If the main focus on food for family and friends this Easter Sunday is a snazzy breakfast or brunch, two Forum cooks have just what we need to feed them.
Both recipes became an instant hit with readers and have become favorite go-to recipes to make, bake and serve any old time you need them.
Both can also be made ahead of time, the day/night before — always a huge plus, at least at my house, and maybe yours, too.
Lynnwood cook Catherine L. Johnson originally shared this great egg recipe with us in an Oct. 17, 2003, Forum column. It’s a must-make for sure, but it includes an escape clause for the do-ahead possibility. If time is too short to make and keep in the refrigerator overnight, it can also be prepared, assembled and baked right that very minute. In other words, it’s a win-win proposition on the scheduling front.
Our second dandy comes to us from faithful Forum reader/helper-outer Gloria Carpenter of Kirkland.
In a May 5, 2010, Forum, she told us, “A friend gave me this blintz recipe a few years ago. She served it at a holiday brunch, and it is delicious and easy and can be put together the night before.”
In case you decide on the blintzes, though, before you rush off with grocery list in hand, Forum readers have previously found that the location of the blintzes in the frozen food sections at various stores can and does vary radically.
Most supermarkets do stock them, though, so be sure to ask before you give up and go home.
Scrambled-ahead eggs
1can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/4cup dry sherry
1 1/2cups shredded jack cheese
1 1/2cups shredded sharp cheddar cheese
18eggs, slightly beaten
2tablespoons milk
1teaspoon parsley flakes
1/2teaspoon dill weed
1/8teaspoon pepper
1/4cup butter or margarine
1/4pound fresh mushrooms, sliced
1/4cup chopped green onions
Paprika
In saucepan, stir soup over medium heat until hot and smooth. Remove pan from heat, stir in sherry and set aside. Toss cheeses lightly in mixing bowl to blend; set aside. In large mixing bowl, beat together the eggs, milk, parsley flakes, dill weed and pepper; set aside.
In a large frying pan, melt butter or margarine over medium heat; add mushrooms and green onions and cook, stirring, until onions are limp. Add egg mixture and cook, scrambling, just until soft curds form. Remove pan from heat and spoon half of the egg mixture into a 7-by-11-inch baking dish. Spoon half of the soup mixture evenly over the egg layer, then sprinkle evenly with half of the cheese.
Repeat layers of eggs, soup mixture and cheese, then sprinkle dish evenly with paprika. (At this point, dish can be cooled, covered and refrigerated overnight.)
To bake, place uncovered pan in preheated 300-degree oven and bake about 35 minutes. If refrigerated overnight, add additional baking time and bake until hot throughout. Makes one 7-by-11-inch pan.
Blintz casserole
1cube (1/2 cup) butter
2packages frozen cheese blintzes (Golden’s preferred)
6eggs
2cups light sour cream
1/4cup orange juice
1/4cup sugar
2teaspoons vanilla
Preheat oven to 350 degrees. Melt butter in a 9-by-12-inch casserole pan. Place blintzes in casserole (separate, if stuck together) and space evenly.
In a mixing bowl, beat eggs until frothy. Add the sour cream, orange juice, sugar and vanilla and beat until well blended. Pour over the blintzes (see note) and bake for an hour or until puffed and golden brown. Makes 6 to 8 servings.
Note: Once the dish is assembled, it can be covered and refrigerated overnight before baking, if desired.
The next Forum will appear in Friday’s comics section.
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