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With only 11 days left until Easter Sunday it's time to make plans for your celebration. Some will dine out, others will host, or be guests, as family and friends gather for a special holiday dinner. Brunch is another option, perfect for those who love breakfast or attend Easter sunrise services.
Anything goes for brunch as long as it includes Mimosas or spicy Bloody Marys. Either goes well with a hot dip starter. Fruit is also a must and whether it's fresh chunks or a favorite fruit salad, it's a refreshing addition to the meal.
For the main entree, eggs, made to order, are always right, as are pancakes, waffles or crepes. However, an egg casserole, prepared ahead, allows the host to hang with guests while the oven does the work. Serve with an assortment of baked goods and plenty of tea, coffee, milk and juice for a stress-free meal.
Strawberry Mimosas
2 cups orange juice, chilled
1/2 cup fresh strawberries, tops removed
1 (25-ounce) bottle champagne or sparkling wine, chilled
Orange and strawberry slices for garnish
Directions: In blender combine orange juice and strawberries, blending till smooth.
Fill champagne flutes halfway holding each at a 45-degree angle and pouring champagne slowly. Top off with orange-strawberry mixture. Garnish with orange and strawberry slices. Serves 6.
Crab Fondue
1 (8-ounce) package cream cheese
1 (5-ounce) jar Old English cheese spread
1 (7.5-ounce) can crab, drained, cleaned and flaked
2 T. milk
2 T. dry white wine
2 tsps. Worcestershire sauce
French bread pieces, for dipping
Directions: In saucepan over low heat, melt together cream cheese and cheese spread, stirring constantly. Stir in remaining ingredients, except bread. Heat through.
Transfer to fondue pot or small slow cooker. Serve with French bread. Makes 2 1/4 cups.
Crust-less Quiche
14 bacon strips
1 pound sliced fresh mushrooms
1/2 cup chopped green pepper
8 green onions, thinly sliced
1 (2-ounce) jar diced pimientos, drained
2 T. sherry, optional
12 eggs
1 1/2 cups milk
3/4 tsp. dried thyme
1/2 tsp. seasoned salt
1/2 tsp. ground mustard
Dash dill weed
4 cups (16-ounces) shredded Gruyere or Swiss cheese, divided
Directions: In large skillet cook bacon over medium heat till crisp. Drain on paper towels. Reserve 2 tablespoons drippings in skillet.
Add mushrooms, green pepper and onions to skillet and saute till tender. Add pimientos and sherry and cook till liquid is evaporated.
In large bowl, whisk together eggs, milk and seasonings. Add bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13×9-inch baking dish.
Bake, uncovered, in preheated 350-degree F. oven 35 minutes. Sprinkle with remaining cheese and bake 10 minutes longer, or till knife inserted in center comes out clean and cheese is melted. Let stand for 10 minutes before cutting. Serves 12.
Apricot Bars
3/4 cup butter, softened
1 cup sugar
1 egg
1/2 tsp. vanilla
2 cups flour
1/4 tsp. baking powder
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
1 (10 to 12-ounce) jar apricot preserves (or your favorite flavor)
Directions: In large bowl, cream butter and sugar till light and fluffy. Beat in egg and vanilla. In small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts.
Press two-thirds of dough onto bottom of greased 13×9-inch baking pan. Spread with preserves. Crumble remaining dough over preserves. Bake in preheated 350-degree F. oven 30 to 35 minutes or till golden brown. Cool completely on wire rack. Cut into bars. Makes 2 dozen.