Monday, November 20, 2017



I love pleasing people and giving the pleasure of comfort food ~ Hope you enjoy this recipe as much as my family has from generation to generation during Thanksgiving weekend. #gratefulgathering #harvest #family
Fabulous Egg Casserole for Thanksgiving morning to feed your hungry bunch ~ make the day before ~ then pop in the oven
morning of. Serves 16
4 slices bacon (cut in pieces)
1/2 lb. dried beef (cut in pieces)
1-2 cans sliced mushrooms
16 eggs , scramble
1/4 t. salt
1 c. evaporated milk
1/4 c. butter
White Sauce:
1/4 c. butter
1/2 c. flour
1 qt. milk white pepper
Cook bacon until done, but soft. Remove bacon and add beef, mushrooms, and fry a little. Make white sauce and add bacon, beef, and mushroom mixture. Scramble eggs. Grease a large casserole. Layer mixtures starting with sauce and end with sauce. (It comes out 3 layers sauce and 2 layers eggs). Cook one hour at 275 degrees Serves 12 as a main course or 20 for brunch, when there are several other dishes. generation to generation during Thanksgiving weeken#harvest #family
Fabulous Egg Casserole for Thanksgiving morning to feed your hungry bunch ~ make the day before ~ then pop in the oven morning of ~


My Favorite Thanksgiving  Appetizer 


These little morsels are fun to make and yummy to eat. They can be stored in the refrigerator up to a week. I have even popped them in the oven to accompany my favorite bowl of Campbell's tomato soup for lunch.

Tortilla Spirals
6 ounces cream cheese, at room temp
4 ounces mild goat cheese
1 clove garlic, minced
1 4oz can green chiles
4 sun dried tomatoes, packed in oil, drained with oil reserved, thinly sliced
1/3 cup pitted black olives, minced
4 ounces shredded Monterey Jack cheese
3 tablespoons minced fresh cilantro
2 tablespoons chili powder
Dash of cayenne pepper
Sprinkle of grated salt
12 large flour tortillas

Whip the cream cheese and goat cheese together in a large bowl until smooth. Beat in all the remaining ingredients, except the tortillas and the oil from the sun dried tomatoes.
Spread 1 tortilla with a large dollop (about 2 tablespoons) of the cheese mixture. Top with a second tortilla and spread in the same fashion with the cheese mixture. Roll up the 2 tortillas tightly like a jelly roll and wrap in plastic wrap. Repeat the process with the remaining tortillas and cheese mixture. Regrigerate at least 2 hours.
Cut each tortilla roll into 1/2 inch slices and place on your favorite platter.

Makes 6 dozen

Tuesday, October 17, 2017

Your HAUTE HOSTESS Baking Tip of the Day:

When a chocolate baking mix calls for the addition of water, 
use cooled coffee instead to deepen the chocolate flavor...

While Sparkling in Carla by

use cooled coffee instead to deepen the chocolate flavor.

Monday, January 6, 2014


Invitation Sent . Liquor Bought. Favors Hung

Now, How About A Killer Recipe That Cheers "Touch Down!"

    That Won't Let Your Guests Go Hungry

1 C Marmalade
! Bottle of Catalina dressing
3 T worcestershire sauce
Pinch crushed pepper
1 large bag prepared meatballs

Put all in your crock pot and set on med to low for 3 hours.
That's it ~
You just scored!

*** Many times I double the recipe for a crowd ~ always a huge hit.
                 The Haute Hostess

Sunday, January 5, 2014

Caramelized Pancetta and Fennel Salad

 Dear Haute Hostess, How Do I Use Fennel? 

I Say The Chic, Yet Rustic and Unexpected Way ~ ES

Caramalized Pancetta and Fennel Salad

1 bulb fennel, halved and cut into 1/2 -inch wedges
5 slices pancetta
2 cloves garlic, minced
2 T brown sugar
1 T extra-virgin olive oil
1/4 t salt
1/8 t ground black pepper
5 oz mixed greens ( 6 to 7 cups)
Red Wine Vinaigrette recipe follows

Preheat oven to 400 degrees F. Line a baking sheet with parchment.

In a medium bowl, toss together fennel, pancetta, garlic, brown sugar,
 olive oil,salt. and pepper. Place the ingredients on the baking sheet in a single layer.
 Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp
and the fennel is caramalized, about 20 minutes. Remove from the oven and let cool
for 5 minutes.

In a large bowl, place the salad greens, crumbled pancetta, and caramalized fennel.
Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red Wine Vinaigrette
2 T red wine vinegar
1 T lemon juice
1/2 t honey
1/2 t salt
1/8 t black pepper
1/4 c extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste, with more salt and pepper, if desired.

Friday, September 27, 2013


Elizabeth Scokin Loves a Little Glam~

Dressing for dinner and setting the table are part of family tradition in my home.
There is a wonderful sense of security that comes with knowing what is correct in the order of flatwear, where to place the glasses, plates, and napkins that every child and adult should have. My children become part of helping with dinner by allowing them to set the table in a creative, yet traditional way.
Part of that tradition is also "dressing for dinner"...meaning brushed hair, no baseball caps...totally freshening up on a school night. On weekends, I expect much more polish.
Sometimes I can't do much more on a hectic school night than throw on one of my Haute Hostess Aprons...and it totally does refresh me and instantly glams me up! The children get a sense of order and calm when we sit down together, share our meal, and talk about our day. Here is a recipe that we all love and there are happy smiles all round, when they find out we are having
lasagna! Also, the saucy apron on Mommy makes it all the more fun~
MAMA MIA!!! Let's eat!

Turkey Lasagna

1 cup chopped onion
2 crushed cloves garlic
1 28 oz. can crushed tomatoes
1 16 oz can crushed tomatoes
1 6 oz. tomato paste
1/4 c. minced fresh parsley
1 tablespoon packed light brown sugar
1 1/2 t. dried oregano
1/4 dried thyme
1 bat leaf
1 whole stalk celery, leaves removed
2 cups water

In large saucepan, combine all ingredientsand simmer for 3 hours, stirring occasionally.
Remove bay leaf and celery stalk.

1 pound lean ground turkey
1 t. fennel seeds
1/2 t.crushed red pepper flakes
8 ozs. lasagna noodles, cooked al dente and drained
16 oz. low fat cottage cheese
1 lb. shredded mazzarella cheese
8 oz. shredded parmesan cheese

Brown ground turkeyin large skillet, drain fat. Add meat to sauce with fennel seeds and red pepper. in a lightly oiled 9x13 inch pan, layer half of the noodles, sauce, cottage cheese and mozzarella. Repeat layers in a second time and sprinkle parmesan on top. Cover with lightly oiled
foil. Bake at 350 degees for 45050 minutes. Serves 10-12. DELICIOUS! I like to place my pan on a baking sheet to catch any drips.

Thursday, September 26, 2013


It's Chili Night at the Haute Hostess Hacienda!
MaMa's Easy Yummy Chili
3 lbs. ground beef, browned in 1/4 c. oil
Garlic, as much as you'd like ~ for me 8 minced cloves
Add: 3 T. cumin
         1 1/2 to 2 T red pepper
         1 T. salt
         1/2 t. pepper
Simmer 15 minutes
Add: 3 cans tomato soup
         1 can pinto beans  ~ Omit if not a bean lover
          3  soup cans water

I like to double recipe so we have a quickie dinner any other night . Freezes super well.
Condiments on the side: Freshly grated sharp cheddar cheese, sour cream,
salsa, minced little green onions, and tortillas. Super Yummy!