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Pasta, Seafood and Eggs:
Cheese Pouf

from Atlanta Cooknotes


INGREDIENTS:
8 slices white bread
1 (8 ounce) package Old English cheese slices
4 tablespoons butter
3 eggs
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dry mustard
2 cups milk
TO PREPARE:

Trim crusts from bread and cut into 1-inch squares.  Cut cheese slices into bite-sized pieces.  In greased, shallow 2-quart casserole, alternate layers of bread and cheese, beginning with bread.  Pour melted butter over top.  Beat eggs well.  Stir in salt, pepper, mustard, and milk, combining thoroughly.  Pour over ingredients in casserole.  Cover and chill at least 4 hours.  Bake covered in a preheated 350 degree oven for 30 minutes.  Uncover and bake 30 minutes longer until top is golden and puffy.

SERVES: 6



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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