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Recipes to share with family members

Recipes to share with family members

With the summer holidays fast approaching you may be having family or friends staying with you or just visiting. Well here is a breakfast casserole we know you, your family and guests’ family will enjoy.

Cheesy potato breakfast bake

1 pint cherry tomatoes, cut in half

1 teaspoon garlic powder or l clove fresh garlic diced

5 sprigs of thyme

1 tablespoon olive oil

1 tablespoon butter

9 large eggs

2 tablespoons dijon mustard

1 cup milk

2 cups grated cheddar cheese or a combination cheddar and jack cheese

6 cups shredded frozen potatoes (thawed)

Salt and pepper to taste

Preheat oven to 450 degrees. Line a baking sheet with foil.

In a large bowl, toss together the tomatoes, garlic, thyme, olive oil, salt and pepper. Spread evenly onto the baking sheet.

Bake for 10 to 12 minutes or until tomatoes are slightly charred. Set aside to cool slightly.

Reduce heat in oven to 350 degrees.

Grease a 9×13 casserole dish.

In a large bowl, add the eggs, milk and mustard. Whisk until blended. Fold in the cheese of choice, shredded potatoes and roasted tomatoes. Season with salt and pepper if you wish — it should have enough salt with the cheese.

Pour mixture into the casserole dish. Place in oven for 35 to 40 minutes. Let rest for 5 minutes before serving.

Hint: I have made this casserole with and without meat. I used ground sausage for a heartier breakfast casserole. Just brown your sausage drain and cool and add it to your mixture when you are ready to assemble. I have also taken a shortcut with the tomato part of this recipe. I cut the tomatoes put them on a sheet pan and drizzled them with hoagie dressing. You can find hoagie dressing in the deli area of your grocery store. I have also made the tomatoes the day before and the sausage to get ahead. It makes it that much easier when you get ready to assemble everything. This recipe is gluten-free again, check your potatoes and if you are using sausage make sure their are no gluten fillers. Serving this with a fruit salad makes a very hardy breakfast that you will enjoy.

This next recipe is near and dear to our hearts. We all likely have recipes that we have received over the years from family. This recipe is from my, Pam, sweet aunt who is no longer with us. When you go through recipes that have been handed down to you from relatives that are in their hand writing, it takes you back to some great memories. As I was reading this recipe I laughed and teared up at the same time. I hope you will enjoy this simple appetizer that was handed down to me by someone very special.

Crab dip

1 8 ounce package cream cheese

1 tablespoon milk

1 6 ounce can lump crab meat

2 tablespoons chopped onion

1/2 teaspoon horseradish

1/4 teaspoon salt

Mix all the ingredients together and spoon into a greased quart pan or pie plate. Sprinkle with 1/3 cup toasted slivered almonds. Bake at 375 for 15 minutes or until golden.

Hint: This is a gluten-free recipe, enjoy.

A quick nutritious and delicious recipe for pan-seared cod.

Pan-seared cod in white wine tomato basil sauce

4 servings

White Wine Tomato Basil Sauce:

2 tablespoons olive oil

1/2 teaspoon crushed red pepper

2 large cloves garlic finely minced

1 pint cherry tomatoes, sliced in half

1/4 cup of white wine (may substitute chicken or vegetable broth)

1/2 cup fresh basil, finely chopped

2 tablespoons fresh lemon juice

Zest of 1 fresh lemon

1/2 teaspoon salt

1/4 teaspoon pepper

Heat oil in a large saute pan over medium heat. Add the crushed red pepper flakes and garlic and saute 1 minute. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, but still hold their shape, about 9 minutes. Add white wine, stir, and allow mixture to come to a gentle simmer. Stir in basil, lemon juice, lemon zest, salt and pepper and cook 2 minutes.

Transfer the sauce into a bowl and set aside until needed.

For the Cod

2 tablespoons olive oil

1 1/2 pounds fresh cod, cut into 4 thick fillets (or four 6 ounce fillets)

Salt and pepper to taste

Heat oil in a large saute pan over medium heat. Season both sides of cod with salt and pepper. Place cod in oil and cook about 5 minutes on each side, carefully flipping until golden brown and cooked through.

Pour the white wine sauce over the cod and serve. Great served along with a side of a fresh green tossed salad.

— The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Williamsport Sun-Gazette’s weekly section, The Taste.