It’s Tablescape Thursday with Susan at Between Naps on the Porch!
As I told you earlier this week, my friend Linda made us a fabulous brunch at Rusticities. This fun store is owned by the same guy who owns The Cottage. Rusticities is really a fun store. Even the name is fun! Other than the minnow jar, the items used in this tablescape are from Rusticities and, of course, are for sale!
This brunch is what Linda would make her husband after he had been out fishing in the morning. With two lakes and three rivers in the county, you know, there is a lot of fishing going on! We used her antique minnow jar for our centerpiece and off we go:
Okay, the pictures are done so we can dig in! Linda made a delicious egg casserole, buttermilk biscuits and strawberry freezer jam. She brought the honey, some diced up fruit, juice and butter for those biscuits and it was out of this world!
Today’s Lagniappe: Linda’s Spicy Egg Casserole
I got this email from Linda along with the recipe (by the way, check out Rusticities ad at the end of this post).:
Christi, Darlin’ you know I love to serve this with fresh fruit and buttermilk biscuits.Plus a nice fresh bowl of salsa.
Thank you for coming to Rusticities. I thought this was a perfect table. Oh sweetie, I love our time at the lake kind of breakfast. Therefore the biscuits of Hearts and the State of Arkansas.
Fish would also be great if that were his or her favorite. Sometimes, the best kind of days come from starting them with thoughtfulness and just a little planning. Would life not be better for all of us if this were done every now and then. Love you dearie.
Come see us at “The Cottage” and “Rusticities” we’ll help you come up with a great tablescape – we promise ya’ hear.
Linda
SPICY EGG CASSEROLE
(Must be prepared 1 day in advance)
6 eggs
1 pound Jimmy Dean sausage, cooked,crumbled and drained
1/2 cup flour
1/8 teaspoon salt
1 teaspoon baking powder
1 cup milk
1 bunch green onions, chopped
1 (3 ounce) pkg. cream cheese
2 (6 ounce) cans sliced mushrooms, drained
1 (8 ounce) carton small curd cottage cheese
6 Tablespoons butter
6 ounces mild Cheddar cheese, grated
In a large bowl, beat eggs well with a wire whisk. Add flour, baking powder and milk.
Cut cream cheese into small cubes. Add cream cheese and cottage cheese to egg mixture.
Add the grated Monterrey Jack and Cheddar cheeses (I have also used just Mexican 4 cheese blend), along with the cooked sausage, salt, chopped green onions and mushrooms.
I add some drops of “Tennessee Sunshine” a hot sauce that does not linger forever. However it is a matter of taste.
Butter a 9 x 13 casserole and pour mixture into dish, dot with butter and top with a sprinkling of paprika. Cover and refrigerate over-night.
Next day, bring to room temperature and bake at 350 for 45 minutes.
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