Name: Rueben Brunch Casserole
Ingredients: 10 Slices rye bread; 1 1/2 lb Cooked corned beef; 2 1/2 c Shredded Swiss cheese(10 oz); 6 Eggs; 3 c Milk; 1/2 ts Black pepper

Some well-meaning counselors may say that you need to “forgive God” for the things you have endured. Yet never in Scripture are we asked to forgive God. God has not wronged us. God is ultimately the only truly wronged party, as He is the only One who is truly innocent. It is we who have sinned against Him. In His graciousness, He has chosen to pay the penalty for our sins Himself and save us. If you are holding on to anger against the Lord, let His grace melt your bitterness. Only in submission to Him will you find peace.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Swiss	Meats, Casseroles	1	Servings

INGREDIENTS

10		Slices rye bread
1 1/2	lb	Cooked corned beef
2 1/2	c	Shredded Swiss cheese(10 oz)
6		Eggs
3	c	Milk
1/2	ts	Black pepper

INSTRUCTIONS

Cut rye bread into 3/4 inch cubes and lightly beat the eggs. Grease a 13 x
9 x 2 inch baking dish and arrange bread cubes on bottom of dish. Coarsely
shred corned beef with knife. Layer meat over bread. Sprinkle with cheese.
Beat eggs and milk and pepper in a bowl until well blended. Pour over
corned beef mixture. Cover with foil. Refrigerate overnight. When ready to
bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes,
then uncover and bake for 10 minutes more or until bubbly and puffed.
Note:  This recipe appeared in the Waycross (Georgia) Journal-Herald,
Friday, November 16, 1990.  Submitted by Mrs. Albert Schneider, it was the
first place winner of $250.00, Waycross Journal-Herald 17th Annual Cookbook
contest.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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