Chinese New year

Michael found my other blog! http://www.janesnewsnotes.blogspot.com/
How is that any different?

Why are there a few here and years on the other?

Breakfast casserole

Ingredients:

* 1 package (12 oz.) Johnsonville® breakfast sausage links
* 6 English muffins, cut into 1-in. cubes
* 1/4 cup butter, melted
* 1 cup (4 oz.) shredded cheddar cheese
* 1 cup (4 oz.) shredded mozzarella cheese
* 1/2 cup chopped onion (omitted)
* 1/2 cup chopped red pepper (omitted)
* 12 eggs
* 2 cups milk
* 1/2 tsp. salt
* 1/2 tsp. pepper
* 1/4 cup bacon bits (omitted)


Instructions:

1.
Cook sausage according to package directions. Cool slightly; cut into ¼-in. slices.
2.
In a greased 13in. x 9 in. baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers.
3.
Drizzle with butter and top with the cheese, onion and red pepper.
In a large bowl, combine the eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
4.
Remove from the refrigerator 30 minutes before baking.
5.
Uncover and bake at 350˚F for 45-50 minutes, or until a knife inserted into the center comes out clean.
6.
Let stand 5 minutes.


winter soup

Ingredients:

* 3 tablespoons extra-virgin olive oil
* 1 medium onion, thinly sliced
* 2 cloves garlic, sliced
* 2 tablespoons tomato paste
* 1/4 teaspoon red pepper flakes
* 1 1/2 cups dried chickpeas, rinsed
* 1 pound butternut squash, peeled and cut into large pieces
* 1 bunch Swiss chard, leaves and stems separated and roughly chopped
* 1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
* Kosher salt and freshly ground pepper
* Crusty bread and/or lemon wedges, for serving


Instructions:

1.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
2.

Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
3.

Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.