Dutch Babies/German Pancakes

This recipe is from a book of breakfast foods my Mom has. We have been using this recipe for many years so the name of the book is not listed on my copy of the recipe.
Dutch Babies can be made to fit the size family and pan you have. I find it is best baked in a black iron skillet but you can use any large skillet, paella pan, or container you can bake in. The container should not be more than 3 inches deep to make it cook properly.
This pancake is so spectacular when it first comes out of the oven, you will want everyone ready to eat before you bring it to the table.

Pan Size-- 2-3 quart (This is the recipe I use for Chilly and myself.)

1/4 cup butter
3 eggs
3/4 cup milk
3/4 cup plain flour

To make this pancake, place the butter in the pan and set in a 425 degree oven. While the butter melts, mix the batter quickly. You can either use a blender, food processor or mix by hand with a whisk. Put the eggs either in the bowl or processing container and beat for at 1 minute. Gradually pour in the milk and slowly add the flour; continue beating or processing for 30 more seconds.
Remove the pan from the oven and pour in the batter. Place the pan back into the oven approximately 20-25 minutes, until your pancake is well browned and puffy.
After removing the pancake from the pan, you can sprinkle with powdered sugar or serve with syrup. I usually prepare fresh fruit and either bacon or sausage to go along with this pancake.

For larger pans and families, here are the ingredients.
3-4 quart pan 1/3 cup butter, 4 eggs, 1 cup milk, and 1 cup plain flour
4-4 1/2 quart pan 1/2 cup butter, 5 eggs, 1 1/4 cups milk, and 1 1/4 cups plain flour
4 1/2-5 quart pan 1/2 cup butter, 6 eggs, 1 1/2 cups milk, and 1 1/2 cups plain flour

Betty Crocker's Hamburger Stroganoff

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1 teaspoon garlic salt or 1 clove garlic, minced (I prefer the minced garlic)
1/4 teaspoon pepper
1 can (8 ounces) mushroom stems and pieces, drained
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
Snipped parsley

In a large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic or garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat.

Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.

4 to 6 servings.

Hot Pineapple Casserole

1 cup granulated sugar
1/2 cup plain flour
1 large can of chunk pineapple - drained
1 large can of crushed pineapple - drained
35 Ritz crackers or a butter cracker such as Captains Wafers - crushed
1 stick of margarine

Drain pineapple and then mix with sugar and flour.  Place in a greased casserole.  Melt margarine and mix with crackers.  Place on top of the pineapple mixture.
Bake at 350 degrees for 25 minutes.

This is really delicious with baked ham.

Bacon & Cheese Fritata

Last Sunday I wanted something different to eat...other than Thanksgiving leftovers. I was doing recipe searches on Saturday and found something similar to what I made on Sunday. This is what I did.

Preheat oven to 350 degrees.
I cut about 1/4 pound of country style bacon into pieces about 1 to 1 1/2 inches long and cooked it in a large oven proof skillet. After the bacon was cooked, I removed it from the pan but did not take out the bacon drippings. (There was very little from this bacon.)
I peeled and shredded 6 potatoes. I evenly placed them on the bottom of the skillet. (You can use prepared frozen hashbrown potatoes if you prefer.
Return the bacon to the skillet.
Next I broke and whipped 6 eggs. I added 3/4 cup of sour cream, 1/4 cup milk, and salt and pepper to taste to the eggs. I poured this over the potatoes and bacon.
Last I shredded 2 ounces of sharp cheddar cheese and 2 ounces of swiss cheese and placed it over the egg mixture.
Place the skillet into the oven and bake for 1 hour or until set.

Chilly really enjoyed this. I served it with toast and jelly. It would also be great with fruit or a salad and can be served for any meal of the day.

Squash Casserole

2 pounds (6 cups) yellow summer squash or green zucchini squash, sliced
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1 small jar pimentos
1 8 ounce package herb-seasoned stuffing mix
1/2 cup butter or margarine, melted
4 ounces shredded sharp cheddar cheese

Cook sliced squash, chopped onions and carrots in boiling salted water for 5 minutes; drain. Combine cream of chicken soup, sour cream, pimentos. Fold in drained squash, onion, 3/4 of the cheese, melted margarine and stuffing mix. Spoon the vegetable mixture into a greased baking dish. Sprinkle the remaining cheese on top of the casserole. Bake at 350 degrees for 25-30 minutes or until heated through.

Vegetable Casserole

2 14.5 ounce canned and drained French style green beans
2 15.25 ounce fresh frozen or canned and drained whole kernel corn (yellow or white)
1 16 ounce sour cream
1/2 cup chopped onion
1 cup shredded cheddar cheese
1 can cream of chicken soup

Saute the chopped onion in 1 tablespoon onion and cool. Mix other ingredients and add the onion. Pour into a 9 x 13 container which has been sprayed with a cooking spray.

Topping
1 sleeve crushed Ritz crackers
1 stick melted butter or margarine

Mix together and put on top of vegetable mixture.

Bake at 350 degrees for 30 minutes.

Sausage Squares

2 cans crescent rolls
2 pounds breakfast sausage (not links and any flavor you prefer). I prefer hot sausage.
8 ounces cream cheese
1 stick melted butter
1 Onion chopped (if you want)

Preheat oven to 350 degrees. While the oven is preheating, Melt a tablespoon of butter or margarine in a skillet. Add onion, then saute over medium heat until tender then add and cook the sausage and drain any grease from it. Stir in the cream cheese until melted. Press in the bottom of a 9x13x2 dish with 1 can of the crescent rolls, pressing together to make a crust.
After the sausage is cooked and cream cheese melted, place over the bottom crust. Lay the remaining can of crescent rolls over the top of the meat mixture as close as possible to make a top crust. Drizzle melted butter over the top of the casserole. Bake at 350 degrees until the rolls have turned golden brown. This will be approximately 25-35 minutes.

Serve in squares. Great for breakfast, but this is delicious for any meal of the day. Great served with eggs on the side. :-)

Easy Chicken Supreme

2 boxes of Stove Top Stuffing prepared by directions
1 can of Cream of Chicken Soup or Cream of Mushroom (undiluted)
1 cup sour cream
3 cups coarsley chopped chicken

Combine chicken, soup, and sour cream. Pam the casserole dish you are using. Put half of the stuffing mix in the bottom of a 8x8x2 casserole dish. Put the chicken mixture on the top of the stuffing mix. Place the remaining half of the stuffing mix on top of the chicken mixture. Bake at 350 degrees for 35 to 40 minutes.

This is delicious along with a fruit salad.

Italian Sausage Casserole

2	lbs Italian sausage, hot or mild
4	potatoes, cut in chunks
1	green bell pepper, seeded and sliced
2	cloves minced garlic
1	small onion, diced
1 (28	ounce) can crushed tomatoes
1	teaspoon dried basil
	salt and pepper

1. Brown sausage in saute pan, then place in 9x13 baking dish.
2. Place potatoes, peppers, onion and garlic on top of sausage.
3. Pour crushed tomatoes over and sprinkle with basil, salt and pepper to taste.
4. Cover and bake at 350 degrees for 50 minutes or until done.
5. Remove cover and bake 20 minutes more.

Mac-n-Cheese

1/4 cup Chopped onion
2- Tbl.Butter or Marg.
1- Can Tomato Soup
1/2 cup water
1- Cup Shredded Chedder Cheese
2- Cups cooked Macaroni
2- Tbl. Buttered Bread Crumbs
In Saucepan cook Onion in Butter until tender.
Stir in soup and cheese heat until cheese melts.
Blend sauce with macaroni. Then pour into a 1 1/2 Qt. Casserole dish.
Sprinkle more cheese and Breadcrumbs on top.
Bake at 350 for 30 Mins.