Hunt Breakfasts
Layered Meatball Bake
1 Package of Stove Top Stuffing for Chicken1 can (1/ 3/4 oz.) reduced sodium condensed cream of mushroom soup1/4 cup milk1 pkg. (l lb.) frozen meatballs2 cups frozen peas 1 cup Kraft 2 % Milk Shredded Reduced Fat Cheddar Cheese Variation: Substitue 1 can (14 1/2 oz) of undrained diced tomatoes for soup, omitting milk and using Italian flavored Meatballs and Kraft Shredded Low-moisture Part Skim Mozzarella Cheese. Preheat oven to 400. Prepare stuffing mixed as directed on pakcage, set aside.Combine soup and milk (or Diced tomatoes) in 13 x 9 baking dish, stir in meatballs and peas; sprinkle with cheese. Top with prepared stuffing.Bake 20 min. or until heated through.makes 6 servings... This content is for subscribers only.Join NowAlready a member? Log in here
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Bread Pudding with Whiskey Sauce
4 cups Half & Half2 cups sugar½ cup melted butter3 eggs – beaten2 tbsp vanilla extract1½ tsp cinnamon1/2 tsp nutmegOne 10-ounce loaf dry French bread, torn into bite-size pieces1 cup raisins1 cup shredded coconut1 cup chopped pecans Whiskey Sauce:1½ cups confectioners sugar1/2 cup butter1 egg yolk1/2 cup whiskey Combine the Half & Half, sugar, butter, eggs, vanilla, cinnamon and nutmeg in a bowl. Mix well. Stir in bread, raisins, coconut and pecans. Spoon into a buttered 9×13-inch baking pan. Bake at 350 decrees for 1¼ hours or until golden brown (do not over-bake). To make Whiskey Sauce: Combine the confectioners sugar and butter in a sauce pan. Cook over medium heat until smooth, stirring constantly. Remove from heat. Stir a small amount of the hot mixture into the egg yolk. Stir the egg yolk into the hot mixture. Add the whiskey gradually, stirring constantly. The sauce will thicken as it cools. Spoon pudding into dessert bowls. Drizzle with warm whiskey sauce. ... This content is for subscribers only.Join NowAlready a member? Log in here
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Stuffed Grape Leaves
2 cups uncooked long-grain white rice1 large onion, chopped1/2 cup chopped fresh dill1/2 cup chopped fresh mint leaves2 quarts chicken broth3/4 cup fresh lemon juice, divided60 grape leaves, drained and rinsedHot water as needed1 cup olive oil In a large saucepan over medium-high heat, sauté the rice, onion, dill and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.... This content is for subscribers only.Join NowAlready a member? Log in here
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Pain de Maiz
2 cups yellow cornmeal1½ cups, plus 2 tablespoons all-purpose flour1/2 cup sugar1 tsp salt2 tsp baking powder1 tablespoon baking soda3 eggs1 cup milk1/3 cup sour cream1/2 cup unsalted butter (melted but not clarified) Add, if desired:1/2 cup corn kernels2 tablespoons diced mild green chilis2 tablespoons pimientos Preheat oven to 350 degrees. Grease a 9×11-inch brownie pan. Combine all the dry ingredients in a large bowl. In a medium bowl, whisk together the milk, eggs and sour cream. Make a well in the dry ingredients, and pour the liquid mixture in. Fold together. Add melted butter and stir until blended. After the batter is mixed, add any other ingredients such as corn or chilies. Spread evenly in the baking pan, being sure to get into corners. Bake for 30 minutes. Cool on rack before cutting. Makes 12 servings if cut into 3×4-inch squares.... This content is for subscribers only.Join NowAlready a member? Log in here
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My Parents’ Biscuits from Heaven
I remember these from my parents’ dinner parties as a child. I used to hang around kitchen like a puppy hoping for crumbs to fall off the counter just waiting for them to come out of the oven.
Broccoli Salad
Salad ingredients may be prepared beforehand. Toss with dressing last minute.
Spicy Seafood Bisque
6 tbsp melted butter1 lb yellow onion, diced1 (46 oz) can tomato juice24 oz canned diced tomatoes in juice1 tbsp Worcestershire sauce1 tsp seafood seasoning (Old Bay Lemon & Herb)1 tsp dried oregano1/2 tsp garlic powder1/2 tsp hot pepper sauce1/2 tsp cayenne pepper2 tbsp chicken base1 (6 oz) can crabmeat drained & flaked, cartilage removed1 lb medium shrimp, peeled & deveined1/2 cup dry sherry1 cup heavy cream Sauté onion in melted butter until translucent. Add tomatoes, juice and spices. Bring to a boil. Reduce heat and simmer 20 minutes. Add chicken base. Bring to a boil. Reduce heat. Ten minutes before serving, add crabmeat and shrimp. Simmer five minutes or until shrimp turns pink. Add cream and sherry. Heat but do not boil. Sprinkle with Parmesan cheese. Serve. Makes 3 quarts, about 10-12 servings. ... This content is for subscribers only.Join NowAlready a member? Log in here
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Ham and Swiss Cheese Loaf
This is a hugely popular, high cholesterol, make-ahead-and-freeze hunt breakfast dish. Pulled from the freezer, baked and served with a green salad, it is perfect to feed lots of people.
