This recipe was in "Lagniappe" and submitted by David R. Bowen, Member of Congress. I am not sure what year it was published. Mr. Bowen was a U.S. Congressman from Mississippi from 1973 to 1983. He then taught at The People's University for a few years after retiring from Congress. We usually eat it around Christmas, but it is good anytime for brunch.
6 eggs, slightly beaten
1 c grated Cheddar chesse (extra sharp)
6 slices of bread cubed
2 cups of milk
1 lb sausage, extra hot
1 t salt
1 t dry mustard
pepper to taste
cube bread slices, brown sausage and pour off grease. In a casserole dish: 1 layer of bread, 1 layer sausage, 1 layer cheese. repeat until all ingredients used. slightly beat egg and pour milk into eggs.
add salt and dry mustard and pepper. mix together. pour liquid over layers. cover for 12 hours in refrigerator. cook for 1 hour covered at 350.
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