Greensburg Daily News
Mother Nature is letting us know that we aren’t through with her shenanigans yet, isn’t she?
I have so been ready for a nice spring day for a month or so. I don’t know when I’ve seen such a long winter as we’ve had this year.
I know I’ll be the first one complaining when it does get hot, but I would like a nice sunny, warm day in order to get outside and walk around. Now they are saying it will rain Sunday, and you know what that means: I’ve always heard that if it rains on Easter Sunday, we will have seven Sundays with rain.
I would like to add my congratulations to the Greensburg Pirates on winning the Class AAA championship Saturday. They sure gave it their all to get the win. It was amazing to see the big following of fans, much larger than any of the other schools. It reminded me of the year that South Decatur won the football championship. I think it was a county-wide win.
Don’t forget to get your reservations made for our International Night. These need to be sent to Carla Kramer by the end of the week. It sounds like they have arranged a nice program for the evening.
I know a lot of you are planning what to make for your Easter Sunrise breakfast, so I looked up some casseroles that may be made ahead of time and baked that morning. The basic casserole can’t be beat, but I found some other recipes that are variations on the traditional.
4 slices bacon, fried and crumbled
8 ounces smoked ham or beef, cut into strips
1/4 cup butter
1/2 cup flour
1 4-ounce can mushrooms, drained and sliced
1 quart milk
1 cup evaporated milk
1/4 teaspoon salt
Pepper to taste
Fry bacon and drain and crumble. In 1/4 cup of bacon fat, saute beef and mushrooms. Add the crumbled bacon and stir in flour. Slowly stir in 1 quart milk, season with pepper. Cook over medium heat, stirring constantly, until sauce is thick and smooth. Combine eggs, evaporated milk and salt and mix well. Melt butter in skillet and scramble to moist consistency. Pour 1/2 of sauce in bottom of 9 x 13-inch dish. Add scrambled eggs. Cover with remaining sauce. Cover and bake 1 hour at 275 degrees. May be made ahead of time and baked when needed.
2 1/2 cups seasoned croutons
2 cups shredded cheddar cheese
2 pounds sausage
2 1/2 cups milk
3/4 teaspoon dry mustard
1 4-ounce can mushrooms
1 10-ounce can cream of mushroom soup
Cook and drain sausage. Place croutons on bottom of 9 x 12-inch greased pan. Top with cheese and sausage. Beat eggs, milk, and mustard in a separate bowl. Add mushrooms and soup. Pour this mixture over ingredients in pan. Refrigerate overnight. Bake, uncovered, at 300 degrees for 90 minutes. Let stand five minutes before serving. Serves 8 - 10 people.
4 cups potatoes, quartered and sliced
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/4 cup onion, chopped
1 pound smoked sausage, cut into small chunks
1/4 cup milk
1 cup grated cheddar cheese
Preheat oven to 350 degrees. In a large cast iron skillet, layer first five ingredients in order. Beat eggs and milk together; pour over layered ingredients. Cover skillet with lid and bake 30 minutes. Serve warm.
SCRAMBLED EGG PIE
1 cup coarsely crushed corn flakes
6 slices bacon, fried crisp
1/4 cup margarine
1/2 cup milk
1 tablespoon chives
1/2 teaspoon salt
1/4 teaspoon pepper
3 slices American cheese, cut diagonally
2 tablespoons melted margarine
Mix 3/4 cups crushed corn flakes and two tablespoons melted margarine. Pour mixture into pie plate. Fry six slices bacon crisp. Crumble. Mix together eggs, milk, chives, salt and pepper. Melt two tablespoons margarine in a fry pan. Pour egg mixture in and add crumbled bacon. Fry until almost set. Pour egg mixture into pie plate on top of cornflakes. Top with cheese slices. Sprinkle with remainder of corn flakes on top. Bake at 350 degrees for 10 to 15 minutes.