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Cookbook Title: YOU'LL NEVER BE HUNGRY AGAIN
 | Item ID: | 1733 | | Abstract: | This 4th Edition of "You'll Never Be Hungry Again" is published by Scarlett O'Hardy's Gone With the Wind Museum in Jefferson, Texas. The cookbook features 484 recipes in eight sections, each with a full-color divider page created using pictures taken inside the museum.
The shipping charge for 1 to 2 books is $7.20; 3 to 8 books is $13.60.
Please visit www.scarlettohardy.com for additional information on ordering the cookbook, or telephone 903-665-1939. | | Contact Information: | 9036651939 | | Price: | $14.95 | | Recipe Sample: | EGGS BENEDICT STRATA
6 Bay English muffins, toasted and cut into 1/2-inch cubes
2 (6 oz.) pkg. Canadian bacon, cut into small pieces
1 1/2 c. fresh asparagus, cut into 1-inch pieces
8 slices baby Swiss cheese, cut into thin strips
8 large eggs
2 c. half and half
3/4 tsp. salt
1/2 tsp. white pepper
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 c. shredded Swiss cheese
1 small bunch green onions, finely chopped
2 (0.9 oz.) packets Knorr hollandaise sauce mix
2 c. milk
1 stick butter
1 Tbsp. fresh lemon juice
Lightly grease a 9 x 13-inch baking dish. In a microwave safe bowl, cook asparagus on High until al dente, approximately 90 seconds; drain.
Spread half of toasted English muffin cubes in bottom of baking dish. Sprinkle half of Canadian bacon and half of asparagus on top. Scatter Swiss cheese pieces and two-thirds of green onions on top. Repeat with remaining English muffin cubes, Canadian bacon, asparagus and most of the green onions.
In a medium bowl, whisk eggs, half and half, salt, pepper, onion powder and paprika together. Pour mixture evenly over casserole dish. Cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. Cover the baking dish with foil and bake for 40 minutes.
While strata is baking, prepare two packets of hollandaise sauce mix by whisking together mix and milk in a medium saucepan. Add butter. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly, until thickened about 1 minute. Just before serving, add fresh lemon juice to the prepared sauce.
Uncover casserole and sprinkle shredded Swiss cheese and remaining green onions on top. Bake uncovered for 10 minutes. Top individual servings with hollandaise sauce. Yield: 8 to 10 servings.
Hint: The perfect accompaniment for this recipe is Fried Apples found in this section of the cookbook.
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