| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats, Eggs |
American |
|
6 |
Servings |
INGREDIENTS
| 12 |
sl |
Sourdough bread — or |
| 2 |
c |
Milk |
| 6 |
sl |
Whole-grain bread — halved |
| 1/2 |
ts |
Salt |
| 1 3/4 |
c |
Mozzarella or monterey jack |
| 1/2 |
ts |
Dry mustard |
| 1 1/2 |
c |
Cooked beef — lamb or pork |
| 1/4 |
ts |
Ground black pepper |
|
|
Cut bite-size |
| 1 |
ts |
Worcestershire |
| 1 |
c |
Carrot or zucchini — shred |
| 1 |
ts |
Dried thyme leaves — |
|
|
Crumble |
| 4 |
|
Eggs |
| 1 |
ts |
Dried basil leaves — |
|
|
Crumble |
INSTRUCTIONS
In a 10x6x2 baking dish, layer bread slices to cover bottom of dish.
Sprinkle cheese, meat and veggies over bread. In a bowl, stir togeteher the
eggs, milk and seasonings till well mixed. Pour carefully over ingredients
in baking dish. Cover. Let stand 1 hour at room temperature or in fridge
for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center
is nearly set. Let stand 10 minutes. Cut into squares.
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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