Eggs for 12 (or Spinach, Sausage Cheese Casserole)

Shown above assembled, ready for refrigerator and ready for baking tomorrow while I enjoy my coffee and the good smells!

About 12 slices of bread cubed (enough to create a good layer on bottom of 12' X 13" pan
1 stick of butter melted and drizzled over bread

Layer the next four ingredients over the bread and butter

1/2 pound ground sausage, crumbled, browned and drained
(I never measured the veggies, but here is an estimate for quantity to layer)
1/2 C green or colored peppers chopped
1/2 C onions chopped
1 C chopped fresh spinach
(Optional-Rubbed Sage sprinkled)


You can be creative with these layers, such as ham instead of sausage, different veggies, or add some mushrooms....whatever.

Blend together the next 3 items.  I just stirred them once and a clump of soup was mistaken as raw egg - that would be nasty.
12 eggs (or 2 cartons of egg beaters)
1 can cream of mushroom soup
1/2 C milk


Pour the egg mixture over all the veggies and meat.

Sprinkle with about 1/2 C Swiss Cheese (or whatever cheese you want)

Cover with tin foil and refrigerate over night.  Bake in the morning at 350 degrees for about 1 1/2 to 2 hours, let set for 10 minutes.

I like to uncover the dish after 1 hour and 15 minutes of cooking.  When a knife comes out clean, except for cheese, it will be done.  This is fabulous for those mornings with company or to take to a brunch.

Chicken with Tomatillo Sauce

Serves 4 to 6

INGREDIENTS

4 chicken leg quarters, or 4 drumsticks and 4 thighs
1/2 tsp salt, more or less to taste
1/4 tsp black pepper
1/4 cup oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp brown sugar
1-3 chipotle chile in adobo sauce, plus more sauce if desired
Up to 2 cups chicken broth, or water if needed, but makes cooking sauce down take longer

TO PREPARE

Sprinkle the chicken pieces with salt and pepper.

In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don't try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish.

Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the brown sugar, the chipotles and their sauce and stir well. We can eat it with 3 peppers chopped, but it is my limit of heat.  The can of "chipotle chile in adobo sauce" holds many chilies, they last a long time in the refrigerator, do not use the whole can.  You definitely need this item without substitution, the smokey flavor from the sauce makes the dish.  Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked. You may need to remove chicken so it is not overcooked, while cooking down the sauce to be thick.  Cooking down could take a while.

Idea to serve with: rice, black beans and grilled veggies. Turn on Jimmy Buffet Pandora and crack open a Coronna garnished with lime.....mmmmm


from: http://patismexicantable.com/2011/04/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce.html

Zucchini Pie - Mock Apple Pie

Ingredients

• 1 Pilsbury crust pie
• 2 large zucchini (4 C slices, no peel or seeds)
• 2 tablespoons lemon juice
• 1 pinch salt
• 1 1/4 cups packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons cream of tartar
• 1 pinch ground nutmeg
• 3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.