From the recipe file of Debbie Polk

 On Nov. 1, First Presbyterian Church and Beaumont’s Calvary Baptist Church’s “God’s Girls” Sunday school class sponsored a Women’s Retreat for women in the Golden Triangle area. It was titled “In The Hands of God” and stressed the importance of living a God centered life. Many ladies from various churches throughout the area were in attendance. Seven women from our church, Bridge City First Baptist were there. What a wonderful time we had in the Lord.

Speakers included Dr. Pauline Hargrove, superintendent for Little-Cypress Mauriceville CISD. She spoke about hands, applying it to their use in strengthening us in serving the Lord. Then, our hostess surprised us by massaging our hands, a very humbling experience and a treat. The next and final speaker was Yvonne Burrage, an inspirational speaker emphasizing complete surrendering to God. She suggested four principles for use to follow. They are: God’s view of life is higher than mine; God is never silent; God works in all circumstances, whether good or bad; God’s purposes are higher than ours. She presented this final point for us to think and remember “As You wish Lord.”

Part of the retreat included a lovely brunch consisting of coffee, orange juice, fruit, a muffin and this delicious breakfast casserole from Debbie Polk. Debbie is a caterer and was pleased to pass this keeper along to The Record Newspapers lovely readers. Not only would it be an excellent dish to serve for a special occasion but also to take to a grieving family. Take it to them the evening before the funeral service. Next morning, they can just place it in the oven for breakfast.

1 large can of crescent rolls
Mix together the following:
2 cups of half and half
8 eggs
pinch of dry mustard
pinch of sage
salt & pepper to taste
1 pound sausage
1/2 cup onion, diced
1/2 cup green pepper, diced

Directions: spray an 8-  by 13-inch casserole pan with nonstick cooking spray. Layer in the following order:
Crescent rolls, sausage mixture, three cups shredded cheese, egg mixture.

Top with 1 large bag of tater tots. Cover; refrigerate overnight. The next morning, bake at 375 degrees F. for 40 minutes; uncover and bake an additional 20 minutes. Prepare and serve with love.