Asparagus Cheese Strata
This layered asparagus, cheese, and ham bake is a good choice to serve
buffet-style because you can assemble it completely the day before, then
cover and refrigerate it overnight. It cuts so easily, you can serve it
in nice neat squares.
1 pound fresh asparagus or 2 packages (9 oz. each) frozen asparagus
pieces
Boiling, salted water
6 slices whole wheat bread
Butter or margarine
2 1/4 cups (9 oz.) shredded cheddar cheese
1 cup coarsely chopped cooked ham
5 eggs
2 Tablespoons instant minced onion
3/4 teaspoon each dry mustard and Worcestershire
1/4 teaspoon each salt and garlic powder
Dash of cayenne
1 3/4 cups milk
Remove tough ends from fresh asparagus and cut diagonally into 1-inch
pieces. Drop into boiling salted water to cover; cook rapidly just until
tender (about 4 minutes). Lift from pan with slotted spoon, drain, and
set aside. (If using frozen asparagus, cook as directed on package;
drain and set aside.)
Trim crusts from bread. Butter slices lightly and fit into a lightly
buttered 7 by 13-inch baking dish. Sprinkle 11/2 cups of the cheese over
bread slices. Top with ham and asparagus pieces in even layers.
In a bowl, stir together eggs, onion, mustard, Worcestershire, salt,
garlic powder, and cayenne. Add milk and beat together until mixture is
well blended. Pour evenly over layered ingredients. Cover and
refrigerate for at least 8 hours or overnight.
Bake, uncovered, in a 350 degree oven for 30 minutes; then top with the
remaining 3/4 cup cheese. Bake for an additional 10 minutes or until
center of strata appears firm when dish is gently shaken.
Let stand for 5 minutes before cutting into squares.
Serves: 6 to 8
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Sunday, December 19, 2010
Saturday, July 10, 2010
"Bobby’s Lighter Chicken Pot Pie
Ingredients:
2 cups cooked cubed chicken
2 cups frozen mixed vegetables
1 cooked cubed all-purpose potato
2 (10 3/4-ounce) cans fat-free cream of mushroom soup
1/2 cup fat-free milk
8 (12 x 17-inch) sheets thawed frozen phyllo dough
Directions:
Preheat the oven to 375°F degrees.
Combine the chicken, mixed vegetables, and potato in a large bowl. Stir in the soup and milk until well blended. Ladle about 1 1/4 cups chicken mixture into each of 4 ovenproof bowls. Place bowls on a jelly-roll pan.
Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing to separate the strips. Spray the strips with nonstick spray and arrange over the chicken mixture. Lightly spray the tops with nonstick spray. Bake until the filling is hot and the phyllo is browned, 25 – 30 minutes.
Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy"
Ingredients:
2 cups cooked cubed chicken
2 cups frozen mixed vegetables
1 cooked cubed all-purpose potato
2 (10 3/4-ounce) cans fat-free cream of mushroom soup
1/2 cup fat-free milk
8 (12 x 17-inch) sheets thawed frozen phyllo dough
Directions:
Preheat the oven to 375°F degrees.
Combine the chicken, mixed vegetables, and potato in a large bowl. Stir in the soup and milk until well blended. Ladle about 1 1/4 cups chicken mixture into each of 4 ovenproof bowls. Place bowls on a jelly-roll pan.
Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing to separate the strips. Spray the strips with nonstick spray and arrange over the chicken mixture. Lightly spray the tops with nonstick spray. Bake until the filling is hot and the phyllo is browned, 25 – 30 minutes.
Original recipe courtesy Paula Deen
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy"
July 10, 2010
Ok, it is 3:46 in the afternoon and I have not done it yet. The menu I mean. We did go out until about 1:30 and I have been outside talking for a while. So tonights dinner is handled. My dh will be making ribs, we have potato salad and beans as well.
Friday, July 9, 2010
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