MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Vegetable and Cheese Strata
  Categories: Vegetables, Cheese/eggs
       Yield: 10 servings
 
   1 1/2 c  Onion, finely chopped
       1 c  Scallion, finely chopped
     3/4 lb Mushroom, sliced thin
       3 tb Olive oil
       2    Red bell pepper, thinly
            -sliced
       2    Green bell pepper, thinly
            -sliced
            Enought Italian bread cut
            -into 1 cube to
            Measure 9 cups about 1 1/2
            -loaves
   2 1/2 c  Extra sharp Cheddar,
            -coarsely grated
       1 c  Parmesan cheese, freshly
            -grated
      12 lg Eggs
   3 1/2 c  Milk
       3 tb Dijon mustard
            Tabasco sauce to taste
 
   In a large skillet, cook the onion, scallion, and mushrooms in the
   oil over moderately low heat, stirring, until the onion is softened.
   Add the bell peppers and salt and pepper to taste. Cook the mixture
   over moderate heat, stirring, for 10 to 15 minutes, or until all the
   liquid the mushrooms give off is evaporated and the peppers are
   tender. Arrange half the bread cubes in a buttered large shallow 4
   1/2 quart baking dish. Spread half the vegetable mixture over them.
   Sprinkle half the Cheddar and half the Parmesan over the vegetables.
   Arrange the remaining bread cubes over the cheeses, top them with the
   remaining vegetables, and sprinkle the remaining cheese over the top.
   In a bowl, whisk together the eggs, milk, mustard, Tabasco, and salt
   and pepper to taste. Pour the egg mixture evenly over the strata.
   Chill the strata, covered, overnight. In the morning, let the strata
   stand at room temperature for 15 minutes> Bake it in the middle of a
   preheated 350F oven for 50 minutes to 1 hour, or until it is puffed
   and golden and cooked through.
 
   Per serving: 284 Calories; 19g Fat (58% calories from fat); 18g
   Protein; 13g Carbohydrate; 293mg Cholesterol; 504mg Sodium
 
 MMMMM