by Melissa Michalek ©2000
1 Focaccia Bread Loaf, cubed
1 tube JD Sausage, maple flavored, browned
1 cup Cheese, shredded
1 bunch Green Onions, diced (or white onion if you prefer)
1 cup Peppers (red, yellow, green), diced or cut to images
A few cherry tomatoes, sliced (optional)
Chopped Fresh Spiniach (optional)
Oregano, Salt, Pepper
12 Eggs, blended with 1/4 c milk
1. SPRAY THE 9x13 with cooking spray (Pam). Very important.
2. First layer the bottom with cubed bread. Then add remaining ingredients in colorful arrangement.
3. Pour egg mixture over top of everything. Put in fridge overnight or 6 hours (soaking bread).
4. Preheat oven 400* and bake for 30-50 minutes. Depends on thickness and oven.
5. Serve warm with maple syrup. Tastes like french toast and an omlette! mmmm
Monday, April 18, 2011
Poppy seed rolls are a tradition passed down from my Czech grandmother. They also are a tradition of our family’s Polish heritage. We often have them at our Easter and Christmas meals. Here is my quick and easy version!
Use premade dough in a tube (Pillsbury sheets) and cut dough into 1 inch wide strips. Cross them over each other in a mini cupcake pan. Fill each with a dab of butter, and a sprinkling of brown sugar and cinnamon. Add about a 1/2 Tbsp of premade (in a can) Poppy Seed mixture. Then fold over dough to seal each up.
Bake in the oven as directed on the dough package. (350* 12 min?) Watch so they don’t burn, just get golden. Remove to cool.
Best served with a sugar glaze. I mix powdered sugar, milk and vanilla to taste and texture preference.
See, very simple compared to the original recipe of dough rising, lots of poppy seed goop and skilled wrapping. This is something the kids can make, and I must say… it tasted just as good as grandma’s!