Madeleine's Baked Fondue

It didn't take me much longer than a trip to the market to make Hi-Ho's Baked Fondue. I even went out on a limb and didn't exactly follow the directions. That is a big deal for me as a cook that likes to follow recipes and tends to not 'wing it'. By the way, this is much less like a bread pudding but much more a souffle like

I decided to use a baguette and then doubled the wet ingredients. It worked perfectly. The picture below is after I made my first layer.


















Ingredients
1 baguette, cut into three equal lengths, and then each piece is cut in half lengthwise.
 4 eggs beaten
tub of Old English cheese to spread on baguette lightly
cheddar cheese slices
tomato slices
Lots of dry mustard
Lots of Worcestershire sauce
salt and pepper
1 teaspoon chopped onion
3 cups milk

Directions
 *Below are additional pictures of my assemblage.*

1. Place bread, cheese, and tomatoes in layers in a round baking dish.




















2. Beat eggs, add milk and seasonings. Stir. I add a lot of seasoning and it ended up a light tan color.

3. Pour over bread and cheese. 
 
















4. Top with a layer of slices cheese.
 
















5. Let stand on hour. Stare at it and drool.

6. Preheat oven to 325.

7. Bake for one hour.

8. Cut like a pie and serve.

This served my family of five with left overs.

Baked Cheese Fondue

Oh my oh my this makes me think of fondue married to Welsh Rarebit served as a cake pop in heaven. Oh Hi-Ho why did you never make this for me! Oh SP? Honey? Can you run out to store please?

(silence)

oh darn he is at hockey. Gasp!

Ingredients
6 slices bread without the crust
2 eggs beaten
1/2 package sliced Old English or any cheddar cheese
tomato slices
dry mustard
herbs
worcertershire sauce
1 teaspoon chopped onion
1 and 1/2 cups milk

Directions

1. Place bread and cheese in layers in a baking dish.
2. Beat eggs, add milk and seasonings. Stir. 
3. Pour over bread and cheese. 
4. Let stand on hour. Stare at it and drool. 
5. Preheat oven to 325. 
6. Bake for one hour. 

Makes 3 to 4 servings. 

Mushroom and Cheese Souffle

The 1950's antiquity of some of these recipes really cracks me up! Another Pete special!


 
Ingredients
1 package Old English cheese
1 can Campbell's cream of mushroom soup
4 eggs, separating yolks from whites- slightly beat the whites
4 strips of bacon, cooked and crumbled
serve with : corn muffins and a salad

Directions

1. Preheat oven to 325 degrees. Butter a casserole dish. 
2. In a double boiler, melt Old English cheese.
3. Blend in mushroom soup. 
4. Add egg yolks and cook slowly, stirring until thick. 
5. Season to taste
6. Fold in slightly beaten egg whites. 
7. Pour into a buttered casserole pan.
8. Sprinkle with bacon. 
9. Place casserole dish in a shallow pan of water. 
10. Bake in preheated oven for 1 hour.

Serve with corn muffins and a green salad for a "satisfying meal"!