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-FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY *, IMS
A breakfast break that’s refreshing
By Judy Letsinger
Special to the News
Brunch is a combination of break
fast and lunch, but by any definition,
it can be a high point of the week.
Whether an intimate occasion for
two, a leisurely family get-together,
or a party with friends, it’s special
because it’s unhurried.
Due to today’s busy lifestyles, most
weekday mornings there’s no
time for a quick breakfast, let alone a
leisurely meal. Weekend brunches
are a refreshing change of pace.
A casual meal served with paper
plates and napkins may be in order
for on-the-move families, or you may
prefer to bring out your best china
and crystal for an intimate occasion
for two.
For entertaining a group, buffet
style is the most convenient. You may
set the whole meal up on a sideboard
and keep it warm in a chafing dish or
on a warming tray.
Assorted juices are a snappy way to
start the meal, followed by grape
fruit, melon, berries or sliced
peaches or pears as a first course.
The main course may include egg
dishes, and if the cook wants to enjoy
her family or guests, this is not the
time to serve food that must be
cooked to order. Preparing items
such as scrambled eggs and meats
which may be prepared ahead and
heated at the last minute will make
the meal less hassle for the chef.
Waffles are a happy choice because
they also can be made ahead and
crisped in the oven just before serv
ing. Coffeecakes too are a favorite to
be heated the last minute.
For color and zest, tomatoes are a
natural with egg dishes. They can be
served fresh sliced or you may want
to brush the slices with butter and
sprinkle with any salad herb and a
dash of nutmeg and then broil briefly.
Mushrooms also make an appetizing
companion for egg dishes, brushed
with butter, seasoned with salt and
pepper and broiled briefly.
There’s no need to go to a lot of
trouble for a centerpiece for the table
because your Lazy Susan laden with
assorted jams, jellies, syrups and
condiments will add color and keep
all of these messy little jars in one
convenient area.
Remember, at brunch, the combi
nation of foods is not as important as
enjoying this special time with your
favorite people. It can include any
thing that suits your mood, and just
for suggestions the following recipes
may be added to your personal cook
book.
Brunch Souffle
lVa pounds seasoned pork sausage
9 eggs
3 cups milk
lVfe teaspoons dry mustard
1 teaspoon salt
3 slices bread, cut into V« inch cubes
IV6 cups shredded Cheddar cheese
Cook sausage over medium heat
until done, stirring to crumble. Drain
well on paper towel. Combine sau
sage and remaining ingredients, mix
ing well. Pour into 13X9X2 greased
baking dish and refrigerate, covered,
overnight. Bake 1 hour.
Brunch Bake
1 pound mushrooms sauteed in Vi cup
butter
4 slices of bacon diced
Vi pound chipped beef, coarsely
shredded
Vi cup flour
Pepper to taste
1 quart milk
V 4 cup butter
16 eggs
3 /4 teaspoon salt
1/3 cup green onions
1 cup evaporated milk
Reserve mushrooms. Saute bacon
and drain off all but one tablespoon of
grease. Add chipped beef and % of
the mushrooms. Mix well. Sprinkle
flour and pepper over bacon, mush
room mix. Gradually stir in milk.
Cook until sauce is thickened. Com
bine eggs with salt, onion and milk
and scramble in butter in a large
skillet. In pyrex dish alternate layers
of scrambled eggs and sauce. Garn
ish with reserved mushrooms. Cover
and bake one hour.
Smoked Turkey and Eggs Supreme
Eggs Supreme
Top a warm toasted English muffin
with a slice of smoked turkey and
then a heap of soft scrambled eggs.
Cover with 3 tablespoons of Hollan
daise sauce and a sprinkling of
chopped chives.
Creamed Eggs and Asparagus
Cook one 10-ounce package frozen
asparagus spears; drain. Melt 3 ta
blespoons butter; blend in 3 table
spoons flour. Add 1% cups milk; cook
and stir till thick.
Season with salt and pepper. Add Vi
cup shredded sharp process cheese;
stir till melted. Fold in 5 hard cooked
eggs, sliced. Arrange the hot aspara
gus spears on top. Sprinkle with pa
prika. Serve over hot toast. Makes 4
servings.
Toast Blintzes
16 slices enriched sandwich bread
3 tablespoons milk
1 cup drained large-curd cream-style
cottage cheese
3 tablespoons butter or margarine,
melted
2 cups sweetened sliced strawberries
or 2 10-ounce packages frozen
strawberries
Cut 3-inch rounds from bread, using
a cookie cutter. Brush the top edge of
all bread rounds with milk. Place 2
tablespoons cottage cheese in center
of each of 8 rounds. Place a plain
round, milk-brushed side down, over
cheese; press edges together.
Brush tops with melted butter.
Toast on a baking sheet in hot oven
(400 degrees) about 10 minutes or
until golden brown. Serve hot with
strawberries to spoon over. Makes 8
Blintzes or 4 servings.
Hot Fruit Compote
11 pound can apricot halves, drained
11 pound can purple plums, drained
11 pound can peach halves, drained
Vi cup orange juice
y« cup brown sugar
American Sliced
Kraft Cheese Singles
'p 5 4'l •
Big Star
Buttermilk Biscuits
6 51°°#
Liquid
Clorox Bleach
Hall C
9t •
U.S.D.A. Choice Beef
Sirloin Steak
!«•
Ground Fresh Daily
Freshly Ground Beef
Fp ! c b
Vi teaspoon shredded lemon peel
2 tablespoons butter, melted
Vi cup flaked coconut
In shallow baking dish, line up
apricots and plums, alternate peach
halves with orange slices. Mix juice,
sugar and peel; pour over fruit.
Drizzle butter over plums; sprinkle
coconut over all. Bake at 425 degrees
for 15 minutes. Makes 8 servings.
Eoglish Coffee Cake
Vi cup shortening
IVi cups sugar
3 eggs
2 cups flour
Check the meat.
Check the produce.
Check the groceries.
Look at these great specials!
But that’s only a rew.
Where are the rest?
In the new Price Finder for Specials.
It takes only minutes to check your shopping list
with it, find the best prices for what you need.
It’s easy to use, and you don’t have to wait for the
weekly food ads for specials.
The Price Finder for Specials is free at your
Big Star store every day.
The specials on this page are just
a sample of what you’ll find in the
Price Finder tor Specials!
Big Star is changing.
f rr«rt. Wt RM^nr*Th#light To limit Owtntifi*». For Storo Information. Coll Toll Froo, 1 -900-221 -1135
Prices and Offart Effactiva Sunday, Fab. 3 thru Saturday, Fab. 9, 1985.
Opon 24 hr*. Mon.-Sat. Tri-County Plaza
Cloaod Sun. 12 a.m.-8 a.m. Cumming, Ga.
1 tablespoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
Cream shortening and sugar, add
eggs one at a time. Sift dry ingre
dients together and add alternately
with buttermilk to shortening mix
ture. Beat 2 minutes. Pour into pan
and bake 30-35 minutes. Spread filling
over cake.
Erman Coffee Cake
Cake:
2 cups flour
V* cup sugar
Regular, A.D.C. or Elec. Perk
Maxwell House Coffee
a
B ° g Jmm Hr
The Real Thing
Kraft Mayonnaise
Big Star
Sandwich Bread
224.0, 100 m
Loaves H
Oscar Mayer - Meat or
Jumbo Beef Wieners
Pkg. ■ HP
Imported From South America - White
Seedless Grapes
.i".
Vi teaspoon nutmeg
Vi teaspoon cinnamon
1 teaspoon salt
2 eggs, unbeaten
4 teaspoons baking powder
Vi cup shortening
1 cup milk
Topping:
4 tablespoons flour
Vi tablespoon cinnamon
Vs teaspoon salt
Vi cup shortening
1 cup brown sugar
Combine cake ingredients and mix
until smooth. Blend topping ingre-
Tab, Sprite, Diet Coke or
Coca-Cola
V 9 •
Chilled
Maid" Orange Juice
£','l29 g|
Cont. ■
Cut or French Style Green Beans,
Cream or Whole Kernel Corn,
or White Potatoes
Stokely Vegetables
3l”.
tains AJ] the sw .
Whoie or Rib Half - Fresh
Pork Loin Roast
i'«.
Tyson's - Gov t. Grade A'
Fresh Whole Fryers
49 c •
dients with a fork. Pour two-thirds of
cake batter into an 8 X 12 inch
greased pan. Sprinkle one-half of the
topping over the batter. Spread re
maining batter and cover with second ?
half of the topping. Bake 30 minutes
at 350 degrees.
Filling
6 tablespoons margarine, melted
Vi cup milk
V 2 cup brown sugar
1 cup coconut
Vi cup chopped pecans
Combine and spread on cake. Place
under broiler for 1 or 2 minutes.