What would you serve for a brunch for 16-18 people? What about drinks?
The April issue has some ides for breakfast and I would definetly make the recipe on page 150 "Croque Monsieur"
It's up to THAT many now? Yipes!
Sorry I didn't get back to you earlier, but I went back. Anyway, since you asked here, and since they kind of sprang this on you at the last minute, you might consider asking your guests to bring a little something, though I know you're like me and like doing things yourself. You could do a strata or a quiche, some fresh fruit, (tropical fruits are nice at brunches, I think) maybe sausage, some cheeses, a few of those baked goodies you do so well (muffins or coffee cakes.) Hot coffee is always nice and you could throw in mimosas...
Or were you thinking of leaning more toward lunch foods?
why don't you decide on a 'theme' ... say Italian or Asian ... then they may help you work on a menu as you'll be more focused ...
Good luck with the brunch!
These are delicious and easy and you can make them the night before.
* Exported from MasterCook *
Cream Cheese Danish Squares
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans reduced fat refrigerated Pillsbury crescent rolls
16 ounces light cream cheese -- softened
1 cup sugar
1 egg -- separated
1 1/2 teaspoon pure vanilla extract
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts -- optional
Spread 1 can of crescent rolls on bottom of ungreased 9 x 13" pan.
Cream together cheese, sugar, egg yolk, and vanilla.
Spread cheese mixture over crescent rolls.
Lay second can of rolls on top.
Beat egg white and lightly brush over the top. (you won't use the whole egg white)
Mix sugar, cinnamon & nuts (if desired).
Sprinkle topping over crescent rolls.
Bake at 350F for 20 to 25 minutes, or until it's golden brown and tests done.
Store leftovers in the fridge.
Serving Ideas : These are good served warm, room temp., or cold. They will serve 12 to 24 depending on what else is being served.
Sorry, I couldn't help myself. I'll dig up some of my recipes for you.
hi everyone! Thanks for the ideas. Seems plans are still on the air as just got a call someone is having overnight guests and now they kind of mentioned having something at their home.
Still I will kind of plan something . Like the strata idea. Do you think I could assemble 2 (13x9) putting a cardboard between pyrex one on top of the other (not much refrigeration space) I will need at least one meatless Any specific simple stratas?
Mimosas sound good any other ideas for drinks?
I thought originally of breakfast making scrambled eggs with herbs as a side dish maybe a spiral ham but then the logistics of keeping eggs hot took over.
I could do baked goods on saturday night.
Keep ideas coming...
I chair a church committee responsible for preparing and serving breakfast to 60 Rotary club members every Tuesday as a fund raiser for our church. This is the recipe we use every second Tuesday, and most who eat it declare it's the best breakfast they've ever had! (Although maybe that says something about the sadly lacking cooking skills in our community???) Anyway, here it is.
BREAKFAST CASSEROLE Recipe This was a hit! Definitely a keeper
Each casserole would easily serve 12.
1/2 lb.mild sausage and 1/2 lb. hot sausage, browned and crumbled (ok to use all mild or mild and sage sausage combo too)
1/2 cup chopped onion (bag in hall freezer)
1/2 cup chopped green/red pepper (bag in hall freezer)
2 cups liquid egg or 8 whole eggs, well beaten
3 cups milk
4 Tbsp. melted butter
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. garlic powder
1 Tbsp. French's or other prepared mustard
1 1/2 Tbsp. worchestershire sauce
2 cups grated cheddar cheese
9 slices bread , cubed (use ordinary white or wheat bread...nothing fancy, and don't cut off crusts)
Brown and crumble sausage. Drain well. Measure chopped pepper and chopped onion and add to cooked sausage and stir.
. Combine eggs, milk, butter, salt, garlic powder dry and prepared mustard, and worchestershire sauce. Set aside.
Butter a 9 x 13 in. casserole dish. Layer bread cubes, sausage onion-pepper mixture and cheese. Repeat. Pour egg mixture over top.
Cover with foil and set in refrigerator overnight.
Next morning, remove from refrigerator. Let stand 20-30 minutes.
Bake at 325º (convection oven..use 375º for regular oven) for 20 minutes , then take foil off.
Bake another 35 minutes or until browned and set. Let stand 10 minutes or more before serving
Serves 12 men with hearty appetites (or more if you have other dishes).
This is impossible to ruin,and tastes great..not particularly light, but I have used eggbeaters and turkey sausage...not quite the same, but tasty!
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