Great for brunch or entertaining up north at the cabin.
Mom’s Breakfast Casserole
6 slices white bread
½ lb. bacon, fried and diced
Milk to beat eggs
8 oz. cheddar cheese
½ green pepper, chopped
onions, chopped (optional)
Butter a 9″x13″ pan. Butter one side of each slice of bread and put into pan, butter side down. Layer bacon, green pepper, cheese and onion. Beat eggs and enough milk to make 2 cups. Pour over ingredients layered in pan and refrigerate overnight. Bake at 300° for 40-45 min.
This lighter Milwaukee rye bread took the blue ribbon in 1965 at the 118th Ozaukee County, Wisconsin Fair. Ozaukee County stretches a length along Lake Michigan, from Mequon to Port Washington. At that time it was very much rural farming area, that even boasted a few hexagon-shaped barns. Port Washington was a strong Great Lake fishing hub, and its southern reaches, towns like Mequon and Thiensville, were just transitioning into suburbs.
The rye bread recipe calls for a 2-3 day development of “the SOUR,” uses soft lard and the
In Milwaukee, Rye Bread is a luscious dark, almost black bread and is fabulous. No other bread can be served along a hearty borscht or top corn beef, sauerkraut and swiss cheese! This recipe comes from Austria and was published by Citidel Press in 1965 in William I. Kaufman’s The Catholic Cook Book, Traditional Feast and Fast Days. This Dark Rye was prepared for days of fast, in Lent.