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HOUSTON DAILY JOURNAL Bake up a breakfast casserole, omelet or quiche and feed a crowd By CHARLOTTE PERKINS Journal Lifestyle Editor If company is coming dur ing the holidays, you’ll want to plan ahead for a truly memorable breakfast or two, and what could be better than something from the oven that serves up break fast as one dish. If you’ve been cooking a while, you probably already have a recipe for strata and more than one for quiche, but if you want to try some thing new, here are some good ones that can be put together quickly and served hot from the oven. These are good brunch recipes, too. We’ll start with a one-dish French Toast and Sausage Breakfast takes about 20 minutes to put together and bakes for 30 minutes, start ing in a cold oven because it uses Rapidßise Yeast. It also uses just one dish from mix ing to serving, and will fill your home with the aroma of baking bread. French Toast and Sausage Bake Batter Mazola Pure Cooking Spray 1-1/2 cups all-purpose flour 2 envelopes Fleis chmann’s Rapidßise Yeast 2 tablespoons sugar 1/2 teaspoon salt 2/3 cup milk (very warm 120-130°F) 1 teaspoon pure vanilla extract 1/4 cup cold butter, cubed 1 egg Toppings 1/2 cup sugar 1 teaspoon ground cin namon 3 eggs 2 tablespoons milk 6 pre-cooked sausage patties 3/4 cup pancake syrup, divided Mix batter ingredients together in a pre-sprayed Bxß-inch baking dish. Combine sugar and cin namon in a small bowl. Beat together eggs and milk in a separate bowl. Top batter evenly with cinnamon sugar and sau sage patties. Pour egg mixture over top. Driz zle with 1/4 cup of syrup. Bake by placing in a cold oven; set temperature to 350°F. Bake for 30 min utes, or until done. Drizzle remaining 1/2 cup syrup over top and serve. Apple Puff Omelet This is a sweet omelet with an apple pie taste from US Apple.Org 2 large apples, peeled, cored and thinly sliced 1/4 cup sweet butter or margarine 1/4 cup brown sugar 1 tsp. ground cinna mon 4 large eggs 1/4 cup sugar 1/4 tsp. cream of tartar 1 Tbsp. confectioners’ sugar (optional) 1 Meat + 2 Vegetables + Bread + Tea EVENINGS - Thur&Fri spm-Bpm V y j] | |] [ «H|n i k BHK HOURS: Mon - Fri 11am - 2pm Thurs & Fri Nights spm - Bpm >fr • % % ' • . . * lir ' V*- I”' 11 "" l I 11 f I "~i * / Vo / US Apple.com A puffy sweet apple omelet makes a great breakfast and has an apple pie taste. Preheat oven to 450 degrees. Heat butter or mar garine in a medium-size skil let and saute the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to saute apples for about 10 minutes, until they car amelize. The mixture will be thick and syrupy. Spoon mixture into an BXB-inch baking dish and keep hot in the oven. Separate eggs. Whisk yolks and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners’ sugar. Serve immediately. Ham and Hash Brown Casserole Served as a side dish with scrambled eggs and bacon, this is quick and easy for a company breakfast. If you add diced ham, it’s even bet ter. The recipe is modified from one that originated at the Primrose House Guest Cottage in Dayton, Virginia. 32 oz. frozen hash browns 2 cups diced ham 1 cup sour cream 1 cup shredded cheese 1 can cream of chicken or celery soup Roast Beef Dinner $7.50 Qtljimnj, 626 Courtney Hodges Blvd. ♦ Perry, GA 478-988-2643 1/2 cup melted butter 1/4 tsp pepper 1/2 tsp salt 1/4 cup chop onion Thaw potatoes, mix all ingredients and pour over potatoes. Cover with foil. Bake 350 degrees 45 to 60 minutes. Sunday Breakfast Casserole This dish, from Pillsbury, has an egg, bacon and cheese topping for easy to use cres cent rolls. 8 oz. Pillsbury crescent rolls 6-7 slices of thick ly sliced swiss cheese (enough to cover crust) 4 eggs 3/4 cup milk 2 tablespoon dried onion or minced fresh onion 6 slices bacon, fried and crumbled salt and pepper parsley for garnish Separate and press cres cent dough into a lightly greased 13” x 9” pan. Press into bottom and 1” up each side of pan. Place cheese slices over the dough. In a bowl, combine the eggs, milk salt and pepper. Pour over cheese slices. Sprinkle with bacon. Cover loosely with foil and bake at 350 degrees for 1 hour. Ham and Cheese Quiche Quiche is always a treat. Here’s one that involves beating the egg whites into CALL US FOR YOUR CATERING NEEDS P Home W Cooked Meals J FOOD a meringue for a lighter tex ture. 3 eggs separated 1 cup chopped ham 1 cup grated Monterey cheese 4 oz. cream cheese Prepared pie crust Beat egg whites. Mix together cream cheese and egg yokes. Add ham, cheese cheese. Fold in egg whites pour into pie crust. Bake at 350 degrees for 35 min. nVe Make Your Holiday Cooking EasyD L COUNTRY ’ "BOY'S COOKIN* T Whole Smoked Ham & Turkey t T Call for Prices. 478-627-2737 Order for Holidays by Dec. 16 lh , ► • Brunswick Stew -* . • Cole Slaw jo<A' • Pasta Salad • Potato Salad frf "'- •) • Stuffing \ Gravy -J vl fcpn.. I a J J* Exil 121,1-75 • Unadilla, GA h Rubos Plaza Judy’s Saßdwtcb Shoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon, Tue, Thurs, Fri. 11am-7pm • Wed 11am-2:3opn^^^ Judy’s Choice This Week: Deluxe Grilled Chicken w/Lettuce, Tomato & Bacon on ) an Onion Roll, w/pickles & chips -$5.25 »Hot Soups (Made Fresh Daily) Cup-$2.50 • w/meal-$1.50 i!lsSgl#»Kids Menu Available plus Salads • Desserts • Drinks Biscuit Topped Breakfast Casserole From Stouffers, this one uses prepared potatoes and canned biscuits, along with sausage and cheddar cheese. 1 package Stouffers Family Style Favorites Scalloped Potatoes, thawed 1 pound hulk breakfast sausage, fully cooked, drained and crumbled 5 large eggs, slightly beaten 2 cups (8-ounces) shred ded cheddar cheese 3/4 teaspoon onion powder 1/8 teaspoon ground black pepper 1 (12-ounce) pack age refrigerated biscuit dough Combine potatoes, fully cooked sausage, eggs, 1 1/4 cups Cheddar cheese, onion powder and black pepper in 9 x 13-inch baking pan. Bake in preheated 400 degree oven for 25 min utes. While potato mixture is baking, slice each round of biscuit dough in half to make half moons. Carefully Remove potato mixture from oven; top with biscuit dough and sprinkle with remaining cheese. Bake an additional 15 to 17 minutes or until biscuits are fully cooked and knife inserted in potato mixture comes out clean. Dutch Babies with Quick Blackberry Syrup Dutch Babies are baked pancakes that rise like pop overs, and are really a treat. This recipe from the Oregon Blackberry and Raspberry Commission pairs them with a homemade blackberry syrup. Dutch Babies are also good with strawberries and whipped cream, or served simply with fresh lemon juice and a dusting of con fectioners sugar. For syrup: 1-2 cups blackberries RIBS • PULLED PORK , BEEF BRISKET * Catering Available 478-987-2428 Remember For Your Convenience ' WE’RE OPEN EVENINGS! Hot & Cold Sandwiches 1 (Many to Choose) WEDNESDAY, DECEMBER 6, 2006 ♦ (fresh or frozen) 1 1/2 cups sugar 1 tablespoons, lemon juice 1/2 cup light corn syrup For Dutch Babies: 3 tablespoons butte 4 eggs 1 cup low-fat milk 1 cup flour 2 tablespoons sugar 1 teaspoon sugar For syrup: Puree blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice Strain.) Measure and add enough water to equal 1 cup. Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (Yield: approx. 1 pint). For Dutch Babies: Melt butter in a 10.5” skil let in pre-heated 425 degree oven. While butter is melt ing, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and pro cess 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup. Jimmy Dean Breakfast Casserole You can’t miss with this one, which is a make-ahead strata-type dish. Note that mushrooms, tomato and green onions are options that would add some color and flavor, but a dish of cold salsa would go well with this, too. 1 pkg. Regular Flavor Jimmy Dean Pork See BAKE, PAGE 6C 5C 41669 f P*P/CK UP DINNER on the way f HO MB 0 mu mu ® • -w 00041424