<strong>Company Breakfast Cheese Soufflé</strong> 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. <strong>Ham Glaze</strong> 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. <strong>Scalloped Potatoes with Ham</strong> 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. <strong>Cheese Ball</strong> 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. <strong>Apple Crisp</strong> 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. <strong>Mamie Eisenhower’s Fudge</strong> 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. <em>If you have any questions or requests, you may call me at 304-799-4757.</em> <em>Louise</em>
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