Include Strata In Brunch For Mom On Her Day

What to make Mom for Mother’s Day brunch?

How about an easy, healthy potato strata, accompanied by citrus-accented, cream-cheese-filled crescent rolls, topped off with a fruity, frozen punch (with perhaps a dash of rum).

Those are among the Mother’s Day Lilac Brunch recipes in “Gold’n Delicious,” the Junior League of Spokane cookbook that’s now in its second printing. Proceeds benefit area charities.

So treat Mom to a tasty repast on Sunday. Better yet, buy her the book, too - and maybe she’ll make Crab Stuffed Sole for dinner.

No Guilt Strata

Vegetable cooking spray

1 teaspoon vegetable oil

1 pound (about 4 medium) red potatoes, peeled, quartered and thinly sliced

5 large eggs

7 large egg whites

1 (16-ounce) container nonfat cottage cheese

1-1/4 cups (4 ounces) reduced-fat Cheddar cheese, shredded

1/2 cup Parmesan cheese, grated

1-1/2 cups (8 ounces) low-fat ham, diced

1/2 cup green onions, chopped

1/2 cup red bell pepper, chopped

1/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Preheat oven to 350 degrees.

Coat a large nonstick skillet with cooking spray, add oil and heat to medium-high. Add potatoes and saute until tender and browned, about 14 minutes. Cool slightly.

Whisk together eggs and egg whites in a large bowl. Add remaining ingredients and combine well.

Spray a 9- by 13-inch pan with cooking spray. Layer cooked potatoes in bottom of pan. Pour egg mixture over potatoes. Bake on a rack placed in the top third of oven for 30 to 35 minutes, or until golden on top and set in center. Serve immediately.

Yield: 12 servings.

Cream Cheese Crescents

Filling:

3 ounces cream cheese, softened

3 tablespoons granulated sugar

1/4 teaspoon almond extract

1 teaspoon orange peel, grated

Dough:

1 (8-ounce) package refrigerator crescent roll dough

Vegetable cooking spray

Glaze:

1 cup powdered sugar

2 tablespoons orange juice

2 teaspoons orange peel, grated

1 teaspoon butter, melted

1/4 teaspoon almond extract

Preheat oven to 350 degrees.

Blend filling ingredients with electric mixer until smooth. Open dough and separate into triangles, following perforations. Spread filling over triangles, leaving 1/4-inch border on all sides.

Roll up each crescent from bottom of triangle to top. Place on a baking sheet sprayed with cooking spray, forming crescent shapes. Bake until light brown, about 15 minutes.

Meanwhile, combine glaze ingredients. Spread over hot crescents and serve warm.

Yield: 8 servings.

Golden Cooler

2 cups sugar

3 cups boiling water

3 bananas, mashed

1/4 cup lemon juice

1-1/2 cups orange juice

1 (46-ounce) can pineapple juice

3 quarts ginger ale

Rum (optional)

Dissolve sugar in boiling water; cool. Add bananas and juices. Combine well and freeze for several hours to 2 weeks. Remove from freezer 1 to 2 hours before serving and stir in ginger ale (and rum to taste, if desired). Serving consistency should be slushy with frozen chunks.

Yield: 20 servings.

, DataTimes MEMO: Cut in Spokane edition

“Gold’n Delicious” sells for $22.95. Check stores, or call (509) 328-2166 to order.