It was a perfect opportunity to use my PhotoScan app and add to The Box Project. But before I forget, here are the remaining ingredients from the back side of the recipe card:
1 cup beef broth
1 clove garlic
12 corn tortillas
1 cup chopped onion
1 pound grated cheese
In the lower left corner you’ll find Source: Buena. This recipe came from one of Grandma and Grandpa’s neighbors in Texas. Nothing fancy here. Just plain old Tex-Mex comfort food.
I think the crappy photo scan can’t be enlarged. So here is the front of the card:
1/4 cup chopped onion
2 T butter
2 T flour
1 green pepper chopped
1 cup canned mashed tomatoes
1 can chili con carne
1/2 tsp salt
1 tbs chili powder
Preheat oven to 325 degrees.
Saute onions in butter. Add flour, salt, chili powder.
Add beef broth slowly, then green pepper, garlic, and tomatoes.
Simmer 15 minutes.
Add can of chili con carne and simmer until thickened.
Dip tortillas in sauce.
Lay each on a plate and spread 1 tbs onion and 1/4 cheese on each.
Roll up and arrange in a baking dish.
Pour chili sauce over and cover with cheese.
Bake at 325 degrees for 15 minutes or until the sauce is bubbly and the cheese melted.
I sent him a text to tell him to use yellow corn tortillas, the white and flour don’t work as well. Also he would need to heat up each tortillas if was going to make cheese enchiladas or the tortillas will break.
“Can’t you just put more eggs in it? Besides I have no idea where that recipe is.”
“It’s on your blog.”
Well, it’s here now. Here’s another fine example of something I made at some point in the past but the recipe went AWOL. So here we go (again) and this recipe is as original as any you’ll find online. Overnight breakfast casseroles are all pretty much the same. Some use potatoes, some don’t. I saw one recipe that used croutons instead of bread. Mushrooms and spinach seemed pretty popular. Use what you have on hand and let your palate be your guide.
Xmas Sausage and Cheese Breakfast Casserole
Serves 12 or more depending upon portion size
2 pounds pork breakfast sausage (if you’re in Oklahoma I used half Blue and Gold and half JC Potter)
12 ounces cheddar cheese, shredded (medium, Wisconsin sharp, and NY sharp)
1/4 cup butter melted
1/2 small red pepper, small dice
3-4 green onions, tops only, diced
The night before:
Cook the sausage in a large skillet and drain the fat.
Add onion and saute until the onions are translucent.
Allow sausage/onion mixture to cool.
Coat the bottom of a 15″ x 10″ baking dish with melted butter.
Spread the bread cubes on the bottom of the dish.
Add the cooled sausage/onion mixture.
In a large bowl, beat the eggs, milk, and dry mustard.
Spread the shredded cheeses over the sausage mix.
Pour the egg mixture evenly over the sausage and cover with plastic wrap.
Chill in the refrigerator overnight.
The next morning:
Take the casserole out of the refrigerator and allow to sit for at least an hour. It can be cool to the touch but not cold.
Preheat the oven to 350ºF.
Bake uncovered for 50-60 minutes until the top turns golden brown and the casserole is bubbling on the sides.
Remove from the oven and allow to cool at least 10 minutes before serving.
Sprinkle the red pepper and green onions on top.
Post Xmas Brunch Observations
You’ll note this recipe does not call for any salt or pepper. You won’t need salt or pepper in the dish. Allow your guests to season as they please. Trust me on this. This dish is quite rich and full of flavor even the salsa and ketchup on the counter never got used. We made Xmas Breakfast Potatoes on the side. This casserole freezes well for quick and hearty meals when you don’t feel like cereal or toast. Make sure you’re feeding a crowd because otherwise you’ll have a lot of leftovers.
In today’s world of instant information the recipe wasn’t hard to find. After confirming with The Boss that the recipe I found was the one she used, I started writing. But my eyes caught the following:
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen with Trisha Yearwood (c) Clarkson Potter 2008
If I understand this correctly the recipe here is an adaptation of an adaptation of Yearwood’s original 2008 version.
So with all of these credits it’s likely I won’t get slammed for a lack of attribution like I did when I published a slightly altered version of someone’s Homemade Taco Seasoning Recipe.
1/2 loaf of sliced white bread
1 pound fresh bulk pork sausage
5 ounces Sharp and 5 ounces Medium Cheddar, grated
2 cups half and half
1 teaspoon dry mustard
1 teaspoon salt
6 large eggs beaten
Cut the bread into 1-inch cubes.
Grease a 9- by 13- by 2- inch casserole dish with butter.
In a skillet, brown the sausage over medium heat until fully cooked. Remove the sausage with a slotted spoon to drain the fat.
Spread sausage over the bread and top with the cheese.
Mix half-and-half, dry mustard, salt and eggs. Pour into the casserole dish.
Cover the casserole with aluminum foil and refrigerate overnight.
The morning of serving preheat the oven to 350 degrees F.
Bake covered until set and slightly golden, about 50 minutes.
Remove from the oven and allow to cool and set for 15 minutes before serving.
Pepper? Definitely add some black pepper. We used Potter sausage a fine MIO product which IMHO is some of the best pork sausage on the market. Very good ratio of fat to flesh. For the bread, use a thick slice bread in the Texas Toast style. This size helps to create the perfect size bread cubes. Yes, I also noticed that this recipe and the original do not specify how much butter. (psst…this is not a low-fat low-calorie vegan dish so how much butter do you think?) Don’t ask me why two different Cheddar cheeses because I don’t know.
I’ll go out on a limb and predict this dish will be Daughter-in-law Approved. Anything you can toss together the night before and bake in the morning is a life saver when you have a Tiny Human on board. Plenty of leftovers too.
(Not) Your Grandmother’s Thanksgiving Dressing must have been a hit. I wanted to make half the recipe. The Boss vetoed that. I recommended making a half recipe to The Architect. He ignored my recommendation too. I admit it. I was wrong.
I wonder what would happen if I doubled the recipe next year…
broth from boiling neck, gizzards, and liver of the turkey
canned chicken broth, as needed
My wife’s Aunt Charlene was a hell of a cook. After Aunt Charlene passed her granddaughter compiled a booklet of family favorite recipes. This dressing recipe was the first recipe listed. At Thanksgiving this year I asked several family members to tell me what ingredients were in the annual dressing. Well, this is what Sherlock uncovered:
Before the age of convenience, packaged seasoned dressing mix was not used. Just an old simple loaf of white bread and sage, salt, and pepper.
Somewhere down the line packaged dressing mix replaced the plain white bread.
Three eggs!!! ugh…
The gizzard broth gets used for gravy and not the dressing.
An unconfirmed recollection from an unreliable source noted Grandmother probably used Jiffy cornbread mix. If you don’t know Jiffy it was a a small box mix to which you added eggs, milk, and baked. Boom. Cornbread.
Fascinating to see how traditional family recipes change yet curiously remain the same.
Two 14 ounce packages dry traditional seasoned stuffing mix
One large sweet onion, diced
2-3 stalks celery, diced
one stick butter
1-2 quarts chicken broth, low sodium
Sage, thyme, salt and pepper
Prepare a dish of Texas Corn Bread the night before you make the dressing. Set aside.
Melt the butter in a pan over medium heat. Saute the onion and celery until soft, about five minutes.
Cut the corn bread into large cubes.
In a very large mixing bowl gently mix the corn bread, dried stuffing mix, vegetables and chicken broth. Add herbs, salt, and pepper to taste.
Transfer dressing to a very large baking pan.
Cover with aluminum foil and bake in a 350 degree oven for about 45 minutes or until heated through.
This is really not your Grandmother’s recipe but a close approximation. I know it’s not the “real thing” because Grandmother (yours not mine) didn’t make a fresh tray of Texas Corn Bread for her dressing. I have no idea what corn bread she used but the important take away is you want a 50/50 ratio between corn bread and dried stuffing mix. Grandmother also added a couple of beaten eggs and some neck meat to her dressing. I prefer to leave these ingredients out but the family won’t let me.
Cheats and Tips – Use Pepperidge Farm dried stuffing mix. If you don’t Grandmother will hurt you. If you are pressed for time substitute corn bread from a bakery. If you are pressed for time AND lazy, Pep Farm has corn bread stuffing mix. One stick of butter may not be enough and three may be too much. You can always add more melted butter but once you add it, you can’t take it out. With the chicken broth allow the texture to be your guide. You want your dressing moist but not too soggy if you know what I mean and I think you do. Go easy at first with your herbs, salt, and pepper. Remember the dried stuffing mix is already seasoned and the broth will have sodium in it as well.
Is it dressing or is it stuffing?
Dressing because you don’t want to stuff the cavity of the bird for a number of reasons. I’ve always baked my dressing in a separate pan. And speaking of pans, you might need more than one baking pan. This recipe makes a lot of dressing.
And while we’re sort of on the topic of Thanksgiving don’t forget the Squash Casserole.
JHND- an international journal publishing in the field of nutrition and dietetics. JHND is the official journal of the British Dietetic Association. All views expressed on these pages are solely those of the author.