Re: Breakfast casseroles for Easter brunch?

"Kajikit" wrote

We're having a brunch at church after our Easter service. A couple of
ladies are making biscuits and gravy, someone's bringing fancy bagels
and we're having scrambled eggs and fresh fruit. I volunteered to make
a couple of breakfast casseroles to round the meal out (it's a small
church so there'll probably be about 50 people for Easter)... and now
I need some really nice easy yummy recipes that I can make on Saturday
and just heat up on Sunday morning. I think one sweet and one savoury
would probably work out best. Anyone got a good recipe for me?

Here are a few that are easy and rewarm well or serve cold for some of them.
Some can be done in a crockpot. Most of course, need you to double the
recipe or more since you want 50 servings ;-)



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Oatmeal
Categories: Diabetic, Breakfast, Vegetarian
Yield: 2 Nice folks

MMMMM----------------PREHEAT OVER TO 350 DEGREES---------------------

MMMMM-----------------IN A SMALL CASSEROLE DISH----------------------

MMMMM----------------------IN ORDER LISTED---------------------------
1 1/2 c Oatmeal;
1/4 c Milk powder;
1 Banana; mashed
1 1/2 c Hot water;
-bake 20 minutes

MMMMM-------------------------VARIATION------------------------------

MMMMM--------------------REPLACE BANANA WITH-------------------------
2 tb Raisins;
1/4 c Coconut;
Sprinkle with cinnamon
-bake 20 minutes

Food Exchange per serving: (Baked Oatmeal) 2 STARCH/BREAD EXCHANGES +
1 MILK EXCHANGES + 1 FAT EXCHANGES + 1 FRUIT EXCHANGES; CAL: 418;
PRO: 14gm; FAT: 16gm,; CAR: 61gm;

Food Exchanges per serving: (Variation) 2 STRACH/BREADS EXCHANGES + 1
MILK EXCHANGE + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE.

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought
to you and yours via Nancy O'Brion and her Meal-Master

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Almond Apricot Coffee Cake
Categories: Breakfast, Zzz
Yield: 12 Servings

1 c Butter; softened
2 c Sugar
3 Eggs
1 c Sour cream
1 ts Almond extract
2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3/4 c Slivered almonds
1 Jar apricot preserves

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and
extract; mix well. Combine flour, baking powder, and salt. Add to
creamed mixture and mix well. Spread half of the batter in a greased
and floured 12-cup fluted tube pan. Sprinkle with half of the
almonds. Spread half of the preserves to within 1/2 inch of the
edges. Cover with remaining batter. Spoon remaining preserves over
batter to within 1/2 inch of egdes. Sprinkle with remaining almonds.
Bake at 350 for 55-60 minutes. Cool in pan for 15 minutes.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #854 by John Setzler <jms@xxxxxxxxx> on
Oct 20, 1997

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Apple Puffs
Categories: Breakfast
Yield: 4 Servings

3/4 c Aunt Jemima (Orig) pancake m
3/4 c Skim milk
2 tb Vegetable oil*
1 Jar chunky apple sauce
1 Large egg
8 Large ripe strawberries
Powdered sugar
Cinnamon

Mix the pancake mix, milk, egg and oil in a 2 cup measure. OK to
have a little rough mixture. Make the mixture a little thinner than
regular batter but thicker than for a crepe.
Heat an 8" shallow Teflon (sloped sided) pan with a drop of oil on
medium heat. Pour in 1/4 of the batter (enough to make a thin
pancake. Allow the dough to cook until the bubbles form on top but
the pk is not cooked all the way through. The bottom should be a
light golden brown. Scoop 3 Tbs of apple sauce on one half of the
pancake. Quickly fold the other half over so it puffs up. Cook for
about a minute or so (being careful not to burn). Turn over briefly
to cook other side and warm the apples.
Serve each on a large platter and top with cinnamon and sliced
strawberries Finish with a little powdered sugar.
I think what happened was that the applesauce mixed with the still
uncooked pancake top and was cooked (combined) to make an unusual
fluffy inside. * Use one Tb of oil to cut fat. ...George

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baba Gannouj
Categories: Side dish, Snacks, Breakfast
Yield: 12 Servings

2 md Eggplants
Juice of 1 1/2 lemons
1/4 c Virgin olive oil
1/2 ts Allspice
1/2 ts Cinnamon
1/2 ts Black pepper
Salt to taste
Finely chopped parsley,
-- green peppers & green
-- onions
Pita bread

Wash eggplant & pierce at intervals with a fork. Set on a baking
dish & broil close to heat for 20 minutes. Peel & sprinkle quickly
with half the lemon juice. Cool & chop finely. Using a small bowl,
combine the remaining ingredients. Stir into eggplant & refrigerate.
Can be frozen at this point. Serve trimmed with parsley, green
peppers & green onion with pita.

"The Hamilton Spectator", July 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bisquick's Richer Coffee Cake
Categories: Breads, Breakfast
Yield: 6 Servings

2 c Bisquick® baking mix
4 tb Sugar
3/4 c Milk
1 Egg
2 tb Shortening; melted

MMMMM----------------------STREUSEL TOPPING---------------------------
1/3 c Brown sugar; packed
1/3 c Bisquick® baking mix
1/4 Cold butter or margarine
1/2 ts Cinnamon

CAKE: Heat oven to 400. Mix ingredients. Beat vigorously with spoon
1/2 minute. Spread in greased 9x1-1/2 inch round layer pan. Sprinkle
with steusel topping. Bake 20 -25 minutes. Serve warm with butter.
TOPPING: Blend all ingredients with fork or pastry blender until
crumbly.

Recipe by: The Bisquick Cookbook

Posted to TNT Recipes Digest by Catherine
<cathrine@xxxxxxxxxxxxxxxxx> on Mar 5, 1998

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Rice
Categories: Breakfast, Low-fat, Rice, Mcdougall
Yield: 6 Servings

1 c Long-grain brown rice
1 c Unsweetened apple juice
1 c Water
1/2 c Raisins
1/2 ts Ground cinnamon

Recipe by: The New McDougall Cookbook Preparation Time: 0:05
Combine all fo the ingredients in a sacuepan. Bring to a boil,
cover, reduce the heat, and cook for 40 mintues. Let rest for 10
minutes before serving.
This may also be made in a slow cooker overnight. Combine all of
the ingredients and cook on low for 8 to 10 hours.
170 calories, 1.0 grams fat per serving. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crockpot Porridge
Categories: Breakfast, Crockpot
Yield: 4 Servings

1/4 c Cracked wheat
3/4 c Rolled oats; not instant
-or quick
3 c Water
1/2 c Raisins
1/4 c Wheat germ
1/2 c Apple; grated
1/4 ts Cinnamon
Milk
Honey

Recipe by: PARENTING Magazine - 11/95 In a slow-cooker, combine the
cracked wheat, oats, water, raisins, wheat germ, apple and cinnamon.

Turn to the lowest setting and cook the porridge overnight.

Spoon into serving bowls, and serve with milk and honey.

Posted to Master Cook Recipes List, Digest #110

Date: Thu, 6 Jun 1996 01:03:18 -0400

From: Lestat6663@xxxxxxx

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hash Brown Potato Casserole
Categories: Breakfast, Casserole, Potatoes, Side dishes
Yield: 8 Servings

32 oz Frozen hash browns
1/2 c Margarine, melted
1 pt Sour cream
1 cn Cream of chicken soup
2 c Cheese (American or
-cheddar), grated
1 ts Salt
1/4 ts Pepper

MMMMM--------------------------TOPPING-------------------------------
2 c Corn flake crumbs
1/2 Stick margarine, melted

Thaw potatoes. Mix with other ingredients. blend well. Pour into 9 x
13 baking dish. Spread with topping. Bake 45 minutes at 350F. Posted
to FOODWINE Digest 20 Dec 96

Recipe by: Zelda Barnette

From: Randell & Sherry Blair <Blair@xxxxxxxx>

Date: Sat, 21 Dec 1996 17:33:36 -0500

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Teochew Porridge
Categories: Chinese, Rice, Breakfast
Yield: 4 servings

1 Part Thai jasmine rice
9 Parts water

I normally use about 70 grams (2.5 oz) of rice for each person.

Measure out the water and place in a pot. Use a taller pot. Ideally,
the water level should hover around half the height of the pot.

Start to boil the water at Medium heat. Wash and drain the rice.
Repeat. Just before the water starts to boil, add the washed rice to
the pot. This step is vital to ensure the "Q-ness"of the grains.

Cover the pot partially with the lid. This is to allow air
circulation so that the porridge, when it starts to boil, will not
suddenly "erupt" like an angry volcano with white froth. That said,
you should still keep an eye on the pot.

When the porridge boils, give it a stir, turn down the heat to
moderately low and let it bubble gently. Remember to cover the pot
only partially!

Check the porridge from time to time. If it looks like it is drying
out, add HOT water and stir. After 25 minutes, do a taste test. If
you like the grains softer, simmer for another 5 minutes.

Disclaimer: I've tried to provide as many details here as I could, but
results will still vary, depending on the type of pot (steel, claypot,
CorningWare, etc.) you use, the age of the grains, the actual
temperature of the fire, your mood, etc.

Another tip: If you prefer the rice water to be more gluey, use new
crop rice, or substitute half of the Thai rice with Japanese
short-grain rice. Porridge actually has very humble roots. Long ago
in China, peasants often could not afford big amounts of rice to feed
their large and hungry families. So, to stretch the grains, they
would cook porridge and fill up their tummies with rice water.
Salted, pickled vegetables were the perfect accompaniment to the
plain, tasteless porridge. Of course, people nowadays can afford
richer side dishes, but preserved vegetables are still very
convenient as they keep well and require no cooking.

Pickled lettuce.

One of my favorites are these crunchy, salted, slightly sweetish
pickled lettuce from Taiwan.

Hard-boiled, salted duck eggs.

Salted duck eggs are also a classic favorite with porridge. I simply
love the creamy yolks. It's best not to keep them for too long,
otherwise they'll get more and more salty. They come individually
covered in a black, clay-like paste. Don't be put off by its
appearance. Just remove the paste, wash the eggs, and hard-boil the
salted eggs. Please don't ever attempt to use salted eggs like normal
eggs. You'll get a nasty shock if you try to scramble them, or use
them to make pancakes! I hope you enjoy your Teochew muay

Julia

Posted by Aggie: Julia, I like plain jook too wid plain condiments
like those 2 plus a can of fried dace wid black beans

Posted by babe_kl: as well as steamed pomfret

Posted by Min: At Grandma's we had peanuts added to them too (the soft
ones).

Posted by ST: Speaking of grandmas, mine used to add orange sweet
potato chunks to be cooked together with the porridge. Sweet and
soft, they were delicious too.

Or with fried onions with egg, and a packet of roasted nuts.

From: Www.Aromacookery.Com

MMMMM



.

Loading