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8 servings
suggest servings
| 16 | slices | bread | crusts removed |
| 16 | slices | bacon | or ham, cooked |
| 16 | slices | cheddar cheese, very old, sharp | |
| 6 | large | eggs | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 1 | teaspoon | dry mustard | |
| 1/4 | cup | onion | minced |
| 1/4 | cup | green bell pepper | finely chopped |
| 2 | teaspoons | worcestershire sauce | |
| 3 | cups | milk, whole | or 2% |
| 1 | dash | red hot pepper sauce (eg. Tabasco) | |
| 1/4 | pound | butter | |
| 1 | x | cornflakes | crushed |
In 9 X 13 inch buttered baking dish (use a BIG dish), put 8 pieces of bread.
Add pieces to cover dish entirely.
Cover bread with cooked back bacon slices or ham slices.
Lay slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich).
In a bowl, beat, eggs, salt and pepper.
To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco.
Pour over the sandwiches.
Cover and let it stand in the fridge overnight.
In the morning, preheat oven to 350 degrees F.
Melt 1/4 pound butter and pour over top.
Cover with crushed corn flakes cereal.
Bake 1 hour in 350 degrees F oven.
Let stand for 10 minutes before serving.
| % Daily Value* | |
| Total Fat 39.0g | 59% |
| Saturated Fat 22.0g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 1021mg | 43% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 1.0g | 6% |
| Sugars 8.0g | |
| Protein 26.0g | 52% |
| Vitamin A | 24% | Vitamin C | 7% | |
| Calcium | 61% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Whether you call them appetizers, hors d'oeuvres, canapés, amuse-bouches, or amuse-gueules, they are the scrumptious...
This white bread recipe is great. It is absolutely delicious and it is a very large loaf. I found that I had to add extra flour to the dough while it was kneading as the dough seemed wet. The only problem I had is that my 1.5 to 2 lb bread machine could not handle the size of the bread. It rose so high that the top touched the lid and that portion didn't cook completely. (That may have been because I needed to add extra flour though). Otherwise, I recommend this recipe very highly. When I make it next time, I'll probably just bake it the traditional way after the machine kneads the dough. *****
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