Pattycake's Ramblings

Happy Easter!!!! Growing up, my mother had a habit of dressing my sister and I alike at Easter time. She also did that to my two younger sister. We'd get home sewn dresses in different colors, wear wristlet gloves and hair bands in our hair. In the mornings, we'd get up to find a small chocolate rabbit waiting for us. We'd then troop to church in our finery. After church, it was time to go to my grandmother's house for a big banquet consisting of ham, potatoes, salads and all the fixins. My grandmother would then hide Easter Eggs around the house and if nice outside around the yard as well. Then all the kids would go hunting for all the Easter eggs. What fun we had finding those eggs. When we reached our teens, we got to hide the Easter eggs for our smaller siblings and then watch them as they hunted for those elusive Easter eggs.

Times certainly have changed. I still try to get a chocolate bunny for my kids or whoever is staying with us and then the last few years, I've been making a big breakfast for our church crew consisting of the singers, production crew and staff. I pull out all the stops and make it special. These people are giving of themselves to serve our church and so I make sure to give them something special by serving them. This year, I'm making egg enchiladas and oatmeal.

When I was younger, I served my church by playing keyboard, but now I serve in a different way by cooking for the staff and crew. The egg enchiladas are a new recipe and one that looks good so this is what I'm sharing with you. It doesn't matter whether you have a big banquet or breakfast, or even go out to dinner, as long as you celebrate Easter by serving the One who gave His life for us - Jesus Christ.

May you have a blessed Easter and put your trust and faith into Jesus who gave his life for us.

Egg Enchiladas

12 eggs
2/3 cup half and half
1 pound sausage
1 cup diced onions
1 Jalopeano pepper
1/2 cup diced red and green pepper

3 cups whole milk
2 cups shredded cheese
1/2 cup butter
1/2 cup flour

12 enchiladas

Cook the vegetables until tender. In a separate bowl beat eggs with the half and half and add to the vegetables. Cook on low heat until the eggs are set and done. Add the cooked sausage.

Make the sauce by melting the butter and mixing in the flour. Cook out the flour until the raw taste is gone. Add the whole milk and cook until thickened. This is a basic rue. Add the shredded cheese and take off the heat.

Assemble the enchiladas by putting some of the scrambled egg mixture on the enchilada with 1/3 cup of the sauce. Roll the tortilla and place in a 8 x 13 baking dish. Once all the egg mixture is gone, cover the tortillas with the remaining sauce and bake until the mixture is heated through. Serves 12 people. Of course use salt and pepper to taste.