Hi,

With that many guests, you will have to make 2-3 of each posted below. If you have an assortment of dishes, the plates will be full and the guests happy.

Here are some of my "tried and trues" that I have served at my Brunches with great success!!

Good Luck!! Gina

Susan's Vegetable Strata
Serves 12

Susan Henkin says you can substitute favorite vegetables or cheeses for those specified. Note that the dish must be assembled a day ahead.2 tablespoons butter plus more for pan
1 medium Vidalia onion, halved and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 medium zucchini, thinly sliced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
8 ounces mushrooms, thinly sliced
1 (1 1/2 pound) loaf country-style white bread
2 cups shredded cheddar cheese
12 large eggs
2 cups milk

In a large skillet, cook onion on medium heat in 2 tablespoons butter until soft. Add red pepper, zucchini and dried herbs; cook 5 minutes. Add mushrooms and cook until their liquid has evaporated. Set aside to cool.

Remove bread crusts (save for another use). Cut bread into 1-inch cubes. Butter a 9-by-15-inch glass baking pan. Layer half the bread on bottom of the pan. Cover evenly with cooked vegetables. Sprinkle with cheese. Top with remaining bread. Whisk together eggs and milk; pour over strata. Press the top layer, making sure bread is moistened. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Bake strata for about 1 hour, until bread is puffy and top is golden brown. Vegetable Fritatta
serves 6-8

Michael and Jane Stern
Real American Food

1 c. sliced and halved zucchini
1 c. sliced mushrooms
3/4 c. chopped green bell pepper
3/4 c. chopped onions
1 clove garlic, minced
3 T. olive oil
6 eggs
1/4 c. cream
1 lb. cream cheese
2 c. cubed white bread, crusts removed
1 1/2 c. grated sharp Cheddar cheese
1/2 t. salt
1/2 t. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.Spinach Tart
serves 8

1 onion, chopped
1 garlic clove, crushed
3 T. margerine
1 T. flour
2 10 oz. pkgs. frozen chooped spinach, thaw and drain well
4 eggs
1 1/2 c. cream, scaled
salt and nutmeg to taste
3/4 c. grated parmesan or swiss cheese
1 deep dish pastry shell, partially baked about 10 minutes

Saute onion in margerine til limp. Add garlic and cook 1 more minute. Sprinkle flour over onions, add well-drained spinach. Beat eggs slightly and slowly add cream to eggs. Add egg mixture to spinach mixture and blend well. Add seasonings. Pour into partially baked pastry shell, sprinkle with cheese and bake at 350 for 30 minutes or until set.
Sour Cream Crumb Coffee Cake
serves 6

Topping:
3/4 c. flour
1/3 c. brown sugar
1/3 c. chopped pecans
1/2 t. cinnamon
6 T. butter, cut into chunks

Batter:
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 stick butter
3/4 c. sugar
1 t. vanilla
2 eggs
1 c. sour cream

Oven at 350. Grease and flour a 9x9 baking pan or a 9 inch round baking pan.

To prepare crumb topping, mix all the dry ingredients together and with your fingertips work in the butter til it resembles crumbs. Refrigerate.

To prepare batter, sift together the dry ingredients. Cream the butter, sugar and vanilla together til light and fluffy. Add eggs one at a time. Add the flour mixture and the sour cream alternately til well blended. Spoon into the prepared pan and smooth out the top. Cover with the crumb mixture and bake 40-45 minutes. Cool on rack 15 minutes, unmold and cool completely. Dust lightly with powdered sugar.Morning Potatoes & Red Pepper Skillet
serves 8

6-8 potatoes, washed, peeled and sliced
6T. olive oil
salt and pepper to taste
cayenne pepper to taste
1 med. onion, chopped
1 red bell pepper,cored, seeded & chopped
1 T. parsley
paprika

Saute onions, bell pepper and garlic in oil for 5 mts. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over med. heat and as they cook, turn to low. Ham, Mushroom and Leek Tart

8 servings

Pastry:
1 1/4 c. flour
1/8 t. salt
1/2 c. butter
3/4 t. cold water

Oven at 400. Combine flour and salt. Cut in 1/2 c. butter til crumbly. Mix in water with fork til just moistened. Form into a ball and roll out on floured surface into a 14" circle. Press onto bottom and sides of tart pan and prick with tines of fork. Bake 12-14 minutes.

2. c. sliced white mushrooms
1/2 c. sliced leeks

Melt 3 T. butter, saute mushrooms and leeks til tender and fragrant.

Mix together 1 c. whipping cream, 1 c. chopped ham, 2 beaten egg yolks, 1/2 t. salt. 1/4 t. pepper and dash of tabasco. Pour over sauteed veggies and blend well. Pour onto crust and bake 18-22 minutes.Goat Cheese and Spinach Morning Tart

serves 8

1 unbaked pie shell
2-3 shallots, minced
9-11 oz. goat cheese
2 cloves garlic, minced
1/4 c. fresh dill
handful fresh spinach leaves
1 c. heavy cream
3 eggs
white pepper to taste

Preheat oven to 350

Saute shallots and garlic til limp. Stir in dill and spinach and let it wilt.

Puree cheese, cream, eggs and pepper. Blend togethr with spinach mixture and pour into pie shell.

Bake 45 mts at 350 til golden and puffy.Glazed Orange Spice Bread

serves 8

3 c. flour
1/2 c. sugar
1 t. cinnamon
1 T. baking powder
1/2 t. salt
2 eggs, beaten
1 c. milk
1 t. vanilla
1/2 c. vegetable oil
1/2 c. orange marmalade
1 T. freshly grated orange rind
juice from the same orange
1 c. chopped pecans
1 c. powdered sugar

Preheat oven to 350. Combine all the dry ingredients and set aside in a large bowl. In a mixing bowl, beat the eggs, oil, milk, rind, vanilla, marmalade, and nuts. Beat for 4 minutes til well blended. Pour all of the dry ingredients in and beat til just blended. Pour into a greased 9x5x3 loaf glass pan and bake for 1 hour or until tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely.

Blend juice from the orange and 1 c. powdered sugar til smooth, glaze bread with it. Serve with softened or whipped cream cheese.FLORENTINE QUICHE LORRAINE

serves 8

1 9 1/2" pie plate, partially cooked
1/2 lb. bacon, cooked, drained and crumbled
2 T. butter
1 small onion, finely chopped
1 clove garlic, minced
3 eggs, plus 1 yolk, beaten well till foamy
1/2 cup half and half
1/2 c. milk
2 c. grated Swiss cheese tossed in 2 T. flour
1 10 oz. pkg. frozen chopped spinach, thaw, drain well
1/2 t. salt
1/8 t.blk. pepper
1/4 t. nutmeg
1 T. parsley

Cook bacon, drain and crumble. Set aside.
Saute onion and garlic in butter. Add spinach and blend well. Take of heat. Beat eggs til foamy, add milk, half and half, beat well. Fold in bacon bits, cheese, parsley and seasonings. Blend well, pour into pie shell, bake at 350 for 50-60 mts.

Classic Waldorf Salad
1/2 cup Hellmann's® or Best Foods® Mayonnaise

1 tablespoon sugar

1 tablespoon lemon juice

1/8 teaspoon salt

3 medium red apples, cored and diced

1 cup chopped celery

1/2 cup walnuts, chopped1. In medium bowl combine mayonnaise, sugar, lemon juice and salt.

2. Add apples and celery; toss to coat.

3. Cover; chill to blend flavors.

4. Just before serving sprinkle with walnuts.

Serves 8 Chicken in a Basket

I like to cut these into squares and arrange them on a pretty napkin in a basket for brunches.

Cranberry sauce or salad completes this entrée

Serves 8

4-5 boneless, skinless breasts, cooked, and chopped
6 cups stale bread crumbs
1/2 cup butter, melted
1/4 cup chicken broth (Made with Superior Touch Better Than Bouillion)
2 eggs, well beaten
3/4 teaspoon salt
1 1/2 teaspoons powdered sage
1/2 cup chopped celery
3 tablespoons chopped onion
2 garlic cloves, minced
2 tablespoons olive oil

Gravy:

3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (Made with Superior Touch Better Than Bouillion)
salt and pepper

Spread chicken in a buttered 9 x 13-inch baking dish. Combine the melted butter, broth, beaten eggs, and spices and toss with the bread. Sauté celery, garlic and onion in the 2 tablespoons olive oil. Combine with bread mixture and spread over chicken.

For gravy, melt butter in saucepan. Stir in flour; make a roux. Add chicken broth, salt and pepper. Bring to boil, stirring constantly. Pour gravy over chicken. Bake at 350 degrees F for 50 minutes or until firm. Cut into squares.
Cabana Banana Bread
serves 8

1/2 c. butter, softened
2 c. firmly packed light brown sugar
4 med. size ripe bananas, mashed
4 eggs
1/2 c. veg oil
1 c. swiss-style pineapple yogurt
1/2 c. crushed pineapple, very well drained
1 t. vanilla
1/2 t. coconut extract
3 c. flour
2 t. baking soda
1/2 t. salt
1/2 c. shredded coconut
Oven at 350
Cream butter and sugar til light and fluffy. Beat in bananas, beat in eggs one at a time. Blend in oil. Mix in all remaining ingred. except coconut. Divide batter between two greased loaf pans. Sprinkle coconut evenly over tops of loaves. Bake 50-60 mts. Let cool 5 mts before removing from pans.Apple Squares
Second Avenue Deli p.206

makes 9 squares

1/2 c. slivered almonds
1/2 c. golden raisins
1 T. butter
1 stick melted butter
1 c. sugar
1 egg beaten
3 McIntosh apples, cored and sliced thin
1 t. vanilla
1 c. sifted flour
1/2 t. baking powder
1/2 t. baking soda
3/4 t. cinnamon
1/8 t. salt
powdered sugar for dusting
Preheat oven to 350. In a large skillet, saute almonds and raisins in 1 T. butter stirring frequently and being careful not to burn them. Set aside in a bowl.
In a large bowl, combine melted butter and sugar. Mix in the egg, apples, vanilla, almonds and raisins. In a separate bowl, combine the flour and all other dry ingredients. Gradually add the dry to the wet and combine thoroughly. Turn into a greased 9-inch square baking pan and bake for 45 minutes. Cut squares from pan when cool enough to handle. Serve chilled dusted with powdered sugar.
Tea Party Fruit Salad

serves 8

3 bananas, sliced
2 Red Delicious apples, diced
1/2 c. chopped pecans
1/2 t. cinnamopn
1/4 c. sugar
1 t. lemon juice
1/2 c. finely chopped celery
1/2 c. golden raisins
2/3 c. Miracle Whip

Combine all ingredients in a bowl mixing well. Chill before serving on individual lettuce leaves.