Subject: Cheese Casserole
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 08 2001 - 20:26:37 EST
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F O O D F U N N Y
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Here's a cute one, courtesy of reader Diane Gorodetzer.
A biology professor went into a bar and said, "My good bartender, give
me a martinus."
The bartender said, "Don't you mean a martini?
"If I want more than one," the professor said, "I'll ask for it."
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T O D A Y ' S R E C I P E
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The word casserole usually conjures images of canned condensed soup
in my mind, so I prefer to think of this dish more as a savory bread
pudding. Whatever you call it, it's easy, attractive, and delicious.
Cheese Casserole
8 slices bread, crusts removed
8 oz (225 g) aged cheddar cheese, grated
3 eggs, beaten
2 cups (500 ml) cream or milk
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
Paprika for garnish
Cut the slices of bread in half diagonally and arrange half of them
pinwheel fashion in the bottom of a greased 8-inch (20 cm) round pie
plate or cake pan. Cover the bread with the cheese and arrange the
remaining bread pinwheel fashion over the cheese. Whisk together the
eggs, cream, mustard, salt, and pepper and pour over the bread. Let
the dish sit for 1 hour and bake in a preheated 350F (180C) oven for 1
hour. Sprinkle a little paprika over the top and serve immediately.
Serves 4 to 6.
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