Mock Quiche

butter and trim crusts off of french bread.  (Italian bread works just fine, too.)

butter 9 x 13 pan

put butter side down in pan.  Layer over bread:

2 cups cheddar cheese

1 pound cooked and crumbled sausage

2 cups Monterrey jack cheese

mix and pour over:

6 beaten eggs

2 cups milk

1/4 tsp. garlic salt

1/4 tsp. dry mustard

1/4 tsp. pepper

1/2 tsp. oregano

1/2 tsp paprika

let sit in fridge overnight.  cook until golden (50-70 minutes) at 350.

SEVEN LAYER BARS

LAYER:

1/2 c. melted butter mixed with 1 1/2 c. crushed graham crackers.  Press into 9x13 baking dish.

Sprinkle on top:

2 c. butterscotch chips or peanut butter chips

2 c. chocolate chips

1 1/3 c. sweetened coconut flakes

1 c. chopped nuts

2 c. white chocolate chips

1 (14oz) can Eagle Brand sweetened condensed milk.  Pour over the top of all the other layers.

Bake @350 for 25 minutes.  Cool and cut into bars.

BUTTERMILK SYRUP

 1 cube butter

3/4 c. sugar

1/2 c. buttermilk

1 tsp. soda

1 tsp. vanilla

Melt over medium heat.  When it just starts to boil, remove from heat and add 1 tsp. soda and 1 tsp. vanilla.  Stir; it will foam up.  Serve hot.  Can be refrigerated for up to 2 weeks.

FETTUCINI ALFREDO

from Monique Rogers

1 pkg. fettuccine noodles

2 TBSP. butter

1 1/2 tsp. minced garlic

1 regular size half and half or heavy whipping cream

2 TBSP. seasoning salt

1/2 c. grated Parmesan cheese

Cook noodles as directed.  While noodles are cooking make the sauce.  First melt the butter and saute garlic just 1-2 minutes.  Add half and half and seasoning salt.  Stir and simmer until noodles are almost finished.  Drain noodles and put in bowl.  Add cheese to sauce and stir until melted.  Add to noodles and toss.  Great alone or I like to add broccoli and chicken.

EASY BEEF STROGANOFF

 1 pkg. Dry Lipton Onion Soup mix

1 family size can cream of mushroom soup

1 regular size can cream of celery

stew meat

container sour cream

Brown stew meat and put in crockpot.  Pour dry soup mix on top.  Then add creamof mushroom and celery.  Don't stir.  Let cook about 4 hours on high.  Before stirring I like to use a potato masher to shred the meat.  Then add about 1/2 the container of sour cream.  Serve over rice or noodles.  This is our family's very favorite.

Enchilada sauce

from Shannon Farr

Stir and brown:

3 TBSP shortening

3 tsp flour

ADD:

3.5 cups water

1 tsp oregano

2 tsp cumin

1 tsp white vinegar

1 tsp sugar

1.5 tsp Worcestershire sauce

1 can El Pato

3 cans tomato sauce

Stir to thicken a bit… if you want it thicker, you can thicken it.  salt and pepper to taste.  (I don't usually add any salt and pepper)

Make enchiladas as with any other sauce.