2013-05-09 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will feature Jenifer Schneider, senior at Strasburg High School.

While in high school she has been active in SADD and Drama. She was the girls basketball and volleyball statistician.

She plans on attending Bismarck State College in the fall to take her generals.

She is the daughter of Gerald Schneider and Bobby Putnam.

Cheesy Potato Breakfast Casserole
(serves 12-15)
1 lb. mild Italian sausage, cooked
1 yellow onion, chopped, sauteed in sausage grease
7 eggs
1/2 C. milk
20 oz. bag of frozen Ore Ida diced hash browns
8 oz. brick of mild cheddar cheese, grated
Salt and pepper to taste

Preheat oven to 350°. Spray medium casserole dish (I use 9x13) with non-stick spray. Set aside. Prepare sausage and onions.

Jenifer Schneider Jenifer Schneider In a large mixing bowl,combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for the topping. Bake 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes. Allow casserole to rest for 15-20 minutes. Serve and enjoy.

Cream Puffs
1 C. water
1/2 C. butter or margarine
1 C. flour
1/4 tsp. salt
4 eggs

Preheat oven to 400°. In a medium saucepan, bring water to a boil, melt butter in boiling water. Add flour and salt all at once; cook and stir until mixture forms a ball that does not separate.

Remove from heat; cool slightly. Add eggs, one at a time, beating after each until smooth. Drop by heaping tablespoons 3 inches apart on a greased cookie sheet. Bake at 400° until golden brown and puffy, about 30 minutes. Remove from oven; split, cool on rack. Makes 10.

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