Sarah Pointer gave me this wonderful Emeril recipe. I started making this for our Christmas morning meal the first year Mark and I were married. I have also made it for house guests and friends. It is always a hit!
Ingredients:
1 tsp butter
8 oz sausage (crumbed) (I use 1/2 tube of spicy sausage and 1/2 of regular - more han 8 oz)
1 lb mushrooms (sliced)
pepper
3 oz cream cheese (I use a little more - never hurts, right?)
1/2 lb ricotta
1/2 cup flour
1 tsp baking powder
1 tsp salt
9 large eggs
1/2 lb monterey jack cheese
1/4 lb sharp cheddar
2 cups chopped green onion
Butter a 9x13 pan. In skillet brown sausage, mushrooms, and seasonings. Let that cool. Mix soft cheeses, stir in flour, baking powder, salt, and eggs. Stir in sausage, mushrooms, grated cheeses, and onion. Pour into pan, refrigerate for 12 hours. Bake at 350 degrees for about 45 minutes.
Jill
Green chile macaroni and cheese
1 week ago
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