Hoosier Home Cookin'

At this time each year - the week before Christmas - I share my favorite breakfast recipes for Christmas morning. These special moments have always been a special part of the holidays for my family and me. There's nothing better than sharing warm moments in the early morning of such a special day with the people you love most.

Brunch Cake is one of my new favorites. I tried this savory dish last year at a wonderful Christmas buffet given by friends. Special Morning Bake is a great way to serve potatoes and Garlic Cheese Grits Bake is a Southern tradition. Round out your Christmas breakfast menu with homemade Apple Pecan Muffins and two fruity beverages - Orange Blush Punch and Perky Percolator Punch.

I wish you all a joyous holiday season. Merry Christmas and happy eating!

Brunch Cake

16 slices white bread
2 packages Canadian bacon
1 8-oz. package sharp grated
cheddar cheese
6 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/4 C. minced onion
1/4 C. green pepper
1 to 2 tsp. Worcestershire sauce
3 C. milk
1 stick margarine
1 C. crushed potato chips
Place 8 slices of bread in a 9x13 baking dish. Layer slices of Canadian bacon on bread. Cover each with cheese. Place another 8 slices of bread on top. Mix eggs, salt, pepper, mustard, onion, pepper, sauce and milk. Pour mixture over bread and refrigerate overnight. Just before placing in oven, melt 1 stick margarine. Pour over ingredients in dish and cover with crushed potato chips. Bake 1 hour at 350 degrees.

Special Morning Bake

2 lbs. hashbrown potatoes
16-oz. cream of celery soup
16 oz. cream of potato soup
10 oz. diced ham
1 lb. grated sharp Cheddar

Mix all ingredients in a bowl. Put in a buttered 9x11 inch dish and bake uncovered at 350 degrees for 45 minutes. Serves 12.

Garlic Cheese Grits

1 C. quick-cooking grits
1 roll or jar of garlic cheese
2 eggs, beaten

3/4 C. milk
1 stick margarine

Cook grits as package directs. Add cheese and butter. Cool. Combine eggs and milk. Pour into grits mixture. Pour into a buttered 2- quart casserole. Bake uncovered for 30 to 45 minutes in 375-degree oven. If desired, dust top with paprika and more cheese.

Apple Pecan Muffins

1 1/4 C. oil
2 C. sugar
3 eggs
2 tsp. vanilla
3 C. all-purpose flour
1 tsp. baking soda
1 1/2 tsp cinnamon
3 C. Granny Smith apples,
chopped
2 C. pecans, chopped

Combine oil, sugar and eggs and cream together. Stir in vanilla. Add all dry ingredients and mix very well. Add chopped apples and pecans. Grease and flour muffin tins or use paper or foil liners. Bake at 350 degrees for 35 minutes. Makes 12 muffins.

Orange Blush Breakfast Punch

1 (6-oz.) can frozen orange juice
concentrate, thawed and diluted
with water as directed on can
1 C. cranberry juice
1/4 C. sugar
2 C. club soda

Combine juices and sugar. Stir until sugar dissolves. Chill. Just before serving, add club soda to juice mixture. Serve over crushed ice. Double or triple recipe if desired.

Perky Percolator Punch

3 C. unsweetened pineapple juice
3 C. cranberry juice cocktail
1 1/2 C. water
1/2 C. brown sugar
3 thin lemon slices
3 sticks cinnamon, broken
1 1/2 tsp. whole cloves

Pour juices and water into a 12- cup percolator. Put other ingredients in basket. Process and serve warm in mugs with cinnamon stick "stirers."