24 | breakfast & brunch
FETA BREAKFAST BAKE
1 In a large skillet, saute onion in but- 4 cups seasoned salad croutons 1 In a large bowl, combine croutons
ter until tender. Add the potatoes; 1-1/2 cups ( 6 ounces) crumbled feta and feta cheese; transfer to a
cover and cook for 15-20 minutes or cheese greased 13-in. x 9-in. x 2-in. baking
until tender. In a large bowl, com- bine the eggs, garlic salt, salt and 8 eggs dish. In a large bowl, whisk the ggs, milk, basil, oregano and pep-
pepper; pour over potatoes. Cook 4 cups milk per. Slowly pour over crouton mix-
and stir over medium heat until 1 tablespoon minced fresh basil ture. Sprinkle with ham.
the eggs are completely set. Stir in or 1 teaspoon dried basil 2 Bake, uncovered, at 325° for 60-65
chilies. 2 Fill each tortilla with about 3/4 cup 1 minutes or until a knife inserted of the egg mixture and 2 heaping ta- o tarbelgeasnpoooonr 1mtienacsepdofornesdhried near the center comes out clean. blespoons of the cheese; roll up oregano Let stand for 10 minutes before tightly. Serve immediately. 1/4 teaspoon pepper cutting. Yield: 12-14 servings.
Yield: 12 burritos. 1-1/2 cups cubed fully cooked ham
1/4 cup chopped onion
1/2 cup butter
2 pounds red potatoes, cut into
1/2 inch cubes
12 eggs, lightly beaten
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
2 to 3 cans ( 4 ounces each)
chopped green chilies,
drained
12 flour tortillas ( 8 inches),
warmed
2 cups ( 8 ounces) shredded
cheddar cheese
HOLIDAY BURRITOS
1 In a large skillet, cook sausage and 1 package (1/4 ounce) active (do not knead). Cover and refriger-
onion over medium heat for 4-5 dry yeast ate for at least 8 hours.
minutes or until meat is no longer 1 cup warm milk ( 110° to 115°) 2 Turn dough onto a lightly floured
pink; drain. Arrange pear slices in crust; top with sausage. Sprinkle 4 cups bread flour surface; divide into fourths. Roll with pecans. In a large bowl, whisk 2 tablespoons sugar each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling
the eggs, cream, salt, thyme and 1 teaspoon salt down the center third of each rec-
nutmeg. Stir in cheese. Pour over sausage. 1/2 cup cold butter tangle. Starting at a long side, fold 2 Bake at 350° for 35-40 minutes or 1/2 cup shortening a third of the dough over filling; fold other third over top; pinch to seal.
until a knife inserted near the cen- 2 eggs, lightly beaten Pinch ends and tuck under. Place 2
ter comes out clean and crust is golden brown. Garnish with pecan 4 cups cherry pie filling in. apart on greased baking sheets. halves. Let stand for 5 minutes be- ICING: 3 Bake at 350° for 25 minutes or un- fore slicing. 2 cups confectioners’ sugar til golden brown. Remove from pans to wire racks to cool completely.
Yield: 8 servings. 2 to 3 tablespoons milk Combine icing ingredients; drizzle
1 In a large mixing bo wl, dissolve over kringles. yeast in warm milk. In another bowl, Yield: 4 loaves.
combine the flour, sugar and salt;
cut in butter and shortening until
crumbly. Add to yeast mixture. Add
eggs; beat to form a very soft dough
1 medium pear, sliced
1 pastry shell ( 9 inches), baked
1/3 cup chopped pecans
4 eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1 cup ( 4 ounces) shredded
cheddar cheese
8 pecan halves
PEAR-PECAN SAUSAGE QUICHE
1/2 pound bulk hot Italian
sausage
