I'm taking a few liberties, as usual, with categories. This first recipe, Jane's Brunch Eggs, is undoubtedly the most requested one in my files. It comes from my friend Jane Diephuis in Muir Beach, California, and it's just the best brunch casserole ever, so I guess it counts as a main dish.
1 1/2 Dozen Eggs
1/2 Stick Butter
1/4 C. Milk
1 Can Cream of Mushroom Soup
1/4 C. Sherry (we use Taylor's dry cocktail)
4 Oz. Grated Cheddar Cheese
Salt/Pepper To Taste
Paprika
(This should be made the night before)
Blend milk and eggs. Melt butter in a 10" skillet and scramble mixture until eggs are set but not dry. Stir cream of mushroom soup and sherry into eggs. Add salt and pepper to taste. Pour mixture into 1 1/2 qt. casserole dish.. Sprinkle grated cheese over top and garnish with paprika--cover. REFRIGERATE OVERNIGHT. The next morning, preheat oven to 250 F. and bake uncovered for 50 mins. My friend Jane , a former San Antonian, made these for us several years ago when we visited them in Muir Beach. They are great, because you prepare them the night before and just bake them in the morning. Everyone always asks for the recipe, just as I did.