This recipe, from "Cinnamon Mornings Chocolate Dreams" (Lanier Publishing) by Pamela Lanier is a feature of The Radio Kitchen. Your radio home for food, fun and friends. Recipe courtesy of The Whitegate Inn
In a saucepan, cover asparagus (cut into 2-inch pieces) with water; cover and cook until just tender. Drain and set aside. Lightly brush butter over one side of bread slices (crusts removed). Place half of the bread, buttered side up, in a greased 9x13 glass baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs. Add milk, onion, salt and mustard to eggs. Pour over bread. Cover and refrigerate overnight.
Bake at 325 for 50 minutes, uncovered. Sprinkle with remaining cheese and return to oven for 10 minutes longer.
|... an excerpt of:
"Cinnamon Mornings Chocolate Dreams" (Lanier Publishing)
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Recipe provided as a feature of:
Your radio home for food, fun and friends.
Reprinted with permission from the publisher.