16 | breakfast & brunch
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 In a large skillet, cook sausage over medium
heat until no longer pink; drain and set
sausage aside. In the same skillet, stir
in the jelly, soy sauce and mustard.
2 Simmer, uncovered, for 5 minutes, stirring
occasionally. Return sausage to the pan
and heat through. Refrigerate any leftovers.
Yield: 18-22 servings.
HOT FRUIT SALAD
(PICTURED ABOVE)
mrs. debbie kimbrough
lexington, mississippi
This warm spiced fruit is a wonderfully soothing
winter side dish. It’s a real treat.
3/4 cup sugar
1/2 cup butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 cans (15-1/4 ounces each) sliced
peaches, drained
2 cans (15-1/4 ounces each) sliced pears,
undrained
1 jar ( 23 ounces) chunky applesauce
1/2 cup dried apricots, chopped
1/4 cup dried cranberries
1 In a 3-qt. slow cooker, combine the sugar,
butter, cinnamon, nutmeg and salt. Stir in
the remaining ingredients. Cover and cook
on high for 2 hours or until heated through.
Yield: 10 servings.
EGG BRUNCH BAKE
(PICTURED BELOW)
iva combs, medford, oregon
Just a few ingredients make this an impressive
and satisfying egg dish. It’s always a hit.
2 tablespoons butter, melted
2 cups ( 8 ounces) shredded cheddar
cheese
2 cups cubed fully cooked ham
12 eggs
1 can ( 5 ounces) evaporated milk
2 teaspoons prepared mustard
Salt and pepper to taste
1 Drizzle butter into a greased shallow 3-qt.
baking dish. Sprinkle with cheese and ham.
In a mixing bowl, beat the eggs, milk,
mustard, salt and pepper. Pour over ham
and cheese.
2 Bake, uncovered, at 350° for 40-45 minutes
or until a knife inserted near the center
comes out clean. Let stand for 5-10 minutes
before serving.
Yield: 6-8 servings.
PLUM SAUSAGE BITES
heidi fisher, victoria, british columbia
Packed with perky flavor and a thick sauce that
clings to sliced sausages, these links are a must
at brunches and potlucks.
2 to 2-1/2 pounds uncooked pork sausage
links, cut into 1-inch pieces
1 cup plum, apple or grape jelly
