Subj : White Russian Casserole
To : Ben Collver
From : Dave Drum
Date : Mon Apr 03 2023 07:28:00
-=> Ben Collver wrote to All <=-
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: White Russian Casserole
BC> Categories: Casseroles, Main dishes
BC> Yield: 1 servings
BC> 10 Maine potatoes
So I went at looked at Olga's
http://www.ruscuisine.com website for a
truly Russian casserole. I found a link to a non-Russian site for "White"
Russian Casserole. Which makes sense - because 'Russian' dressing is
*not* Russian - beyond being from the Russian River region of Californica.
And I'm not sure if Provelone cheese is available there, either. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: White Russian Casserole
Categories: Breads, Cheese, Pork, Poultry, Sauces
Yield: 5 servings
6 tb Butter; melted
10 sl Rye bread; in 1" pcs
6 sl Provolone cheese; in 1" pcs
8 oz Deli-sliced ham; in 1' pcs
8 oz Deli-sliced turkey; in 1"
- pieccs
1 lb Bacon; cooked, diced
6 sl Ementhal cheese; in 1' pcs
Russian Dressing
Set your oven @ 400ºF/205ºC.
Brush the bottom of a 12" X 9" casserole dish with the
melted butter. Layer half the bread on the bottom of the
dish, brush with butter.
Layer the Provolone cheese on top of the bread, followed
by ham, then turkey, bacon, and Swiss cheese. Drizzle
Russian dressing over the entire casserole (amount to
your preference).
Top with the remaining rye bread, brush with butter.
Cover the casserole with aluminum foil.
Bake, covered, for 20 minutes. Remove the foil and bake
for an additional 5-8 minutes, until top layer of bread
is toasted golden.
Yield: One 12 x 9 Casserole, 4-6 servings
RECIPE FROM:
http://www.ruscuisine.com and
http://www.broadandhill.com
Uncle Dirty Dave's Archives
MMMMM
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