Peanut Butter Stew

• 2 onions, diced
• 2 cloves garlic
• 1 tsp. salt
• chili pepper (optional)
• 2 (10 oz.) pkg. frozen sliced okra
• 1 (28 oz.) can crushed tomatoes
• 2 c. chicken broth
• 1 green pepper, diced
• 2 lb. chicken breast or chicken thighs
• 1 lb. medium or hot sausage
• 1 large onion, chopped
• 12 slices white bread, cut into quarters
• 10 oz. sharp Cheddar cheese, grated
• 8 eggs, well beaten
• 4 c. milk
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dry mustard

1. Cook sausage until browned; drain all drippings except 2 tablespoons.
2. Saute onion in drippings until tender.
3. In a greased 9 x 13-inch baking dish, layer the ingredients.
4. Begin with 1/2 of the bread, then 1/2 sausage, 1/2 onions and 1/2 cheese.
5. Repeat layers.
6. Beat together the eggs, milk, salt, pepper and dry mustard, then pour over the layers.
7. Cover and refrigerate for at least overnight before cooking.
8. When ready to bake, remove dish from refrigerator 1 hour before baking to bring to room temperature, then bake at 350u0b0 for 50 minutes.
9. Serves 10 to 12.

onions, garlic, salt, chili pepper, okra, tomatoes, chicken broth, green pepper, chicken breast, sausage, onion, white bread, cheddar cheese, eggs, milk, salt, pepper, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465598 (may not work)