Subj : Recipes For This Month 15
To   : All
From : Dave Drum
Date : Thu Jul 11 2024 17:34:00

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

 Uncle Dirty Dave's Archives

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... We all learn by experience but some of us have to go to summer school.
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