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Serves
25-30, prep
time: 25 min Cooking
time 1hour
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4
lbs hot sausage
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12
slices bread or some sort of old bread
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3
dozen large eggs
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8
cups milk
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4tsp
pepper
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4tsp
dry mustard
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5
lbs sharp cheddar cheese
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Preheat
oven to 450 . In
several large iron frying pans, cook sausage
until completely done. Drain
on paper towels placed over absorbent paper such
as brown paper bags or newspaper. Tear bread
in small ieces. In
a large bowl, beat eggs and mix well. Sprinkle
with pepper. Add
milk and dry mustard. Mix
completely. Grate cheddar cheese in several large baking pans, fill 3/4
full with torn bread. Sprinkle
with sausage and 1/3 of cheese. Cover
with egg-milk mixture. Place
remaining cheese on top. Bake
for about 45 minutes. When
custard is set and cheese golden brown, it is
done. Best
prepared a day in advance and refrigerated. Add
15 minutes to cooking if cold.
Sausage-Egg
Casserole (small)
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1
lb sausage
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½ teaspoon
dry mustard
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6
eggs
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½ teaspoon
salt
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2
cups of milk
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½ pound
grated cheese
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6
slices white bread cubed
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Cover
bottom of large casserole dish with bread cubes. Brown sausage, drain on paper towels and crumble on top of
bread. Beat
eggs, milk, salt, and mustard and cheese, pour
over mix. Cover
and refrigerate at least 12 hours. Add more bred and cheese cubes if desired. Bake
at 350 for 45 min to 1 hour until brown and
bubbly.
TOP
Swedish
Pancakes
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1
Cup flour
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1
Cup milk into which 3 eggs have been beaten
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1
Tablespoon sugar
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½ teaspoon
salt
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Use
small iron skillet. Add
and heat 1 teaspoon of butter. Allow
to cover the pan. Add
3 Tablespoons batter, pip pan to cover bottom. The
thinner the better. Keep
fire fairly hot. Flip
pancake as soon as lightly browned. Placed
folded on a serving dish. Open
flat in stacks of 2-4. Add
Butter, Lingon Berries, strawberry jam, etc.
TOP
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