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Hometown
Recipes
-Easter.
Brunch
fora Crowd
A steaming, savory break
fast casserole is a perfect dish to serve
for Easter brunch. This week, American
Profile presents two casseroles from our
readers to round out our offering of
breakfast casseroles in our cover story.
Ashley Murphy, of Hastings, Neb.,
sent in her recipe for Champagne
Brunch Casserole. "I make this for
weekends at the lake, holiday brunches
and for special treats at work. I keep the
recipe on my computer, as I am always
asked for a copy!” she says. If you prefer
to omit the champagne or wine, substi
tute sparkling white grape juice.
For a Southwestern flair, try Shirley
Wiebetg’s Huevos Rancheros Casse
role. Tve shared this recipe with rave
reviews at Sunday brunches, church
gatherings, Chnstmas morning family
brunches and family reunions. I serve
it with bacon or sausage and fruit,” the
Penn Valley, Calif, resident says.
As always, American Profile lodes for
ward to receiving your recipes and shar
ing diem with our readers. To submit
a recipe of your own, send it, along
with the story behind it, and a color
photograph of yourself, to: Hometown
Recipes, American Profile, 341 Cool
Springs Blvd., Suite 400, Franklin, TN
37067. Please note that recipes and
photos will not be returned.
SEARCH OUR RECIPE DATABASE!
Our online recipe database
has more than 500 Hometown
Recipes organized by category and
keyword. Visit AmericanProfile.com
and click on Recipes.
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RECIPE:
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> ' Ms
Ashley Murphy
Hastings, Neb.
■ . •.
RECIPE:
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Shirley Wieberg
Penn Valley, Calif.
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Champagne Brunch Casserole
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Huevos Rancheros Casserole
Champagne Brunch Casserole
6 tablespoons butter,
divided
4 green onions, chopped
I garlic clove, minced
I tablespoon
all-purpose flour
IZi cups reduced-sodium
chicken broth
V* cup Champagne or
white wine
'A teaspoon dry mustard
1. Melt 2 tablespoons butter in a medium skillet over medium heat.
Add green onions and garlic; cook I minute, stirring constantly. Add
flour, mix well. Stir in broth, champagne, mustard, nutmeg and black
pepper
2. Bring to a boil, reduce heat, and simmer until slightly thickened,
about 15 minutes, stirring frequently. Remove from heat and whisk in
sour cream.
3. Place eggs in a medium bowl. Add a small amount of the hot mixture
to eggs. Beat egg mixture into sauce; blend well.
4. Grease a 13-by-9-inch baking dish. Arrange bread cubes in bottom
of baking dish. Melt remaining butter and drizzle over bread cubes. Top
with cheese and ham. Pour egg mixture over top. Cover casserole with
plastic wrap and refrigerate overnight.
5. Preheat oven to 350 F. Uncover casserole and place on a foil-lined
baking sheet. Bake 55 minutes, or until a knife inserted in the center
comes out clean. Serves 12.
Nutrition facts per serving: 310 calories, I9g fat, 20g protein, I2g carbohydrates, Ig
fiber, 330 mg sodium.
Huevos Rancheros Casserole
Casserole:
2 cups shredded
Monterey Jack cheese
2 (4-ounce) cans
chopped green
chilies, undrained
1 cup shredded sharp
Cheddar cheese
12 eggs
2 cups light sour cream
1. Preheat oven to 325 F. Grease a 3-quart casserole dish or 13-by
-9-inch baking dish.
2. To prepare casserole, sprinkle Monterey Jack cheese in bottom
of baking dish. Spoon chilies over Monterey Jack cheese and top
with Cheddar cheese.
3. Combine eggs, sour cream, chili powder and salt in a large bowl;
whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50
minutes, or until a knife inserted in the center comes out clean.
4. To prepare sauce, heat salsa, tomato sauce and bouillon gran
ules over a medium-high burner. Serve with casserole. Serves 12.
Nutrition facts per serving: 260 calories, 17g fat, 17g protein, 8g carbohydrates,
Og fiber, 840 mg sodium.
% teaspoon ground
nutmeg
'A teaspoon black
pepper
Zi cup sour cream
10 eggs, beaten
5 cups cubed day-old
French bread
IV* cups shredded
Swiss cheese
12 ounces ham, cubed
Zi teaspoon chili
powder
I teaspoon salt
Sauce:
I cup salsa
I (8-ounce) can
tomato sauce
I teaspoon chicken
bouillon granules