An increasing number of Amish settlements are permitting gasoline-powered appliances (there are plenty that still prohibit them). This definitely can come in handy when it comes to food preservation and preparation, although I have noticed that where gas-freezers are embraced, reliance on home-canning tends to decrease. I think that’s a shame in the sense that home-canning has been such a part of Amish culinary culture, I’d hate to see it die out.
This recipe came to me from an Amish woman in Ohio in a settlement that does permit gas refrigerators and freezers. It allows her to prepare this breakfast casserole the night before. She called the recipe “country brunch”, but it looks a big, hearty delicious casserole to me:) Give it a try!
16 slices firm, white bread
2 1 /2 cups cooked ham (about 1 pound)
16 ounces of cheddar cheese, shredded
16 ounces of mozzarella cheese, shredded
3 cups milk
1 /2 teaspoon dry mustard
1 / 8 – 1 /4 teaspoon onion powder
3 cups corn flakes, uncrushed
1 /2 cup melted butter
Arrange bread in a greased 9 X 13 inch pan and layer with half of bread, half of ham, and half each of the cheeses. Places remaining bread in pan and repeat layers. Combine eggs, milk, and seasonings. Pour over layers. Refrigerate overnight. Remove 30 minutes before baking. Combine cornflakes and butter. Sprinkle over top. Bake at 375 for 45 minutes. Cover loosely with foil to prevent over-browning. Yield: 12 – 15 servings.