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Сторінка10/19
Дата конвертації08.07.2018
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Sunday Sausage Strata


The "strata" in this classic casserole are layers of bread, cheese and sausage baked in an egg-rich pudding. 

Make Ahead Tip: Prepare through Step 4 the night before serving.



RECIPE INGREDIENTS

1/2 pound  turkey breakfast sausage (four 2-ounce links), casing removed

2   medium onions, chopped (2 cups)

1   medium red bell pepper, seeded and diced (1 1/2 cups)

12   large eggs

4 cups  1% milk

1 teaspoon  salt, or to taste

Freshly ground pepper to taste

6 cups  cubed, whole-wheat country bread (about 7 slices, crusts removed)

1 tablespoon  Dijon mustard

1 1/2 cups  grated swiss cheese (4 ounces)
















DIRECTIONS

Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.

Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to the pan and cook, stirring often, until softened, 3 to 4 minutes.

Whisk eggs, milk, salt and pepper in a large bowl until blended.

Spread bread in the prepared baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees F. Bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot.

Sweet & Savory Beef Stew


This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash.

RECIPE INGREDIENTS

2 1/2 teaspoons  canola oil, divided

8 ounces  bottom-round beef, trimmed, cut into 3/4-inch cubes

1   large shallot, halved and thinly sliced

1 teaspoon  dried thyme

1/2 teaspoon  dried rubbed sage

1/2 teaspoon  salt

1/4 teaspoon  freshly ground pepper

2 teaspoons  all-purpose flour

1 cup  reduced-sodium beef broth

2 1/2 cups  cubed peeled butternut squash

1/3 cup  dried cherries

















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