Dear Customers,
Saying goodbye to August has always been bittersweet for me. It’s most likely a throwback to my days growing up in Smethport as a young boy. September always signified all things associated with back-to-school, earlier bedtimes, homework, stricter schedules and shorter days. In fact, I had been out of college for several years before the word, “September”, didn’t cause my stomach to clench!
That being said, September does have much to offer. There are football games galore; high school, college and professional. Gardens are nearing the end of their productivity, and it won’t be long before my wife and I are making fresh tomato sauce. Some of it we can, and some of it we freeze. However it’s processed, it’s certainly a godsend in the cold months when I use it to make homemade soup, tomato sauce, or casseroles and stews. A good red sauce is the basis for a lot of my family’s favorite dishes!
As much of a bother as it is to start and nurture seedlings indoors, move them to the greenhouse as temperatures become milder, transplant them into the garden sometime after the middle of May and then water them incessantly all summer long, we certainly enjoy all the bounty of the garden. Beginning with cucumbers and Romaine lettuce in June and continuing on with Romano or green beans, yellow squash and finally tomatoes and peppers later on into August.
While most days in September emulate August’s hot afternoons followed by cool nights and mornings, we find ourselves back in the kitchen making succulent stews, savory soups and comforting casseroles! My wife happened upon a recipe that she started making that virtually everyone enjoys. It’s a great addition to any breakfast or brunch and people always ask her for the recipe! It’s relatively simple to make and doesn’t dirty a bunch of dishes.
TATER TOT BREAKFAST CASSEROLE
| 8 eggs | 1 pound Costa’s breakfast sausage |
| 1 ½ cups whole milk or heavy cream | 24oz frozen tater tots |
| 2 cups shredded cheddar | 1 ½ tsp salt |
| 1 tsp black pepper | ¼ tsp garlic powder |
| 8 oz diced, cooked ham | 6 slices bacon, cooked and crumbled |
Preheat oven to 375° and spray 9”x13” pan with non-stick cooking spray. Brown the sausage over medium heat in a skillet, breaking into smaller pieces. Drain any excess grease and set cooked meat aside.
Whisk together 8 eggs, 1½ cups of milk (or heavy cream), and all spices. Add frozen tater tots into the bottom of the dish until full layer is formed. On top of the Tots, add the sausage, 2 cups of cheddar cheese and pour the whisked egg mixture over top. Sprinkle bacon and ham over everything and cover with aluminum foil to keep edges from burning.
Bake for 40 minutes to start. Remove foil and bake for another 15-20 minutes until center of casserole is fully cooked. Check occasionally during cooking, as all ovens don’t cook at the same speed. Serve casserole with sour cream, diced tomatoes, and/or salsa!