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Sunday brunch is a great way to get family and friends together with limited expense and preparation time. Especially nice for the hostess is a brunch where the main dishes are prepared the night before. So invite over a dozen of your closest friends and join the party.
The night before, take two rolls frozen bread dough out of the freezer and thaw for about 2 hours. Then snip into bite sized pieces into a well greased 9 x 13 pan. Place the pan in the sink with a couple trays filled with (frozen) ice cubes. Bread dough will rise as the temp rises throughout the night.
In the morning, combine remaining ingredients and pour over the bread dough. Bake at 350 degrees for 20 minutes.
1 soup can full of cooking sherry (or white grape juice)
2 (4 oz.) cans sliced mushrooms, drained
The night before, grease a 9 x 13 pan. Combine soup, sherry (or juice) and mushrooms. Layer ingredients in the 9 x 13 in the following order: ½ of the eggs, ½ mushroom mixture, ½ cheese, remaining mushroom mixture, remaining eggs, and then top with remaining cheese. Refrigerate overnight. The day of the event, bake at 350 for 40 to 60 minutes until eggs are set and browned on top.
Chop onions the night before. The next morning, grease two 9 x 13 pans with 4 t. of vegetable oil (2 t. per pan). Layer 1/3 potatoes, ½ onions, some salt/pepper, 1 t. oil, then repeat. Top with the last 1/3 of potatoes, salt/pepper to taste and drizzle with last 1 t. of oil. Bake covered at 350 degrees for 1 hour. (Uncover for last 10 minutes.)
Yields: 12 servings
Preparation Time: 70 minutes
And finally, serve with a large tray or bowl of chopped fruit and a pre-cooked spiral sliced and glazed ham.
