Sausage Peach Breakfast Bake Recipe
Jan 8, 2011 General
Ingredients:
2 c. pancake mix
1 (16 oz.) can peaches
1 lb. bulk sausage or 8 oz. links
1/4 c. sugar
1 tbsp. cornstarch
3/4 c. maple syrup
1 tbsp. butter
Directions:
Prepare pancake mix according to directions except use 1 cup of liquid. Turn into a greased 13″x9″x2″ baking dish. Drain peaches reserving 1/2 cup syrup; set aside. Brown sausage (if links cut into pieces). Arrange peaches and sausage atop batter. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve with peach syrup. PEACH SYRUP: In saucepan combine sugar and cornstarch. Stir in reserved peach syrup. Cook and stir until thick and bubbly. Stir in maple syrup and butter until butter melts.
Tags: 1 Tbsp, 30 Minutes, 8243, Bake Recipe, Baking Dish, Breakfast Bake, Brown Sausage, C Sugar, Cornstarch, Dish Drain, Maple Syrup, Oz, Peach Syrup, Peaches, Recipe Ingredients, Saucepan, Sausage Recipe, Squares, Tbsp Butter, Toothpick
Old-fashioned Tomato Soup Recipe
Dec 15, 2010 General
Ingredients:
3 c. chopped fresh tomatoes
1 sm. onion, chopped
1 bay leaf
1/2 tsp. allspice
3 sprigs parsley
1/4 tsp. pepper
1 1/4 tsp. salt
1 tsp. sugar
1/4 tsp. soda
3 tbsp. butter or margarine
4 tbsp. flour
1 c. milk
Directions:
Bring to a boil tomatoes, onion, bay leaf, allspice, parsley, pepper, sugar and 1 teaspoon salt; then simmer 15 minutes. Make a puree of vegetables, then add soda and set aside. Melt butter or margarine in a pan. Blend in flour and 1/4 teaspoon salt, cook over low heat stirring until smooth. Stir in milk, stirring constantly; boil 1 minute. Stir tomato puree into milk mixture. Serve hot.
Tags: 15 Minutes, Bay Leaf, Boil, Butter Or Margarine, C Milk, Flour, Milk Mixture, Onion Bay, Parsley, Pepper, Recipe Ingredients, Sm Onion, Soda, Sprigs, Tbsp Butter, Teaspoon Salt, Tomato Puree, Tomato Soup Recipe, Tsp, vegetables
Cream Of Broccoli Soup Recipe
Dec 9, 2010 General
Ingredients:
6 tbsp. butter or margarine
1 tbsp.
finely chopped onion
5 tbsp.
flour
1 c.
chicken broth
2 c.
milk
3/4
tsp. salt
Dash
pepper
Dash
nutmeg (optional)
1 (10
oz.) pkg. frozen chopped
broccoli, defrosted
Combine butter and onion in 2-quart
casserole. Cook at HIGH 2 to 2 1/2
minutes. Blend in flour. Gradually add broth, milk, salt, pepper and
nutmeg, stir until smooth. Cook at
MEDIUM 8 to 9 minutes, or until soup is slightly thickened; stir
occasionally. Add broccoli and puree in
batches in food processor or blender.
Return to casserole. Cook at MEDIUM
3 to 4 minutes; stir once. Yield: 4 servings. –VARIATIONS:–
Directions:
FOR CREAM OF MUSHROOM SOUP, follow above procedure. Substitute 2 cans (4 ounces each) sliced mushrooms, drained, for broccoli. FOR CREAM OF SPINACH SOUP, follow above procedure. Substitute 1 package (10 ounces) frozen spinach, defrosted, for broccoli. FOR CREAM OF CHICKEN SOUP, follow above procedure. With butter and onion, cook 1/4 pound chicken meat, diced, 2 1/2 to 3 minutes; stir once. Use 2 cups chicken broth and 1 cup milk; omit broccoli.
Tags: Broccoli Soup Recipe, Butter Or Margarine, C Chicken Broth, C Milk, Chicken Meat, Chopped Broccoli, Cream Of Broccoli Soup, Cream Of Broccoli Soup Recipe, Cream Of Chicken Soup, Cream Of Mushroom Soup, Cream Of Spinach Soup, Cup Milk, Dash Nutmeg, Dash Pepper, Frozen Spinach, Milk Salt, Pound Chicken, Recipe Ingredients, Salt Pepper, Tbsp Butter
