Another Cooking Experience.

Saturday morning, April 2, I prepared a breakfast for men from my church. I did all the prep work and cooked it by myself. I made Egg Newport (recipe to follow), oven roasted potatoes, sausage links, and I had cranberry bread and strudel rolls as dessert. Beverage was coffee or orange juice. The breakfast was served 'buffet style', where the guys could 'help' themselves to how much they wanted. I also 'toasted' some English Muffins, to 'serve as a base' for the Egg Newport.

18 men enjoyed the breakfast and several remarked how delicious it was. Although I had a stroke, I really enjoy using my 'talent' to bring honor and glory to the Lord.

Following is the recipe for Egg Newport.

12 Hard-boiled eggs, peeled and sliced.

3 10.5 oz cans of cream of mushroom soup.

1 cup milk.

10 oz. mayonnaise.

1 tablespoon chives

1/2 cup bacon, cooked and chopped.

In a medium bowl, mix together the soup, milk and mayonnaise. Combine well.

In a 9X13-inch baking pan, place a small amount of the sauce.

'Layer' half of the sliced eggs on top of the sauce.

Place some more sauce on top of eggs.

Repeat with remaining sliced eggs, and finishing with sauce on top.

Sprinkle the chives over top; cover with foil and place in refrigerator over night.

Next morning, preheat oven to 350