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Holgate Family Recipes

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Pauline's Recipes

Breakfast

Blender Pancakes

Dinner

Chicken Tortilla Soup

Desserts

Vanishing Oatmeal Raisin Cookies

Big Soft Ginger Cookies

Sides

Whole Wheat Corn Bread

Green Chili Corn Bread

Breads/Rolls/Biscuits

Baking Powder Biscuits

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Breakfast Casserole

Breakfast Casserole Ingredients: 2 lbs breakfast sausage 1 red & 1 yellow bell peppers French bread or Texas toast 1 1/2 Cups milk 8 eggs 1 can cream mushroom soup 1 bunch green onion 3/4 Cup shredded cheese Directions: Cook sausage till browned, drain and set aside. In 9x13 pan, grease bottom with butter and place thick bread slices covering entire pan. Sprinkle even layer of sausages, bell peppers, green onions and cheese over bread. Beat eggs and 1 cup milk and spread over entire pan. Cover and refrigerate over night. In the morning mix 1/2 cup milk and mushroom soup together and spread over pan evenly. Cover and Bake at 300 degrees for half hour. Uncover and then bake an hour. Set aside for 15 or 20 minutes before serving.

Sloppy Joes

Sloppy Joes Ingredients: 1 lb ground beef 1/2 cup finely chopped onion 2 Tbsp butter 8 ounces tomato sauce 1/2 cup ketchup 1 Tbsp brown sugar, more to taste 1 Tbsp mustard 2 Tbsp Worcestershire sauce 1 Tbsp White vinegar 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder Directions: Brown the ground beef in a large skillet, drain the extra grease, remove the beef, and set aside. In that same skillet, add the 2 Tbsp of butter and melt over medium high heat. Add the onions and saute until transparent, about 3 minutes. Stir in all remaining ingredients. Bring to a boil, reduce heat and simmer 5-7 minutes. Watch for bubbling and splattering of tomato sauce. Add the ground beef to the sauce in the skillet and stir together and good until all is reheated. Serve on buns

Gluten Free French Dip Sandwiches

Gluten Free French Dip Sandwiches Ingredients: 2 tsp minced garlic 1 tsp oil, to sear meat 3-4 lbs chuck roast 1/2 cup coconut aminos 3 cups beef broth 1/4 cup dried onion flakes 2 TBSP nothing but bullion beef paste 1/4 tsp onion powder 1/4 tsp dried parsley flakes 1/8 tsp celery seed 1/8 tsp paprika 1/8 tsp black pepper Directions: Rub oil, salt, and pepper over roast and sear all sides in a hot pan. Place in crockpot and add remaining ingredients. Cook on low for at least 6 hours. Once meat is done, remove from crockpot and shred meat. If you want the meat to be a little more flavorful add meat back in for 30 min or so. Remove meat from the juice. Toast provolone onto a roll, add meat, and put juice in a bowl for dipping.

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