Recipe - Fresh Vegetable And Ham Strata

1 pound Fresh asparagus spears;
trimmed and cut into 1inch
pieces about 3 cups
1 cup Ham; chopped, 6 ounces
One half cup Red bell pepper; chopped
4 Sourdough english muffins;
split in half
2 cup Shredded cojack cheese;
divided
8 Eggs; lightly beaten
2 cup Milk
1 teaspoon Dry mustard
Three fourths teaspoon Salt
One fourth teaspoon Ground black pepper
1 pack Hollandaise sauce mix; 0.9
ounce

Preheat oven to 375°F. In Generation II 2Qt Saucepan, cook asparagus,
covered, in small amount of boiling water 68 minutes or until
crisptender, drain. Using Food Chopper, chop ham and bell pepper. In
bottom of 9" x 13" Baker, place English muff in halves, split sides up. Top
with 1 cup of the cheese, asparagus, ham and bell pepper. In Classic 2Qt
Batter Bowl, whisk eggs, milk, dry mustard, salt and black pepper until
well blended. Pour egg mixture over ingredients in Baker. Bake 35 minutes.
Top with the remaining 1 cup cheese. Bake 57 minutes or just until cheese
is melted. Meanwhile, prepare hollandaise sauce according to package
directions. Cut strata into squares. Serve with sauce.

Yield: 12 servings

Approximately 270 calories and 16 grams of fat per serving.

COOK'S TIPS

1. To snap off and discard the woody base from fresh asparagus, hold spear
at both ends and bend several times until it breaks.

2. To cook the asparagus in the microwave, place asparagus pieces in
Covered MicroCooker. Add 2 tablespoons water. Microwave on HIGH 57
minutes or until crisptender, stirring after 3 minutes. Fresh broccoli
florets may be substituted for the asparagus. Cook as directed above.

Busted by Gail Shermeyer 4paws@netrax.net

NOTES : This simple egg strata can be prepared a day ahead, refrigerated
and baked just before serving. Sourdough English muffins make up the easy
base.
Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef)

Posted to BakeryShoppe Digest by Gail Shermeyer 4paws@netrax.net on Apr
15, 1998