[Table of Contents] [Complete Index]
Recipe By: Karen Reid
| Amount | Measure | Ingredient - Preparation Method |
| 6 | slices | dense white bread (Pepperidge Farm Toasting) |
| margarine | ||
| 1 | lb | sausage |
| 1 | tbsp | sage (powdered or crushed) |
| 6 | eggs | |
| 2 | cups | half and half |
| 1 | cups | shredded cheddar cheese |
Spread margarine on one side of bread slices and place margarine side down in a 13 x 9-inch casserole dish. Brown sausage, drain well and crumble over bread slices. Sprinkle with sage. Beat eggs, add half and half and beat until blended. (DO NOT use electric mixer). Pour egg mixture over casserole and sprinkle with cheese. Cover with aluminum foil and refrigerate overnight. Bake at 350 for 50 minutes. Remove foil and bake another 10 minutes until golden and cheese is melted.
Recipe By: Esma Lee Smith
| Amount | Measure | Ingredient - Preparation Method |
| 16 | slices | white bread - with crusts removed |
| slices | Canadian bacon | |
| slices | cheddar cheese | |
| 6 | eggs | |
| 1/2 | tsp | salt |
| 1/2 | tsp | pepper |
| 1/2 - 1 | tsp | dry mustard |
| 1/4 | cup | minced onion |
| 1/4 | cup | green pepper - finely chopped |
| 1 - 2 | tsp | Worcestershire sauce |
| 3 | cups | whole milk |
| dash | red pepper (Tabasco) | |
| 1/4 | lb | butter |
| Special K or crushed Corn Flakes |
In a 9" x 13" buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of Canadian bacon, sliced thin. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make it like a sandwich. In a bowl, beat eggs, salt and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and tabasco. Pour over the sandwiches, cover and let stand in fridge overnight. In morning, melt 1/4 pound butter, pour over top. Cover with Special K or crushed Corn Flakes.
Bake, uncovered, 1 hour at 350 degrees. Let sit 10 minutes before serving.
Serving Ideas : Serve this with fresh, cut-up fruit and hot cinnamon rolls.
Recipe By: David Berkey
| Amount | Measure | Ingredient - Preparation Method |
| 2 | lbs | bulk pork sausage |
| 2 | cups | shredded cheddar cheese - divided |
| 1 | can | cream of chicken soup |
| 1 | cup | sour cream |
| 1 | cup | French onion dip |
| 1 | cup | chopped onion |
| 1/4 | cup | chopped green bell pepper |
| 1/4 | cup | chopped sweet red pepper |
| 1/8 | tsp | pepper |
| 1 | 30oz pkg | frozen shredded hash brown potatoes - thawed |
In a large skillet, cook sausage, drain. In a large bowl, combine 1 3/4 cups cheese and the next seven ingredients; fold in potatoes
Spread half into greased shallow 3-quart baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
Recipe By: Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 8 | eggs - boiled and peeled | |
| 1 | lb | roll sausage |
| bread crumbs |
Boil eggs. Roll in flour. Slice sausage into 8 parts. Put sausage around egg and roll in bread crumbs.
Chill. Deep fry until done. Drain on paper towels. Cut in half and serve.
Recipe By: Barbara Harrison
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | flour |
| 1/2 | tsp | salt |
| 3 | tsp | baking powder |
| 2 | eggs | |
| 1 3/4 | cups | milk |
| 4 | tbsp | shortening |
Sift all dry ingredient into bowl: add yolks of eggs and milk. Beat well and add melted shortening which has been cooled. Beat egg whites until stiff and fold into batter: mix, but do not beat. Pour three or four tablespoons of batter into the center of very hot, well-greased waffle iron: if electric iron is used no grease is necessary, spread batter slightly; close iron and bake about 1 1/4 minutes, or until well puffed up, and brown on one side; turn and bake about 3/4 of a minute. Remove at once to a hot plate and serve immediately with plenty of butter and maple syrup.
Source: "From cookbook of Carter Harrison's mother"
Yield: "4 ½ waffles"
NOTES : The secret of good waffles is a very hot waffle iron, which should be kept at an even temperature throughout baking.