Holiday Eggnog

3 Eggs, separate
1/2 c Sugar
2 c Milk
1 Bottle beer
1/4 c Brandy or bourbon
1 c Whipping cream, whipped
Nutmeg

Beat egg yolks with 1/4 cup
sugar until very thick. Gradually
stir in milk,
beer, and brandy. Beat egg
whites until foamy. Gradually
beat in 1/4 cup
sugar, continuing beating until
stiff peaks form. Fold whites into
yolk-beer mixture. Chill. Just
before serving, fold in whipped
cream. Serve
in small punch cups, sprinkled
with nutmeg. Makes 6 cups, or
12 half-cup
servings.

Rudolph the Reindeer Sandwich 

1/4 c Peanut butter; creamy 
2 sl Whole
wheat bread 
16 Raisins
4 Cherries 
16 Pretzels;
twist style 

Spread peanut
butter on
bread slices and cut each slice into four
triangles. Turn triangles so point is
down, then place two raisins in center
for eyes. Cut cherry in half and place
one half at bottom point for nose.
Break twist pretzels to make antlers
and place at upper two corners.
Variation: Turn pretzel down near nose
to make cats with whiskers. 

Christmas Breakfast Sausage Casserole

1 pound ground pork sausage
6 slices white bread, toasted and cut into cubes
1/2 pound shredded mild cheddar cheese
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk

Directions

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown;
drain.

In a medium bowl, mix together cooked sausage, toasted white bread,
cheddar cheese, mustard powder, salt, eggs and milk. Pour into a greased
9x13 inch baking dish. Cover, and chill in the refrigerator 8 hours, or
overnight.

Preheat oven to 350 degrees F. Cover, and bake 45 to 60 minutes. Uncover,
and reduce temperature to 325 degrees F . Bake for an additional 30
minutes, or until set.

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