This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Scalloped Potatoe-Sausage Bake

Three medium potatoes (1 lb.)
Two tbsps. butter or margarine
One-half cup chopped onions (fresh is best)
One-fourth cup chopped green pepper
One-half lb. Polish sausage, sliced
One cup grated Parmesan cheese
Four eggs
One and one-half cups milk
One-half tsp. salt
One-half tsp. dried leaf basil
One-eighth tsp. Tabasco

Cook potatoes, covered, in boiling salted water 35 to 40 minutes, until tender but not soft. Drain and cool. Remove skin; cut into one-eighth inch slices.

Melt butter in large skillet; add onion and green pepper; cook until tender. In greased 2-quart casserole or baking dish, layer potatoes, sausage, cheese and onion mixture, ending with layer of potatoes.

In bowl, beaten eggs, milk, salt, basil and Tabasco. Pour over potato mixture. Bake in preheated 375-degree oven 30 minutes or until custard is set. Let stand about five minutes before serving.

–Yields 6-8 servings.