Thursday, November 13, 2014

What's Cooking at One Nevada: Holiday Menu

Here are a few great recipes just in time for the holidays.  Try these tempting new creations on your Holiday menu from our One Nevada Employee Cookbook! 

8 slices bread with crust removed
15 slices cooked bacon
¾ lb. ham
3 c. cheddar cheese
3 c. milk
6 eggs
½ tsp. salt
½ tsp. pepper
½ tsp. dry mustard
¼ c. chopped onion
¼ c. chopped green pepper
1 ½ tsp. Worcestershire sauce
Dash of Tabasco
½ c. melted margarine or butter
2 c. crushed corn flakes

Line a casserole dish with 4 slices of bread. Layer with the bacon, ham, cheese, onion and peppers. Cover with 4 slices of bread. Pour the mixture of eggs, milk and the other ingredients over the top. Set overnight in the refrigerator. In the morning, cover with the crushed corn flakes and pour the melted butter over the top. Cover with foil and bake at 325 degrees for 1 hour 10 minutes. 

Our employee contributor for this recipe likes to serve this with warmed maple syrup.


1 lg pkg black cherry Jello
1 (8oz) pkg cream cheese, cubed in ½ inch squares
1 can sweet Bing cherries, pitted
½ c. cocktail sherry
1 c. chopped walnuts

Drain cherries and reserve juice, put cherries in refrigerator.  Boil cherry juice and enough water to equal 1 cup.  Dissolve Jello in cherry juice and water.  Add sherry to liquid Jello and place in refrigerator until soft set.  Add cream cheese, cherries and walnuts.  Gently mix and replace in refrigerator until firm.


1 pkg yellow cake mix
2 eggs
¼ c. melted butter
1 ½ c. eggnog
¼ tsp. nutmeg
2 T. rum
1 can buttercream frosting
1 tsp. vanilla
2 tsp. rum extract

Generously grease a 10-inch bundt pan with soft butter.  Preheat oven to 350°.  Combine cake mix, nutmeg, eggs and eggnog.  Melt butter and add to mixture along with the rum until blended.  Beat batter until smooth and creamy.  Bake at 350° for 45-55 minutes.  Remove from pan and cool slightly.  Prepare frosting with vanilla and rum extract.  Frost while cake is still warm.


2 c. flour
1 ½ tsp. sugar
1 tsp. salt
1/3 c. shortening
1 ½ tsp white vinegar
1 whole egg
¼ c. water

Mix flour, sugar and salt. Cut in shortening. Mix vinegar, egg and water. Add to flour mixture. Add additional flour if needed until right consistency to roll. Do not knead.  Roll out on floured board to size of pan.

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