Mariah's Spring Breakfast Casserole
5 eggs
2 cups shredded bread
8 oz. soy sausage, cooked and crumbled
1 cup grated cheese
1 can cream of mushroom soup
Onion salt and black pepper
4 oz. sliced mushrooms
Diced tomatoes and herbs
Grease a medium-sized baking pan and place in it the shredded bread,
crumbled soy sausage (cooked) and grated cheese.
In a separate container, mix together eggs, soup and seasonings and
pour mixture over the contents of pan. Layer mushrooms over the top.
At this point, the pan can be refrigerated to cook
later in the day or the next day, or you can proceed with cooking.
Preheat oven to 325 degrees and bake casserole for an hour or until it
is cooked through.
Sprinkle with tomatoes and herbs and eat!
I make this with only the bread, cheese, milk and eggs for picky
folks.
For non-picky folks, experiment with whatever
seasonings and vegetables as strike your fancy.
Mariah's May Day Marigold Custard
1 cup unsprayed marigold petals
2 cups milk
1/4 tsp. salt
3 tablespoons sugar
1 piece vanilla bean
3 beaten egg yolks
1/8 tsp. each, allspice & nutmeg
1/2 tsp. rosewater
Mix salt, sugar & spices together. Crush marigold petals and scald
the milk with them & vanilla bean. Remove bean & add eggs and
dry mixture. Cook on low heat. When mixture coats a spoon, add
rosewater and cool. Sprinkle with more petals and eat!
If you have vegetarian recipes to share with fellow parents, please
submit them to:
Mimosa's Pumpkin Muffins
31/2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
11/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup pumpkin
1 cup cooking oil
2/3 cup water
4 eggs
3 cups applesauce
Mix everything together and pour into greased muffin cups (makes about
18 muffins). Bake at 350 degrees until a touched muffin springs back,
approximately 30 minutes.
Mariah's Holiday Squash
Acorn Squash, 1 for every two people who are dining Apples, peeled and
chopped, equal in number to squash Butter Sugar Cinnamon.
Pre-heat oven to 400 degrees.
Cut acorn squash in half and remove seeds and pulp, creating a little
hollow where the seeds and pulp were. (The seeds grow very
satisfyingly in most parts of Texas if thrown into the yard.)
Place squash halves with the flat, cut sides down on baking sheets and
bake for approximately 30 minutes.
Turn baked squash halves over as best as you can - it takes a little
balancing against the others to set them upright on their uncut sides
- and sprinkle the hollowed out parts liberally with sugar and
cinnamon.
Place a little butter in the hollows and
stuff with chopped apples. Return to oven and bake for approximately
fifteen minutes. Remove from oven and add more butter, sugar and
cinnamon to the top. Return to oven and bake for 15 - 30 more minutes
or until tender.
Acorn squash is a traditional holiday dish for many vegetarians. One
half of an acorn squash so sweetly stuffed and baked makes a festive
main course for a holiday meal
If you have vegetarian recipes to share with fellow parents, please
submit them to:
Lone Star Ma
Attn: Vegetarian Vittles
P.O. Box 3096
Corpus Christi, Texas
78463-3096. |
