I had not thought of mulling Apricot Nectar before, but it sounds rather interesting. I like the fact that you make it up ahead of time and can store it in the refrigerator. If you were serving this is a punch bowl, or chafing dish, you could stick a few whole cloves in the other half of the lemon sliced as a decoration.
We joined the old gang Saturday morning for a Tailgate Party before the game. At first we would bring a cold picnic lunch, and then people started bringing in hot dishes, and soon the guys were barbequeing, and now that everybody comes early to the games we have to arrive so early that we begin with breakfast. Some fans stay and have a late night dinner after the game!
So now, it’s not just fix a couple of dishes to share, it is fix TWO meals to take.
There are all kinds of versions of this Breakfast Casserole around, but this one is easy and transports well. When I fixed it Friday night, I chopped in a bright red pepper for color.
Hearty Breakfast Casserole:
8 eggs
7 slices of bread
1 pound mild cheddar cheese
4 cups milk
1 package sage breakfast sausage crumbled
2 teaspoons dry mustard
Dash Worcestershire sauce
Use a firm bread, such as French or Italian or Whole Wheat. Trim off the crusts and save for another use. Cut bread into 1 inch cubes. Place the break on the bottom of a 9 x 13 inch pan. Beat the eggs with a hand whisk in a large mixing bowl. Stir in remaining ingredients. Pour over the bread. Cover and refrigerate overnight. Cook at 350 for 1 hour and 15 minutes.
Serves 4 to 8 depending on the size of the servings and what else is on the menu.
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