Garden Vegetable Cracker Strata Food

VEGGIE-PACKED STRATA

Steps:

• In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

VEGETABLE STRATA

Steps:

• Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

VEGGIE DINNER STRATA

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 3 minutes. Add the garlic, bell peppers, broccoli, cauliflower and 1 teaspoon of the salt. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Remove from the heat and let cool.
• Meanwhile, in a large bowl, beat the eggs with the milk, the remaining 1 teaspoon salt and 2/3 cup of the cheese. Add the bread cubes and the vegetables and toss to combine. Transfer to the prepared baking dish, pressing down gently to soak the bread.
• Sprinkle the strata with the remaining 1/3 cup cheese. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake until the top is golden brown and the strata is cooked through, about 20 minutes.

GARDEN VEGETABLE STRATA

Steps:

• Melt margarine in large skillet on medium-high heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in seasonings. Remove from heat; set aside.
• Layer crackers and vegetable mixture in 2-qt. casserole sprayed with cooking spray. Beat eggs and milk with whisk until blended. Stir in cheese; pour over vegetable mixture. Cover; refrigerate several hours.
• Heat oven to 325°F. Bake casserole, uncovered, 45 to 50 min. or until knife inserted in center comes out clean. Serve warm.

VEGETABLE STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

GARDEN VEGETABLE CRACKER STRATA

Steps:

• MELT margarine in large skillet on medium-high heat.
• Add onion, green peppers and zucchini; cook and stir 3 to 5 minutes or until tender.
• Stir in garlic powder and black pepper.
• Remove from heat; set aside.
• Place crackers evenly into greased 2-quart baking dish; cover with vegetable mixture.
• Beat eggs and milk in medium bowl with wire whisk until well blended.
• Stir in cheese; pour over vegetable mixture.
• Cover; refrigerate several hours or overnight.
• PREHEAT oven to 325°F Bake casserole, uncovered, 45 to 50 minutes or until knife inserted in center comes out clean.
• Serve warm.

MATZO VEGETABLE STRATA

Steps:

• To prepare spinach-cheese layer, in large bowl, mix spinach, ricotta, eggs, dill, nutmeg, salt and pepper. Set aside.
• To prepare mushroom layer, in large skillet, saute mushrooms in hot oil. Add thyme and salt. Set aside.
• To prepare custard, in medium bowl, whisk together milk, eggs, nutmeg, and pepper. Set aside.
• To assemble, oil an ovenproof casserole dish about 11x8x2 inches. Spread half spinach-cheese mixture over bottom of casserole. Top with two matzos, breaking to fit if necessary. Cover with half the mushroom mix. Top with 2 matzos and continue layering, finishing with mushroom mix. Pour custard over. Top with cheese. Cover, refrigerate overnight.
• Bake in preheated 350 degree oven for 50 to 60 minutes or until puffy, golden, and cooked in center.

MAKE YOUR OWN VEGETABLE CRACKERS

Steps:

• Combine 4 1/2 cups flour, soup mix, and soda in a large mixing bowl; add butter and egg, beating at medium speed with an electric mixer until blended.
• Add buttermilk, beating well.
• Stir in enough remaining 1 cup flour to form a soft dough. Turn dough out onto a lightly floured surface, and knead 4 or 5 times.
• Divide dough into fourths; roll each portion into a 10 x 12-inch rectangle (about 1/16 inch thick). Cut into 2-inch squares, using a pastry wheel or pizza cutter, and place on lightly greased baking sheets. Prick with a fork and sprinkle with salt.
• Bake at 400° for 12 to 15 minutes or until golden. Transfer to wire racks to cool completely.