Recipe(tried): Baby shower recipes for June - Jackie's Deviled Brunch Casserole, Green Salad with Oranges, Dried Cranberries and Pecans, Pineapple Bake

Hi June - Here are a few recipes that you might like to consider for your brunch. If you haven't done a search on this site for the hundreds of previously posted recipes, please do! Use the word "brunch" to start.

When I serve brunch, it tends toward the "lunch" side of things. I like to have two "main" dishes to choose from that feature 2 different meats or one meatless choice; a savory bread of some sort (biscuits, popovers, baguettes, etc.) or a bagel basket with cream cheese and all the trimmings; a green salad and a fruit dish (often combined into one salad like a spinach, bacon and orange salad), and a dessert (or two).

This breakfast casserole is a little different and a little more elegant than a basic strata and can be made the day before the party (Jackie is my aunt). You might also want to do a search on the site for a "Vegetable Frittata" by Jane and Michael Stern posted previously by Gina, FL, and/or consider making a pretty, deep dish meatless quiche using fresh asparagus (search here or request a recipe - if you use refrigerated pie crust, a quiche is SO easy to make).

Jackie's Deviled Brunch Casserole
Serves 8 (or up to 16 as part of a large buffet)

For the Deviled Eggs:
8 hard-cooked eggs
1 1/2 tsp. finely chopped onion
1/2 tsp. dry mustard
1/2 tsp. salt
3 tbsp mayonnaise
1 tsp. Worcestershire sauce
for the cheese sauce:
3 tbsp butter
2 tsp. chopped onion
3 tbsp flour
2-3/4 cup milk
1-1/2 cups grated cheddar cheese
1/2 tsp. salt
Other Ingredients:
8 large, thin slices of good quality ham, sliced in half lengthwise (if you like country ham, Smithfield ham works very well, as would prosciutto)
3 (10-oz.) packages frozen chopped spinach, defrosted and squeezed very dry (or 3 cups of cooked fresh spinach)
1 1/2 cups corn flakes, crushed
1/4 cup melted butter

Arrange spinach in an 8x12-inch casserole dish that has been lightly sprayed with cooking spray. The spinach must be as dry as possible or it will make your casserole watery. Season spinach with salt and pepper.

Make deviled eggs by slicing hard cooked eggs in half and scooping out yolks. Mash yolks with the next 5 ingredients. Fill whites with the stuffing. Wrap each stuffed egg half with a half slice of the ham and place in a single layer, cut sides up, on top of the spinach.

In a saucepan, melt 3 tbsp. butter, add onion and simmer until completely soft but not brown. Add flour and stir for 2 minutes to cook flour, but do not allow to brown. Slowly whisk in cold milk (if you add it too fast, it will make lumps). Stir and simmer until sauce thickens. Stir in cheese until melted and season with salt. Pour sauce over deviled eggs. Can be made ahead to this point and refrigerated until the next morning. Bring to room temperature (at least 30 minutes) before baking.

Preheat oven to 350F degrees. Mix melted butter and crushed corn flakes very well and sprinkle over casserole. Bake for 30-45 minutes or until bubbling hot in center. Allow to rest for 5-10 minutes before serving.
Green Salad with Oranges, Dried Cranberries and Pecans
From Bon App tit magazine
Serves 6 (probably serves 9-10 as part of a buffet)

1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented (see note)
3/4 cup pecans, toasted

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.

Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Place greens in a large bowl and add the remaining ingredients just before tossing with dressing and serving.

(Note - use a knife to cut the orange segments out of the oranges - it isn't difficult. In some supermarkets you can also buy orange segments in a jar, if you prefer. Or, you can really 'cheat' and use canned mandarin orange segments.)
Pineapple Bake
From the Silver Palate Good Times Cookbook - this is really easy and tastes great. Perfect for brunch.
6 portions (serves 8 if part of a buffet)

8 thick slices day-old bread, cut into 1-inch cubes
2 cups drained crushed unsweetened pineapple
1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
4 eggs, beaten

Preheat oven to 350F degrees. Grease a 1-1/2 quart baking dish. Combine the bread and pineapple and place in the prepared baking dish.

Mix the butter, sugar, and eggs and pour over the bread mixture. Bake until puffed and golden, about 40 minutes. Serve warm.