Christmas Recipes

Breakfast Casserole

• 1 ½ lb. Sausage

• 6 slices bread, cubed

• 1 ½ c. shredded cheddar cheese

• 6 eggs

• 1 tsp. salt 2 c. milk

• 1 tsp. dry mustard

• 4 oz mushroom pieces, drained

• ¼ c. green bell pepper, diced

• ¼ c. green onion, diced

Brown sausage, drain. Layer bread in bottom of 9x13 inch well greased baking pan. sprinkle sausage over bread. Add Cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 for 45 minutes.

Cocoa Sleigh Ride

• 1 serving (3 heaping teaspoons or 1 envelope) instant cocoa

• 3 tablespoons whipped cream

• 1 tablespoon red and green candy sprinkles

• 1 cherry

In a large mug pour 6 to 8 ounces of hot water over instant cocoa; mix well until dissolved. Spoon whipped cream onto cocoa; top with candy sprinkles and a cherry.

Gingerbread Pancakes

• 3 cups all-purpose flour

• 6 tablespoons baking powder

• 3 teaspoons unsweetened cocoa powder

• 1 1/2 teaspoons ground ginger

• 3/4 teaspoon ground cinnamon

• 3/4 teaspoon ground cloves

• 6 tablespoons ground hazelnuts

• 3 cups milk

• 6 egg whites

• 6 tablespoons dark molasses

• 6 tablespoons vegetable oil

In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside.
In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.