Here's another Easter brunch recipe and a story from reader Mary Anne Talarek of Whitehall.

PG TESTED

Five couples met to have dinner in March of 1971. It was to be the beginning of "The Dinner Group." These people have continued to meet every two months or so for the sharing of food, friendship and milestones in each other's lives.

A few years into the dinner group experience, we decided to have an Easter Brunch and Egg Hunt and have continued the tradition since, moving from chasing after toddlers to watching our teenagers grow into wonderful adults. Now the toddlers and teens at the brunch are our grandchildren. One of the foods that always makes its appearance is this sausage and egg casserole.

• 1 pound little link sausage, cooked and cut into small pieces
• 12 eggs
• 2 cups grated sharp cheddar cheese
• 2 cups milk
• 6 slices bread, cubed
• Salt and pepper to taste

Place bread cubes in a greased 11-by-13-inch pan. Top with cooked sausage pieces and grated cheese. Mix the eggs and milk. Pour over the layered ingredients. Refrigerate overnight. Bake at 325 degrees for 1 hour (or longer) until it is set.

Serves 12.

-- Mary Anne Talarek, Whitehall