|
Brunch Menu # 2
Source: Program Plans for Successful Women's Events
Serve 50
___________________________________
Orange Juice
Quiche Lorraine
Roasted Red Potatoes
Fresh Fruit
Raisin Bran Muffins
Store Bought Croissants
_______________________________________
Quiche Lorraine
6 9- or 10-inch unbaked pie shells
3 pounds sliced bacon
24 eggs
12 cups grated Swiss cheese (36 ounces)
3 quarts half and half
1 teaspoon pepper
1 teaspoon nutmeg
3 teaspoons salt
1/2 teaspoon cayenne pepper
Preheat oven to 375°F. Fry bacon until crisp. Crumble bacon over bottom of pie shells. Sprinkle grated cheese over bacon. Whisk remaining ingredients together until well combined but not frothy. Pour into crusts. Bake 35 to 40 minutes. Center should be firm when pressed with fingertip.
_____________________________________________
Roasted Red Potatoes
150 small red potatoes
1 quart olive oil
Salt and pepper
Italian seasoning
Powdered garlic to taste
Preheat oven to 350°F. Wash and cut potatoes into wedges. If not roasted immediately, cover the potatoes with water and keep refrigerated. Pat dry the drained potatoes and toss with olive oil and seasonings. Place in a baking pan and roast in oven until tender, stirring occasionally. Roast about 1 hour or until potatoes are cooked through.
____________________________________________________
Raisin Bran Muffins
Makes 50 or more muffins, depending on size of muffin pans used
5 cups all-purpose flour
5 teaspoons baking soda
3 cups sugar
2 teaspoons salt
4 eggs, well-beaten
1 cup vegetable oil
1 quart buttermilk
1 24-ounce package bran cereal with raisins
1 cup walnuts, optional
Preheat oven to 400° F. Line muffin tins with paper muffin/cupcake liners or lightly spray with non-stick baking spray.
Mix together flour, baking soda, sugar and salt. Add eggs, oil and buttermilk. Mix well. Add cereal and walnuts (if using) and mix until incorporated. Scoop into prepared muffin tins. Bake for 15 to 20 minutes. Yield depends on the size of the muffin pans used.
(Batter does not need to be baked immediately. You may keep batter in a large covered container and refrigerate for up to six weeks. Do not re-stir. Bake as needed.)
|
