Joe Silence's Belknap Recipes
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.