Amish Breakfast Casserole

Ingredients:1 pound bacon, sliced, then diced

1 medium Vidalia onion, chopped

6 eggs, lightly beaten

4 cups shredded hash brown potatoes, thawed

2 cups (8-ounce pkg.) Cheddar cheese, shredded

1 1/2 cups (12-ounce) cottage cheese (small curd)

1 ¼ cups (8-ounce pkg.) Swiss cheese, shredded

Directions:Preheat your oven to 350°. In a large skillet, cook your bacon and onion until bacon is crispy, then drain. In a separate bowl, combine the remaining ingredients. Stir in bacon mixture, and transfer the blended ingredients into a greased 13 x 9 x 2-inch baking dish. Bake uncovered for 35 to 40 minutes or until top is bubbly. Let stand for 10 minutes before cutting and serving. Yield: 12 Servings

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While this recipe is genuinely Amish, the photographs here are of Mennonites, as the Amish prefer their pictures not be taken for religious reasons ~ (And we respect that!)

Scripture Cake

S t r a i g h t f r o m t h e B i b l e . . .

Directions

Preheat your oven to 325°. Cream your butter in a large mixing bowl and gradually add sugar, beating well. Add honey; again, blend well. Add your eggs one at a time, beating well after each addition. In a separate bowl, combine 3 cups flour, baking powder, salt and spices; add this mixture to butter mixture, alternating with water, beginning and ending with flour mixture. Beat well after each addition. Dredge raisins, figs and almonds in your remaining ½ cup flour, coating well and gently stirring into batter. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake for 90 minutes. Remove cake and cool on wire rack. Yield: One 9-inch loaf

Ingredients1 cups butter, softened

2 cups sugar

1 tablespoon honey

6 eggs

3 ½ cups all-purpose flour, divided

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

⅛ teaspoon ground ginger

1 cup water

2 cups raisins

2 cups figs, chopped

1 cup almonds, chopped

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Miss Catherine’sSausage Casserole

Ingredients¼ cup mayonnaise

5 slices bread, toasted

4 slices American cheese

12 bacon strips, cooked & crumbled

4 eggs

1 medium tomato, sliced then halved

2 tablespoons butter

2 tablespoons self-rising flour

¼ teaspoon salt

⅛ teaspoon black pepper

1 cup milk

½ cup Cheddar cheese, shredded

2 green onions, sliced thin

Shredded lettuce for topping

Directions

Preheat oven to 325°. Spread mayonnaise on one side of toast and cut into small pieces. Arrange toast pieces mayo side up in a greased 8-inch square baking dish. Top with cheese slices and bacon. In a skillet, scramble eggs over medium heat until completely done; place over bacon. Top with tomato slices, then set aside.

In a saucepan, melt your butter. Stir in flour, salt and pepper until smooth. Gradually add your milk and bring to a slow boil. Cook for 2 minutes, stirring constantly until the mixture thickens. Pour mixture on top of tomato layer, then sprinkle with cheese and onions. Bake uncovered for 10 minutes. Cut into squares and serve with shredded lettuce.

Yield: 4 servings

Ingredients1 pound sausage (Italian or sage)

2 (10 ¾ounce) cans condensed cream of potato soup (undiluted)

9 eggs, beaten

¾ cup milk

¼ teaspoon black pepper

1 cup Cheddar cheese (shredded)

Directions

Preheat your oven to 375°. In a large skillet over medium heat, cook your sausage until it’s no longer pink. Drain, then stir in your soup. In a separate bowl, blend together eggs, milk and pepper. Add egg mixture to your sausage mixture. Transfer to a lightly greased 11 x 9 x 2-inch baking dish. Sprinkle with cheese and bake uncovered for 40 to 45 minutes or until a knife inserted comes out clean.

Yield: 12 servings

BLT Brunch Bake

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Vegetarian Baked Ziti

Ingredients3 cups Ziti or small tube pasta, uncooked

1 ¾ cups meatless spaghetti sauce, divided

1 cup cottage cheese, small curd

1 ½ cups mozzarella cheese, shredded and divided

1 egg, lightly beaten

2 teaspoons parsley flakes

½ teaspoon dried oregano

¼ teaspoon garlic powder

⅛ teaspoon pepper

Directions

Preheat your oven to 375°. Cook pasta according to directions, then, in a large bowl combine ¾ cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta and stir into cheese mixture. In a greased 9 x 9-inch baking dish, spread ¼ cup of spaghetti sauce, then top with pasta mixture, then layer remaining sauce and mozzarella. Cover and bake for 45 minutes. Then uncover and bake 5 to 10 minutes longer just to brown. Yield: 4 servings

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Miss Virginia’s Sausage Squash Casserole

Ingredients

¾ pound sausage, ground

4 cups squash, sliced and cooked

¾ cup bread crumbs

½ cup grated Parmesan cheese

¾ cup milk

1 teaspoon garlic powder

2 tablespoon parsley flakes

½ teaspoon oregano leaves

½ teaspoon salt

2 eggs, well beaten

Directions

Preheat your oven to 325 degrees. In a large skillet brown sausage, drain and set aside. In a medium bowl, combine squash, bread crumbs, cheese, milk and spices. Add sausage and fold in eggs. Pour into a greased 8-inch square baking dish. Bake 25 to 30 minutes. Yield: 6 servings

Baker’s Family Favorite

Ingredients1 (5 ounce) package elbow macaroni

1 pound ground beef

4 cups Cheddar cheese, grated

1 onion, chopped

2 tablespoons vegetable oil

1 tablespoon ketchup

2 cups tomatoes, diced

¼ cup green bell pepper, chopped

1 tablespoon Worcestershire sauce

2 tablespoons parsley, chopped

1 (10 ¾ ounce) can condensed mushroom soup (undiluted)

Directions

Preheat your oven to 350°. Prepare noodles as directed on package; drain and set aside. Brown beef in skillet and drain. In a separate large bowl, mix remaining ingredients, holding back 1 cup of cheese to sprinkle on top. Add cooked pasta to this mixture. Then place in a 9 x 13-inch baking dish. Bake for 25 minutes or until cheese is thoroughly melted. Yield: 8 to 10 servings

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Though often credited for the concept (widely practiced in the South), traditions of bringing food to funerals didn’t start with us. Truth be told, it’s in our very souls to bring food when those we love are hurting. Not only does food sustain; it nurtures spiritually in times of need. Ancient Egyptians prepared food for departed loved ones, etching drawings on tombs, believing this would magically transform into sustenance for afterlife journeys. Certain Eastern cultures prepared food for ancestors, hoping their offerings would appeal to angels on high, as a prayer of protec-tion and guidance. Loaves and fishes adorn first century catacombs, symbolizing to early Christians, the miracles of Jesus . . . In Northern England, funeral attendees were givenarval breads to take with them as they journeyed back home. Made by families of the deceased, these cakes were wrapped in black paper and given to friends and the poor, in honor of loved ones, deceased. In other words, comfort food is not a new thing, nor is it strictly Southern. Instead, meals prepared with others in mind, represent the highest in each of us . . . ‘cause food can often say “I care,” in ways that nothing else can.

The First Comfort Foods

Simple as it gets and feeds a house full!

Spaghetti & Meat Ball Casserole

Ingredients

1 pound beef, ground

1 large onion, diced

1 tablespoon oregano

1 tablespoon sugar

1 tablespoon parsley

Black pepper to taste

1 tablespoon garlic salt

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste 1 (8 ounce) Parmesan cheese, shredded 1 (8 ounce) Mozzarella cheese, shredded 1 box lasagna noodles

1 pound beef, ground

½ pound pork, ground

3 cloves garlic, chopped

1 large onion, chopped

1 tablespoon olive oil

4 cups tomato juice

1 (6 ounce) can tomato paste

1 tablespoon salt

¼ teaspoon red bell pepper

1 teaspoon oregano

1 (10 ¾ ounce) can condensed cream of mushroom soup, undiluted

1 cup Parmesan cheese, grated

1 pound spaghetti, uncooked

1 green bell pepper, sliced into rings

Directions

Preheat oven 350°. Mix beef and pork together and form into balls. In a skillet over medium heat, sauté your garlic and onion in olive oil; fry meatballs until browned; cook throughout. Reduce heat; add tomato juice, paste, salt, pepper and oregano. Simmer for 2 hours, covered. Remove from heat; blend in cream of mushroom soup and Parmesan cheese. Cooked noodles according to directions on package. Pour entire mixture into a pre-greased, 3 quart casserole. Top with green pepper rings. Bake for 30 minutes. Yield: 8 to 10 servings.

Country Style Lasagna

Ingredients

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Directions

Preheat your oven to 325°. Brown hamburger and onion; drain and add all ingredients, except your cheese. Cook lasagna noodles as directed. In a 9 x 9-inch square, non-greased baking dish, layer a third of your meat sauce, then lasagna noodles, then one layer of each cheese and repeat. Bake 15 to 20 minutes or until top is bubbly.

Yield: 4 to 6 servings

(Everybody’s Favorite)Chicken Casserole

Ingredients 4 to 6 chicken breasts ⅔ cup all-purpose flour, seasoned ½ cup butter 1 can cream of chicken soup ¼ cup onion, chopped 1 ⅔ cups water 2 cups instant rice 1 teaspoon salt Dash of pepper 1 tablespoon chopped parsley ½ teaspoon celery flakes ⅛ teaspoon thyme

Directions

Preheat oven to 350°. In a medium bowl, dredge chicken in seasoned flour. Melt butter and in your hot skillet, cook each chicken breast until slightly brown. Remove chicken and drain on paper towels. Meanwhile, add all remain-ing ingredients to drippings. Simmer while stirring until mixed. Spread mixture in a large greased baking dish. Meanwhile, prepare your rice according to directions on the package. Press chicken pieces into rice mixture. Bake covered, for 30 to 45 minutes. Yield: 6 to 8 servings

Miss Alma’sChicken Continental

Directions

Pre-heat your oven to 350°. Cook your broccoli and your rice, according to directions on their respective packages. Then, in a large bowl, combine these with remaining ingredients; blending well. Transfer mixture to a pre-greased (or buttered) 2 quart baking dish, and bake for 35 to 40 minutes. Yield: 8 servings

Ingredients

2 (10 ounce) packages broccoli (chopped/frozen)2 cups rice, uncooked1 (8 ounce) jar Cheese Whiz2 (10 ¾ ounce) cans cream of chicken soup½ cup milk½ cup chopped onions4 tablespoons butter4 cups chicken, cooked and diced (about 8 breasts)1 ½ tablespoon Worcestershire sauce

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Seasoned flour, in case you didn’t know,

simply means you added a little salt and pepper to your flour in the

dredging process!

Country (Chicken) Cacciatore

Ingredients4 chicken breasts (skinless, boneless & cut in strips)

¼ cup vegetable oil

1 cup self rising flour

1 onion, chopped

1 clove garlic, minced

1 green bell pepper, chopped

1 (15 ounce) can tomatoes, diced

1 (15 ounce) can tomato sauce

1 ¼ teaspoons salt

⅛ teaspoon pepper

2 bay leaves

¼ cup water

2 cups white rice

Directions

Wash chicken, pat dry; dredge in flour. In a large skillet, heat oil and brown chicken on all sides. Remove chicken and drain on paper towels. In remaining grease, sauté your onion, garlic and pepper until tender; drain. Stir in tomatoes, tomato sauce, salt, pepper, bay leaves, and water. Add chicken to mixtureand bring to a boil. Reduce heat, cover and simmer for 45 minutes or until chicken is tender. Remove bay leaf and serve over cooked rice. Yield: 6 to 8 servings

Make ahead and freeze it!Great for unexpected company.

Directions

Preheat your oven to 350°. Cook noodles till tender; drain and place in a buttered casserole dish. Drain asparagus and layer on top of noodles. Layer tuna on top of asparagus. Sprinkle ½ cup of grated cheese on top of asparagus. Pour on soup then sprinkle remaining grated cheese on top. Bake for 30 to 45 minutes. Yield: 6 to 8 Servings

Ingredients1 (8 ounce) package egg noodles

1 (15 ounce) can asparagus

1 (6 ounce) can tuna

1 cup grated American cheese

1 (10 ¾ ounce) can cream of

mushroom soup

A great one to share! Just divide this recipe into two parts, make one for your own family, and the other for a friend...

(Or just freeze the second half for later!)

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Tuna Asparagus Casserole

Ingredients1 cup broccoli florets (Frozen works. Fresh is best!)

1 (6 ounce) package stuffing mix

1 cup water

1 envelope hollandaise sauce

2 cups turkey, cooked & cubed

1 (2.8 ounce) can French fried onions

Turkey Broccoli Hollandaise

If you’re not into pre-packaged sauce mixes, make your own! To the right, a quick & easy recipe I was taught. . . (Feel free to adapt to your own family’s tastes.)

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Directions

Preheat your oven to 350°. In a medium saucepan over medium heat, place your broccoli in water and bring to a boil. Reduce heat; cover and simmer for 6 – 8 minutes until broccoli is tender, yet crisp; drain then set aside. Meanwhile, prepare stuffing according to directions on box. If using hollandaise mix, follow directions on package. Next, spoon stuff-ing into a greased 11 x 7 x 2-inch baking dish. Layer turkey on top, then arrange broccoli over turkey. Spoon hollandaise on top; sprinkle with onions. Bake, uncovered, for 25 to 30 minutes or until heated through. Yield: 4 to 6 servings

Ingredients1 stick butter

3 egg yolk

salt to taste

¼ teaspoon prepared mustard

1 tablespoon lemon juice

Dash of Tabasco

Homemade Hollandaise Sauce DirectionsIn a small saucepan over medium heat, melt your butter. In a blender, place egg yolks, salt, mustard, lemon juice and Tabasco. Blend for 3 to 5 seconds, then stop; slowly add hot butter (to the blended mix) and resume blending for another 5 to 10 sec-onds or until sauce is thickened. (If it’s more like custard than sauce, you added your butter too quickly!)

Ingredients3 (6 ounce) packages corn bread stuffing mix, crushed10 cups turkey, cooked and cubed 2 (8 ounce) packages Cheddar cheese (shredded)2 (10 ¾ ounce) cans cream of celery soup, condensed2 (10 ¾ ounce) cans condensed cream of chicken soup1 (10 ¾ ounce) can condensed cream of mushroom soup1 (12 ounce) can evaporated milk

1 ½ cups shredded Swiss cheese

Directions

Preheat your oven to 350°. Prepare stuffing mix according to directions on package. Add turkey and Cheddar cheese. In a separate bowl, combine soups and milk, mixing well. Pour a third of the mixture into each of your three greased 13 x 9 x 2-inch baking dishes. Top each with your turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and bake for 30 to 35 minutes or until bubbly on top. Let stand 5 to 10 minutes before serving.

Yield: 3 casseroles (8 to 10 servings each)

Mema’s Turkey & Dressing Casserole

Miss Goldie’s Old Fashion Dressing

Ingredients 2 cups corn bread, crumbled

5 biscuits, precooked, crumbled

5 eggs, hardboiled & chopped fine

1 medium onion, chopped

3 stalks of celery, chopped

3 teaspoons sage

1 cup chicken or turkey broth

Salt and pepper to taste

Directions

Preheat your oven to 350°. In a large bowl, crumble to-gether your cornbread and biscuits, then add eggs, onion, celery, sage, salt and pepper, mixing well. Next add your broth, and blend until all ingredients are slightly moistened. Place mixture in a 9 x 13 inch baking dish and bake for 30 minutes or until top is crispy brown.

Yield: 8-10 Servings

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Ezekiel Bread

Directions

Preheat your oven to 375°. Dissolve yeast in warm water for 10 minutes. In a large bowl, mix wheat, barley, millet and rye flours. In a blender, place lentils, honey, oil and ¼ cup of water; blend well. Place this mixture into a large mixing bowl and add the rest of your water. Stir in 2 cups of the flour mixture, then add yeast mixture. Stir in salt and the rest of the flour mixture and blend. Place on floured bread board and knead until smooth. Place in an oiled bowl and let rise until it doubles in size. Knead again before dividing dough into fourths and shape into 4 loaves, placing each in a greased pan. Let each rise until doubled in bulk. Bake for 45 minutes to 1 hour.

Yield: 4 loaves

Ingredients2 (¼ ounce) packet yeast, (dissolved in ½ cup water)

8 cups wheat flour

8 cups barley flour

½ cup millet flour, ground

¼ cup rye flour

2 cups lentils, cooked and mashed

4 to 6 tablespoons olive oil

1 ½ cups water, divided

1 tablespoon salt

1 tablespoon honey

“Take also unto thee wheat, and barley, and beans. . . lentils, and millet, and spelt, and put them in one vessel, and make bread of it . . .” (Ezekiel 4:9)

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The Staff of Life A phrase oft attributed to scripture, technically, “Staff of Life” is not there. Still, bread is referenced throughout the Bible and is no doubt, one of the most life sustaining food there is. Be it manna from heaven or Jesus’ feeding the 5,000 with loaves and fishes, bread is scripturally, one of the most spiritual symbols we have. Be it tea cakes, coffee cakes or breads baked in loaves, the gift of bread is symbolic no matter how you cut it. The simplest are quick breads, using baking soda instead of yeast (i.e. they rise quicker). Other “staff of life” comforts include banana breads, cornbreads, and let’s not forget muffins and biscuits. From the book of Ezekiel we read of another bread . . . made of grains and legumes. When combined as instructed, this bread creates a protein akin to that in eggs and milk, which is no doubt why it helped the prophet Ezekiel live on bread and water alone for his 390 days in the desert. There are various interpretations as to the original recipe, but Ezekiel Bread still reigns supreme for nutritional value and scriptural wonder today.

Daris Jean’sHomemade Banana Bread

Ingredients½ cup butter, softened

1 ½ cups sugar

2 eggs, beaten

2 ½ cups self rising flour, sifted

¼ teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

4 very ripe bananas, mashed

Directions

Preheat your oven to 375°. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs and mix well. Add flour, salt and soda; mix well. Stir in vanilla and bananas. Spoon into a greased and (wax) paper lined 5 x 9-inch loaf pan. Place in a preheated oven and reduce heat to 325°. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove to wire rack to cool completely.

Yield: 1 loaf

(Mama’s lil’ Baby Loves) Short’nin’ Bread

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Ingredients2 cups self-rising flour

½ teaspoon cinnamon, ground

½ teaspoon nutmeg, ground

1 ½ teaspoons baking soda

½ cup buttermilk

½ cup plus 2 tablespoons butter

1 cup molasses

1 egg, beaten Directions

Combine your flour, cinnamon, and nutmeg in a large bowl. Mix well, and set aside. In a separate bowl, dissolve soda in buttermilk; stir well, and set aside. In a heavy saucepan, combine butter and molasses and bring to a boil, stirring constantly. Then add to flour mixture. Stir in buttermilk mixture and egg. Pour batter into a greased and floured 10-inch skillet. Bake at 350° for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in skillet 10 minutes; invert cake onto plate. Yield: One 10-inch cake

Short’nin’ Bread is a lot like gingerbread only without the ginger! Its unique flavor comes from the cinnamon, the nutmeg, and the molasses . . . A well-seasoned, cast iron skillet bakes it best!

Miss Virginia’s Zucchini Nut Loaf

Ingredients2 cups all-purpose flour

2 teaspoons soda

1 teaspoon salt

½ teaspoon baking powder

1 ½ teaspoon cinnamon

3 eggs

2 cups sugar

¾ cups vegetable oil

2 teaspoons vanilla

2 cups zucchini, chopped

1 (8 ounce) can pineapple, crushed, well drained

¾ cup walnuts, chopped

Ingredients1 ½ cups sugar

1 ½ cups all-purpose flour

1 tablespoon baking powder

2 eggs, beaten

1 cup milk

¼ cup vegetable oil

1 teaspoon vanilla extract

Sifted powdered sugar

Keepsake Cakes(A Southern Tribute to Arval Breads)

Directions

Preheat oven to 400°. Combine sugar, flour, and baking powder. Add eggs, milk, and oil to dry ingredients. Stir until moistened. Next, stir in your vanilla. Fill greased and floured muffin pans half full. Bake for 15 minutes. Remove cakes from pan, and sprinkle with powdered sugar. Yield: 2 dozen

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A tradition tracing to Northern England, Arval Breads were small round cakes given to funeral attendees to take with them as they journeyed home. . . Made by hand, these cakes were wrapped in black paper and given to the bereaved along with the homeless and poor, in memory and honor of the soul in transition.

Directions

Preheat your oven to 325°. In a medium mixing bowl, sift together flour, soda, salt, baking powder and cinnamon. In a separate bowl, beat together eggs, sugar, vegetable oil and va-nilla, then add your zucchini, pineapple and walnuts. Slowly add dry ingredients to the wet and blend well. Pour into 2 well greased loaf pans. Bake for 45 minutes or until a tooth-pick inserted in the middle comes out clean.

Yield: 2 loafs

Southern Girl’s “Sorry” Cookies

Ingredients1 box brown sugar

3 eggs

2 cups biscuit mix

1 cup chopped walnuts

½ cup coconut, gratedDirections

Preheated your oven at 325°. Cream together sugar and eggs; mix well. Add biscuit mix, walnuts and coconut; mix until thoroughly blended. Spread this mixture into a 12 x 14-inch pre-greased pan. Bake for 30 minutes. Let cool in pan. Cut into squares. Yield: About 30 squares

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