| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Swiss |
Brunch, Breads, Cheese, Meats |
9 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1 |
lb |
Bulk Sausage |
| 1/2 |
c |
Onions; chop |
| 14 |
c |
Parmesan cheese; grate |
| 1/4 |
c |
Swiss cheese; grate |
| 1/4 |
ts |
Tabasco |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Parsley; chop |
| 2 |
c |
Biscuit mix |
| 3/4 |
c |
Milk |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Mayonnaise |
| 1 |
ts |
Water |
INSTRUCTIONS
Brown the onions and sausage. Drain well. Add the onions, Parmesan, Swiss,
Tabasco, salt and parsley. Make a batter of biscuit mix, milk and mayo.
Spread half of batter in 9x9x2" greased pan. Pour in sausage mixture.
Spread remaining batter on top. Mix egg yolk and water and spread on top.
Bake at 400~ for 25 to 30 minutes until cake leaves edge of pan. Cool for 5
minutes before cutting into 3" squares. Source: Times-Picayune. This
freezes well. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 20, 1997
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