Tuesday, March 2, 2010

Brunch for 20 in a hurry

My oldest daughter and her family were visiting for a few weeks. Since she was born and raised in this area, we have a lot of family and friends who wanted to see her family while she was here. We decided to have an Open House this past Saturday so that everyone could stop by, say hello and cuddle with some of the sweetest, most delicious children in the world (my two grandsons).
I decided to have a brunch Open House so that everyone still had the rest of their Saturday to do. . . well, Saturday stuff. We held it from 9:00 to 12:00.

I usually like to make everything homemade, but my work schedule was crazy so I had to buy a few pre-made items to round out the menu.

Here's what I served:

Ham and Swiss Stromboli (recipe below)
Fruit platter
Banana bread
Sweet Rolls (purchased from Sam's club bakery)
Sausage (Jimmy Deans purchased at Sam's)
Mini Quiche (Frozen from Sam's - simply heat and serve)
Brunch Punch (recipe below)
Ice Water

Ham and Swiss Stromboli
Serves 6-8
1 tube refrigerated French bread (I use Pillsbury)
6 ounces thinly slice deli ham
1 green onion, sliced
1 1/2 cups shredded Swiss cheese
Unroll dough on a greased baking sheet.
Place ham over dough to within 1/2 inches of edges
Sprinkle evenly with onion and cheese
Roll up jelly-roll style, starting with a long side.
Pinch seams to seal and tuck ends under.
Place seam side down on baking sheet.
Cut several deep slits on top of loaf
Bake at 350 degrees for 25-30 minutes.
Serve Warm
I got this recipe from the Quick Cooking magazine back in 2001
Brunch Punch
Makes 3 quarts
1 (46 oz.) pineapple juice, chilled
3 cups orange juice, chilled
2 cups cranberry juice, chilled
3/4 cup powdered sugar
1/4 cup lime juice
Garnish: citrus slices
Stir together all ingredients. Serve immediately, or cover and chill 2-24 hours. Stir before serving.
I got this recipe from Southern Living Magazine in 2009

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