Hawthorne Press Tribune
Herald Publications - El Segundo, Hawthorne, Lawndale & Inglewood Community Newspapers Since 1911 - (310) 322-1830 - Vol. 62, No. 12 - March 19, 2020
The Weekly Newspaper of Hawthorne
City of Hawthorne’s State of the City
The State Of The City Address and Luncheon was held at the Hawthorne Memorial Center. The welcome was given by Patricia Donaldson President/CEO of the Hawthorne Chamber of Commerce.The 2020 State Of The City Address was given by Mayor Alex Vargas outlining
the accomplishments of the past year and projects currently underway and on the horizon for the coming year. Go to the link to view video: https://youtu.be/i-0iwJkh-Zw Photo City of Hawthorne.
Our ham strata recipe features asparagus, ham and Swiss cheese layered with country-style stuffing, covered with a
savory custard and baked for a perfect brunch or supper dish. For another great brunch recipe using leftover ham, try:
Ingredients Directions
• 4 cups Pepperidge Farm® Country
Send us a photo and recipe of your favorite dish. We’d love to share it with the community. Send to: web@heraldpublications.com
Style Stuffing
• 2 cups shredded Swiss cheese
(about 8 ounces)
• 1 1/2 cups cooked cut asparagus
• 1 1/2 cups cubed cooked ham
Ham and Asparagus Strata
Provided by Brandpoint
• Step 1: Heat the oven to 350°F. Stir the stuffing, cheese, asparagus and ham in a greased
3-quart shallow baking dish.
• Step 2: Beat the soup, milk, eggs and mustard in a medium bowl with a fork or whisk.
Pour over the stuffing mixture. Stir and press the stuffing mixture into the milk mixture to
coat.
• Step 3: Bake for 45 minutes or until a knife inserted in the center comes out clean. Let
stand for 5 minutes. If you’d prefer a meatless strata, try: Cheddar-Swiss Strata
• 1 can (10 1/2 ounces) Campbell’s®
Condensed Cream of Asparagus
Soup or Campbell’s® Condensed
Cream of Mushroom Soup
• 2 cups milk
• 5 egg
• 1 tablespoon Dijon-style mustard