Hawaiian Brunch Pizza

1 1/2 cups Original Bisquick?
1/3 cup very hot water
3/4 cup sour cream
1/2 teaspoon onion salt
3 eggs
1 (6 ounce) package sliced Canadian-style bacon, cut into thin strips
1 cup (4 ounces) shredded Cheddar cheese
1 (20 ounce) can pineapple chunks, well drained
1/4 cup chopped green bell pepper

Heat oven to 425 degrees F. Grease 12-inch pizza pan.

Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes.

Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving.

Makes 8 servings.

Nutritional Info Per 1 Serving: Calories 340 (Calories from Fat 145); Fat 16g (Saturated 7g); Cholesterol 120mg; Sodium 810mg; Potassium 260mg; Carbohydrate 27g (Dietary Fiber 1g); Protein 13g

Diet Exchanges: 1 Starch; 1 1/2 Medium-Fat Meat; 1 Fruit; 2 Fat

High Altitude (3500-6500 ft) Use 1/2 cup boiling water to make dough.

BLT Brunch Pie

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 cup shortening
1/2 cup sour cream *

Combine first 4 ingredients; cut in shortening until crumbly. Stir in sour cream. Cover; refrigerate 30 minutes. Press pastry into a 9 inch pie plate. Bake at 375 degrees F for 10 minutes. Cool completely.

Filling
3/4 cup mayonnaise *
1 cup shredded Cheddar cheese
1 (4 1/2 ounce) can mushroom stems and pieces, drained
8 bacon strips, cooked and crumbled
1 tablespoon chopped green pepper
1 tablespoon chopped onion
3 medium tomatoes, sliced

Combine mayonnaise, Cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. Bake at 350 degrees F for 30 to 35 minutes or until golden brown. Refrigerate leftovers.

6 to 8 servings

* Reduced-fat or fat-free sour cream and mayonnaise may not be substituted.

Impossible Brunch Pie

Spicy pork sausage, bell peppers and hash brown potatoes combine with cheese and baking mix for a large impossible pie recipe that’s perfect for a brunch.

2 pounds bulk pork sausage
1 bell pepper, chopped
1 onion, chopped
3 cups frozen hash brown potatoes
2 cups shredded Cheddar or Colby cheese, divided
1 cup baking mix
2 cups milk
1/4 teaspoon pepper
4 eggs, beaten

Preheat oven to 400 degrees F. Grease a glass 13 x 9 x 2-inch baking dish and set aside.

In large skillet, cook sausage, bell pepper and onion over medium heat, stirring frequently, until sausage is no longer pink; drain well.

Stir together sausage mixture, potatoes and 1 1/2 cups cheese in prepared baking dish.

In medium bowl, combine baking mix, milk, pepper and eggs and whisk until blended. Pour into baking dish over sausages and potatoes.

Bake at 400 degrees F uncovered for 40 to 45 minutes or until a knife inserted in center comes out clean. Sprinkle with remaining cheese, and bake 1 to 2 minutes longer until cheese is melted. Cool 5 minutes, then slice and serve.

Serves 8-10.

Ham-Asparagus Brunch Cake

Yield: 10 servings

2 tablespoons butter
3 tablespoons sliced green onion
About 1/2 pound fresh asparagus, cut (about 1 1/2 cups)
6 eggs
1/3 cup heavy cream
1 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked ham, chopped
6 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Melt butter in large heavy skillet. Cook onion and asparagus over medium heat about 3 minutes.

Stir together in large mixing bowl eggs, cream, and seasonings. Place asparagus mixture and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20 minutes.

Sprinkle dish with cheese and bake an additional 10 to 15 minutes.

Yield: 10 servings; Serving Size: 1/2 cup

Per Serving: 208 Cal (67% from Fat, 29% from Protein, 4% from Carb); 15 g Protein; 15 g Tot Fat; 2 g Carb; 1 g Fiber; 152 mg Calcium; 1 mg Iron; 533 mg Sodium; 189 mg Cholesterol

Benedict Strata

1 (12 ounce) package English muffins
6 slices (4 ounces) Canadian bacon, chopped
6 eggs
1 1/2 cups skim or low-fat (1 percent) milk
2 tablespoons reduced-fat mayonnaise
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Chives, optional
Halved lemon slices, optional

Split muffins and cut into cubes. Alternate even layers of muffin cubes and ham in lightly greased 8-inch square baking dish.

In medium bowl, beat together eggs, milk, mayonnaise, lemon peel and lemon juice until well blended. Pour evenly over muffin-ham mixture. Cover. Refrigerate several hours or overnight.

Uncover. Bake in preheated 350 degree F oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes. Garnish with chives and lemon slices, if desired.

Ham and Spinach Pie

Makes 4 to 6 servings.

Pastry
2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter or margarine
3-4 tablespoons water

Filling
1 (10 ounce) bag fresh spinach
2 whole leeks, washed and sliced
1 tablespoon butter
1/2 cup chopped parsley
2 cloves garlic, minced or pressed
1/2 pound (8 ounces) cooked ham, diced
4 eggs
1 cup light cream
2 cups shredded Cheddar cheese
1/2 teaspoon salt and pepper

For the pastry, in a large bowl combine the flour and salt. Cut in the butter until mixture resembles coarse crumbs. Add water and toss until a soft dough is formed. Wrap in plastic wrap and chill.

For the filling, clean and stem the spinach. Stack and slice spinach leaves into 1/2-inch shreds/

In a large saucepan, melt the cutter. Add the spinach and leeks and cook until soft.

add the parsley and garlic; cook, stirring, for 1 minute. Stir in the ham. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Preheat oven to 450 degrees F.

On a lightly floured surface, roll out chilled dough to fit the bottom and 1 inch up the sides of a 13 x 9-inch baking pan. Fit crust into pan. Line crust with foil and fill with pie weights. Pre-bake the pastry for 15 minutes, or until golden. Remove foil and pie weights. Let pastry cool.

Place the spinach mixture in a large bowl. Gently mix in the eggs, cream, salt and pepper. Turn mixture into cooled pastry.

Bake pie at 450 degrees F for 30 minutes or until filling is set.

Let pie cool slightly, then cut into squares. Serve hot.

Biscuit-Topped Lamb Casserole

Makes 6 servings.

2 tablespoons butter
1 medium onion, chopped
1 medium celery stalk, chopped
1 large clove garlic, chopped
2 teaspoons curry powder
1 pound ground lamb
1 tablespoon all-purpose flour
1 (16 ounce) can tomatoes, drained, seeded and chopped
1 cup chicken broth
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper

Topping, Glaze and Garnish
2 cups all-purpose flour
2 small carrots, finely grated
1 teaspoon baking powder
1/2 cup (1 stick) chilled butter, cut into small pieces
3/4 cup buttermilk
2 tablespoons butter, melted
1 teaspoon chopped fresh parsley

In a skillet, melt butter over medium heat. Add onion and celery; cook, stirring frequently, for 3 minutes. Add garlic and curry powder; cook for 1 minute. Add lamb; cook, stirring frequently, 4 to 5 minutes.

Stir flour into lamb mixture; cook for 2 minutes. Stir in tomatoes and broth. Cook, stirring frequently, until mixture thickens, 10 minutes. Stir in parsley and pepper. Remove from heat.

Spoon filling evenly into an ungreased 11 x 9-inch baking dish. Cool for 10 minutes.

In a large bowl, mix together flour, carrots and baking powder. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.

Make a well in the center of flour mixture. Add buttermilk all at once to well, tossing with a fork until dry ingredients are just moistened and a dough forms.

On a floured surface, using a floured rolling pin, roll dough to a 1/2-inch thickness. Using a floured 2-inch round biscuit cutter, cut out biscuits. Gather trimmings; roll to a 1/2-inch thickness and cut out more biscuits.

Place biscuits on top of lamb mixture. Brush with melted butter. Preheat oven to 425 degrees F.

Bake until biscuits are golden, 15 to 17 minutes. Transfer casserole to a wire rack to cool slightly. Sprinkle with parsley.