Mom's Cheese Strata

Mom would make this Chritmas Eve and let it set in the refrigerator overnight. Then bake it in the morning while we opened presents. I still make this today for holidays which makes breakfast in the morning very easy.

12 slices day-old bread with crusts trimmed (Depending on size sometimes more.)

3/4 lb. shreaded chedder cheese or your favorite.

4 to 6 eggs, 2-1/2 cups milk, 1/2 t. prepared mustard, 1-1/2 t. salt, pepper to taste

Large 12 x 7 x 2 inch glass baking dish ( or larger) greased, arrange one layer bread then cheese and second layer of bread. (Sometimes I do three layers and add shredded ham or cooked crumbled breakfast sausage.)

Beat eggs, add milk, mustard, salt and pepper. Pour over the bread and cover well and let stand at least one hour or overnight.

Bake at 325'F for one hour and serve immediately.

Great with a hot cup of coffee, cold Champaign or a Formaosa!

Aunt Vern's Russian Tea Balls

These are great Christmas cookies or can be made at any time of year, plus they are very easy to make. My Mom would make these fairly small about one inch in diameter and the secret is not to over bake so they will melt in your mouth.

1 c. butter       1/4 t. salt     1 t. vanilla (I like a touch more.)                                   

1/2 c. powder sugar   2-1/4 c. sifted flour     3/4 c. very finely chopped walnuts

Preheat oven to 400', Chill dough (This is so the dough doesn't stick to your hands. You can wait over night.) roll balls and place on greased cookie sheet or parchment. Bake until set, not brown, about 14-17 minutes. Make sure you try a few so they are not too done. After Tea Balls are totally cool dust with additional powder sugar

Cheese Puffs

1 Stick Butter

4 oz. Cream Cheese

1/4 lb. Cheddar Cheese shredded or cut up


Melt above in double boiler or micro wave then

whip well to blend.


Use Pull-Apart bread, white, and trim crust or

cut bread in cubes.


Fold (2) Beaten egg whites into cheese mixture.

Coat bread with hot cheese mixture and chill on cookie sheet.


Bake 375' until Golden Brown


Hazelle's Italian Pretzels

2 lbs. hard pretzels ( small short the best.)

2 c. Olive Oil

1 pkg. Hidden Valley Ranch Original (Dry Mix)

1 pkg. Good Seasons Dry Italian Mix

Dash of Garlic Powder and salt

2 tsp. Lemmon Pepper

Mix dry ingrediants and oil. Put pretzels in roasting pan. Pour mixture over pretzels stirring until well coated. Preheat oven to 275'F. Bake for 45 minutes, stir every 15 minutes during the heating cycle. Drain on brown paper or brown paper bags.

Dobos Torta Icing

This icing was my number one favorite that my Mom made while I was growing up. I would eat the cake, save the icing, then slowly enjoy the icing. I remember one time when I had my small pile of icing when my Mom reached over grabed it and consumed it. I will never forget the moment.

1 lb. Powder Sugar                         1/2 lb. Sweet Butter

3 Egg Yolks                                    1 teaspoon Vanilla

2 Tablespoons Cocoa Powder        5 Tablespoons Milk

Mix sugar and butter together, add yolks one at a time, beating well after each, add vanilla and blend into mixture.

Heat Milk and Coca until hot, stir continuously until hot, but not boiling. Mix into above and stir until a smooth icing develops.

Spread onto your favorite cake and keep chilled.