Betty Crocker: strata

[Guest guest]

I picked up the cookbook of the week at Marshall's a year or two ago for

$2.95. It was published in 1994 and full of fatty recipes. I think that

their recipe developers thought that vegetarian meant cheese and cheese and

cheese. Here are two of their cheese recipes which look as if they would

make good brunches. I will format some of their noncheese and healthier

recipes later this week.

 

Kathleen

 

Gouda Strata

Mexican Strata

 

* Exported from MasterCook *

 

Gouda Strata

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 75

Serving Size : 6 Preparation Time :0:00

Categories : Breakfast Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons margarine or butters -- softened

6 slices whole wheat bread

1 cup shredded Monterey Jack cheese -- (4 ounces)

1 cup shredded Gouda cheese -- (4 ounces)

1 small onion -- finely chopped

(about 1/4 cup)

1 large garlic clove -- crushed

1 teaspoon dry mustard

1/2 teaspoon salt

1 1/2 cups milk

1/2 cup dry white wine or vegetable broth

1/4 teaspoon red pepper sauce

4 eggs -- slightly beaten

 

Heat oven to 325F. Spread margarine on 1 side of each slice bread. Cut

each slice diagonally into 4 triangles. Place 8 triangles, buttered sides

against sides and crust sides down, in ungreased square baking dish, 8 x 8

x 2 inches. Arrange 8 triangles, buttered sides down, on bottom of dish.

 

Mix cheeses, onion, garlic, mustard and salt; spread over bread. Arrange

remaining 8 triangles, buffered sides up, on cheese mixture. Mix remaining

ingredients; pour over bread. Bake uncovered about 1 hour 10 minutes or

until knife inserted in center comes out clean. Let stand about 10 minutes

before serving. 6 servings

 

PER SERVING: Calories 365; Protein 18 g; Carbohydrate 17 g; Fat 20 g;

Cholesterol 170 mg; Sodium 690mg

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Mexican Strata

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 75

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Vegetables Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 slices whole-grain bread -- (crusts removed)

1 1/2 cups shredded low-fat Cheddar cheese -- (6 ounces)

4 ounces canned chopped green chiles -- well drained

2 ounces jarred sliced pimientos -- well drained

1 1/3 cups skim milk

1/4 teaspoon ground cumin

6 egg whites

OR 1 cup cholesterol-free egg product

 

Whole-grain bread gives this do-ahead dish a nice hearty texture, but white

bread can be used too.

 

Spray square baking dish, 8 x 8x 2 inches, with nonstick cooking spray.

Place 4 slices bread in dish. Sprinkle with cheese, chiles and pimientos.

Top with remaining bread. Beat remaining ingredients; pour over bread.

Cover and refrigerate at least 2 hours but no longer than 24 hours.

 

Heat oven to 325F. Bake 1 hour to 1 hour 15 minutes or until set and top

is golden brown. Let stand 10 minutes before serving. 4 servings

 

PER SERVING: Calories 320; Protein 25 g; Carbohydrate 32 g: Fat 9 g:

Cholesterol 5 mg; Sodium 830 mg

 

Converted by MC_Buster.

 

 

 

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