A Delaware Brunch


1 beaten egg
1 tablespoon water
1 teaspoon Dijon mustard
3/4 cup shredded swiss cheese
1/4 cup finely cut onion
2 teaspoons snipped parsley
1 1/2 teaspoons caraway seed
1/2 teaspoon garlic salt
1/2 cup Parmesan cheese
1 package frozen puff pastry, thawed

Combine egg, water and mustard; set aside. In a bowl, stir together cheese, onion, parsley, caraway seed and garlic salt. Unfold pastry sheet. Brush generously with egg mixture. Sprinkle 1/2 cheese mixture lengthwise over half of the rectangle. Fold plain half over cheese, lining up edges and press to seal. Brush top of pastry with egg mixture. With a sharp knife, cut pastry crosswise into 1/2 inch strips. Twist each strip several times and place 1 inch apart on a greased baking sheet, pressing ends down. Bake 18-20 minutes til light brown. 36 appetizers or bread sticks.


1 nine-inch pastry shell, baked for 8 minutes @ 425.
Turn oven back to 350.

1 cup shredded swiss or cheddar cheese
2 tablespoons flour
1 tablespoon instant chicken bouillon
3/4 cup cooked, cubed chicken
1 cup milk
3 eggs, beaten
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoon chopped pimento

Toss cheese, flour and bouillon and add other ingredients. Bake 40-45 minutes until set. Allow to stand 10 minutes to firm.


1/2 pound of lump crabmeat
1 tablesp sherry
1 cup half and half
1 tablesp. butter
1 tablesp. minced onion
4 eggs, beaten
2 cups shredded swiss cheese
salt and pepper
1 9- inch pastry shell

Bake pastry shell at 425. for 8 minutes. Reduce oven temp to 350.

Toss all dry ingredients together and put in pastry shell. Pour egg and half and half custard over all. Bake for about 40-45 minutes til set, at 350.
Allow to stand for 10-15 minutes


2 small pkgs. orange Jello
2 cups boiling water
1 small can frozen orange juice
2 cans mandarin oranges, drained
1 large can crushed pineapple and juices

Prepare 1 envelope Dream Whip
1 sm. instant lemon pudding,
prepared with only 1 cup milk.

Combine with the Dream Whip,
and frost top of the gelatin.
Cut in squares and serve on lettuce


1 1/2 cups sugar
1 teaspoon soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups flour
1/2 cup oil
1/2 cups water
1 cup canned pumpkin
2 eggs
1/2 teaspoon each of nutmeg, cinnamon and cloves
1 cup nuts, chopped
1 teaspoon vanilla

Grease and flour 2 small loaf pans. Preheat oven to 350 deg
Combine all ingredients and bake for one hour or until done when tested with a straw. Cool at least one hour on rack.


2/3 cups melted butter
1 cup bread crumbs
3 tablespoon Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
salt and pepper
4 large chicken breasts
1/2 cup dry white wine

Combine bread crumbs with seasonings and put on a piece of waxed paper. Dip each breast in melted butter and coat with the crumbs. Arrange skin-side up in an ungreased baking dish.
Bake at 375 for 60 minutes. Ten minutes before done, pour the white wine around the chicken. I serve with wild rice and broccoli - and with cranberry tip-tops.
(if chicken is small, reduce time)


l can jellied cranberry sauce
3 tablespoons lemon juice

1 packet of Dream Whip, prepared (or Cool Whip)
1/4 cup mayonnaise
1/4 cup sugar
l - 8 oz. package cream cheese, softened
1 cup chopped walnuts or pecans

Mix sauce with a fork and add lemon juice. Spoon into foil cupcake liners in a muffin tin, to depth of 3/4 inch. Chill.

Beat softened cheese until fluffy, combine with other ingredients , folding in the Dream Whip last. Spoon into the muffin cups, over the cranberry mixture.

Freeze in the muffin tin. Remove and store in a zip-loc bag in freezer until needed. Serve on lettuce. Let stand a few minutes to thaw slightly before serving. Makes12 individual salads.

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I can be reached at:
Mary Lee MaryleeS@aol.com

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