Side Pannel
Steeplechase Brunch
Ingredients List
- 12 sl White bread
- 2 -(up to)
- 3 tb Butter; softened
- 1/2 c Butter
- 1/2 lb Fresh mushrooms; sliced
- 2 c Thinly sliced yellow onions
- Salt to taste
- Pepper to taste
- 1 1/2 lb Mild sausage
- 3/4 lb Cheddar cheese; grated
- 5 Eggs
- 2 1/3 c Milk
- 1 tb Dijon mustard
- 1 ts Dry mustard
- 1 ts Ground nutmeg
- 1 ts Salt
- 1/8 ts Pepper
- 2 tb Finely minced parsley
Directions
Remove crust from bread. Butter one side of bread with softened butter and
set aside. Melt 1/2 cup butter. Add mushrooms and onions and saut”š over
medium heat for 5 to 8 minutes or until tender. Season with salt and
pepper. Drain and set aside. Cook the sausage, drain, and break into
bite-sised pieces. ln a buttered 7x11 shallow pan, layer half the bread
with the buttered side down, mushrooms and onions, sausage, then cheese.
Repeat. In a bowl mix the eggs, milk, Dijon mustard, dry mustard, nutmeg, 1
teaspoon salt and 1/8 teaspoon pepper. Pour over sausage and cheese. Cover
and refrigerate ovrnight. Remove from refrigerator 1 hour before baking.
Sprinkle parsley over the top. Bake uncovered, in a preheated 350ø oven for
1 hour. Yield: 8 to 10 servings.
KEM EMBREY ABURROW
(MRS. HARRY J.)
set aside. Melt 1/2 cup butter. Add mushrooms and onions and saut”š over
medium heat for 5 to 8 minutes or until tender. Season with salt and
pepper. Drain and set aside. Cook the sausage, drain, and break into
bite-sised pieces. ln a buttered 7x11 shallow pan, layer half the bread
with the buttered side down, mushrooms and onions, sausage, then cheese.
Repeat. In a bowl mix the eggs, milk, Dijon mustard, dry mustard, nutmeg, 1
teaspoon salt and 1/8 teaspoon pepper. Pour over sausage and cheese. Cover
and refrigerate ovrnight. Remove from refrigerator 1 hour before baking.
Sprinkle parsley over the top. Bake uncovered, in a preheated 350ø oven for
1 hour. Yield: 8 to 10 servings.
KEM EMBREY ABURROW
(MRS. HARRY J.)
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