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From: emmyl@azure.UUCP (Emmy Lou Roe)
Newsgroups: net.cooks
Subject: 24 hour wine-cheese omelete
Message-ID: <190@azure.UUCP>
Date: Fri, 3-May-85 13:49:09 EDT
Article-I.D.: azure.190
Posted: Fri May  3 13:49:09 1985
Date-Received: Sun, 5-May-85 01:54:54 EDT
Organization: Tektronix, Beaverton OR
Lines: 34


    1    large loaf day-old french bread (break into small pieces)
    6 T  unsalted butter, melted
  3/4 lb shredded Swiss cheese
  1/2 lb shredded Monteray Jack cheese
   19    slices Genoa salami, chopped
  1/2 C  white wine
    4    large green onions, chopped
    1 T  dry 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 cheese (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,
until browned.