If you don’t have a lot of travel plans for Christmas day, it can be a perfect time to settle in and cook a big family brunch! Arlene and Patti are making lots of delicious dishes your family can enjoy as they celebrate, including: Arlene’s frittata, hot crab dip, creamy au gratin potatoes, corny beef casserole, apple cider ham, brunch fruit salad, majestic 7 layer salad, bacon wrapped mushrooms, and more!
Arlene’s Frittata
Ingredients
- 4 large eggs
- 1/2 lb sweet Italian sausage, cooked and drained
- 2 Tbsp oil
- 2 Tbsp butter
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, minced
- salt and pepper, to taste
- 1 Tbsp flour
- 3 Tbsp fresh chopped basil
- 3 Tbsp Parmesan cheese
- 2 cups shredded cheese, American, cheddar, Swiss, or any kind you prefer
- fresh whole leaves basil for garnish
- 2 large ripe tomatoes
Instructions
- Preheat oven to broil.
- In an ovenproof 10-inch skillet, over medium heat, allow oil and butter to melt and come to a medium high heat. Add onion, pepper and garlic and cook until vegetables are transparent, not browned. Stir in cooked sausage.
- In a bowl combine eggs and whisk until light a fluffy. Add salt and pepper, flour, Parmesan cheese and chopped basil and combine. Pour egg mixture over vegetables in skillet and make sure mixture covers them. Cook, pushing egg to center to be sure they cook thoroughly.
- When eggs are almost set, remove from heat and sprinkle with basil and shredded cheese. Place skillet in oven under broiler and keep a close eye so the cheese doesn't burn.
- Remove from skillet by tipping to one side and place on a flat serving plate. Slice tomatoes and place all over the top of the frittata. Cut into wedges and serve immediately. Makes 8 servings. Enjoy!
Hot Crab Dip
Ingredients
- 2 pkgs cream cheese, softened (8oz, each)
- 4 Tbsp mayonnaise
- 2 cups shredded sharp cheddar cheese
- 2 cans crab meat (6 oz, each)
- 1 1/2 Tbsp fresh lemon juice
- 2 tsp hot sauce
- 2 Tbsp Worcestershire sauce
- paprika, for garnish
Instructions
- Preheat oven for 350 degrees.
- In a medium bowl, mix the cream cheese, mayonnaise, cheddar cheese, crab meat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9-x-13-inch baking dish. Garnish with paprika.
- Bake in the preheated oven 30 minutes, or until golden brown and bubbly. Serve immediately with onion or garlic crackers. Makes 40 servings. Enjoy!
Corny Beef Brunch Casserole
Ingredients
- 3 cans corned beef hash (14 oz, each)
- 12 slices American cheese
- 12 large eggs
- 1/2 tsp pepper
Instructions
- Preheat oven to 350 degrees. Grease a 13-x- 9-inch baking dish.
- Spread hash in the bottom of the prepared baking dish. Layer cheese slices over hash. Beat eggs and pepper together; pour over top. Bake in preheated oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Makes 8 to 1 0 servings. Enjoy!
Arlene’s Amazing Apple Cider Roast Ham
This never-fail ham recipe is always a favorite for the holidays.
Ingredients
- 10 lb spiral sliced ham
- 4 cups apple cider vinegar
- 1 can pineapple rings
- 1 jar Maraschino cherries
- 1 cup orange juice
- 1/2 tsp cloves
- 1 tsp corn starch
Instructions
- Preheat oven to 325 degrees. In a large roasting pan, place spiral sliced ham. Pour one cup of apple cider vinegar on the top of ham and let it run down the sides. Using toothpicks, attach pineapple rings to the ham, save the juice from the pineapple. Place into oven.
- Every 30 minutes, open the oven to pour another cup of vinegar over ham. This helps remove the "wild" taste of the meat and makes it more tender. Continue basting and roasting for a total of 2 hours.
- While ham is roasting, combine orange juice, cloves, and leftover pineapple juice in a small saucepan. Bring to a low simmer. Combine cornstarch with a tablespoon of cold water and stir. While whisking the juice mixture vigorously, slowly pour in cornstarch mixture. Return pan to a simmer. The sauce should thicken. Remove from heat.
- Remove ham from oven, and place on a carving board. Discard leftover ham juices and vinegar in the roasting pan, they cannot be used for gravy. Allow ham to rest for 30 minutes while reheating the sauce. Slice ham, serve with sauce. Enjoy!
Creamy Au Gratin Potatoes
Ingredients
- 8 russet potatoes, sliced into 1/4 inch slices
- 2 onions, sliced into rings
- salt and pepper, to taste
- 6 Tbsp butter
- 6 Tbsp all-purpose flour
- 1 tsp salt
- 4 cups milk
- 3 cups shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees. Butter a 2 quart casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-sized saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven. Makes 8 servings. Enjoy!
Brunch Fruit Salad
Ingredients
- 1 can pineapple chunks (20 oz)
- 2 large firm bananas, cut into 1/4 inch chunks
- 1 cup green grapes
- 1 can mandarin oranges (15 oz), drained
- 1 medium red apple, sliced
- 1 medium green apple, sliced
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/3 cup orange juice
- 1 Tbsp lemon juice
Instructions
- Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
- In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving. Makes 1 0 servings. Enjoy!
Majestic 7 Layer Salad
This old-fashioned salad looks so pretty served in a tall glass dish.
Ingredients
- 4 cups shredded spinach or lettuce
- 2 Tbsp sugar
- 1 1/2 cups shredded milk cheddar cheese
- 2 cups sliced mushrooms
- 1 small red onion, sliced, separated into rings
- 2 pkgs frozen green peas (10 oz, each), cooked, drained
- 4 hard cooked eggs
- 1/3 cup mayonnaise
- 1/2 tsp dill weed
- 4 strips bacon, cooked and crumbled
- 1/2 cup blue cheese crumbles
Instructions
- In a clear, deep bowl, layer spinach or lettuce in bottom. Sprinkle spinach with 2 tablespoons sugar, then with 1 cup cheddar cheese. Layer mushrooms, red onion, peas and hard boiled eggs into bowl. Set aside.
- In a small bowl, combine mayonnaise, dill weed and 1/2 teaspoon sugar and mix well. Spread over salad to seal. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
- To serve, sprinkle with blue cheese crumbles and bacon. Makes 10 to 12 servings. Enjoy!
Bacon Wrapped Stuffed Mushrooms
Ingredients
- 1 pkg cream cheese (8 oz), softened
- 1 Tbsp dry Italian dressing mix
- 25 slices bacon, cooked partially
- 25 mushrooms, cleaned and stems removed
Instructions
- Preheat oven to 400 degrees.
- Place cream cheese and Italian seasoning in a bowl and cream until well blended. Place a spoonful of this cheese mixture into each mushroom and wrap each mushroom with a strip of bacon. Secure with a toothpick. Arrange the mushrooms on a medium baking sheet.
- Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown. Serve hot. Makes 25 servings. Enjoy!
Arlene’s Angel Biscuits
These are so light and fluffy. Be sure to use self-rising flour!
Ingredients
- 2 cups self-rising flour
- 1/3 cup vegetable shortening
- 1/2-3/4 cup buttermilk
Instructions
- Preheat oven to 500 degrees.
- Spoon flour into a measuring cup, level off and place in a bowl. Cut in the shortening with a pastry blender or fork until it is crumbly.
- Blend in just enough buttermilk with a fork until dough leaves sides of bowl. (Too much milk makes dough too sticky to handle; not enough milk makes biscuits dry.)
- Knead gently on a lightly floured surface, 10 to 12 strokes.
- Roll out the dough to about ½-inch thickness and cut with a floured biscuit cutter. Place on an ungreased baking sheet.
- Bake in preheated oven for 8 to 10 minutes. Serve at once. Makes a dozen 2-inch biscuits. Enjoy!
Transcript
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