February 23, 2024
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February 23, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

My Favorite Easy Baked Fondue

4-6 servings

  • 24 hours before serving:
  • 1 loaf French bead cut into ½-inch slices
  • ¼ cup soft butter or margarine
  • ¼ cup mustard
  • 3 ¼ cups grated sharp cheese
  • 2 eggs
  • 2 cups hot milk
  • ½ t.Worcestershire sauce
  • dash pepper
  • dash paprika
  • dash garlic powder
  • dash onion powder
  • dash nutmeg
  • dash celery salt

1. Grease a rectangular casserole/

2. Combine butter or margarine and mustard in a bowl. Spread on bread.

3. Alternate layers of cheese and bread in a casserole.

4. In a bowl, blend eggs, milk, Worcestershire sauce and spices. Pour over bread pieces. Refrigerate 12 to 24 hours.

Next day:

1. Preheat oven to 350 degrees F.

Bake casserole 1 hour.

2. Reduce oven to 300degreesF. and bake 15 minutes more.

Cheesy Tomato-Bread Strata

8 servings

This is a Grace Parisi Food & Wine recipe. Parisi a cookbook author Strata is American and was seen in 1902 but became popular in an 1984 cookbook.

  • 8 thick slices sourdough bread, crusts removed and torn into 1-inch pieces
  • 3/4 cup olive oil
  • 2 pounds tomatoes cut into 1-inch [pieces
  • ½ cup chopped, pitted green olives
  • ¼ cup chopped basil
  • 2 small minced garlic cloves
  • salt and pepper to taste
  • 3 cups shredded Gruyere, Mozzarella, Gouda, Swiss or Parmesan cheese or a combination of them

1. Preheat oven to 425 degrees F.

2. In a medium bowl, toss the bread with ¼ cup olive oil. Spread bread on a

baking sheet and bake 10 minutes until lightly crisp.

3. In the same bowl, toss the tomatoes and olives, basil, garlic and ¼ cup olive oil. Season with salt and pepper.

4. Add toasted bread and cheese. Toss well and transfer to a deep, glass pie plate. Drizzle ¼ cup olive oil over top. Bake in 435 degree F. oven until cheese is melted and bread is browned on top.

Serve hot with a green salad.

Peter Berley, a New York chef and cookbook author, adds onion, parsley, garlic, sage, diced tomatoes and feta cheese to his version.


Sybil Kaplan is a Jerusalem based journalist, author, compiler/contributor/editor of 9 kosher cookbooks (working on a 10th) and food writer for North American Jewish publications.

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