"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for STRATA, by , is from Ma Loved to Cook update 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dana Jennings


5 C cubed French bread
2 C grated cheese
10 large eggs
1 qt whole milk
1 t dry mustard
1 t salt
Filling Ingredients

filling ideas:
1 C crumbled bacon
2 C cheddar cheese
1 C sautéd mushrooms
1 C chopped tomato
½ C cooked and shredded chicken
1 C cooked broccoli florets
1 C corn
2 4.5 oz green chiles (drained)
2 C jack cheese
1 C cubed ham
2 C swiss cheese
1 C blanched asparagus pieces
½ C carmelized onion

Butter a 9X13 baking dish
Put bread cubes in the dish
Sprinkle with your choice of cheese

In large bowl whisk together: Eggs, milk, mustard, salt. Pour egg mixture over the breadcubes.

Sprinkle filling ingredients over egg mixture ,fold in gently.

Cover and chill at least 4 hours
Bake uncovered 350º for 60 minutes, until the mixture has puffed up and is golden brown on the top.
Strata does not shimmy when you shake it.

You can tent the dish with foil, if it is browning too quickly.
Cool for 5 minutes




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