This breakfast casserole is prepared in a true Southern
tradition.  It is an excellent brunch entree and a real
crowd pleaser.  Allow for at least an 8 hour "make ahead"
as it must chill before the final baking.

SAUSAGE CHEESE STRATA
Serves - 8

1/4 cup butter softened
6 slices firm white bread
2 lbs bulk sausage
3/4 lb extra sharp cheddar cheese, grated
6 large eggs
1-1/4 cups milk
1/2 cup white wine
1 tsp garlic powder
1 Tbsp dijon mustard
6 green onions, chopped

  Lightly butter a 9x12 glass baking pan. Spread the bread
with butter and cut into 1/4 inch cubes, leaving on the
crusts.  Cook sausage well and drain.  Layer the bread
cubes in the pan.  Top with half the sausage, 1 cup of
cheese.  Repeat the layers until all is used.  Beat eggs
until light and lemon colored.  Beat in milk, wine, garlic
powder and mustard.  Pour over pan.  Cover and refrigerate
8 hours or overnight.  Uncover and bake at 325~ for 1 hour
or until lightly browned.  Top with remaining cheese and
green onions.  Let stand 5 minutes before serving. 

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
 \/\/eslie   =================