My Favorite Recipes, part 2...

I'm back with recipes today. Sorry I didn't include them yesterday, but I just ran out of time and the post was getting so long! So here was the first page of my book ~ Twenty-four Hour Breakfast Souffle & Easy Beef Burgundy.

Twenty-four Hour Breakfast Souffle
3 cups cubed French bread
3 cups cubed sharp Cheddar cheese
3 cups cubed ham
Place in layers into a 9x13 glass baking dish.

Combine & pour over layers:
4 beaten eggs
1 T. dry mustard
3 T. flour
3 T. melted butter
3 cups milk

Let stand in refrigerator overnight. Bake at 350° for one hour or longer until brown and bubbly on top. Cover with foil if top browns too quickly. This dish holds well in the oven on a low temperature.
Excellent for a brunch dish & perfect for Christmas morning!

Easy Beef Burgundy
1 ½ pounds of stewing beef
1 package dry onion soup mix
1 can mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup red wine or burgundy wine

Combine meat with all other ingredients in a 2 quart casserole dish & mix well. Bake in 350° oven for 3 hours (cover half the time).

This dish can also be put into a crock-pot and cooked on low for 8 to 10 hours. The gravy will not be as thick, but it’s still super yummy! Serve over cooked noodles or mashed potatoes (both if you really want to be bad!).

Now here are the Sweets ~ Carrot Cake with Cream Cheese Frosting...

Carrot Cake
2 c. white sugar
1 ½ c. oil
2 c. flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
3 c. grated raw carrots
1 c. chopped pecans
4 eggs
Dash of salt

Sift flour once, add baking soda & powder, salt and cinnamon. Sift again & set aside. Mix sugar & oil, beat 1 min. Add 1 egg at a time & beat. Add carrots & mix well. Add dry ingredients gradually. Add pecans, beat 3 minutes. Pour into 3 (9 inch) layer pans. Bake 20 minutes at 350°. Spread with Cream Cheese Frosting. Serves 12 – 15 people.

Cream Cheese Frosting
Beat Together:
1 (8 oz.) and 1 (3 oz.) package of cream cheese
6 cups of powdered sugar
1 stick of butter
2 t. vanilla

Spread on cooled Carrot Cake, top with chopped pecans and refrigerate. This is THE BEST frosting EVER!

Sorry I didn't get these included yesterday ~ hope you enjoy these.