Recipe: Brunch Menu # 1 for dear Elma!

Scrambled Egg Casserole

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tablespoons butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constantly.

Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saut ham and onions in 3 Tablespoon butter until onions are tender. Add eggs; cook and stir until they begin to set.

Add the mushrooms and cheese sauce; mix well. Pour in a 7 x 11 1/2 in. dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight.

Bake, uncovered, at 350 for 25-30 minutes or until top is golden brown. Sprinkle with onions if desired.

Yield: 6-8 servings
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Super Duper French Toast
(6 servings)

6 Eggs, slightly beaten
1/2 pt (1 cup) whipping cream
1 c Orange juice
1 to 1 1/2 ounces Orange Liqueur (optional or dash of vanilla)
1 Loaf French Bread
Butter, margarine or cooking oil
Powdered sugar

The night before, mix eggs, whipping cream and orange juice.

Then add liqueur to taste. Pour into large casserole or glass baking dish.
Remove ends from the bread and cut loaf into 12-15 slices, each about 3/4" thick.

Place slices in egg mixture and let stand for a few minutes to absorb some of the liquid; then turn so the other side of the bread can absorb some of the mixture.

Cover tightly with plastic wrap and refrigerate until you are ready to prepare the French Toast. Some cooks soak the bread in the egg mixture overnight, refrigerated so that it becomes almost custard like in texture.

Preheat heavy skillet or electric griddle to 325-350 degrees. Melt butter, margarine or place oil in skillet. Place four or five slices in to cook, but do not crowd.

Cook on one side until golden brown, turn and cook on the other side. Remove and keep warm while you cook remaining slices, adding more oil or butter as needed.

Place toast on serving plates and dust with powered sugar. Garnish with fresh fruit, if desired, and serve with honey, jam or syrup of your choice.

Serves 4-5.
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Mock Champagne Punch

3 qt. or 2 (46 oz.) cans unsweetened pineapple juice
juice of 8 lemons and 3 limes
2 c. sugar
4 qt. dry ginger ale
2 qt. sparkling soda
slices of fruit (to float in punch)

Pour ingredients over block of ice, stir and serve. Your guests will insist there is champagne in this punch! This amount will fill your punch bowl (depending on size) 2 or 3 times.

Note: Remember to increase the recipes for your number of guests (Ex. 10x5=50). I will provide more Menus when I feel better from my spine. Old age & too much activity.