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Recipe of the Month:
Lynette’s Sausage Strata
4 cups ½” bread cubes or
cover bottom of pan with ¾” thick slices of French Bread
1 lb. sausage (browned and crumbled)
2 cups shredded cheddar
¾ tsp dry mustard
½ tsp salt
2 ½ cups whole milk
1 can mushroom soup
1 cup sour cream
½ cup whole milk
Mix mushroom soup, sour cream and ½ cup whole milk together.
Spray 9×13 pyrex or stoneware pan
Put bread on bottom; put browned sausage over bread; put cheese over sausage. Mix together: eggs, salt, mustard and milk. Pour mixture over baking dish. I use a blender to mix these liquids. Spread mushroom soup mixture over pan.
Cover with Parchment paper, then cover with foil
Let sit overnight, in refrigerator.
If not refrigerated, bake at 350 degrees covered for 45 minutes. Uncover and rotate pan. Bake 30 minutes more (or until knife comes out clean). If refrigerated, add 5 minutes to each baking time.