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
 
MMMMM

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