| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Tex-Mex |
Dairy, Casseroles, Main dish, Tex-mex |
6 |
Servings |
INGREDIENTS
|
|
GARNETT PJXG05A |
| 1 |
lb |
Lean bulk pork sausage — |
|
|
Cooked, drained well |
| 2 |
tb |
Butter |
| 5 |
sl |
White bread — not thin |
|
|
Sliced |
| 1 |
lb |
Monterey Jack cheese — |
|
|
Grated |
| 1 |
lb |
Sharp Cheddar — grated |
| 4 |
oz |
Can chopped green chilies |
| 4 |
|
Eggs or Egg Beaters |
| 2 |
c |
Milk Salt |
| 3/4 |
ts |
Chili powder White Pepper |
INSTRUCTIONS
Brown sausage, drain and set aside. Lightly butter one side of each bread
slice and then cut into 1/2-inch cubes. Sprinkle half the bread cubes
evenly in the bottom of a buttered 7 x 11-inch baking dish. Sprinkle half
the cheese and half th chilies over bread cubes. Cover with sausage. Repeat
layering with remaining bread, cheeses, and chilies. Combine eggs, milk,
and seasonings. Pour evenly over layers. Covr and chill at least 8 hours or
overnight. Bake uncovered, at 350 deg. for 1 hour until golden brown. Let
stand 15 minutes before cutting. Source: Stenciled Strawberry...Albany, NY
Junior League
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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