Aunc.1818 net.cooks utcsrgv!utzoo!decvax!ucbvax!ihnss!cbosg!harpo!chico!duke!unc!smb Mon Feb 8 22:51:07 1982 24 hour wine-cheese omlet Here's a wonderfully decadent brunch dish a friend served. I haven't made it yet -- I'll do so this weekend -- but have eaten it, and it's marvelous. --Steve 1 large load day-old french bread (break into small pieces) 6 T unsalted butter -- melted 3/4 lb shredded Swiss cheese 1/2 lb shredded Montery Jack [9 slices Genoa salami, chopped] 1/2 c white wine 4 large green onions, chopped 1 T mustard 1/4 t pepper 1/8 t red pepper 16 eggs 3 1/4 c milk 1 1/2 c sour cream 2/3 c grated Parmesan Butter 2 3-quart baking pans (9x13"). Spread bread over bottom; drizzle butter over bread. Sprinkle with Swiss and jack cheeses [and salami]. Beat together eggs, milk, wine, onion, mustard, and pepper until foamy. Pour over cheese. Cover with foil and refrigerate 24 hours, or overnight. Remove from refrigerator 30 minutes before baking. Bake, covered, at 325 degrees for 1 hour until set. Uncover, spread sour cream, sprinkle with parmesan and bake 10 minutes till browned. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.