featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Holiday Blog Hop Starting December 11th

Holiday Blog Hop

Blog Hop begins December 11th. Click on the graphic above for a schedule and list of giveaways, including a $60 Amazon gift card.

Tuesday, March 8, 2011

COOKING WITH CLORIS--VEGGIE/CHEESE STRATA

I love strata. They’re super simple to make, and you can serve them at breakfast, brunch, lunch, or dinner. Today Cloris offers us a strata made with veggies and cheese. -- AP

VEGGIE/CHEESE STRATA
serves 6-8
Ingredients:
1 pkg. frozen chopped spinach, thawed and drained
2 cups frozen asparagus spears, thawed and cut into 1” pieces
1 lg. onion, chopped
3 tablespoons salted butter + small amount for greasing the pan
1/4 teaspoon ground nutmeg
8 cups cubed French or Italian bread
6 oz. shredded mild cheddar cheese
2 oz. shredded parmesan cheese
2-3/4 cups milk
9 eggs
2 tablespoons Swedish style mustard

Cook onion in butter over moderate heat 4-5 minutes, stirring occasionally. Add nutmeg. Cook for an additional minute. Stir in spinach and asparagus, then remove from heat.

Spread 1/3 of bread into buttered 3-qt. shallow baking dish. Top with 1/3 veggie mix, then 1/3 of the cheeses. Repeat layering two more times.

Whisk together milk, eggs, and mustard. Pour evenly over strata. Cover and chill at least 8 hrs.

Prior to baking, remove strata from refrigerator and let stand at room temperature half an hour. Preheat oven to 350 degrees. Bake uncovered 45-50 minutes until strata is puffed, golden brown, and cooked through. Let stand 5 minutes before serving.


Now doesn’t that sound delicious? What do you think, readers? Post a comment to be entered in this week's drawing for a book from our Book Club Friday guest author. -- AP

1 comment:

Kathy said...

This sound really good and it's not even a dessert.