Orange Strata with Cranberries and Walnuts
Texas Toast (cubed and enough to make 2 layers in 9x13 pan)
12 oz. cream cheese (softened in microwave)
1 ½ tsp grated orange zest
1 ½ C half and half
1 ½ C milk
2 Tbsp sugar
2 tsp vanilla
1 C dried cranberries
½ C chopped walnuts
Combine softened cream cheese (needs to be very soft) and orange zest. Add one egg at a time, to form a lumpy batter. Mix in half and half, sugar and vanilla. Batter will still be lumpy.
In a greased 9x13 pan, place one layer of cubed bread, fitted as snuggly as possible. Pour 1 C of egg mixture over bread, then sprinkle ½ C of cranberries on top. Make a second layer of bread. Slowly pour the remaining egg mixture over bread. Press down until bread has completely absorbed egg mixture. Top with remaining cranberries and walnuts. Bake at 375 degrees for 45 minutes to one hour.
¼ C orange juice
1 C orange marmalade
Mix together and warm in sauce pan or microwave and pour over dish to serve.
Serves 12 – 15 people.
Pastel de Chile Verde (Green Chile Pie)
Flour tortillas – sliced lengthwise, just enough to make two layers in the bottom of a greased 9 x 12 baking dish.
8-10 whole green chiles (or chopped green chile will work too)
¼ lb. sharp cheddar cheese, shredded (a lighter white cheese can be used also)8 eggs
1/2 C ½ and ½ or milk tablespoons
¾ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon cumin
½ cup chopped onions
Sliced tomatoes, olives, additional variety of cheeses can all be added for variety.
Slit chiles open lengthwise and shape chile on top of the tortillas. Place all remaining ingredients in bowl and mix together (excluding tomatoes, cheeses, or other variety additions.) Layer tomatoes, olives, etc., pour egg mixture over chiles, sprinkle with paprika and bake at 365o, for 45 minutes or until pie is set.
Serves 12-15 people.
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