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FareShare Gazette -- March 2012 Recipes

A home-style FareShare Gazette -- March 2012 Recipes made with Unsalted Butter, Pumpernickel Bread Staled, Corned Beef, Swiss Cheese, and Whole Milk. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/4 lb
• 3 cup
• 4 cup
• 2 1/2 cup

Method (preview)

1. 1

   Coat bottom and sides of a 9�13-inch baking dish with butter.

2. 2

   Cover bottom of dish with a layer of bread slices.

3. 3

   Top with 1 cup each corned beef, sauerkraut, and cheese.

4. 4

   Drizzle 1/2 cup dressing over top, then season with salt and pepper.

5. 5

   Repeat layering two more times.

6. 6

   Blend eggs, milk, and Dijon until combined; pour over layers in baking dish.

7. 7

   Sprinkle remaining 1 cup cheese over top.

8. 8

   Cover strata with plastic wrap and press down on the strata to encourage the bread to absorb the egg-milk mixture.

9. 9

   Refrigerate strata at least 1 hour or up to 24 hours.

10. 10

    Remove plastic and preheat oven to 350F.

11. 11

    Bake strata, uncovered, until puffy and cooked through (160F), about 1 hour.

12. 12

    Let strata stand 10 minutes before serving.