Breakfast Burritos

This recipe was given to me by my daughter, Becky Liles. She says this is great to have made up and frozen and is a quick breakfast for your school children on a busy morning.

50 soft flour tortillas (if you can find the kind that say "homestyle" they are soft enough that you don't have to butter the tortillas, saving you a step)
One dozen large eggs
One bunch of green onion tops, chopped ( I use my kitchen scissosrs to cut them up)
1 pound of light sausage
6 pieces of thick bacon
2 pounds of shredded hash browns
Butter
Reynolds Wrap foil sheets (come 50 to a box...can be found with the foil and plastic wrap)
Shredded cheese (optional)

1. In a large skillet brown the sausage. When it is finished, pour it out on a paper towel lined plate and let it sit. After the sausage has drained, pat the top of the sausage with another paper towel to help absorb some more of the fat.

2. While the sausage is browning, cook your bacon in the microwave until crispy. Break into small pieces. Pour the drained sausage and the crumbled bacon into a LARGE bowl.

3. Put a couple of tablespoons of butter or canola oil in a skillet and pour the frozen shredded hashbrowns in the pan along with your cut up green onion tps. Stir and cook them until the hashbrowns are tender and a little browned. Add the cooked hashbrown and green onion mixture to your bacon and sausage mixture and mix well.

4. Crack a dozen eggs and beat them. Cook them until soft (not too hard) in a skillet. Add the scrambled eggs to the hashbrown and meat mixture and mix well.

5. If you bought soft enough tortillas, you can skip this step. You know they are soft enough if you can roll them and they don't crack. If they crack when you roll them- put a stack of tortillas in the microwave and heat for about 30 seconds to a minute... to where they are soft. Then butter the tortilla on both sides. Fill it with a small amount of egg, potato amd meat mixture. Add a little chesse if you like. Then put the loaded tortilla in the middle of a foil sheet. Bring a small amount of the right and left side toward the middle (maybe an inch or so.) Then while holding the right and left sides in with your index fingers and middle fingers, roll the stuffed tortilla away from you with your thumbs. Hold the tortilla in a rolled position. Take the right side of the foil sheet and fold it in over the top of the rolled burrito. Fold the left side in over the rolled burrito. Roll the whole burrito up. Once you get all 50 burritos rolled in foil, put them in some large ziploc bags. Store in the freezer and use in about 6 months. To reheat, take the foil off of the burrito and place the burrito on a microwave safe plate. Microwave at 60% power for about 2 minutes. Serve with salsa. I also have family members that love them with queso on top, also.

Heavenly Pineapple Mold

3 oz. pkg. lemon jello in 1 c. boiling water
add 3/4 cup pineapple juice and 1 Tbsp. lemon juice. Chill til slightly thick. Fold in 1 1/4 cups drained crushed pineapple, 1 cup shredded Cracker-Barrell brand sharp cheddar and 1 cup heavy cream, whipped. Pour into 1 1/2 qt. mold. Chill til firm. Unmold.

Slow-Cooker Lasagna

For my daughter, Becky, who lives in Italy. She just recently got a slow-cooker that is wired to work with the Italian electrical system. She couldn't take a cooker from America because the electrical system there would blow it up. So they ordered one from England. It will really be helpful to her while she is in language school. I haven't tried this recipe myself, but it sounds really good.

1 lb. ground beef
1 jar (26oz.) spaghetti sauce
1 cup water
15 oz. ricotta cheese
7 oz. shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Note: For best results, do not cook on the HIGH heat setting.

Peggy's Salad

1 pkg. lemon jello
1 pkg. strawberry jello
1 cup boiling water
2 cups cold water---Let set.
1 cup miniature marshmallows
3 mashed bananas
1 can pineapple, drained
Topping:
juice from pineapple, 1/4 cup sugar, and 3 Tbsp. corn starch, boil. Set and cool. Whip 1 cup Dream Whip, stir into custard. Put on top of salad.

Orange-Pineapple Salad

1 small can crushed pineapple, drained
1 box orange jello
1 cup grated cheddar cheese
1 pkg. Dream Whip
Put pineapple in a pan with 1/2 sugar. Bring to a boil. Strain juice off of pineapple. Add enough boiling water to make 1 cup juice. Mix with jello. Add 1 cup cold water to jello. Put in pineapple. Let set until creamy. Add grated cheddar cheese and dream whip fixed according to directions. Mix all together and pour into mold.

This is another of my sister Rita's recipes. It is so good.