Peach Dessert - Eleanor Owens

• 1 package powdered sugar
• 1 stick butter
• 2 eggs
• 1 pint heavy cream, whipped
• 4-5 sliced peaches (10-12 medium) RIPE
• 1 sleeve graham crackers(3-4 cups of crumbs)

put graham cracker crumbs into 8''x12'' pan. beat butter, sugar and eggs together. dollop over crumbs, then spread together. Spoon peaches over. then spread whipped cream on top of that. sprinkle with more crumbs.

refrigerate over night or all day.

Christmas Wassail - Barbara Bell's

• 2 cups sugar
• 4 cups hot water
• 1 tsp whole cloves
• 4 sticks cinnamon
• 10 whole allspice berries
• 1/3 cup red hots

combine all of the above in glass bowl. microwave until sugar is dissolved and steamy. Stir, cover and stand on counter overnight. next morning, remove spices and add:

• 3 cups orange juice
• 2 small cans lemonade concentrate (undiluted)
• 3 cups apple juice

stir and heat. serve warm.

Never-Fail cheese breakfast souffle - Helen Smith

• Butter
• 5 slices white bread
• 1 1/2 cups shredded sharp cheese (12 oz)
• 1 1/2 cups shredded mozarella cheese
• 4 eggs lightly beaten
  
• 1 3/4 cups half and half
• 1/8 tsp paprika
• 1/4 tsp onion powder
• 1/2 tsp curry powder
• pinch cayenne
• 1/2 tsp worcestershire sauce
• 1/2 tsp dry mustard
• 9-10 sausage links cooked and cut into 1/2'' pieces

butter 8" pan. remove crusts from bread. Butter and cut into cubes. place half in pan. sprinkle with half of the cheeses. place half of sausages. Add remaining bread over sausage. top with remaining cheeses. top with remaining sausages. combine eggs, half and half, and seasonings. pour over all. cover with foil and refrigerate overnight. bake at 325 for 1 hour (uncovered) or until knife comes out clean and top is lightly browned.