I have made these in the past, although a different recipe. Can't remember
what recipe I used but probably Betty Crocker.

Here is the recipe I used tonight:

http://recipes.epicurean.com/recipe/...se-strata.html

Does not say what size casserole but 6 pieces of bread didn't sound like
they would take up that much room. Used an odd sized newer Pyrex (taking my
chances here) dish that was almost perfect. There was a tad too much egg
mixture and it did slop over the sides. Cleaned that up before baking and
no more slopped during the baking. But... The danged thing took on a life
of its own! It is sticking up about 5" above the pan. I don't remember
them doing this in the past. And I'm pretty sure that when I did make them
prior, they were big, using about 12 slices of bread and baked in a 9 x 12"
Pyrex dish.

I just looked up pics of stratas and most seemed flat. I did see a few that
puffed a wee bit but nothing like this. It is very beautiful though!
Nicely browned on the top, sides and even the bottom. I just wish I could
eat it! But until someone can come up with a strata that uses no eggs or
dairy, I'll have to go strataless.

On Jan 21, 7:56*pm, "Julie Bove" > wrote:
> I have made these in the past, although a different recipe. *Can't remember
> what recipe I used but probably Betty Crocker.
>
> Here is the recipe I used tonight:
>
> http://recipes.epicurean.com/recipe/...se-strata.html
>
> Does not say what size casserole but 6 pieces of bread didn't sound like
> they would take up that much room. *Used an odd sized newer Pyrex (taking my
> chances here) dish that was almost perfect. *There was a tad too much egg
> mixture and it did slop over the sides. *Cleaned that up before baking and
> no more slopped during the baking. *But... *The danged thing took on a life
> of its own! *It is sticking *up about 5" above the pan. *I don't remember
> them doing this in the past. *And I'm pretty sure that when I did make them
> prior, they were big, using about 12 slices of bread and baked in a 9 x 12"
> Pyrex dish.
>
> I just looked up pics of stratas and most seemed flat. *I did see a few that
> puffed a wee bit but nothing like this. *It is very beautiful though!
> Nicely browned on the top, sides and even the bottom. *I just wish I could
> eat it! *But until someone can come up with a strata that uses no eggs or
> dairy, I'll have to go strataless.

8 eggs sounds like too many for that amount of bread. I also think it
needs a few other ingredients and better bread, unbuttered....

merryb wrote:
> On Jan 21, 7:56 pm, "Julie Bove" > wrote:
>> I have made these in the past, although a different recipe. Can't
>> remember what recipe I used but probably Betty Crocker.
>>
>> Here is the recipe I used tonight:
>>
>> http://recipes.epicurean.com/recipe/...se-strata.html
>>
>> Does not say what size casserole but 6 pieces of bread didn't sound
>> like they would take up that much room. Used an odd sized newer
>> Pyrex (taking my chances here) dish that was almost perfect. There
>> was a tad too much egg mixture and it did slop over the sides.
>> Cleaned that up before baking and no more slopped during the baking.
>> But... The danged thing took on a life of its own! It is sticking up
>> about 5" above the pan. I don't remember them doing this in the
>> past. And I'm pretty sure that when I did make them prior, they were
>> big, using about 12 slices of bread and baked in a 9 x 12" Pyrex
>> dish.
>>
>> I just looked up pics of stratas and most seemed flat. I did see a
>> few that puffed a wee bit but nothing like this. It is very
>> beautiful though! Nicely browned on the top, sides and even the
>> bottom. I just wish I could eat it! But until someone can come up
>> with a strata that uses no eggs or dairy, I'll have to go strataless.
>
> 8 eggs sounds like too many for that amount of bread. I also think it
> needs a few other ingredients and better bread, unbuttered....

It actually seemed to come out quite well. Not that I tried it mind you.
And it did sink to almost flat as it cooled. Could be that they always did
this and I just don't remember. Most of the recipes I've seen are similar.
Once called for mustard.

What do you mean by better bread? I used honey whole wheat. It's excellent
bread. I plan to use the same later, perhaps next week for a sugar free
French Toast casserole.

"Julie Bove" > wrote in message
...
> I have made these in the past, although a different recipe. Can't
> remember what recipe I used but probably Betty Crocker.
>
> Here is the recipe I used tonight:
>
> http://recipes.epicurean.com/recipe/...se-strata.html
>
> Does not say what size casserole but 6 pieces of bread didn't sound like
> they would take up that much room. Used an odd sized newer Pyrex (taking
> my chances here) dish that was almost perfect. There was a tad too much
> egg mixture and it did slop over the sides. Cleaned that up before baking
> and no more slopped during the baking. But... The danged thing took on a
> life of its own! It is sticking up about 5" above the pan. I don't
> remember them doing this in the past. And I'm pretty sure that when I did
> make them prior, they were big, using about 12 slices of bread and baked
> in a 9 x 12" Pyrex dish.

Sounds great but then I don't know anything about strata) Perhaps you
have invented a new dish


> I just looked up pics of stratas and most seemed flat. I did see a few
> that puffed a wee bit but nothing like this. It is very beautiful though!
> Nicely browned on the top, sides and even the bottom. I just wish I could
> eat it! But until someone can come up with a strata that uses no eggs or
> dairy, I'll have to go strataless.
>
>

--
--
http://www.shop.helpforheroes.org.uk/

On Jan 21, 7:56*pm, "Julie Bove" > wrote:
> I have made these in the past, although a different recipe. *Can't remember
> what recipe I used but probably Betty Crocker.
>
> Here is the recipe I used tonight:
>
> http://recipes.epicurean.com/recipe/...se-strata.html
>
> Does not say what size casserole but 6 pieces of bread didn't sound like
> they would take up that much room. *Used an odd sized newer Pyrex (taking my
> chances here) dish that was almost perfect. *There was a tad too much egg
> mixture and it did slop over the sides. *Cleaned that up before baking and
> no more slopped during the baking. *But... *The danged thing took on a life
> of its own! *It is sticking *up about 5" above the pan. *I don't remember
> them doing this in the past. *And I'm pretty sure that when I did make them
> prior, they were big, using about 12 slices of bread and baked in a 9 x 12"
> Pyrex dish.
>
> I just looked up pics of stratas and most seemed flat. *I did see a few that
> puffed a wee bit but nothing like this. *It is very beautiful though!
> Nicely browned on the top, sides and even the bottom. *I just wish I could
> eat it! *But until someone can come up with a strata that uses no eggs or
> dairy, I'll have to go strataless.

So who ate it if you couldn't?

"merryb" > wrote in message
...
> On Jan 21, 7:56 pm, "Julie Bove" > wrote:
>> I have made these in the past, although a different recipe. Can't
>> remember
>> what recipe I used but probably Betty Crocker.
>>
>> Here is the recipe I used tonight:
>>
>> http://recipes.epicurean.com/recipe/...se-strata.html
>>
>> Does not say what size casserole but 6 pieces of bread didn't sound like
>> they would take up that much room. Used an odd sized newer Pyrex (taking
>> my
>> chances here) dish that was almost perfect. There was a tad too much egg
>> mixture and it did slop over the sides. Cleaned that up before baking
>> and
>> no more slopped during the baking. But... The danged thing took on a
>> life
>> of its own! It is sticking up about 5" above the pan. I don't remember
>> them doing this in the past. And I'm pretty sure that when I did make
>> them
>> prior, they were big, using about 12 slices of bread and baked in a 9 x
>> 12"
>> Pyrex dish.
>>
>> I just looked up pics of stratas and most seemed flat. I did see a few
>> that
>> puffed a wee bit but nothing like this. It is very beautiful though!
>> Nicely browned on the top, sides and even the bottom. I just wish I
>> could
>> eat it! But until someone can come up with a strata that uses no eggs or
>> dairy, I'll have to go strataless.
>
> So who ate it if you couldn't?

She already said she was doing a big cook of various things because her
husband is coming home. Perhaps you missed that?

--
--
http://www.shop.helpforheroes.org.uk/

On Tue, 22 Jan 2013 17:28:48 -0000, "Ophelia"
> wrote:

>
> She already said she was doing a big cook of various things because her
> husband is coming home. Perhaps you missed that?

Strata is a dish that is supposed to be served as soon as it comes out
of the oven, which is what confused her.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 22 Jan 2013 17:28:48 -0000, "Ophelia"
> > wrote:
>
>>
>> She already said she was doing a big cook of various things because her
>> husband is coming home. Perhaps you missed that?
>
> Strata is a dish that is supposed to be served as soon as it comes out
> of the oven, which is what confused her.

Me too It was new to me
--
--
http://www.shop.helpforheroes.org.uk/

On Tue, 22 Jan 2013 18:55:54 -0000, "Ophelia"
> wrote:

>
>
>"sf" > wrote in message
.. .
>> On Tue, 22 Jan 2013 17:28:48 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>> She already said she was doing a big cook of various things because her
>>> husband is coming home. Perhaps you missed that?
>>
>> Strata is a dish that is supposed to be served as soon as it comes out
>> of the oven, which is what confused her.
>
>Me too It was new to me
>--
last discussed 12/30/12.
a copy from my sent file follows:

On Sun, 30 Dec 2012 12:14:00 -0500, Gary > wrote:

>Thanks again to MerryB for naming this traditional breakfast dish.
>
>I googled several recipes and all were similar. I decided on this one:
>http://allrecipes.com/Recipe/Christm...RelatedRecipes
>
>It was all made at 10am this morning and is now in fridge for 6-8 hours. I
>do wonder why all the recipes call for this long time in fridge? You would
>think that just a couple of hours would do the trick. But I do what the
>original recipe calls for the first time.
>
>Gary

That's a breakfast casserole. A Strata is built in layers.
Bread on the bottom, a filling, another slice on bread on top of that,
perhaps some sort of topping and then a custard mixture is poured over
all. The strata needs to sit, refrigerated for those mysterious 6-8
hours. A serving is then what amounts to a custardy sandwich.
Just sayin
Janet US

"Janet Bostwick" > wrote in message
...

> That's a breakfast casserole. A Strata is built in layers.
> Bread on the bottom, a filling, another slice on bread on top of that,
> perhaps some sort of topping and then a custard mixture is poured over
> all. The strata needs to sit, refrigerated for those mysterious 6-8
> hours. A serving is then what amounts to a custardy sandwich.
> Just sayin

Thanks Is there nothing in there but bread and custard? Sound awfully
like bread pudding to me I was expecting it to be a savoury thing.
--
--
http://www.shop.helpforheroes.org.uk/

"merryb" > wrote in message
...
On Jan 21, 7:56 pm, "Julie Bove" > wrote:
> I have made these in the past, although a different recipe. Can't remember
> what recipe I used but probably Betty Crocker.
>
> Here is the recipe I used tonight:
>
> http://recipes.epicurean.com/recipe/...se-strata.html
>
> Does not say what size casserole but 6 pieces of bread didn't sound like
> they would take up that much room. Used an odd sized newer Pyrex (taking
> my
> chances here) dish that was almost perfect. There was a tad too much egg
> mixture and it did slop over the sides. Cleaned that up before baking and
> no more slopped during the baking. But... The danged thing took on a life
> of its own! It is sticking up about 5" above the pan. I don't remember
> them doing this in the past. And I'm pretty sure that when I did make them
> prior, they were big, using about 12 slices of bread and baked in a 9 x
> 12"
> Pyrex dish.
>
> I just looked up pics of stratas and most seemed flat. I did see a few
> that
> puffed a wee bit but nothing like this. It is very beautiful though!
> Nicely browned on the top, sides and even the bottom. I just wish I could
> eat it! But until someone can come up with a strata that uses no eggs or
> dairy, I'll have to go strataless.

So who ate it if you couldn't?

Nobody did yet. Husband and daughter will have it for dinner tonight.

On Tue, 22 Jan 2013 21:12:23 -0000, "Ophelia"
> wrote:

>
>
>"Janet Bostwick" > wrote in message
.. .
>
>> That's a breakfast casserole. A Strata is built in layers.
>> Bread on the bottom, a filling, another slice on bread on top of that,
>> perhaps some sort of topping and then a custard mixture is poured over
>> all. The strata needs to sit, refrigerated for those mysterious 6-8
>> hours. A serving is then what amounts to a custardy sandwich.
>> Just sayin
>
>Thanks Is there nothing in there but bread and custard? Sound awfully
>like bread pudding to me I was expecting it to be a savoury thing.
>--
No, there is a filling. The recipe I have puts cheese in between the
bread and tops with 'jelly' when baked. I'm not sure about the word
usage here. Jelly to you means a gelatin dessert? If so, what I mean
is a fruit preserve, jam, jelly, marmalade or something along that
line. The term 'strata' has been *******ized to also mean a breakfast
casserole. To you, that would be a savory bread pudding.
From Wiki:

Strata (food)
From Wikipedia, the free encyclopedia

The earliest strata recipe known is a 1902 recipe for Cheese strata, a
gratin of layers of bread, white sauce, and cheese, but no eggs

Strata or stratta is a family of layered casserole dishes in American
cuisine.

The most common modern variant is a brunch dish, similar to a quiche
or frittata, made from a mixture which mainly consists of bread, eggs
and cheese. It may also include meat or vegetables. The usual
preparation requires the bread to be layered with the filling in order
to produce layers (strata). It was popularized in the 1984 Silver
Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.[1]

Other recipes merely require that the ingredients are mixed together,
like a savory bread pudding. A beaten egg mixture is then poured over
the ingredients. The dish requires a rest of anywhere between one hour
and overnight before it is baked.[citation needed] It is served warm.

Janet US

"sf" > wrote in message
...
> On Tue, 22 Jan 2013 17:28:48 -0000, "Ophelia"
> > wrote:
>
>>
>> She already said she was doing a big cook of various things because her
>> husband is coming home. Perhaps you missed that?
>
> Strata is a dish that is supposed to be served as soon as it comes out
> of the oven, which is what confused her.

I know that it normally is but that isn't possible tonight. It takes so
long to bake that dinner would be really late if I did that. Angela has
dance tonight.

"Janet Bostwick" > wrote in message
...
> On Tue, 22 Jan 2013 18:55:54 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Tue, 22 Jan 2013 17:28:48 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>> She already said she was doing a big cook of various things because her
>>>> husband is coming home. Perhaps you missed that?
>>>
>>> Strata is a dish that is supposed to be served as soon as it comes out
>>> of the oven, which is what confused her.
>>
>>Me too It was new to me
>>--
> last discussed 12/30/12.
> a copy from my sent file follows:
>
> On Sun, 30 Dec 2012 12:14:00 -0500, Gary > wrote:
>
>>Thanks again to MerryB for naming this traditional breakfast dish.
>>
>>I googled several recipes and all were similar. I decided on this one:
>>http://allrecipes.com/Recipe/Christm...RelatedRecipes
>>
>>It was all made at 10am this morning and is now in fridge for 6-8 hours.
>>I
>>do wonder why all the recipes call for this long time in fridge? You
>>would
>>think that just a couple of hours would do the trick. But I do what the
>>original recipe calls for the first time.
>>
>>Gary
>
> That's a breakfast casserole. A Strata is built in layers.
> Bread on the bottom, a filling, another slice on bread on top of that,
> perhaps some sort of topping and then a custard mixture is poured over
> all. The strata needs to sit, refrigerated for those mysterious 6-8
> hours. A serving is then what amounts to a custardy sandwich.
> Just sayin
> Janet US

Yes. It is made in layers.

"Ophelia" > wrote in message
...
>
>
> "Janet Bostwick" > wrote in message
> ...
>
>> That's a breakfast casserole. A Strata is built in layers.
>> Bread on the bottom, a filling, another slice on bread on top of that,
>> perhaps some sort of topping and then a custard mixture is poured over
>> all. The strata needs to sit, refrigerated for those mysterious 6-8
>> hours. A serving is then what amounts to a custardy sandwich.
>> Just sayin
>
> Thanks Is there nothing in there but bread and custard? Sound awfully
> like bread pudding to me I was expecting it to be a savoury thing.

There is cheese.

On Tuesday, January 22, 2013 12:16:13 PM UTC-5, merryb wrote:
> On Jan 21, 7:56*pm, "Julie Bove" > wrote:
>
> > I have made these in the past, although a different recipe. *Can't remember
>
> > what recipe I used but probably Betty Crocker.
>
> >
>
> > Here is the recipe I used tonight:
>
> >
>
> > http://recipes.epicurean.com/recipe/...se-strata.html
>
> >
>
> > Does not say what size casserole but 6 pieces of bread didn't sound like
>
> > they would take up that much room. *Used an odd sized newer Pyrex (taking my
>
> > chances here) dish that was almost perfect. *There was a tad too much egg
>
> > mixture and it did slop over the sides. *Cleaned that up before baking and
>
> > no more slopped during the baking. *But... *The danged thing took on a life
>
> > of its own! *It is sticking *up about 5" above the pan. *I don't remember
>
> > them doing this in the past. *And I'm pretty sure that when I did make them
>
> > prior, they were big, using about 12 slices of bread and baked in a 9 x 12"
>
> > Pyrex dish.
>
> >
>
> > I just looked up pics of stratas and most seemed flat. *I did see a few that
>
> > puffed a wee bit but nothing like this. *It is very beautiful though!
>
> > Nicely browned on the top, sides and even the bottom. *I just wish I could
>
> > eat it! *But until someone can come up with a strata that uses no eggs or
>
> > dairy, I'll have to go strataless.
>
>
>
> So who ate it if you couldn't?

She won't remember, you can be sure.

"Janet Bostwick" > wrote in message
...
> On Tue, 22 Jan 2013 21:12:23 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>
>>> That's a breakfast casserole. A Strata is built in layers.
>>> Bread on the bottom, a filling, another slice on bread on top of that,
>>> perhaps some sort of topping and then a custard mixture is poured over
>>> all. The strata needs to sit, refrigerated for those mysterious 6-8
>>> hours. A serving is then what amounts to a custardy sandwich.
>>> Just sayin
>>
>>Thanks Is there nothing in there but bread and custard? Sound awfully
>>like bread pudding to me I was expecting it to be a savoury thing.
>>--
> No, there is a filling. The recipe I have puts cheese in between the
> bread and tops with 'jelly' when baked. I'm not sure about the word
> usage here. Jelly to you means a gelatin dessert? If so, what I mean
> is a fruit preserve, jam, jelly, marmalade or something along that
> line.

Yes, I do understand 'jelly' as a jam or preserve.

The term 'strata' has been *******ized to also mean a breakfast
> casserole. To you, that would be a savory bread pudding.
> From Wiki:
>
> Strata (food)
> From Wikipedia, the free encyclopedia
>
> The earliest strata recipe known is a 1902 recipe for Cheese strata, a
> gratin of layers of bread, white sauce, and cheese, but no eggs
>
> Strata or stratta is a family of layered casserole dishes in American
> cuisine.
>
> The most common modern variant is a brunch dish, similar to a quiche
> or frittata, made from a mixture which mainly consists of bread, eggs
> and cheese. It may also include meat or vegetables. The usual
> preparation requires the bread to be layered with the filling in order
> to produce layers (strata). It was popularized in the 1984 Silver
> Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.[1]
>
> Other recipes merely require that the ingredients are mixed together,
> like a savory bread pudding. A beaten egg mixture is then poured over
> the ingredients. The dish requires a rest of anywhere between one hour
> and overnight before it is baked.[citation needed] It is served warm.

Thank You Very Much For That!!! Now I understand!!! I have saved this and
will go back to it Thanks)

--
--
http://www.shop.helpforheroes.org.uk/

On 1/22/2013 4:09 PM, Janet Bostwick wrote:
> On Tue, 22 Jan 2013 18:55:54 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 22 Jan 2013 17:28:48 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>> She already said she was doing a big cook of various things because her
>>>> husband is coming home. Perhaps you missed that?
>>>
>>> Strata is a dish that is supposed to be served as soon as it comes out
>>> of the oven, which is what confused her.
>>
>> Me too It was new to me
>> --
> last discussed 12/30/12.
> a copy from my sent file follows:
>
> On Sun, 30 Dec 2012 12:14:00 -0500, Gary > wrote:
>
>> Thanks again to MerryB for naming this traditional breakfast dish.
>>
>> I googled several recipes and all were similar. I decided on this one:
>> http://allrecipes.com/Recipe/Christm...RelatedRecipes
>>
>> It was all made at 10am this morning and is now in fridge for 6-8 hours. I
>> do wonder why all the recipes call for this long time in fridge? You would
>> think that just a couple of hours would do the trick. But I do what the
>> original recipe calls for the first time.
>>
>> Gary
>
> That's a breakfast casserole. A Strata is built in layers.
> Bread on the bottom, a filling, another slice on bread on top of that,
> perhaps some sort of topping and then a custard mixture is poured over
> all. The strata needs to sit, refrigerated for those mysterious 6-8
> hours. A serving is then what amounts to a custardy sandwich.
> Just sayin
> Janet US
>
Then strata isn't what I've made in the past. My breakfast casserole
only has 6 slices of bread all in one layer at the bottom of a buttered
9x13 pyrex pan. The rest sounds the same.

"Janet Bostwick" > wrote in message
...
> On Tue, 22 Jan 2013 21:12:23 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>
>>> That's a breakfast casserole. A Strata is built in layers.
>>> Bread on the bottom, a filling, another slice on bread on top of that,
>>> perhaps some sort of topping and then a custard mixture is poured over
>>> all. The strata needs to sit, refrigerated for those mysterious 6-8
>>> hours. A serving is then what amounts to a custardy sandwich.
>>> Just sayin
>>
>>Thanks Is there nothing in there but bread and custard? Sound awfully
>>like bread pudding to me I was expecting it to be a savoury thing.
>>--
> No, there is a filling. The recipe I have puts cheese in between the
> bread and tops with 'jelly' when baked. I'm not sure about the word
> usage here. Jelly to you means a gelatin dessert? If so, what I mean
> is a fruit preserve, jam, jelly, marmalade or something along that
> line. The term 'strata' has been *******ized to also mean a breakfast
> casserole. To you, that would be a savory bread pudding.
> From Wiki:
>
> Strata (food)
> From Wikipedia, the free encyclopedia
>
> The earliest strata recipe known is a 1902 recipe for Cheese strata, a
> gratin of layers of bread, white sauce, and cheese, but no eggs
>
> Strata or stratta is a family of layered casserole dishes in American
> cuisine.
>
> The most common modern variant is a brunch dish, similar to a quiche
> or frittata, made from a mixture which mainly consists of bread, eggs
> and cheese. It may also include meat or vegetables. The usual
> preparation requires the bread to be layered with the filling in order
> to produce layers (strata). It was popularized in the 1984 Silver
> Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.[1]
>
> Other recipes merely require that the ingredients are mixed together,
> like a savory bread pudding. A beaten egg mixture is then poured over
> the ingredients. The dish requires a rest of anywhere between one hour
> and overnight before it is baked.[citation needed] It is served warm.
>
> Janet US

The cheese strata I made was layered and the cheese is what would be the
filling. I will not be making it again though. I'm sure I would have liked
it. But they didn't like it at all. Wasn't sure daughter would like it
because for as much as she likes cheese, she seems to like it only by itself
these days and not in or on things. Husband hated it. So I will not ever
make it again.

"Cheryl" > wrote in message
eb.com...
> On 1/22/2013 4:09 PM, Janet Bostwick wrote:
>> On Tue, 22 Jan 2013 18:55:54 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Tue, 22 Jan 2013 17:28:48 -0000, "Ophelia"
>>>> > wrote:
>>>>
>>>>>
>>>>> She already said she was doing a big cook of various things because
>>>>> her
>>>>> husband is coming home. Perhaps you missed that?
>>>>
>>>> Strata is a dish that is supposed to be served as soon as it comes out
>>>> of the oven, which is what confused her.
>>>
>>> Me too It was new to me
>>> --
>> last discussed 12/30/12.
>> a copy from my sent file follows:
>>
>> On Sun, 30 Dec 2012 12:14:00 -0500, Gary > wrote:
>>
>>> Thanks again to MerryB for naming this traditional breakfast dish.
>>>
>>> I googled several recipes and all were similar. I decided on this one:
>>> http://allrecipes.com/Recipe/Christm...RelatedRecipes
>>>
>>> It was all made at 10am this morning and is now in fridge for 6-8 hours.
>>> I
>>> do wonder why all the recipes call for this long time in fridge? You
>>> would
>>> think that just a couple of hours would do the trick. But I do what the
>>> original recipe calls for the first time.
>>>
>>> Gary
>>
>> That's a breakfast casserole. A Strata is built in layers.
>> Bread on the bottom, a filling, another slice on bread on top of that,
>> perhaps some sort of topping and then a custard mixture is poured over
>> all. The strata needs to sit, refrigerated for those mysterious 6-8
>> hours. A serving is then what amounts to a custardy sandwich.
>> Just sayin
>> Janet US
>>
> Then strata isn't what I've made in the past. My breakfast casserole only
> has 6 slices of bread all in one layer at the bottom of a buttered 9x13
> pyrex pan. The rest sounds the same.

I have made the breakfast casserole too but not for many years. Mine always
had meat in it and the bread was cut or torn in cubes. It wasn't made in
layers. And I'm pretty sure that it had more than 6 slices of bread. But
because it was so well liked, I always made a huge amount of it. I would
cut it in squares, wrap them and put them in the freezer for later.

This was for sure made in layers. The end result was very pretty! Too bad
I have to throw it out.

"Julie Bove" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>> On Tue, 22 Jan 2013 21:12:23 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"Janet Bostwick" > wrote in message
...
>>>
>>>> That's a breakfast casserole. A Strata is built in layers.
>>>> Bread on the bottom, a filling, another slice on bread on top of that,
>>>> perhaps some sort of topping and then a custard mixture is poured over
>>>> all. The strata needs to sit, refrigerated for those mysterious 6-8
>>>> hours. A serving is then what amounts to a custardy sandwich.
>>>> Just sayin
>>>
>>>Thanks Is there nothing in there but bread and custard? Sound
>>>awfully
>>>like bread pudding to me I was expecting it to be a savoury thing.
>>>--
>> No, there is a filling. The recipe I have puts cheese in between the
>> bread and tops with 'jelly' when baked. I'm not sure about the word
>> usage here. Jelly to you means a gelatin dessert? If so, what I mean
>> is a fruit preserve, jam, jelly, marmalade or something along that
>> line. The term 'strata' has been *******ized to also mean a breakfast
>> casserole. To you, that would be a savory bread pudding.
>> From Wiki:
>>
>> Strata (food)
>> From Wikipedia, the free encyclopedia
>>
>> The earliest strata recipe known is a 1902 recipe for Cheese strata, a
>> gratin of layers of bread, white sauce, and cheese, but no eggs
>>
>> Strata or stratta is a family of layered casserole dishes in American
>> cuisine.
>>
>> The most common modern variant is a brunch dish, similar to a quiche
>> or frittata, made from a mixture which mainly consists of bread, eggs
>> and cheese. It may also include meat or vegetables. The usual
>> preparation requires the bread to be layered with the filling in order
>> to produce layers (strata). It was popularized in the 1984 Silver
>> Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.[1]
>>
>> Other recipes merely require that the ingredients are mixed together,
>> like a savory bread pudding. A beaten egg mixture is then poured over
>> the ingredients. The dish requires a rest of anywhere between one hour
>> and overnight before it is baked.[citation needed] It is served warm.
>>
>> Janet US
>
> The cheese strata I made was layered and the cheese is what would be the
> filling. I will not be making it again though. I'm sure I would have
> liked it. But they didn't like it at all. Wasn't sure daughter would
> like it because for as much as she likes cheese, she seems to like it only
> by itself these days and not in or on things. Husband hated it. So I
> will not ever make it again.

What a shame after all that work
--
--
http://www.shop.helpforheroes.org.uk/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>> On Tue, 22 Jan 2013 21:12:23 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Janet Bostwick" > wrote in message
m...
>>>>
>>>>> That's a breakfast casserole. A Strata is built in layers.
>>>>> Bread on the bottom, a filling, another slice on bread on top of that,
>>>>> perhaps some sort of topping and then a custard mixture is poured over
>>>>> all. The strata needs to sit, refrigerated for those mysterious 6-8
>>>>> hours. A serving is then what amounts to a custardy sandwich.
>>>>> Just sayin
>>>>
>>>>Thanks Is there nothing in there but bread and custard? Sound
>>>>awfully
>>>>like bread pudding to me I was expecting it to be a savoury thing.
>>>>--
>>> No, there is a filling. The recipe I have puts cheese in between the
>>> bread and tops with 'jelly' when baked. I'm not sure about the word
>>> usage here. Jelly to you means a gelatin dessert? If so, what I mean
>>> is a fruit preserve, jam, jelly, marmalade or something along that
>>> line. The term 'strata' has been *******ized to also mean a breakfast
>>> casserole. To you, that would be a savory bread pudding.
>>> From Wiki:
>>>
>>> Strata (food)
>>> From Wikipedia, the free encyclopedia
>>>
>>> The earliest strata recipe known is a 1902 recipe for Cheese strata, a
>>> gratin of layers of bread, white sauce, and cheese, but no eggs
>>>
>>> Strata or stratta is a family of layered casserole dishes in American
>>> cuisine.
>>>
>>> The most common modern variant is a brunch dish, similar to a quiche
>>> or frittata, made from a mixture which mainly consists of bread, eggs
>>> and cheese. It may also include meat or vegetables. The usual
>>> preparation requires the bread to be layered with the filling in order
>>> to produce layers (strata). It was popularized in the 1984 Silver
>>> Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.[1]
>>>
>>> Other recipes merely require that the ingredients are mixed together,
>>> like a savory bread pudding. A beaten egg mixture is then poured over
>>> the ingredients. The dish requires a rest of anywhere between one hour
>>> and overnight before it is baked.[citation needed] It is served warm.
>>>
>>> Janet US
>>
>> The cheese strata I made was layered and the cheese is what would be the
>> filling. I will not be making it again though. I'm sure I would have
>> liked it. But they didn't like it at all. Wasn't sure daughter would
>> like it because for as much as she likes cheese, she seems to like it
>> only by itself these days and not in or on things. Husband hated it. So
>> I will not ever make it again.
>
> What a shame after all that work

Yeah. At least it wasn't complicated to make. Turns out daughter is very
sick. She didn't eat a bite of anything for dinner and even turned down
applesauce which is a favorite food. I knew that she had a sore throat,
cough and other respiratory stuff but we have had very poor air quality and
freezing fog for days. I assumed it was that. But after she put herself to
bed during dinner and then I couldn't get her up again, I knew it must be
worse than I thought. She was also complaining of body aches and a
headache. I fear that it is the flu. But she's going to the Dr. tomorrow
just to rule out strep. *sigh* I am sick of going to the Dr. Between her
being sick and injured and my medical stuff, we've seen enough of them these
past weeks. And it seems every time we go in there she picks up some new
germ! At least this time they will make her wear a mask. So it could be if
she had been feeling better, she might have liked it. But I'm still not
making it again. I guess it is best to stick with simple, plain foods for
the two of them.

"Julie Bove" > wrote in message

>> What a shame after all that work
>
> Yeah. At least it wasn't complicated to make. Turns out daughter is very
> sick. She didn't eat a bite of anything for dinner and even turned down
> applesauce which is a favorite food. I knew that she had a sore throat,
> cough and other respiratory stuff but we have had very poor air quality
> and freezing fog for days. I assumed it was that. But after she put
> herself to bed during dinner and then I couldn't get her up again, I knew
> it must be worse than I thought. She was also complaining of body aches
> and a headache. I fear that it is the flu. But she's going to the Dr.
> tomorrow just to rule out strep. *sigh* I am sick of going to the Dr.
> Between her being sick and injured and my medical stuff, we've seen enough
> of them these past weeks. And it seems every time we go in there she
> picks up some new germ! At least this time they will make her wear a
> mask. So it could be if she had been feeling better, she might have liked
> it. But I'm still not making it again. I guess it is best to stick with
> simple, plain foods for the two of them.

Well if that is what works. Shame, because you like to make nice things
especially for them Hope all is well soon!
--
--
http://www.shop.helpforheroes.org.uk/

Ophelia wrote:
>
> "Julie Bove" > wrote in message
> ...
> >
> > "Janet Bostwick" > wrote in message
> > ...
> >> On Tue, 22 Jan 2013 21:12:23 -0000, "Ophelia"
> >> > wrote:
> >>
> >>>
> >>>
> >>>"Janet Bostwick" > wrote in message
> ...
> >>>
> >>>> That's a breakfast casserole. A Strata is built in layers.
> >>>> Bread on the bottom, a filling, another slice on bread on top of that,
> >>>> perhaps some sort of topping and then a custard mixture is poured over
> >>>> all. The strata needs to sit, refrigerated for those mysterious 6-8
> >>>> hours. A serving is then what amounts to a custardy sandwich.
> >>>> Just sayin
> >>>
> >>>Thanks Is there nothing in there but bread and custard? Sound
> >>>awfully
> >>>like bread pudding to me I was expecting it to be a savoury thing.
> >>>--
> >> No, there is a filling. The recipe I have puts cheese in between the
> >> bread and tops with 'jelly' when baked. I'm not sure about the word
> >> usage here. Jelly to you means a gelatin dessert? If so, what I mean
> >> is a fruit preserve, jam, jelly, marmalade or something along that
> >> line. The term 'strata' has been *******ized to also mean a breakfast
> >> casserole. To you, that would be a savory bread pudding.
> >> From Wiki:
> >>
> >> Strata (food)
> >> From Wikipedia, the free encyclopedia
> >>
> >> The earliest strata recipe known is a 1902 recipe for Cheese strata, a
> >> gratin of layers of bread, white sauce, and cheese, but no eggs
> >>
> >> Strata or stratta is a family of layered casserole dishes in American
> >> cuisine.
> >>
> >> The most common modern variant is a brunch dish, similar to a quiche
> >> or frittata, made from a mixture which mainly consists of bread, eggs
> >> and cheese. It may also include meat or vegetables. The usual
> >> preparation requires the bread to be layered with the filling in order
> >> to produce layers (strata). It was popularized in the 1984 Silver
> >> Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.[1]
> >>
> >> Other recipes merely require that the ingredients are mixed together,
> >> like a savory bread pudding. A beaten egg mixture is then poured over
> >> the ingredients. The dish requires a rest of anywhere between one hour
> >> and overnight before it is baked.[citation needed] It is served warm.
> >>
> >> Janet US
> >
> > The cheese strata I made was layered and the cheese is what would be the
> > filling. I will not be making it again though. I'm sure I would have
> > liked it. But they didn't like it at all. Wasn't sure daughter would
> > like it because for as much as she likes cheese, she seems to like it only
> > by itself these days and not in or on things. Husband hated it. So I
> > will not ever make it again.
>
> What a shame after all that work

Her husband probably would have liked the strata if she had put a layer of
sausage on the bottom. I made one at Christmas time and I loved it.

Gary

PS - I just came home from the grocery and I bought a pound of scrapple. I
love that occasionally with eggs. I'm considering making another strata
using that instead of sausage. hmmmm.

"Gary" > wrote in message ...

> Her husband probably would have liked the strata if she had put a layer of
> sausage on the bottom. I made one at Christmas time and I loved it.

That sounds good.


> PS - I just came home from the grocery and I bought a pound of scrapple. I
> love that occasionally with eggs. I'm considering making another strata
> using that instead of sausage. hmmmm.

Cool


--
--
http://www.shop.helpforheroes.org.uk/

Ophelia wrote:
> "Julie Bove" > wrote in message
>
>>> What a shame after all that work
>>
>> Yeah. At least it wasn't complicated to make. Turns out daughter
>> is very sick. She didn't eat a bite of anything for dinner and even
>> turned down applesauce which is a favorite food. I knew that she
>> had a sore throat, cough and other respiratory stuff but we have had
>> very poor air quality and freezing fog for days. I assumed it was
>> that. But after she put herself to bed during dinner and then I
>> couldn't get her up again, I knew it must be worse than I thought. She
>> was also complaining of body aches and a headache. I fear that
>> it is the flu. But she's going to the Dr. tomorrow just to rule out
>> strep. *sigh* I am sick of going to the Dr. Between her being sick
>> and injured and my medical stuff, we've seen enough of them these
>> past weeks. And it seems every time we go in there she picks up
>> some new germ! At least this time they will make her wear a mask. So it
>> could be if she had been feeling better, she might have liked
>> it. But I'm still not making it again. I guess it is best to stick
>> with simple, plain foods for the two of them.
>
> Well if that is what works. Shame, because you like to make nice
> things especially for them Hope all is well soon!
> --

Daughter loved the meal she had tonight although it is not a typical meal
for her. She requested pancakes, eggs and bacon. They were buckwheat
pancakes. I've never made them before. She had sugar free syrup. I think
she wanted really soft foods because her throat is so inflamed. Dr. said
she needs to stay home and rest tomorrow. Thankfully it's only a really bad
cold and not the flu. But now husband has it as well. He wasn't as
complimentary about the meal. Said the eggs were bad. They were actually
an egg product. The kind that comes in a carton. Daughter likes the stuff
so that's what I buy.

Gary wrote:
> Ophelia wrote:
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Janet Bostwick" > wrote in message
>>> ...
>>>> On Tue, 22 Jan 2013 21:12:23 -0000, "Ophelia"
>>>> > wrote:
>>>>
>>>>>
>>>>>
>>>>> "Janet Bostwick" > wrote in message
>>>>> ...
>>>>>
>>>>>> That's a breakfast casserole. A Strata is built in layers.
>>>>>> Bread on the bottom, a filling, another slice on bread on top of
>>>>>> that, perhaps some sort of topping and then a custard mixture is
>>>>>> poured over all. The strata needs to sit, refrigerated for
>>>>>> those mysterious 6-8 hours. A serving is then what amounts to a
>>>>>> custardy sandwich.
>>>>>> Just sayin
>>>>>
>>>>> Thanks Is there nothing in there but bread and custard? Sound
>>>>> awfully
>>>>> like bread pudding to me I was expecting it to be a savoury
>>>>> thing. --
>>>> No, there is a filling. The recipe I have puts cheese in between
>>>> the bread and tops with 'jelly' when baked. I'm not sure about
>>>> the word usage here. Jelly to you means a gelatin dessert? If
>>>> so, what I mean is a fruit preserve, jam, jelly, marmalade or
>>>> something along that line. The term 'strata' has been *******ized
>>>> to also mean a breakfast casserole. To you, that would be a
>>>> savory bread pudding.
>>>> From Wiki:
>>>>
>>>> Strata (food)
>>>> From Wikipedia, the free encyclopedia
>>>>
>>>> The earliest strata recipe known is a 1902 recipe for Cheese
>>>> strata, a gratin of layers of bread, white sauce, and cheese, but
>>>> no eggs
>>>>
>>>> Strata or stratta is a family of layered casserole dishes in
>>>> American cuisine.
>>>>
>>>> The most common modern variant is a brunch dish, similar to a
>>>> quiche or frittata, made from a mixture which mainly consists of
>>>> bread, eggs and cheese. It may also include meat or vegetables.
>>>> The usual preparation requires the bread to be layered with the
>>>> filling in order to produce layers (strata). It was popularized in
>>>> the 1984 Silver Palate Good Times Cookbook by Julee Rosso and
>>>> Sheila Lukins.[1]
>>>>
>>>> Other recipes merely require that the ingredients are mixed
>>>> together, like a savory bread pudding. A beaten egg mixture is
>>>> then poured over the ingredients. The dish requires a rest of
>>>> anywhere between one hour and overnight before it is
>>>> baked.[citation needed] It is served warm.
>>>>
>>>> Janet US
>>>
>>> The cheese strata I made was layered and the cheese is what would
>>> be the filling. I will not be making it again though. I'm sure I
>>> would have liked it. But they didn't like it at all. Wasn't sure
>>> daughter would like it because for as much as she likes cheese, she
>>> seems to like it only by itself these days and not in or on things.
>>> Husband hated it. So I will not ever make it again.
>>
>> What a shame after all that work
>
> Her husband probably would have liked the strata if she had put a
> layer of sausage on the bottom. I made one at Christmas time and I
> loved it.

I'm sure he would but with the gout, he is not supposed to have much meat.
Which is specifically why I made it. Well that and the fact that I had old
bread in the freezer to use up.

As predicted, he wolfed down the one pie that I made with the meat in it,
even though there wasn't a lot of meat. The broccoli pie remains untouched
save for that one piece I served him when he first came home.
>
> Gary
>
> PS - I just came home from the grocery and I bought a pound of
> scrapple. I love that occasionally with eggs. I'm considering making
> another strata using that instead of sausage. hmmmm.

Don't think I've ever had scrapple.

On Wed, 23 Jan 2013 21:54:43 -0800, "Julie Bove"
> wrote:

> But now husband has it as well. He wasn't as
> complimentary about the meal. Said the eggs were bad. They were actually
> an egg product. The kind that comes in a carton. Daughter likes the stuff
> so that's what I buy.

They said today on ATK that eggs in a carton work for custard, but
they make terrible scrambled eggs.

--
Food is an important part of a balanced diet.

On Wed, 23 Jan 2013 21:56:53 -0800, "Julie Bove"
> wrote:

> Don't think I've ever had scrapple.

Don't waste your money. It's an acquired taste... really disgusting.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 23 Jan 2013 21:54:43 -0800, "Julie Bove"
> > wrote:
>
>> But now husband has it as well. He wasn't as
>> complimentary about the meal. Said the eggs were bad. They were
>> actually
>> an egg product. The kind that comes in a carton. Daughter likes the
>> stuff
>> so that's what I buy.
>
> They said today on ATK that eggs in a carton work for custard, but
> they make terrible scrambled eggs.

Could be. Angela ate all of hers and I gave her a big pile. Then again,
she doesn't like eggs too much.

sf wrote:
>
> On Wed, 23 Jan 2013 21:56:53 -0800, "Julie Bove"
> > wrote:
>
> > Don't think I've ever had scrapple.
>
> Don't waste your money. It's an acquired taste... really disgusting.

Scrapple is NOT an acquired taste, imo. The first time you try it, you
either like it or you don't.

Granted, it's probably crap food...after you butcher the pig, you scoop up
all the stuff that fell on the floor and make scrapple. heheheh

But I do like it occasionally. If you've never tried it, Barbara, maybe you
should just once to make an educated opinion.

Rapa also makes a scrapple with bacon bits added. That's even better.

Gary

On Thu, 24 Jan 2013 07:05:28 -0500, Gary > wrote:

> sf wrote:
> >
> > On Wed, 23 Jan 2013 21:56:53 -0800, "Julie Bove"
> > > wrote:
> >
> > > Don't think I've ever had scrapple.
> >
> > Don't waste your money. It's an acquired taste... really disgusting.
>
> Scrapple is NOT an acquired taste, imo. The first time you try it, you
> either like it or you don't.
>
> Granted, it's probably crap food...after you butcher the pig, you scoop up
> all the stuff that fell on the floor and make scrapple. heheheh
>
> But I do like it occasionally. If you've never tried it, Barbara, maybe you
> should just once to make an educated opinion.

Did I say I've never tried it? I have and hated it. Julie won't like
it either. Like Mike, she doesn't like anything.
>
> Rapa also makes a scrapple with bacon bits added. That's even better.
>
> Gary


--
Food is an important part of a balanced diet.

Gary wrote:
> sf wrote:
>>
>> On Wed, 23 Jan 2013 21:56:53 -0800, "Julie Bove"
>> > wrote:
>>
>>> Don't think I've ever had scrapple.
>>
>> Don't waste your money. It's an acquired taste... really disgusting.
>
> Scrapple is NOT an acquired taste, imo. The first time you try it, you
> either like it or you don't.
>
> Granted, it's probably crap food...after you butcher the pig, you
> scoop up all the stuff that fell on the floor and make scrapple.
> heheheh
>
> But I do like it occasionally. If you've never tried it, Barbara,
> maybe you should just once to make an educated opinion.
>
> Rapa also makes a scrapple with bacon bits added. That's even better.
>
> Gary

Already pretty sure I would not like it. Since I don't like meat.

Julie Bove wrote:
>
> Gary wrote:
> > sf wrote:
> >>
> >> On Wed, 23 Jan 2013 21:56:53 -0800, "Julie Bove"
> >> > wrote:
> >>
> >>> Don't think I've ever had scrapple.
> >>
> >> Don't waste your money. It's an acquired taste... really disgusting.
> >
> > Scrapple is NOT an acquired taste, imo. The first time you try it, you
> > either like it or you don't.
> >
> > Granted, it's probably crap food...after you butcher the pig, you
> > scoop up all the stuff that fell on the floor and make scrapple.
> > heheheh
> >
> > But I do like it occasionally. If you've never tried it, Barbara,
> > maybe you should just once to make an educated opinion.
> >
> > Rapa also makes a scrapple with bacon bits added. That's even better.
> >
> > Gary
>
> Already pretty sure I would not like it. Since I don't like meat.

No doubt.

Julie Bove wrote:
>
>Already pretty sure I would not like it.

I love puffies... 'specially when she rubs em with ice.
http://www.yoursexwiki.com/index.php/Puffies