Eggs in Casserole (Cheese Strata)

3 T Butter (Melted)
6 oz Mushrooms, sliced
4 Green onions, Sliced
6 slices French Bread, Crusts removed
1 c Cheddar Cheese (4 oz)
1 c Colby cheese (4 oz)
4 eggs
2 cups milk
2 t Dijon mustard
¼ t salt
¼ t black pepper
¼ t cayenne pepper
¼ t paprika
Melt butter. Sauté mushrooms with 1 T melted butter. Add green onions and cook 1 minute. Arrange bread cubes in bottom of buttered 8x8x2 baking pan. Drizzle with 2 T butter. Scatter the mushroom mixture over the top, and top with all but ½ cup of cheeses. Wisk the remaining ingredients and pour over bread and mushrooms, top with remaining cheese. Refrigerate overnight or up to 24 hours. Bake at 325° until golden brown (45 - 60 minutes)


Fancy Egg Scramble

1     cub piced bacon or ham
3     tablespoons margarine
1     3 ox can mushroom stems & pieces (drained)
1     recipe cheese sauce
4     teaspoons melted margarine
1 1/4 cups plain bread crumbs
1/2  teaspoon paprika
1/4   cup chopped onion
12    beaten eggs
In large skillet, cook bacon and onion in 3 tablespoons of margarine until onion is tender but not brown and bacon is almost cooked.  Add eggs and scramble just until set (not dry).  Fold mushrooms and cooked eggs into cheese sauce.  Turn into 12 x 7 x 2 inch baking dish.  Combine melted margarine, bread crumbs and paprika.  Sprinkle on top of eggs and cover with aluminum foil.  This must be refrigerated 1/2 hour before baking.  May even be done the day before.


Cheese Sauce: Melt 2 tablespoons margarine in heavy pan.  Blend in 2 tablespoons flour, 1/2 teaspoons salt.  Add 2 cups of milk;  cook and stir until bubbly.  Stir in 1 cup shredded processed American cheese (or cheddar if you like a bit more bite) until it  is melted.   bake at 350 F for approximately 30 minutes


Artichoke, Smoked Ham & Goat Cheese Strata

The Mango Inn Bed and Breakfast
Lake Worth, FL

1 clove garlic
salt to taste
pepper to taste
8 large eggs
2 cups half and half
1 1/2 cup bread crumbs (cubed French bread)
1 cup Parmesan or Romano cheese
4 oz goat cheese, crumbled
1 6oz jar marinated artichokes, chopped
1/2 cup smoked ham, cubed
1/4 tsp. herbs provence
1/2 tsp. fresh chopped sage

Beat eggs and half and half.  Add bread and remaining ingredients.   Refrigerate overnight.  Bake in buttered 10-inch quiche pan at 350 degrees for approx. 40-5- minutes till firm and set in center.


Orange Marmalade Stuffed French Toast

The Mango Inn Bed and Breakfast
Lake Worth, FL

8 1-inch thick slices of French bread
4 oz cream cheese, room temp., 
1/4 cup orange marmalade.  
Mix together.

Egg wash:  
4 large eggs, 
1 cup milk, 
1 tsp. vanilla, 
1/2 tsp. ground cinnamon, 
1/4 tsp. ground nutmeg.  
Mix ingredients.

To assemble toast, cut slit in bottom of French bread and place a tablespoon of cream cheese mixture in pocket.  Dip in egg wash and cook on 350 degree griddle for 4 minutes each side.  Serve on a plate in a pool of orange syrup and dust with confectioner's sugar.

Orange Syrup

3/4 cup frozen orange juice concentrate
1/2 cup better
1/2 cup sugar

Warm ingredients in pan.  Do not boil.  Grate nutmeg in to taste.



Quiche Lorraine

Pastry for Single-Crust Pie
3 eggs, beaten
1 ½ c milk
6 bacon slices
1 onion, chopped
¼ t salt
1/8 t pepper
Dash ground nutmeg
1 ½ c shredded Swiss, Cheddar, Monterey Jack or Havarti (6 oz)
1 T flour
Prepare pastry for Single Crust 9" Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 oven for 5 minutes. Remove foil. Bake for 5 - 7 minutes more or til pastry is nearly done. Reduce oven temperature to 325..
Cook Bacon. crumble and retain. Reserve 2 T drippings. Cook onion. Mix flour and Cheese. Add Bacon and Onion. Add to liquid. Pour into shell. Bake 325 for 20-25 minutes.


Corn Beef Quiche

Ruth Elaine Ebert

1 can corn beef Hash
1/4 cup chopped onion
9" unbaked shell
2 eggs
1 (4 oz) container whipped cream cheese with chives
1 cup cottage cheese (small curd)
1/4 teaspoon pepper
Brown chopped onion and mix in Corn Beefed Hash. Mix together eggs, cheese and pepper.  Pour over corn beef.  Bake at 350°F for 50 minutes.

Brunch recommendation:  Corn beef quiche, hot fruit, creamed chip beef with mushrooms on puff pastry shells, sweet biscuits, coffee.


Sour Cream Ambrosia

Grant Corner Inn, SANTA FE, NEW MEXICO
Just two blocks from the historic Plaza, this exquisite Colonial manor was built in the early 1900s as a home for a wealthy New Mexico ranching family. The following recipe comes from the inn’s own breakfast and brunch cookbook by Louise Stewart.  Serve in footed glass dishes or goblets.
3 oranges, peeled and sectioned
8 ounces seedless green grapes 
1/2 cantaloupe (1 pound), peeled and cut in chunks 
¼ pineapple (1 pound), peeled and cut in chunks
½ cup sweetened flaked coconut
1/4 cup chopped pecans
1 cup sour cream
1 tablespoon honey
¼ teaspoon vanilla extract

For garnish: pomegranate seeds

1. Mix all the fruits, the coconut and pecans in
a medium-size bowl.
2. In a small bowl stir the sour cream, honey
and vanilla until well blended. Add to fruit
mixture and toss to coat or spoon over each
serving. Garnish with pomegranate seeds.

• Makes 6 servings. Per serving: 245 cal, 3 g
pro, 31 gcar, 14g fat, 17 mg chol, 41 mgsod


Hashed  Brown Quiche

The Daiy Hollow House, EUREKA SPRINGS, ARKANSAS A restored turn-of-the-century farmhouse on an Ozark  hillside, This recipe was taken from The Daisy Hollow House Cookbook.

We call for a cast-iron skillet, but this can also be made in a quiche pan or pie plate. Just transfer the potato mixture from the skillet and press it over the bottom and up the sides. Serve with sliced tomatoes garnished with parsley.

2 tablespoons vegetable oil
1 medium-size onion, finely chopped (1/2 cup)
5 medium-size potatoes, (1½ pounds), scrubbed and shredded (see Note)
3 large eggs
1½ cups heavy cream or one 12-ounce can evaporated milk
½ teaspoon soy sauce
1/2 teaspoon dry mustard
Freshly ground pepper to taste
4 ounces sharp Cheddar cheese, shredded (1 cup)
3 tablespoons chopped fresh parsley Paprika
2 tablespoons grated Parmesan cheese
1. Heat oil in a cast-iron skillet. Add onion and cook until translucent. Add potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat, stirring 2 or 3 times until potatoes are translucent and slightly browned.
2. Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or process in a food processor or blender until smooth.
3. Heat oven to 350°F.
4. Remove skillet from heat. Using a spatula or wooden spoon, press potatoes over bottom and up sides like a pie crust. Pour egg mixture into crust. Sprinkle evenly with Cheddar cheese, chopped parsley, paprika, then Par mesan cheese.
5. Bake 40 to 45 minutes until filling is set, crust is browned and cheese is bubbly. Cut in wedges to serve.
• Makes 6 servings. Per serving: 456 cal, 12 g pro, 22 g car, 36 g fat, 209 mg chol, 240 mg sod. NOTE: If shredded potatoes are to sit for any length of time, place in a bowl and cov er with cold water. Drain and squeeze dry be fore proceeding with recipe.


Orange Tea Muffins

The owners have filled their inn with Wedg wood pottery, original art, handmade quilts and fresh flowers.
1½ cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter or margarine
Freshly grated peel of 1 orange (2 to 3 teaspoons)
½ cup fresh orange juice
2 large eggs

If you’re adding coconut, sprinkle extra on each muffin before baking.
1 cup fresh or frozen raspberries (optional)
1/2 cup sweetened flaked coconut (optional)

1.Heat oven to 375° F. Grease twelve 2 1/2 inch muffin cups.
2. In a large bowl mix flour, sugar, baking pow der and salt until well blended.
3. Melt butter in a medium-size saucepan. Re move from heat. Stir in orange peel, orange juice and eggs until well blended. Add rasp berries and coconut if using. Stir into flour mixture just until moistened. Spoon into the prepared muffin cups.
4. Bake until lightly golden around edges, 15 to 20 minutes if not using raspberries and coconut, 22 to 25 if using. Let cool on wire rack 5 minutes before removing from pans.
• Makes 12. Per muffin without raspberries and coconut: 1 75 cal, 3 g pro, 22 g car, 9 g fat, 56 mg chol with butter, 35 mg chol with margarine, 251 mg sod


Maine Crabmeat Breakfast Pie

The Arundel Meadows Inn, KENNEBUNK, MAINE
This 165-year-old farmhouse, five miles from Kennebunkport, has only seven guest rooms, but each is uniquely decorated with art and antiques.
8 large eggs
½ cup finely chopped scallions (about 6)
1 large red bell pepper, cored, seeded and diced (1 cup)
6 ounces fresh or imitation crabmeat, torn in shreds
4 ounces Swiss cheese, shredded (1 cup)
4 ounces Cheddar cheese, shredded (1 cup)
2 cups half-and-half
1 teaspoon salt
½ teaspoon pepper
This is also good for lunch or supper with a salad.
1 cup fresh bread crumbs (from 3 slices white bread)
1.Heat oven to 350°F. Grease a 10-inch quiche pan or shallow 2-quart baking dish. 2. Whisk eggs until blended. Add remaining ingredients and stir to mix well. Pour into prepared pan.
3. Bake 45 minutes or until set and knife inserted near center comes out clean. Let stand about 10 minutes before serving.
U Makes 8 servings. Per serving: 317 cal, 21 gpro, 8gcar, 22g fat, 286 mgchol, 585mg sod


Puffed Pancake

Built in 1832 by a successful Chelsea chair manufacturer, the inn’s a great stop-off if you’re traveling through Central Vermont and the Upper Connecticut River Valley.
You can halve the recipe and make this in a 9-
inch cast-iron skillet to serve 3 or 4.
6 large eggs
1 cup milk
¼ cup orange juice
½ cup granulated sugar
1 cup all-purpose flour
Pinch of salt
¼ cup butter or margarine

For garnish: confectioners’ sugar

Toppings: fruit preserves or jam (thinned with water until sauce consistency), fresh fruit, bottled pourable fruit

1. Put a 13x9-inch baking pan or dish in oven. Heat oven to 425°F.
2. Process eggs, milk, juice, sugar, flour and salt in blender or food processor until well blended.
3.Add butter to hot pan and heat ito 2 minutes until butter sizzles (check often so it doesn’t get brown). Holding hot pan with potholders, tip to coat bottom with butter. Immediately pour in batter. Bake about 20 minutes until puffed and brown. Dust with confectioners’ sugar and serve with toppings.

Makes 6 servings. Per serving: 312 cal, 10 g pro, 36 g car, 14 g fat, 239 mg chol with butter, 218 mg chol with margarine, 184 mg sod


Cinnamon-Raisin Breakfast Pudding

This rambling Victorian was built in 1902, when Loveland’s thriving sugar-beet industry was the force behind a bustling economy.  Assemble the night before and it’s ready to bake in the morning. Serve with fresh berries.
1 loaf (1 pound) unsliced cinnamon-raisin bread, preferably whole-wheat
5 large eggs
Yolks from 3 large eggs
3/4 cup granulated sugar
3 cups milk
1 cup holf-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter or margarine, melted

For garnish; confectioners’ sugar 

1.Grease two 9-inch-square baking dishes.
2,Trim ends from cinnamon-raisin bread. Cut rest of loaf in 8 slices. Arrange 4 slices on bottom of each baking dish.
3. Whisk whole eggs and yolks in a large bowl until blended. Add sugar, milk, half-and-half, vanilla, cinnamon and nutmeg. Whisk until well blended. Pour evenly over bread, cover with foil and refrigerate overnight.
4. Heat oven to 350°F. Drizzle bread with melted butter. Bake uncovered 45 to 60 minutes until browned and custard is set. Dust with sugar. Serve immediately.
• Makes 8 servings. Per serving: 493 cal, 13 g pro, 56 g car, 25 g fat, 269 mg chol with butter, 238 mg chol with margarine, 425 mg sod


Gingered Pancakes

The Greenbriar Inn, COEUR D’ALENE, IDAHO
The Greenbriar, built in 1908, is a nationally registered historic mansion. It serves a fourcourse gourmet breakfast to houseguests. These have a delicate gingerbread flavor. Serve as is or with syrup and butter.
2½ cups all-purpose flour
1 tablespoon pIus 2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ cup molasses
2 cups milk
2 large eggs
6 tablespoons butter or margarine, melted
1 cup raisins
1. Put all ingredients except raisins into a large bowl. Beat with an electric mixer until well blended. Stir in raisins.
2. Heat a griddle or skillet until drops of water flicked on the surface dance and sputter. Drop batter by ¼ cupfuls onto lightly greased griddle. Cook until bubbles form on surface of pancake. Turn and cook until golden brown on bottom.
U Makes 21 pancakes, 7 servings. Per serving: 408 cal, 9gpro, 62gcar, 14g fat, 97 mg chol with butter, 70 mg chol with margarine, 895 mg sod


No-Knead and Never-Fail Bread
(Honey and Wheat Loaves)

Minutes south of Charlottesville, High Meadows was recently placed on the National Register of Historic Places. The following recipe comes from the inn’s own cookbook The Best of High Meadows, written by the chef-owner, Peter Sushka.
By warming the flour you cut the rising time by
about half.
2½ cups whole-wheat flour
2 cups all-purpose flour
1 1/4 cups warm water (105° F to 115° F)
2 packages active dry yeast
2 tablespoons honey
½ cup vegetable oil
11/2 teaspoons salt
1/3 cup wheat germ
1.Grease a 9x5-inch loaf pan.
2. Put whole-wheat and all-purpose flours in a
bowl and place in oven on lowest setting
(warm) 15 minutes.
3. Put ¾ cup of the warm water into a large
bowl. Stir in yeast and honey and let stand until foamy, about 10 minutes. Stir in remaining
1 cupwater, theoil, saltandwheatgerm. Add
warmed flour, 1 cup at a time, beating well
with a wooden spoon after each addition.
When the dough starts to pull away from sides
of bowl, turn out onto floured surface and
shape into a smooth loaf.
4. Place in prepared loaf pan and cover loosely
with greased plastic wrap. Put in a warm,
draft-free place about 35 minutes until dough
rises 1 inch above sides of pan.
5. Meanwhile heat oven to 400°F. Remove
plastic wrap and bake bread 35 minutes or
until golden and loaf sounds hollow when
6. Cool in pan on wire rack 10 minutes before
removing bread from pan to rack to cool completely.
• Makes 1 loaf, 16 slices. Per slice: 175 cal,
5 g pro, 28 g car, 5 g fat, 0 mg chol, 208 mg sod


Fresh Corn Waffles with Cilantro Butter

Carter House Country Inn, EUREKA, CALIFORNIA

This spectacular Victorian inn’s most recent distinction was the “Best Inn in America” award. It is located in a small, culturally rich seaport town in the heart of Redwood tree country.

1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
2 tablespoons unsalted butter or margarine, melted
1/2 cup water
1 cup fresh corn kernels, removed from the cob just before adding,
1 cup frozen corn, thawed
1 teaspoon vanilla extract
Cilantro Butter (recipe follows) Pure maple syrup
1. In a large bowl mix flour, cornmeal, sugar, baking powder and salt.
2. In a separate bowl whisk egg, melted butter, water, corn and vanilla until blended. Stir into flour mixture just until combined.
3. Heat a waffle iron and cook waffles according to manufacturer’s instructions. Serve with Cilantro Butter , Maple Syrup and Sugar Plum Bacon


Cilantro Butter

CILANTRO BUTTER Beat ‘/2 cup room-temperature unsalted butter or margarine and ¼ cup chopped cilantro leaves until smooth and creamy. Chill until ready to serve. Makes ½ cup. Pertablespoon: 102 cal, Ogpro, Ogcar, 11 g fat, 31 mg chol with butter, 0 mg chol with margarine, 2 mg sod


Sugar Plum Bacon

8 ounces (8 slices) sliced bacon, at room
temperature, each slice cut in half
½ cup packed brown sugar
1 teaspoon ground cinnamon
1.Heat oven to 350°F. Line broiler pan with foil (for easier cleanup). Replace broiler-pan rack.
2. Mix sugar and cinnamon. Dip bacon in sugar mixture to coat. Twist each piece and place on broiler-pan rack.
3. Bake 15 to 20 minutes until bacon is crisp and sugar is bubbly (watch closely—the sugar burns easily).
4. Place bacon on a piece of foil to cool. (It would stick to paper towels.) Serve warm or at room temperature.

Serves8. Per serving: 98cal, 2gpro, 14g car, 4 g fat, 7 mg chol, 131 mg sod 



Fat-Free Chocolate Meringue Torte

The Winterfield House, FREEBURG, ILLINOIS This inn is built of rough-hewn logs and filled with antiques, some pre-Revolution. Guests dine in the glow of 100 candles. 

Surprise! The meringue is made with angelfood-cake mix. Bake it on a dry day. (Humidity makes for a chewy, not crisp, meringue.) You can store the meringue airtight for at least 3 months. Assemble, then freeze the torte at least 4 hours before serving.

1 package (14.5 to 16 ounces) angelfood-cake mix
1 cup cold water
¾ cup granulated sugar
1/2 gallon nonfat frozen chocolate yogurt or dairy dessert

For garnish: cocoa powder, chocolate syrup, chocolate curls (see Note), raspberries and mint leaves

1. Place 1 rack in middle of oven and another rack in lowest position. Heat oven to 200°F. If you have two ovens, use both. Line 4 cookie sheets with foil. (Do not grease cookie sheets or foil and do not put 2 meringue layers on 1 cookie sheet.) On 3 of the cookie sheets outline a 9-inch circle.
2. In a large bowl with electric mixer on high speed, beat contents of egg-white package (in cake-mix box) with the 1 cup water as directed on package until stiff peaks form when beaters are lifted, Add granulated sugar and beat on high 2 minutes longer.
3. Sprinkle on contents of flour package. Fold in with a rubber spatula until blended. Makes
about 10 cups meringue.

4. Drop about 2½ cups meringue in each outlined circle. Spread evenly to edges. Drop remaining meringue by spoonfuls on unmarked foil (or pipe rosettes using a V2-inch star tip). 
5. Place 1 cookie sheet on each oven rack. (The other 2 can wait their turn.) Bake until meringue is crisp and dry, about 2 hours 15 minutes for layers, 1 hour 50 minutes for small meringues. Cool on foil on sheets.
6. Lift off small meringues. Carefully peel foil off layers. (Any cracks won’t show when torte is assembled.)
7.To assemble: Soften frozen yogurt slightly. Place 1 meringue layer on a serving platter. Spread with half the yogurt. Repeat with another meringue layer, remaining yogurt and third layer. Immediately cover torte and freeze at least 4 hours.
8. About 30 minutes before serving: Arrange small meringues on torte. Dust torte with cocoa, drizzle with chocolate sauce, then garnish with chocolate curls, raspberries and mint leaves. Refrigerate.
9.To serve: Remove small meringues from torte to serving plates. Cut cake with a long, sharp knife.
• Makes 12 servings. Per serving without garnish:3l8cal, 7gpro, 73gcar, Ogfat, 0mg chol, 199 mg sod
CHOCOLATE CURLS Hold a bar or block of chocolate in your hands until warm. Pull a swivel-blade vegetable peeler across bar in long, slow strokes. Chill curls until hard. ~