Cheese Casserole

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              FOOD FUNNY
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We haven't had a good groaner in a long time. Here's one from "allstlpurr":

Many years ago a baker's assistant called Richard the Pourer, whose job
it was to pour the dough mixture in the making of sausage rolls, noted
that he was running low on one of the necessary spices, he sent his
apprentice to the store to buy more.

Unfortunately, upon arriving at the shop, the young man realized that he
had forgotten the name of the ingredient. All he could do was to tell
the shopkeeper that it was for Richard the Pourer, for batter for wurst.

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             TODAY'S RECIPE
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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.
Received on Tue Mar 24 17:57:23 2009