Recipe - Steeplechase Brunch

12 sl White bread
2 (up to)
3 tablespoon Butter; softened
One half cup Butter
One half pound Fresh mushrooms; cut or sliced up
2 cup Thinly cut or sliced up yellow onions
Salt to taste
Pepper to taste
1 One half pound Mild sausage
Three fourths pound Cheddar cheese; grated
5 Eggs
2 1/3 cup Milk
1 tablespoon Dijon mustard
1 teaspoon Dry mustard
1 teaspoon Ground nutmeg
1 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Finely minced parsley

Remove crust from bread. Butter one side of bread with softened butter and
set aside. Melt One half cup butter. Add mushrooms and onions and saut‚ over
medium heat for 5 to 8 minutes or until tender. Season with salt and
pepper. Drain and set aside. Cook the sausage, drain, and break into
bitesised pieces. ln a buttered 7x11 shallow pan, layer half the bread
with the buttered side down, mushrooms and onions, sausage, then cheese.
Repeat. In a bowl mix the eggs, milk, Dijon mustard, dry mustard, nutmeg, 1
teaspoon salt and 1/8 teaspoon pepper. Pour over sausage and cheese. Cover
and refrigerate ovrnight. Remove from refrigerator 1 hour before baking.
Sprinkle parsley over the top. Bake uncovered, in a preheated 350ø oven for
1 hour. Yield: 8 to 10 servings.

KEM EMBREY ABURROW

(MRS. HARRY J.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.