"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

SUNDAY EGGS & HAM Recipe

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This recipe for SUNDAY EGGS & HAM, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TRICIA (POELMAN-MOLENKAMP) POTJER
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 DOZEN EGGS
1/2 C. MILK
1/4 LB. BUTTER
2 LBS. CUBED HAM
1 (8 OZ.) CAN MUSHROOMS
2 CANS CREAM OF MUSHROOM SOUP
1/2 C. SHERRY (OPTIONAL)
1/2 LB. GRATED CHEDDAR CHEESE

Directions:
Directions:
BEAT EGGS & MILK. MELT BUTTER IN FRYING PAN AND SCRAMBLE EGGS. PLACE EGGS IN 9 X 13 PAN. ON TOP OF THE EGGS, LAYER HAM. NEXT LAYER MUSHROOMS. WARM MUSHROOM SOUP WITH SHERRY AND SPREAD OVER ALL. LAYER CHEESE ON TOP. COVER WITH FOIL AND REFRIGERATE 50 MINUTES BEFORE NEEDED. BAKE 250 FOR 50 MINUTES-UNCOVERED. CAN BE MADE AHEAD AND REFRIGERATED. BUT NOT FROZEN.

 

 

 

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