These are the last of the recipes from my friend, Denise.
The first few are breakfast and vegetable recipes. . .
1# bulk sausage, browned and drained
2 cup milk
6 slices bread, cubed (minus crusts)
4 eggs, beaten
1 tsp. salt
1 tsp. mustard
¼ # (1 cup) grated cheddar cheese
Mix ingredients and pour into 9×13 inch dish. Refrigerate overnight (12 hrs.). Bake at 350 degrees for 1 hour.
1 16 oz. pkg. frozen corn 2 tbsp. butter
½ pint heavy whipping cream 2 tbsp. self-rising flour
2 tbsp. sugar
Put corn, cream and sugar in boiler. Stir together and bring to a boil. In another pot, mix butter and flour together and pour into corn mixture. Let boil until thickened. Pour into casserole dish and sprinkle with parmesan cheese. Bake for just a few minutes.
3 (15 oz) cans carrots, drained
¾ cup (1-1/2 sticks) butter
3 large eggs
¼ cup all purpose flour
1-1/2 tsp baking powder
1-1/2 cups sugar
¼ tsp ground cinnamon
Preheat oven to 350 degrees. Lightly grease 1-1/2 qt. Soufflé dish; set aside. In work bowl of food processor, combine carrots, butter, eggs, flour, baking powder, sugar, and cinnamon and process until smooth, stopping once to scrape down sides. Spoon into prepared dish. Bake about 1 hour or until set and lightly browned. Serve immediately.
1# pkg. Lasagna 2 (8 oz) cans tomato sauce
2# ground beef 1 (8 oz) can water
1 t. salt 3 cups mozzarella cheese
¼ t. pepper 1 cup cheddar cheese
1 (32 oz) jar spaghetti sauce
Prepare lasagna noodles according to pkg. Directions, drain. In a large skillet, brown ground beef & drain. Add salt, pepper, spaghetti sauce, tomato sauce and water. Simmer on low heat 20 minutes. Mix together mozzarella and cheddar cheese together. In a 9×13 baking pan, spread a thick layer of meat sauce, arrange ¼ of the lasagna, ¼ meat sauce and ¼ cheese. Repeat layering, ending with cheese. Cover with foil and bake in a 375 degree oven for 40 minutes. Let stand 10 minutes before cutting.
8 ounces rotini pasta 1 (28 oz.) jar spaghetti sauce
1 pound lean ground beef 4 oz. sliced pepperoni sausage
1 small onion, diced 2 cups shredded mozzarella cheese
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9×13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
CHANTAL’S NEW YORK CHEESECAKE
15 graham crackers, crushed 4 eggs
2 tbsps. butter, melted 1 cup sour cream
4 (8 oz.) pkgs. cream cheese 1 tbsp. vanilla extract
1-1/2 cups white sugar ¼ cup a/p flour
¾ cup milk
Preheat oven to 350 degrees. Grease a 9” springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bow, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5-6 hours; this prevents cracking. Chill in refrigerator until serving.
I have enjoyed all of Denise’s favorite recipes. Thank you for sharing them with us, my friend.