Recipes Recipes

These are the recipes for the yummy food that was served at the breakfast. Thank you Gigi! (If you have any questions about the recipes, you may contact her.)

Brunch Enchiladas
2 c. cooked ham, diced
1/2 c. chopped green onions
10 flour tortillas (8")
2 c. shredded cheddar cheese, divided
1 Tbs. flour
2 c. whole milk
6 eggs, beaten
1/2 tsp. salt
1/4 tsp. ground mustard
Dash pepper

Combine ham and onions and place about 1/4-1/3 cup down the center of each tortilla. Top with 2 Tbs. cheese. Roll up and place seam down in a greased 9x13 pan. In a bowl, combine flour, milk, eggs and seasonings. Blend till smooth (can use a mixer or do it in a blender). Pour over tortillas. Cover with foil and refrigerate overnight or 8 hours. Remove from fridge 30 min. before baking. Bake, covered, at 350 for 25-30 minutes. Remove foil and bake for 10 minutes more, or until eggs are almost set. Sprinkle remaining cheese on top and bake for 3-5 minutes or until cheese is melted. Let rest 10 minutes before serving.


Frozen Cranberry Salad
8 oz. pkg. cream cheese, softened
1 can whole berry cranberry sauce
20 oz. can crushed pineapple, drained
8 oz. Coolwhip

In a large bowl, beat cream cheese till smooth. Blend in cranberries and pineapple. Fold in Coolwhip. Grease or line with foil or plastic wrap your pan(s). You can use 2 small loaf pans, or a jello mold ring pan or other shape. Cover and freeze till firm. You can freeze up to one month ahead. Remove from freezer 30 minutes before serving. Turn out onto serving plate and slice the salad. Serves 12-16.

Variations: Gigi has seen cherry pie filling in place of the cranberries, and drained mandarin oranges in place of the pineapple. you could try other fruits and fillings according to your taste and imagination. Also, the recipe originally included 1 c. chopped nuts, which I leave out because many do not like nuts or are allergic. But feel free to add them back in.