Author: admin

Ingredients:

1/2, cup chopped onion
1 garlic cloves minced
2 cans condensed chili beer soup
1/2 cup manicotti shells
211! cup cream style cottage cheese, drained
11/:?cup shredded American cheese

Instructions:

Cook onion and garlic in oil until tender. Stir in soup and waler; heat through. Cook manicotti in boiling water 8-10 minutes: cir. tin. Combine eggs, cottage cheese, I c. of American cheese. mix well. Spoon about 11.. c. cheese mixture into each shell. Pour haJf soup mixture into 12 X 7″ dish. Top with manicotti. Pour remaining soup over all. coating manicotti. Cover and bake in 350° oven 40-45 minutes. Unco” er; top with remaining cheese. Bake 2-3 minutes more. Serves 6.

Notes:

Tbsp. is a great breakfast entree that not only tastes gcxxL but is very colorful to serve. It can be prepared the night before and baked in the morning.

Servings Yield:

Serves 6

Ingredients:

J can of
8 crescent rolls J pound Owens sages sausage J small onion chopped
1 cup frozen hash brown potatoes
1 cup cheddar cheese grated; cup milk
salt and pepper to taste
3 Tbsp. Parmesan cheese

Instructions:

Fry sausage and onions, drain and rinse. Spread crescent rolls to fonn a crust in a 12″ pizza pan. Layer ha’ih browns and grated cheese. Mix eggs, milk, salt and pepper and pour over aJI ingredients. Sprinkle with Parmesan cheese. Bake at 375° for 40-45 minutes. i Muy Sabroso!

Notes:

My sister always has the most delicious breakfasts and this is one of her many recipes that she served. It is aJways worth a trip to the Woodlands north of Houston. just to get this for breakfast or brunch.

Servings Yield:

Ingredients:

111! Tbsp. butter or margarine
4 eggs
1/2 tsp. salt pepr to taste
2 Tbsp. light cam
3 Tbsp. Pk. ante Sau,-e (optional)
sausage, ham. or baron choppt”d onion, to taste choppro grttn pepper, to taste

Instructions:

Heat butter in small skillet o, r low heat. Break eggs into skillet; stir with a fork. Add salt. p.: ppc: r. and c: ream; (picante. if dc!sired); mix well. Cook slowly. As eggs tart to Sc!l at bottom. gently lift cooked portion, with spatula. to form flakes, luing uncooked portion tlow to bottom of pan. when eggs are coo. ked but still shiny and moist, remove from skillet. Makes 2 servings.

Notes:

The best scrambled egg dish consists of combining aJI of these ingredients in one skillet. The combination of onions, green peppers, bacon, and cheese creates a meaJ in one.

Servings Yield:

Makes 2 servings

Ingredients:

2 minced garlic cloves
l medium chopped onion
2 T. vegetable oil
2 T. fiour
2 cups chicken stock
l (4-oz.) can diced green chilies
2 cups canned chopped tomatoes, drained (reserve juice)
4 cups shredded l. lonterey Jack cheese
I sliced avocado (garnish) J cup chopped green onion

Instructions:

(garnish) J pint sour cream (garnish) Saute garlic and onion in oil until tender but not brown. Stir in flour and cook for J minute. Add stock and cook until thickened, stirring occasionally. Add chilies and tomatoes. If mixture seems too thic add a little reserved tomato juice. Simmer IO minutes. (lay be cooked to this point and frozen. Thaw and bring to a simmer again to serve.) Preheat oven to 350°. Place a shallow oblong baking pan on a working surface, with the end closest to you slighcly raised. One by one, dip tortillas in sauce and place open in pan. Fill each tortilla with a large spoonful of mixture. Roll, bake, garnish.

Notes:

Here is a great dish that you can serve for any meal with pride and satisfaction. Tbsp. maintains that unique South Texas tradition and flavor that so many people love and appreciate.

Servings Yield:

Serve for any meal with pride and satisfaction

Ingredients:

4 Tbsp. chopp onion
1 cup shredded cheddar or llonterey jack cht
1 l up buttermilk
1 cup dkt’d ham or bulk sausage, browned
11nd drained S corn tortillas, cut into quarters jalapeio peppe optional Pul Picte Saul-e (optional)

Instructions:

Preheat oven to 350°. In 12 X 8″ greased dish, line bottotn with tortillas. In bowl, add the beaten eggs and buttermilk and beat again. Add cheese, sausage and onion and mix thoroughly. Pour mixture over tortillas. Bake 35-40 minutes unil firm. Cut into serving squares. Garnish with jaJapeno peppers and serve with a side dish of Pace Picante Sauce.

Notes:

One of the first breakfast dishes I got when we moved to San Antonio many years ago. I still. use it and have substituted many meats in this recipe with equal success. Tbsp. is so good it brings my family members in to visit from Weatherford, Dallas, The Woodlands, Canton, Spring Branch, and Stamfo j, ust to sample it.

Servings Yield:

Serve with a side dish of Pace Picante Sauce

Ingredients:

1/3 cup milk;.. cup sugar;.. tsp. nutmeg
1/2. tsp. vanilla;,. cup Triple-Sec (orange flavored liqueur)
12 French bread I-inch bread slices
1/2J cup butter, melted
2 Tbsp. grated orange zest
i1/2 cup pecan pieces

Instructions:

Mix eggs, orange juice, milk, sugar, nutmeg. vanilla and Triple Sec in a medium bowl. Dip each bread slice in the egg mixture, coating each side (do not soak) and place in a single layer on an ungreased 1Ox15 inch jelly roll pan or rimmed cookie sheet. If there is any remaining egg mixture, pour it over the French to ast in the pan. Cover and refrigerate overnight. Preheat ov, en to 400°. Spray a baking pan with nonstick cooking spray. Arrange soaked bread slices in single layer. Drizzle melted butter over bread slices. Sprinkle with orange zest. Top with pecan pieces. Bake for 30-40 minutes, or until golden brown. Serve with syrup.

Notes:

Servings Yield:

Serve with syrup

Ingredients:

1 (16-oz.) loaf or French Bread
1/2 cups butter softened
3 large egg. s
1 cup milk
2 tsp. maple syrup
1 Tbsp. vanilla

Instructions:

Cut bread loaf into about ten 3/4.” slices. Spread buner evenly over one cut side of each bread slice. Arrange bread, butter side up, in an ungreased 9 X 13″ baking dish. Whisk together eggs and next 5 ingredi-ents; pour over bread, pressing slices down. Cover and chill 8 hours. Remove bread slices from baking dish and place on two lightly greased baking sheets. Bake uncovered at 350° for 45 minutes. If desired, garnish with a slice of orange, and serve with extra maple syrup on the side.

Notes:

Servings Yield:

Serve with extra maple syrup on the side

Ingredients:

1 pound bulk mild pork sausage
1;., pound bulk hot pork
2 cups (16 oz.) small-curd cottage cheese
3 cups (12 oz.) shredded

Instructions:

Monterey Jack cheese 1 cup (4 oz.) shredded mozzarella cheese 1⁄2 cup all-purpose ftour 1⁄2 cup butter or margarine melted t tsp. baking powder 2 cups sliced fresh mushrooms 3/4 cup finely chopped onion 1 can (4 oz.) chopped green chilies, drained Grated Panncsan cheese optional Green and sweet red pepper strips, optional ln a large skillet over medium heat, cook sausage untiJ no longer pink; drain. In a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, onion, chilies and sausage. Transfer to two greased 9″ round baking dishes (dishes will be full). Sprinkle with Parmesan cheese if desired. Bake at 375° for 33-38 minutes or until a knife inserted near the center comes out dean. Gamish with pepper strips if desired. Yields 2 quiches (6-8 servings each).

Notes:

I Like this recipe for breakfast or brunch. Served with home grown fresh sliced tomatoes and fresh fruit on the side, it is sure to be the perfect quiche for any occasion.

Servings Yield:

Yields 2 quiches

Ingredients:

112 cup onion chopped
2 Tbsp. cooking oil
1 (12-oz.) can tomatoes
1 package Lawry’s Spanish Rice Seasofting. l’lix
2 Tbsp. salsa jalapeiio
3/4 cup chopped onion pound looterey Jack cheese grated

Instructions:

cups sour cream 1 tsp. seasoned salt seasoned pepper to taste Saute onion in oil until tender. Add tomatoes. Spanbh Rice Seasoning Mix and salsa Simmer 15 to 20 minutes; set sauce aside to cool. Fry tortillas lightly in small amount of oil for IO to 15 seconds on each side, without allowing them to bc!come crisp. Pour 111 c. of the sauce in bottom of 13 X 9 X 2″ baking dish. Preheat ovt!n to 325°. Arrange layer o ftortillas over sauce; they can overlap. Top with 1/2, sauce, 1/3 onion and 1/3 cheese. Repeat procedure twice, making three layers of to11illas. Combine sour cream and seasoned salt. Spread over chse to edges of dish. Sprinkle lightly with season pepper and bake 25 to 30 minutes. To serve, cut into squares.. Seo es IO to 12.

Notes:

Tbsp. smells so wonderful while baking that you will have every-one’s mouth watering before they sit down to the table. My family has always had a taste for Tex-Mex dishes and this combination of Meican flavorings and cheeses assures that nothing will remain in l casse-role dish.

Servings Yield:

Ingredients:

1/2 lb. sausage
1/2 lb. ground beef
3/4i cup chopped onion
1/2 minced dove garlic
1112 tsp. parsley flakes
1 (6-oz.) can tomato paste
1⁄2 tsp. leaf basil
112 tsp. salt dash pepper
1 cup creamed cottage cheese

Instructions:

In large skillet, brown meat; drain. Add onion, garlic, parsley, tomato paste and seasonings. Simmer, uncovered, for 5 minutes.

Notes:

Servings Yield: