nverland: (Cooking 1)
[personal profile] nverland
 photo Bacon Explosion.jpg

Bacon Explosion
TOTAL TIME 3hrs 15mins PREP 15 MINS COOK 3 HRS SERVINGS 8

INGREDIENTS

2 lbs thick cut bacon
2 lbs Italian sausage
3⁄4 cup barbecue sauce (your favorite)
3 tablespoons barbecue seasoning (your favorite rub)

DIRECTIONS

To kick off the construction of this pork medley you’ll need to create a 5x5 bacon weave. If the strips you’re using aren’t wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
The next step is to add some barbecue seasoning on top of your bacon weave.
Now that your pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Once you’ve sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Recommend 2.5 hours, for a roll 2.5 inches in diameter.
Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, place a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit.
nverland: (Cooking 2)
[personal profile] nverland
 photo SLOW COOKER CIDER HAM.jpg

SLOW COOKER CIDER HAM

INGREDIENTS:

1 ¼ cups fresh-pressed apple cider (unfiltered, raw apple juice)
¼ cup pure maple syrup
2 tablespoons smooth or grainy Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon black pepper
1 orange, scrubbed
1 best-quality bone-in smoked ham (6 to 7 pounds)
1 cinnamon stick

DIRECTIONS:

Pour cider into a 6-quart slow cooker. In a small bowl, combine maple syrup, Dijon, ginger and pepper. Zest the orange into the bowl and mix the marinade ingredients together.
Rub the marinade onto one side of the ham and place it marinade-side-down into the slow cooker. Spoon the rest of the marinade all over the rest of the ham.
Peel the orange and coarsely chop the pulp, discarding any seeds. Add the orange around the sides of the ham and tuck the cinnamon stick inside too.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
To serve, transfer the ham to a platter. Cover to keep warm. Strain liquid from the slow cooker into a gravy pitcher and serve with the ham.

*If you are preparing this recipe as gluten-free, just be sure to use brands of apple cider, maple syrup, mustard and ham that are known to be GF.
[identity profile] alexcat.livejournal.com
Easy BBQ Ribs

Savory, tender, juicy, and slow-cooked to perfection, this recipe for Easy BBQ Ribs is our newest and best. Made with our homemade Rib Rub and Fancy Barbecue Sauce, this dish is finger-licking good.

Yield:
MAKES 4 to 6 servings
Total time: 13 Hours, 45 Minutes

Recipe Time
Hands-on: 30 Minutes
Total: 13 Hours, 45 Minutes


Ingredients
1 slab baby back pork ribs (3 1/2 to 4 lb.)
*Rib Rub, divided
1/2 cup pineapple juice
2 teaspoons rice vinegar $
1 teaspoon minced garlic
Fancy Barbecue Sauce

Preparation
1. Rinse slab, and pat dry with paper towels. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Reserve 1/2 Tbsp. Rib Rub; sprinkle both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill 8 to 12 hours.
2. Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Cut slab in half, and stack halves in slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until ribs are tender.
3. Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined jelly-roll pan. Brush both sides of ribs with **Fancy Barbecue Sauce. Broil ribs 2 to 3 minutes on each side or until caramelized. Serve with remaining barbecue sauce.
Note:
Ribs may be cooked entirely on LOW for 6 to 7 hours or until tender.

*Rib Rub:
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper $
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
Preparation
Stir together dark brown sugar, smoked paprika, ground cumin, kosher salt, garlic salt, onion salt, dry mustard, freshly ground black pepper, ground red pepper, and ground ginger.

**Fancy BBQ sauce:
Ingredients
1 cup tomato-based bottled barbecue sauce
1/4 cup honey
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dried crushed red pepper
Preparation
Stir together barbecue sauce, honey, apple cider vinegar, dry mustard, and dried crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring often; boil 1 minute. Remove from heat. Cover to keep warm.
Note:
We tested with KC Masterpiece Original Barbecue Sauce.
[identity profile] alexcat.livejournal.com
Easy BBQ Ribs


Savory, tender, juicy, and slow-cooked to perfection, this recipe for Easy BBQ Ribs is our newest and best. Made with our homemade Rib Rub and Fancy Barbecue Sauce, this dish is finger-licking good.

Yield:
MAKES 4 to 6 servings
Total time: 13 Hours, 45 Minutes

Recipe Time
Hands-on: 30 Minutes
Total: 13 Hours, 45 Minutes

Ingredients
1 slab baby back pork ribs (3 1/2 to 4 lb.)
Rib Rub, divided *
1/2 cup pineapple juice
2 teaspoons rice vinegar $
1 teaspoon minced garlic
Fancy Barbecue Sauce **

Preparation
1. Rinse slab, and pat dry with paper towels. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Reserve 1/2 Tbsp. Rib Rub; sprinkle both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill 8 to 12 hours.
2. Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Cut slab in half, and stack halves in slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until ribs are tender.
3. Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined jelly-roll pan. Brush both sides of ribs with Fancy Barbecue Sauce. Broil ribs 2 to 3 minutes on each side or until caramelized. Serve with remaining barbecue sauce.
Note:
Ribs may be cooked entirely on LOW for 6 to 7 hours or until tender.

*Rib Rub:
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper $
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
Preparation
Stir together dark brown sugar, smoked paprika, ground cumin, kosher salt, garlic salt, onion salt, dry mustard, freshly ground black pepper, ground red pepper, and ground ginger.


**BBQ sauce:
Ingredients
1 cup tomato-based bottled barbecue sauce
1/4 cup honey
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dried crushed red pepper
Preparation
Stir together barbecue sauce, honey, apple cider vinegar, dry mustard, and dried crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring often; boil 1 minute. Remove from heat. Cover to keep warm.
Note:
We tested with KC Masterpiece Original Barbecue Sauce.
nverland: (cooking 3)
[personal profile] nverland
Ham and Apple Breakfast
Makes 12 servings.

What You Need
• 1 4-pound to 5-pound ham
• 5 Granny Smith apples, peeled, sliced
• 4 tablespoons butter, melted
• ½ cup brown sugar
• 2 teaspoons dry mustard

What To Do
1. Place ham in center of crockpot.

2. Evenly surround ham with apple slices.

3. In small bowl, combine melted butter, brown sugar and mustard. Mix, then drizzle over ham and apples.

4. Cover; cook 10-12 hours on low heat.

Serving suggestion: Remove ham to serving platter and arrange apples around ham on platter. Slice and serve.
nverland: (cooking 3)
[personal profile] nverland
CHICKEN-FRIED BACON
Yield: 6 servings

Vegetable oil for frying
1 pound thick-cut sliced bacon
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon (2 pinches) garlic powder, optional
Salt and pepper

Pour oil into skillet at least an inch deep. Heat to 375 degrees; use a candy thermometer for accuracy. Cut bacon slices in half.

Whisk egg and milk together in a bowl. In another bowl, season flour with garlic powder, if desired, and salt and pepper.

Double dip a bacon slice, dunking it first in the egg mixture, then the flour mixture, then back in the egg mixture, then back in the flour. Fry in oil, no more than 4 slices at a time, until golden brown, about 4 or 5 minutes. Drain on paper towels.

Nutrition per serving: 480 calories; 38 g fat; 11 g saturated fat; 95 mg cholesterol; 28 g protein; 9 g carbohydrate; 1 g sugar; no fiber; 1,595 g sodium; 30 mg calcium.
nverland: (cooking 3)
[personal profile] nverland
Adobo Pork Chops

2 tablespoons canola oil
1 small white onion, chopped
2 garlic cloves, chopped
1 1/2 ounces dried guajillo chiles, stemmed, seeded and cut into 2-inch pieces
1 1/2 cups low-sodium chicken broth
Pinch of sugar
Kosher salt
Pepper
Four 1-inch-thick, bone-in pork rib chops

In a medium saucepan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the garlic and chiles and cook, stirring, until well toasted and fragrant, 2 minutes. Add the broth and bring to a boil. Simmer the sauce over moderate heat, stirring occasionally, until the chiles are softened, 5 minutes.
Transfer the mixture to a blender, add the sugar and puree until smooth. Transfer the adobo sauce to a bowl. Season with salt and pepper.
Light a grill and oil the grate. Season the chops with salt and pepper and rub with 3/4 cup of the adobo sauce. Grill over moderate heat, turning every 5 minutes and basting with the remaining 3/4 cup of sauce, until cooked through, 20 minutes. Transfer the chops to plates and let rest for 5 minutes.
[identity profile] alexcat.livejournal.com
Black Beans and Rice

2-3 cups cooked rice
1 pint tomato juice
½-1 pound sausage or ground beef, crumbled and browned
1 medium onion, chopped and sauteed
1 can black beans, drained and rinsed.

Make rice and set aside. If you use Minute Rice, use the tomato juice as the liquid.

Brown sausage and onions in a large skillet or wok. Add the rinsed beans and heat through. Add the rice and tomato juice. Heat through. Serve with a hot sauce, if you like it spicy. You can also add Cajun seasoning if you like.
[identity profile] alexcat.livejournal.com
This is one I plan on trying soon.

CROCK POT PULLED PORK BARBECUE

1 (5 pound) Boston butte pork roast
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups onion, finely chopped
1 teaspoon minced garlic
1/4 cup apple cider vinegar
1/2 teaspoon liquid smoke
1/2 cup tomato ketchup
1/3 cup brown sugar
1 teaspoon Worcestershire sauce
3 or 4 drops Tabasco (could use more)
1/4 cup honey
1/2 teaspoon cumin

Place pork roast in crock pot with 1/2 cup water, salt and pepper. Cook on low for 6 to 7 hours until roast is tender or high for 4 hours. Remove roast and drain off liquids. (Reserve some of the liquid) Shred roast with a fork and put back in crock pot. Mix remaining ingredients together in a bowl with a wire whisk along with 1/2 cup of drained pork juices. Pour over roast and cook for at least 2 more hours in crock pot on low. Roast should be wet but not soupy. If it looks too dry add a little more of the juice you drained off.
This can be done with beef roast, too. Makes 10 to 12 servings and keeps well in the fridge for 4 to 5 days.
nverland: (Good Morning Blue)
[personal profile] nverland
 photo Pork-KimchiDumplingPancakes.jpg

Pork-Kimchi Dumpling Pancakes

DIPPING SAUCE
1/4 cup soy sauce
1 tablespoon white vinegar
1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon sugar

DUMPLINGS
10 ounces ground pork
2 scallions, minced
1/3 cup finely chopped drained kimchi
2 garlic cloves, minced
1 tablespoon minced peeled ginger
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon kosher salt
1/4 cup firm tofu, finely chopped
30 round wonton wrappers
1 1/2 tablespoons cornstarch
3 tablespoons canola oil

MAKE THE DIPPING SAUCE Mix all of the ingredients until the sugar dissolves.

MAKE THE DUMPLINGS In a bowl, mix all of the ingredients except the wrappers, cornstarch and oil. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centers. Fold over one side of the wrapper to form a half moon, pressing the edges together. Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.
In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water to make a slurry.
Heat 1 tablespoon of the oil in an 8-inch nonstick skillet. Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space). Cook over moderate heat until golden on the bottom. Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with the dipping sauce.

MAKE AHEAD The uncooked dumplings can be refrigerated for 4 hours or frozen for up to 1 month; allow additional cooking time if starting with frozen dumplings.
[identity profile] alexcat.livejournal.com
PORK CHOPS IN CROCK POT

3-4 pork chops (boneless works best, but the bone in would work too).

1 can of cream of mushroom soup

Milk

1 envelope of onion soup mix (the dry kind)


Put the meat into the slow cooker. Put the cream of mushroom soup into a separate bowl. Add one can of milk (or water and milk mixed to make up one can).

Put the onion soup mix into the bowl and mix them all til very well blended. Pour over the meat in the crock pot.

Turn on low. Cook for 4-8 hours (depending on the thickness of the meat). You may want to stir and make sure the chops are covered with sauce.
nverland: (cooking 3)
[personal profile] nverland
Pork Chop Casserole

2 large red potatoes, thinly sliced
4 center cut pork loin chops
1/2 packet onion soup mix
1/2 t salt
1/4 t pepper
1/4 c water
3/4 can cream of mushroom soup

Directions:
Preheat oven to 350 degrees F.

Layer potatoes, then chops in a sprayed baking dish; salt & pepper. Sprinkle soup mix on top of chops.

Mix water & mushroom soup together; pour on top.

Cover, bake 50 minutes. Uncover and bake for 10 minutes more.
nverland: (cooking 3)
[personal profile] nverland
Danish Horseradish Ham Rolls

1/2 cup (125 ml) heavy cream
1 tsp (5 ml) sugar
2 Tbs (30 ml) prepared horseradish
1/2 cup cooked macaroni
6 to 8 slices cooked ham
1/4 cup (60 ml) grated Swiss cheese

Whip the cream until stiff and add the sugar and horseradish.
Gently fold in the cooked macaroni and spread the mixture
on the ham slices. Roll the ham into tubes and secure with
toothpicks if necessary. Arrange on a serving plate and sprinkle
with the grated cheese. Makes 6 to 8.


 photo 18.gif
nverland: (Cooking-box-nverland)
[personal profile] nverland
Spanish Roasted Pork Shoulder (Lacon Asado)

1/4 cup (60 ml) olive oil
6-8 cloves garlic
2 bay (laurel) leaves
3 Tbs (45 ml) chopped fresh parsley
1 Tbs (15 ml) dried oregano
1 Tbs (15 ml) paprika
1 tsp (5 ml) chopped fresh rosemary, or 1/2 tsp (2 ml) dried
1 tsp (5 ml) chopped fresh thyme, or 1/2 tsp (2 ml) dried
Salt and freshly ground pepper to taste
4-6 lbs (1.8-2.4 Kg) pork shoulder
1 cup (250 ml) dry sherry, white wine, or water

Combine the olive oil, garlic, herbs, salt, and pepper in an
electric blender or food processor and puree to make a paste.
Prick the pork roast all over with the tip of a sharp knife and
rub the herb mixture into the meat. Wrap tightly in plastic wrap
or foil and refrigerate for 12 to 24 hours. Place in a roasting pan
and bake in a preheated 450F (230C) oven for 20 minutes.
Reduce the temperature to 350F (180C) and bake for 25 minutes
per pound (450 g). Pour the sherry over the roast about 30
minutes before it is done, and allow the roast to rest at room
temperature for at least 15 minutes before serving. Serves 6
to 8.

.
[identity profile] alexcat.livejournal.com
Found this one at the crock pot community. Pulled pork made in the crock pot is very tender and tasty.

~~

Easy Pulled Pork Sandwiches

You need a slow cooker for this recipe. I use whatever size is appropriate for how much meat I am cooking. You can easily double this amount with a large slow cooker. It's best to have the meat snuggled close together, the less empty space in the slow cooker, the better.


Ingredients

3 Lbs. Country Style Pork Ribs, boneless
2 standard size bottles of your favorite BBQ sauce

BBQ Spice Rub - optional

6-8 of your favorite buns

Directions

Salt and pepper your ribs on both sides, and rub BBQ spices into both sides of meat.(if you are using.) If the rub has salt in it, go easy on the salt, or omit it.

Add meat to slow cooker. Pour a bottle of sauce over meat, make sure it's all covered. If the bottom ribs look a little bare, sometimes I add a 1/2 inch of water to the bottom or crock pot.

Set timer for 8-10 hours on low. (10 hours is better.) FYI - If you have a tendency to keep opening the lid of the slow cooker to see what's going on in there, just keep in mind doing that adds 40 minutes more of cooking time for the cooker to come back up to temperature and regain the heat it's lost.

After 10 hours has passed, remove the meat from the cooker. Using 2 forks, shred it. Add a little of the cooking juices, to add some moisture it it. I add maybe 2-4 Tablespoons. That liquid will be watery looking, if you add water earlier or not, since it has pork juices and melted fat added to it as well as the BBQ sauce.

Add as much of the 2nd bottle of BBQ sauce as you like, I use maybe a half a bottle at this point. The rest of the bottle I use to add a little to the meat later, when reheating the next day, as well as sometimes I add some to my bun.

Toast a bun, spread with butter or a little more BBQ sauce, add meat (and maybe some coleslaw) and enjoy!

The meat reheats well for a few days, in the microwave, or in the oven, covered.
[identity profile] larianelensar.livejournal.com
Crock Pot Pork Chops

Ingredients:

3 – 4 pork chops/pork loin slices/steaks.
1 envelope of dry onion soup mix
1 – 2 cans cream of mushroom soup
1 soup can of water
½ or 1 soup can of milk

Directions:
Put the chops into the crock pot. Mix the canned soup, water and/or milk. (Make enough to cover the chops pretty well). Pour over the chops. Mix the dry soup in the envelope by squeezing it/kneading it. Sprinkle over the chops/soup in the crock pot. Cook on high until the chops are done. The soup mixture works well as a gravy when it's done.
[identity profile] faramirhaldir.livejournal.com
I found this on the net and it was a hit with the whole family.

1 packet of brown gravy mix
1/2 cup water
3 tbsp. soy sauce
2 tbsp. balsamic or red wine vinegar
1 garlic clove minced
1 pork tenderloin about 3/4-1 lb.
1/4 cup olive or vegetable oil
1/2 lb. fresh sliced mushrooms
1 med. onion sliced into rings and separated
cooked rice


Mix the first five ingredients and set aside. Slice pork into 1/2 in. slices and brown with oil in a large skillet. Now stir in gravy mixture, mushrooms and onions. Bring to a boil, and then lower heat and simmer for about 15-20 min until onions are tender. make sure any juice coming from the pork runs clear. Serve over rice.

Enjoy!
[identity profile] zeedrippyvessel.livejournal.com
This isn't a science and I do not have exact amounts... it's just something you play with as you go.

INgredients:

Pork Chops - and you will go throug hsome pork chops, so make at least 2 or 3 per person
1 or 2 or 3 cans of Apple Pie Filling
Cinnamon
Sugar - I use Splenda.
Cooking Oil.

(HInt: For me and Spawn, I make 7 or 8 chops and 2 cans of Apples)


In Frying pan or big pot, cover the bottom with oil and bring to sizzle. Put chops in one at a time and sear. Remove when seared.

When all the pork chops are seared, but them BACK in the pot (turn the fire down to medium or a hair below and add how ever many cans of apple pie filling, cinnamon to taste and sugar to taste. I like cinnamon and I tend to use at least a cup of sugar or 3/4 cup of Splenda. Cover for an hour or two and let simmer. Stir occasionally. The apples and stuff should make a nice baste and it's done when the chops shred and fall off the bone.

Inhale
[identity profile] lotrangel17.livejournal.com
One recipe I do very well is Sausage Strata - we have this every year for Christmas breakfast and on special occasions like when we have out of town company.

Sausage Strata

INGREDIENTS
6 slices bread, crust removed
1 pound pork sausage
1 teaspoon mustard
3/4 cup shredded cheese
3 eggs
1 1/2 cups milk
2/3 cup half-and-half cream



DIRECTIONS
Place bread in a 13 x 9 x 2 baking dish. In a skillet, cook sausage over medium heat until no longer pink; drain and then stir in mustard. Sprinkle sausage mixture evenly over the bread. In a bowl, beat eggs, milk, cream. Pour evenly over sausage. Sprinkle the cheese over the top of the egg mixture. Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve with sides of toast.

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