Text 32881, 104 rader
Skriven 2009-12-30 13:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Ham 10
==============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

    
 > Breakfast casserole

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Farmer's Strata
 Categories: Ham, Bacon, Potatoes, Casseroles, Cheese
      Yield: 12 Servings
 
      1 lb Sliced bacon, cut into 1/2
           -inch pieces
      2 c  Chopped fully cooked ham
      1 sm Onion, chopped
     10 sl White bread, cubed
      1 c  Cubed cooked potatoes
      3 c  (12 ounces) shredded cheddar
           -cheese
      8    Eggs
      3 c  Milk
      1 tb Worcestershire sauce
      1 ts Dry mustard
      1 pn Salt and pepper
 
  There is one here from Taste of Home (Dec/Jan 96) that a friend of mine
  made when she had quite a few guests for a sleep-over and she said everyone
  just loved it.
  
  In a skillet, cook bacon until crisp; add ham and onion. Cook and stir
  until onion is tender; drain. In a greased 13 x 9 x 2 inch baking dish,
  layer half the bread cubes, potatoes and cheese. Top with all of the bacon
  mixture. Repeat layers of bread, potatoes and cheese. In a bowl, beat the
  eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over
  all. Cover and chill overnight. Remove from refrigerator 30 minutes before
  baking. Bake, uncovered, at 325 for 65-70 minutes or until a knife inserted
  near center comes out clean.

  Posted to TNT - Prodigy's Recipe Exchange Newsletter by theshack
  at @niagara
 
-----

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Goat Cheese, Artichoke and Smoked Ham Strata
 Categories: Casseroles, Smoked, Ham, Cheese, Dairy
      Yield: 8 Servings
 
      2 c  Whole milk
    1/4 c  Olive oil
      8 c  Sourdough bread; (1-inch
           Cubes)
           Crusts trimmed
  1 1/2 c  Whipping cream
      5 lg Eggs
      1 tb Chopped garlic
  1 1/2 ts Salt
    3/4 ts Black pepper
    1/2 ts Ground nutmeg
     12 oz Soft fresh goat cheese (such
           As Montrachet); crumbled
           (about 3 Cups)
      2 tb Chopped fresh sage
      1 tb Chopped fresh thyme
  1 1/2 ts Herbes de Provence
     12 oz Smoked ham; chopped
      3    6-oz jars of marinated
           Artichoke hearts;
           Drain & halve lengthwise
      1 c  Grated Fontina cheese;
           (packed)
  1 1/2 c  Grated Parmesan; (packed)
 
  Preheat oven to 350 F. Butter 13 x 9 x 2-inch glass baking dish.
  Whisk milk and oil in large bowl. Stir in bread. Let stand until
  liquid is absorbed, about 10 minutes.
  
  Whisk cream and next 5 ingredients in another large bowl to blend.
  Add goat cheese. Mix herbs in small bowl to blend.
  
  Place half of bread mixture in prepared dish. Top with half of
  ham, artichoke hearts, herbs and cheeses. Pour half of cream
  mixture over. Repeat layering with remaining bread, ham, artichoke
  hearts, herbs, cheeses and cream mixture. (Can be made 1 day
  ahead. Cover; chill.)
  
  Bake uncovered until firm in center and brown around edges, about
  1 hour.
  
  Bon Appetit December 1997 From: Shade
 
-----

Cheers

YK Jim


... Americans like to order it smothered in cheese.

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