Description:

This is an age old recipe from the early part of the 1900's. Revisit it today for luncheon fare or a different dish to serve at a buffet.

Source:

Arizona Tart

Serves/Makes:1 9 inch x 13 inch pan

Ingredients

• 8 slices white bread, crusts removed
• 1/2 lb (.2 kg). jack cheese, shredded
• 1/2 lb (.2 kg). sharp cheddar cheese, shredded
• 1/4 cup (60 ml) packed blue cheese
• salt and pepper, to taste
• cayenne pepper, to taste
• 8 large eggs
• 1 tsp (5 ml) dry mustard
• 4 cups (950 ml) milk
• 1 cup (225 ml) ripe olives, drained and sliced
• 8 larger green stuffed olives

Preparation

• Butter a 9 inch x 13 inch baking pan or oven proof casserole dish.
• In a large mixing bowl, gently toss together all the cheese.
• In the buttered pan, alternate into at least two layers, the bread down and then the cheese, season with salt, pepper (and/or cayenne pepper) and ripe olives.
• Beat eggs and combine with dry mustard and milk in a separate mixing bowl.
• Pour egg mixture over the bread and cheese and refridgerate for at least 1 hour, overnight best.
• Bake at 350 degrees (175 C.) for 1 hour.
• Garnish with the green stuffed olives and serve.

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