Northwest NEWS

December 20, 1999

Home & Garden

Dining In: Christmas morning brunch

Savory Scrambled Egg Napoleons

   1 package (17-1/4 oz.) puff pastry sheets (2 sheets)
   16 thin slices tomato
   16 thin slices red onion
   8 eggs
   1/4 c. milk
   3 Tbsp. chopped smoked ham or smoked salmon
   1/4 tsp. pepper
   3 Tbsp. butter or margarine

   Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400 degrees. Unfold pastry on lightly-floured surface. Cut each sheet into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2 inches apart on baking sheets. Bake 15 minutes or until golden. Remove from baking sheets and cool on wire rack. Split pastries into layers, making 24 layers in all. Set aside 8 top layers. Spread each of the 8 layers with 1 Tbsp. cream cheese and top with 1 lettuce leaf and 2 tomato slices. On each of remaining 8 layers, place 2 onion slices. To make scrambled eggs: in medium bowl mix eggs, milk, ham, and pepper until well blended. In large non-stick skillet over medium-high heat, heat butter. Add egg mixture and cook until eggs are just set. Spread pastry tops with remaining cream cheese. Top each lettuce with an onion layer. Top with an onion layer. Top with about 1/3 c. scrambled eggs and cover with a top layer. Makes 8 servings.

Christmas Brunch Casserole

   4 slices bread, cubed
   1 lb. ham, cut in bite sized pieces (about 3-1/3 c.)
   12 eggs
   1 c. lowfat milk
   1 c. lowfat sour cream
   1 c. grated Cheddar cheese
   3 green onions, chopped

   Spread bread cubes evenly over the bottom of 13x9x2-inch baking pan. Cover bread cubes with ham. In a large bowl, beat eggs, milk, and sour cream until smooth. Stir in cheese and onion. Pour mixture over ham. Bake uncovered at 325 degrees for 35 to 40 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Pull Apart Bacon Bread

   1 package (16 oz.) bacon, fried crisp and crumbled
   1 tsp. vegetable oil
   3/4 c. chopped green pepper
   3/4 c. chopped onion
   3 tubes (7.5 oz. each) refrigerated buttermilk biscuits
   1/2 c. margarine, melted
   1/2 c. (2 oz.) shredded Cheddar cheese

   Cook bacon until crisp. Drain, crumble, and set aside. Place oil in skillet; heat over medium-high heat until oil is warm. Add green pepper and onion; sauté until vegetables are tender. Preheat oven to 350. Cut biscuits in fourths and place in large mixing bowl. Add sautéed vegetable, crisp bacon, margarine, and cheese; toss until well combined. Pour into lightly greased 10-inch tube pan. Bake in preheated oven for 30 minutes. Immediately invert onto large serving plate. Serve warm. Makes 10-12 servings.

Shredded Beef & Chorizo Sausage Hash

   1 package (about 2 lb.) fully cooked boneless beef pot roast with gravy
   8 oz. fresh chorizo sausage, casing removed
   1 Tbsp. vegetable oil
   3/4 c. finely chopped onion
   3 c. frozen potatoes O'Brien, defrosted
   1/4 tsp. salt
   3 Tbsp. chopped fresh cilantro

   Heat oven to 400. Remove pot roast and gravy from package; reserve 1/3 c. gravy for another use. In large ovenproof nonstick skillet, brown sausage over medium heat 8 to 10 minutes, breaking up into 1/2-inch crumbles. Drain on paper towels. Discard drippings; wipe out skillet. In same skillet, heat oil over medium heat until hot. Add bell pepper and onion. Cook and stir until tender. Stir in potatoes. Season with salt. Add beef, sausage, reserved gravy, and cilantro to vegetables; mix well. Firmly press down top of mixture. Bake in 400 F oven 20 minutes or until lightly browned and crisp. Makes 6 servings.