Wednesday, March 30, 2011

Bed and Breakfast Recipes for Easter Brunch

If you are looking for something new to serve for Easter brunch this year you might want to check out some bed and breakfast recipes.  If your bed and breakfast is in Amish Country, Ohio, you may even get some recipes from an Amish friend.  The following recipes were found on a Progressive Meal Tour in Holmes County:

Sunrise Breakfast Casserole
1 lb. bacon, sausage or ham
8 slices of bread cubed
6 eggs
2.5 c. milk
3/4 t. seasoned salt
2 c. shredded cheddar cheese

1 can Cream of Mushroom soup
1/2 soup can of milk

Brown meat.  Put bread cubes on the bottom of a greased 9x13 pan.  Top with meat.  Beat eggs, 2 cups of milk and salt; pour over meat and bread.  Top with shredded cheese.  Refrigerate overnight.  Take out of refrigerator 1/2 hour before baking.  Mix soup with 1/2 cup milk and pour over egg mixture.  Bake at 350 degrees for 45 minutes, or until set and slightly golden on top.

Frozen Fruit Slush
12 oz. frozen orange juice
6 oz. frozen lemonade
2 c. sugar
3 c. water
12 oz. 7-Up or Sprite
20 oz. crushed pineapple
8-10 bananas
1 qt. fresh/frozen peaches
...OR fill in your favorite fruits/juices

Mix all of the ingredients and freeze in a bowl.  When partially frozen, stir to blend.  Thaw to a slush consistency to serve.  (Note: If you have enough space in your freezer you can pour this in to individual, clear diposable cups and freeze...take out of freezer about 1 hour before serving)

Try these recipes out for Easter Brunch and wow your guests.   Bon Apetite.

Written by Carol Steffey, Garden Gate Get-A-Way Bed & Breakfast, Millersburg, Ohio (330) 674-7608

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