Spread vegetables and olives on top. Chill one hour before serving.
PENEECHE SUGAR NUTS
Robert Clyde, Moscow
1 cup brown sugar
½ cup white sugar
½ cup sour cream
2 ½ cup nuts
1 tsp. vanilla extract
Combine sugar and sour cream in sauce pan. Stir constantly over medium low heat until sugar dissolves. Continue cooking until thermometer reaches 246 degrees (soft ball stage). Remove from heat, add vanilla and nuts. Stir until well coated. Spread on wax paper and separate the individual nuts.
CHOCOLATE SANDWICH
Mary Randall, Clarkston
1 Tbs. dry cocoa
½ cup sugar
few drops vanilla
1 to 2 tsp. milk
2 slices white bread
In small bowl, blend sugar and cocoa together, smashing lumps out of cocoa. Add vanilla and milk, stirring to spreading consistency. Spread large amount on slice of bread. Cover with other slice and enjoy with a glass of milk. For variation, add 1 spoonful of peanut butter to bread and chocolate before eating.
HOT BUTTERED RUM MIX
Wendy Boyer, Lewiston
½ gallon premium vanilla ice cream
1 lb. butter, softened
1 lb. box powdered sugar
1 lb. brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
Combine all ingredients and mix well. Place in freezer. To serve: Place 1 ounce rum in a mug with 2 Tbs. of buttered rum mix then fill mug with boiling water and stir. Top with whipped cream and nutmeg. Yum!
BAKED CHEDDAR OLIVES
Tina McLean, Lewiston
1 cup shredded cheddar
2 Tbs. butter
24 large pimento stuffed olives
dash of cayenne
½ cup flour.
Soak, rinse and dry olives. Preheat oven to 400 degrees. In a bowl, work the cheese and butter together. Add flour and cayenne and work until well blended. Use about 1 teaspoon of dough to wrap around each olive. Place on a butter baking sheet. Bake until golden, about 15 minutes.
OVERNIGHT EGG AND SAUSAGE CASSEROLE
Charlotte Baldwin, Lewiston
8 slices bread, cubed
3 cups shredded cheddar cheese
1 ½ lbs. pork sausage or Italian sausage
4 eggs
2 ½ cups milk
1 Tbs. prepared mustard
1 can condensed cream of mushroom soup, undiluted
¼ cup chicken broth
Place bread cubes in greased 9x13x2 inch baking dish. Sprinkle with cheese, set aside. In a skillet, brown sausage over medium heat, drain. Crumble sausage over cheese. Breat together eggs, milk, mustard, soup and broth. Pour over sausage. Cover and refrigerate overnight or at least 2 to 3 hours before baking. Bake at 350 degrees for 50 to 60 minutes or until set. Yields 6 to 8 servings.
