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Page 15 · column 4 of 6 · from the scan, no model involved
browned, stirring to crumble: drain. Layer half each of sausage, chiles, and cheese over English muffins. Combine sour cream and eggs: pour over casserole. Repeat layers with remaining sausage, chiles, and cheese: cover and refrigerate 8 hours. Remove from refrigerator, and let stand at room temperature 30 minutes. Bake, uncovered, at 350 degrees for 35 to 40 minutes. Yield: 8 to 10 servings. Scrambled Egg Casserole 1/4 c. chopped green pepper 2 T. butter 6 beaten eggs 1 T. butter 1 T. flour 1 /4 t. salt 1 c. milk 1/2 c. grated cheese 2 T. chopped pimento 1 T. butter 3/4 c. soft bread crumbs In skillet, cook green pepper in the 2 T. butter until tender. Add eggs and scramble just until set. Set aside. In medium saucepan, melt 1 T. butter, blend in flour, 1/4 t. salt. Add milk. Cook and stir until bubbly. Add cheese; stir until melted. Fold in eggs and pimento. Turn into 1 qt. casserole. Combine melted butter and crumbs. Sprinkle on top of casserole. Bake in 350 degrees oven 15 to 20 minutes. Makes 6 servings. Savory Sausage Ring 1 1/2 lb. bulk pork sausage 3/4 c. uncooked oats 2/3 c. chopped peeled apple 3/4 t. salt
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