Banana Brunch Punch
6 medium ripe bananas 1 can (12 ounces) frozen orange juice concentrate, thawed
3/4 cup thawed lemonade concentrate
3 cups warm water, divided
2 cups sugar, divided
1 can (46 ounces) pineapple juice, chilled
3 bottles (2 liters each) lemon-lime soda, chilled
Orange slices, optional
In a blender, cover and process the bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 1/2 cup warm water and 1 cup sugar to blender; blend until smooth.
Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid.
One hour before serving, remove punch in base from freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired. Yield: 60-70 servings (10 quarts).
Brunch Enchiladas
2 cups diced ham 2 cups light cream (or low fat
1/2 cup chopped green onion milk)
1/2 cup chopped green pepper 1 tablespoon flour
2 1/2 cups shredded cheddar Salt to taste
cheese 1/4 teaspoon garlic powder
8 seven inch flour tortillas Dash of Hot sauce
4 eggs
Combine ham, green onion and green pepper. Place 1/3 cup and 3 tablespoons cheese in the center of each tortilla; roll and place seam side down in baking dish. In a separate bowl combine eggs, cream, four, salt, garlic powder and hot sauce. Pour over tortillas. Cover and refrigerate several hours or overnight. Bake uncovered at 350º for 45-50 minutes. Sprinkle with remaining cheese and bake until melted about 3 minutes. Let stand 10 minutes before serving. Makes 8+ servings.
Strawberry Orange Muffins
2 1/4 cups flour 1/3 cup vegetable oil
2 teaspoons baking powder 1 egg
1 teaspoon baking soda 1 tablespoon orange zest,
1/2 teaspoon salt finely grated
3/4 cup sugar 1 cup strawberries, thinly
1/2 cup milk sliced
1/2 cup sour cream 1/2 cup strawberry jam
Preheat oven to 400º. Stir and toss together flour, baking powder, baking soda, and salt. Set aside. Whisk together sugar, milk, sour cream, oil, egg and orange zest until mixed. Stir in the thinly sliced strawberries. Add to the combined dry ingredients and stir just until blended. Place a spoonful of batter in each muffin cup. Top each with a teaspoon of jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake 15-18 minutes.
Happy Cooking!
