3 : c Fresh peaches -- thinly
Sliced : Sliced
2 : c Milk
2 : c Bread crumbs
pn : pn Salt
1 : c Dark brown sugar
2 : Eggs -- beaten
1/4 : c Sweet butter
1/4 : ts Cinnamon
3 : c Canned peaches; chopped
2 : c Milk
2 : c Bread crumbs (we used angel
-biscuit : -biscuit crumbs)
1 : pn Salt
1 : c Light brown sugar; packed
2 : Eggs; beaten
1/4 : c Butter
1/4 : ts Cinnamon
1/2 : ts Almond extract
1/2 : ts Creme bouquet (optional -
-available : -available through specialty
0: For sausage cups, combine all ingredients thoroughly
1: Firmly press into six 5-oz
2: ovenproof custard cups
3: Place in shallow baking pan
4: Bake in preheated moderate oven (350 F
5: ) about 45 minutes
6: Unmold; drain on absorbent paper
7: For eggs, melt butter in large skillet over low heat
8: Beat together eggs, salt, pepper and milk until fluffy
9: Pour into skillet
10: Cook, stirring lightly until eggs are just barely set
11: Arrange sausage cups around eggs on serving platter
12: Garnish with parsley
13: Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp
14: idiscover
15: co
16: uk/pub/food/mealmaster/recipes/quaker01
17: zip