Breakfast Strata Florentine
Reveille Recipe from camper: Gail Migliozzi
Camper In: 2013
Ingredients: Reveille Recipe from camper: Gail Migliozzi
Camper In: 2013
Breakfast Strata Florentine |
- 1/2 cup diced fresh onions
- 1 cup shredded mozzarella
- 2 cup crumbled turkey sausage (precooked like Jimmy Dean)
- 2 1/2 cup reduced-fat (1 or 2%) milk
- 1 cup shredded Cheddar cheese
- 2 cup pasteurized liquid eggs (Egg Beaters)
- 1/2 cup frozen chopped spinach (squeeze-drain before measuring)
- 6 slices thick-sliced sourdough bread (do not remove crusts)
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt (optional)
- 1/4 teaspoon black pepper
- Spray 9 x 13 pan with non-stick coating.
- Line pan with 6 slices bread, tearing bread to fit.
- Sprinkle 1 cup shredded Cheddar cheese over bread in pan.
- In large mixing bowl, combine:
- 2 ½ cups reduced-fat milk
- 2 cups crumbled turkey sausage
- 2 cups pasteurized liquid eggs
- ½ cup chopped spinach
- ½ cup diced onions
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt (optional)
- ¼ teaspoon black pepper
- Pour mixture evenly over cheese in pan.
- Sprinkle mixture with 1 cup shredded mozzarella cheese.
Cooking Instructions:
- Preheat oven to 350F.
- Bake uncovered 50-55 minutes or until eggs are set and cheese is melted.
- Let stand 10 minutes before slicing and serving.
Notes:
- Cooking times may vary due to differences in ovens.
- Freezes great – just combine all a-h ingredients in ziplock bag, 2 cheeses in separate baggies, and bread separate. If frozen or partially frozen, add 15-20 minutes baking time.
Nani's Easter Sweet Pie
Reveille Recipe from camper: Ali Barrella
Camper In: 2013
Dough Ingredients:
Nani's Easter Sweet Pie |
- 2 cups flour
- 1 stick of butter
- 2 tsp. sugar
- 1 egg
- 1 jigger rye
- Juice of 1 lemon
- Enough milk to get dough soft
- 1 9x18 Pyrex dish
- Roll dough thin enough to cover the entire Pyrex
- Carefully place rolled out dough to cover entire dish (including the sides)
- Bake at 350F. for 1 hour
Ingredients:
- 3 lbs. ricotta cheese
- 1 doz. eggs
- 2 cups sugar
- 1 tsp vanilla
- 2 tsp anisette
- 3 oz. orange juice
- Combined all ingredients in a large bowl
- Mix well
- Pour filling into dough covered Pyrex
- Bake 1 ½ hours at 325F.
- When knife comes out clean pie is done.
- Let cool
Gail's Hummus Deviled Eggs
Reveille Recipe from camper: Gail Migliozzi
Camper In: 2013
Reveille Recipe from camper: Gail Migliozzi
Camper In: 2013
Ingredients:
Gail's Hummus Deviled Eggs |
- 8 Large Eggs
- Hummus flavor of your choice
- Paprika (optional)
Directions:
- Place eggs in cold water and bring to boil. (Always add an extra one or two because some never peels right)
- Take off heat, cover, let sit for 15 minutes.
- Peel eggs, rinse, dry.
- Cut lengthwise, discard yolks.
- Fill with hummus flavor of choice.
- Sprinkle with paprika (if you choose)
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