Pamper Mom With Breakfast

These rich morning favorites are perfect for honoring her special day.

Treat mom to a home-cooked breakfast on Mother's Day. This menu is so divine she'll forget about the kids' undone chores and dad's lingering "honey-do" list. Rich ingredients and indulgent flavors lend an irresistible twist to these scrumptious recipes. Sip on Coffee-Ice Cream Punch for a luscious start while cheesy Southwest Breakfast Strata bakes to a bubbly finish; both make great brunch items for company too. Clip and save these deliciously doable recipes for any occasion. SHANNON SLITER SATTERWHITE

SOUTHWEST BREAKFAST STRATA

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 25 MIN., BAKE: 30 MIN.

This recipe received our highest rating. You can prepare it the night before and pop it in the oven just before breakfast. Let stand at room temperature 30 minutes before baking.

1 pound mild ground pork sausage

1 small onion, chopped

½ green bell pepper, chopped

2 (10-ounce) cans diced tomatoes and green chiles

8 (10-inch) flour tortillas, torn into bite-size pieces

3 cups (12 ounces) shredded colby-Jack cheese blend

6 large eggs

2 cups milk

1 teaspoon salt

½ teaspoon pepper

COOK sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain and return to skillet.

ADD chopped onion and bell pepper to sausage in skillet, and sauté over medium-high heat 5 minutes or until vegetables are tender. Stir in tomatoes and green chiles; reduce heat and simmer 10 minutes.

LAYER half each of tortilla pieces, sausage mixture, and cheese in a lightly greased 13- χ 9-inch baking dish. Repeat layers.

WHISK together eggs, milk, salt, and pepper; pour over layers in baking dish. Cover and chill up to 8 hours, if desired.

BAKE, lightly covered with aluminum foil, at 350° for 30 minutes or until golden and bubbly. LINDSAY POWELL FOOSHEE

JOHNSON CITY, TENNESSEE

COFFEE-ICE CREAM PUNCH

MAKES ABOUT 13 CUPS

PREP: 20 MIN.

You can't drink just one cup of this creamy concoction. Go ahead and indulge.

1 quart chilled Coffee Concentrate*

1 cup whipping cream

½ teaspoon almond extract

Dash of salt

1 quart vanilla ice cream

1 quart chocolate ice cream

Garnishes: whipped cream, freshly grated nutmeg

WHISK together 1 quart Coffee Concentrate and next 3 ingredients.

SCOOP vanilla and chocolate ice creams into a punch bowl; add Coffee Concentrate mixture, gently stirring until ice cream slightly melts. Serve punch in glass mugs. Garnish, if desired. JOAN HARTSON

NEW ORLEANS, LOUISIANA

*Strong brewed coffee may be substituted for Coffee Concentrate.

Coffee Concentrate:

MAKES ABOUT 3 QUARTS

PREP: 30 MlN., STAND: 12 HRS.

Use this recipe, adapted from a recipe in Commander's Kitchen cookbook, to make a big batch to last up to a month in the refrigerator.

1 pound ground coffee with chicory or dark roast ground coffee

3 ½ quarts cold water

STIR together ground coffee and 3 ½ quarts cold water in a 1 gallon pitcher until all ground coffee is wet; let stand 12 hours at room temperature.

POUR coffee mixture through a large, fine wire-mesh strainer, discarding grounds. Clean strainer; place a coffee filter or double layer of cheesecloth in strainer, and pour coffee mixture through lined strainer. Return coffee concentrate mixture to pitcher; cover and chill up to 1 month.

NOTE: To make iced coffee, stir together ¼ cup each of Coffee Concentrate and water. If desired, stir in milk and sugar. Serve over ice.

Copyright Southern Progress Corporation May 2005
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