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HOUSTON DAILY JOURNAL Make-ahead brunch strata stars ground beef Special to the Journal If you want to make it through the busy holiday entertaining season with your sanity intact, you’ve got to plan ahead. Inviting guests for brunch instead of dinner means a simpli fied menu and fewer inter ruptions while getting ready. Plus choosing dishes that can be prepared in advance makes pre-party prepara tions a breeze! Holiday Brunch Beef Strata is at its very best when prepared at least six hours in advance or, even better, the night before. All you need to do in the morn ing is put it in the oven. A strata is a type of egg dish made with layers of bread slices or cubes, cheese, meat and vegetables. A beaten egg mixture is poured over the layers, and the dish is refrig erated before baking. This easy recipe starts with ground beef browned until it is no longer pink, a very important safety step when cooking ground beef. Mushrooms and onions are added and the beef mixture is layered in a baking dish with bread cubes, eggs and shredded Asiago cheese. Cover the strata with foil and refrigerate. The real magic happens when the strata is refrigerated overnight - the bread cubes absorb the egg mixture, and the flavors have a chance to meld. Take the time while the strata bakes to set the table or buffet with coffee, juic es, fruits and baked goods. Brunch is ready when you pull the beautifully puffed and golden dish from the oven and top it with festive red and green in the form of cherry tomatoes and basil. What a happy holiday way to start the day. Holiday brunch beef strata Total preparation and cooking time: about 1-1/2 hours f CHRISTI | [ christianl CASSIE § « BRANDY J I ■Qgk fvSaORIAI ? DAVIS 1 regrflimiihtLftlSM i ewsa Refrigeration time: 6 hours or as long as overnight 1-1/2 pounds ground beef 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 4 ounces button mush rooms, sliced 1 cup chopped onion 1 teaspoon dried thyme leaves, crushed 2 cups milk 5 large eggs 1/2 teaspoon salt 1/4 teaspoon pepper 8 cups crustless bread cubes (3/4-inch) 2 cups shredded Asiago or fontina cheese 1 cup cherry or grape tomatoes, cut in half Thinly sliced fresh basil Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Pour off drippings from skil let. Heat oil in same skillet over medium heat until hot. Add mushrooms and onion; cook 3 to 4 minutes or until vegetables are tender, stir ring frequently. Return beef to skillet. Add thyme; cook 3 to 5 minutes or until heated through, stirring frequent ly. Remove from heat. Set aside. Whisk milk, eggs, 1/2 teaspoon salt and 1/4 tea spoon pepper in large bowl until blended. Spray 2-1/2 to 3-quart shallow baking dish with nonstick cooking spray. Layer half of the bread cubes, 1/2 cup of the cheese and half of the beef mixture in dish. Pour half of the egg mixture over the top. Top with remaining bread cubes, 1/2 cup of the cheese and remaining beef and egg mix tures. Sprinkle with remain ing 1 cup cheese. Press any dry bread cubes into egg mixture. Cover with alumi num foil; refrigerate 6 hours or as long as overnight. f CINDY I [ McGRAW J L J f RANDY j [ STEPHENS J H? “f!* 1 Hj||i w 1H I- vmmr r j [j FLOYD if WmmßSm * * H fiflflß W jay" 'laSlf K jHP mgr If ■■ E ff * Jjm B.' V H B WBr* I. 4 t"'"" Wm . I • v>>> This breakfast is all in one dish, with ground beef, cheese, eggs and bread. Prepared the night before and refriger ated, it will be ready to pop into the oven on Christmas morning. It’s also a good supper dish. Heat oven to 350 degrees. 10 to 15 minutes or until desired. dish as directed. Bake, cov- Bake strata, covered, 55 puffed and lightly browned. Cook’s Tips: To bake stra- ered, 40 minutes. Uncover; minutes. Remove foil. Bake, Let stand 5 minutes. Top ta immediately, heat oven bake 10 to 15 minutes or uncovered, with tomatoes and basil, as to 350°F. Assemble strata in until lightly browned. 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FOOD WEDNESDAY, DECEMBER 20, 2006 Line Ads Deadline: 2 days prior at 4pm Display Ads Deadline: 2 days prior at Noon Call Ui At 47 5-987-1023 or fax: 479-909-9194 or amall: nltol«@»viiMi«iMpoperj.com FigßiPl / r . Jjrelplli EH " Vw V-/ : < ‘*BP r ' i?* b j MMMhm* DONNA WRIGHT, OWNER - • ! Ip.. B | KELLI | I ZIRKLE J I s ■ ' .. V. I I ALICIA ] | SCANCE Georgia Beef Board l I Ljld / 1 Phi * I CARRIE | WILLIAMS ■ I J LIZEL ~1 [ PETERSON * 5C 42082