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Ham and Swiss Strata
4 slices bread
5 ounces Swiss cheese
2 eggs
1 cup milk
1 tablespoon prepared mustard
1
⁄8 teaspoon pepper
2 to 3 slices ham (torn in pieces)
Spray an 8-inch square baking dish with nonstick cooking spray. Lay bread
in the bottom of the dish overlapping if necessary. Cut cheese into cubes,
place in blender jar; cover. Process on high for 60 seconds. Sprinkle cheese
over bread. Place eggs, milk, mustard and pepper in blender jar and process
on high speed for 15 seconds. Add ham to blender jar and pulse 3 or 4
times or until chopped to desired consistency. Pour over bread and cheese.
Bake at 350°F for 40 minutes or until set. Yield: 2 servings.
Substitution: Egg substitute can be used in place of whole eggs. Generally,
use
1
⁄2
cup of egg substitute instead of 2 eggs. Check the egg substitute
carton for the exact replacement amount.
Success Tip!
Purchase pre-shredded Swiss cheese to save time. Find it in the dairy case
with the rest of the cheese selections.
Hot and Spicy Pork Tenderloin
2 tablespoons sliced jalapeno peppers
5 pepperoncini, stems removed (optional)
3 shallots
1 tablespoon ground allspice
5 whole cloves
1
⁄2
cup vinegar
1
⁄4
cup line
1
⁄4 cup brown sugar
1 teaspoon ground black pepper
1
1
⁄2 cups olive oil
1 pound pork tenderloin
Place all ingredients, except pork, in blender jar. Blend on low speed until smooth.
Pour over meat and marinade for at least one hour. Remove meat from marinade
and bake in 400°F oven for about 20-30 minutes, or until meat thermometer
reaches 160°F. Yield: 4 servings.
Substitution: If fresh jalapenos or pepperoncini aren’t available, use canned or
pickled. Rinse and drain before using.
Success Tip!
The compound in hot peppers that gives them their heat can also burn skin and
eyes (think self defense pepper spray). Wear rubber or plastic gloves when han-
dling hot peppers or wash hands thoroughly with soap and hot water before
touching face.
Entrees Check our Web site for more recipes.
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