Christmas Eve Breakfast

Over Christmas break we’ve been enjoying my mother-in-law’s cooking. Here are the dishes she prepared for Christmas Eve Breakfast.

Charleston Breakfast Casserole

recipe here.

Oven Baked French Toast

recipe from Sept. issue of Southern Living (unknown year). It’s similar to the one here.

1/4 cup butter
3 egg yolks
3 tablespoons sugar
1/2 teaspoon sugar
2/3 cup milk
1/2 tablespoon almond flavoring
3 egg whites, stiffly beaten
16 (3/4 inch think) slices French bread

Place 2 tablespoons butter in each of two 13 x 9 x 2 inch pans and heat at 425 until hot.

Combine egg yolks, sugar, and salt; beat at high speed of an electric mixer until thick and lemon-colored. Gradually add milk and amaretto; fold in egg whites. Dip bread slices into egg mixture; place in hot pans. Bake at 425 for 10 minutes; turn and bake 5 minutes or until golden brown. Serve immediately. Yield: 6 to 8 servings.

Smoky Bacon Wraps

recipe from Taste of Home, Quick, 2002, available here.

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Mother-in-law’s cooking

Here are some recipes we’re using for meals this Christmas. Yum!

Broccoli with garlic butter and cashews

• 1.5 lb broccoli
• 1/3 c. butter (or 3 Tbsp)
• 1 Tbsp brown sugar
• 3 Tbsp soy sauce (or less)
• 2 tsp vinegar
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1/3 c. cashews, chopped (or toasted almonds)

Steam broccoli. Meanwhile, melt butter. Mix in brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil. Remove from heat. Stir in cashews or almonds. Pour over steamed broccoli. Serve.

Jamie’s Cranberry Spinach Salad

Aunt Maureen’s Spinach Salad

• 1 bag of spinach
• 5 slices of bacon, in bits
• 2 hard-boiled eggs, crumbled
• 1/2 c. toasted almonds

Sprinkle the last three ingredients over spinach in a salad bowl. Serve with buttermilk dressing (below).

Buttermilk Dressing  (1983 Betty Crocker, p. 159)

• 3/4 c. mayonnaise or salad dressing
• 1/2 c. buttermilk
• 1 tsp dried parsley flakes
• 1/2 tsp instant minced onion
• 1 clove garlic, crushed
• 1/2 tsp salt
• Dash of ground pepper

Shake all ingredients in tightly covered jar; refrigerate at least 2 hours. Shake before serving. 1 1/4 cups dressing.

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