MELBA'S SWAP SHOP
MAKE-AHEAD MENU EASY AND GOOD
DEAR MELBA: I love this make-ahead menu — Cheese Strata, Fruit Salad, biscuits and jelly. It's a hardy meal, the food is good and certainly easy.
And, it brings back memories of a very good friend, Dorothy Pryor, of Holdenville, who died many years ago. She served it to her bridge club group. Of course, I've made changes, but she wouldn't mind.
The strata calls for sharp American cheese, but I use whatever I have — usually cheddar. You could substitute diced ham or bacon instead of sausage, if you like. And it's good served for breakfast, lunch, brunch or dinner.
1 pound ground pork sausage
8 slices bread
Margarine or butter
1 package (8 ounces) grated sharp American cheese
2½ cups milk
1 tablespoon dried minced onions
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon prepared mustard
• Break up, brown and drain sausage. Butter bread and break into bite-size pieces. Spray 9-by-13-inch baking dish with nonstick spray. Spread bread into prepared dish. Top with cooked sausage and grated cheese.
In large bowl, beat eggs and remaining ingredients. Pour over bread-sausage mixture. Do not stir. Cover and refrigerate overnight.
• To serve, remove cover and bake in preheated 325-degree oven for one hour or until knife inserted in center comes out clean. Serves 6 to 8.
1 can (20 ounces) sliced peaches, drained, reserve juice
1 can (20 ounces) sliced pears, drained
1 can (20 ounces) pineapple chunks or tidbits, drained
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