Posted on 08/10/2016 3:36:48 PM PDT by Jamestown1630
One of my favorite meals growing up was Saturday breakfast, which was usually served at more of a brunch hour. Sometimes it would be eggs, bacon or sausage, and hominy fried in the grease from the meat (which I loved, and if anyone has recipes for canned hominy, please post!). Or it might be waffles, or pancakes; and when it snowed, Cinnamon Toast, and tea or hot chocolate.
Many years ago I found a recipe that makes a great, quick brunch casserole at home – if you remember to grate the cheese the night before and store it airtight in the ‘fridge, this is fast and easy to put together (not sure where I found this - maybe in a Grange or Church recipe book):
Eggs Gruyere
½ pound grated Gruyere Cheese
4 T. Butter
1 C. heavy Cream
½ tsp. Salt
Dash of Pepper
1-1/2 tsps. Dry Mustard
12 eggs, slightly beaten
Spread the cheese in a buttered baking dish, and dot with butter. Mix the cream, salt, pepper and mustard, and pour half of it over the cheese. Add the slightly beaten eggs, and top with the remaining cream mixture.
Bake at 325 degrees for 35 minutes or until firm-ish and slightly golden. __________________________________________________
My favorite dish to eat out for brunch, is an Eggs Benedict that’s made with a crab cake and slice of tomato, instead of the Canadian bacon – we get this at our local Silver Diner (not always on the menu, but they'll make it for you). I’ve never made Hollandaise sauce from scratch at home, but recently found what looks like an easy, quick remedy for a broken Hollandaise, on Chef John’s ‘Food Wishes’ site:
http://foodwishes.blogspot.com/2015/05/how-to-fix-broken-hollandaise-sauce.html _________________________________________________
Of course, you have to have bread. Some years ago I found a recipe for ‘Summer Solstice Bread’ which I’ve used many times – a quick bread for which I’ve always used the dried basil, and it turns out very well; but if you have some fresh in your garden, I'm sure if would be much better.
I must have gotten my old jotted-down recipe originally from Better Homes and Gardens, because they have it on their website:
http://www.bhg.com/recipe/breads/summer-solstice-bread/#page=0
(I’m sure Liz will be along eventually, with the perfect Saturday morning ‘hair-of-the-dog’ ;-)
-JT
It’s not ‘slinging hash’; it’s ‘making connections’.
Sleep Tight!
-JT
I love that story, what a wonderful memory to share. He knew how to make the most of those valleys....; )
There is NOTHING wrong with Velvetta. :-) I actually prefer this type when making grilled cheese sandwiches. It melts easily. It’s also used when making Mac and Cheese along with the cheddar. And, yes, it’s been used with hominy as well.
Sam’s Club has quite a cheese bin.
Thanks, V K! There is one very special Hominy recipe that I’ve been saving to try - and I’ll post about it soon.
-JT
Try adding Mexican “Menonita” Cheese which is really Amish
A whole set? I’m jealous! The bread pan sounds good. With the waffle mat I put canola oil on my hands & rubbed it in all the nooks & crannies. I never expected them to turn out so well!
Mennonite, brought from Germany
That is interesting about the glass pie pan. I use both ceramic & glass. Maybe I will stick to the ceramic dish.
This one is new to me. Not the Mexican description so much (live in Texas so see a lot of Hispanic influence in cooking here), but the Amish cheese. I don’t recall seeing any of this in our local super markets. Must remember to search for it next time. Thanks for the tip :)
You’re correct! There really isn’t anything wrong with Velveeta - even if there isn’t anything terribly ‘Right’ about it!
I stayed away from it for a long time, thinking it had bad ‘trans-fats’ - but it doesn’t, and it’s a great ingredient for things like Broccoli-Cheese soup, or Cheese Sauce over cauliflower. (I would add some real cheese to those recipes, for flavor, though...the Broccoli-Cheese soup recipes usually call for a garnish of real cheddar cheese on top, which really makes the recipe.)
-JT
I lied it is Mennonite. I associate them closely.
You can find it in most Mexican markets.
Good melting cheese and all natural.
He lived past 90 and next year is the hundredth anniversary of his birth.
I could tell a great story about him every day and easily go for a year. On another thread about men’s strength in the past I posted two stories on him this evening.
Please do! Question for you, once the canned hominy is opened do you drain and then rinse or just use it in your recipe. I’ve never rinsed it as it would seem to defeat the taste somewhat. I could eat it cold mixed with chilled stewed tomatoes but prefer it hot with the flavor of meat grease or butter with some chopped jalapeno peppers tossed into the mix.
I haven’t cooked with hominy, myself; I remember it from my childhood. I think my grandmother just drained the can, and threw the hominy into the bacon grease to fry.
The only vegetables that I will eat straight ‘out-of-the-can’, without heating well first, are very acidic things, like tomatoes, or pickled things. I don’t use canned corn, or beans, even in a salad, without giving them a short boil.
I’m not sure why; I will eat canned tuna and sardines out of the can with no worries; but there’s something about the more alkaline veggies that I must have picked up somewhere, so that they worry me.
“Better safe than sorry.”
-JT
Yum!
These are lots of work and calorie laden but oh my they are wonderful. http://www.tastingtable.com/cook/national/kouign-amann-french-pastry-recipe-butter-laminated-croissant-dough-dominique-ansel
Thanks.......these have been featured on food.com....glad to have the recipe.
Regarding purchased canned food. Grew up with the same thoughts being drilled into mind about food from a tin. Believe these were from the original introduction of tinned products. “Tin” being the key word. Containers these days are not the same containers of 50, 60 years ago. My lesson from youth was you never leave the food in the tin after it has been opened. You store it properly NEVER in the tin. The other half was not taught this Kitchen Rule and he will take a can of whatever, open it for use, put a piece of Saran plastic tightly on the opening and pop it in the fridge. Tuna, chili, whatever. After 30+ years of attempting to re-educate, he continues this same practice.
Also, when left in the can there are times when the food takes on a ‘tinny’ taste which is very unpleasant.
Asked about the health aspect of canned foods, a doctor recounted that as a young man, he stocked cans on supermarket shelves....said one of his tasks was looking for “bulgers.”
So discard any cans that “bulge”.....means the contents are inedible.
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