Debbie Nix

The very best thing about family gatherings like fourth of July is the abundance of food, especially if you opt for potluck style. Have you noticed that family, church or holiday gatherings have a unique rhythm when it comes to the menu? We seldom ever actually plan the menu, but nothing is ever duplicated or left out. Every family has an aunt Marie that makes the best mayonnaise potato salad and tangy coleslaw and a cousin Dorothy that you can count on for her mustard potato salad. My mom’s scalloped potatoes were always in high demand, and I was known for my Jack Daniel’s baked beans. Then when we got to the serious part of the menu, my dad’s slow cooked barbecue pork ribs, well, let’s just say, they were an all-time family favorite.

The big meals, lunch and dinner were always assumed and easily counted on but breakfast happens to be my favorite meal and seemed to be easily forgotten. Once everyone started to roll out of their makeshift beds on the porch and sleeping bags all over the den floor they realized they were hungry. When my home began to be the family gathering place, I made sure to have something easy to serve for these hungry relatives. Two of my all-time favorites are chile relleno casserole and French toast casserole. Preparation is all done ahead and ready to pop into the oven in the morning. See if these favorites make your life easier.

Chile relleno casserole

Fry 2 pounds of sausage until crisp.

Add one small, diced onion, sauté until soft.

Add two small cans of diced green chile.

Put into a plastic container, refrigerate.

Whisk eight eggs, three cups of milk, two tsp.

baking powder, two tsp. salt, one tsp. pepper.

Put into a plastic container, refrigerate.

Have one package of grated long-horn cheese on hand.

In the morning, mix up eggs again, oil a 13 X 9 inches Pyrex pan.

Layer 1/3 of egg mixture, sprinkle 1/3 of grated cheese, top with sausage mixture.

Add the remainder of egg mixture then another 1/3 of the cheese. Bake covered at 350 degrees for 40-45 minutes or until set to the touch. Pull foil off to let brown the last five minutes. Top with remaining cheese. Serve with sour cream and salsa on the side.

French toast casserole

Whisk eight eggs, three cups of milk, one cup of brown sugar,

one tsp. cinnamon, one tsp. vanilla. Butter a 13 X 9 inches Pyrex pan.

Cut two loaves of Sara Lee cinnamon raisin bread into two-inch cubes.

Place it into buttered pan. Pour egg mixture slowly over top.

Press bread down so it all gets soaked with egg mixture.

Cover and let sit in the refrigerator overnight.

In the morning, bring out of refrigerator and pop into the same oven as your chile relleno casserole. Bake covered at 350 degrees for 40-45 minutes until set. Don’t over bake. Pull foil to let top brown the last five minutes. Serve with butter, chopped pecans and warm maple syrup. These can be staggered on two racks on the middle rows in your oven if the two pans won’t fit side by side.

The only thing you might want Aunt Marie to bring in addition to her potato salad is a fresh fruit salad to round out your fourth of July brunch.

Debbie Nix, longtime Ruidoso resident,

Lifecoach@zianet.com