Christmas Sausage Casserole(RECIPE)

    1 pound ground pork sausage

    1 teaspoon mustard powder

    1/2 teaspoon salt

    4 eggs, beaten

    2 cups milk

    6 slices white bread, toasted and cut into cubes

    8 ounces mild Cheddar cheese, shredded


    Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
    In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9×13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
    Preheat oven to 350 degrees F (175 degrees C).
    Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.




makes 18 penguins

    18 jumbo black olives, pitted

    1 (8 ounce) package cream cheese, softened

    18 small black olives

    1 carrot or block cheddar cheese


    Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
    Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.