Everyday Cook Anne Beck Shares Recipes | News

Country Breakfast Casserole

1 (16 oz) package sausage
1 chopped green onion
2 cups shredded Cheddar cheese
6 eggs, slightly beaten
1 cup water
½ cup milk
1 (2.64 oz) package county gravy mix
6 slices bread, cut into 1 inch cubes
2 T melted butter
Paprika to taste

Preheat oven to 325 degrees
Grease an 11x8 baking dish
Brown sausage in large skillet, drain fat
Combine sausage with green onion and spread evenly across the bottom of the baking dish.  Top with shredded cheese.  Wisk together eggs, water, milk and gravy mix; add mixture to baking dish.  Arrange bread squares evenly on top.  Drizzle with melted butter and sprinkle with paprika.
Bake 40 minutes, set aside 10 minutes before serving.

Glazed Fruit Medley

2 cups orange juice
1 cup sugar
2 T cornstarchs
3 cups cubes honeydew
3 medium firm bananas, sliced
2 cups green grapes
2 cups halved fresh strawberries

In a small saucepan mix the orange juice, sugar, and cornstarch until smooth.  Bring to a boil, stirring constantly; cook two minutes or until thickened.  Transfer to small bowl and cool slightly, refrigerate, covered for a least 2 hours.
Just before serving, combine the fruit in a larges serving bowl, drizzle with juice mixture; toss gently to coat.  
You can use what fruits that are available, just so you have about 10 cups of fruit.