SAUSAGE BREAKFAST CASSEROLE

SAUSAGE BREAKFAST CASSEROLE

From Allie Toms Troyer  (recipe from her mom, Cindy)

7 eggs
1 lb. turkey or pork sausage
2 cups milk
1 T. dry mustard
1 t. oregano
8 oz. Colby or sharp cheddar cheese, shredded
7 slices of bread, crumbled or cubed
1 t. salt

Brown sausage and drain; set aside.

Beat eggs.

Add milk, salt,  mustard, oregano and bread.

Add cheese and sausage.

Pour into greased 9 x 13-inch pan.

Cover and refrigerate overnight.

Bake at 350 for 45 minutes uncovered.

Serves 6-8.

CONTRIBUTION CAKE

CONTRIBUTION CAKE

From Billie Reid

1 medium-sized can of fruit cocktail, undrained
1 cup sifted flour
1 cup granulated sugar
1 t. soda
1/2 t. salt
1 egg
1 t. vanilla

Mix dry ingredients well.

Pour fruit cocktail into mixture.

Add the egg and mix.  Add vanilla.

Pour into greased and floured 8" square pan.

Sprinkle mixture of 1/2 cup brown sugar and 1/2 cup ground nuts over the top.

Bake 40 minutes in a 350 oven.  

Top with whipped cream.

Serves 8.

CHOCOLATE GLAZE

CHOCOLATE GLAZE

From Billie Reid

2 squares unsweetened chocolate
1/4 cup butter
3 T. milk
2 cups sifted confectioners' sugar
1/8 t. salt
1/2 t. vanilla

Melt chocolate; blend in butter and milk. Remove from heat.

Add remaining ingredients; blend until smooth.

If necessary, thin with additional milk.

Spread on top of 10-inch tube cake, allowing glaze to drip down the sides.

HOT CHOCOLATE FOR 24

HOT CHOCOLATE FOR 24

From Billie Reid

1  1/2 cups cocoa
1  1/2 cups sugar
1 t. salt
6 cups hot water
18 cups milk

Mix cocoa, sugar, and salt in saucepan.  

Add hot water. Place over low flame, bring to a boil and boil 2 minutes, stirring constantly.

Add milk and heat over slow fire.  Do not boil after adding milk.

If desired, beat before serving.

Serve hot with a marshmallow or mini marshmallows.

CREAM CHEESE FROSTING

CREAM CHEESE FROSTING

From Billie Reid

9 oz. cream cheese
1 stick butter
1 1/2 box sifted confectioners' sugar
1 t. vanilla
1 cup nuts, chopped

Soften cream cheese and butter.  

Mix all ingredients together.

MERINGUE CRUST 1963

MERINGUE CRUST 1963

From Billie Reid

Beat 2 egg whites with 1/8 t. cream of tartar until foamy throughout.

Add 1/2 cup sugar, 2 T. at a time, beating after each addition until sugar is blended.

Then continue beating until this meringue mixture will stand in very stiff peaks.

Add 1 t. vanilla and beat well.

Spoon into lightly greased 9" pie pan and make a nest-like shell, building sides up above edge of pan.

Bake in slow oven - 275 - for 45 to 50 minutes.

Cool.

CHERRY MERINGUE PIE 1963

CHERRY MERINGUE PIE 1963

From Billie Reid

1 pkg. Kool Aid (Cherry flavor)
4 T. corn starch
2 T. flour
1 T. butter
1/2 t. almond or lemon extract
1 cup sugar
2 eggs
1/2 t. salt
2 cups boiling water
1/2 cup cold water

Mix cornstarch, flour, sugar and salt.  

Whip yolks of eggs in the 1/2 cup cold water and add to dry mixture, mixing well.

Add butter and the 2 cups boiling water, cook and stir constantly until it thickens.

Remove from heat and add the extract and Kool Aid and mix well; pour into baked pie crust, using the egg whites for meringue.