Name: Sausage and Cheese Strata with Sun-Dried Tomatoes
Ingredients: 1/2 c Sun-dried tomatoes; (not oil packed), chopped; 12 oz Hot Italian sausage; casing removed; 3 1/2 c Milk; (do not use low-fat or nonfat); 8 lg Eggs; 2 ts Minced fresh thyme or 3/4 teaspoon dried; 1 1/2 ts Salt; 1/4 ts Ground black pepper; 11 sl White sandwich bread; (about 1 pound), crusts trimmed, bread, cut into 1-inch pieces; 1/2 c Chopped onion; 1/2 c Fresh grated Parmesan cheese; (about 1 1/2 ounces); 1 c (packed) grated mozzarella cheese (about 4 ounces); 1/4 c Crumbled soft fresh goat cheese; (such as Montrachet); Chopped fresh parsley; 8 servings

Frankly, the deepest pain you'll ever know and the deepest pain I'll ever know is not physical. It's not material. It doesn't have to do with our physical body and it doesn't have to do with our material or economic or circumstantial life patterns. The greatest pain we will ever know is relational. It is the potential of people to devastate us, to destroy us, to abuse us. And apart from internal personal guilt which has to be the greatest pain but that is personal and internal, the most serious pain we suffer in the world comes from unfulfilled and devastated relationships. No disease is as painful as rejection. No disease is as painful as false accusation. No disease is as painful as misrepresentation, betrayal [and] hatred.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French		1	Servings

INGREDIENTS

1/2	c	Sun-dried tomatoes; (not oil packed), chopped
12	oz	Hot Italian sausage; casing removed
3 1/2	c	Milk; (do not use low-fat or nonfat)
8	lg	Eggs
2	ts	Minced fresh thyme or 3/4 teaspoon dried
1 1/2	ts	Salt
1/4	ts	Ground black pepper
11	sl	White sandwich bread; (about 1 pound), crusts trimmed, bread, cut into 1-inch pieces
1/2	c	Chopped onion
1/2	c	Fresh grated Parmesan cheese; (about 1 1/2 ounces)
1	c	(packed) grated mozzarella cheese (about 4 ounces)
1/4	c	Crumbled soft fresh goat cheese; (such as Montrachet)
		Chopped fresh parsley
	8	servings

INSTRUCTIONS

This do-ahead brunch dish makes excellent use of leftover bread. Add a
layer of salsa and Monterey Jack cheese for a Southwest flair; or replace
the sausage and sun-dried tomatoes with some sautéed onions and Gruyère
cheese for a French twist.
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to
cover. Let stand until softened, about 15 minutes. Drain.
Sauté sausages in heavy medium skillet over medium heat until cooked
through, breaking up with back of spoon, about 5 minutes. Using slotted
spoon, transfer sausage to paper towels and drain well.
Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and
pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread,
onion and Parmesan cheese and stir to blend. Transfer to prepared dish.
Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown,
about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until
mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes.
Sprinkle with parsley.
Bon Appétit
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998

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