Letters

Mother’s Day Brunch

Egg-cheese casserole (bacon variation given)

Egg-Cheese Casserole

2 tablespoons softened butter or margarine

1-1/2 cups shredded cheese

2 cups milk

½ teaspoon yellow mustard

½ teaspoon pepper

Optional: 6 slices bacon, cooked and crumbled

cheese over the croutons.

croutons and cheese. Sprinkle with the cooked, crumbled bacon.

                  Bake at 350 degrees for 30 to 35 minutes, or until a butter knife, inserted in the center of the dish, comes out clean; there should be no egg on it.

1 can of refrigerated crescent rolls

8 teaspoons raspberry jam, optional

                  Open the can of dough. Separate the rolls into the triangles by unrolling them on a work board. (Take care not to press down the dough; just lightly unroll them.) Put a teaspoon of raspberry jam on the wide end of the dough if using jam. Sprinkle some chocolate chips along the wide edge.

                  Roll up the dough, starting at the widest end, toward the pointed end. Put the rolled-up dough on an ungreased baking sheet 2 inches apart. Curve the ends in slightly to make a crescent shape.

                  Bake at 350 degrees for 20 minutes or until golden brown.

                  Makes 8 croissants.

Fruit cup

Fresh strawberries

Fresh berries of any kind

Plain yogurt, optional

                  Make this while the casserole is baking. Use any fruits your mom likes. Wash the fruit well, then cut it up into bite-sized pieces and layer it in a
small glass
cup or bowl. (Even a teacup looks pretty. Put a spoonful of yogurt on
top (optional), and put a sprig of mint leaves in the cup as a garnish.
Chill this while the casserole bakes.