Joe
Silence's Recipes from Belknap
JOE'S
TEXAS
POTATOES
1
2lb. package frozen hash browns
(Cubed
or southern style - NOT shredded)
1/2
cup melted butter
1
tsp. pepper
2
tsp. salt
1
can cream of chicken soup
2
cups sour cream
Mix
together all ingredients and place in 9X13 baking dish or
foil
pan. bake at 350 for 45-50 minutes
OPTIONAL:
Top
with 2 cups crushed cornflakes and dot with 1/4 cup butter
OR
with 2 cups grated cheese before baking.
JOE'S
OVEN OMELETE
Melt
1/4 cup butter and coat 9X13 baking dish or foil pan
Beat
until blended:
18
eggs
1
cup sour cream
1
cup milk
2
tsp. salt
1/4
cup chopped green onion (optional)
Bake
at 325 for 35 - 45 minutes or until firm.
Also
- top with grated cheese before baking if desired
JOE'S
GREEN CHILI BREAKFAST CASSEROLE
6
slice bread
2
cups grated sharp or medium cheddar cheese
2
cups grated Monterey
jack cheese
2
4oz. cans chopped green chilies
6
eggs
2
cups milk
2
tsp paprika
1/2
tsp. pepper
2
tsp. salt
1/4
tsp. dry mustard
1/4
tsp. garlic powder
1/2
tsp oregano
Butter
bread slices and place face down in 9X13 pan. Sprinkle cheese
and
green chilies on top. Mix milk, eggs and spices together
and pour over
top.
Cover and chill overnight. Bake at 325 for about 45-55 minutes.
JOE'S
BAKED OMELET
1
lb. bulk sausage - cooked and drained
6
eggs
1
1/2 cups milk
1
teaspoon salt
1
tsp. dry mustard
1
8 oz. can sliced mushrooms drained
1
1/2 cups grated cheese
6
slices bread (crusts only)
Brown
sausage. drain and cool. Beat together eggs and everything
else
except
bread. Cut bread crusts into pieces, add to egg mixture
and mix well.
Place
in 9X13 baking dish or foil pan and refrigerate overnight.
Bake at 350
until
firm and brown around the edges - about 40-45 minutes.
