Overnight Egg Casserole

2 lbs. Jimmy Dean sausage
2 C. shredded Cheddar cheese
2-1/2 C. milk
2-1/2 C. seasoned croutons
4 eggs, beaten
3/4 tsp. dry mustard
1 can Cream of Mushroom soup
1/2 can milk

Brown and drain sausage.  Spray 9x13 pan with vegetable spray.  Layer croutons on bottom, top with alternate layers of cheese and sausage. Mix eggs, milk and dry mustard.  Pour over meat and cheese.  Refrigerate overnight.  In the morning, mix the cream of mushroom soup with 1/2 can milk.  Pour over mixture in pan.  Bake for 1-1/2 hours at 300 degrees.

Coconut Washboard Cookies

1/2 C. butter, softened
1/2 C. shortening
2 C. packed brown sugar
2 eggs
1/4 C. water
1 tsp. vanilla extract
4 C. flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. flaked coconut

1.  In large mixing bowl, cream butter, shortening and brown sugar until light and fluffy.  Beat in eggs; gradually add water and vanilla.  Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.  Fold in coconut.  Cover and refrigerate for 2-4 hours.

2.  Shape into 1-in. balls.  Place 2 in. apart on greased baking sheets; flatten with fingers into 2-1/2 in. x 1 in. rectangular shapes.  Press lengthwise with a floured fork.  Bake at 400 degrees for 8-10 minutes or until lightly browned.  Cool for 2 minutes before removing to a wire rack to cool completely.

Pasty Pie (Venison or Beef)

For years I made homemade pie crust and individual half-moon shaped pies.  In the past year or so, I finally got smart and to save precious time, I now make one pie using store-bought pie crust shells that come two to a package.  (However, homemade crust is still the best!)

You will need approximately:
1# Round steak (venison or beef), 3-4 potatoes, 1 med. onion, salt & pepper, butter, 2 pie crusts

Place the following in separate bowls:

• Round steak, cut into small bite-sized pieces 
• Potatoes, also cut into small bite sized pieces
• Onions, chopped

Preheat oven to 350.  Spray pie plate with non-stick coating (I use a 2" deep pie plate.)  Place pie crust in bottom of plate, and layer potatoes, salt & pepper, onions, meat, salt & pepper and a few pats of butter on top.  Add the top crust, seal the edges and cut slits in the top.

Bake 1 to 1-1/2 hours.  Let cool about 15 minutes before cutting.  Serve with lots of butter to slather on top!

*Note:  Adding rutebegas and/or carrots is also tasty.