FESTIVE EGG SQUARES

(Great New Year’s eve breakfast)
1 pound bulk pork sausage, cooked and drained
4 ounces mushrooms, sliced
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded Mozzarella cheese

1-1/4 cups buttermilk baking mix (like Bisquick)
12 eggs
1 cup milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon oregano

Layer the sausage, mushrooms, green onions, tomatoes, and cheese in a greased 13x9x2-inch baking dish.

Beat together the remaining ingredients; Pour over sausage mixture. Cook uncovered in a 350 degree oven until golden brown and set, about 30 minutes.

Cut into 12 3-inch squares. Serves 12.

Hint: Recipe can easily be halved.

BOURBON HAM

10 – 12 lb fully cooked Ham
1 cup orange juice
1 cup brown sugar
1 cup Bourbon
1 Tablespoon ground cloves

Place ham in heavy plastic bag. Mix ingredients – pour over ham. Enclose ham in bag. Refrigerate overnight.

Bake:

Reserve marinate. Put ham in baking pan. Bake at 325 for about 1-2 hours, or until heated through. Remove skin and shave fat to 1/4 inch. Score fat into 1 inch diamonds. Insert whole clove in each diamond. Baste with marinate. Cook 1 hour more.

MUSTARD MOLD FOR HAM

3/4 cups sugar
1 teaspoon salt
1 1/2 Tablespoons dry mustard
1/2 teaspoon tumeric
1 envelope knox gelatin in 1/4 cup warm water
4 eggs
1/2 cup vinegar
1/2 pint whipping cream

Mix first four (dry) ingredients and set aside.

Beat eggs. Add vinegar, gelatin, and dry ingredients. Pour into sauce pan and cook over low heat, stirring constantly, until slightly thickened, (about 5 minutes). Do not boil. Cool until room temperature and fold in whipped whipping cream.

Pour into mold and refrigerate until set. A small ring mold works best.

Excellent with baked ham.