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Sister Schubert's rolls have become a dinner-time tradition all over the country, and the sister herself, Patricia Barnes, will come to Sacred Heart Cultural Center on Nov. 12. The Alabama entrepreneur will sign her new cookbook, Cast Your Bread Upon the Waters, and will do a cooking demonstration.

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Sausage Roll Breakfast Casserole  Jackie Ricciardi/Staff
Jackie Ricciardi/Staff
Sausage Roll Breakfast Casserole

In honor of her visit, Ms. Barnes has allowed me to share some of her recipes. I thought readers would enjoy her sausage roll breakfast casserole, which uses prepared rolls to cut some steps out of the classic breakfast casserole recipe. With this recipe, the sausages are inside the rolls, so you don't have to brown any sausage before assembling the casserole.

The uncooked casserole needs to be refrigerated for at least four hours before baking. It's a great brunch dish to put together Saturday evening and pop into the oven after church on Sunday. All you need to complete your menu is a fruit salad.

Ms. Barnes also gives three recipes that are great ways to use your leftover Thanksgiving turkey and ham.

Reach Karin Calloway at karin.calloway@comcast.net. See her prepare the recipe at noon Tuesday on television station WJBF (Channel 6). Follow her on Twitter at twitter.com/karincalloway.

SAUSAGE ROLL BREAKFAST CASSEROLE

1 package Sister Schubert's Sausage Rolls, thawed

8 large eggs

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons Worcestershire sauce

4 cups half and half

Dash hot pepper sauce

2 cups sharp cheddar cheese, grated

Butter well a 9-by-13-inch casserole dish

Remove rolls from pan and slice each roll into thirds, cutting across sausage. Using a large mixing bowl, whisk eggs until light and frothy.

Add mustard, salt, pepper, Worcestershire sauce and half and half, whisking until ingredients are well combined.

Flavor with a dash of hot pepper sauce. Place sliced rolls into prepared casserole.

Sprinkle with grated cheese and pour egg mixture over cheese. Cover tightly and chill 4 to 24 hours.

Set oven to 325 degrees. Bake casserole until center is set, approximately 50-55 minutes. Let stand 5 minutes before serving. Serves 8.

SHOPPING LIST

1 package Sister Schubert's Sausage Rolls, thawed

8 large eggs

4 cups half and half

1 8-ounce package (2 cups) shredded sharp cheddar cheese

Pantry: Dry mustard (or substitute 1 tablespoon Dijon mustard), salt, black pepper, Worcestershire sauce and hot pepper sauce

MORE RECIPES FROM SISTER SCHUBERT'S

STUFFED SHELLS WITH TURKEY

1 package large pasta shells for stuffing

1/4 cup extra virgin olive oil 1/2 medium onion, finely chopped

4 cloves garlic, finely chopped

1 large can artichoke hearts, chopped

2 cups chopped cooked turkey

4 to 6 pieces of bacon

1 jar marinara sauce

1/2 to 1 teaspoon red pepper flakes

1 cup ricotta cheese

1 egg

1/2 cup grated Parmesan cheese

2 teaspoons chopped fresh basil

1 cup grated mozzarella cheese

Salt and pepper (to taste)

Set oven to 400 degrees. Saute onion and three of the chopped garlic cloves in olive oil. Add artichoke hearts and turkey. Season with salt and pepper. Fry 4 to 6 pieces of bacon with 1 clove garlic (finely chopped). Drain grease from pan. Add 1 jar marinara sauce. Add 1/2 to 1 teaspoon red pepper flakes.

Combine 1 cup ricotta cheese, 1 egg, and 1/2 cup grated Parmesan cheese with 2 teaspoons chopped fresh basil. Add this to turkey mixture.

Cook shells in lightly salted water with 1 teaspoon olive oil until al dente. (8 to 12 minutes)

Spread half of the marinara sauce in bottom of 9-by-13-inch baking dish. Spoon turkey mixture into shells. Lay over marinara sauce. Drizzle more marinara sauce over top of stuffed shells. (You want to be able to see some of the shells.) Top with grated mozzarella cheese. Bake at 400 degrees for 20 minutes. Makes 10 to 12 servings.

TURKEY ROLLS

4 ounces of orange marmalade

12 slices roasted or smoked turkey

1 pan thawed Parkerhouse rolls

Spread small amount of orange marmalade on center of rolls and place slice of turkey on top. Cover until ready to serve. Bake, covered, at 350 degrees for 15 to 20 minutes. Yield: 12 to 16 rolls

HAM OR TURKEY SLIDERS WITH CRANBERRY FRUIT CONSERVE

For the conserve:

1 1/2 cups sugar

1 bag cranberries

1 Granny Smith apple, chopped

Zest of 1 orange and lemon

Juice of 1 orange and lemon

Optional: Chopped walnuts and raisins

Combine the sugar and cranberries and cook for 5 minutes. Add remaining ingredients and cook for 15 minutes.

For the sliders:

1 pan Sister Schubert's Parkerhouse Rolls or 1 bag of Sister Schubert's Dinner Yeast Rolls

12 thin slices ham or turkey

Slice open rolls and place a thin slice of ham or turkey and a teaspoon of fruit conserve inside. Makes 12 sliders.

Sister Schubert's rolls have become a dinner-time tradition all over the country, and the sister herself, Patricia Barnes, will come to Sacred Heart Cultural Center on Nov. 12. The Alabama entrepreneur will sign her new cookbook, Cast Your Bread Upon the Waters , and will do a cooking demonstration.

In honor of her visit, Ms. Barnes has allowed me to share some of her recipes. I thought readers would enjoy her sausage roll breakfast casserole, which uses prepared rolls to cut some steps out of the classic breakfast casserole recipe. With this recipe, the sausages are inside the rolls, so you don't have to brown any sausage before assembling the casserole.

The uncooked casserole needs to be refrigerated for at least four hours before baking. It's a great brunch dish to put together Saturday evening and pop into the oven after church on Sunday. All you need to complete your menu is a fruit salad.

Ms. Barnes also gives three recipes that are great ways to use your leftover Thanksgiving turkey and ham.

Reach Karin Calloway at karin.calloway@comcast.net. See her prepare the recipe at noon Tuesday on television station WJBF (Channel 6). Follow her on Twitter at twitter.com/karincalloway.

IF YOU GO

WHO: Sister Schubert (Patricia Barnes), the author of Cast Your Bread Upon the Waters

WHAT: Book-signing and cooking demonstration

WHEN: Nov. 12; book-signing 10 a.m. to noon, cooking demonstration: 2-3 p.m.; open house: 10 a.m. to 5 p.m.

WHERE: Sacred Heart Cultural Center, 1301 Greene St.

COST: Tickets to the demonstration are $10 or free with the purchase of Ms. Barnes' cookbook. Cookbooks are available in the Sacred Heart gift shop; proceeds from cookbook sales benefit Sasha's Home, an orphanage in Ukraine.

LEARN MORE: (706) 826-4700, www.sisterschuberts.com

SMALL BITES

THURSDAY

Oysters on Telfair, 7 p.m.; raw and steamed oysters, open bar, music by the Crosstie Walkers, raffle and silent art auction; Ware's Folly, 506 Telfair St., Augusta; $65, $50 for ages 35 and younger; reservations required by Saturday; (706) 722-5495

Spanish wine seminar with distributor Avant Partir's Michael Hirsch, Vineyard Wine Market, 7 p.m., featuring top-rated wines from Spain

MONDAY

Moroccan wine dinner, Casa Blanca, 936 Broad St.; 6:30 p.m.; $50; (706) 724-1442 for reservations

NOV. 13

7:30 p.m.; Tasters Guild Holiday Treats and Wines; Anna and Dave Sheets will prepare 10 appetizers, and six wines will be sampled; North Augusta Community Center, 495 Brookside Ave.; open to public; for reservations, call Wine World at (803) 279-9522

WE NEED RECIPES

The holidays are approaching, and that will mean a lot of kitchen time for the cook of the house. Our food columnist, Karin Calloway, wants to help you get ready, but she needs your help, too.

For Thanksgiving, we need your best recipes and ideas on what to do with all that leftover turkey. Ms. Calloway will offer up a recipe for Turkey Florentine Bake on Nov. 25, and we'll feature the best ideas and recipes from readers.

For Dec. 16, we need your favorite Christmas cookie recipes. She will give her recipe for iced sugar cookies that day. What are your favorite holiday cookies?

You can send your recipes to Ms. Calloway at karin.calloway@comcast.net.

We need your leftovers suggestions and recipes by 6 p.m. Monday, Nov. 16.

Send your cookie recipes by 6 p.m. Monday, Dec. 7.

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