recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
croutons in a lightly greased 9" x 13" dish
and set aside.
sausage until browned, stirring to crumble;
sausage over croutons.
eggs, milk, soup, mustard and mushrooms. Mix
well and pour over sausage.
and refrigerate at least 8 hours or overnight.
from refrigerator. Let stand for 30 minutes.
uncovered at 325° for 50 - 55 minutes.
cheese on top and bake 5 minutes or until cheese
with cherry tomatoes and parsley.
8 - 10