Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Brunch Munchies




Source of Recipe


Judy Walker
Try these easy brunch favorites:

French toast with an orange sauce, or stuffed French toast (sandwich two slices of bread together with cream cheese and preserves). At the very least, add a teaspoon of vanilla and some cinnamon and/or nutmeg to the egg and milk when you make your usual French toast. Which, by the way, is the absolute best use of stale French bread.

Lots of citrus in the back yard? Three oranges will yield about 8 ounces, or 1 cup of juice. To make 12 cups of juice, use 36 oranges. Or serve a half-and-half mixture of tea and lemonade or orange juice over ice.

Hash: A sacred word. Really good hash made in a heavy skillet from cold roast and cooked potatoes is food worthy of the gods. Work on it. The secrets are in the skillet, preferably cast iron, and your patience to let the food brown in the skillet.

Omelets are also easier with the right pan. Omelets are good for exhibitionist tendencies, because the cook is on display while standing there making the omelets.

For a brunch, make larger ones in a big non-stick pan, and divide them onto hot plates to serve. Or get two small skillets going and make them to order. The host who wants to relax should plan something else, obviously.

Fill omelets with any mixture that sizzles your gizzard: mushrooms and roasted chile strips; shrimp, onion and fresh basil. If you have an herb garden, do the French thing and gather the tips of several kinds; chop and sprinkle over the omelet interior just before you fold it.

Toast a few slivered almonds or other nuts until fragrant to sprinkle over fruit salad or ambrosia, into green salads or to garnish a curl of whipped cream atop a dessert.

To serve a large group, have sliced bagels and coffee ready for guests when they arrive, at a station away from the table where you'll be serving.

Buy a couple of different kinds of non-dairy-flavored creamers for the coffee-loving crowd. They'll feel pampered.

Buttermilk biscuits, scones, muffins, English muffins, raisin-bread toast spread with sour cream . . . the list of quick breads suitable for brunch is endless. You can buy them or bake your favorite.

Stir chopped fresh herbs into softened cream cheese for spreading, but don't confine yourself to bagels. Stuff the fragrant mixture into sugar snap peas that have been blanched for one minute in boiling water, celery sticks, or even onto fingers of red bell pepper.