Newspaper Page Text
PAGE 10A
FORSYTH COUNTY NEWS Frld«y, March 5, 2004
Recipe ideas to help make your brunch a success
Brunch is a great way to
entertain. For one thing,
the food served at brunch
is generally a lot less expensive
than dinner-type foods.
Think about the cost of a
dozen eggs verses 4 fillets.
Another great thing about hav
ing a brunch is that most of the
food can and should be pre
pared ahead of time. Quiches,
stratas. egg casseroles are all
things that are assembled and/or
baked ahead of time.
Most are just as good when
reheated. Fruit salads can be put
together hours before your
guests arrive, then just pulled
out of the refrigerator and
tossed with dressing or sene
the dressing on the side and let
people add their own. Muffins,
scones, cakes, biscuits, can all
be oaked ahead.
These are some of my
favorite brunch recipes. Use
them as a guide, substituting
your own favorite ingredients
or use whatever you might
have on hand. I am also includ
ing my favorite quiche recipe. I
ran it a few months ago. but
have had numerous requests to
run it again.
Like quiche, a strata can
have endless variations. Often 1
substitute leftover veggies from
a previous meal and nobody is
the wiser. For example, if we
are grilling out on Saturday
night. 1 grill extra veggies and
save them for a strata or quiche.
Grilled veggies add an extra
depth of flavor. Fresh herbs also
really make a difference but
the recipes are still delicious
with dried herbs. Feel free to
use different cheeses and/or
ham. crumbled bacon, sausage,
etc.
Vegetable strata
3 tablespoons extra-virgin
olive oil
King Crossword
ACROSS
1 Oppositionist
5 Cut off
8 Borders buy
12 Peregrinate
13 St. crosser
14 “-
La Douce”
15 Journey
16 Crony
17 Valhalla VIP
18 Deli offering
20 Countable
22 Ruminant’s
chaw
23 Clamor
24 Present
27 Distribute
32 Dogfight par-
ticipant
33 King, in Calais
34 Squabble
35 58-Across’
masterwork
38 Work at the
keyboard
39 “6 Rms - Vu”
40 Self
42 Enabled
45 Jumpsuit
49 Evangelist
Roberts
50 Khan title
52 Sax range
53 Unembellished
54 Scratch
55 Charlie, for
one
56 Chesapeake
© 2004 King Features Synd., Inc.
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2 medium onions, finely
chopped
1 pound mushrooms,
cleaned and sliced thin
2 red peppers, seeded and
chopped
2 green peppers, seeded and
chopped
1 bunch green onions, finely
chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons fresh thyme,
minced (or 2 teaspoons dried
thyme)
1 tablespoon fresh rosemary,
minced (or 1 teaspoon dried
rosemary)
1/4 cup fresh parsley.
minced
2 tablespoon butter
Enough Italian bread cut
into 1 -inch cubes to measure
about 10 cups (about 1 3/4
loaves depending on loaf
size)
2- cups sharp cheddar
cheese, grated
1-1/2 cups Parmesan, grated
12 eggs, lightly beaten
3- cups milk
4 tablespoons Dijon mustard
Several dashes Tabasco
In large skillet, heat olive oil
over medium-high heat. Add
onion, and mushrooms and
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and Chinco
teague
57 Thickness
58 Persian poet
DOWN
1 Crafts’ part
ners
2 “SNL” alumna
Dunn
3 Do surveil
lance on
4 Affect
5 Gem cutter
6 Eggs
7 Money
IN THE KITCHEN
cook until onion softens. Add
peppers and green onions and
continue cooking about 15 min
utes. Add salt, pepper, garlic,
and herbs, cooking another
minute. Remove from heat. Use
2 tablespoons butter to grease a
large casserole dish (9 x 11 or a
large oval dish). Arrange half
the bread cubes in dish, spread
half the vegetable mixture over
them, then sprinkle half the
cheddar and half the Parmesan
over the vegetables.
Arrange the remaining
bread cubes over the cheeses
and top them with the remain
ing vegetables and cheeses. In a
large bowl, whisk together the
eggs, milk, Dijon and Tabasco.
Pour the egg mixture evenly
over the strata, cover and refrig
erate overnight. Before baking,
bring strata to room temperature
for 20 minutes or so. Bake stra
ta in a preheated 350-degree
oven for 1 hour. Let stand 15
minutes before cutting.
• • •
Sparkling fruit punch
1 48 oz. can cran-rasberry
juice drink, chilled
1 small can frozen limeade,
thawed
1 small can frozen orange
pineapple . thawed
1 liter ginger ale. well
chilled
1 bottle champage, well
chilled or another bottle of gin
ger ale
Fruity Frozen ice cubes or
ring mold (see note)
Just before guests arrive,
combine everything in a large
punch bowl.
Add Fruity Frozen ice cubes
or ring mold (see note).
Note: To make fruity-minted
ice cubes, fill ice cube trays or a
ring mold with small pieces of
fruit (pineapple, maraschino
cherries,), and mint leaves.
8 Like Steve
Austin
9 Plain
10 Leave out
11 Lucci role
19 What a Greek
cow says?
21 Altar affirma
tive
24 Needle-fish
25 Hosp, section
26 Shortest of its
type
28 Mauna
29 Re writings
30 Pinnacle
31 Lamb’s dam
36 Supermarket
divisions
37 “- Got a
Secret”
38 Love apple
41 Leave
42 Barbershop
item
43 Vicinity
44 Moist
46 Brandy flavor
47 Sicilian
spouter
48 Bellow
51 Eight pts.
Cover with cran-rasberry juice
and freeze.
Lemon pound cake
4 cups sifted all-purpose
flour
1- teaspoons baking
powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 cups butter softened
3 cups sugar
6 eggs
1/2 cup milk
1/2 cup half and half
2- teaspoons lemon
extract
1/4 cup confectioner's
sugar
Fresh berries
Sift together dry ingredi
ents. Set aside.
In large bowl, cream butter
until light and fluffy. Add sugar.
Mix well. Add eggs, one at a
time.
Combine milk , half and
half, and extract. Alternating
milk mixture and flour mixture,
add to butter mixture, beating
well after each addition. End
with dry ingredients.
Pour batter into buttered and
floured tube pan. Bake in 300-
degree oven for 1 hour and 15
minutes. Cool in pan for 10
minutes, then on wire rack.
Sprinkle with powdered sugar
before serving, and serve along
side fresh berries.
• • •
Green chile sausage
squares
10 slices white bread
1/2 stick butter, softened
1 lb. ground pork sausage
2 small cans chopped green
chiles (or use 1 green chiles, 1
jalapenos)
1 1/2 cups sharp cheddar
cheese, grated
5 eggs, lightly beaten
1-1/2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
Tabasco sauce (to taste)
Trim crusts from bread.
Butter one side of bread slices.
Place bread slices, buttered side
FORSYTH Business &
COUNTY
100 Ml
new people move here weekly. KSeh
* RuiWma ■
226 .
square miles of land. a S1 ><»« & »
people for each square mile. |,..
2,500 I
business establishments.
22,000
students in our schools.
Jgl Educali*’",
40,000
housing units. 2
■ BM
newspaper each year ■k£^” unenls
that reports on the progress r
of this great community.
Forsyth County News j
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presents
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An award-winning special edition ft -
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Business in Georgia’s fastest trit r.
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Your enterprise can acknowledge
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Contact your Forsyth County News | ~j ■ >
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up, in lightly greased 13x9 bak
ing dish. Set aside.
In large skillet, brown
sausage until thoroughly
cooked. Drain well. Mix in both
cans of green chiles, with their
liquid. Spoon sausage mixture
over bread. Sprinkle with the
cheese. In medium bowl, whisk
eggs with half and half, salt,
pepper, and Tabasco. Pour over
sausage and cheese. Cover and
refrigerate 8 hours or overnight.
When ready to bake, let
stand about 30 minutes at room
temperature. Bake at 350-
degrees for about an hour, until
golden. Let sit 15-20 minutes
before cutting or refrigerate and
reheat when ready to serve.
• • •
Crunchy cream cheese
spread
2 carrots, finely chopped
1/4 cup green pepper, finely
chopped
1/4 cup radishes, finely
chopped
2 tablespoons red onion,
finely chopped
1 clove garlic, finely
chopped
2 tablespoons parsley, fine
ly chopped
16 ounces Neufchatel
cheese, softened
Salt and pepper to taste
Combine all ingredients in
serving bowl. Refrigerate at
least 4 hours, or overnight.
Sen e with sturdy crackers and
fresh vegetables. Also good
when mounded into cut up cel
ery.
• • •
With quiche, it is important
to pre-bake your pie shell until
it is almost done. Otherwise, the
milk and eggs seep into the
dough and the crust will be
hopelessly soggy. It is a little bit
of a pain to do this, but w orth
the effort, since many of us
think the crust is the best part.
As far as crust goes, of course
homemade is best, but in a
pinch, just buy the pre-made
kind.
Spinach, sun-dried tomato
and feta quiche
1 pie crust (homemade or
store bought)
1 box frozen, chopped
spinach, thawed
1/2 cup sun-dried tomatoes
(not the marinated kind)
3/4 cup feta cheese, crum
bled
1/4 cup parmesan cheese,
grated
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
1 cup heavy cream (or half
and half)
Preheat oven to 350-
degrees. Place pie crust in pie
pan. Prick dough all over with
fork. Cover with aluminum foil
or wax paper, then fill pie shell
with dried beans or pie weights.
Bake for 15-20 minutes until
crust is beginning to color.
Remove beans and aluminum
foil or wax paper. Return pie
shell to oven and bake 5 min
utes more. Meanwhile, prepare
filling.
Squeeze thawed spinach
until dry. and set aside. Pour hot
water over sun-dried tomatoes
and allow to soften for five min
utes. Drain tomatoes. Combine
heavy cream, eggs, salt and
pepper, mixing thoroughly. To
assemble: In bottom of pre
baked pie shell, sprinkle
spinach, sun-dried tomatoes,
feta and parmesan. Pour cream
and egg mixture over all. Bake
for 30-40 minutes, until a knife
inserted comes out clean and
quiche is set. If crust is brown
ing too much, cover edges with
foil. Let cool 10 minutes before
cutting.
Adlen Robinson 's Food col
umn is published in every
Friday's newspaper. Her "Home
Matters" column is published in
every Sunday's newspaper. She
welcomes reader tips, sugges
tions and comments. Please
email her at a4kidz@bell
south. net or write to her at the
newspaper.