Brunch Menu # 4
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Guava & Pinneaple Juice
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Breakfast Burritos with Salsa
Source: Sammie

50 large eggs
10 oz. (2 cups) frozen corn
3/4 cup low fat milk
3 lbs. turkey ham, diced into 1/2 inch pieces
12 oz. fresh green peppers, diced
14 oz. onions, diced
1 tbsp. fresh tomato, diced
1/4 cup prepared mustard
2 tsp. granulated garlic
1 tbsp. hot pepper sauce
2 tsp. salt
50 at least 1.1 oz. flour tortillas
3 lbs. mild salsa

In a mixer, using a paddle attachment, blend eggs, corn, milk, turkey ham, green peppers, onions, tomatoes, prepared mustard, granulated garlic, hot pepper sauce, and salt.

Pour egg mixture into an oiled 12x20x2 inch steam table pan. Cover tightly with foil or metal lid. To bake: Conventional Oven: 350 degrees for 60 minutes. Convection Oven: 325 degrees for 50 minutes. Compartment Steamer: 30 minutes.

Shingle 25 tortillas in each 12x20x2 inch steam table pan. To heat: Compartment Steamer: 2 to 3 minutes, covered with plastic wrap. Conventional Oven: 300 degrees, 3 minutes, covered with a clean damp cloth. Convection Oven: 300 degrees, 3 minutes, covered with a clean damp cloth.

Fill each tortilla with No. 10 scoop of cooked egg mixture. Roll tortilla. Serve each burrito with 2 tablespoons (1 oz.) of salsa.

Portion: 1 burrito: 3 ounces (#10 scoop) provides 2 oz. meat, 1/4 cup vegetables and 1 serving grains/bread.

Makes 50 burritos. Perfect for children.
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Quick Fruit Salad

From the Kitchen of: Sammie
Source: Taste of Home Country Cooking Collection Vol. 1, 2000
Recipe by: R. A., Leavenworth, Washington

10 cans pineapple chunks, drained (20 oz. each)
10 cans peach pie filling (21 oz. each)
10 cans mandarin oranges, drained (11 oz. each)
10 cups green grapes
10 cups sliced bananas

Combine all ingredients except bananas. Chill until ready to serve. Just before serving, fold in bananas.

100 servings
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Oatmeal Raisin Bars

From the Kitchen of: Sylvia
Source: Taste of Home Magazine, Aug/Sept 1996

9 1/2 cups crisp rice cereal
5 cups quick-cooking oats
2 cups (12-ounces) semisweet chocolate chips
1 1/2 cups raisins
1 cup chopped peanuts
1 1/2 lbs. marshmallows
1/4 cup butter or margarine
1/2 cup honey
1/4 cup vegetable oil
1/4 cup peanut butter

In a large bowl, combine the first five ingredients; set aside. In a large saucepan over low heat, cook and stir marshmallows and butter until smooth. Add honey, oil and peanut butter; mix well. Pour over cereal mixture; toss to coat. Pour into two greased 13-in. x 9-in. x 2-in. baking pans; press firmly and evenly. Cool.

Yield: 3 dozen