Company Cheese Strata Recipe
Yield: 1 Servings
12 sl white bread
2 c corned beef (2 cans),Sliced
10 oz cheddar cheese,Grated
1 pk broccoli florets frozen &
-10 oz.,Cooked
6 eggs
3 1/2 cups milk
2 Tbsp. instant minced onion
1/2 tsp. salt
1/4 tsp. dry mustard
From slices of white bread cut 12 "doughnuts and holes." Fit the scraps
of bread in the bottom of a 13x9x2 inch baking dish. Layer slices of
meat, sprinkle with a layer of cheddar cheese, a layer of broccoli
(cooked and chopped), and a layer of grated cheddar cheese. Arrange
"doughnuts and holes" atop. Combine six slightly beaten eggs, milk,
onion, salt and dry mustard; pour over bread. Cover; refrigerate six
hours. Bake uncovered at 3250 for 55 minutes. Let stand ten minutes
before cutting. Serves 12.
1978 - 1st Place Wisconsin State Fair
Coq Au Vin Rosetts
1/2 c muenster cheese
1/4 c swiss cheese
1/4 c romano cheese
4 oz cream cheese
2 ea chicken breasts
8 ea lasagna noodles
4 oz mushrooms
1 T butter
1/4 c onions,diced
1/3 c white wine
1 t savory
1/2 t coarse black pepper
1/4 c sour cream
1 T flour
1/4 c cream
toasted almonds,Slivered
Cut chicken meat into small chunk pieces. In skillet, saut butter,
onion, and mushrooms (about 5 minutes). Add chicken to onion and
mushrooms; cook over medium heat about 5 minutes. Add wine and savory.
Cook 10 minutes, covered, on medium-low. Cook noodles as directed and
run under cold water. Cut off bottom frill of noodles. Roll noodles,
leaving a 2 1/2" center and stand up in casserole dish. Using a
slotted spoon, spoon chicken mix into each noodle center.
Dice cream cheese into cubes and add to skillet with wine sauce; heat
till melted. Mix together sour cream, cream and 1 tablespoon flour;
add to skillet. Stir till blended. Add cheeses and pepper; stir till
melted. Spoon over lasagna rings; garnish with almonds. Bake at 325
for 20 to 25 minutes.
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