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Breakfast Casserole
(from Red Oak Farm)

1 pound emu sausage, broken up and lightly cooked
1 cup rice, cooked
1 (10-oz) can clear chicken broth
1 cup half-and-half cream
1 small emu egg or 10 chicken eggs, beaten until frothy
1/2 teaspoon salt
1/8 teaspoon pepper
drop of Tabasco sauce

Place the lightly cooked, broken up emu sausage in the bottom of a buttered casserole.  Sprinkle rice over sausage.

Mix the chicken broth and cream together in the top of a double boiler over slowly boiling water.  Heat until just below the scalding point.   

Pour the hot broth and cream mixture into the beaten eggs a little at a time, beating after each addition to prevent curdling.  Add salt, pepper and Tabasco.  

Pour the mixture over the sausage and rice.  

Place in a 350° oven and bake for one hour or until a firm custard is formed and the top is browned. 

 Serve at once.   Serves 6

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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ISSN: 1528-4395
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