Conference turris::cooks

    Referring to note 5.2 reveals that there are already several discussions of
    breakfast items in COOKS:
    
Bread, Oatmeal and Breakfast bread                 2454      24    8-JUN-1990
Breakfast menus.                                    692       3   26-AUG-1987
Breakfast on the go....                            2114      13   22-NOV-1989
Breakfast pizza?                                   3051       7   22-MAY-1991
MENU: Breakfast Ideas for Mother's Day             3016       6   29-APR-1991
    
    There's probably room for more specialized topics but you should check
    these out too.
    
    ed

    What a good topic.  There are several casserole type egg dishes in this
    file if you haven't used these.  I haven't either but always plan to.
    
    One idea is sausage stuffed french toast (or a variation of the
    regular toast idea).  This is done with fresh bread cut very thick 
    with a slice in the middle almost through the bread.  Insert sausage
    patty and maybe a slice of cheese and put these in a casserole pan. 
    Pour your egg wash mixture in (use pure vanilla extract (just a wee
    bit) for added sweetness) and fry up normally.
    
    Frittata's are always good too.  I am sure there are recipes in here
    but its basically an omelette with potatoes and peppers but its fried
    on both sides.  You also cook the potatoes first, then add the peppers
    and the egg last so that its sets around the vegatables.  
    
    Another one of my favorites are swedish pancakes.  You can fill these
    with anything you want.  These are like a sweet crepe.  I find that
    golden raisens and bananas (not together course, but whatever floats
    your boat) are great.  There is a recipe in here I think but I use
    another and will post if you want.  They are very easy and although
    they look like you could eat alot -- I believe they are too rich to do
    so.
    
    I would be interested in other replies too.  But -- this is start!
    
    cj  

    I make a wonderful french toast:
    
    For each person:
    
    	2 slices favorite bread (I prefer whole wheat)
    	softend cream cheese, chopped walnuts
    
    Spread one slice of bread with cream cheese/walnut mix, press 2nd
    slice on top of cream cheese, dip in beaten egg and brown as you would
    regular french toast.
    
    I usually serve this with fresh fruit syrup such as pureed raspberries
    or strawberries.
    
    This is to die for...."sandwichs" can be put together ahead of time
    and kept in the fridge then when you're ready to serve, just dip and
    cook.
    
    Anne

Brunch Casserole

Assemble the night before and refrigerate.

6 C cubed white or french bread
3 C (12oz) extra sharp cheddar, grated
15 large eggs, lightly beaten
5 C milk
1-1/2 tsp dry mustard
1-1/2 tsp salt 
1 chopped onion
freshly ground pepper, to taste
1 lb bacon, cooked and crumbled 
1-1/2 C chopped mushrooms
1-1/2 C chopped, peeled tomatoes

Generously butter 2 9x13 baking dishes.  Arrange bread cubes in them
and sprinkle with cheese.  Beat eggs, milk and seasoning.  Pour evenly
over cheese and bread.  Sprinkle with bacon (could substitute 1 lb 
lb sausage, cooked and crumbled if desired).  Cover and chill overnight.

The next day, sprinkle tomatoes and mushrooms.  Bake at 325 for 50
minutes to an hour (till set), uncovered unless top over browns.

NOTE: I made this recipe with the quantities specified except I doubled
the meat.... Actually, on one of the 9x13 pans I put 1 lb bacon and
on the other 1 lb of sausage.  I liked the bacon one better, other people
prefered the sausage so this way, you cover all bases.

BTW, this serves alot of people.  10 people ate less than half.  Leftovers
were not too bad in the microwave so guess what I had for breakfast all
week following my brunch!

re: .2 - for that sausage-stuffed French toast, do you pre-cook the
sausage patty before you stuff the bread?

    -.1
    
    Yes!  Cook that patty!  Drain well too so the bread doesn't soak up the
    grease.
    
    I make my own patties for this recipe with crumbled sausage meat (hot
    and turkey sausage combined) and use different spices, alittle bread
    crumbs and egg to stick it all together.  A little sprinkling of
    allspice is a wonderful addition if your using maple syrup.
    
    enjoy,
    
    cj

    I face a similar problem - weekly brunches but running out of ideas. 
    My problem is that I don't really like protein-laden breakfasts such as
    eggs, casseroles, omelettes, etc.  So I would love to see some more
    ideas of baked goods (though not to sweet) etc.
    
    Some ideas of my own that went over well recently...
    
    Apple Baked puffed pancake (1 pancake serves four - not like regular
    pancakes)
    Blintzes
    Crepes stuffed with sauted apples
    
    I don't have recipes with me but if you want I'll enter them later.
    
    Diana

    Hi Diana,
    
    I would love to have your blintz (sp) recipe.
    
    Thanks,
    Joanne
    

    I only do "healthy" cooking so they aren't "authentic" blintzes, which
    are generally swimming in butter and sour cream and sugar.  My version
    is based losely on Jane Brody's Good Food Gourmet.  I never follow a
    recipe and I never write anything down so this is from memory:
    
    Crepes:
    
    1/2 c flour
    1/2 c + 2 T milk (more or less depending on desired thickness of
           crepes)
    1 egg
    pinch salt
    dash vanilla extract
    [a little sugar if you want]
    
    Combine ingredients in a blender and blend well (at least a minute.)
    
    Heat a 9 inch *good* teflon pan.  Spray lightly with oil before each
    crepe.  Pour about 1/4 c in to the pan, and swirl the pan around
    quickly so that the crepe batter covers the pan evenly.  Cook for about
    30 second or until just starting to brown.  Lift out with a fork and
    place cooked-side down on wax paper.  Should make 7-10 crepes.
    
    Filling:
    
    1 1/2 c cottage cheese (small curd or dry works best)
    2 Tbs chopped almonds
    3 Tbs mixed golden and regular raisins
    1/2 tsp vanilla
    1 egg
    cinnamon, nutmeg, orange peel to taste
    [a little sugar if you want, or fruit juice concentrate]
    
    
    Spoon filling in to crepes - don't overfill or they won't wrap well. 
    (maybe 2 heaping spoonfuls per crepe?)  THe cooked side of the crepe
    should be on the *inside*.  Fold like an envelope - fold the back end
    forward, then fold over the sides toward the middle, and then the front
    flap towards the backs.  Let sit at least an hour - preferable
    refrigerate overnight.  Return to room temperature before cooking.
    Place in a buttered baking dish, bake at 400 degrees until heated
    through and lightly browned.
    
    Serve topped with sour cream and blueberries or strawberries and
    sprinkled with conf. sugar (I don't) and/or cinnamon.
    
    

    Here's how I make fairly authentic (high fat - yes, it's true) 
    cheese blintzes, of course all from my memory so quantities are 
    approximate:
    
    1.  Make crepes.  You can use the recipe in previous reply.  Layer them
    between sheets of waxed paper.  You can freeze them, wrapped well, for
    later use.
    
    2.  The filling is made of dry curd cottage cheese and egg yolks, about
    1 egg yolk per small container (8 ounces?).  Also mix in some sugar, 
    cinnamom, and grated lemon (or orange) rind to taste.
    
    3.  Use instructions in previous reply to fill crepes, making cylinders
    or oblongs.  Don't worry about sealing them - the egg yolk in the
    filling will keep everything together.
    
    4.  Heat a large frying pan on low-medium.  Put some butter (can
    substitute margarine) in the pan to cover the bottom plus a bit to
    spare.  Gently place blintzes in warm pan and heat until they set -
    about 5 or 10 minutes.  Do not let them burn.  Put them on a warm
    serving plate.  You absolutely need a good spatula for this recipe - a
    fork won't do at all.
    
    5.  Serve with sour cream (!) on the side.  You can also provide fruit
    preserves as a topping.  I would tend toward a tart, berry preserve.
    
    Cheese blintzes are served for Sunday brunch or as a light supper or
    luncheon.  To make a complete "dairy" meal, serve tuna salad, sliced
    challah bread, and Israeli-style chopped vegetable salad or carrot
    sticks and celery stalks.  Beverages can be coffee, tea, fruit juice,
    or seltzer, and milk for the kiddos.
    
    Yum.  (Yeah, I know.  I'm lactose intolerant and this is WAY outside my
    limitations.  But I can serve it to my family and make them smile. :-))
    
    L

    
    Creamed Poached Eggs with Ham and Mushrooms           (Serves 6)
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    6 eggs, poached (very fresh eggs poach best)
    4 cups sliced white mushrooms
    1/2 lb. thinly sliced ham or proscuitto, cut into 1/2" strips
    1 small onion, finely diced
    2 Tbsp. butter 
    1 tsp dried thyme
    2 Tbsp dry sherry
    3 cups medium cream sauce, kept warm
    1/3 cup freshly grated parmesean cheese
    
    > Butter one large or six small Gratin dishes.  Preheat oven to 425F
    
    > In a large skillet, saute mushrooms, onion, and ham in 2 Tbsp butter.
      Add thyme and cook, stirring over med-high heat until mushrooms are
      nearly cooked. Add sherry and cook 1 minute more.
    
    > Transfer mushroon mixture to butter gratin dish.  Arrange poached
      eggs on top.  Pour cream sauce over eggs and sprinkle parmesean 
      cheese over all.
    
    > Bake 10-15 minutes until hot and top is lightly browned.
    
    

How about making a roulade (sp?)!

Salmon and Tomato Roulade
Tomato and Zuchinni Roulade
etc

I've got recipes somewhere if you're interested

    I am interested, please post them!

Taken from "The Australian Womans Weekly" Barbecue Cookbook

60g (3/4 oz) butter
1/2 cup flour
1 Cup milk
4 eggs, separated
2 Tbls tomato paste

Filling
-------
375g (12.5oz) zucchini, grated
salt
1 onion, chpped
30g (1/4 oz) butter
1 t french mustart
2 t cornflour
1 T sour cream

Melt butter, add flour, stir 1 minute.  Add milk gradually, stir until mixture 
boils and thickens.  Quickly stir in egg yolks and tomato paste.  Beat egg whites
until soft peaks form, fold into tomate mixture.  Pour mixture into greased, 
greaseproof-paper lined swiss roll tin (25cm x 30cm).  Bake in hot oven 475-500F
for 12-15minutes or until puffed and golden brown.  Remove from oven, turn onto
wore rack covered with tea towel.  Carefully remove lining paper.  Spread evenly
with filling.  Hold tea towel with both hands, gently roll roulade.

Filling
Sprinkle zucchini with salt, stand 1 hr.  Rinse zucchini under cold running 
water, drain well.  Squeeze out excess moisture with hands.  Saute onionn in 
butter until tender, add mustard and zucchini, cook 1 minute.  Add blended
cornflour and sourcream, stir until mixture boils and thickens.

1/2 cup finely chopped tomatos
60g (20z) butter
1/3 c flour
2/3 Cup milk
3 eggs, separated
1 Tbls tomato paste
salt, pepper

Filling
-------
1 chicken fillet
salt, pepper
60g (2oz) butter
1 T flour
1/2 cup cream
1 Tbls each chopped parsley, and chives
45g (1 1/2 oz) cheddar cheese

Melt butter in saucepan, add flour, stir 1 minute.  Add milk, stir until
mixture boils.  Remove from heat, stir in egg yolks one at a time  Stir in the
chopped tomato, tomato paste,salt and pper.  Beat egg whites until soft peaks
form.  Fold into tomato mixture.

Pour mixture into a gresed and grease-proof paper lined 30cm x 25cm swiss roll
tin.  Bake in a hot oven (375F-400F) for 15 minutes or until puffed and golden
brown.  Remove from oven turn out onto a wire rack covered with greaseproof
paper.  Carefully remove lining paper.  Spread filling evenly over.  Holding
paper with both hands, gently roll up.  Cut tomaoto and chicken roll into slices.

Filling
Place chicken, salt, pepper and enough water to cover in a pan.  Cover, bring
slowly to the boil.  Reduce heat, simmer 7 minutes.  remove chicken from pan,
chop finely.  Melt butter in pad, add flour, stir 1 minute.  Add cream, salt
and pepper.  Stir until mixture combines.  remove from heat, add parsley, chives
and grated cheese, mix well.

Serves 4

    A lean smoked ham and Gruyere omelette with Lousiana Hot Sauce for
    seasoning.

    My sister makes fantastic breakfast fajitas.  She says there really
    isn't a "recipe", just a few rules to follow:
    
    o Always use flour tortillas.
    o Brush each tortilla with melted butter/margarine before filling.
    o Use heavy duty foil for wrapping.
    
    One of her favorites:
    
    Cooked sausage (crumble bulk or slice links)
    1 pkg. frozen Potatoes O'Brien 
    Eggs (mixed w/ milk as for Scrambled Eggs)
    Shredded Sharp Cheddar, Swiss or Monterey Jack Cheese
    
    Cook sausage, set aside.
    
    Beat eggs & milk w/ salt & pepper.  Cook Potatoes O'Brien 'til nearly
    done, add egg mixture & sausage.  Cook & stir until eggs are done to
    taste.  Prepare tortillas, put a couple heaping tablespoons of filling
    in each.  Before wrapping sprinkle with cheese.  Roll tirtilla the wrap
    individually in Heavy Duty foil.  Heat in oven 5 minutes at 350
    derfrees (F).  (This cooks the tortilla and blends the flavors.)  Serve
    with Taco sauce and Sour cream.
    
    These are really best if prepared the night before, then heated for
    10-15 minutes before serving.  
    
    They will keep several days in the refrigerator.
    
    According to my sister you can vary the fillings to taste.  She often
    uses cubed ham, crumbled bacon, onion, peppers, etc.  Her family really
    likes the filling with potatoes but they are not absolutely necessary.
    
    Enjoy!! 
    
    Sharon

    I made this for brunch last weekend - it was a hit.  One slice is 
    very filling.
    
    Banana French toast
    
    1 medium banana
    1/4 cup skim milk
    1/2 tsp. pure vanilla
    Sweetener equivalent to 2 tsp. sugar
    2 slices bread (white or wheat)
    Margarine
    Cinnamon
    
    Blend first 4 ingredients until smooth
    Dip bread (I used Texas Toast (thickly sliced bread)
    Heat margarine and cook bread until browned on each side
    Sprinkle with cinnamon and serve with warm maple syrup
    
    I made enough mixture for 10 slices of Texas toast.  I 
    thought it was delicious and low cholesterol too!
    
     

    re .17:
    The Tortillas sound great - only, what's "Potatoes O'Brien?"
    
    	Monica

    re:  .19  Monica
    
    "Potatos O'Brien" is an Ore-Ida (tm) product found in the frozen food
    section of the supermarket (I'm pretty sure the brand is Ore-Ida).
    They are frozen chopped potatos with onion bits and chopped green and
    red pepper.
    
    
    Steve

re: .20

>    "Potatos O'Brien" is an Ore-Ida (tm) product found in the frozen food
>    section of the supermarket (I'm pretty sure the brand is Ore-Ida).
>    They are frozen chopped potatos with onion bits and chopped green and
>    red pepper.
    
While one can indeed find frozen Potatoes O'Brien in the supermarket,
it hardly seems right to define the dish as the commercial frozen product!

-Hal

    For those of us foreigners 8-) who do not get Ore-Ida products,
    what can we do to replace this in the recipe? 
    
    Monica

re: .22

>    For those of us foreigners 8-) who do not get Ore-Ida products,
>    what can we do to replace this in the recipe? 
    
Or for that matter, those of us who don't like to use processed frozen
foods! :-)

From memory, I think Potatoes O'Brien is essentially just potatoes fried
up with onions and peppers (and probably garlic).  If you have a Joy of
Cooking I think there might be a recipe in there.

-Hal

    You can panfry shredded potatoes two ways:  raw or pre-cooked.
    
    Cooking them raw is the traditional American method. Americans also
    pan-fry cubed potatoes for a popular breakfast dish.  The shreds stay
    separate when you cook them this way.
    
    I am quite partial to a Swiss-style preparation.  You boil the potatoes
    until they are just done, not too soft, then chill them.  Before
    frying, peel them and shred.  You will get a sort of pancake because
    the pre-cooking frees up the starch.  Turn the pancake once to brown
    the reverse side.
    
    This dish is called rosti, and is a popular dinner side dish, but is
    adaptable to the breakfast table as well.
    
    Both methods of preparation are enhanced by adding grated or chopped
    onions, salt, and pepper.  You could add any other chopped vegetable
    you like, particularly green or red peppers.
    
    Either way, the traditional frying pan is made of iron.  If you 
    use a lighter pan, be sure not to overheat and warp the pan.
    
    Laura

    If you can't get prepackaged O'Brien Potatoes for your breakfast tacos,
    just make homefries -- cube potatoes and fry them up with onion and
    pepper.
    
    To speed things up, I bake the potatoes in a microwave before cubing
    and frying.  I fry the potatoes in olive oil with chopped green chiles
    (usually canned), chopped onion, minced garlic, and some oregano and
    black pepper.

re:  .20  Hal
    
> While one can indeed find frozen Potatoes O'Brien in the supermarket,
> it hardly seems right to define the dish as the commercial frozen product!

I defined the dish the way the recepie in .17 specified: "1 pkg. frozen Potatoes
O'Brien."  Then I put in a description of basic ingredients, which informed
Monica (.19) what to use for a substitute if the commercial product could not
be obtained locally.  Then you came along and promptly pointed out the obvious 
fact that I'm no gourmet cook.  Thanks.  ;^)


Steve