Brunch Sausage Casserole

(from Carnation Evaporated Milk can)
Makes 10 - 12 servings

1 pkg (16 oz) fresh breakfast sausage, cooked, drained
4 cups cubed day-old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz each) evaporated milk
10 large eggs, lightly beaten
1 tsp. dry mustard
1/4 tsp. onion powder
ground black pepper to taste

Grease a deep terrine or halve the recipe and use a square pan, pie pan or round cake pan. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight. Preheat oven. Bake uncovered for about 2 hours or until knife comes out clean. I like this recipe because it's all ready to go as soon as the sun is out and I don't lose valuable morning cooking time preparing the dish.

Tofu Rice Stuffed Green Peppers

Makes 6 servings

6 green bell peppers
2 tablespoons olive oil
1 Maui onion, chopped fine
3 cloves garlic, chopped
1 block tofu
2 cups rice, cooked
1 cup of marinara sauce
1 tablespoon fresh basil
1 tablespoon fresh parsley
1/4 cup mozzarella cheese, grated
Salt and black pepper, to taste
Parmesan cheese, to taste

Preheat the oven. Meanwhile, prepare the stuffing.  Heat the olive oil in a skillet and sauté the onions and garlic until soft.  Remove the tofu from its package and squeeze the block between paper towels to remove some of the water. With your hands, crumble the tofu directly into the skillet, breaking it into small pieces. Mix well with the onions and the garlic and cook for another 5 minutes. Slice off the top of each one and remove the seeds so that it becomes a little bowl.  Next, add the rice and 1/4 cup of the marinara sauce to the stuffing and mix well. Remove the stuffing from the heat and add the herbs, mozzarella cheese, Parmesan cheese, salt and fresh ground pepper. Mix everything together. Fill each pepper with the stuffing.  If desired, place the top of the pepper back onto each stuffed pepper and place the filled peppers into the black Sun Oven pot with cover. Bake the peppers until the pepper flesh is tender.  This could be one or two hours, depending on the weather and how often you adjust the SunOven or whether you're using a CooKit.  I tend to leave things cooking longer than necessary just because I'm busy doing other things.  This generally does not cause a problem. To serve the stuffed peppers, remove the tops (if  you've left them on) and pour the rest of the marinara sauce over the tops of the baked peppers and sprinkle with Parmesan cheese. Adapted from  www.tastyandmeatless.com

This is before cooking.

Zucchini Quiche

Makes 6-8 servings

One 9 inch pie crust
2 eggs, beaten
2 cups  of shredded Mozzarella cheese
4 cups of sliced zucchini
1 cup of chopped onion
2 tablespoons of parsley
1/2 stick of butter
1/2 teaspoon of basil
1/2 teaspoon of salt
1/2 teaspoon of oregano
1-2 cloves minced garlic

Pre-bake pie crust in Sun Oven until slightly golden (maybe up to an hour). Mix egg and cheese together. Sauté zucchini, spices and onions in 1/2 stick butter. Add to egg and cheese mixture. Pour in pie crust  and bake probably an hour and a half or more. Check oven orientation every half hour and wipe accumulated moisture off inside of glass to keep the cooking temperature up and the cooking time down.

Lamb and Bean Stew

Makes 8-10 servings

1 great big lamb shank (about 1 1/2 lb)
1 yellow onion, chopped coarsely
2 Anaheim peppers, deseeded and chopped
2 cloves garlic, peeled and crushed
1 lb dried beans (I used a cup of dried black eyed peas)
Rosemary and basil
1/4 cup of olive oil
Salt and pepper as needed
A few chicken (or other) sausages, cut into pieces

I think I cooked this dish over the course of three days. First I soaked the beans overnight.  I put in fresh water the next day and cooked the beans, covered, all day in the SunOven.  The next day I cooked the lamb, covered, for an hour or two and then let it cool before storing it in the refrigerator. The next day I removed the grease from the lamb, cut it into small pieces, mixed it and its juice with the beans and added the other ingredients above. I may have added a little extra water if it looked like things weren’t well covered in liquid. I covered the pot and let it cook for quite a few hours in the SunOven. I added salt and pepper to my liking, let it cool and then froze the whole thing to be reheated at a solar event and served for lunch.

Baked Apples

Core and slice (but don't peel) three or four tart apples.  Stir in 1/3 cup sugar and 1 1/2 teaspoon of cinnamon.  Place in covered black pot and bake for an hour or two (until tender or still firm, depending on preference).

Granola

Mix all of your favorite granola ingredients (oats, nuts, oil, honey  and/or molasses, dried fruit, etc.) and put in and open baking dish in the SunOven.  Stir every half hour.  Remove when toasted to your liking (an hour or two).

From left to right: zucchini quiche, baked apples, lamb and bean stew.