Stampede Casserole Recipes
STAMPEDE CASSEROLE
Round up the cowpokes - this brunch is a must. It is easy to do - But they will think you fussed over it
Provided by Bluenoser
Categories Lunch/Snacks
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage and drain well.
- Split chillies and remove seeds.
- Save 1/3 of chillies and cut in thin strips.
- Layer sausage with both cheeses and remaining 2/3rds of chillies in a greased 9 x 13 baking dish.
- Beat eggs, milk and flour together until well blended.
- Pour over layered mixture.
- Decorate top with strips of chillies.
- Sprinkle with paprika and bake 350F 45 minutes.
Nutrition Facts : Calories 550.6, Fat 43.6, SaturatedFat 21.8, Cholesterol 275.8, Sodium 863.4, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 33.4
STOMPARATO (STAMPEDE)
This is very easy to make and came from My Nu-Na who was the sloppiest cook you ever met, but we could never conquer her flavor.
Provided by Pokerfreak Russo
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put in baking dish.
- (Glass or otherwise).
- Cover and bake and 375 for 1 hour and remove cover to brown.
- It even taste better the next day, as flavor really gets in.
- Oh, Don't forget to have lots of Italian Bread on hand.
- This is a receipe that comes from our old Italian family that my No-Na made.
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- And Then Home – Traditional Poutine with a Homemade Gravy. Always a food truck favourite, poutine is a Canadian classic. You’ll find all kinds of poutine at the Stampede.
- Amber Approved – Calgary Stampede 102 Salad. Because you can’t survive solely on fried foods and beef, we’ve included a salad recipe full of delicious and filling ingredients inspired by Alberta.
- Western Living – Chunky Bacon Jam. Nothing says Cowboy cuisine quite like bacon. This sweet and savoury jam makes it easy to add bacon to any meal – it goes on everything from sandwiches to scrambled eggs.
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- Merry About Town – Mini Doughnuts. Food at the Stampede changes form year to year but one thing that never changes is mini doughnuts. Warm, soft and covered in sugar and cinnamon they are an annual favourite.
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