Fare Exchange: Hungry for breakfast? Here are some casserole ideas

Jane Henegar

Welcome to Fare Exchange and some questions both sour and sweet. We are on the trail of half-done pickles of the kind that Shapiro's Deli used to have.

Then there is the subject of waffles vs. pancakes, though, of course, this is not an either-or proposition. What about using pancake batter to make waffles? Does it work or not? If it doesn't work without alteration, we hope one of you can supply a recipe that adapts pancake mix to create waffles, "particularly with Aretha Frankenstein's pancake mix."

It's Debbie Pataky who would love to buy half-done pickles or, if necessary, to make them. "I'm not a big fan of making pickles. I've had to throw away too many to count that I have ruined. But I might try if we can locate this recipe," she says.

The next request came anonymously from a reader who purchased Aretha Frankenstein's pancake mix "with a note on the side that said 'waffle mix.' I thought that meant the box would tell me how to use this mix for waffles, but evidently there is a separate mix. I have, however, bought several boxes of Aretha's mix and want to make waffles, with your readers' help."

ICE CREAM

Marilyn Boxell responded to the request for her vanilla ice cream, adding, "I haven't made it for quite a while." Perhaps, Mrs. B, it's time to do so again.

Country Vanilla Ice Cream

4 eggs

2 cups sugar

5 cups milk

4 cups heavy cream (or half an half)

4 teaspoons vanilla extract

teaspoon salt

Beat eggs and add sugar gradually. Continue to beat until mixture is very stiff. Add milk, cream, vanilla and salt and mix thoroughly. Pour into gallon freezer and freeze as directed.

BREAKFAST CASSEROLES

Up next is a trio of croissant breakfast casseroles. B.R. had just clipped a gourmet recipe for breakfast casserole that called for prepared croissants and hastened to share it with us.

Buttery Breakfast Casserole

1 pound croissants (about 5 to 7), split in half lengthwise

1 tablespoon extra-virgin olive oil, more for baking dish

1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved

pound sweet Italian sausage, casings removed

2 teaspoons finely chopped fresh sage

8 large eggs

3 cups whole milk

1 cup heavy cream

8 ounces Gruyère cheese, grated (2 cups)

1 teaspoons kosher salt

1 teaspoon black pepper

Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.

In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage and remove from heat.

In a large bowl, toss together croissants and sausage mixture. In a separate bowl whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.

Lightly oil a 9-by-13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.

When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Margaret McNeil discovered another version, this one calling for refrigerated crescent rolls. She wrote, "When I saw the request for a sausage casserole with a crescent roll base, I immediately thought of a recipe a friend shared with me several years ago. You can use regular sausage and canola or vegetable oil, but Italian sausage and olive oil give the finished dish more flavor. I find it easier to use the crescent roll dough sheets since there are no perforations to worry about."

Sausage Breakfast Casserole

1/2 cup finely chopped onion

1/2 cup finely chopped green pepper

1 tablespoon olive oil

1 pound bulk Italian sausage

1 8-ounce package cream cheese, softened (or use Neufchatel)

1 cup shredded Colby Jack cheese

2 cans refrigerated crescent rolls

Heat oven to 350 degrees. In a skillet, sauté onion and green pepper in oil. Add sausage; cook until brown. Drain thoroughly. With the skillet off the stove, stir in cream cheese until melted. Press one can of crescent rolls in the bottom of a greased 9-by-13-inch baking pan. Spoon sausage mixture evenly over the dough. Sprinkle shredded cheese on top. Place second can of crescent rolls on top of mixture. Bake using the time listed on the can, or until golden brown, about 30 minutes.

Nancy Alexander sent a third variation, this one with mozzarella cheese. And she said, "It was taken from your column many years ago."

Breakfast Casserole

1 pound pork sausage (or use bacon or ham as a substitute or in addition)

1 (8-ounce) can refrigerated crescent rolls

2 cups grated mozzarella cheese (or1 cup Swiss and 1 cup sharp cheddar)

4 eggs, beaten

3/4 cup milk

1 small onion, diced

Pepper to taste

Crumble sausage into skillet and cook just until browned. Drain and set aside. Line bottom of 9-by 13-inch baking dish with crescent rolls, pressing them together to cover the bottom of dish.

Combine sausage, eggs, milk, cheese and onion, then spread evenly over crescent rolls. Bake in preheated 425- degree oven for 15 minutes, then reduce heat to 375 degrees and bake another 10-15 minutes. Let stand 5 minutes, then cut into squares for serving.

You may also add mushrooms, olives or chopped green pepper.

SOUTHWEST COFFEE

On an Arizona trip to see hummingbirds, among other sights, Mark Issenberg went on a day trip and "ran into Seth Appell giving out samples of his hot coffee. I bought a four-pack of sample coffee and became a customer. He has great coffee from around the world, along with history about how each is grown and dried. We enjoy getting our coffee from Old Bisbee Roasters at oldbisbeeroasters.com or toll-free at 866-432-5063."

JUST A DASH

From Laura came this tip that makes one wonder how someone first discovered this remedy. "Here's a tip for cleaning a baked-on mess. I buy denture tablets in bulk and use them to soak the dish or pan with a couple or more denture tablets. Add just enough water to cover the bottom of the pan."

There you have it, and there will, of course, always be more.