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.

Mom's Chicken Dressing

4 cups corn bread
4 cups biscuits
4 cups white bread
Tear bread into bite-size pieces
2 eggs
1/2 cup leaf sage (not ground sage)
1 large onion--chopped
6 cups boiling chicken broth
Bake approx. 1 hour at 300 degrees or 45 minutes at 325.
This is my mother's stuffing recipe that she made every year at Thanksgiving and Christmas. To me it is the best in the world. It does make a lot. She always made her own home made cornbread and biscuits ahead of time and froze them to have for the dressing.

Home Made Salad Dressing

Today I was taking a walk down "memory lane" by looking through a recipe box that belonged to my maternal grandmother, Delores Jackson Matthews. I found it very interesting and thought I would post a few of her recipes. A lot of the recipes are some that she has cut from a newspaper, and I finally found one dated 1935. That would give you an indication of the age of some of these recipes. My grandmother was a very sweet lady. She was a nurse and a pastor's wife. I never, ever heard my grandmother say an unkind word about anybody. Sure wish the same could be said about me. Hope you enjoy these recipes for the next few days.

Four egg yolks
One-third cup sugar
One-half teaspoon salt
One-fourth teaspoon paprika
One-fourth teaspoon dry mustard
One-fourth teaspoon celery salt
Three tablespoons flour
One-third cup vinegar
Two-thirds cup water
One tablespoon butter
Beat yolks. Add dry ingredients, blend well. Add rest of ingredients. Cook very slowly, stirring constantly, until dressing becomes thick and creamy. Beat well. Cool. Pour into glass jar rinsed out of cold water. Cover and store in icebox.
When ready to use, thin dressing with sweet, sour or whipped cream or fruit juice.

I copied this just the way it was written. This was back before the time you could run to the store and buy a jar of salad dressing. I am glad we have it much easier now.

Raisin Sauce

This will go well with the ham you prepare for Holiday Dinners.

1/2 cup brown sugar, firmly packed
1 1/2 tsp. dry mustard
1 1/2 Tbsp. flour
1/2 cup seedless raisins
1/4 cup vinegar
1 3/4 cups water
1. Combine dry ingredients in top of double boiler; add vinegar and water.
2. Cook 20 minutes over boiling water.
3. Yield: approx. 2 cups sauce
4. Serve over ham or fresh pork.

LaVaughn's Apple Butter

My mom made the best apple butter in the world, according to my opinion and that of my husband and children. This is a recipe that she developed herself.

8 cups applesauce
5 cups sugar
4 tsp. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
Sprinkle of salt
Cook down until thick enough to suit you. Then pour into jars and seal with sealable lids.

To make applesauce: Wash apples carefully to remove dust or spray. Cut in quarters and core. Do not peel. Put apples in large cookpot. Cook until apples are tender. Cool slightly and gently lift apples from the juice and squeeze apples through a ricer or colander to separate peelings from pulp. Cook apple butter in oven at 250 degrees for 2 to 3 hours or you can use a crock pot turned on low setting. Use the apple juice that remains for drinking, if you like.