Recipe(tried): Brunch Recipes

Here are some of our favorites...

BRUNCH CASSEROLE (serves 5-6)
We love serving brunch at parties in our home,
and this is a favorite recipe.

1/2 pkg (large) frozen hash brown potatoes
9 eggs
1/2 cup cream
4 T butter
1 can cream of mushroom soup
1/2 lb shredded cheddar cheese
1/2 large onion, chopped
1/4 lb mushrooms, sliced
1/2 green pepper, seeded and chopped
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1/2 T dry hot mustard
1/2 lb bacon, sliced into 1" pieces and fried
crisp

Brown hashbrowns in 2 T butter. Put in 1/2 of
the onion in the last few minutes of cooking.
Put browned potatoes and onions in an 8-9"
square (or round) pan.
Beat together eggs, cream, herbs, salt and
mustard. Melt remaining 2 T butter in a large
pan and saute the onion, green pepper and
mushrooms until half cooked. Add egg mixture
and scramble. Put on top of potatoes. Spread
mushroom soup over this. Add cheddar cheese
next, then bacon over the very top. (This can
all be made the day before, up to this point.)
Bake at 325 for 45 minutes. If refrigerated,
add another 20 minutes.

Scrambled Egg Casserole-you can make it the night before.

SCRAMBLE EGG CASSEROLE

1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beated
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 bubbley, stirring
constantly. Remove from the heat. Add cheese;
mix well and set aside. In a large skillet,
saute 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 7x11 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.

STRAWBERRY-GLAZED FRUIT SALAD

1 quart fresh strawberries, halved
1 can (20 ounces) pineapple chunks, drained
4 firm bananas, sliced
1 jar or pouch (16 ounces) strawberry glaze

In a large bowl, gently toss strawberries, pineapple and bananas; fold in the glaze. Chill for 1 hour. Yield: 6-8 servings

BANANA BRUNCH PUNCH

6 medium ripe bananas
1 can(12 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
1 can (46 ounces) pineapple juice
2 bottles (64 oz.) lemon-lime soda
Orange slices, optional

In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cups sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. cover and freeze until solid. Two hours before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple and soda; stir until well blended. Garnish with orange slices if desired. Yield: 16-20 servings.

CREAM CHEESE COFFEE CAKES

1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110-115 degrees)
2 eggs beaten
4 cups all-purpose flour

FILLING:

2 packages (8 ounces each) cream cheese, softened
3/4 cups sugar
1 egg, beaten
2 teaspoons vanilla extract
1/8 teaspoon salt

GLAZE:

2 1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature, In a mixing bowl, dissolve yeast in water add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12 in. x 8-in. rectangle. Spread 1/4 of the filling on each to within 1 in. of edges, roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 350-375 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.