| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
French |
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
c |
French bread |
| 3 |
c |
Cubed cooked ham |
| 1/2 |
lb |
Cheddar cheese; cut in 1-inch cubes |
| 3 |
tb |
Flour |
| 1 |
tb |
Dry mustard |
| 3 |
tb |
Melted butter |
| 4 |
|
Eggs |
| 3 |
c |
Milk |
| 3 |
dr |
Tabasco |
INSTRUCTIONS
Make a layer of 1/3 of the bread, ham & cheese cubes in a buttered,
straight-sided 8-cup baking dish. Mix flour & mustard in a cup; sprinkle
about 1 tablespoon over layer; drizzle 1 tablespoon melted butter over.
Repeat layering as before to make two more layers. Beat eggs with milk &
Tabasco until foamy; pour into dish. Cover, chill at least 4 hours or
overnight. Bake uncovered at 350 for 1 hour or until puffed and golden.
Serve at once. Serves 6-8.
MRS C.E. (JUNE) JOHNSTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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