"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Easy Strata and Variations Recipe

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This recipe for Easy Strata and Variations, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Tuesday, January 22, 2008


1 pound each of prepared meat and vegetable
1 quart half & half
1 dozen eggs
1 tsp. salt and several grinds of pepper
12 slices fluffy white bread
12 oz. cheese (about 3 cups to compliment whatever meat
and veggie combination you use)
1/2 cup thinly sliced scallions (about 3 medium)

Prepare meat and/or vegetables, if using. Whisk half & half,
eggs, salt and pepper until smooth. Spray a 9x13 pan or one
a little larger with cooking spray. Line bottom with 6 (whole)
slices of bread. If using meats and/or vegetables, scatter half
of each over the bread, then sprinkle with half of the scallions
and cheese. Pour 1 cup of egg mixture over the top. Repeat
layers with remaining bread, meat, vegetables, cheese and
scallions. Slowly pour remaining egg mixture evenly over top.
Cover with plastic wrap and refrigerate overnight.

Return to room temperature before baking. Adjust rack to
middle position. Bake in preheated 325 oven until custard is
just set, about 1- 1 1/2 hours. Turn on broiler and broil strata
just until lightly brown and puffy (watch carefully), about 5
minutes longer. Let stand for 8-10 minutes, then serve.

Benedict Strata: use canadian bacon and omit other
vegetables (still use scallions). I use Monterey Jack, swiss
and cheddar cheeses to total the amount above. Then serve
with a spoonful of hollandaise sauce streamed over each

Sausage and Mushroom Strata: Use 1 pound, bulk breakfast
sausage, cooked, crumbled and drained along with 1 pound
sliced mushrooms that have been sauteed.

Number Of Servings:
Number Of Servings:




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