Breakfast – RECIPES FROM FAMILY AND FRIENDS

From the recipe memories of my Mother’s friend…Violet “Toots” DeNio, who lived in my “home-town”..West Branch, Michigan

2 Cups Tang

1/2 Cup instant tea

1 tsp cinnamon

1 tsp ground cloves

1 1/2 sugar-optional

1 pkg Lemonade mix..unsweetened.

USE 1/2 TSP. OF ABOVE MIX OR MORE TO TASTE – TO 1 CUP BOILING WATER

You may acquire so many new friendships with this lovely offering, you’ll have to bake some cookies.

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Mary Anne Whitchurch Tuck

Photo By me

Lorrayne always fixed this delightful breakfast for the Easter season Maundy Thursday breakfast at our United Methodist Church. Of course, she had to increase the amount of the ingredients, for there were always many ladies in attendance. It tasted so good, and there was always enough for second helpings.

1 1/2 lb Hash browns (2lb)

1/2 lb Ham or Sausage (1lb)

2 Onions (4)

Green Peppers (Your choice)

1 1/4 Cup Shredded Sharp Cheese

2 Cups Milk

1 Can Cream of Mushroom Soup

4 Eggs (Beaten)

1 tsp Dry Mustard (ground)

1/4 tsp Pepper

Place ingredients in greased pan. (hash browns, meat, onion, green peppers, cheese)

Combine eggs, milk, mustard and pepper/Pour over ingredients in pan.

Cover and refrigerate overnight. Remove 30 minutes before baking.

Bake at 350deg. covered for 15 minutes. Bake uncovered one hour, ’til knife comes out clean. Let stand 10 – 15 minutes before serving.

Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Category: Breakfast

Lorrayne’s Delightful Breakfast Casserole