Posts Tagged ‘Frank’s RedHot Sause’

A strata is a layered dish that fits in any time, breakfast, lunch, supper, late supper, or as a hot hors d’oeuvre.  You can bake it in a 9 x 13-inch pan or individual 6-inch pie bakers.  You can change ingredients to try for a different effect and flavor.  Here is what I did last time, but make your own choices.  It is variable.

1 1/2 pounds sausage

2  5 oz. packages of croutons (4 cups if made at home)

6 to 8 eggs

1  10 1/4 oz. can of cream of whatever soup

1 pint milk ( or Half & Half)

1/4 teaspoon dry yellow mustard

1/2 batch of finely chopped cilantra ( or 1 teaspoon of another spice)

1  10 oz. package of thawed and squeezed dry spinach

2 cups shredded cheese of your choice

1 cup sliced mushrooms

Brown, crumble, and drain the sausage.  In a large bowl whisk eggs, soup, milk, mustard, and spice.  Stir in spinach, cheese, and mushrooms.

Grease your pan or pans.  Spread the croutons as the first layer.  The crumbled sausage is the second layer.  The third and final layer is your remaining mixed ingredients.

Cover and place in the refrigerator overnight.  When ready to use, preheat the oven to 350 degrees.  Uncover and bake for 50 minutes or until set and with a lightly browned top.

You can change just about everything except the eggs, those you need regardless.  You can even throw in a splash of Frank’s RedHot Sause if your sausage is on the mild side.  Next time I may try a very light sprinkling of McCormick Crusting Blends on the top.  If you use the Fiesta Ware 6-inch pie bakers a full pie baker would make a large serving.  The pie bakers can be frozen for later use.

If you are using this recipe as an excuse to start a collection of Fiesta 6-inchers, let me recommend Scarlet, Cinnabar, Peacock, Sunflower, Persimmon, Rose, Periwinkle, and Tangerine.  That is not to say that I will trade away my White, Black, Evergreen, or Shamrock.  Charles Marlin

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