Belle Aire Gourmet
Recipes submitted by fellow Belle Aire Residents and friends.
Pineapple Bread Pudding
by Carol Ferry
Serves 6 – 8
¼ lb. Butter
½ Cup Sugar (can be decreased)
5 Beaten Eggs
1 20 oz. Can Crushed Pineapple
5 Slices Bread (White or Raisin), broken up
Crème/beat butter (soft or melted) with sugar
Add (stir or beat) beaten eggs
Stir in pineapple (all) with juice
Add broken up bread, stir just to moisten
Optional – sprinkle a little cinnamon on top
Optional – spoon in Comstock Cherry Pie filling slightly to cover
Bake 350 degrees for 45 minutes in greased pan
Full recipe = 1 qt. Corning ware or tin
½ recipe = 1/2 qt. Corning ware or tin (loaf)
2X recipe = 3 qt. Baking dish/tin 9 x 13
Egg Sausage Bake
by Carol Ferry
Serves 6 to 8
6 eggs, slightly beaten
6 slices bread, cut into cubes
1 lb. bulk pork sausage, fried and crumbled
1 cup shredded cheddar cheese
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
Beat eggs and add rest of ingredients. put in greased casserole dish. Refrigerate for 12 hours (shorter or longer is ok)
Bake at 325 for 1 to 1 1/4 hours until knife inserted in casserole comes out clean.