—Lancaster Farming, Saturday. Pec. 4, 1976
46
I
Brunch before or after opening presents
8
Vi
$
Editor’s note: The
following is part three in
W a series of articles
ft featuring Extension
assistant, Susan Doyle,
and her recipe ideas for
the Christmas holiday.
|| The recipes were ob
tained at the Lancaster
Vu County Homemaker’s
:! Christmas program,
Js held earlier this month.
Jf Brunch. The dic
tionary definition is, “a
VS late breakfast, an early
at lunch, or a combination
® of the two.”
« With the busy
Js schedules of farmers
If and the need for three
4T good, solid meals
V| spaced evenly
ft throughout the day,
S? brunch is a rarely used
j*' word and an even more
S rarely served meal on
|| the farm. Usually, this
particular meal is
V| thought to belong to the
ft “city-slicker”, or to
those who don’t know
what it is like to put in a
good day’s work before
If noon. However, there is
14? one special day when
Vi ■ the usual farm routine is
** changed and when it
could be a real treat to
serve this meal. That
day is Christmas.
Depending on your
schedule, it could be just
the right sized food
serving for the men to
come back to after
having gone out to do
the barest minimum of
bam work before they
return to the excitement
of Christmas morning
and the opening of
presents. Or, if presents
are opened .in the wee
JK hours of the morning at
jrf your house when the
v children can no longer
contain their curiosity,
ft brunch would be perfect
% before heading out to
*1 the bam when it’s all
over and the morning
advances toward noon.
By JOANNE SPAHR
Her holidays
[Continued from Page 42)
oven. Shake the chicken in the mixture of flour, salt,
and pepper. Place chicken m the melted shortening
and bake skin side down for 30 minutes. Turn on other
side and bake 20 to 30 minutes more at 400 degrees F.
Another family favorite:
Chicken Macaroni
1 (7 oz.) package macaroni
2 cups milk
2 hard-boiled eggs
v 2 lb. Velveeta cheese
2 cans mushroom soup
2 cups cooked chicken
Com flake crumbs
Salt and pepper to taste
Do Not Cook Macaroni. Cut up hard-boiled eggs.
Grate cheese Mix all ingredients except crumbs the
night before. Put into a two-quart or Bxl2 inch dish and
place in the refrigerator. Take out of refrigerator one
And, brunches are
also nice if you have
guests over to share in
the joy of Christmas
momingr ,
To make it easier to
try out -this mid
morning meal, Susan
Doyle, Lancaster
County Extension
assistant, has compiled
a group of brunch
recipes for all „
homemakers to enjoy.
“The simplest things
are often the most
appreciated,” says
Susan. She suggests
going so far as to make
the food right at the
table in an electric
skilled whenever
possible.
The first recipe she
suggests for a holiday
brunch is “Eggs
Benedict”. There are
several hints Susan
passes on to help the
new cook come out with
a good tasting dish.
“The key to Eggs
Benedict,” she says, “is
timing.” Three
ingredients - ham, En
glish muffins, and
poached egg - must be
prepared at the same
time and kept warm for
this recipe to turn out
perfect. Timing, of
course, can be learned
through practice.
Susan suggests using
fresh eggs for poaching
because of their better
flavor. Also, colder eggs
will poach better.
When making the
Hollandaise sauce, it is
good remember that the
egg whites that are left
over freeze very well.
EGGS BENEDICT
Panfry eight small
thin ham slices until
browned and done; keep
warm. Split and butter
four English muffins
and toast under broiler.
In large skillet, poach
eight eggs in boiling
salted water. Top each
of eight muffin halves
with a ham slice, then
the poached egg. Serve
at once with hollandaise
iauce (recipe below)
and a garnish of par
sley. Makes four ser
vings.
The key to good eggs
benedict is the timing,
having everything
ready at the same time.
BLENDER
HOLLANDAISE
SAUCE
3 egg yolks
2 tablespoons lemon
juice
Vz teaspoon prepared
mustard
Dash cayenne
Vz cup butter
Place egg yolks,
lemon juice, mustard
and cayenne in blender
container. Blend on low
speed just until mixed.
Melt butter in saucepan
until bubbly, being
careful it does not
brown. Cover blender;
turn on low speed;
SLOWLY pour about a
third of the hot butter,
IN A THIN STREAM,
through opening in
blender cover. Turn
blender to high speed;
slowly pour in
remaining butter,
blending till smooth and
thickened. Makes about
one cup.
This hollandaise
sauce is simple to
make; just remember
hour before baking. Top with com flake crumbs and
bake at 350 for one hour.
A dish Joyce likes to serve at a dinner party because
it is easy to prepare, stays hot while guests are being
served, and has a delicious combination of flavors is
Party Chicken
Party Chicken
8 chicken breasts, skinned and boned
8 slices bacon
4 ozs. chipped dried beef
1 can condensed cream of mushroom soup
x “ pint sour cream
Wrap chicken breasts with pieces of bacon. Cover
bottom of baking dish with chipped beef. Arrange
chicken breasts on chipped beef. Mix soup and sour
cream and pour over all Refrigerate- when ready to
use, bake at 275 degrees F for three hours uncovered.
Left over turkey is used at the Slaymakers in bar
beque sauce
&8&S-
to add warm butter in a
very thin, slow stream.
It is delicious on warm
vegetables and served
chilled on cold ones.
KUGELHOPF
Kugelhopf is the
second of three recipes
which Susan includes in
the holiday brunch
menu. An Austrian
Christmas recipe,
Kugelhopf is made from
a 'rich, sweet dough
containing raisins,
candied fruit, and
almonds topped with a
mixture of whole
candied cherries and
uncut nuts. This recipe
is delicious served
warm, and when the
brunch is over and a
portion of the Kugelhopf
remains, a delicious
way to serve it again is
to toast it and top it with
a large helping of
butter.
This recipe is:
Austrian Christmas
Specialty
1' package active dry
yeast
V* cup warm water
Vz cup milk
2 /z cup butter or
margarine
Vz cup sugar
Vz teaspoon salt
3 cups flour
2 eggs, beaten
About Vz cup each
golden raisins,
candied fruit and
toasted, slivered
almonds
Scald milk; stir in
sugar, salt and butter or
margarine. Cool to
lukewarm. Measure
warm water into a large
bowl. Sprinkle in yeast;
stir until dissolved. Stir
in lukewarm milk
mixture. Add beaten
eggs and flour. Wheh it
is too stiff to stir, pour
onto floured board and
knead, using more flour,
as needed.
Place in a greased
bowl, cover and let rise
in a warm place, free
from draft, until
doubled in bulk.
After dough has risen,
divide into two portions
and knead into each half
the mixture of raisins,
candied fruit and
slivered almonds. Roll
into a long roll. Grease a
mold or casserole and
arrange in bottom whole
candied cherries, cut in
half, and whole
almonds. Place roll in
prepared mold or
casserole. Bake at 325
degrees for 40 minutes
or until done. Turn out
Onto rack to cool. Makes
two loaves.
Note: This is Susan
Doyle’ mother’s recipe.
Susan bakes it in a
Turkshead mold for
Christmas wreath ef
fect. She said a small
bundt pan or oven proof
bowl will serve the
purpose. It is best
served warm. You can
wrap it in foil and reheat
in the oven or slice and
toast.
jilS 5
assasss
Barbequed Turkey Sandwiches
V« cup butter
1 cup chopped celery
Vz cup chopped onion
V* cup chopped green pepper
V? cup catsup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
IVz teaspoons chili powder
1 teaspoon salt
Dash of pepper
Dash of hot sauce
4 cups cut-up, cooked turkey
8 sandwich buns, toasted
Melt butter; add celery, onion and green pepper.
Saute until tender. Stir in catsup, sugar, sauces and
seasonings. Simmer five minutes. Stir in turkey. Heat
to serving temperature. Serve about cup of the
mixture on each bun. Makes eight servings.
LOIS’S SOUR CREAM
COFFEE CAKE
The third recipe
which Susan suggests
for brunch is “Lois’s
Sour Cream Coffee
Cake.” This is a
deliciously rich cake
which is perfect for
freezing ahead of tune.
The recipe is:
Vz cup shortening
Vz cup butter or
margarine
Wz cup sugar
3 eggs
3 cups flour
V* teaspoon baking soda
3 teaspoons baking
powder
Pinch of salt
Vz pint sour cream
1 teaspoon vanilla
Brown sugar mix
5 tablespoons brown
sugar
2 teaspoons cinnamon
1 cup pecans
Cream together with
electric mixer for 15
minutes the shortening,
butter, sugar and eggs.
Sift together flour,
baking soda, baking
powder and salt. Add
dry ingredients to'
creamed mixture
alternately with sour
cream. Add vanilla. Into
a greased tube pan pour;
half the ’batter and half
brown sugar mix. Add
remaining batter and
top with remaining
brown sugar mix. Bake
at 350 degrees for 50 to
80 minutes. Cool and
remove from pan.
To, complete this
Christmas brunch
menu, serve frozen
melon balls, coffee, and
tea.
Next week’s Lan
caster Farming will
feature Susan’s New
Year’s Eve Supper.