Recipes Included On This Page Ham 'n' Egg Casserole Heart-Healthy Hollandaise - Vegan 1 pts Hot Buttered Rum (Mike) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ham 'n' Egg Casserole Recipe By : Elizabeth Hesse, Springville, New York Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped green bell pepper 1/2 cup butter or margarine 10 slices white bread -- cubed 2 cups fully cooked ham 1/2 pound process American cheese -- cubed 6 eggs 2 cups milk 1 teaspoon ground mustard In a skillet, saute' green pepper in butter until tender. Remove green pepper, reserving drippings. Combine green pepper, bread and ham; place in a an ungreased 13 x 9 x 2 " baking dish. Add cheese to drippings; cook and stir over Low heat until cheese melts. Pour over bread mixture. Beat eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight. Remove from the refrigerate 30 minutes before baking. Bake, uncovered, at 300 F for 1 hour. Source : "Reminisce, May-June '97" S(Mc Formatting by): "bobbi744@comcast.net" Yield : "10 to 12 servings" NOTES : "I like to prepare this when I have leftovers of ham and day-old bread on hand. It's a delicious dish for brunch." explains Elizabeth. "Besides being tasty, it's prepared the night before which allows me more time to complete other dishes for the meal. The dish still taste good hours after being baked, so it's also a favorite to take along to potluck gatherings." Bobbie's Note: This was delicious. I made 1/3 of the recipe for a light supper. We had some left over for tomorrow's breakfast. Contributed to the FareShare Gazette by Bobbie; 26 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 15g Fat (59.1% calories from fat); 8g Protein; 15g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 294mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. * Exported from MasterCook * Heart-Healthy Hollandaise - Vegan 1 pts Recipe By : Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup soft tofu or soy sour cream 1/4 cup soy milk 1 1/2 tablespoons fresh lemon juice 1 tablespoon olive oil 1/2 teaspoon salt -- (if using tofu) 1 Pinch turmeric 1 Pinch paprika 1 Pinch cayenne In a food processor or blender, combine the tofu or sour cream, milk, lemon juice, oil, salt (if using), turmeric, paprika and cayenne. Blend until smooth. S(MC format by Chupa Babi): "122705" NOTES : Robin Robertson is the author of many vegetarian cookbooks, including The Vegetarian Meat and Potatoes Cookbook and Fresh From the Vegetarian Slow Cooker. To find out more about her latest book go to The Carb-Conscious Vegetarian. Now you can enjoy a lemony hollandaise-like sauce that uses no eggs or butter. Made with soy and olive oil, this version is much better for your heart. Great Sauces and Dressings from The Carb-Conscious Vegetarian by Robin Robertson Contributed to the FareShare Gazette by Chupa; 4 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 4g Fat (86.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Hot Buttered Rum (Mike) Recipe By : Mike Serving Size : Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MIX: 1 cup brown sugar 2 cups confectioner's sugar 1/2 pound butter -- softened 1 pint vanilla ice cream -- softened 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 dash mace DRINK: 2 ounces rum -- *see Note boiling water * Captain Morgan Spiced Rum recommended. To get complete blending, butter and ice cream need to be thoroughly softened. Cream softened butter, spices and sugars; blend with softened ice cream. Mix well. Pack into covered container and store in freezer. To serve, put generous spoonful into mug. Add 2 ounces rum and mix well. Add hot water to fill and microwave until drink is steaming. Adjust ice cream mixture to taste. Serve immediately. Drink slowly. Description : "A sensational, but dangerous mix to make a great winter drink." NOTES : Formatted in MC by Art Guyer Contributed to the FareShare Gazette by Art; 13 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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