MEXICAN BRUNCH CASSEROLE

2 tablespoons cooking oil

2 tablespoons butter 1 package (20 ounces) frozen chopped potatoes with onions and peppers

1 cup sliced canned mushrooms

1 teaspoon seasoned salt

½ teaspoon black pepper

½ teaspoon celery salt

1 pound sausage

¼ cup crumbled cooked bacon

1 can (6 ounces) green chilies

2 ½ cups shredded sharp cheddar cheese 12 eggs, beaten

1 ¾ cups whole milk

½ cup chopped red bell peppers

¼ cup chopped green onions

¼ cup chopped green peppers

Melt oil and butter in large skillet. Add the potato-peppers and onions. Stir in mushrooms. Season with seasoned salt, pepper and celery salt.

In separate skillet cook sausage until all pink is gone. Crumble cooked bacon into sausage and add to potato mixture. Add green chilies and cheese. Mix thoroughly and spread in 9-by13 inch casserole dish which has been oiled or sprayed with nonstick spray. Beat eggs with milk, stirring in peppers and onions. Pour over mixture in casserole. Use a large fork to stir the contents so the egg/milk mixture is thoroughly mixed into casserole.

Bake at 350 F for about 30 minutes or until lightly browned. Insert toothpick into middle of casserole to be sure contents are cooked thoroughly. This will serve about 12 to 18 people.

— Judy Henderson, Bethany

GINGERBREAD DREAMS

DEAR MELBA: Jane in Oklahoma City requested a recipe for gingerbread. I’ve used the following with great success for many years.

I usually serve it with a lemon sauce. I simply use a box mix for the sauce. The gingerbread recipe calls for buttermilk, but I’ve even used soured milk when that was not available.