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GRASSROOTS LEADERSHIP

League of Women Voters®of Northern Nevada


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Here are the recipes form the annual meeting of LWVNN:

Overnight Bacon & Brie Strata

3 slices from pre-sliced round sourdough bread, torn into large pieces

3-½ oz brie cheese, cut into ½-inch pieces (put in freezer for 30 minutes)

4 slices bacon, cooked and crumbled

4 eggs

1½ C whole milk

1t Dijon mustard

¼ t salt

¼ t crushed red pepper

Chopped parsley (or green onions or chives)

 

Lightly grease an 8 X 8 inch baking dish.  Place bread, brie, and bacon in pan and toss until evenly mixed.

 

Whisk together eggs, milk, mustard, salt, and crushed red pepper.  Pour over bread mixture.  Cover with plastic wrap and refrigerate 6 hours or overnight.

 

Remove pan from refrigerator.  Preheat oven to 325°.

 

Place pan in oven and bake 50 to 60 minutes, until center is set.  Let stand 5 minutes, sprinkle with parsley and slice into squares.

 

Green Salad

8 cups prewashed baby greens

½ C heirloom cherry tomatoes, sliced in half lengthwise

1T lemon juice

3T Extra-virgin olive oil

¼ t truffle oil

Salt and pepper to taste

 

Combine greens and tomatoes in large bowl.

Combine remaining ingredients in small bowl with whisk to make dressing.

Add desired amount of dressing to salad.

 

Berry Salad

1 pint blueberries, washed

1 pint blackberries or raspberries, rinsed

1 pint strawberries, rinsed and quartered

1T lemon juice

1T organic blue agave

2 T chopped basil (or mint)

 

Combine all ingredients just before serving and lightly toss.

 

 

 

Lemon Yum-Yum Cake

     1 pkg lemon velvet cake mix (Betty Crocker or Duncan Hines)

     1 pkg lemon Jell-O

     1 cup hot water

     powdered sugar

Prepare cake mix per directions.  Bake in rectangular pan (9x13x2) per directions.  While cake is still hot, pierce with fork many times.  Pour 1 pkg lemon Jell-O, dissolved in 1 cup hot water over cake.  Let set several hours before serving.  Sprinkle with powdered sugar.