When our children were younger, my hubby and I had fun with St. Patrick’s Day. Instead of going out to party, we gave our children an out-of-the-ordinary day. We are a family of redheads, and the children and I are short so we took advantage of our looks to tell them we had leprechauns in our family history.
It was the pine tree in our front yard that made our little “tale” believable. We would make leprechaun footsteps and set up tiny, woodsy furniture under the tree to show that leprechauns had visited. An occasional piece of leprechaun clothing would seal the story. We would also tell the kids that every St. Patrick’s Day, their leprechaun family camped out under the tree, waited until they were asleep and they were the ones who left the small gift by their bed. Yes, much like Santa Clause. LOL. It was so fun.
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Recipe for Amish Country Breakfast
taken from the “Amish Cooking Class Cookbook”
by Wanda E. Brunstetter
14 slices whole wheat bread 1 pound cheddar cheese
2 1/2 cups cubed ham 3 cups milk
1 pound mozzarella cheese, shredded 6 eggs
Grease 9 x 13 inch baking pan and layer half the bread, ham, and cheeses. Repeat layers. Beat eggs in mixing bowl, add milk, and pour over layers in pan. Refrigerate overnight.
Next morning, preheat oven to 375°. Mix butter and cornflakes. Spread mixture over other ingredients in pan. Cover loosely with foil and bake 45 minutes.
My Note: This is a delicious, hearty breakfast with simple ingredients. It will feed a small family and depending on how many 13 x 9 pans you make, will also feed a large crowd. It tastes good right out of the oven and leftovers taste great when reheated.
See “Amish Cooking Class Cookbook” review here.
I received a complimentary copy of “Amish Cooking Class Cookbook from Shiloh Run through NetGalley. Opinions expressed in this review are completely my own.