Sausage and Egg Casserole

There are many variations of this casserole around - try any community cookbook and you will probably find one. This version was given to your Grandmama by her next door neighbor, Ann C. I am making this on Monday, cooking it on Tuesday, for a teachers breakfast at B.'s school.

Sausage and Egg Casserole

8 eggs
2 cups milk
1 tsp ground mustard
1tsp salt
1 pound bulk sausage
6 slices of bread
1 to two cups grated cheese

Brown sausage in large skillet, breaking it up as it cooks. While sausage is browning, crack the eggs into a large bowl and beat with whisk. Add milk, salt, and mustard to eggs (a little black pepper wouldn't hurt). Drain sausage on paper towels. Coat a 9 x 13 glass baking pan with cooking spray. Place bread slices on bottom of pan. Sprinkle sausage on top of bread crumbs. Pour egg mixture over sausage. Sprinkle grated cheese on top of eggs. Cover with plastic wrap and refrigerate. The next morning, bake at 350 degrees for 35 to 45 minutes. I put my casserole in the oven without preheating, so that the baking dish warms up as the oven comes up to temperature.

True Grits

Okay, as Southerners, you should know how to make grits, real grits, not instant, ever. The ratio for grits is 4 to 1, as in 4 parts liquid and one part grits. Pretty simple right? However, grits need to cook for a least 15 minutes and are better if cooked for 20.(And these are quick grits I am talking about, the package says 5 minutes, but I am telling you how to make good grits.) For really good grits, use half water and half milk, with a blob of butter along with the salt. Add plenty of black pepper. For extra special grits, add Lil' Smokies (keep some in the freezer) and/or cheese. So, bring the liquid and salt to a boil, add grits while stirring. Turn down heat to low, and stir occasionally. You can add the Lil' Smokies about 5 minutes into the cooking time, right out of the freezer, 3 or 4 per serving. Add cheese at the end, and stir until melted. There you have it, don't forget to make something else for A., as hard as it is to believe, not everyone eats grits.

Hoecakes

These are great for breakfast. The original recipe came from Martha Stewart Living magazine, and, as usual, I have tweaked it to suit us.

Hoecakes

1 and 1/2 cups cornmeal
1 cup self-rising flour
1/4 cup sugar
1 and 1/2 cups buttermilk
2 large eggs
1/4 cup vegetable oil (use corn oil if you have any)

Stir together cornmeal, flour, and sugar. Add wet ingredients (buttermilk, eggs, and oil). Stir just until combined. Add more buttermilk or plain milk if batter needs thinning. Cook in frying pans sprayed with cooking spray. Serve with butter, honey, golden syrup, or regular syrup. My vote goes to honey!