"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sausage Fondue Recipe

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This recipe for Sausage Fondue, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin


8 slices white bread with crust (cubed)
2 cups grated sharp cheese
1 lb. breakfast sausage, cooked and cut into bite sized pieces
4 whole eggs, beaten
2 1/2 cups milk
3/4 tsp. dry mustard
1 can cream of mushroom soup diluted with 1/2 cup milk

Grease 9x13 inch baking pan.

1. Spread bread in bottom.
2. Sprinkle cheese over bread.
3. Distribute sausage pieces over cheese.
4. To beaten eggs, add 2 1/2 cups milk and mustard. Beat well.
5. Pour over sausage mixture.
6. Cover and refrigerate overnight.

Next morning dilute soup with 1/2 cup milk. Pour over top of eggs.

Bake at 300 degrees for 1 1/2 hours uncovered.




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