The Recipe Link - http://www.recipelink.com
COLLECTION (16) Stratas
From: harvey@indyvax.iupui.edu (James Harvey)
Newsgroups: rec.food.cooking
Strata Collection
Collected and edited by James Harvey <harvey@iupui.edu>
Table of Contents
Apple French Toast Strata
Asparagus Cheese Strata
Asparagus Strata
Basic Breakfast Strata (light version)
Basic Breakfast Strata
Basil Breakfast Strata
Broccoli Strata
Cinnamon Roll Strata With Apples and Pecans
Crab and Cheese Strata
Mushroom-Sourdough Strata
Mushroom Strata
Pumpkin Breakfast Strata
Smoked Turkey and Tarragon Strata
Spicy Sausage Strata
Spinach Feta Strata
Vegetable and Cheese Strata
Source: Frederick-Talbott Inn, Hamilton County, Indiana
Apple French Toast Strata
8 large slices french bread, cubed
1 package (8 ounces) cream cheese, cut into cubes
1 large Granny Smith apple, peeled and sliced
6 eggs
1 cup milk
1 1/2 tablespoons cinnamon
powdered sugar
sliced almonds
syrup
Place half of bread cubes in a greased 11 x 7 baking dish. Cover
with all of the cream cheese cubes, distributing evenly. Sprinkle
with apple slices. Top with remaining bread cubes and almonds.
Beat together eggs, milk and cinnamon until well blended. Pour
over bread mixture in dish. Cover and refrigerate overnight.
Bake in pre-heated 375-degree oven about 35 minutes or until set.
Sprinkle with powdered sugar. Serve with syrup.
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Source: Conifer Ridge Farm, Clearville, Pennsylvania
Asparagus Cheese Strata
This layered asparagus, cheese, and ham bake is a good choice to
serve buffet-style because you can assemble it completely the day before,
then cover and refrigerate it overnight. It cuts so easily, you can serve it
in nice neat squares.
Ingredients
1 pound fresh asparagus or 2 packages (9 oz. each) frozen asparagus
pieces
Boiling, salted water
6 slices whole wheat bread
Butter or margarine
2-1/4 cups (9 oz.) shredded cheddar cheese
1 cup coarsely chopped cooked ham
5 eggs
2 tablespoons instant minced onion
3/4 teaspoon each dry mustard and Worchestershire
1/4 teaspoon each salt and garlic powder
Dash of cayenne
1-3/4 cups milk
Remove tough ends from fresh asparagus and cut diagonally into 1-inch
pieces. Drop into boiling salted water to cover; cook rapidly just until
tender (about 4 minutes). Lift from pan with slotted spoon, drain, and set
aside. (If using frozen asparagus, cook as directed on package; drain and
set aside.)
Trim crusts from bread. Butter slices lightly and fit into a lightly
buttered 7 by 13-inch baking dish. Sprinkle 1-1/2 cups of the cheese over
bread slices. Top with ham and asparagus pieces in even layers.
In a bowl, stir together eggs, onion, mustard, Worchestershire, salt, garlic
powder, and cayenne. Add milk and beat together until mixture is well
blended. Pour evenly over layered ingredients. Cover and refrigerate for at
least 8 hours or overnight
Bake, uncovered, in a 350 degree oven for 30 minutes; then top with the
remaining 3/4 cup cheese. Bake for an additional 10 minutes or until center
of strata appears firm when dish is gently shaken. Let stand for 5 minutes
before cutting into squares.
Serves 6 to 8
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Source: Mrs. Harold T. Cook
Asparagus Strata
Yield: 4 servings
1 cn Asparagus, pieces or spears 4 ea American cheese slices
8 ea Bread slices, thin 4 ea Eggs
4 c Milk 1/2 ts Salt
1/2 ts Dry mustard 1/2 ts Pepper
Place 4 slices of bread, with crusts removed, into greased 8" X 8" X
2" pan. Put slice of cheese on each piece of bread, then place
asparagus evenly on top of cheese. Top each with another slice of
bread. Mix egg, milk, salt, pepper, and mustard and pour over bread.
Let refrigerate overnight. Sprinkle top with additional grated cheese
and bake at 350 degrees for 45-50 minutes or until custard is set
(knife comes out clean when inserted). As a variation, use ham slices
instead of asparagus and top with corn flakes and 4T melted butter.
Mrs. Harold T. Cook
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Source: Cooking Light
Basic Breakfast Strata (light version)
If you have trouble distinguishing your original make-ahead strata
from this light version, you're not alone -- so did our
taste-testing staff.
* Vegetable cooking spray
* 3/4 pound lean ground pork
* 3/4 teaspoon Italian seasoning
* 1/4 teaspoon fennel seeds, crushed
* 2 cloves garlic, minced
* 1 cup skim milk
* 2 (8-ounce) cartons frozen egg substitute, thawed
* 1/4 cup (1 ounce) shredded Cheddar cheese
* 3 green onions, chopped
* 3/4 teaspoon dry mustard
* 1/4 teaspoon salt
* 1/4 teaspoon ground red pepper
* 6 (1-ounce) slices white bread cut into 1/2-inch cubes
* Cherry tomatoes (optional)
* Green onion tops (optional)
Directions: Coat a skillet with cooking spray; place over medium
heat until hot. Add next 4 ingredients; cook until meat is
browned, stirring to crumble meat. Drain in a colander; pat dry
with paper towels, and set aside.
Combine milk and next 6 ingredients in a large bowl; stir well.
Add pork mixture and bread, stirring just until well blended. Pour
into an 11- x 7- x 2-inch baking dish coated with cooking spray.
Cover and chill 8 to 12 hours.
Bake, uncovered, at 350 degrees for 50 minutes or until set and
lightly browned. Garnish with tomatoes and onion tops, if desired.
Yield: 6 servings (serving size: 1 [3 3/4- x 3 1/2-inch] piece).
Nutritional Info: CALORIES 258 (31% from fat); PROTEIN 24.2g; FAT
8.8g (SAT 3.3g, MONO 3.5g, POLY 1.1g); CARB 18.8g; FIBER 0.8g;
CHOL 45mg; IRON 2.9mg; SODIUM 436mg; CALCIUM 148mg
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Source: resende@sprynet.com (Resende)
Basic Breakfast Strata
This has been our Christmas morning breakfast for years, because I can just
throw it in the oven and resume watching the children play with their toys.
It originally came from Cooking Light magazine a zillion years ago.
I use the larger amount of sausage, double the garlic, and use the sharpest
cheddar cheese I can find. But then my whole family tends to like spicy
foods, so that might not be to everyone's taste.
1/2 - 3/4 pound hot sausage
1 cup skim milk
2 cloves garlic, minced
3 green onions, chopped
8 eggs (or equivalent Egg Beaters)
1/4 c. (1 ounce) shredded cheddar cheese
3/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. ground red pepper
6 (1-ounce) slices white bread, cut into 1/2" cubes
Brown sausage; blot with paper towels. Combine milk and next 7 ingredients
in a large bowl; stir well. Add sausage and bread, stirring just until well
blended. Pour into an 11x7x2-inch baking dish coated with Pam. Cover and
chill 8 to 12 hours.
Bake uncovered at 350 F for 50 minutes or until set and lightly browned.
Yield: 6 servings (about 245 calories per serving)
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Source: The Chili Dog's Cookbook
<http://www.tc.umn.edu/nlhome/g012/fine0015/recipes/>
Basil Breakfast Strata
* Recipe By :
* Serving Size : 6 Preparation Time :0:00
* Categories : Breakfast Eggs
* Other
*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
* 1 C Milk
* 1/2 C Dry White Wine
* 1 Loaf French Bread Loaf -- cut in 1/2" slices
* 8 Oz Prosciutto -- thinly sliced
* 2 C Arugula Leaves -- 1 bunch
* 3 Tbsp Olive Oil
* 1 Lb Basil Torta Cheese -- thinly sliced
* 3 Tomatoes -- sliced
* 1/2 C Pesto Sauce
* 4 Eggs -- beaten
* Salt And Pepper -- to taste
* 1/2 C Heavy Whipping Cream
*
One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2
slices of bread in the milk mixture. Gently squeeze as much liquid as
possible from the bread without tearing it. Place the bread in a 12 inch
round or oval au grain dish and cover with a slice of prosciutto, several
arugula leaves dipped in olive oil, some slices of basil torta, and a few
tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlappin
g the bread slices slightly, until the dish is filled Beat the eggs with
salt and pepper to taste and pour evenly over the layers in the dish. Cover
with plastic wrap and refrigerate overnight. The following day remove the
dish from the refrigerator and let warm to room temperature. Preheat oven to
350 degrees Drizzle the top with the cream and bake until puffy and browned,
45 minutes to 1 hour. Serve immediately.
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Source: tkreider@census.gov (Tom Kreider)
Broccoli Strata
We made this for breakfast today and it was fantastic! I got this recipe
from the net on friday. But it is so good, I'm sending it back out. I have
made some changes over the original. Sorry, but I don't have record of the
original poster, but thanks to whom ever it was!
Recipe: Broccoli Strata
Servings: 6
Serv. Size: 1 Piece(s)
Prep. Time: 1:00
Portion Ingredient
******* **********
12 Slice(s) White bread
10 Ounce(s) Broccoli frozen, 10 oz pkg
2 Cup(s) Egg Sub, Second Nature 8 eggs
3 Cup(s) Milk skim
1 Tablespoon(s) Onion flakes
1/4 teaspoon(s) Mustard dried
12 Ounce(s) Cheddar, Healthy Choice FF
1-1/2 teaspoon(s) Paprika
1 Tablespoon(s) Parsley fresh
cut bread into 1/2" cubes. layer bread cubes, brocolli, & cheese in
12 x 8 Pam-sprayed pan. combine eggs, mlk, onion, mustard,
and cheese. pour over bread & broc. cover and chill over
night. sprinkle with paprika and bake, uncovered @ 325F
55-60 minutes. decorate with parsley. serve hot.
Nutritional Analysis
Calories ( 320 cal) Vitamin D ( 58 IU )
Protein (34.5 g ) Thiamine (0.32 mg )
Carbohydrate ( 40 g ) Riboflavin (0.55 mg )
Total Fat ( 2.5 g ) Niacin ( 2.9 mg )
Saturated Fat ( 0.6 g ) Vitamin B6 (0.22 mg )
Mono-Unsaturated (0.88 g ) Folate ( 76 mcg)
Poly-Unsaturated (0.73 g ) Sodium ( 879 mg )
Cholesterol (12.3 mg ) Calcium ( 799 mg )
Dietary Fiber ( 6.7 g ) Magnesium ( 75 mg )
Caffeine ( 0 mg ) Potassium ( 517 mg )
Vitamin A ( 401 RE ) Iron (3.45 mg )
Vitamin C ( 33 mg ) Zinc ( 1.7 mg )
Calories from Protein: 43 % Carbohydrate: 50 % Fat: 7 %
ovolacto
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Source: San Antonio Express-News, 7 February 1996.
Cinnamon Roll Strata With Apples and Pecans
4 cups cubed (about 1-inch pieces) cinnamon rolls
2 tablespoons butter or margarine
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
2 tablespoons brown sugar
1-1/2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg, divided
1/3 cup golden raisins
6 eggs
2 cups milk
1/4 teaspoon salt
1/2 cup pecan halves
2 teaspoons powdered sugar
Warm maple syrup
Spread cinnamon roll cubes on a baking sheet and toast in a preheated
300-degree oven 30 minutes. Remove from oven and cool.
In heavy skillet, heat butter over medium heat until hot. Add apples, brown
sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Saute about 5 minutes,
until tender and caramelized. Transfer to a plate and cool.
Spray 9-by-13-inch baking pan with nonstick cooking spray or grease lightly
with melted butter or margarine. Spread toasted cinnamon roll cubes in the
bottom of the pan, followed by apples and raisins.
Whisk together eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon
nutmeg. Pour over ingredients in pan, cover and refrigerate overnight.
Toast pecans in preheated 350-degree oven 5 to 10 minutes or until golden;
do not over brown. Chop coarsely.
Remove strata from refrigerator 45 minutes before baking. Uncover and
sprinkle with pecans. Bake in preheated 350-degree oven about 35 minutes or
until set in the middle. Sprinkle top with powdered sugar and serve with
warm maple syrup.
NOTE: Apple-pork link breakfast sausages can be added to this dish with good
results. Place 1/2 pound sausage in skillet, cover with water and bring to a
boil. Cook 10 minutes or until cooked through. Remove from water and cool.
Slice thinly. Spoon over bread cubes before proceeding with the recipe.
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Source: ejordan@nero.uvic.ca (L. Jordan)
Crab and Cheese Strata
12 slices firm white bread 6 T butter
1/2 lb crabmeat, flaked 1 rib celery, chopped fine
1 tiny onion, chopped fine 1/3 c mayonnaise
2 c swiss or gruyere or mixed and parmesan, grated
4 eggs 2 c milk
1 t dijion mustard 1/4 t pepper
Trim 6 slices of bread to fit bottom of greased 12x8 baking dish.
Butter one side of each slice with 1/2 t butter and place bread in
bottom of dish, buttered side up.
Mix crab, celery, onion and mayo. Spread over bread slices.
Scatter cheese over. Trim other 6 slices of bread and butter them, as
above. Place with buttered side down.
Mix eggs, milk, mustard and pepper together and pour evenly over
casserole. Cover with plastic wrap and refrigerate at least 2 hr.
(overnight). Bake at 350 for 35-40 min. or until puffed and light
brown. Let cool 10 min before slicing and serving. Serves 6.
L. Jordan
ejordan@nero.uvic.ca
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Source: The Maine Stay Inn and Cottages
Mushroom-Sourdough Strata
Ingredients:
1 8oz can mushrooms
1 8oz package shredded cheddar cheese
1 pound of maple flavored sausage
1 loaf of sourdough bread
1 can cream of mushroom soup
4 eggs
1 1/2 cups of milk
Preheat oven to 350 degrees. Spray 9x13 pan with Pam. Cube and cook
sausage(drain and set aside). Cube sourdough bread and spread in pan. Drain
mushrooms and spread over bread. Spread sausage, spread shredded cheddar
cheese. Beat eggs. Mix cream of mushroom soup and eggs on high. Add milk and
mix. Pour mixture over cheese. Cover and refrigerate overnight. Uncover and
bake at 350 degrees for 1 + hours. Cut into 8-12 squares and serve.
Note: may be made without sausage.
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Source: Barbara Mayo-Wells <bmw@nova.umuc.edu>, posted to rec.food.cooking
Mushroom Strata
12-16 oz fresh mushrooms
1 medium onion
2-3 stalks celery (or more to taste)
1/2 stick butter or margarine
Saute diced onion and thinly sliced celery in butter or margarine
until limp but not brown. Add sliced mushrooms. Cook the whole mixture
until all of the mushroom liquid has evaporated and what you're left with
is limp veggies in butter. If you want to brown them at this point, feel
free.
6-8 slices bread, torn into 1-inch pieces
Use any kind of bread you like except sweet things like cinnamon
bread or raisin bread.... the flavor really varies, depending on whether
you use plain white bread, or challah, or cracked wheat, or multi-grain.
Experiment until you find what you like best.
2 cups milk
4 eggs
Mix these together very well. If you use salt (I don't, because
it makes my ankles swell), add it here, about 1/2 tsp I'd guess.
Grease (or use non-stick spray -- my preference) a 1.5 quart round baking
dish. You don't want a dish with corners, because you'll wind up with
overcooked strata in the corners.
Put about a third of the bread into the dish. Top this with half of the
mushroom mixture. Add another third of the bread, then the rest of the
mushroom stuff, then the rest of the bread.
Grated cheese is a nice, but non-essential, addition to this dish. If
you have some, you can either divide it into thirds and put it on top of
each vegetable layer and then on top of the final layer of bread OR if it
is very finely grated mix it in with the milk-egg mixture.
Pour the egg-milk mixture over the dish. Mash the top layer down a
little bit, so that all of the bread gets saturated.
Now -- here's the trick -- let it sit for at least an hour. (You can
assemble this in the morning, cover it and let it sit in the refrigerator
until you get home after work, and cook it then. If you're using a
non-Pyrex bowl, be sure to bring it at least to room temperature before
taking the next step.)
Half-fill a roasting pan with HOT water and set the (uncovered) strata
dish in the middle. Bake at 325 F for about 40 minutes, or until a knife
inserted in the middle comes out clean. The top should be golden and puffy.
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Source: Richmond Times-Dispatch
Pumpkin Breakfast Strata
Makes 6 servings
1/2 pound skinless pork sausage
1/2 cup EACH: chopped green onion, red bell pepper
8 cups 1-inch cubes Italian OR French bread (about 3/4 loaf)
1 cup shredded Monterey jack cheese
3 eggs
1 12-ounce can (1 1/2 cups) evaporated milk, undiluted
1 cup solid pack pumpkin
1/2 teaspoon salt
1/4 teaspoon EACH: black pepper, crushed dried sage leaves
Preheat oven to 350 . Grease a 9-inch square baking dish.
In a medium skillet, saute sausage, breaking it up with a wooden spoon,
onion and pepper until sausage no longer is pink, 5 to 7 minutes.
Arrange half of bread in greased 9-inch square baking dish and top with half
of cheese and half of sausage mixture. Repeat layers.
In a medium bowl, beat eggs, evaporated milk, pumpkin, salt, pepper and
sage. Pour over casserole and press top layer of bread into custard.
Bake in preheated oven until set, 25 to 30 minutes.
Nutrients per serving: 505 calories, 31.3 grams fat (56 percent total
calories), 188 milligrams cholesterol, 1,154 milligrams sodium.
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Source: June McCarthy, Governor's Chef (1996 Ohio Heartland Cusine)
Smoked Turkey and Tarragon Strata
Yields: 8 servings
2 tablespoons unsalted butter
2 cups leeks, including 2" of green stems, chopped
3 cups smoked turkey, cut into 3/8" diced
3 cups potatoes, peeled and cut into 3/8", diced
8 eggs
2 cups light cream
3 tablespoons fresh chopped Tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cup Jarlsberg or Gruyere cheese, grated
1/2 Parmesan cheese, grated
sprigs of fresh Tarragon for garnish
Butter a 9" x 13" ceramic or similar casserole. Preheat oven to 375 degrees.
Melt 2 tablespoon of butter in a 10" skillet over medium high heat. Add the
chopped leeks and saute until softened, about 5 minutes. Spread in the
bottom of casserole. Add potatoes and cover, cook until lightly browned,
about 5-8 minutes. Add smoked turkey and continue to cook until turkey and
potatoes are nicely browned. Transfer to casserole over leeks. Spread evenly
over leeks Combine Gruyere and Parmesan cheeses. Reserve 1/2 cup. Spread the
remaining cheese over the turkey and potatoes in the casserole. Combine
eggs, cream and tarragon in a small bowl and mix thoroughly. Add salt and
pepper. Pour this egg-cream mixture over the top of the casserole set. Bake
for 35-40 minutes until golden brown and set. Sprinkle reserved cheese
mixture over the top of the casserole and return to oven for 5 more minutes
or until cheese melts. Garnish with sprigs of fresh tarragon.
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Source: Wickwood Country Inn, Saugatuck, Michigan
Spicy Sausage Strata
Ingredients
6 slices white bread, crusts off-save
5 eggs
3 egg whites
1 tablespoon dry mustard
2 cups skim milk
1 cup lowfat blend (see recipe below)
1 cup heavy cream
1 pound zesty, hot sausage, cooked, drained
4 1/2 ounces Brie, leave rind on
1/2 tablespoon finely chopped sage
1/2 cup Parmesan shards (shards are made by using a potato peeler to
peel off curls of Parmesan)
2 cups cleaned, stemmed and quartered mushrooms, sauteed
dash tabasco
1/2 cup chopped green scallions
freshly ground pepper, to taste
Spray a 9 x 13 inch pan with olive oil spray. Spread bread crusts over
bottom of pan, arranging the 6 slices of bread on top. In a medium mixing
bowl, place the eggs, egg whites, mustard, milk, Lowfat Blend, and heavy
cream and blend well. Pour egg mixture over bread and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Sprinkle with sausage,
sage, mushrooms and dot with pieces of brie. Season with pepper to taste and
add tabasco and the scallions. If necessary, so that ingredients don't float
to the surface, tuck some under the bread slices. Sprinkle the top with the
Parmesan shards and bake for 45 minutes until golden.
Recipe for Low-Fat Blend
Mix equal parts non-fat yogurt and non-fat cottage cheese. Blend in blender
or by hand. A food processor will not give the same consistency; it will
tend to break the mixture down and make it watery rather than creamy.
Source: Julee Rosso.
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Source: Bayview Hotel Bed and Breakfast Inn, Aptos, California
Spinach Feta Strata
Ingredients:
6 croissants cut in half horizontally
6 eggs, beaten
1 1/2 cups milk
1 (10 oz) pkg chopped spinach, thawed and well drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
6 oz grated Monterey Jack cheese
7 oz crumbled feta cheese
Method:
Arrange croissant halves with sides overlapping in a greased 9x13 baking
dish. In a medium bowl, combine eggs, milk, spinach, and spices. Pour over
croissants. Sprinkle cheese over spinach mixture. Cover and refrigerate 8
hours or overnight. Preheat oven to 350 degrees. Uncover and bake 40 to 45
minutes or until lightly browned. Serve warm.
Another Bayview Hotel recipe - Raspberry Corn Muffins
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Source: Barbara Taub <tpogue@idsonline.com>
Vegetable and Cheese Strata
Recipe By : Barbara Taub/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups onion -- finely chopped
1 cup scallion -- finely chopped
3/4 pound mushroom -- sliced thin
3 tablespoons olive oil
2 red bell pepper -- thinly sliced
2 green bell pepper -- thinly sliced
enought Italian bread cut into 1" cube to
measure 9 cups about 1 1/2 loaves
2 1/2 cups extra sharp Cheddar -- coarsely grated
1 cup Parmesan cheese -- freshly grated
12 large eggs
3 1/2 cups milk
3 tablespoons dijon mustard
tabasco sauce to taste
In a large skillet, cook the onion, scallion, and mushrooms in the oil
over moderately low heat, stirring, until the onion is softened. Add the
bell peppers and salt and pepper to taste. Cook the mixture over moderate
heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms
give off is evaporated and the peppers are tender. Arrange half the bread
cubes in a buttered large shallow 4 1/2 quart baking dish. Spread half the
vegetable mixture over them. Sprinkle half the Cheddar and half the Parmesan
over the vegetables. Arrange the remaining bread cubes over the cheeses,
top them with the remaining vegetables, and sprinkle the remaining cheese
over the top. In a bowl, whisk together the eggs, milk, mustard, Tabasco,
and salt and pepper to taste. Pour the egg mixture evenly over the strata.
Chill the strata, covered, overnight. In the morning, let the strata stand
at room temperature for 15 minutes> Bake it in the middle of a preheated
350F oven for 50 minutes to 1 hour, or until it is puffed and golden and
cooked through.
Per serving: 284 Calories; 19g Fat (58% calories from fat); 18g Protein;
13g Carbohydrate; 293mg Cholesterol; 504mg Sodium
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--
James Harvey harvey@iupui.edu Disclaimer: My opinions; I don't speak for IU.