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24 HOUR CHEESE SOUFFLE

1 1/2 lb. sharp cheese,
grated
8 slices bread, buttered
6 eggs
1 tsp. minced onion
1 tsp. brown sugar
1/2 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. light cream (half and
half)

Cut bread into cubes. Place half of the bread into
greased casserole. Top with half of the cheese. Then add rest
of bread, then remaining cheese. Beat eggs well. Add to eggs:
onion, mustard, sugar and spices. Add cream. Pour this
mixture over bread and cheese. Refrigerate for 24 hours.
Remove from refrigerator 30 minutes before baking. Place
casserole in shallow pan of water. Bake at 350 degrees for 20 min-
utes. Reduce heat to 300 degrees and bake for 1 hour.

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