Crumble sausage into small pieces and brown. Discard grease and set meat aside. Cube the bread into 3/4-inch cubes, crusts and all. Set aside. In a large bowl combine eggs, milk, mustard and parsley. Beat until well blended. With a large spoon stir in sausage, bread cubes and grated cheese. Mix well. Pour into 9-by-13-inch pan. Bake at 325 degrees for 1 1/4 hours to 1 1/2 hours. When done, it should be puffy, set in the middle and lightly browned on top. This can be assembled the night before and baked in the morning.

GIANT CHERRY-CHEESE DANISH

"This is a favorite on Christmas morning," writes Karen Post of Salt Lake City. "You can even make this the night before and put the glaze on right before baking it in the morning. Add some green sprinkles on top, and it looks very festive."

2 8-ounce packages cream cheese, at room temperature

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 8-ounce tubes refrigerated crescent-roll dough

1 21-ounce can cherry pie filling, well drained

1 egg yolk beaten with 1 teaspoon water

Confectioner's sugar for garnish

Heat oven to 350 degrees. Coat a 15 1/2-by-10 1/2-inch jelly roll pan with nonstick cooking spray. In a medium bowl mix cream cheese, sugar, egg and vanilla until smooth.

Unroll dough from 1 crescent-roll tube and place in center of prepared pan. Pat out, pressing perforations together, until dough completely covers bottom of pan. Bake 4 minutes or until slightly dry.

Remove from oven and cool slightly. Spread cheese mixture over dough to edges. Scatter cherries evenly over cheese. Unroll remaining crescent-roll dough, and separate into 8 triangles along perforations. Arrange triangles on cherries (they won't cover completely; just be sure to space them evenly). Brush with glaze. Bake 30 minutes or until top crust is golden and cheese mixture is set. Cool in pan on wire rack before dusting with powdered sugar. Serves 16.

GRANDMA EUDORA'S FAMOUS MUSTARD SAUCE

"This recipe comes from the file of my mother, Eudora W. Durham. We all savored it as youngsters, and it continues to be our family's favorite accompaniment to a special festive ham dinner," writes Doralee D. Madsen of Salt Lake City.

1 package Knox unflavored gelatin

1/4 cup cold water

4 eggs, well beaten

3/4 cup white sugar

1 teaspoon dry mustard

1/2 cup water

1/2 cup vinegar

1/2 pint whipping cream

Sprinkle 1 package Knox gelatin over 1/4 cup cold water, and let it sit while you prepare other ingredients. Beat the eggs, sugar and mustard together. Add 1/2 cup water and vinegar. Cook over medium heat, stirring constantly so egg mixture doesn't burn. When it coats the spoon, remove from heat.

Whip cream until stiff. Gently add the softened gelatin to cream, and slowly add the mixture from the stove. Softly stir and fold the mixture together. (Beat on low for only a minute or two.)