hosted by Laverne Diede & Rhonda Fitterer
Bacon and Egg Lasagna
- 1 lb. bacon, diced
- 1 large onion, chopped
- 1/3 cup flour
- 1/2 – 1 tsp. salt
- 1/4 tsp. pepper
- 4 cups milk
- 12 lasagna noodles
- 12 scrambled eggs
- 2 cups Swiss cheese, shredded
- 1/3 cup parmesan cheese
- 2 Tbsp. fresh parsley
Preheat oven to 350 degrees. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels and drain, reserving 1/3 cup of drippings. In the drippings, sauté onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat and spread 1/2 cup sauce in 9” x 13” baking dish. Layer with four noodles, 1/3 of the eggs and bacon, Swiss cheese and shite sauce. Repeat layers twice. Sprinkle with parmesan. Bake, uncovered, for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting.
Buttermilk Cinnamon Bread
- 4 cups flour
- 2 tsp. baking soda
- 1 tsp salt
- 1/2 cup vegetable oil
- 2 1/2 cups sugar, divided
- 2 cups buttermilk
- 2 eggs
- 1 Tbsp. ground cinnamon
- 1 – 2 Tbsp. finely chopped walnuts
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, soda, and salt. In a small bowl, combine oil and 1 1/2 cups sugar. Add butter milk and eggs; mix well. Stir into dry ingredients just until moistened. Fill loaf pans about 1/3 full. Combine cinnamon and remaining sugar. Sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake for 45 – 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack.
