Good Morning!

It's been very wet this week in St Augustine. We really needed the rain.

Here's a few recipes from today's Chef's Selections:

Vegetable Strata

1 Tbls Oil

1 large Sweet Onion, diced

1 large Green Pepper, diced

2 med Yukon Gold Potatoes, diced

1 12oz Sourdough Loaf, cubed

1 4oz Brie, rind removed, cubed

1 cup Jack or Swiss Cheese, shredded

1 cup Parmesan Cheese, grated

10 lg Eggs

3 cups Milk

3 Tbls Dijon Mustard

1 tsp Seasoned Salt

1 tsp Black Pepper

Preheat oven to 350 degrees. Heat the oil in a large skillet and add the vegetables. Cook for 10-15 minutes or until tender.In a medium bowl, combine the eggs, milk, mustard, salt & pepper and blend well.Grease a 9x13 baking dish and layer the bread, then the vegetables and then the cheeses. Pour the egg mixture over everything else. Let the mixture stand for a 5 minutes and then bake for 45-55 minutes or until bubbly and golden brown.
This recipe works great to assemble, cover, refrigerate and bake the next morning.

Cheddar & Ham Hashbrowns

1 30oz Hashbrowns, frozen shredded, thawed
1 10 3/4 oz Cream of Potato Soup
1 1/2 cups Sour Cream
2 cups Cheddar Cheese, shredded
1 cup Parmesan Cheese, grated
1 cup Ham, diced

Preheat oven to 350 degrees. In a large bowl, combine all ingredients, except for about 1/4 cup cheddar. Mix until well combined. Transfer mixture into a 13x9 greased dish. Add the reserved cheddar to the top. Bake for 40 minutes or until golden brown. Let stand 5 minutes before serving.

Pecan Pie Mini Muffins

1 cup Brown Sugar
1/2 cup Flour, All Purpose
4 Eggs
2/3 cups Butter, melted
1 cup Pecans, chopped

Preheat oven to 350 degrees. In a medium bowl, combine all ingredients and mix well. Grease mini muffin tins well. Fill each cup about 2/3 full. Bake for 12 - 14 minutes. Remove from muffin tins after one minute.

Enjoy!
Chef Gary