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.

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.