Sunday, January 20

Ham Souffle

Oooh la la! So elegant, so refined! This is the perfect addition to the Hamtacular Spectacular. (Thanks to Corrine True of the Immanuel Lutheran Dorcas Society for this unusual recipe.) Enjoy - and remember, if anyone makes fun of you for makin a froo-froo souffle, you remind them that there's never nothin froo-froo about the Midwest's favorite: Haaaaammmmmmmmmmmmmmmmmm!

16 slices fresh bread (remove crust)
8 oz. cream cheese
2 c. ham (cubed) or sausage (cooked) (wait a minute - if I'm readin this right, if you're usin ham it doesn't have to be cooked? that's ... hold on - is ham raw? or is it cured? can you tell I'm a vegetarian?)
3 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
6 eggs
2 c. corn flakes (crushed)
1/2 c. butter (melted)

Oven temp: 350 degrees

Pan size: 9x13 bakin pan

How to:
Butter a 9x13-inch pan. Fit 8 slices of bread to cover bottom of pan. Add ham and cheese, top with 8 slices of bread. Mix other ingredients, pour over last layer of bread, cover with foil and refrigerate. (I don't know much about makin souffles, but this doesn't sound like the souffles I've seen before...) Before bakin, bring to room temperature, remove foil and top with corn flakes and butter. Bake at 350 degrees for 1 hour. Garnish with fresh fruit on servin plates. (I take it this is a breakfast dish then? It seems awful breakfasty.)

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