See Also: Tilly, Johann Tserclaes, count von(encyclopedia)
Sausage and Red Pepper Strata(recipes)
Bernstorff, Johann-Heinrich, count von(encyclopedia)
Italian Sausage & Pepper Pita Wraps(recipes)
Yorck von Wartenburg, Johann (David Ludwig), Count(encyclopedia)
tilly(1)(dictionary)
tilly(2)(dictionary)
tilly(dictionary)
tilly-vally(dictionary)
strata(dictionary)

Tilly, Johann Tserclaes, count von (sh) and Sausage and Red Pepper Strata (recipes)


Tilly, Johann Tserclaes, count von (sh)




born February 1559, Tilly, Brabant, Spanish Netherlands
died April 30, 1632, Ingolstadt, Bavaria

Bavarian General in the Thirty Years' War.

He gained military experience in the Spanish Army of Flanders fighting under Alessandro Farnese (1585) against the Dutch and in 1594 joined the emperor Rudolf II's army against the Turks. Appointed by Maximilian I of Bavaria to reorganize the Bavarian army (1610), Tilly created an efficient force that became the spearhead of the Catholic League in the Thirty Years' War. He led the League's forces to victories in the Battle of White Mountain (1620) and at Lutter (1626). In 1630 he added the imperial forces to his command. In 1631 he besieged the Protestant city of Magdeburg, but its destruction proved disastrous for him. Failing to stop the Swedish advance into Germany, he was defeated at Breitenfeld (1631) and was fatally wounded in a later battle.


Sausage and Red Pepper Strata (recipes)


Sausage and Red Pepper Strata

Yield: Makes 4 servings



Ingredients:



Nonstick Cooking spray

6ounces reduced-fat breakfast bulk pork sausage

1/2teaspoon dried oregano

1/4teaspoon red pepper flakes (optional)

4slices day-old French bread, cut into 1/2-inch pieces

1/2medium red bell pepper, finely chopped

1/4cup chopped parsley

1cup cholesterol-free egg substitute

1cup evaporated skimmed milk

1teaspoon Dijon mustard

1/4teaspoon black pepper

1/2cup (2 ounces) shredded reduced-fat sharp Cheddar cheese









Preparation:





1.Spray 10-inch nonstick skillet with Cooking spray; heat over medium-high heat. Add sausage, oregano and red pepper flakes, if desired. Cook until browned. Drain on paper towels.2.Spray 8-inch square Baking dish with Cooking spray. Line bottom of pan with bread. Sprinkle sausage evenly over bread; top with bell pepper and parsley.3.Combine egg substitute, milk, mustard and black pepper in medium bowl; whisk until well blended. Pour egg mixture evenly over sausage. Cover tightly with foil and refrigerate overnight.4.Preheat oven to 350°F. Bake, covered tightly, 55 minutes. Remove foil. Sprinkle with cheese and bake 5 minutes or until cheese is melted. Cut into 4 wedges before serving.









Nutritional Information:







Serving Size: 1 Strata wedge







Fiber

1 g







Carbohydrate

23 g







Cholesterol

43 mg







Saturated Fat

2 g







Total Fat

12 g







Calories from Fat

36 %







Calories

298







Protein

25 g







Sodium

719 mg









Dietary Exchange:







Meat

2







Milk

1/2







Starch

1







Fat

1/2