Company Breakfast Cheese Soufflé

8 slices white bread, buttered and diced

1 pound sharp cheese, grated (I don’t like sharp cheese, so I use mild.)

6 eggs, slightly beaten

3 cups milk

3/4 tsp. dry mustard

3/4 tsp. salt

Dash red pepper

Alternate bread and cheese in a casserole dish.

Combine all other ingredients and pour over bread and cheese.

Bake at 350º until set and nice and brown on top.

Ham Glaze

3/4 cup apple cider vinegar

1/2 cup brown sugar

2 Tbsp. white Karo syrup

1 Tbsp. mustard

Mix together.

Baste ham every 20 minutes.

Scalloped Potatoes with Ham

I love to make this for John Mutcheller. He and Robin take me out to dinner quite often. I try to repay them with a dish now and then.

1/2 pound cubed ham (I use Tavern ham)

8 to 10 medium potatoes

2 medium onions

1/2 tsp. salt

1/2 tsp pepper

10 1/2 ounce can Cheddar Cheese soup

1 soup can of milk

Preheat oven to 350º.

Peel and slice potatoes and onions.

Layer ham, potatoes and onions in a 9 x 13 inch baking dish.

Sprinkle with salt and pepper

Mix soup and milk.

Pour over potatoes, onions and ham.

Bake for about 1 hour.

Cheese Ball

Two 8-ounce cream cheese

1 small can crushed pineaple, drained well

1/4 medium green pepper, chopped fine

1/4 onion, chopped fine

Chopped nuts

Mix all ingredients except chopped nuts.

Chill.

Form into a ball and roll in chipped nuts.

Apple Crisp

4 cups apples, sliced

4 Tbsp. lemon juice

1/3 cup flour

1/2 cup brown sugar

1/2 tsp. salt

1 tsp. cinnamon

1/4 cup melted margarine or butter

Put apples in a shallow 8-inch pan.

Sprinkle with lemon juice.

Combine dry ingredients with butter and mix until crumbly.

Sprinkly over apples.

Bake at 375º for 30 minutes.

Serves 8.

Mamie Eisenhower’s Fudge

When Maude Evans, who lived at the Trout Hatchery, went to Louisiana, she sent this recipe to me.

4 ½ cups sugar

Pinch salt

4 Tbsp. butter

1 tall can evaporated milk

Bring the above ingredients to a boil for six minutes.

Remove from heat and add:

12 ounces semi-sweet chocolate

12 ounces German sweet chocolate

1 pint marshmallow cream

2 cups nut meats, chopped.

Beat until everything is melted.

Pour onto waxed paper and allow to set for three hours.

This recipe makes quite a lot, so have a large enough piece of paper and a large place to pour it out. It never dries out, but remains moist for a week or more.

If you have any questions or requests, you may call me at 304-799-4757.

Louise