Carmel Farmers Market

Farmer’s Market Cook-off 2007
CFD Station 41

Western Omelet Casserole:

Ingredients:
1 lb. Package Medium Sausage
4 Slices white bread (tear into small pieces)
6 eggs
2 cups milk
1 teaspoon salt
1teaspoon dried mustard
½ cup green bell pepper (chop into small pieces)
½ cup red bell peppers (chop into small pieces)
1 small jar of real bacon bites
2 cups cheddar cheese

Directions:
Brown and drain sausage, beat eggs, then mix all ingredients together, and pour into a greased 9 X 13 pan and spread out evenly. Store in fridge overnight. When ready bake at 350 degrees F for 45 minutes.

Hearty Christmas Morning Casserole
(Serves 12)

Ingredients:
White bread with crusts removed
1 lb. Brown Sugar Deli Ham
Large bag Shredded Sharp Cheddar Cheese
6 Eggs
2 ½ cups milk
½ of a chopped Vidalia onion
½ of a chopped Green Pepper
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dry Mustard
1 to2 teaspoons Worcestershire
Dash Tabasco
¼ lb melted butter
Cornflakes

Directions:
Preheat oven to 350 degrees F. Grease a 9 X 13 pan. Layer pan with bread, ham, cheese, then bread again (like a sandwich). Spread chopped green pepper and onion on top of bread, along with some cheese. Place milk in bowl or blender, add eggs, spices, and beat together. Pour over mixture and cover. Refrigerate overnight. (If frozen thaw in fridge over night). Before baking, melt butter- combine with crushed cornflakes and spread on top of mixture. Bake for 1 hour, let stand 10 minutes.

Baked French Toast Casserole:

Ingredients:
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash salt
Praline topping, recipe follows
Raspberry Syrup, recipe follows

Directions:
Slice French bread into 20 slices, 1-inch think each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 X 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with raspberry syrup.

Praline Topping:

Ingredients:
½ pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

Ingredients:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Directions:
Combine all ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

The Above Recipe is from:
Food Network
Episode: IPO104
© 2006 Television Food Network, G.P.

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Buffalo Spaghetti Sauce

Julie's Homemade Salsa
Ingredients:
2 Tbsp. oil
tsp garlic powder
2Tbsp. vinegar
2 to 3 medium tomatoes, chopped fine
1 green pepper chopped fine
1 small can chopped green chilies
1 small onion, chopped fine
2 small cans chopped black olives (optional)
Mix all ingredients in a medium bowl. Chill and serve Expanded Food and Nutrition Program, Purdue Cooperative Extension Service, page 41Top

Chunky Tomato-Citrus Salsa
Ingredients:
2/3 c Chopped ripe tomato
1/3 c Chopped honeydew melon
1/3 c Chopped fresh pineapple or 8 oz can
crushed Pineapple, drained
1 Tbsp Finely chopped fresh Cilantro
3 Tbsp. Fresh lime juice
1 t Olive oil
1/4 tsp Salt
Directions:
In small bowl, combine all ingredients: mix well. Cover with plastic wrap; let stand at room temperature 15 minutes. Serve as a relish for grilled fish or meat.
Makes 1 1/4 Cups
www.recipesource.com

Honey Strawberry Salsa
Ingredients
1-1/2 cups diced sweet red pepper
1 cup sliced fresh strawberries
1 cup diced green bell pepper
1/4 cup chopped jalapeno peppers
2 Tbsp finely chopped cilantro
1/3 cup Honey
1/4 cup fresh lemon juice
2 Tbsp lime juice
1/2 tsp dried chili pepper seeds
1/2 tsp salt
1/4 tsp pepper
Directions:
Combine all ingredients in glass container, mix well. Cover tightly and refrigerate overnight to allow flavors to blend. Serve over grilled meat.
Copyright 1998 Sue Bee Honey. All rights reserved

Apple Salsa with Cinnamon Chips
Ingredients for Salsa:
2 medium tart apples chopped
1 cup chopped strawberries
2 medium kiwi fruit, peeled and chopped
1 small orange
2 Tablespoons brown sugar
2 Tablespoons apple jelly, melted
Chips:
8 flour tortillas(7 or 8 inches)
1 Tablespoon water
1/4 cup sugar
2 teaspoons ground cinnamon
Directions:
In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoon. Squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. For chips, brush lightly with water. Combine sugar and cinnamon, sprinkle over tortillas. Cut each tortillas into 8 wedges. Place in a single layer on ungreased baking sheets. Bake at 400 degrees for 6 to 8 minutes or until lightly browned. Cool. Serve with Salsa.

Recipe taken from "Country Woman" magazine - Sept. Oct. 1997,(www.virtualcities.com)