Need recipes for this weekend

I want to make a good breakfast casserole for Sunday brunch (the kind you make the night before and bake the next morning), and I want to make Italian stuffed shells (the big shells) Sunday night. Does anyone have recipes that you have made yourself and you KNOW are really good? I used to have two good ones, but I have misplaced them, and I hesitate to try out new recipes off the internet on my guests.

Thanks a bunch!

Hey honey! ( I'm a girl, lol, I'm allowed to call other girls honey)

I'm really pleased to be able to help you out, this is exactly what you're looking for, it's an Ohio tradition.


Brunch souffle

One pound mild pork sausage
six large eggs
two cups milk
salt, pepper. easy on the salt.
one tablespoon mustard.
six slices of white bread cut into cubes about two inches.
two cups shredded sharp cheddar

Brown Sausage, drain well. crumble into a bowl. Beat the eggs in another bowl, add mild seasonings and bread that has been cut into cubes. I use a nice french bread.
add to this the cheese and sausage, blend well. spoon in to an twelve by eight inch buttered baking dish. cover, refrigerate overnight.
next day, bake at three hundred, fifty degrees for forty five minutes.
or until the eggs have set.
cut into squares to serve.

I serve this with toasted, buttered english muffins, skillet fried potatos and onions and fresh fruit. It's easy and wonderful..
I'm assuming you could use swiss, or any other cheese.

I don't have an exact recipe for your big shells, but it's pretty easy to wing. Just mix up a variety of cheeses, garlic and olive oil and stuff it in the shell. Cover the shells in a red meat sauce and bake...I can't imagine anything going wrong.

Yup, I'm with Theedge for the shells. parboil them aldente.
my favorite filling is one large container of ricotta, one egg, half a cup minced onion, one fine minced garlic clove, two cups shredded mozzarella, one cup shaved parmesan, a quarter cup chopped parsley, pepper, dash of salt. The stuffed shells go into a buttered dish covered with your favorite meat sauce, bake until bubbly and a tad brown. Nothing to it.

There are 2 breakfast casseroles on this thread of Roadfood, a Christmas Breakfast Casserole from enginecapt and a Brie and Sausage Breakfast Casserole from redtressed (you have to scroll down for both of them):

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=5763&whichpage=2

Thank you ALL! Yummy!

bck,

Speaking of Roadfood recipes, last year around the holidays, Redtressed started
cracking the whip and the result was the Roadfood Holiday Cookbook (in PDF file),
so if you (or anyone else) want a copy, just drop her an e-mail
(she will definitely be grateful for all the requests! )

Thanks so much for the tip. I just fired off an email to Redtressed requesting that cookbook.

I love to read everyone's posts, and I am amazed by the breadth of cooking talent and experience on this board. I am what I would call a good basic cook, but a lot of you go way beyond that.

I really appreciate this forum. I think it's the nicest food forum on the web.

Oops! After reading a few more posts, maybe I shouldn't have fired off an email. Redtressed, sorry, didn't know you preferred posts to email. Will you please consider this a post a sweet request for a link to the pdf Roadfood Holiday Cookbook, please (from a very gullible but very nice Southern lady)?

One more quick question about the shells. I have a new jar of pesto. Can I add a little of it to the cheese mixture inside the shells, or would that be too much or what. I have fresh flat-leaf Italian parsley, ricotta cheese, parmesan cheese, and mozarella. If I use the pesto, do I still put in the parsley? I am going to put a Italian sausage marinara sauce (basically adding the browned sausage to the jar of marinara) over the shells. I don't know which of these flavors to use. Do you think the pesto would be too much, and should I just stick to the cheese/parsley mixture. I really want these to be nice, but I know more is sometimes not better. What would you do?

Just my opinion, I think the pesto would overwhelm. The other items are subtle, even the parmesan, compared to the pesto. I think it would smash the delicate flavor melange of the other ingredients

quote:

Originally posted by enginecapt

Just my opinion, I think the pesto would overwhelm. The other items are subtle, even the parmesan, compared to the pesto. I think it would smash the delicate flavor melange of the other ingredients

Yes, I think you're right. I will save the pesto for something else. Does the rest of it sound okay?

I'm about ready to jump on a plane for SEA. Does that answer your question?

quote:

Originally posted by enginecapt

I'm about ready to jump on a plane for SEA. Does that answer your question?

Well, Terry will be at Seatac airport to pick up my daughter and her fiance at 9 PM. If you can make it by then, you can hitch a ride!