I am finally back! I am taking it slow so I will only be posting on Tuesday for a few weeks, then I will be back on Friday as well. If you have noticed I have renamed, “Soupy Tuesday” for the Spring and Summer to “Tip Tuesday.” I will still be posting a fabulous recipe but then at the bottom of my recipe I will be posting some “Tips” for food, cooking, baking, household tips, etc. As I did with “Soupy Tuesday,” I am also welcoming your “Tips” too. So if you would like to share some that have helped you out just let me know by posting below or by an email to angellite13(at)optimum(dot)net and I will post them with your name in a future blog post. I think this will be fun and “Tips” are always a time saver.
Next, I just want to thank all of you who have been sending well wishes and prayers to my mom, my dad, and myself. My mom was in a rehab center for her back from November to the end of February. Her condition is getting better. We did have a few set backs but she is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. I was also in the hospital after my mom came home and so you can see things have been a little busy around here. So again thank you dear family and friends for your concern, understanding, and your prayers.
This cheesy breakfast or brunch recipe is a make-ahead special. Fix it the night before and pop it in the oven the next morning. I have made this before and used only veggies, but you can add whatever you and your family likes. Enjoy!
Serving yield: 6
4 English muffins, torn or cut into bite-size pieces (4 cups)
2 cups cubed cooked ham (10 oz.) (you can also add Vegetables/no meat)
2 cups cut-up fresh cooked asparagus
4 ounces shredded Swiss cheese
4 eggs, beaten
1/4 cup dairy sour cream
1 1/4 cups milk
2 tablespoons finely chopped onion
1 tablespoon Dijon-style mustard
Salt and ground black pepper to taste
In greased 2-quart square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces. In bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and salt and pepper. Pour over layers in dish. Cover; chill for 2 to 24 hours. Bake, uncovered, in 325°F oven for 60 to 65 minutes or until internal temperature registers 170°F on an instant read thermometer. Let stand 10 minutes before serving.
Now, for “TIP TUESDAY”
Clever uses for White Bread: These tips are the greatest things since sliced…well, you know.
Clean the coffee grinder…put a couple of chunks of white bread in, pulse a few times and dump out. The grounds hiding in the corners will stick to the bread chunks.
Safely pick up broken glass…catch tiny shards by gently pressing a slice of bread down on the area where the glass broke. Toss immediately into trash to avoid scattering them.
Keep fresh baked cookies soft…before putting cooking into a covered container, add a few slices of bread to the bottom. The bread will become hard, keeping the cookies soft.
Degrease soups & sauces….soak up the oil that’s risen to the surface of your soup/sauce. Simply place a stale piece of bread on top, let it sit for a few seconds, then remove it.
Erase photo smudges….make a ball out of a few pieces of stale bread and swipe it across fingerprint-covered photos. The porous bread absorbs the oils without leaving scratches.
Stop foul smells….soak a slice in vinegar, place it on a paper towel and leave inside an empty trashcan, lunchbox, etc overnight. When you toss out, odors will be neutralized due to the acidic vinegar.
Till Next Time………………………………............
Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved