Text 17742, 95 rader
Skriven 2007-07-07 00:22:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Big Lots & tastes 78
================================
 -=> On 07-06-07  17:28,  Michael Loo <=-
 -=> spoke to Dale Shipp about Big Lots & tastes 782 <=-

 DSh>   We'll be looking at BJs and Sam's club soon to see what
 DSh>   choices they have.   I need to figure out how much to
 DSh>   buy for the three or four days, but I don't know what
 DSh>   a normal serving portion is.  Any thoughts on how many
 DSh>   people a pound would serve?

 ML> I'd say to allow an ounce a person to taste - the number who
 ML> love it and will have two will be about the same as the people
 ML> who won't touch the stuff, so they'll cancel out.
 
 Who in this echo is not adventerous enough to at least give it a try?
 Anyone who has tasted it 3 times already is of course excused (or what
 was it Burton's Auntie said?).  I'll probably get 2 or 3 pounds.   Then
 if we need more after the gathering of folks on Friday morning, we can
 get some more.

 -=> Dave Sacerdote said to Dale Shipp <=-
 
 DSac> Me and Michael. [g]

 ML> I was about to say that. Seriously.

   Especially since you don't care all that much for eggs.

 ML> There are two ways to fix scrapple that I enjoy. One is the
 ML> regular way, described no doubt on the package label; the
 ML> other is sliced thin in chips and fried over very, very low
 ML> heat until they become, like, scrapple chicharrones.

   I'm not going to be the one doing the fixing.  Dave is.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Breakfast Pizza
 Categories: Breakfast, Egg, Sausage, Potato, Ht2c
      Yield: 6 servings
 
      1 lb Bulk pork sausage
      1 pk Refrigerated crescent rolls
           - (8-roll package)
      1 c  Frozen loose-pack hash brown
           - potatoes, thawed
      1 c  Sharp Cheddar cheese
           - shredded
      5    Eggs
    1/4 c  Milk
      2 tb Grated Parmesan cheese
    1/2 ts Salt
    1/8 ts Pepper
 
  In a skillet, cook the sausage till brown; drain off fat.
  
  Seperate crescent roll dough into 8 triangles.  Place on ungreased
  12-in. pizza pan, with points toward the center.  Press over bottom
  and up sides to form a crust; seal perforations.
  
  Spoon cooked sausage over crust.  Sprinkle with thawed hash brown
  potatoes. Top with shredded cheddar cheese.
  
  In a bowl, beat together eggs, milk, salt, and pepper.  Pour into
  crust.
  
  Sprinkle Parmesan cheese over all.  Bake in a 375F oven for 25 to 30
  minutes.
  
   The cook who invented this recipe says, "I've startled a few guests
  when I've told them we're having Pizza for breakfast.  But they're
  delighted when I bring our this version.  It's an easy way to serve
  eggs, sausage, hash brown potatoes, and rolls all at once.  And my
  children like it too, even though they usually won't touch eggs for
  breakfast."
  
  Source: Better Homes and Gardens _His_Turn_to_Cook_
  :       (c) 1983 by Meredith Corporation, Des Moines, Iowa
  :       ISBN: 0-696-00875-0
  
  For a tasty variation, use Potatoes O'Brien instead of plain hash
  browns or add diced green bell peppers, red bell peppers, and onions.
  As with any Pizza, you're free to use your imagination.
  
  Entered by Jim Speerbrecher, 10/93
  ... from a file of Carl Berger
 
MMMMM


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