Kitchen Alchemy, Kitchen Witchery ;-)

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Permalink Reply by PamWiccan on November 9, 2009 at 6:50pm

Breakfast Casserole

1 1/2 pounds sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
4 ounces mushroom pieces, drained
1/4 cup green bell pepper, diced
1/4 cup green onion, diced

Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes.

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Permalink Reply by Tea on November 9, 2009 at 6:52pm

Thank you Sis, and we are, I dread the bad weather. But at least this is the 1st Storm of the season, nothing like we all have been through the past few years.

But hun, this meal cost me less then $1.25 a person, lol and everything is pretty cheap to buy if you can't grow it. It always test around the kitchen with knew Ideas. It drives Erica crazy when I tell her to take me to the Store, lol, she is like "What are you going to play with today, lmao. I just tell her she will like it, and I'm always changing up the recipes as well so what you eat this time, might not be the exact same next time ;).

Tis I call all Trial and Error.

You stay safe as well sis Blessings sweetie,
~Tea~

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Permalink Reply by PamWiccan on November 9, 2009 at 7:04pm

LOL, I can handle 1.25 per person:) Sometimes I don't follow all the directions and do my own thing. Usually comes out real good. It can be trial and error:)

Blessings to you too :)

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Permalink Reply by bkyrdwtch on November 9, 2009 at 7:58pm

Turducken stuffed with sausage!!

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Permalink Reply by Tea on November 9, 2009 at 8:30pm

Reply by bkyrdwtch 8 minutes ago
Turducken stuffed with sausage!!

Which of the Birds do you stuff with the Sausage hun, since a Turducken is really nothing more the is a dish consisting of a well seasoned partially deboned turkey stuffed with a well deboned duck, which is then stuffed with a small well seasoned deboned chicken.

This dish alone is a very difficult dish to make if your not accustom to the proper procedures of how to do it. It is really hard to find room to stuff anything else into the Dish, but it sounds good and I would love to try it if you can get me your recipes on this.

I love Turducken and always look for new ways to tryout the recipes.

Blessings,
~Tea~

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Permalink Reply by bkyrdwtch on November 16, 2009 at 3:15pm

Sorry it took so long to get back. We de bone turkey, lay flat, suasage, de bone chicken, lay flat, suasage, de bone duck, lay flat, suasage. Toothpick dick around sausage, repeat toothpicking for chicken and turkey. Warning. Bird is VERY heavy. Two people lift prepared bird(s) into baking dish. Cook on 375 until the internal temperature is 180. about three hours.

The trick isn't really STUFFING. It's more like a giant poultry burrito. The deboning is the most essential part.

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Permalink Reply by Red on November 9, 2009 at 8:20pm

This one is seasonal... I have always loved it tho, and my kids do too!
Potato Candy!
1 medium size potato
2 bags confectioners sugar (Powdered Sugar)
Peanut butter
Boil potato, skin on, until skin can slide off. Take off skin, and mash the potato. Start adding Powdered Sugar until it becomes a dough. Spread this out with a rolling pin, and spread peanut butter on the side facing you. Then roll it up and put it on a plate in the fridge for one to two hours. Take it out and cut it up, and voila!
The candy is rich but very good!
ENJOY!

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Permalink Reply by JAMMINjordy! on November 9, 2009 at 10:07pm

This sounds very interesting! Like I'm not sure if I'd like it, but I do want to try and make it, hehe.

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Permalink Reply by SIN on November 10, 2009 at 10:43am

Wow that is different, I'll have to try that.

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Permalink Reply by Faire Wren on November 9, 2009 at 9:29pm

For the best pumpkin pie crust, follow a basic Graham cracker crust recipe but substitute ginger snaps for the Graham crackers.

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Permalink Reply by SIN on November 10, 2009 at 8:59am

If you can find the shells in your local grocery store, you can save time but I like to make mine from scratch.

Shells:

2 c. flour
2 tbsp. shortening
1 tsp. sugar
1/4 tsp. salt
3/4 c. Marsala, Burgundy or Chablis wine


Mix flour, shortening, sugar, salt - add the wine slowly. I knead mine with my hands, until it's a hard dough ball. Cover with cheese cloth, or a cloth napkin for about an hour.

Roll it out, 1/4 thick. Cut into 4" squares. Wrap around a pastry tube, make sure the ends overlap, seal them with eggwhite.

If you have a deep fryer - perfect. You want to deep fry them until they are golden brown (preferably with the tube in place).

If not, you can heat up some oil and fry them that way too.


The filling:

2 lbs. Impastata
1 lb. confectioners sugar
2 drops cinnamon oil
1/2 c. chocolate chips (optional, I've never been a fan of chocolate chips in my Cannoli)
3 tbsp. chopped hazelnuts
2 tsp. vanilla

Blend and beat until creamy and fill your cannoli shells.

Dust your shells with a bit of Confectioner's Sugar.

Stick them in the fridge over night.

Serve with Coffee, voila!

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Permalink Reply by Miss Anne Thrope on November 10, 2009 at 10:12am

I have never had Cannoli.

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