• Recipes For This Month 15

    From Dave Drum@1:3634/12 to All on Thu Jul 11 17:32:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Overnight Butternut & Bacon Strata
    Categories: Pork, Breads, Squash, Cheese, Dairy
    Yield: 12 servings

    12 oz Maple smoked bacon slices
    16 oz Loaf ciabatta bread; in 1"
    - cubes
    1/4 c Butter
    1 lg Onion; chopped
    6 cl Garlic; minced
    3 c Peeled butternut squash; in
    - 1/2" cubes
    1 1/2 ts Salt; divided
    1 ts Pepper; divided
    1/2 c Water
    1/4 c Chopped fresh sage
    1 1/2 c Shredded Cheddar cheese
    4 oz Crumbled Gorgonzola cheese
    9 lg Eggs; lightly beaten
    1 1/2 c Heavy whipping cream
    1 c Milk
    1 ts Italian seasoning

    MMMMM---------------------FRIED SAGE LEAVES--------------------------
    1/4 c Butter
    1/2 c Fresh sage leaves
    Syrup

    Set oven @ 400ºF/205ºC.

    Arrange bacon slices in a single layer in a 15" X 10" X
    1" baking pan. Bake until crisp, 15-18 minutes. Remove
    bacon to paper towels to drain, reserving drippings in
    pan. Add bread cubes to dripping; toss to coat. Bake
    until lightly browned, 6-8 minutes, turning
    occasionally.

    In a large skillet, melt butter over medium-high heat.
    Add onion; cook and stir until softened, 3-5 minutes.
    Add garlic; cook and stir 1 minute longer. Stir in
    squash, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook
    and stir until squash starts to soften, 6-8 minutes. Add
    1/2 cup of water; cover and cook until squash is tender,
    5-7 minutes, stirring occasionally. Stir in sage.

    Arrange bread cubes in a greased 13" X 9" baking dish.
    Top with bacon and squash mixture; toss gently to
    combine. Sprinkle with cheddar and Gorgonzola. Whisk
    eggs, cream, milk, Italian seasoning, remaining 1
    teaspoon salt and 1/2 teaspoon pepper; slowly pour over
    bread mixture. Cover and refrigerate overnight.

    Remove from the refrigerator 30 minutes before baking.
    Bake, uncovered, @ 350ºF/175ºC until a knife inserted in
    the center comes out clean, 50-55 minutes.

    Meanwhile, in a small skillet melt butter over
    medium-high heat. Stir until butter turns light brown,
    skim off foam. Add sage leaves, fry until just crispy,
    1-2 minutes. Remove sage to paper towels to drain. Serve
    strata with fried sage and syrup.

    Pamela Gelsomini, Wrentham, Massachusetts

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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