By NANCY ZAMBELL
For The Vista
What a difference a week makes! It was a beautiful sunrise this morning, and yesterday—with temperatures in the high 50’s—reminded me that Spring is on the way! It was a great day for going to Knoxville, where I attended a Board meeting at the Lakeside Tavern in Concord Park.
It was a new restaurant for me, and the breakfast was delicious. I understand the Sunday brunch is magnificent, so I’m going to put that on my schedule.
And speaking of breakfast, these two recipes are easy to make and are company favorites. Both can be made ahead the night before. Enjoy!
Brunch Ham Enchiladas Recipe
2 c cubed fully cooked ham (or 1 c ham and 1 c bacon)
1⁄2 c chopped green onions
10-8” flour tortillas
2 c shredded cheddar cheese, divided
1 T flour
2 c half and half cream
6 eggs, lightly beaten
1⁄4 tsp salt
Combine ham & onions in large bowl; place about 1⁄4 c down the center of each tortilla. Top with 2 T cheese. Roll up & place seam side down in a greased 13×9 dish.
In another bowl, combine flour, cream, eggs & salt, until smooth. Pour over tortillas. Cover & refrigerate for 8 hrs or overnight. Remove from fridge 30 minutes before baking.
Cover & bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand 10 minutes before serving.
Cinnamon Nut Twists
2 tubes crescent rolls
2 T margarine
1⁄4 c brown sugar
1 T ground cinnamon
1/3 c finely chopped pecans
Unroll tubes of dough; press perforations & seams together to form 2 rectangles. Spread with margarine. Combine brown sugar & cinnamon; sprinkle over dough. Sprinkle with pecans.
Fold each rectangle in half, starting from short side. Cut each into 8 strips.
Twist each strip; tie into a knot. Bake at 375° for 10-12 minutes on ungreased baking sheet, until golden brown. Yield: 16 servings.