1981
Kitchen Krafts: Holiday Brunch
December 1981

“Kitchen Krafts: Holiday Brunch,” Friend, Dec. 1981, 24

Kitchen Krafts:

Holiday Brunch

By Winnifred and Ann Jardine

Easy Quiche

8 strips bacon

1 small onion, chopped

1 9″ unbaked pastry shell

1 1/2 cups swiss cheese, shredded

3 eggs

1/2 cup heavy cream

  1. Fry bacon strips until crisp, then drain, cool, and crumble.

  2. Pour all but 1 teaspoon bacon fat out of skillet. Add onion and cook until yellow.

  3. In bottom of pastry shell, sprinkle cheese, bacon and onion.

  4. Beat together eggs and cream, then pour into pie shell.

  5. Bake at 375° for 30–40 minutes or until golden brown. Best served hot, but may be served cold.

Christmas Salad

1 large red apple

1 large green apple

1 cup orange juice

french dressing

  1. Wash apples, cut into fourths, and core.

  2. Slice apples and dip into orange juice, then drain.

  3. On lettuce leaves arrange alternately one red slice then one green slice until a mound is formed. Serve with french dressing.

Eggnog Punch

3 eggs, well beaten

2 tablespoons sugar

dash ground cloves and ground ginger

1/4 cup lemon juice

4 cups orange juice

1 quart vanilla ice cream, softened

1 [16-ounce] bottle ginger ale, chilled

nutmeg

  1. In large mixing bowl combine eggs, sugar, cloves, ginger, and lemon juice.

  2. Add orange juice and ice cream and blend.

  3. Slowly add ginger ale down side of bowl and gently stir together.

  4. Pour into mugs and sprinkle with nutmeg.

Illustrated by Colleen Hinckley