Conference turris::cooks

    Our family has decided to take turns cooking brunches. Would like
    to hear suggestions.
    
    One of the best my 12 yr old daughter has come up with is pancakes
    with chocolate chips. Yummy!!
    We have made home made sausage patties just using ground pork and
    a spice recipe from fanny farmer.
    Various kinds of omellettes(sp?).
    Once had a champagne breakfast years ago that was lots of fun.
    Motza brei ( motza fried in chicken fat with egg) is really great
    but oh so heavy. By tradition only served during passover but great
    any time of year.
    
    Let fly with more suggestions please
    
    
    
    				herb

    
    A favorite of ours is Russian Eggs:
    
    You need one ramekin for each person (that's a small individual
    baking dish - we have some that look like miniature bean pots).
    
    In the bottom of each ramekin drop a pat of butter (just enought
    to coat the bottom when it melts).
    
    Add a pat of good cheeze - we like a sharp cheddar, but anything
    you like is fine. Somewhere between 1 and 2 tablespoons is a good
    amount, unless you're a cheese-freak like me...
    
    Break an egg into the pot next.
    
    Add another layer of cheese, and top it off with a final pat of
    butter.
    
    Bake at 350 for about 10 minutes. The egg yolks should still be
    soft (liquid), but everything else should be cooked/melted and
    somewhat firm.
    
    If you add salt, pepper and nutmeg (optional - I don't like it),
    and even onion, garlic, parsley - whatever your family likes -
    these can end up being a real "private" gourmet recipe.
    
    I serve them with piping hot french bread and a fruit salad for
    dessert.
    
    Diana

        I would suggest quiche (let the "real men" go hungry if they
    don't like it) as one of the things to serve.  They can be prepared
    ahead of time, and are easy to make.
    
        Another dish which is relatively easy to make is crepes.  You
    can make the crepes days ahead of time.  Then you can fill and bake
    them for a hot dish, or fill them with ricotta cheese and fruit for
    a cold dish.  The are also good hot or cold with shrimp or crab.
    
        If you aren't opposed to drinking on Christmas I'd serve either
    of the above with a nice white zinfandel.
    
                                       Good eating.

    	I'd include some fresh fruits, made up into a fruit
    salad for a real treat.  Or maybe some stewed fruits.  Yummy!
    	You could try waffles, if you already know how to make
    them.  They're not the thing to try first time in front of
    an audience, especially if your waffle iron is not properly
    seasoned.  You can easily end up with waffle flakes....

    --Louise

    How about some bagels for those who can't handle eggs in the morning?
    You could make them festive (and ahead of time!) by using a pastry
    bag or similar to pipe on the cream cheese - use strawberry cream
    cheese to make it pink & they could look like wreaths.
    
    Fruit salad is divine, but you might want to get some bamboo skewers
    for shish kabobs, break in half, and make fruit kabobs.  These,
    too, could be done ahead.  Let drain on a rack a while then put
    in a hollowed out watermelon or arrange like spokes on a platter.
    Whenever I make salad, after the first couple inches are gone, the
    rest tends to look like mush!  This usually gets turned into daquiris!

    
    	How about heating up a canned ham.  If you have a microwave
    it's really quick and easy, if not you can throw it in the oven
    and forget about it for a while.  Put out slices, some fresh rolls
    and dijon mustard.  Much easier and cleaner than bacon.
    
    	For those with a sweet tooth, try Pillsbury Best danish.  They're
    the ones that come in a bigger box, not the regular tube.  They
    aren't too bad, and they're quick and easy.
    
    	Check out note #307.  I got some good responses when I was getting
    ready for my mom's birthday cocktail party, and some of them could
    be for brunch too - frozen bloody marys, sausage bread (this is
    great), fruit kabobs.
    
    	    Conni
    
    

    For a light buffet dessert item, thaw a large container Cool Whip
    Extra Creamy and gently mix in 1 oz. of your favorite liquor (I've
    used Creme de Menthe or Grand Marnier).  Mound in an attractive
    bowl and stick in Pepperidge Farm's rolled cookies with chocolate
    chips in them.  
    
    This is soooo easy, fun to eat because people can scoop up whip
    cream at their heart's content and attractive to serve 'cause it's
    different.  For Xmas you may add green food coloring to the Creme
    de Menthe version for a little holiday flair.
    
    Tamara

    When I serve brunch, I usually make croissants (all right, they
    ARE a lot of work, but all of it gets done the night before, and
    then they rise overnight in the refrigerator and get baked fresh
    for your brunch guests), a Swedish coffee ring (most cookbooks will
    have a recipe for these; let it rise once in a bowl, then form it
    into the ring and let it rise slowly covered with plastic wrap in
    the refrigerator overnight; causes it to have a finer texture, anyhow;
    and then bake it when you get up the day of the brunch), and something
    like Swedish oatmeal pancakes (I can dig up the recipe, if you love
    oatmeal like I do!).  We also get something like a summer sausage
    and some champagne mustard, and a selection of cheeses.  One of
    my favorite perrenial guests, a wine snob, brings champagne, and
    we are all set!

    Peach Champagne Soup (Serves 6)
    
    4 cups peeled sliced fresh ripe peaches
    1/3 cup sugar
    1/2 tsp almond extract
    Grated rind and juice of one orange
    2 cups chilled champagne
    
    Puree peaches with sugar in blender.  Pour into a bowl and mix in
    almond extract, orange rind and juice.  Chill.  When ready to serve,
    slowly stir in champagne.  Spoon into bowls and serve garnished
    with orange-peel twists.
    

    I don't remember where I clipped this one from, but the intro says
    it is delightfully light, undeniably impressive and surprisingly
    simple!
    
    Memorable Breakfast Souffle
    
    1 cup sour cream
    3/4 cup all purpose flour
    1/4 pound butter, softened to room temperature
    1/3 cup sugar
    1/4 cup oragne juice
    4 large eggs
    1 and 1/2 tsp baking powder
    1 tsp grated orange rind
    1 tsp vanilla
    Pinch of cinnamon and nutmeg
    salt to taste if desired
    
    Filling:
    
    8 oz package cream cheese
    2 Tbs sour cream
    2 Tbs honey
    
    Apricot Sauce:
    
    12 oz jar apricot preserves (or try orange, strawberry or peach
      preserves)
    1 or 2 Tbs Grand Marnier (or Cointreau or Triple Sec)
    
    Preheat oven to 375.  Lightly grease or spray 10 half-cup ramekins
    or a 9" X 13" X 2" Pyrex baking dish.  In a blender, food processor
    or electric mixer, combine all ingredients except filling and sauce
    until smooth.  In another bowl, blend filling ingredients until
    smooth.  Pour half the batter into the ramekins or baking dish.
    Add filling and top with remaining batter.  Bake ramekins 35-40
    minutes, baking dish 45-50 minutes until puffy and golden brown.
    
    In small saucepan, melt preserves over medium heat.  Add Grand Marnier
    and heat until hot and bubbly.  Spoon over hot souffle.
    
    You can prepare souffle (except topping) ahead of time, then
    refrigerate until ready to bake.
    
    Terry

This is a great breakfast / brunch dish which I make and never have 
any leftovers.  The best part is that you make it the night before. 
When I originally got the recipe, it was called Christmas Morning 
Brunch, so you could have a big breakfast without taking the time out 
that morning to cook it.

6 eggs
3 C milk
8 oz shredded cheese (I use cheddar)
1/2 tsp pepper
1 tsp mustard seed
7 slices white bread, trimmed and cut
    (or 6 slices not trimmed and cut).

mix and refrigerate overnight  (9 X 13 pan)
next morning, bake 350 X 50 - 55 min

bread clarification:

	use 7 slices of bread, trim the crusts off and throw them out, 
	and cut the remainder into little pieces.
	
	or use 6 slices of bread, don't trim the crust off, and cut them 
	into little pieces.

So you definitely want bread in little pieces. 

The only difference is whether you want the color of the crusts in the
dish, using the crusts does not affect the taste.  7 slices of trimmed
bread is about equal to 6 slices of untrimmed bread.  I use 6 pieces
and use the crusts because I can;t see wasting it and I don't mind the
brown crust pieces in the food. 

Also, use white cheese if you don't want to see it, yellow if you want 
to add some color.

Hope that clarifies it.  When I re-read it I saw the confusion.

Let us know what you think.

Karen

    This sounds like a delicious recipe that I've made a couple of times.
    
    My recipe also calls for green peppers, fresh mushrooms and cooked
    pork sausage cut into bitesize pieces.  Just mix it in with the
    other ingredients.
    
    Try the variation, you'll like it.
    
    

    This one's always a winner for me, and easy to make.
    
    I buy the Knorr Holindaise Sauce Packet (found in Gourmet section
    					      in Supermarket)
    Egg
    Slice of Imported Ham 1/4" thick (Per person, or buy the Canadian
    					Ham)
    English Muffins
    
    Cook the sauce according to directions on packet (I found this to
    be better tasting than homemade).  While the sauce is cooking toast
    the english muffins (1/2 slice per person - top or bottom), lightly
    fry the ham in a pad of butter and wrap in tin foil to keep warm.
    Poach the egg.  When the egg/sauce are finished cooking - place
    a slice of ham on the english muffin, top it with the egg and pour
    hollandaise sauce over both, I sprinkly parsley on top to add beauty.
    It taste great!!!!!!
    

DAY BEFORE BRUNCH:

Make or buy an unsliced loaf of bread.  Slice in thick slices (3/4" to 1").
Butter a 9" x 13" baking pan and lay the bread slices in the pan, cutting
and scrunching pieces together to completely cover the bottom of the pan.


Mix 2 pints half and half (or use lowfat milk or whatever) with 4 extra
large eggs or equivalent egg-beaters or other egg substitite, and 1/2
cup sugar or honey or syrup of choice until well blended.

Pour egg mixture over bread, cover with foil, and refrigerate overnight.

Next morning, bake in 325 to 350 degree oven until a knife inserted in
the middle comes out clean, but not until everything is too dry.

Serve dusted with powdered sugar, and topped with favorite french toast
topping (fruit compotes do well).

Here's the story with the mustard.

When I first got the recipe, it called for dry mustard.  When I went to the 
store, they were out of dry so I bought whole mustard seeds.  made the dish
and it tasted the same as I remembered.  So I just kept using that. (I also 
started to put it in regular scrambled eggs, omletts, and potatoes or macaroni
and cheese).

So then I went to my in-laws and was making it and all she had was dry 
mustard, so I used it.  It is very damp there and that may have been the 
problem, but the powder coagulated and I had lumps of the stuff.  I couldn't 
manage to get them out.  So when eating it, I would run into these lumps and 
they tasted horrible.

So in leaving well enough alone, when I run out of mustard seeds, I will 
replace it with same, not with dry mustard.  Since it works, I'm not going 
to change it.

If anyone knows what happened with the dry mustard, I'd appreciate the insight.

    In anticipation of serving this dish to a group of 20 to 30 men at a
    church breakfast this coming weekend, I tried it on my family Saturday.

    It went over well --- not much more exciting than scrambled eggs, but
    no problems either.  I made a half recipe, using finely shredded Cabot's
    Hunter Sharp Cheddar.  For bread I diced 3.5 ounces of a homemade,
    water-based white bread that was going stale.  I did not add any of the
    options mentioned in another reply.

    Comments: 

    It is very pretty --- brown and gold, puffs up more than double volume.
    It must be served immediately because it deflates like a souffle' in
    about five(?) minutes.  Very easy to make and very, very predictable;
    the half batch was done in a convection oven in exactly fifty minutes;
    I suspect that if the initial depth is about one inch that the cooking
    time is almost independent of the size of the dish.  The cheese was
    just right, almost subtle, unlike some dishes where the cheese is too
    strong.  I couldn't taste the mustard seed at all --- not even a hint. 

    I suspect that whole kernel corn would be a pleasing additive. 

    For this weekend I am inclined to add mushrooms for flavor and parsley
    for color.  Any comments or suggestions?   Companion dishes? 

    The time and temperature is just right for a yeast bread.  How might
    one incorporate a marriage of the two?  (NOT for this weekend!  For the
    family.)   Hmmmn.  What if I made a bowl of risen dough and baked the
    whatever-this-dish-should-be-called within it but without the diced
    bread?  What happens if the diced bread is left out? 

Glad it worked out for you.  It is kind of a basic dish.  I have put 
already cooked (and de-fatted) bacon or sausage in it, and ham works
well also. 

I guess you could experiment with different cheeses, mushrooms, etc (I 
don't do peppers in the morning, not even for brunch).  Parsley sounds 
like a good way to add color. 

I have made it with popovers and it went over really well.  Didn't 
want a heavier muffin or bread because of the bread in it already.

I'm open to any other name.  It used to be Christmas Morning Brunch, 
but in the effort of valuing differences, I left that name off when I 
entered it here.

Karen

    I've always seen this recipe referred to as a cheese strata.  Other
    additions could be chopped ham, turkey or chicken, broccoli, sweet
    peppers, almost any type of sausage, bacon and spinach.  It's one
    of those recipes that are great for using up leftovers.
    
    Lynne
    

I served this cheese strata to 19 men Sunday morning.  The menu
included orange juice, Canadian bacon, hashed browns, the cheese
strata with mushrooms, hot biscuits, and coffee.  The strata went
over quite well.

FYI:    In the context of that menu, one [six egg] batch of strata
        feeds nine to ten mature men (i.e.  no teenagers).

The minister's wife happened to have her own recipe for strata, one
a bit different that I will try some day.  I'll enter it below:

Laurel's Sausage and Cheese Strata

sausage meat      1/2   lb      cooked and drained
bread, diced    8       slices  without crust
cheese            3/4   lb      grated M. jack
eggs            4               beaten
milk            1 1/2   c
salt              1/2   tsp
mustard         1       tsp     Dijon type
cayenne         pinch
Worcestershire    1/2   tsp
butter, melted  3       tbs

grease 1 qt casserole with the sausage fat

layers, listed top down

        drizzle of butter on the top

        1/3    of the   cheese

        all    of the   liquids and spices all beaten together

        2/3    of the   bread

        1/3    of the   cheese

        all    of the   sausage

        1/3    of the   cheese

        1/3    of the   bread (on the bottom)

chill overnight then bring up to room temperature

bake @ 350 in a bath of water until set,   about 1 hour


In comparing this recipe with Dunn's, I note that Laurel's has a higher
egg to milk ratio and a lot higher cheese to custard ratio.  I regard
the sausage as an option in both.  Laurel says that her recipe does set
up quite well; mine went flat quickly.  I suspect that the water bath
would have kept my edges from becoming tough.  Be that as it may, Dunn's
recipe is endorsed for easy group breakfasts when the seating timing is
well controlled.

    For a variation on .2 substitute a layer of corned beef hash for
    the ham.  This is something I've had several times at a restaurant
    in Westminster, Mass., called "Town Meeting" or something like that.
    
     

How about this to start with...
    
    Dainty sandwiches with Seafood-Cucumber Filling
    Horns of Plenty Filled with Chicken Salad
    Toasted Almond Balls     		Croesus Bars
    Strawberry Cookies			Brownies Deluxe
    Chocolate-Pecan Meringues		Swiss Doubles
    Caramel Meringue Cookies
    
    Coffee and Tea
    
    This comes from Southern Living's Party Cookbook and is a menu for
    a garden tea for 40-50 people.
    
    If you'd like any of the recipes, drop me a line, or I'd be happy
    to post them.
    
    Pam
    

    First, cut clean white paper into 2-1/2 inch squares.
    
    Perpare your favorite pastry dough.  Roll into cornucopia shape;
    secure with wooden picks.  Place paper, also rolled into cornucopia
    shape, inside the opening to prevent collapsing.  Bake on ungreased
    baking sheet at 425 degrees for about 10 minutes, or until lightly
    browned.  When cool, slip paper out.  Fill with chicken salad a
    short while before serving.
    
    These little pastries may be filled with sweetened, flavored whipped
    cream. or custard, or jam - anything that appeals to you - but the
    filling should be moderately stiff and not go running about all
    over your beautifully arranged tea tray.  Perpare about 6 doz
    cornucopias for a tea for 40-50.
    
    from Southen Living

    
    2 egg whites			1 (6-ounce) pkg semi-sweet
    1/8 tsp salt			  chocolate bits
    1/8 tsp cream of tartar		2/3 c. chopped pecans
    3/4 c. sugar			1 tsp vanilla extract
    
    Line cookie sheets with plain white paper.  Beat egg whites, salt,
    and cream or tartar until frothy.  Add sugar gradually, beating
    until stiff peaks form.  Fold in chocolate, nute, and flavoring.
     Drop by heaping teaspoonfuls 2 inches apart onto paper.  Bake at
    300 degrees about 25 minutes.  Remove with sharp spatula.  Store
    in airtight container.  Yield: 36; double the recipe for a tea for
    40-50.
    
    from Southern Living

    5 tbsp butter			1 c. chopped pecans or walnuts
    1 c. sugar				2-1/2 c. Rice cereal
    pinch salt				red sugar crystals
    1-1/2 c. chopped dates		Powdered sugar
    2 eggs				milk
    1 tsp vanilla extract
    
    	Melt butter in electric skillet set at 300 degrees.  Combine
    1 c. sugar, salt, and eggs in a bowl and add to skillet.  Cook,
    stirring constantly, until mixture thickens to consistency of a
    medium white sauce.  Add chopped datesand continue cooking until
    a spoon drawn through the mixture leaves an open path.  Cut off
    heat; stir in vanilla, chopped pecans or walnuts, and rice cereal.
    
    	Pinch off small portions and roll into balls the size of a quarter.
     Form into shape of strawberry.  Roll in red sugar crystals (available
    at most supermarkets).
    
    	Make a simple icing of powdered sugar and milk; tint pale green.
     Using a pastry tube form caps on berries.
    
    	If mixture cools while you are forming the berries, reheat slightly
    and it will become manageable again.  Use to garnish platters of
    cookies and assorted confections.  Yield:  5-6 doz.
    
    from Southern Living
    
    Note:  While I have not used these particular recipes, I have used
    many from Southern Living's books and have found them all to be
    excellent.
    
    
    			Pam

    Hear is a recipe I have made for years. 
    
    SAUSAGE AND EGG CASSEROLE
    
    1 lb. groung pork sausage, browned and drained
    1 1/4 c. milk
    10 eggs
    1 1/2 tsp. dry mustard
    1/2 tsp. salt
    1 1/2 c. shredded cheddar cheese
    3 slices (about 2 cups) white bread, cubed
    
    
    Heat oven to 325.  In large skillet, brown sausage over medium heat.  
    Drain well; set aside.  In large bowl, combine milk, eggs, dry mustard
    and salt.  Beat 1 minute at medium speed.  Stir in cheese, bread and
    sausage.  Pour into ungreased 13x9 inch glass baker.  Bake at 325 for
    30 to 40 minutes or until knife comes out clean.  Serves 12
    
    Can be prepared ahead and refrigerated (covered) then bake (uncovered)
    for 40 to 50 minutes.

    How about making a coffee cake the evening before?  My recipe uses sour
    cream, pecans or walnuts, and cinnamon.  It is really delicious! (I'll
    post the recipe over the weekend after checking to make sure that there
    isn't already a similar one in here...)
    
    You could also do something with croissants that wouldn't take too much
    effort.  Crabmeat and cheese stuffing, or spinach and cheese stuffing. 
    Or there's always Pillsbury cresent rolls, you could put a slice of
    keilbasa (or some type of meat) in the dough.
    
    And for something easy - make a large batch of scrambled eggs.  When
    they are almost done, add pieces of cooked bacon, chopped scallions,
    parsley, onion salt and your favorite cheese(s).  Add this to a slice
    of slightly toasted syrian bread!
    
    A carrot cake or cheesecake is a nice finishing touch and there's
    plenty of recipes for either in here.  You could also make this in
    advance, without fussing on the day of your brunch.  Don't forget the
    ingredients for Mimosa's and Bloody Mary's.....
    

My German grandmother used to make this casserole - I don't know if it is
a German dish or not, but it is great!

When making for a crowd, cook 2 pounds bacon to crisp and crumble, set
aside.  Keep approx. 1/4 cup bacon fat and set the rest aside in case
you need it.  Add 2 cups chopped red/spanish onion to the bacon fat
along with 4 cups diced potato (she ALWAYS used red or "new" potatoes
for this - never the standard Idahoes) and cook until the onion is
softened and the potato is almost cooked - do not allow excessive
browning....add a little more bacon fat if this sticks to the pan.

Spread the potato/onion mixture in a large rectangular baking dish...
13" x 9" and then add bacon crumbles evenly over the top.  Stir to
thoroughly mix approx. 1 dozen eggs (size makes the difference here,
smaller eggs make mean you should use more than 12) and pour over
the potatos, onion, bacon in the pan.  The vegetables should be 
covered, but visable.  Bake in a 325 - 350 degree oven until set.

Serve with toast or muffins.

    Light Soya Sauce
    Fresh Garlic (to taste)
    Fresh Ginger (grated, to taste)
    Honey
    
    Make a marinade, add chicken wings or drums and leave overnight.
    
    Bake in oven approx. half an hour and top with toasted sesame seeds.
    

    
    
    2 pounds russet potatoes,
     peeled and sliced in 1/8 inch thick rounds
    2 tbls butter or magarine
    1 meduim size onion chopped (1/2 cup)
    1/2 tsp dried thyme leaves
    1/2 tsp salt
    1/8 tsp pepper
    3 tbls all purpose flour
    2 cups skim milk
    1/2 cup shredded Jarlsberg cheese
    
    
    Heat oven to 350. Lightly coat a 13x9x2 inch baking dish with vegtable
    cooking spray.  Arrange potatoe slices overlapping in a single layer in
    prepared dish.  Melt butter in 2 quart saucepan over medium-low heat.
    Stir in onion, thyme, salt and pepper stirring occasionally until onion
    is translucent.  Stir in flour until frothy.  Let mixture bubble about
    2 minutes stirring often to prevent browning.  Gradually stir in milk
    until blended.  Increase heat to medium and simmer until sauce is
    thick, stirring constantly.  Spread over potatoes.  Cover dish with
    foil: bake about 45 minutes until potatoes are tender when
    pierced.(Sauce may look curdled but thats OK.)  Sprinkle cheese over
    top.  Bake uncovered 10 minutes longer or until cheese melts and sauce
    is bubbly. Let stand 5 minutes before serving.  Makes 8 servings.
    
    

    Jarlsberg cheese is a Swiss-type cheese; it has a nutty flavor and is
    not very sharp - one of my favorite cheeses.  You could probably use
    any sort of similar "Swiss" cheeses in a recipe, though you might want
    to stay away from the really sharp ones.  Sometimes I use low sodium
    Swiss cheese ("Alpine lace") instead, when I am feeling especially
    virtuous, but Jarlsberg is very tasty!

This is a recipe that I make for my family and friends on a Saturday morning
when we wake up late and decide that sitting around and reading the morning
paper is better than trying to remember what it was we did the night before.


                         Marshalls Brunchfast Burritos


1 package of the Large flour tortillas

shredded lettuce

shredded cheese (sharp cheddar)

1 large, ripe, FIRM tomato

lemon juice

8 Eggs (this is usually the correct number for 6 persons)

�lb Chorizo

10 strips of bacon

1 large onion

1 bell pepper

1 clove garlic

1 8oz can green chilies (diced)

1 4oz can tomato sauce

1 tsp red pepper

1� tsp cumin

1� tsp chili powder

1 tsp paprika

14oz can Mexican chili beans

Jack Danial Tennessee sour mash whiskey

Miller Genuine Draft Beer

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

1: Open bottle of beer, take a sip and set aside

2: slow cook bacon until golden brown, Remove and set aside on paper towel
   to let excess grease drain off. Keep the grease in the frying pan.

2a: take a sip of beer

3: dice onion, bell pepper, and garlic clove and add to bacon fat that you
   saved. Brown this all together on low heat. Drain off fat and keep handy
   for next step that will utilize the remaining fat.

3a: take a sip of beer

4: chop up the bacon and put in frying pan with Chorizo and mix it all up.
   remember to use a low heat setting. The goal is to get the flavors to
   blend together not burn together.

4a: take a sip of beer

5. add can of diced green chilies to bacon and chorizo.

6. add can of tomato sauce to bacon, chorizo, and green chilies.

6a: take sip of beer and get another if its empty.

7: Now add the onion, bell pepper and garlic to the bacon, chorizo, green
   chilies, and tomato sauce.

7a: take a sip of beer.

8: add 1tsp red pepper, 1� tsp cumin, 1� tsp chili powder, 1 tsp paprika.
   Add 1-2 oz. of Jack Danial whiskey. Mix well and let simmer for 30 min.
   DO NOT TAKE THE LID OFF!!!!! THIS MAY ALLOW THE JUICES TO ESCAPE AND THE
   MIXENS MAY DRY OUT.

8a: take sip of beer.

Note: while this is all simmering, you can shred the lettuce and cheese and
      dice the tomatos. 

9: When the thirty minutes are up, mix all the eggs together with a splash of
   milk, and a � shot of lemon juice.

9a: take a sip of beer.

10: Again, on a low heat setting pour in the beaten eggs and stir continuously
    so as to prevent the eggs from burning or becoming a giant egg pancake.
    When the eggs are half cooked, add the burrito filling that you made.
    continue to cook until the eggs are finished. REMEMBER.... at this point
    the eggs and filling must be stirred constantly.

11: When everything is finished take a mondo spoonful of eggs and put in
    a flour tortilla along with shredded lettuce, cheese, and diced tomatoes. 
    Roll the tortilla and place on a grouping platter.
    Continue this until you need another beer or you use up all the filling.

12: Microwave Burrito platter for 2 minutes.

13: Grab beers for everyone, pour your favorite salsa over them (the Burritos
    not the beers), and serve. 

I realize that this is the holiday week and my replies may be minimal -- however,
I am having a New Years Brunch and would like some ideas.

What I have planned is:

Coffee / Tea / Bloody Mary's / Mimosas / plain juices

2 types of quiche -- not yet determined

muffins

croissants

sweet quick breads

regular bread -- probably a light/dark swirled rye

fresh winter fruit compote


What I am looking for is something magnificent as the main course, and something 
that can be mostly prepared the day before -- no pancakes or waffles.  i don't
want to spend an hour at the stove flipping pancakes with a house full of company!

What do you think??


dana

    Hi,
    
    Someplace in this note are great recipes for giant puffed pancakes that
    are baked in the oven.  I have used the recipe but cannot remember 
    if they have a particular name.  They are simple to make and
    spectacular to look at.  The other possiblity is crepes.  Make them
    ahead and freeze them and then warm them in the oven or microwave
    and add favorite fillings (from scrambled eggs, to spread cheeses
    to fresh fruit or pie fillings).  The are fun and easy.
    
    Have fun.  
    

    there is also some kind of egg dish that is in here for a brunch recipe
    that you cook for a while in the oven and prepare the night before (i
    think).  you just assemble and bake that morning.  i believe the
    women/man who entered the recipe makes it on christmas morning.  the
    pan is layered with bread and then some eggs, cheese are mixed and
    spices go on top.  if you didn't try a dir/title=brunch then i suggest
    that or doing a keyword of eggs.  if i have time and can look i'll
    try to find it for you.  its very good.
    
    i also have a recipe for cheese scones that are terrific if you need
    something else that is a bread type.
    
    nice idea, enjoy your brunch!
    
    cj
    
                                 

    o.k. this is the deal... 
    
    the brunch egg dish that i like is in note 951.  there is TONS of other
    recipes though so i'll just jot down the best ones IMO and let you
    wander.  you are right that some people will be out so reponses might
    be far and few between.  anyways... this is what i found...
    
    notes 259, 422, 433, 951, and 1062.
    
    at least you have those to go by.  again good luck...
    
    cj

    I've done a "pan" Monte Cristo. Monte Cristo is "normally" bread dipped
    in egg-wash (like french toast) then assembled like a sandwich with ham
    and cheese in the middle and then grilled on both sides, served with
    syrup.
    
    The pan version is a little different - spread a little mayo on one
    side of your bread (usually white) and a VERY small amount of mustard on
    the other side. Cut your ham and cheeses into the same
    size as the bread (I use American cheese because it is "bread sized).
    Now assemble a stack, alternating bread, ham and cheese. Cut the stack
    into triangles and place wide side down in a buttered "lasagne" pan. 
    You should fill up the pan with the points of the triangles pointing
    upward - 2 rows most likely. Now beat up a whole bunch of eggs and milk 
    (scrambled egg blend) and pour slowly over the bread triangles. I would 
    say I have  used about a 12 eggs for a whole pan full. Too much makes the 
    bread turn to mush and too little and you have baked ham sandwiches. Wrap 
    tightly and put in the refrigerator over night to absord all the egg 
    wash. Swirl the pan around a few times before you go to bed. Bake it 
    the following day for about 45 minutes at 325-350 degrees. Allow it 
    to sit before serving and you will serve it in "sandwich" form with 
    syrup on the side.  
    
    The only thing to be very careful of is the amount of mustard. You can
    really go crazy with it, especially if it is a spicy mustard. Sorry I 
    can't be more specific about measurements - this is one of
    those recipes I just throw together (handed down from an old roomate).
    
    Making scrambled eggs and leaving them on a hot plate has never worked
    for me. They seem to dry out before people are really ready to eat
    them.
    
    Another nice brunch thing are crepes (this assumes you are good at
    making crepe shells in the first place). The crepes can be made the
    night before, along with a cream cheese filling. You will need to
    assemble in the morning. Put them out with strawberries or raspberries.
    
    The "pan" pancake I think a previous note was referring to are called
    Finnish pancakes. It's almost like a huge crepe/flan/pancake.
    
    People love fruit salad. You can even roast a small ham the night
    before and place it out sliced with small rolls. 
    
    Those mini bagels are great because people might be leary to eat a
    whole regular sized one. I also make muffins in my very small muffin
    pans (cranberry-orange muffins are great this time of year). 
    
    Enjoy!!
    Andrea

    speaking of finnish pancakes, does anyone have a recipe for swedish
    pancakes?  my friends across the street where i grew up used to make
    them and fill them with alittle sugar and then pour real maple syrup
    over and they were fantastic.  one pancake took up the whole pan and
    the only other thing i remember is at least 3 eggs and a 1/2 cup of
    melted butter in the recipe.  
    
    my international cookbook has a dessert swedish pancake but they use
    just egg whites and let it sit in the frig for an hour before
    baking/making.  i know that they are not the ones i was brought up with. 
    
    can anyone help out?
    
    thanks in advance,
    
    cj
    
    

    I made this for a wedding anniversary dinner - serving about 40 people.
    I think we made about 4 pans of this and every morsal was gone:
    
    
                        HAM AND RICOTTA SQUARES
    
    1 loaf sandwich bread
    1 stick butter (or margerine)
    12 eggs 
    4 Tablespoons Mozzarella Cheese
    1 lb Ricotta
    1 cup diced or shredded ham
    3 Tablespoons finely diced green pepper      
    3 Tablespoons finely diced white onion
    1 teaspoon salt
    1 teaspoon pepper
    2 Tablespoons Fresh Parsley
    Parmesan Cheese
    
    Roll bread thin with rolling pin and brush both sides with margerine.
    Line the bottom and sides of a 10 x 14 dish.
    
    Mix all other ingredients and pour into dish.  Take the rest of the
    bread and cover.
    
    Bake at 325 degrees for 60 to 75 minutes or until knife inserted comes
    out clean.  Let sit for 15 minutes - to 'set'.  Each pan serves 12 - 16
    people.
    
    Marilyn
    
    

 This is too late for the base note author's new year's brunch, but is a 
delicious way to prepare an egg dish ahead of time.

================================================================================

         Fancy Eggs Scrambled

 Ingredients:

 1 C (4oz) canadian bacon, diced
 � C green onion, chopped
 3 TBL butter
 12-14 eggs, beaten
 1/8 tsp paprika
 1 can mushrooms, drained
 2 TBL butter, melted
 2� C bread cubes (1")
 1 batch cheese sauce

 In a large skillet, saut� bacon and onions in the 3 TBL of butter until tender.
Add eggs and scramble just until set. Fold mushrooms and cheese sauce into
cooked eggs- turn into a 12x7 glass baking dish. (Since this dish is served
in the pan, you may want to use an attractive dish). Sprinkle melted butter over
bread cubes and dust with paprika. Place bread cubes on top of egg mixture. 
Cover and refrigerate until 30 mins before serving. Bake @ 350� for 30 mins
to serve.

 Cheese Sauce:

 Melt 2 TBS butter in a saucepan. Blend 2 TBS flour, � tsp salt, 1/8 tsp pepper.
Add 2 cups milk. Cook until bubbly. Stir in 1 C shredded american cheese until
melted. 

Hi Everyone,

First I'd like to thank everyone for all their super ideas and to let you know
the "Murder Mystery Brunch" went wonderfully and we all had a great time.

Thought I would share my final menu with everyone and if you need any of the 
recipes, just let me know.


	BRUNCH MENU

Croissants, plain and filled
Muffins, all kinds
Walnut Crumb Loaf
Bagels and flavored cream cheeses
French loaf Bread
Rye Bread
Various Dips and Crackers
Several baskets of Nuts
Sausage and Tomato Tourte (like a quiche, but served hot and bubbly)
Crabmeat and Strawmushroom Quiche in a Chive/Wheat pastry
Creamy Mushroom Quiche
Sliced ham with a mustard/vinegar glaze
Fiesta potatos
Chocolate Torte
Alsatian Fruit Quiche
Flavored Coffees
Herb Teas
Mexican Coffee
Mimosas
Bloody Marys
Sparkling Cider and Champagne for Toasts to the new year!!!

This served 10 Hungry people...I had 2 slices of quiche leftover and maybe 1
cup of potatos and some bagels and crosissants.

Happy new Year to ALL!!!

>Sausage and Tomato Tourte (like a quiche, but served hot and bubbly)
>Crabmeat and Strawmushroom Quiche in a Chive/Wheat pastry
>Creamy Mushroom Quiche

I'd like the above quiche recipes.  I haven't had much luck with baking quiche
in the past.  They all say to cook for 1/2 hour and if I took my out
after 1/2 hour they would still be soupy.  Mine usually have to go for an
hour.  After that they taste alright...

Karen

    
    As long as we're talking about brunches... this is a recipe I found in
    a Woman's Day magazine, and have been meaning to enter.  I haven't
    tried it myself, but it looks pretty good, and can be prepared the day
    before.
    
    Enjoy!
    
    Sarah
    
    
                             TROU PAIN PERDU
    
    		1 loaf (26 to 28 inches, about 2 inches wide)
    			French Bread, ends removed
    		1 1/2 cups milk
    		4 large eggs
    		1/4 cup orange juice
    		1/4 cup granulated sugar
    		2 Tbsp. Orange Liqueur (optional)
    		1 Tbsp. Vanilla extract
    		for garnish: confectioner's sugar
    
    
    	1. Arrange bread slices in a single layer in a 13x9 inch baking pan
    
    	2. Beat remaining ingredients except garnish until well blended and
    		sugar is dissolved.  Pour over bread.  Cover and
    		refrigerate at least 1 hour or up to 24 hours, allowing
    		bread to soak up liquid.
    
    	3. Heat over to 425 degrees F.  Lightly grease a jelly-roll pan.
    
    	4. Transfer bread to prepared pan making sure slices don't touch.
    		Bake 12 to 15 minutes until puffed and lightly browned. 
    
    	5. Dust with confectioner's sugar and serve immediately.
    
    
    Makes 4 servings.  Per serving: 423 cal, 16g pro, 63g car, 10g fat,
    	228g chol, 560mg sodium
    
    

TOMATO & SAUSAGE TART                             Serves 4 to 6
(copied from "Bon Appetit - Breakfast and Brunches"


2 tsp Dijon mustard		1/4 tsp black pepper
1 unbaked 9" pie shell		1/2 tsp dried basil
1/2 lb Italian sausage		1/4 c minced fresh parsley
2 - 3 Med. Tomatoes, peeled,
	cored & sliced thick	1/2 c shredded cheddar
1/2 tsp salt			1/2 c mayo


Position Rack in lower 1/3 of oven and preheat to 400 degrees.  Spread mustard
over pastry and bake for 5 min.  Cool.

Remove sausage from casing.   Saute in small skillet, crumbling with fork,
until cooked through.  Drain and cool.

Sprinkle sausage over pastry.  Cover with tomato slices, sprinkle with salt,
pepper, basil and parsley.

Combine cheese and mayonnaise in small bowl and blend well.  Spread over tomato
slices, sealing completely to the edges.  Bake until hot and bubbly, about
35 minutes.  Serve immediately.

  CRABMEAT AND STRAW MUSHROOM TART               makes 1-11" tart or
          (from Bon Appetit)                      12 4" tartlets

2 tbs dry whole wheat breadcrumbs	1 to 1 1/2c coarsely flaked crabmeat
1 11" Whole wheat short pastry shell    
      (I used reg. shell)		1 1/2c half and half
1 tbs light veg. oil			3 eggs
6 oz. straw mushrooms, coarsely		2 egg yolks
      chopped				1/4 c unsalted butter, melted & cooled 
1 tsp lemon juice			6 tbs Parmesan cheese
1 tbs chopped fresh dill or		1 tbs chopped fresh parsley
      1 1/2 tsp dried			Sweet paprika
Herb or veg. salt

Sprinkle breadcrumbs evenly over the bottom of the pastry shell and set aside.

Heat oil in a medium skillet over med-high heat.  Add mushrooms and lemon juice,
saute until soft, about 1 to 2 minutes.  Add dill and season with herb salt to
taste.Remove from heat and stir in crabmeat.

Preheat oven to 350 degrees.  Combine half and half, eggs, egg yolks, melted 
butter and 4 tbs Parmesan cheese in a large bowl and whisk until blended. Add
crabmeat mixture.  Spoon into pastry shell. Bake until filling is set, about 35
to 40 minutes. Sprinkle with remaining Parmesan cheese and parsley, dust lightly
with Paparika.  Let cool 10 to 15 minutes before cutting into wedges.

    RE: baked french toast recipe in .11
    
    I've made this using 1-inch thick slices of raisin bread.  Wonderful
    stuff, especially with maple syrup.  

eat first, then do invitations.  Keep food separate from the paperwork.    

foods:  fresh strawberries and/or melon
	croissant with whipped butter and honey or jams and butter
	sausage with potato casserole (cooked sausage meat sprinkled liberally
	over par-boiled potato slices - add a cup of sausage gravy to
	moisten, sprinkle with cheddar cheese and bake until all is done 
	to a turn....approx. 1 hour at 350 F.

	iced herbal teas, juices.

	or - serve quiche - lorraine style would work - cheese and
		bacon.

    
    How about a potato souffle (sp?)?  Or how about Belgium Waffles
    topped with assorted fruits and whipped cream?

    I do bunch often.  I have served a "make the night before" french
    toast, ham, au gratin potatoes, fresh fruit w/ a liquor poured over it
    and usually some sort of coffee cakes/muffins.
    
    I have also served quiche, waffles w/ strawberries, mexican omeletes,
    italian potatoes (chunks of potatoes w/ onions, peppers, stewed
    tomatoes along with lots of spices), etc.
    
    I always serve buffet style, much easier.

another hearty lunch:  German omelet (well, that's what Nana called it)

	UTENSILS:

	 Wire wisk
	 biggest Cast iron skillet(s)

	INGREDIENTS:

	 lean, thick sliced bacon, diced (approx. 3/4 to 1 pound/omelet)
	 sweet red/maui/vidalia onion, diced (approx. 1 cup/omelet)
	 new red potatoes, diced (2 fist-sized potatoes or equivalent)
	 1 large sweet green pepper, diced
	 1 large tomato, blanched and peeled, diced, seeded and well
		drained
	 6 jumbo eggs, well mixed/beaten, but not with elec. mixer

	PROCEDURES:

	 Cook bacon over medium heat in skillet until bacon is crisp
	 	and nicely browned, but not burned.  Drain bacon on
		paper towel.

	 Pour off all but 4 tablespoons fat (or pour off all fat and
		add 3 tablespoons oil to reduce cholesterol).

	 Cook potatoes in fat, over medium heat, 10 minutes
	 Add onions to pan and cook, stirring often, until potatoes
	 	are tender enough to eat.

	 Add green pepper and bacon to pan, pour eggs over and stir together
	 	well.  Season with salt, white pepper, cracked black pepper.
	 Add tomato to skillet, stir.  Move skillet to pre-heated 350 degree
	 	oven and bake, uncovered until the omelet is set.  
		This will take approx. 40 minutes.  Serve
		with a dollop of sour cream on top, sliced in pie wedges.

obviously, this is a fritatta.  You can also sprinkle a nice cheese on top
for the last 15 minutes of baking....parmesan, cheddar (fine shred) or
monterey jack all work well.  If topping with cheese, serve hot.  If serving
without cheese, you can serve this at room temperature or hot.

    When we did our guest list i had rolled cold meat, salads, cheese &
    crackers and beverages. It was easy and fast and not to messy.

    I whipped up this for a light lunch the other day and it was great.
    
    - spread a thick layer of cream cheese (I use non-fat or light) between
      two slices of raisin bread
    - beat an egg (or 1/4 c eggbeaters) with 2-3 T milk, a dash of vanilla,
      and sugar or other sweetener to taste (I use apple juice concentrate
      as I don't eat sugar), put in a plate, and soak the sandwich in the 
      eggs on both sides 
    - spray teflon pan with oil, and fry on medium until nicely brown on
    both sides (5 min???)
    - serve with apple butter
    
    I've also made it with mozarella, and served with maple syrup, or just
    plain.  Sounds weird but it's great!!
    
    D!

    D!
    
    Sounds delicious -- but I think the name needs a little work! %^}

    egg-soaked grilled cream cheese/raisin sandwich?

    Sounds more like an odd version of "Croque Monsieur" which usually
    is a french toast sandwich with ham and cheese in the middle. (yum!).
    
    Monica

 croque dbang

    :-)
    
    que es "croque"?
    
    D!

 I think it means crunchy or crisp.

 >>I think it means crunchy or crisp.

	...or in this case "toasted".

    These are pretty easy to make and very tasty.
    
    1/2 lb ground sausage, cooked
    1/3 C parmesian cheese
    Spicy mustard
    thawed bread dough
    
    Roll out bread dough so that you can cut 12 2.5" squares. (This didn't
    really work for me, I can't get dough to roll out like that. I just
    rolled it out as best I could and then cut reasonable sized squares).
    Spread mustard over dough, sprinkle cheese over that. Put small
    spoonfuls of sausage on each and bring 4 corners of dough up and twist
    to seal.
    
    Bake on greased cookie sheet at 350F for 15 mins (or until golden
    brown). Great for tail gate parties, etc.
    
    ~beth