leftover broccoli, some chopped onion, a little bit of red bell
pepper, a couple or three of almost wrinkled mushrooms, a small piece
of Cabot white extra sharp cheese, shredded, 5 eggs way past the use
by date and just taking up room, ditto the 3 cups of homogenized milk,
that half loaf of white bread I froze so that it wouldn't get moldy, a
half dozen breakfast sausages cut into bite size pieces, maybe a 1/4
cup of Thai sweet red chili sauce in almost empty bottle, and salt and
pepper. Here's the idea. Of course I re-imagined it. ;-)
Ideally I let the casserole sit in the fridge overnight to fully
hydrate the bread. Today it will only get 6 hours in the fridge. This
is good hot or cold,

EASY EGG CASSEROLE
Jimmy Dean
1 pkg Jimmy Dean regular flavor pork sausage roll
8 eggs
3 cups milk
¼ tsp black pepper
8 cups bread cubes
8 ounces shredded Cheddar, divided
13x9 pan
350F
Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
and 1 ½ cups cheese
Pour into 13x9, sprinkle with remaining cheese
Bake 45 minutes
Janet US

On Thursday, December 21, 2017 at 1:55:55 PM UTC-5, U.S. Janet B. wrote:
> leftover broccoli, some chopped onion, a little bit of red bell
> pepper, a couple or three of almost wrinkled mushrooms, a small piece
> of Cabot white extra sharp cheese, shredded, 5 eggs way past the use
> by date and just taking up room, ditto the 3 cups of homogenized milk,
> that half loaf of white bread I froze so that it wouldn't get moldy, a
> half dozen breakfast sausages cut into bite size pieces, maybe a 1/4
> cup of Thai sweet red chili sauce in almost empty bottle, and salt and
> pepper. Here's the idea. Of course I re-imagined it. ;-)
> Ideally I let the casserole sit in the fridge overnight to fully
> hydrate the bread. Today it will only get 6 hours in the fridge. This
> is good hot or cold,
>
> EASY EGG CASSEROLE
> Jimmy Dean
> 1 pkg Jimmy Dean regular flavor pork sausage roll
> 8 eggs
> 3 cups milk
> ¼ tsp black pepper
> 8 cups bread cubes
> 8 ounces shredded Cheddar, divided
> 13x9 pan
> 350F
> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
> and 1 ½ cups cheese
> Pour into 13x9, sprinkle with remaining cheese
> Bake 45 minutes
> Janet US

We're having something like that for breakfast Christmas morning.
Trifling variations on the cheese and sausage, but basically the same.
That's the real tradition for my husband: breakfast casserole after
opening presents. Fruit salad makes a nice contrast to all of that
richness.

Cindy Hamilton

On Thu, 21 Dec 2017 11:49:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, December 21, 2017 at 1:55:55 PM UTC-5, U.S. Janet B. wrote:
>> leftover broccoli, some chopped onion, a little bit of red bell
>> pepper, a couple or three of almost wrinkled mushrooms, a small piece
>> of Cabot white extra sharp cheese, shredded, 5 eggs way past the use
>> by date and just taking up room, ditto the 3 cups of homogenized milk,
>> that half loaf of white bread I froze so that it wouldn't get moldy, a
>> half dozen breakfast sausages cut into bite size pieces, maybe a 1/4
>> cup of Thai sweet red chili sauce in almost empty bottle, and salt and
>> pepper. Here's the idea. Of course I re-imagined it. ;-)
>> Ideally I let the casserole sit in the fridge overnight to fully
>> hydrate the bread. Today it will only get 6 hours in the fridge. This
>> is good hot or cold,
>>
>> EASY EGG CASSEROLE
>> Jimmy Dean
>> 1 pkg Jimmy Dean regular flavor pork sausage roll
>> 8 eggs
>> 3 cups milk
>> ¼ tsp black pepper
>> 8 cups bread cubes
>> 8 ounces shredded Cheddar, divided
>> 13x9 pan
>> 350F
>> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
>> and 1 ½ cups cheese
>> Pour into 13x9, sprinkle with remaining cheese
>> Bake 45 minutes
>> Janet US
>
>We're having something like that for breakfast Christmas morning.
>Trifling variations on the cheese and sausage, but basically the same.
>That's the real tradition for my husband: breakfast casserole after
>opening presents. Fruit salad makes a nice contrast to all of that
>richness.
>
>Cindy Hamilton

my daughter does the same for Christmas Day. She tends to go for the
sweeter breakfast casseroles.
Janet US

On 12/21/2017 1:55 PM, U.S. Janet B. wrote:
>
(Sorry for the snippage, I'm hijacking!)

> Ideally I let the casserole sit in the fridge overnight to fully
> hydrate the bread. Today it will only get 6 hours in the fridge. This
> is good hot or cold,
>
> EASY EGG CASSEROLE
> Jimmy Dean
> 1 pkg Jimmy Dean regular flavor pork sausage roll
> 8 eggs
> 3 cups milk
> ¼ tsp black pepper
> 8 cups bread cubes
> 8 ounces shredded Cheddar, divided
> 13x9 pan
> 350F
> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
> and 1 ½ cups cheese
> Pour into 13x9, sprinkle with remaining cheese
> Bake 45 minutes
> Janet US
>
Oooh! I haven't made a breakfast casserole in a long time. I'd
probably use the "hot" variety of sausage.

I think the last time I made something like this was for my brother
while he was in the process of getting all his teeth replaced with
implants. He needed very soft food for a long time. IIRC I used
biscuits instead of bread, but it's the same same concept.

My brother used to work for Jimmy Dean Foods. I met Jimmy Dean once.
For some reason I went to my brother's office. He warned me before we
walked into the room: "He's going to pick you up." He meant it
literally. Sure enough, Jimmy Dean beamed at me, said something like
"Nice to meet you little lady!" and literally picked me up. My feet
were dangling off the floor. He was a very tall man. LOL He was an
affable guy but a tad too exuberant.

They had a test kitchen right there on the premises. Their employees
tried out new products before they went on the market. I think that's a
great idea!

Jill

On Thu, 21 Dec 2017 19:21:15 -0500, jmcquown >
wrote:

>On 12/21/2017 1:55 PM, U.S. Janet B. wrote:
>>
>(Sorry for the snippage, I'm hijacking!)
>
>> Ideally I let the casserole sit in the fridge overnight to fully
>> hydrate the bread. Today it will only get 6 hours in the fridge. This
>> is good hot or cold,
>>
>> EASY EGG CASSEROLE
>> Jimmy Dean
>> 1 pkg Jimmy Dean regular flavor pork sausage roll
>> 8 eggs
>> 3 cups milk
>> ¼ tsp black pepper
>> 8 cups bread cubes
>> 8 ounces shredded Cheddar, divided
>> 13x9 pan
>> 350F
>> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
>> and 1 ½ cups cheese
>> Pour into 13x9, sprinkle with remaining cheese
>> Bake 45 minutes
>> Janet US
>>
>Oooh! I haven't made a breakfast casserole in a long time. I'd
>probably use the "hot" variety of sausage.
snip
>
>Jill
Here's some more, all kinds of ingredients, even a sweet one near the
end
s
A Texas Breakfast Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Crescent Rolls
1 Pound Sausage -- cooked and drained
Fresh Mushrooms -- sliced
3/4 Pound Monterey Jack Cheese -- grated
6 Eggs -- beaten
1 Can Cream Of Onion Soup

Line a 13 x 9 inch Pyrex dish with rolls, sealing perforations. Cover
with
sausage, mushrooms and half the cheese. Mix eggs with soup and pour
over
casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at
350
for 1 hour.

Note: For variation, you can use cooked, crumbled bacon or bite-sized
pieces
of ham instead of sausage.

From Texas Celebrity Cookbook

______

Awesome Breakfast Casserole
Categories: Eggs
Yield: 4 Servings

1 1/2 lb Hash Browns; frozen
1 lb Bacon or sausage
3 Eggs
2 oz Velveeta
2 oz Cheddar; shredded
1 cn Cream of Potato soup
Salt and Pepper

Cook the hash browns with the onion till crisp. Fry the meat. Mix in
a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper.
Bake at 350 for 30 to 50 minutes.

______
Basic Breakfast Casserole

3 slices
3 slices bread, torn into small pieces
1 lb. sausage, browned
4-8 oz. shredded cheddar (amt. depends on how well you like
cheese
6 eggs
2 c milk
1/4 t. dry mustard
1 t salt

Arrange bread evenly in 9x13 pan. Top with sausage, then cheese. In
medium bowl, beat eggs, then add remaining ingredients and mix well.
Pour over ingredients in pan. Push the cheese below the milk so it
woun't burn. Cover and refrigerate. In the morning, bake at 350 for
35-45 minutes (until set, but not over brown). Serve warm.

_____
Title: Breakfast Casserole
Categories: Eggs
Yield: 8 Servings

8 Eggs; beaten
4 c Milk; scalded/cooled slightl
1/2 ts Salt
1/8 ts Pepper
8 sl Bread; buttered/cubed
2/3 lb Velveeta cheese; cubed
1/4 ts Dry mustard
1/2 lb Bacon; cooked/crumbled

1. Combine ingredients in a large bowl, stirring until blended. Pour
into a greased 9-by-13-inch baking pan. Cover and refrigerate
overnight.

2. Uncover. Bake in a preheated 350-degree oven for 1 hour.

3. Serve immediately.

Source: Paul Pettersen of Roscoe, Illinois (printed in the Chicago
Sun
Times, January 15, 1997)

______
Breakfast Sausage Hash (Fdgn81a)
Categories: Eggs
Yield: 8 Servings

1 x Medium onion; fine chopped
1/4 c Butter or margarine
4 c Cold baked potatoes;
-peeled and sliced
1 lb Bulk sausage; browned,
-drained and crumbled
2 ts Worcestershire sauce
1 tb Chopped parsley
Salt and pepper to taste
8 x Eggs; beaten
1 c Grated cheddar cheese

In a large skillet saute the onions in the butter until
transparent.
Add the potatoes, turning frequently with a spatula, and cook over
moderate heat until browned. Add the sausage,worstershire sauce,
parsley, salt, and pepper. Heat thoroughly, spread the eggs over the
top, and cook until the eggs start to set. serve with grated cheese
over the top.

______
Easy Breakfast Squares
Categories: Eggs
Yield: 12 Servings

MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
24 oz O'Brien Hash Browns w/
Peppers; thawed
2 c Ham; diced
6 oz Cheddar Cheese; shredded
6 oz Mozzarella
3 Eggs; beaten
1/2 ts Salt
1 c Milk
1 md Onion; minced

Place potatoes in 13x9. Sprinkle ham over potatoes, then the
cheeses.
Beat eggs, add milk, salt and onion. Pour over meat and potatoes.
Cover and refrig. at least 3 hrs. Bake at 350 for one hr. Let stand
for 10 min. before cutting.

________
Sweet Tooth Breakfast Casserole
>1 loaf cinnamon raisin bread, sliced
>6 eggs
>3 cups milk, whole or low fat
>1 t. vanilla
>1/2 t. cinnamon
>freshly ground nutmeg
>Topping:
>1 stick unsalted butter, softened
>1 c. brown sugar
>1 c. pecans or chocolate chips
>
>Lightly grease a 9x13 inch pan and layer the bread slices. Cut to fit the
>ends into any open spaces. Mix together the eggs, milk, cinnamon and nutmeg
>and pour over the bread slices. Can be made 1 day ahead and baked the next
>day. Or can be baked and frozen. Mix together the topping ingredients and
>spread over the bread slices. Bake at 350F. for 45 minutes.
>
>If freezing after baking, let defrost overnight in the refrigerator and bake
>at 325F. for 30 to 45 minutes or until hot
______
Wisconsin Country Breakfast Casserole
Categories: Sausages, Eggs, Cheese, Usa
Yield: 6 Servings

12 oz Bulk Pork Sausage;
-mild or spicy
1/2 c Onions; finely chopped
4 c Frozen Hash Browns;
-diced, thawed
1 1/2 c Colby/Monterey Jack Cheese;
-shredded
3 Eggs; beaten
1 c Milk
1/4 ts Black Pepper
Salsa

Preheat the oven to 350 degrees. In a large skillet, cook the
sausage and onions until no pink remains; drain. In an 8-inch
square
baking dish, layer the potatoes, half of the cheese, the
sausage-onion mixture and the remaining cheese. In a bowl, combine
the eggs, milk and pepper; pour over the cheese. At this point, the
casserole may be covered and chilled overnight. Bake, covered, for
50 to 55 minutes, or until a knife inserted near the center comes
out
clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into
squares.

Pass the salsa.

Recipe From: The Knollwood House bed and breakfast in River Falls,
Wisconsin, written up in Midwest Living, December 1995 Penny Halsey
(ATBN65B) From: Jim Weller Date: 18 Aug 98

On 12/21/2017 7:59 PM, U.S. Janet B. wrote:
> On Thu, 21 Dec 2017 19:21:15 -0500, jmcquown >
> wrote:
>
>> On 12/21/2017 1:55 PM, U.S. Janet B. wrote:
>>>
>> (Sorry for the snippage, I'm hijacking!)
>>
>>> Ideally I let the casserole sit in the fridge overnight to fully
>>> hydrate the bread. Today it will only get 6 hours in the fridge. This
>>> is good hot or cold,
>>>
>>> EASY EGG CASSEROLE
>>> Jimmy Dean
>>> 1 pkg Jimmy Dean regular flavor pork sausage roll
>>> 8 eggs
>>> 3 cups milk
>>> ¼ tsp black pepper
>>> 8 cups bread cubes
>>> 8 ounces shredded Cheddar, divided
>>> 13x9 pan
>>> 350F
>>> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
>>> and 1 ½ cups cheese
>>> Pour into 13x9, sprinkle with remaining cheese
>>> Bake 45 minutes
>>> Janet US
>>>
>> Oooh! I haven't made a breakfast casserole in a long time. I'd
>> probably use the "hot" variety of sausage.
> snip
>>
>> Jill
> Here's some more, all kinds of ingredients, even a sweet one near the
> end
> s
> Awesome Breakfast Casserole
> Categories: Eggs
> Yield: 4 Servings
>
> 1 1/2 lb Hash Browns; frozen
> 1 lb Bacon or sausage
> 3 Eggs
> 2 oz Velveeta
> 2 oz Cheddar; shredded
> 1 cn Cream of Potato soup
> Salt and Pepper
>
> Cook the hash browns with the onion till crisp. Fry the meat. Mix in
> a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper.
> Bake at 350 for 30 to 50 minutes.
>

Okay, don't know about the potoato soup or Velveeta in this one but hash
brown casserole is mighty tasty! Baked in the oven in a cast iron
skillet with shredded potatoes sort of like a crust.

Jill

> ______
> Basic Breakfast Casserole
>
> 3 slices
> 3 slices bread, torn into small pieces
> 1 lb. sausage, browned
> 4-8 oz. shredded cheddar (amt. depends on how well you like
> cheese
> 6 eggs
> 2 c milk
> 1/4 t. dry mustard
> 1 t salt
>
> Arrange bread evenly in 9x13 pan. Top with sausage, then cheese. In
> medium bowl, beat eggs, then add remaining ingredients and mix well.
> Pour over ingredients in pan. Push the cheese below the milk so it
> woun't burn. Cover and refrigerate. In the morning, bake at 350 for
> 35-45 minutes (until set, but not over brown). Serve warm.
>
> _____
> Title: Breakfast Casserole
> Categories: Eggs
> Yield: 8 Servings
>
> 8 Eggs; beaten
> 4 c Milk; scalded/cooled slightl
> 1/2 ts Salt
> 1/8 ts Pepper
> 8 sl Bread; buttered/cubed
> 2/3 lb Velveeta cheese; cubed
> 1/4 ts Dry mustard
> 1/2 lb Bacon; cooked/crumbled
>
> 1. Combine ingredients in a large bowl, stirring until blended. Pour
> into a greased 9-by-13-inch baking pan. Cover and refrigerate
> overnight.
>
> 2. Uncover. Bake in a preheated 350-degree oven for 1 hour.
>
> 3. Serve immediately.
>
> Source: Paul Pettersen of Roscoe, Illinois (printed in the Chicago
> Sun
> Times, January 15, 1997)
>
> ______
> Breakfast Sausage Hash (Fdgn81a)
> Categories: Eggs
> Yield: 8 Servings
>
> 1 x Medium onion; fine chopped
> 1/4 c Butter or margarine
> 4 c Cold baked potatoes;
> -peeled and sliced
> 1 lb Bulk sausage; browned,
> -drained and crumbled
> 2 ts Worcestershire sauce
> 1 tb Chopped parsley
> Salt and pepper to taste
> 8 x Eggs; beaten
> 1 c Grated cheddar cheese
>
> In a large skillet saute the onions in the butter until
> transparent.
> Add the potatoes, turning frequently with a spatula, and cook over
> moderate heat until browned. Add the sausage,worstershire sauce,
> parsley, salt, and pepper. Heat thoroughly, spread the eggs over the
> top, and cook until the eggs start to set. serve with grated cheese
> over the top.
>
> ______
> Easy Breakfast Squares
> Categories: Eggs
> Yield: 12 Servings
>
> MMMMM-------------------LISA CRAWLEY TSPN00B------------------------
> 24 oz O'Brien Hash Browns w/
> Peppers; thawed
> 2 c Ham; diced
> 6 oz Cheddar Cheese; shredded
> 6 oz Mozzarella
> 3 Eggs; beaten
> 1/2 ts Salt
> 1 c Milk
> 1 md Onion; minced
>
> Place potatoes in 13x9. Sprinkle ham over potatoes, then the
> cheeses.
> Beat eggs, add milk, salt and onion. Pour over meat and potatoes.
> Cover and refrig. at least 3 hrs. Bake at 350 for one hr. Let stand
> for 10 min. before cutting.
>
> ________
> Sweet Tooth Breakfast Casserole
>> 1 loaf cinnamon raisin bread, sliced
>> 6 eggs
>> 3 cups milk, whole or low fat
>> 1 t. vanilla
>> 1/2 t. cinnamon
>> freshly ground nutmeg
>> Topping:
>> 1 stick unsalted butter, softened
>> 1 c. brown sugar
>> 1 c. pecans or chocolate chips
>>
>> Lightly grease a 9x13 inch pan and layer the bread slices. Cut to fit the
>> ends into any open spaces. Mix together the eggs, milk, cinnamon and nutmeg
>> and pour over the bread slices. Can be made 1 day ahead and baked the next
>> day. Or can be baked and frozen. Mix together the topping ingredients and
>> spread over the bread slices. Bake at 350F. for 45 minutes.
>>
>> If freezing after baking, let defrost overnight in the refrigerator and bake
>> at 325F. for 30 to 45 minutes or until hot
> ______
> Wisconsin Country Breakfast Casserole
> Categories: Sausages, Eggs, Cheese, Usa
> Yield: 6 Servings
>
> 12 oz Bulk Pork Sausage;
> -mild or spicy
> 1/2 c Onions; finely chopped
> 4 c Frozen Hash Browns;
> -diced, thawed
> 1 1/2 c Colby/Monterey Jack Cheese;
> -shredded
> 3 Eggs; beaten
> 1 c Milk
> 1/4 ts Black Pepper
> Salsa
>
> Preheat the oven to 350 degrees. In a large skillet, cook the
> sausage and onions until no pink remains; drain. In an 8-inch
> square
> baking dish, layer the potatoes, half of the cheese, the
> sausage-onion mixture and the remaining cheese. In a bowl, combine
> the eggs, milk and pepper; pour over the cheese. At this point, the
> casserole may be covered and chilled overnight. Bake, covered, for
> 50 to 55 minutes, or until a knife inserted near the center comes
> out
> clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into
> squares.
>
> Pass the salsa.
>
> Recipe From: The Knollwood House bed and breakfast in River Falls,
> Wisconsin, written up in Midwest Living, December 1995 Penny Halsey
> (ATBN65B) From: Jim Weller Date: 18 Aug 98
>
>

"U.S. Janet B." wrote:
>
(you posted 8-9 recipes)

Thank you and that post was saved. I've had breakfast casserole
before but never made one even though they look easy. Will try
soon.

"Gary" > wrote in message ...
> "U.S. Janet B." wrote:
>>
> (you posted 8-9 recipes)
>
> Thank you and that post was saved. I've had breakfast casserole
> before but never made one even though they look easy. Will try
> soon.


I'm going to do this one that was posted sometime this week, sounds good and
easy.

1 1/2 lb Hash Browns; frozen
1/4 cup chopped onion
1 lb sausage
5 Eggs
3 oz Velveeta
3 oz Cheddar; shredded
1 can Cream of Potato soup
Salt and Pepper

Cook the hash browns with the onion till crisp. Fry the meat. Mix in
a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper.
Bake at 350 for 30 to 50 minutes.

"Cheri" wrote in message news
"Gary" > wrote in message ...
> "U.S. Janet B." wrote:
>>
> (you posted 8-9 recipes)
>
> Thank you and that post was saved. I've had breakfast casserole
> before but never made one even though they look easy. Will try
> soon.


I'm going to do this one that was posted sometime this week, sounds good and
easy.

1 1/2 lb Hash Browns; frozen
1/4 cup chopped onion
1 lb sausage
5 Eggs
3 oz Velveeta
3 oz Cheddar; shredded
1 can Cream of Potato soup
Salt and Pepper

Cook the hash browns with the onion till crisp. Fry the meat. Mix in
a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper.
Bake at 350 for 30 to 50 minutes.

==

Hey that is the one I saved Now, how do I make hash browns?





--
http://www.helpforheroes.org.uk

On Sat, 23 Dec 2017 09:15:32 -0800, "Cheri" >
wrote:

>"Gary" > wrote in message ...
>> "U.S. Janet B." wrote:
>>>
>> (you posted 8-9 recipes)
>>
>> Thank you and that post was saved. I've had breakfast casserole
>> before but never made one even though they look easy. Will try
>> soon.
>
>
>I'm going to do this one that was posted sometime this week, sounds good and
>easy.
>
>1 1/2 lb Hash Browns; frozen
> 1/4 cup chopped onion
> 1 lb sausage
> 5 Eggs
> 3 oz Velveeta
> 3 oz Cheddar; shredded
> 1 can Cream of Potato soup
> Salt and Pepper
>
>Cook the hash browns with the onion till crisp. Fry the meat. Mix in
>a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper.
>Bake at 350 for 30 to 50 minutes.
>
>
I've seen a hash brown recipe on the back of the hash brown bag but it
was always large enough for an army. This size I could probably try.
I've heard that this type breakfast casserole is good.
Janet US

On Sat, 23 Dec 2017 11:36:32 -0500, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>(you posted 8-9 recipes)
>
>Thank you and that post was saved. I've had breakfast casserole
>before but never made one even though they look easy. Will try
>soon.

you're welcome. Keep me posted how it goes.
Janet US

On Thursday, December 21, 2017 at 7:21:26 PM UTC-5, Jill McQuown wrote:
> On 12/21/2017 1:55 PM, U.S. Janet B. wrote:
> >
> (Sorry for the snippage, I'm hijacking!)
>
> > Ideally I let the casserole sit in the fridge overnight to fully
> > hydrate the bread. Today it will only get 6 hours in the fridge. This
> > is good hot or cold,
> >
> > EASY EGG CASSEROLE
> > Jimmy Dean
> > 1 pkg Jimmy Dean regular flavor pork sausage roll
> > 8 eggs
> > 3 cups milk
> > ¼ tsp black pepper
> > 8 cups bread cubes
> > 8 ounces shredded Cheddar, divided
> > 13x9 pan
> > 350F
> > Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage
> > and 1 ½ cups cheese
> > Pour into 13x9, sprinkle with remaining cheese
> > Bake 45 minutes
> > Janet US
> >
> Oooh! I haven't made a breakfast casserole in a long time. I'd
> probably use the "hot" variety of sausage.

That's what we do. Bob Evans "Zesty Hot" breakfast sausage. And
Velveeta plus Swiss instead of cheddar. If memory serves (and
this'll be confirmed when I look at the recipe card, which I believe
is written in my late mother-in-law's hand) an additional sprinkle
of cayenne in the custard.

Cindy Hamilton

"l not -l" wrote in message ...

I agree on the convenience; but, not on the timing. Most days I
begin preparing breakfast at 7am.

I don't eat potatoes often and, most days I'm cooking for one;
therefore, I don't keep fresh potatoes on-hand. When I decide I
want hash browns, it's great to grab a bag of frozen (or carton
of dehydrated) and toss a cup of shreds in a hot cast iron
skillet. No picking through a bag of potatoes that may be
several weeks old, looking for a potato in good enough shape to
eat. No peeling and shredding. Just a serving of crispy hash
browns in the same amount of time it takes to think about how to
make from scratch.

I also keep a few cans of diced and whole potatoes on hand. The
canned diced potatoes I use, along with a can of corned beef, on
those occasions I make "cheater's hash". In the time it takes to
open 2 cans, mix and heat the contents, I can make an acceptable
corned beef hash; beats having to get out and go to the diner for
a corned beef hash breakfast. Canned whole potatoes work well
when preparing green beans and I decide a few potatoes would make
them better. Or they can be added to a Musgovian soup or stew to
round it out.

A bit of quality is sacrificed for convenience in making
something I'd otherwise just wish I had for breakfast.

==

That certainly works for you

--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> "l not -l" wrote in message ...
>
> I agree on the convenience; but, not on the timing. Most days I
> begin preparing breakfast at 7am.
>
> I don't eat potatoes often and, most days I'm cooking for one;
> therefore, I don't keep fresh potatoes on-hand. When I decide I
> want hash browns, it's great to grab a bag of frozen (or carton
> of dehydrated) and toss a cup of shreds in a hot cast iron
> skillet. No picking through a bag of potatoes that may be
> several weeks old, looking for a potato in good enough shape to
> eat. No peeling and shredding. Just a serving of crispy hash
> browns in the same amount of time it takes to think about how to
> make from scratch.
>
> I also keep a few cans of diced and whole potatoes on hand. The
> canned diced potatoes I use, along with a can of corned beef, on
> those occasions I make "cheater's hash". In the time it takes to
> open 2 cans, mix and heat the contents, I can make an acceptable
> corned beef hash; beats having to get out and go to the diner for
> a corned beef hash breakfast. Canned whole potatoes work well
> when preparing green beans and I decide a few potatoes would make
> them better. Or they can be added to a Musgovian soup or stew to
> round it out.
>
> A bit of quality is sacrificed for convenience in making
> something I'd otherwise just wish I had for breakfast.
>
> ==
>
> That certainly works for you


THWAP!

"Gary" wrote in message ...

Ophelia wrote:
>
> "l not -l" wrote in message ...
>
> I agree on the convenience; but, not on the timing. Most days I
> begin preparing breakfast at 7am.
>
> I don't eat potatoes often and, most days I'm cooking for one;
> therefore, I don't keep fresh potatoes on-hand. When I decide I
> want hash browns, it's great to grab a bag of frozen (or carton
> of dehydrated) and toss a cup of shreds in a hot cast iron
> skillet. No picking through a bag of potatoes that may be
> several weeks old, looking for a potato in good enough shape to
> eat. No peeling and shredding. Just a serving of crispy hash
> browns in the same amount of time it takes to think about how to
> make from scratch.
>
> I also keep a few cans of diced and whole potatoes on hand. The
> canned diced potatoes I use, along with a can of corned beef, on
> those occasions I make "cheater's hash". In the time it takes to
> open 2 cans, mix and heat the contents, I can make an acceptable
> corned beef hash; beats having to get out and go to the diner for
> a corned beef hash breakfast. Canned whole potatoes work well
> when preparing green beans and I decide a few potatoes would make
> them better. Or they can be added to a Musgovian soup or stew to
> round it out.
>
> A bit of quality is sacrificed for convenience in making
> something I'd otherwise just wish I had for breakfast.
>
> ==
>
> That certainly works for you


THWAP!

==

Oi! Why?


--
http://www.helpforheroes.org.uk

l not -l wrote:

>
> On 27-Dec-2017, wrote:
>
> > On 12/26/2017 11:47 AM, Gary wrote:
> > > Ophelia wrote:
> > > >
> > >> "cshenk" wrote:
> > >
> > >> Ophelia wrote:
> > >>> I am not sure why anyone would buy frozen died potatoes
> > >>> unless they
> > >>> are in a tremendous hurry, for work etc?
> > > >
> > >> Mostly that. Bleery morning eyes, easy to just pull a
> > >> handful out and
> > >> cook.
> > > >
> > >> ==
> > > >
> > >> Fair enough)
> > >
> > > LOL! I can't imagine someone tired and "bleery eyes"
> > > standing at
> > > the stove and cooking hashbrowns or anything else so early in
> > > the
> > > morning. odd
> > >
> > <G> I can't even think about eating until around 10:00, much
> > less
> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> > the morning.
> >
> > It seems to me frozen potatoes (in any form) are purely a
> > convenience
> > thing. No need to dice, slice or shred, that prep is already
> > done.
> I agree on the convenience; but, not on the timing. Most days I
> begin preparing breakfast at 7am.
>
> I don't eat potatoes often and, most days I'm cooking for one;
> therefore, I don't keep fresh potatoes on-hand. When I decide I
> want hash browns, it's great to grab a bag of frozen (or carton
> of dehydrated) and toss a cup of shreds in a hot cast iron
> skillet. No picking through a bag of potatoes that may be
> several weeks old, looking for a potato in good enough shape to
> eat. No peeling and shredding. Just a serving of crispy hash
> browns in the same amount of time it takes to think about how to
> make from scratch.
>
> I also keep a few cans of diced and whole potatoes on hand. The
> canned diced potatoes I use, along with a can of corned beef, on
> those occasions I make "cheater's hash". In the time it takes to
> open 2 cans, mix and heat the contents, I can make an acceptable
> corned beef hash; beats having to get out and go to the diner for
> a corned beef hash breakfast. Canned whole potatoes work well
> when preparing green beans and I decide a few potatoes would make
> them better. Or they can be added to a Musgovian soup or stew to
> round it out.
>
> A bit of quality is sacrificed for convenience in making
> something I'd otherwise just wish I had for breakfast.

Actually there are a small number of dishes I make where the canned
seem optimal. Generally in fast simple cassaroles. One is a greenbean
cassarole wih the traditional Cream of Mushroom soup. Something
marries up well there.

On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:

>l not -l wrote:
>
>>
>> On 27-Dec-2017, wrote:
>>
>> > On 12/26/2017 11:47 AM, Gary wrote:
>> > > Ophelia wrote:
>> > > >
>> > >> "cshenk" wrote:
>> > >
>> > >> Ophelia wrote:
>> > >>> I am not sure why anyone would buy frozen died potatoes
>> > >>> unless they
>> > >>> are in a tremendous hurry, for work etc?
>> > > >
>> > >> Mostly that. Bleery morning eyes, easy to just pull a
>> > >> handful out and
>> > >> cook.
>> > > >
>> > >> ==
>> > > >
>> > >> Fair enough)
>> > >
>> > > LOL! I can't imagine someone tired and "bleery eyes"
>> > > standing at
>> > > the stove and cooking hashbrowns or anything else so early in
>> > > the
>> > > morning. odd
>> > >
>> > <G> I can't even think about eating until around 10:00, much
>> > less
>> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
>> > the morning.
>> >
>> > It seems to me frozen potatoes (in any form) are purely a
>> > convenience
>> > thing. No need to dice, slice or shred, that prep is already
>> > done.
>> I agree on the convenience; but, not on the timing. Most days I
>> begin preparing breakfast at 7am.
>>
>> I don't eat potatoes often and, most days I'm cooking for one;
>> therefore, I don't keep fresh potatoes on-hand. When I decide I
>> want hash browns, it's great to grab a bag of frozen (or carton
>> of dehydrated) and toss a cup of shreds in a hot cast iron
>> skillet. No picking through a bag of potatoes that may be
>> several weeks old, looking for a potato in good enough shape to
>> eat. No peeling and shredding. Just a serving of crispy hash
>> browns in the same amount of time it takes to think about how to
>> make from scratch.
>>
>> I also keep a few cans of diced and whole potatoes on hand. The
>> canned diced potatoes I use, along with a can of corned beef, on
>> those occasions I make "cheater's hash". In the time it takes to
>> open 2 cans, mix and heat the contents, I can make an acceptable
>> corned beef hash; beats having to get out and go to the diner for
>> a corned beef hash breakfast. Canned whole potatoes work well
>> when preparing green beans and I decide a few potatoes would make
>> them better. Or they can be added to a Musgovian soup or stew to
>> round it out.
>>
>> A bit of quality is sacrificed for convenience in making
>> something I'd otherwise just wish I had for breakfast.
>
>Actually there are a small number of dishes I make where the canned
>seem optimal.

Reminds you of those long ago days when you were paying your rent by
swallowing young swabbie's ejaculate.

wrote:

> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>
> > l not -l wrote:
> >
> >>
> >> On 27-Dec-2017, wrote:
> >>
> >> > On 12/26/2017 11:47 AM, Gary wrote:
> >> > > Ophelia wrote:
> >> > > >
> >> > >> "cshenk" wrote:
> >> > >
> >> > >> Ophelia wrote:
> >> > >>> I am not sure why anyone would buy frozen died potatoes
> >> > >>> unless they
> >> > >>> are in a tremendous hurry, for work etc?
> >> > > >
> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
> >> > >> handful out and
> >> > >> cook.
> >> > > >
> >> > >> ==
> >> > > >
> >> > >> Fair enough)
> >> > >
> >> > > LOL! I can't imagine someone tired and "bleery eyes"
> >> > > standing at
> >> > > the stove and cooking hashbrowns or anything else so early in
> >> > > the
> >> > > morning. odd
> >> > >
> >> > <G> I can't even think about eating until around 10:00, much
> >> > less
> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> >> > the morning.
> >> >
> >> > It seems to me frozen potatoes (in any form) are purely a
> >> > convenience
> >> > thing. No need to dice, slice or shred, that prep is already
> >> > done.
> >> I agree on the convenience; but, not on the timing. Most days I
> >> begin preparing breakfast at 7am.
> >>
> >> I don't eat potatoes often and, most days I'm cooking for one;
> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
> >> want hash browns, it's great to grab a bag of frozen (or carton
> >> of dehydrated) and toss a cup of shreds in a hot cast iron
> >> skillet. No picking through a bag of potatoes that may be
> >> several weeks old, looking for a potato in good enough shape to
> >> eat. No peeling and shredding. Just a serving of crispy hash
> >> browns in the same amount of time it takes to think about how to
> >> make from scratch.
> >>
> >> I also keep a few cans of diced and whole potatoes on hand. The
> >> canned diced potatoes I use, along with a can of corned beef, on
> >> those occasions I make "cheater's hash". In the time it takes to
> >> open 2 cans, mix and heat the contents, I can make an acceptable
> >> corned beef hash; beats having to get out and go to the diner for
> >> a corned beef hash breakfast. Canned whole potatoes work well
> >> when preparing green beans and I decide a few potatoes would make
> >> them better. Or they can be added to a Musgovian soup or stew to
> >> round it out.
> >>
> >> A bit of quality is sacrificed for convenience in making
> >> something I'd otherwise just wish I had for breakfast.
> >
> > Actually there are a small number of dishes I make where the canned
> > seem optimal.
>
> Reminds you of those long ago days when you were paying your rent by
> swallowing young swabbie's ejaculate.

Finally Even I have had enough. I will see you only if another quotes
you.

On 2017-12-27 5:28 PM, cshenk wrote:
> wrote:
>
>> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>>
>>> l not -l wrote:
>>>
>>>>
>>>> On 27-Dec-2017, wrote:
>>>>
>>>>> On 12/26/2017 11:47 AM, Gary wrote:
>>>>>> Ophelia wrote:
>>>>>>>
>>>>>>> "cshenk" wrote:
>>>>>>
>>>>>>> Ophelia wrote:
>>>>>>>> I am not sure why anyone would buy frozen died potatoes
>>>>>>>> unless they
>>>>>>>> are in a tremendous hurry, for work etc?
>>>>>>>
>>>>>>> Mostly that. Bleery morning eyes, easy to just pull a
>>>>>>> handful out and
>>>>>>> cook.
>>>>>>>
>>>>>>> ==
>>>>>>>
>>>>>>> Fair enough)
>>>>>>
>>>>>> LOL! I can't imagine someone tired and "bleery eyes"
>>>>>> standing at
>>>>>> the stove and cooking hashbrowns or anything else so early in
>>>>>> the
>>>>>> morning. odd
>>>>>>
>>>>> <G> I can't even think about eating until around 10:00, much
>>>>> less
>>>>> think about cooking hash browns (fresh or frozen) at 6 or 7 in
>>>>> the morning.
>>>>>
>>>>> It seems to me frozen potatoes (in any form) are purely a
>>>>> convenience
>>>>> thing. No need to dice, slice or shred, that prep is already
>>>>> done.
>>>> I agree on the convenience; but, not on the timing. Most days I
>>>> begin preparing breakfast at 7am.
>>>>
>>>> I don't eat potatoes often and, most days I'm cooking for one;
>>>> therefore, I don't keep fresh potatoes on-hand. When I decide I
>>>> want hash browns, it's great to grab a bag of frozen (or carton
>>>> of dehydrated) and toss a cup of shreds in a hot cast iron
>>>> skillet. No picking through a bag of potatoes that may be
>>>> several weeks old, looking for a potato in good enough shape to
>>>> eat. No peeling and shredding. Just a serving of crispy hash
>>>> browns in the same amount of time it takes to think about how to
>>>> make from scratch.
>>>>
>>>> I also keep a few cans of diced and whole potatoes on hand. The
>>>> canned diced potatoes I use, along with a can of corned beef, on
>>>> those occasions I make "cheater's hash". In the time it takes to
>>>> open 2 cans, mix and heat the contents, I can make an acceptable
>>>> corned beef hash; beats having to get out and go to the diner for
>>>> a corned beef hash breakfast. Canned whole potatoes work well
>>>> when preparing green beans and I decide a few potatoes would make
>>>> them better. Or they can be added to a Musgovian soup or stew to
>>>> round it out.
>>>>
>>>> A bit of quality is sacrificed for convenience in making
>>>> something I'd otherwise just wish I had for breakfast.
>>>
>>> Actually there are a small number of dishes I make where the canned
>>> seem optimal.
>>
>> Reminds you of those long ago days when you were paying your rent by
>> swallowing young swabbie's ejaculate.
>
> Finally Even I have had enough. I will see you only if another quotes
> you.
>
I can never fathom why everyone on this group doesn't plonk him.

On Wed, 27 Dec 2017 19:01:40 -0700, graham > wrote:

>On 2017-12-27 5:28 PM, cshenk wrote:
>> wrote:
>>
>>> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>>>
>>>> l not -l wrote:
>>>>
>>>>>
>>>>> On 27-Dec-2017, wrote:
>>>>>
>>>>>> On 12/26/2017 11:47 AM, Gary wrote:
>>>>>>> Ophelia wrote:
>>>>>>>>
>>>>>>>> "cshenk" wrote:
>>>>>>>
>>>>>>>> Ophelia wrote:
>>>>>>>>> I am not sure why anyone would buy frozen died potatoes
>>>>>>>>> unless they
>>>>>>>>> are in a tremendous hurry, for work etc?
>>>>>>>>
>>>>>>>> Mostly that. Bleery morning eyes, easy to just pull a
>>>>>>>> handful out and
>>>>>>>> cook.
>>>>>>>>
>>>>>>>> ==
>>>>>>>>
>>>>>>>> Fair enough)
>>>>>>>
>>>>>>> LOL! I can't imagine someone tired and "bleery eyes"
>>>>>>> standing at
>>>>>>> the stove and cooking hashbrowns or anything else so early in
>>>>>>> the
>>>>>>> morning. odd
>>>>>>>
>>>>>> <G> I can't even think about eating until around 10:00, much
>>>>>> less
>>>>>> think about cooking hash browns (fresh or frozen) at 6 or 7 in
>>>>>> the morning.
>>>>>>
>>>>>> It seems to me frozen potatoes (in any form) are purely a
>>>>>> convenience
>>>>>> thing. No need to dice, slice or shred, that prep is already
>>>>>> done.
>>>>> I agree on the convenience; but, not on the timing. Most days I
>>>>> begin preparing breakfast at 7am.
>>>>>
>>>>> I don't eat potatoes often and, most days I'm cooking for one;
>>>>> therefore, I don't keep fresh potatoes on-hand. When I decide I
>>>>> want hash browns, it's great to grab a bag of frozen (or carton
>>>>> of dehydrated) and toss a cup of shreds in a hot cast iron
>>>>> skillet. No picking through a bag of potatoes that may be
>>>>> several weeks old, looking for a potato in good enough shape to
>>>>> eat. No peeling and shredding. Just a serving of crispy hash
>>>>> browns in the same amount of time it takes to think about how to
>>>>> make from scratch.
>>>>>
>>>>> I also keep a few cans of diced and whole potatoes on hand. The
>>>>> canned diced potatoes I use, along with a can of corned beef, on
>>>>> those occasions I make "cheater's hash". In the time it takes to
>>>>> open 2 cans, mix and heat the contents, I can make an acceptable
>>>>> corned beef hash; beats having to get out and go to the diner for
>>>>> a corned beef hash breakfast. Canned whole potatoes work well
>>>>> when preparing green beans and I decide a few potatoes would make
>>>>> them better. Or they can be added to a Musgovian soup or stew to
>>>>> round it out.
>>>>>
>>>>> A bit of quality is sacrificed for convenience in making
>>>>> something I'd otherwise just wish I had for breakfast.
>>>>
>>>> Actually there are a small number of dishes I make where the canned
>>>> seem optimal.
>>>
>>> Reminds you of those long ago days when you were paying your rent by
>>> swallowing young swabbie's ejaculate.
>>
>> Finally Even I have had enough. I will see you only if another quotes
>> you.
>>
>I can never fathom why everyone on this group doesn't plonk him.

Peeps should plonk you, you contribute absolutely nothing of value to
this group. only Cshenk contributes less... just her MOUTH!

On Wed, 27 Dec 2017 19:01:40 -0700, graham > wrote:

>On 2017-12-27 5:28 PM, cshenk wrote:
>> wrote:
>>
>>> Reminds you of those long ago days when you were paying your rent by
>>> swallowing young swabbie's ejaculate.
>>
>> Finally Even I have had enough. I will see you only if another quotes
>> you.
>>
>I can never fathom why everyone on this group doesn't plonk him.

I think he reminds some women in this group of their fathers and
uncles. They read him for old time's sake.

graham wrote:

> On 2017-12-27 5:28 PM, cshenk wrote:
> > wrote:
> >
> >>On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" >
> wrote:

Sheldon snipped off the post

> > Finally Even I have had enough. I will see you only if another
> > quotes you.
> >
> I can never fathom why everyone on this group doesn't plonk him.

He has reasonable posts a lot of the time. Those, someone will quote
and I'll reply to. I'm also tired of the fools who associate me with
him and claim I support him when I do not and am the most likely one
here to bother to even tell him to shut the eff up, and have been doing
it for years.

Carol

Sheldon wrote:

> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>
> >l not -l wrote:
> >
> >>
> >> On 27-Dec-2017, wrote:
> >>
> >> > On 12/26/2017 11:47 AM, Gary wrote:
> >> > > Ophelia wrote:
> >> > > >
> >> > >> "cshenk" wrote:
> >> > >
> >> > >> Ophelia wrote:
> >> > >>> I am not sure why anyone would buy frozen died potatoes
> >> > >>> unless they
> >> > >>> are in a tremendous hurry, for work etc?
> >> > > >
> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
> >> > >> handful out and
> >> > >> cook.
> >> > > >
> >> > >> ==
> >> > > >
> >> > >> Fair enough)
> >> > >
> >> > > LOL! I can't imagine someone tired and "bleery eyes"
> >> > > standing at
> >> > > the stove and cooking hashbrowns or anything else so early in
> >> > > the
> >> > > morning. odd
> >> > >
> >> > <G> I can't even think about eating until around 10:00, much
> >> > less
> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> >> > the morning.
> >> >
> >> > It seems to me frozen potatoes (in any form) are purely a
> >> > convenience
> >> > thing. No need to dice, slice or shred, that prep is already
> >> > done.
> >> I agree on the convenience; but, not on the timing. Most days I
> >> begin preparing breakfast at 7am.
> >>
> >> I don't eat potatoes often and, most days I'm cooking for one;
> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
> >> want hash browns, it's great to grab a bag of frozen (or carton
> >> of dehydrated) and toss a cup of shreds in a hot cast iron
> >> skillet. No picking through a bag of potatoes that may be
> >> several weeks old, looking for a potato in good enough shape to
> >> eat. No peeling and shredding. Just a serving of crispy hash
> >> browns in the same amount of time it takes to think about how to
> >> make from scratch.
> >>
> >> I also keep a few cans of diced and whole potatoes on hand. The
> >> canned diced potatoes I use, along with a can of corned beef, on
> >> those occasions I make "cheater's hash". In the time it takes to
> >> open 2 cans, mix and heat the contents, I can make an acceptable
> >> corned beef hash; beats having to get out and go to the diner for
> >> a corned beef hash breakfast. Canned whole potatoes work well
> >> when preparing green beans and I decide a few potatoes would make
> >> them better. Or they can be added to a Musgovian soup or stew to
> >> round it out.
> >>
> >> A bit of quality is sacrificed for convenience in making
> >> something I'd otherwise just wish I had for breakfast.
> >
> >Actually there are a small number of dishes I make where the canned
> >seem optimal.
>
> Reminds you of those long ago days when you were paying your rent by
> swallowing young swabbie's ejaculate.


A FELLATRICE...!!!


--
Best
Greg

On Wed, 27 Dec 2017 16:34:01 -0800 (PST), Steve Wartz
> wrote:

>Sheldon wrote:
>
>> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
>>
>> >l not -l wrote:
>> >
>> >>
>> >> On 27-Dec-2017, wrote:
>> >>
>> >> > On 12/26/2017 11:47 AM, Gary wrote:
>> >> > > Ophelia wrote:
>> >> > > >
>> >> > >> "cshenk" wrote:
>> >> > >
>> >> > >> Ophelia wrote:
>> >> > >>> I am not sure why anyone would buy frozen died potatoes
>> >> > >>> unless they
>> >> > >>> are in a tremendous hurry, for work etc?
>> >> > > >
>> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
>> >> > >> handful out and
>> >> > >> cook.
>> >> > > >
>> >> > >> ==
>> >> > > >
>> >> > >> Fair enough)
>> >> > >
>> >> > > LOL! I can't imagine someone tired and "bleery eyes"
>> >> > > standing at
>> >> > > the stove and cooking hashbrowns or anything else so early in
>> >> > > the
>> >> > > morning. odd
>> >> > >
>> >> > <G> I can't even think about eating until around 10:00, much
>> >> > less
>> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
>> >> > the morning.
>> >> >
>> >> > It seems to me frozen potatoes (in any form) are purely a
>> >> > convenience
>> >> > thing. No need to dice, slice or shred, that prep is already
>> >> > done.
>> >> I agree on the convenience; but, not on the timing. Most days I
>> >> begin preparing breakfast at 7am.
>> >>
>> >> I don't eat potatoes often and, most days I'm cooking for one;
>> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
>> >> want hash browns, it's great to grab a bag of frozen (or carton
>> >> of dehydrated) and toss a cup of shreds in a hot cast iron
>> >> skillet. No picking through a bag of potatoes that may be
>> >> several weeks old, looking for a potato in good enough shape to
>> >> eat. No peeling and shredding. Just a serving of crispy hash
>> >> browns in the same amount of time it takes to think about how to
>> >> make from scratch.
>> >>
>> >> I also keep a few cans of diced and whole potatoes on hand. The
>> >> canned diced potatoes I use, along with a can of corned beef, on
>> >> those occasions I make "cheater's hash". In the time it takes to
>> >> open 2 cans, mix and heat the contents, I can make an acceptable
>> >> corned beef hash; beats having to get out and go to the diner for
>> >> a corned beef hash breakfast. Canned whole potatoes work well
>> >> when preparing green beans and I decide a few potatoes would make
>> >> them better. Or they can be added to a Musgovian soup or stew to
>> >> round it out.
>> >>
>> >> A bit of quality is sacrificed for convenience in making
>> >> something I'd otherwise just wish I had for breakfast.
>> >
>> >Actually there are a small number of dishes I make where the canned
>> >seem optimal.
>>
>> Reminds you of those long ago days when you were paying your rent by
>> swallowing young swabbie's ejaculate.
>
>
>A FELLATRICE...!!!

In other words in her young days Cshenk was a $5 cocksucker... now the
old used up crone is lucky to get 50¢ !!!

Sheldon wrote:

> On Wed, 27 Dec 2017 16:34:01 -0800 (PST), Steve Wartz
> > wrote:
>
> >Sheldon wrote:
> >
> >> On Wed, 27 Dec 2017 17:37:58 -0600, "cshenk" > wrote:
> >>
> >> >l not -l wrote:
> >> >
> >> >>
> >> >> On 27-Dec-2017, wrote:
> >> >>
> >> >> > On 12/26/2017 11:47 AM, Gary wrote:
> >> >> > > Ophelia wrote:
> >> >> > > >
> >> >> > >> "cshenk" wrote:
> >> >> > >
> >> >> > >> Ophelia wrote:
> >> >> > >>> I am not sure why anyone would buy frozen died potatoes
> >> >> > >>> unless they
> >> >> > >>> are in a tremendous hurry, for work etc?
> >> >> > > >
> >> >> > >> Mostly that. Bleery morning eyes, easy to just pull a
> >> >> > >> handful out and
> >> >> > >> cook.
> >> >> > > >
> >> >> > >> ==
> >> >> > > >
> >> >> > >> Fair enough)
> >> >> > >
> >> >> > > LOL! I can't imagine someone tired and "bleery eyes"
> >> >> > > standing at
> >> >> > > the stove and cooking hashbrowns or anything else so early in
> >> >> > > the
> >> >> > > morning. odd
> >> >> > >
> >> >> > <G> I can't even think about eating until around 10:00, much
> >> >> > less
> >> >> > think about cooking hash browns (fresh or frozen) at 6 or 7 in
> >> >> > the morning.
> >> >> >
> >> >> > It seems to me frozen potatoes (in any form) are purely a
> >> >> > convenience
> >> >> > thing. No need to dice, slice or shred, that prep is already
> >> >> > done.
> >> >> I agree on the convenience; but, not on the timing. Most days I
> >> >> begin preparing breakfast at 7am.
> >> >>
> >> >> I don't eat potatoes often and, most days I'm cooking for one;
> >> >> therefore, I don't keep fresh potatoes on-hand. When I decide I
> >> >> want hash browns, it's great to grab a bag of frozen (or carton
> >> >> of dehydrated) and toss a cup of shreds in a hot cast iron
> >> >> skillet. No picking through a bag of potatoes that may be
> >> >> several weeks old, looking for a potato in good enough shape to
> >> >> eat. No peeling and shredding. Just a serving of crispy hash
> >> >> browns in the same amount of time it takes to think about how to
> >> >> make from scratch.
> >> >>
> >> >> I also keep a few cans of diced and whole potatoes on hand. The
> >> >> canned diced potatoes I use, along with a can of corned beef, on
> >> >> those occasions I make "cheater's hash". In the time it takes to
> >> >> open 2 cans, mix and heat the contents, I can make an acceptable
> >> >> corned beef hash; beats having to get out and go to the diner for
> >> >> a corned beef hash breakfast. Canned whole potatoes work well
> >> >> when preparing green beans and I decide a few potatoes would make
> >> >> them better. Or they can be added to a Musgovian soup or stew to
> >> >> round it out.
> >> >>
> >> >> A bit of quality is sacrificed for convenience in making
> >> >> something I'd otherwise just wish I had for breakfast.
> >> >
> >> >Actually there are a small number of dishes I make where the canned
> >> >seem optimal.
> >>
> >> Reminds you of those long ago days when you were paying your rent by
> >> swallowing young swabbie's ejaculate.
> >
> >
> >A FELLATRICE...!!!
>
> In other words in her young days Cshenk was a $5 cocksucker... now the
> old used up crone is lucky to get 50¢ !!!


She's a daffy old bat...kinda reminds me of Margaret Dumont of Marx Brothers fame:

https://en.wikipedia.org/wiki/Margaret_Dumont

[...]

"An exchange from Duck Soup:

Groucho: I suppose you'll think me a sentimental old fluff, but would you mind giving me a lock of your hair?
Dumont (smitten): A lock of my hair? Why, I had no idea you ...
Groucho: I'm letting you off easy. I was gonna ask for the whole wig.

Dumont also endured dialogue about her characters's (and thus her own) stoutish build, as with these lines, also from Duck Soup:

Dumont: I've sponsored your appointment because I feel you are the most able statesman in all Freedonia.
Groucho: Well, that covers a lot of ground. Say, you cover a lot of ground yourself. You'd better beat it; I hear they're going to tear you down and put up an office building where you're standing.
and:

Groucho: Why don't you marry me?
Dumont: Why, marry you?
Groucho: You take me, and I'll take a vacation. I'll need a vacation if we're going to get married. Married! I can see you right now in the kitchen, bending over a hot stove. But I can't see the stove.

Or her age (in their last film pairing, The Big Store):

Dumont (kittenish): You make me think of my youth.
Groucho: Really? He must be a big boy by now..."

[...]

has brought this to us :
> Reminds you of those long ago days when you were paying your rent by
> swallowing young swabbie's ejaculate.
>
https://imgur.com/a/ZsMOM7d