fresh vegetable and ham strata

Preheat oven to 375F. In Generation II 2-Qt Saucepan, cook asparagus, covered, in small amount of boiling water 6-8 minutes or until crisp-tender, drain. Using Food Chopper, chop ham and bell pepper. In bottom of 9" x 13" Baker, place English muff in halves, split sides up. Top with 1 cup of the cheese, asparagus, ham and bell pepper. In Classic 2-Qt Batter Bowl, whisk eggs, milk, dry mustard, salt and black pepper until well blended. Pour egg mixture over ingredients in Baker. Bake 35 minutes.

Top with the remaining 1 cup cheese. Bake 5-7 minutes or just until cheese is melted. Meanwhile, prepare hollandaise sauce according to package directions. Cut strata into squares. Serve with sauce.

Yield: 12 servings Approximately 270 calories and 16 grams of fat per serving.

COOK'S TIPS 1. To snap off and discard the woody base from fresh asparagus, hold spear at both ends and bend several times until it breaks.

To cook the asparagus in the microwave, place asparagus pieces in Covered Micro-Cooker. Add 2 tablespoons water. Microwave on HIGH 5-7 minutes or until crisp-tender, stirring after 3 minutes. Fresh broccoli florets may be substituted for the asparagus. Cook as directed above.

Busted by Gail Shermeyer <4paws@...> NOTES : This simple egg strata can be prepared a day ahead, refrigerated and baked just before serving. Sourdough English muffins make up the easy base.

Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef) Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 15, 1998