Recipe: Breakfast and Brunch Recipes (8) - 07-19-97 Recipes Swap (updated)

8 BREAKFAST AND BRUNCH RECIPES
Recipe Swap - July 19, 1999

RECIPES IN THIS FILE:
Orange Omelet Souffle with Warm Strawberries
Fluffy Pancakes
Blueberry Syrup
Asparagus Eggs Benedict
Eggs Baked in Tomato Shells
Crustless Breakfast Pizza
Padre's Pie
Chilies Rellenos Souffle

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ORANGE OMELET SOUFFLE WITH WARM STRAWBERRIES
Source: Sunset magazine, 1985
Makes 4 to 6 servings

"Airy and light like a souffle but easier to make, this dish features a sweet froth of eggs baked in a buttery citrus sauce. Served with warm berries and a cool blend of sour cream and whipped cream, it makes a delightful spring brunch entree. And because it can be served in place of an omelet, we call it an omelet-souffle.

Most of the brief preparation is done at the last minute. Up to an hour ahead, separate eggs, assemble sauce ingredients, prepare berries, and make the cream topping. Beat the eggs just before baking.

Have guests seated when you bring this dish to the table - it settles quickly."

9 large eggs, separated
3/4 cup sugar (12 tablespoons), divided use
3 tablespoons all-purpose flour
3/4 teaspoon grated orange peel
6 tablespoons butter or margarine
1/2 cup orange juice
FOR SERVING:
1/2 cup heavy whipping cream
1/2 cup sour cream
Warm strawberries (for serving, recipe follows)

With an electric mixer, beat egg whites on high speed until foamy, then gradually beat in 9 tablespoons of the sugar until whites hold stiff, moist peaks. Do not overbeat or underbeat, or souffle may separate and have a custard-like layer.

In a small mixing bowl (you don't need to rinse the beaters), beat yolks, gradually adding flour, until mixture is thick and light-colored. Beat in 1/2 teaspoon of the orange peel. Gently and thoroughly fold yolks into whites.

Meanwhile, melt butter over medium heat in a 10- to 12-inch ovenproof frying pan (the pan should be about the same diameter on top and bottom) or oval frying pan with about a 2-quart capacity. Stir in remaining 3 tablespoons sugar, orange juice, and remaining 1/4 teaspoon orange peel. Remove from heat when bubbling vigorously. Gently slide large spoonfuls of egg mixture into hot sauce.

Bake in a 350 degree F oven until omelet-souffle is lightly browned on top, set around edge, and moist and slightly creamy in center (center will jiggle slightly when pan is gently shaen), 9 to 10 minutes for a 12-inch pan or oval pan, 13 to 15 minutes for a 10-inch pan. If you prefer a firmer texture, bake until center jiggles only slightly when pan is gently shaken, 3 to 5 minutes more.

As omelet-souffle bakes, beat whipping cream until stiff; fold into sour cream. Make the warm strawberries.

Serve omelet-souffle at once; spoon portions into bowls or plates, spooning down to pan bottom to ladle out some of the orange sauce with each portion. Serve with warm strawberries and the whipped cream-sour cream topping.

WARM STRAWBERRIES

2 tablespoons butter or margarine
2 tablespoons sugar
1/2 teaspoon grated orange peel
1/2 cup orange juice
3 cups sliced strawberries

In a 10- to 12-inch frying pan, melt butter over medium heat. Stir in sugar, orange peel, and orange juice. When bubbling, stir in strawberries and remove from heat.

VARIATION:

LEMON OMELET-SOUFFLE WITH WARM BLUEBERRIES
Follow recipe for orange omelet-souffle but substitute lemon peel for orange peel and lemon juice for orange juice. Increase sugar in the pan sauce to 1-2 cup.

Serve with warm blueberries (recipe follows) and whipped cream-sour cream topping.

WARM BLUEBERRIES

2 tablespoons butter or margarine
1/4 cup sugar
1/4 cup lemon juice
1/2 teaspoon grated lemon peel
3 cups fresh or frozen blueberries

In a 10- to 12-inch frying pan, melt butter over medium heat. Stir in sugar, lemon juice and lemon peel. When bubbly, stir in blueberries. Cook, shaking pan gently, just until berries are warm.

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FLUFFY PANCAKES
From: Kim,LA
Makes 4-5 servings

My brother gave me this recipe. I haven't tried them but he says they are really good.

2 cups flour
2 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 eggs
2 cups milk
5 tablespoons sour cream
4 tablespoons butter, melted

Mix dry ingredients in large bowl.

Combine eggs, milk and sour cream. Pour gradually into dry ingredients beating with a whisk to prevent lumping. Add butter and beat until smooth.

Cook on prepared griddle. One half cup batter makes a large pancake.

Leftover batter may be kept in refrigerator for a couple of days.

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BLUEBERRY SYRUP
Source: Cookbook USA CD

1/2 cup sugar
1 tbsp. cornstarch*
1/4 cup water
1/4 cup light corn syrup
2 tsp. lemon juice
2 cups blueberries

Combine sugar and cornstarch in 1 quart casserole. Add 1/4 cup water, corn syrup, and lemon juice. Stir in blueberries.

Microwave on full power 4 1/2 to 5 minutes or until thickened.

*For a thicker sauce, add additional teaspoon of cornstarch.

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ASPARAGUS EGGS BENEDICT
Source: Pillsbury
Makes 8 servings

"Fresh asparagus replaces traditional sauteed ham slices, and a flavorful lemon sauce substitutes for butter and egg-rich hollandaise in this lighter and healthier brunch main dish."

FOR THE SAUCE:
3/4 cup reduced-calorie mayonnaise or salad dressing
3/4 cup nonfat sour cream
2 teaspoons all natural butter-flavor granules
1/2 teaspoon grated lemon peel
Dash to 1/8 teaspoon ground red pepper (cayenne)
3 tablespoons skim milk
1 tablespoon lemon juice
1 1/2 teaspoons prepared mustard

FOR THE EGGS BENEDICT:
3/4 lb. fresh asparagus, halved
4 containers (8 oz. each) refrigerated or frozen fat-free egg product, thawed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 English muffins, split, lightly toasted
Paprika (optional, for garnish)

In small saucepan, combine all sauce ingredients; blend well. Heat over medium-low heat until hot; keep warm.

In large nonstick skillet, bring 1 cup water to a boil. Add asparagus; return to a boil. Reduce heat; cover and simmer 3 to 6 minutes or until tender. Remove asparagus from skillet; cover to keep warm.

Spray same skillet with nonstick cooking spray. Add egg product, salt and pepper; mix well. Cook, stirring frequently, over medium-high heat until set.

TO SERVE:
Place 2 English muffin halves on each of 8 individual plates. Top each serving with eggs, asparagus and 3 tablespoons sauce. If desired, sprinkle with paprika. Serve immediately.

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EGGS BAKED IN TOMATO SHELLS
Source: Deer Run Inn, St. Helena, California, 1st Traveler's Choice Internet Cookbook
Makes 2-4 servings

4 large firm tomatoes
1/2 tsp each salt and pepper
1/2 tsp dried basil
4 eggs
2 tsp grated Parmesan cheese
1 tsp chopped fresh parsley
4 tsp butter, melted

Cut tomatoes in half crosswise. Leaving a 1/2-inch shell (be careful not to cut through the bottom), scoop out the pulp from each tomato half. (Save pulp and juice for other uses.) Invert tomato shells on paper towels to drain.

Place tomato shells, hollow side up, in a greased 9x13-inch baking pan; sprinkle each with salt, pepper, and basil.

Carefully break an egg into each tomato shell. Sprinkle each egg with 1/2 teaspoon of the cheese and 1/4 teaspoon of the parsley, then drizzle 1 teaspoon butter over each.

Bake in a 350 degree F oven for 20 to 25 minutes or until eggs are set to your liking.

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CRUSTLESS BREAKFAST PIZZA
Adapted from source: Robbie Shelton
Makes 6 servings

1 lb pork sausage
1 cup frozen hash browns, thawed
2 red or green bell peppers, thinly sliced
2 to 3 Roma tomatoes, thinly sliced
1 cup shredded sharp cheddar cheese
5 large eggs
1/4 cup milk
1/8 tsp freshly ground black pepper
Italian herbs (to taste)*
Freshly grated Parmesan Cheese (to taste)
Tomato slices (for garnish)

Heat oven to 375 degrees F. Have ready a 10-inch pie plate.

Crumble sausage into a large skillet and cook over medium heat 5 to 7 minutes, Remove from skillet with a slotted spoon, pressing out excess fat. Spoon into pie plate. Top with hash browns, bell pepper and tomato slices and top with Cheddar.

In a medium-size bowl, beat together eggs, milk, black pepper and herbs. Pour over cheese. Sprinkle with Parmesan.

Bake 30 to 35 minutes, until slightly puffed and a knife inserted in center comes out clean.

Garnish with tomato slices and Parmesan.

TO MAKE AHEAD:
Bake, let cool completely, then wrap and refrigerate. To reheat, cover with foil and bake in a 350 degree F oven 20 to 30 minutes. Garnish as desired before serving.

*Instead of the Italian herbs...you can use a mixture of chervil, parsley and tarragon.

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PADRE'S PIE
Source: The Pantagraph, Bloomington, Illinois, November 25, 1987
From: SueA

2 (9-inch) pie crusts (unbakd)
4 eggs, divided use
1 (16 ounce) container cottage cheese
1 (15 ounce) container ricotta cheese
2 cups diced cooked ham
3/4 cup grated Parmesan cheese
1/4 cup Dijon Mustard
1 package (10 ounces each) frozen chopped spinach, thawed and well drained
1/4 cup chopped onion
1/4 teaspoon ground black pepper

Make pie crust however you prefer-from scratch, refrigerated premade or mix. Shape 2/3 of the pastry in large ball; shape remaining pastry into small ball, pinching off a small piece to use for decoration.

On lighty floured surface, roll larger ball into 15-inch circle. Fold circle into fourths and carefully lift into a 9-inch springform pan; unfold. With fingers, lightly press pastry into bottom and up side of pan; set aside.

Separate 1 egg; set egg white aside.

In large bowl, with electric mixer at mediuim speed, blend remaining eggs, egg yolk, cottage cheese, ricotta cheese, ham, Parmesan cheese, mustard, spinach, onion and pepper. Spoon mixture into prepared crust.

Roll small ball of pastry into 9-inch circle; place over filling, pressing lightly around edge to seal. Roll out remaining piece of dough; cut out 8 leaves and use to decorate pastry top. Slit top of pie to allow team to escape.

Beat reserved egg white lightly; brush over pastry top.

Bake at 375 degrees F for 1 hour. Set on rack to cool.

Refrigerate 4 hours or until cold. Cut into wedges to serve.

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CHILIES RELLENOS SOUFFLE
Source: Lawrence Journal-World, June 1, 1983
From: SueA, CA, 07-19-97
Makes 24 servings

1 (7 oz.) can whole green chilies
1 lb sharp cheddar cheese, grated
1/2 lb Monterey jack cheese, grated
4 eggs
1 (13 ounce) can evaporated milk
2 tablespoons flour
1/2 teaspoon salt
1 (8 oz.) can tomato sauce
1/2 envelope taco seasoning mix

Preheat oven to 350 degrees F. Butter a 13x9-inch baking dish.

Remove veins and seeds from chilies and chop.

Sprinkle cheeses in baking dish.

In medium bowl beat eggs, milk, flour, and salt until smooth; stir in chilies and pour over cheese.

Bake 25 minutes.

Combine tomato sauce and taco seasoning and pour over baked egg mixture.

Bake 5 more minutes. Let stand 15 minutes then cut into 2-inch squares.