The Rose Pentacle

Main Courses and Casseroles

Solstice Sunrise Breakfast Casserole

  • 1 pound pork sausage, cooked & drained
  • 1 1/4 cups Bisquick
  • 4 ounces mushrooms sliced, or one small can of sliced mushrooms
  • 12 eggs
  • 1/2 cup diced green onions
  • 1 cup milk
  • 2 medium tomatoes, chopped or one 15 oz can of diced tomatoes, drained
  • 1 1/2 teaspoon salt
  • 2 cups Mozzarella cheese, shredded
  • 1/2 teaspoon each; pepper, oregano


Layer the sausage, mushrooms, onions, tomatoes, and cheese in a well greased 13"x9"x2" baking dish. Beat together the remaining ingredients in a separate bowl and pour over sausage mixture. Bake covered, in a 350 degree oven until golden brown and set (about 30 minutes).

 

 

Autumn Squash and Apple Casserole

  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 2 tart apples
  • 1/2 cup brown sugar, firmly packed
  • 4 tablespoons butter, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

 

Classic Green Bean Casserole

  •  1 can (10 3/4 ounces) condensed cream of mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • Dash ground black pepper
  • 4 cups cooked cut green beans
  • 1 1/3 cups French Fried Onions

Stir in the soup, milk, soy sauce, black pepper, bean and 2/3 cup of onions in a 1 1/2 quart casserole dish. Bake at 350 (F) for 25 minutes or until the bean mixture is hot and bubbling. Stir. Sprinkle with the remaining onions on top. Bake for 5 more minutes or until the onions are golden brown.

 

 

Baked Holiday Ham

  • 1 - 8 pound ham
  • 3 quarts sweet cider or mulled wine
  • 2 cups maple sugar or brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon powdered cloves
  • 1 1/2 cup of water

Simmer ham in cider or wine for 2 hours and the drain. Cover with paste made from mustard, sugar, cloves and water. Place in baking pan and pour cider or wine over ham. Bake for 2 1/2 to 3 hours while basting frequently.

 

 

 

 


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