Guest guest Posted July 15, 1999 Report Share Posted July 15, 1999 My mail server has been down, haven't read any mail for over 24 hours, and am barely surviving! Hopefully it is fully functional now so that I can share some recipes with you. Last Saturday we had some people over for brunch and I was really pleased with menu because it really clicked. The first " recipe " has the menu and some general prep information and all the recipes follow. * Exported from MasterCook * Brunch Menu Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Orange Juice Drink Vegetable and Cheese Strata Stuffed Sweet potatoes Fresh Fruit Bowl Banana Bran Muffins Hot Fudge Brownies This made a great brunch for 4 people and would have easily served six. See separate recipes for each of the menu items except the Orange Juice Drink and the Fresh Fruit Bowl which are described below. The Orange Juice Drink is 1 part defrosted orange juice concentrate, 2 parts cold water, and 2 parts cold lemon or lemon-lime soda. I mixed the concentrate and water earlier in the day and then added the soda just before I poured the punch into serving glasses. Fresh Fruit Bowl: mix together fresh blueberries, fresh cut-up strawberries, and fresh peeled and cut kiwi fuit several hours before serving so that the flavors will meld. Chill. I measured the dry ingredients for the Hot Fudge Brownies into two mixing bowls earlier in the morning, and then added the liquids and quickly mixed everything together after we finished the brunch. I served it with vanilla ice cream shortly after it came out of the oven. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable-and-Cheese Strata Recipe By : Cooking Light Magazine, November/December 1996, page 118 Serving Size : 8 Preparation Time :0:00 Categories : Cheese Vegetables Breakfast Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon oil 2 cups diced zucchini 2 cups sliced mushrooms 1 cup diced red bell pepper 1 cup diced onion 2 cloves garlic -- crushed 3/4 cup canned artichoke hearts -- drained and chopped 8 cups Italian bread -- cubed cooking spray 1 cup reduced fat extra sharp cheddar cheese -- shredded 1/4 cup fresh Parmesan cheese -- grated 1 1/2 cups egg substitute 1 teaspoon dried Italian seasoning 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 12 ounces evaporated skim milk oregano sprigs -- optional Heat oil in a nonstick skillet over medium high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat and stir in artichokes, and set aside. Arrange Italian bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses. Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill in refrigerator 8 hours. Preheat oven to 325 oF. Bake strata, covered, 1 hour or until bubbly. Garnish with oregano sprigs, if desired. Yield: 8 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Sweet Potato Recipe By : Weight Watchers Magazine, March 1999, page 102, revised Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baked sweet potato 1/2 cup skim milk 1/4 cup raisins 1/4 cup brown sugar 1 1/2 tablespoons bourbon -- or more to taste 1 1/2 tablespoons margarine 1/2 teaspoon salt >From the Seven-Day Menu Planner. (This recipe was originally scaled for one person.) Cut a 1/4-inch slice off the top of a large baked sweet potato; scoop out pulp, leaving a 1/4-inch-thick shell. Combine pulp and remaining ingredients. Stuff mixture into potato shell; bake at 350 degree oven for 10 minutes or until thoroughly heated. POINTS: 6 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Fudge Brownies Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Desserts Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 3/4 cup sugar 2 teaspoons baking soda 1/4 cup unsweetened cocoa 1/2 teaspoon salt -- optional 1/2 cup skim milk 1 tsp vanilla 1/4 cup unsweetened applesauce Topping 3/4 cup brown sugar, packed 1/4 cup unsweetened cocoa 1 1/4 cups hot water (from 1 to 1 3/4 cup) Preheat oven to 350F. Spray 8 " x 8 " baking pan with nonstick spray. In a large bowl mix flour, sugar, baking soda, salt and cocoa. Sift if needed. Stir in milk, applesauce and vanilla. Spread in prepared pan. Mix remaining ingredients in a medium size bowl stirring to blend. Pour over batter and DO NOT stir. Bake for 40 minutes and serve warm scooping sauce from the bottom. As it bakes a fudgy sauce forms on the bottom. The thickness of this sauce depends on the amount of water used. One cup of water makes a pudding like consistency that gets thinner the more water you add. I used 1 1/4 c water for a medium thick sauce. Serve with a fat free frozen yogurt spooning sauce over. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3728 * Exported from MasterCook * Banana Bran Muffins Recipe By : personal collection of Kathleen Schuller Serving Size : 12 Preparation Time :0:00 Categories : Breads, Quick Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups oat bran 1 tablespoon baking powder 1/2 teaspoon salt -- optional 1 cup skim milk 1/3 cup Egg Beaters® 99% egg substitute 1/4 cup molasses 2 each banana -- mashed 1/4 cup walnuts -- chopped NOTE: use VERY RIPE bananas. Combine dry ingredients. Combine milk, egg replacement, and molasses. Add to dry ingredients. Add mashed bananas and nuts. Divide equally between 12 muffin cups sprayed lightly with PAM. Bake at 425 F. for 15-17 min. Substitutions: use 1/4 cup honey or molasses or half of each. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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