Gardenvegetablecrackerstrata Recipes

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.

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.

Steps:

• Heat the oven to 350°F.
• Lightly butter an 8x8-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.
• Measure the milk and/or cream into a bowl. Add the eggs, half of the cheese, and a generous amount of salt and pepper. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside.
• In a large sauté pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters then into 1/3 inch slices. Stir the squash into the onion, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning.
• Meanwhile, halve and seed the tomatoes and chop coarsely. When the squash is lightly browned, add the tomatoes, stir to mix vegetables and saute 1 more minute to cook off any liquid.
• With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Place the spinch leaves evenly on the top. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until the milk and egg mixture sets, 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces.