Colorful Brunch Frittata

After attending the New Year’s Eve festivities at A.T. Walley’s, Emily and Michael slept in the guest room. New Year’s Day they joined Joan and I at breakfast. Joan made this frittata. She served it with a fresh fruit salad and pumpkin spiced muffins.

Prep: 15 min.    Bake: 55 min. + standing    Makes: 12-15 servings   

Ingredients:

1    pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2    pound sliced fresh mushrooms
1    medium sweet red pepper, diced
1    medium sweet yellow pepper, diced
1    small onion, chopped
3    green onions, chopped
3    tablespoons olive oil
2    garlic cloves, minced
3    plum tomatoes, seeded and chopped
14    eggs, lightly beaten
2    cups of half-and-half cream
2    cups (8-ounces) shredded Colby-Monterey Jack cheese
3    tablespoons minced fresh parsley
3    tablespoons minced fresh basil
1/2     teaspoon salt
1/4    teaspoon pepper
1/2    cup shredded Parmesan cheese

Directions:

1. In a large skillet, sauté the asparagus, mushrooms, peppers, and onions in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
In a large bowl, whisk the eggs, cream, Colby-Monterey Jack cheese, parsley, basil, salt and pepper; stir in vegetable mixture.
Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered at 350˚ for 45 minutes.
Sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Bay Scallop Chowder

According to some historians the word "chowder" was created long before the Pilgrims sighted Cape Cod. Fishermen working the fertile waters of Newfoundland since 1497 corrupted the French word for pot, chaudiere, into the word "chowder."

For our New Year's Eve dinner Joan made this classic chowder. Joan served it with a fresh garden salad.

2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles of clam juice
1 pound scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
2. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Serves 4

Farmers' Breakfast Casserole

Breakfast for dinner. Not an unusual occurrence at 88. But always a surprise. This evening Joan decided to use up the leftovers from our ham dinner to create this extra-hearty dish. A fresh garden salad filled out the menu.

3 c. frozen shredded hashbrowns
1 c. shredded Cheddar or Monterey Jack cheese
1 c. cooked ham or bacon, diced1/4 c. green onion, chopped
4 eggs, beaten12-oz. can evaporated milk
1/4 t. pepper
1/8 t. salt

Arrange hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Sprinkle with cheese, ham or bacon and onion; set aside. Combine eggs, milk, pepper and salt in a medium bowl; blend well. Pour egg mixture over hashbrown mixture; cover and refrigerate for several hours to overnight. Bake, uncovered, at 350 degrees until center is set, 40 to45 minutes. If chilled overnight, bake for 55 to 60 minutes.

Makes 6 to 8 servings.
 

Recipe can be found on page 25 of
101 Christmas Recipes Gooseberry Patch Cookbook.

Winter Fruit

Winter Fruit

 Joan usually serves this at Christmas Day Brunch.

 Ingredients:

1     16 oz. pineapple chunks, drained (save juice)
1     16 oz. can peach slices, drained
1     16 oz. can pear slices,drained
2    lg. red Delicious apples (or your favorite kind)
1    pkg. instant vanilla pudding

Directions:

Drain all the canned fruit, saving the pineapple juice and adding peach juice to make 1 cup of liquid. Place fruit, along with apples that have been cored and diced (leave the peel on for the nice red color), in a large bowl. Mix the dry pudding mix and the reserved juice into the fruit. Refrigerate overnight.

Makes 6 to 8 servings.

Hint: you can use lite fruit and sugar free pudding.

Hash Brown Casserole

Hash Brown Casserole
Also, known as, Michael’s potatoes.

Ingredients:

2-10 3/4 oz.   cans condensed cream of potato soup, undiluted
1 C. (8 oz.)     sour cream
1/2 tsp.          reg. salt or garlic slat
1 pkg. (2 lbs.) frozen hash brown potatoes
2 C. (8 oz.)     Cheddar cheese, shredded
1/2 C.            Parmesan cheese (opt.)

Directions:

Mix all together.Pour into a greased 13x9” baking dish. Top with Parmesan cheese. Bake uncovered at 360˚ for 55 to 60 minutes or until tender.

Makes 12 to 16 servings.

Hint: Can be made ahead and just reheat.

Festive Enchiladas

Festive Enchiladas Zesty enchiladas filled with seasonal flavors

Joan selected this brunch dish to share

with the Recipe Swap in the Syracuse Post-Standard.

Ingredients:

2 to 2-1/2 c. cooked turkey, shredded
15-oz. can black beans, drained and rinsed
16-oz. whole berry cranberry sauce , divided
1-1/2 c. salsa, divided
1 c. shredded Colby-Jack cheese, divided
1/2 c. sour cram
3 green onions, sliced
1/4 c. fresh cilantro, snipped
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
8 8-inch flour tortillas
1 t. hot pepper sauce
Optional: green onions, sliced

Directions:

In a large bowl, stir together turkey, beans, one cup cranberry sauce, 1/2 cup salsa, 3/4 cheese, sour cream, green onions and seasonings. Spoon 2/3 cup filling onto each tortilla; roll up tortillas. Place seam-side down in a lightly greased 3-quart casserole dish; set aside. Stir together remaining cranberry sauce and salsa; add hot sauce and spoon over tortillas. Cover with aluminum foil; bake at 350 dregrees for 45 minutes. Uncover; top with remaining cheese and bake an additional 5 to 10 minutes, until heated through and cheese is melted. Garnish with additional green onions, if desired.

Makes 8 servings.

Note: Can substitute leftover chicken for turkey.

Stuffed French Toast

Stuffed French Toast

This dish creates a delicious breakfast for that relaxed, day-off feeling.

Ingredients:

1 (1-pound) loaf unsliced French bread
1 (8-ounce) package cream cheese, cubed
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 tablespoons butter or margarine, melted 
1/4 cup maple syrup

Directions:

Cut French bread loaf into cubes. (You should have about 12 cups bread cubes.) Grease a 13x9x2-inch baking dish. To assemble, in the prepared baking dish place half of the bread cubes. Top with cream cheese cubes, and then with the remaining bread cubes. In a blender container or a mixing bowl with a rotary beater, mix togerher egs, milk, melted butter or margarine, and maple syrup till well combined. Pour egg mixture evenly over bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plactic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake in a 350o oven for 35 to 40 minuttes or till the center appears set and the edges are lightly golden. Let stand about 10 minutes before serving.

This recipe is from Country Accents January/February 1993.