BAKED BROWN SUGAR CUSTARD

I doubled the following recipe to make four servings, but I did not have any vanilla or nutmeg.  I did stir in some cinnamon.  I served it with a dollop of strawberry preserves on top.  

Ingredients

• 1 egg

• 1 cup milk

• 3 tablespoons brown sugar

• 3/4 teaspoon vanilla extract

• 1/8 teaspoon salt, optional

• 1/8 teaspoon ground nutmeg

  
  

• Directions

  1. In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
  2. Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
  
  

BAKED PINEAPPLE

INGREDIENTS:

1 (20 ounce) can crushed pineapple, drained 1 cup white sugar 2 tablespoons cornstarch 1/4 cup cold water

2 eggs 1 tablespoon vanilla extract 1 tablespoon butter 1 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
2.	In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
3.	Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.

Baked Haddock Casserole

3/4 of a lb of haddock, cut into chunks
some tiny red potatoes, cut into halves
one package of frozen peas
one tomato cut into small pieces
one can of Progresso Recipe Starters Cooking Sauce (Creamy Parmesan Basis)
salt, pepper and Sazon Goya (one packet)
Parmesan Cheese
croutons

Put the fish, tomato, potatoes and peas into casserole
sprinkle on the salt pepper and sazon goya
put some parmesan cheese on top of all that
then pour the can of sauce over it all
Croutons on top.....pressed down into the sauce

380 degrees for forty minutes (covered)
then I uncovered it and baked it another 20 minutes or so
and then another few minutes covered until the potatoes cooked all the
way through

ABSOLUTELY DELICIOUS!!!!!

Open Face Sausage/Bruschetta/Carmelized Onion Sandwiches and Roasted Garlic Cabbage

CRISPY CABBAGE
1 medium head cabbage, about 27 ounces before trimming
4 tablespoons butter, melted
Salt and pepper

Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. See the photo below. You may lose a few of the lose outer leaves that aren't attached to the core. Place the cabbage on a baking sheet and brush with the melted butter. Sprinkle with salt and pepper. Turn the wedges over and do the same on the other side. Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes.

Makes 6 servings    (A FEW MINUTES BEFORE COOKING WAS COMPLETED, I sprayed on some garlic juice)     THiS IS DELICIOUS!!!!

OPEN FACE SAUSAGE/BRUSCHETTA/CARMELIZED ONION SANDWICHEs

I sliced one onion and carmelized the slices in some butter in a frying pan, removed to a bowl and then cooked the sausage patties in the same pan (no need to use oil or butter)

When the patties were cooked through, I put some of the onions on top of each one, and then a heaping spoonful of TRADER GOPTTO'S BRUSCHETTA, pressed the onions and Bruschetta down with a spatula and put a cover on the pan for a minute or two so they would warm up.

I cut a fotis roll in half and spread with butter and then put on some garlic salt and put under the broiler for a VERY short time, just until the edges started to brown (so it was still soft)  Put the patty on  top of the roll and served it to myself!!!

VERY GOOD

Egg, Cheese and Potato Casserole

Lunch time rolled around and I had NO idea what to prepare.  I looked in my frig and freezer and pulled out a few items and decided to create a casserole.

Into a large mixing bowl I put these items

five eggs
about a cup and a half of frozen and  thawed hash browns (from a bag)
some croutons
some real bacon bits
some chopped fresh vegetables (brocolli, summer squash, cherry tomatoes and red pepper)
some garlic pepper
one packet of Sazon Goya
some milk

Stirred together and poured into greased 8 inch square casserole dish.
Baked at 350 for 40-45 minutes until the center was set.

Served with lite breakfast sausage and applesauce.  It was a very good lunch.  Next time I would
add more vegetables (maybe canned corn or peas) and a bit more milk and maybe some more seasonings (like some garlic).  Soaking the croutons in milk ahead of time might be helpful, also, or fresh bread cubed could be used instead of the croutons.

Roasted Orange/Asparagus

Ingredients

•  fresh asparagus
• 2 tablespoons extra-virgin olive oil
• 2 sprigs fresh rosemary
• 1 orange
• salt and pepper

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
2. Snap any thick woody root ends off of the asparagus shoots. Lay the asparagus in a single layer on the parchment paper and drizzle with the olive oil. Sprinkle with fresh rosemary leaves. Toss to coat.
3. On a cutting board, slice the blood orange in half. Take one of the halves and slice it very thinly, so thickly you can see through it. Place the orange slices around and underneath the asparagus. Take the remaining half of the orange and squeeze some of the juice over the asparagus, reserving some of the juice to squeeze over top just prior to serving. Season the entire pan generously with salt and pepper.
4. Roast for 15-20 minutes until asparagus is browned and crisp-tender, turning the asparagus halfway through cooking. Squeeze fresh blood orange juice over top just prior to serving. Serve hot.

Beefy One Pot Dinner

INGREDIENTS:

1

lb.  lean ground beef (I used one pound of meatloaf mix because it was cheaper

2

 carrots, thinly sliced

1

large  onion, chopped

1       Yukon gold potato (6 oz.), finely               chopped ( I used a white potato)

1

cup  water

1

can  (14 oz.) baked beans ( I used a 19 ounce can)

1/2

cup  KRAFT Original Barbecue Sauce (I used Sweet Baby Rays)

1

cup  KRAFT Shredded Cheddar Cheese  ( I used some tavern cheese spread that Chris left here)

BROWN meat in large nonstick skillet; drain. Add next 3 ingredients; cook 5 min., stirring occasionally.

STIR in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.  I thought it would come out too bland, so I added one packet of Sazon Goya spice mix.  

ADD beans and barbecue sauce; mix well. Cook 5 min. or until heated through, stirring occasionally. Top with cheese  
.