[Jamestown1630]

This week: Brunch!

(If you would like to be on or off of this weekly cooking ping list, please send a private message.)

-JT

[blueyon]

Oh I love your post.....first time seeing it. Please if you do not mind, add me to your ping list THANK YOU so much

[trisham]

bump!

[Liz]

Right, JT.....those marvelous brunch dishes deserves a special beverage.
Start w/ something easy. These hit the spot on a hot summer morning.

Watermelon Spritzer

Night before freeze watermelon slabs solid. Next day, scrape w/ a spoon
(looks like shaved ice). Place scrapings in glass, cover w/ ice-sold Sprite.
Add a lime wedge on the glass' edge....or maybe a mini watermelon slice.

[Trillian]

What's brunch?
You'll love it.
It's not quite breakfast, it's not quite lunch, but it comes with a slice of cantaloupe at the end.
You don't get completely what you would at breakfast, but you get a good meal.

[CottonBall]

That bread sounds wonderful. I’m going to have to try it. And I love eggs and I love guyere...

[henkster]

I love brunch. We have a winter tradition of dad (me) making Sunday brunch after church. I make NASCAR omlettes on Daytona 500 Sunday and football omlettes on Super Bowl Sunday.

My favorite, and also for the boys (even though they are grown) is the breakfast casserole on Christmas morning.

Spread one roll of Pillsbury crescent rolls in a greased 9 x 13 baking dish

1 lb. Browned Bob Evans or Purnell’s pork sausage, mixed with two cups shredded cheddar cheese. Pour mix over the crescent rolls.

beat 8 eggs with 1 cup milk and tablespoon of Bisquick pour evenly over sausage/cheese mixture.

cook in 350 degree oven for 40-45 minutes.

Let cool and cut slabs of fattening goodness as you wish.

[IamConservative]

Please add me to your ping list! Thanks.

[pugmama]

Still not getting pinged JT, so late to the brunch party. I LOVE brunch more than anything.
This is the recipe I make most holidays because I always get asked to make it. It takes some work,but it always looks and tastes great. I always add extra spice to this, to our taste.

http://allrecipes.com/recipe/24139/brunch-omelet-torte/

I use a springform pan. I use thick cut chopped cooked bacon instead of ham; will also change up the types of shredded cheeses; I add things like several types of peppers, mushrooms, fresh garlic, a bit of celery to the potatoes with toasted cumin and some smoked paprika.

[pugmama]

Since I now live in the South, I have enjoyed the brunches here. I like Rebecca Lang’s cookbooks and recipes.

I served her brunch a while ago, and made a peach cobbler with home made pecan ice cream for dessert. The food was very well received by our guests.

http://m.chronicle.augusta.com/life/food/karin-calloway/2011-03-29/rebecca-langs-southern-brunch-full-flavor#

[V K Lee]

A few comments/questions on WALMART grocery stores.

They’ve been stocking Tilapia, individual frozen, and selling in an embellished blue bag for some time now. The named supplier of same escapes me, but this was the only way to purchase. Now they are doing the same with SWAI fish, individual, frozen, in the same type of bag. A larger fish, but larger is not necessarily better. This fish is very soggy and mushy, not at all like tilapia. Searched for further information at the time the difference was realized, but have yet to find a recipe that really hits the mark in making them palpable. Fried, baked, blah!!

Another comment/question. The Clear American flavored water. Black Cherry is a favorite flavor, and have repeatedly praised it to friends and family. From this point forward found it best to keep my lips zipped. LOL Now find that there is virtually none on any shelves any longer. It must be the first flavor to travel out the door when the shelves are stocked.