Recipes from a Patchworker's Kitchen
Ham and Cheese Strata by Sandlin Poth
De-crust 4 slices day old white bread and cube the crusts. Cut the de-crusted slices in half diagonally and set aside for later. Place cubed crusts in the bottom of a buttered 13"x9" glass casserole dish.
Cube 8 additional slices day old white bread and scatter half over the crusts in the bottom of the casserole dish.
Cube 250 gm ham and 250 gm cheddar cheese. Layer half each over the bread cubes. Repeat layering: bread cubes, ham, cheese. (I grate the cheese rather than cubing it)
Top with the de-crusted bread triangles to form the "flying geese" pattern.
Beat together: 6 eggs, 2 cups milk, 1 teaspoon dry mustard, 1 teaspoon salt, and (optional) 1 Tablespoon dehydrated onion. Pour over all evenly.
Cover with buttered foil and place in refrigerator overnight.
Set out 30 minutes before baking. Preheat oven 325 degrees F or 163 degrees C.
Melt 1/2 cup butter and pour evenly over the "flying geese". Recover with the buttered foil and bake 30 minutes covered. Uncover and bake 30 additional minutes or until "flying geese" are nicely browned.
Overnight Blueberry French Toast and Blueberry Syrup by Sandlin Poth
(we didn't have this at the party but Sandlin recommends it!)
12 slices day old white bread
2 packages Philadelphia cream cheese (16 oz or 450 gm)
2 cups fresh OR thawed and drained frozen blueberries, divided (450-500 gm)
2 cups milk (16 oz or 500 ml)
1/3 cup maple syrup (75 ml)
Cut bread into 1" cubes (2.5 cm) Put half in buttered 13"x9" casserole dish. Cut cream cheese into cubes and put on top of bread. Scatter 1 cup blueberries over cream cheese, then cover with remaining bread cubes. Beat eggs; add milk and syrup and beat until well mixed. Pour over bread cubes evenly. Cover with buttered foil and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F or 180 degrees C. Bake covered for 30 minutes. Remove foil and bake additional 30 minutes or until golden brown.
Combine 1 cup sugar (250 ml or 225 gm), 2 Tablespoons (30 ml) corn starch, 1 cup water (250 ml). Bring to a boil and boil 3 minutes stirring constantly. Stir in 1 cup blueberries (225 gm or 250 ml) and simmer 8-10 minutes until berries burst. Stir in 1 Tablespoon butter. Serve over Blueberry French Toast or ICE CREAM!!
Wholemeal Bread by Ester Kiely (well it's my friend Grace's recipe actually!)
14oz stone-ground wholemeal flour
2oz plain flour
1 tablespoon bran
1 tablespoon wheatgerm
1 teaspoon bread soda
1 teaspoon salt
1 teaspoon soft brown sugar
2 tablespoon oil
1/2 litre buttermilk
Preheat oven to 200C/400F or Gas 6
Put all dry ingredients in a bowl and mix well. Whisk egg and add to oil and most of the buttermilk. Make a well in centre of dry ingredients and pour in liquid mix. Mix should be soft and sloppy, add more buttermilk if necessary. Pour into an oiled tin and bake for 60 minutes until nice and crusty.