Ruth's Fettuccine Alfredo from the BVI

 Last week this was my view.

I took that picture on Anegada in the British Virgin Islands on November 1st.  Notable, because November 1st was the first day of Lobster season.  We were all excited to eat lobster and it was good!  Bruce didn't like the lobster much so I got extra helpings of lobster.

I was on a sailing vacation Bruce's sister's family.  That's Bruce's sister Ruth and her husband Mike.  Mike was our fine boat captain, Ruth was the first mate.  What a fabulous vacation it was. I loved the gentile ocean breezes and the sailing and the fishing and the snorkeling and the food and...

This is one of our meals that Ruth cooked, Fettuccine Alfredo with chicken and broccoli.  It was very easy and very good. Especially when eaten on the bow of a sailboat in the Virgin Islands.  I bet Blackbeard never ate this good.

Here's the recipe from Ruth:

Fettuccine Alfredo

8 ounces cream cheese

1 cup parmesan cheese 

½ cup butter

1 cup half and half

Combine and stir over low heat till smooth.  Add cooked shrimp, chicken or steamed vegitables and serve over 8 ounces of cooked fettuccine.

Overnight Breakfast Casserole

My friend Lecia (we were roommates in college so many years ago) asked for this recipe.  She came to my house for my holiday breakfast and we had this.  Actually, this is what my brother brings to the breakfast.  Our Mom had breakfast on Christmas morning and when she passed away I invited everyone to my house.  I serve Finnan Haddie (a creamed fish served over toast) and my brother brings a casserole like this.  I try to have something there that everyone might enjoy (I know most people won't like the Finnan Haddie).  I also try to keep it as simple as this and this recipe fits the bill especially since you make this the night before then put it in the oven.  I don't know who Bonita is and I'm not sure if the notes are her's or my brother's.  Lecia and my former roommate Sandy fixed something similar for her son's mission farewell but it had potatoes in stead of bread.  Maybe I'll have to get Sandy's recipe.

Overnight Breakfast Casserole

Bonita Ensenberger, Albuquerque, NM

Makes 6 servings

1 lb. lean bulk sausage

6 slices white bread, cubed

2 Tbsp. butter, melted

1 1/2 cups shredded cheese

5 eggs, beaten

2 cups half-and-half

1 tsp. salt

1 tsp. dry mustard

1.  Brown sausage and drain excess fat.

2.  Toss bread cubes with melted butter and arrange in greased 9" x 13" baking pan.  Top evenly with sausage and cheese.

3.  Combine all remaining ingredients and mix well.  Pour over casserole dish and chill overnight.

4.  Bake at 350 deg. for 40-50 minutes.  Serve.

I make a few adjustments.  If I'm using a 9" x 9" pan, I use 3 eggs and about 1/2 cup of milk and a little less bread.  I think this is really the basic part of the recipe (pretty much a bread pudding).  Then I use one link of Italian sausage (minced up), a handful of grated cheddar cheese and a small can of mushrooms.  I also make other adjustments, like adding onions and/or peppers, use bacon instead of sausage, etc., etc.