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cient quantities. Say, "I need a 9x12-
inch pan of kugel."
* Purchase what you can and place
what you buy on serving dishes and
cover with plastic wrap and chill.
In order to prepare food for the
multitudes, caterers make kugels days
or weeks in advance and freeze them.
Fruit can be cut the day before or for
greatest ease of preparation, just buy
berries and grapes. A quick rinse and
you're ready to serve. You don't even
have to cut the green part from the
strawberries if you don't want to.
* Add individuality to your break-
fast with a few specialty items. If you
have a favorite brunch food, make it.
Some simple and quick make-ahead
recipes are included here.
Remember, you're serving in your
home. The foods you serve should be
homey. Even if you're not cooking.
Enjoy!

Prepare

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Smoked fish and herring
Breads and bagels
cheese
cottage cheese
picldes, olives
Coffee cake

Farm-out

Sweets
Fruit
Specialties

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fo r olde lialjults

Fruit
Tuna salad
Garnishes: tomato, cucumber,
shaved onion
Salad or vegetable
Egg dish
Kugel
Sweets

BRAZILIAN FRENCH TOAST
There's nothing inherently Brazilian
about this French toast other than the
fact that Brazilians use thicker-sliced
French bread rather than regular sliced
bread and eat it at room temperature,
sprinkled with plenty of cinnamon and
sugar.

4 eggs or equivalent egg substitute

2 cup milk
1 T sugar
1 t cinnamon
1 t vanilla
1 loaf French bread or baguette,
sliced 1/2-inch thick
Butter, margarine or oil for sauteing
Sugar and cinnamon for sprinkling
over French toast

Combine egg, milk, sugar and cinna-
mon in a medium bowl and whisk
until combined. Set aside.
Heat a small amount of butter,
margarine or oil in a large skillet over
medium high heat.
Dip bread slices in egg mixture,
letting the bread soak up the liquid
for about 30 seconds (longer if the
bread is not really fresh). Place the
bread in the hot skillet and brown one
one side, then the other. Let cool
before placing on a serving platter.
Just before serving, sprinkle with the
cinnamon and sugar. One baguette
serves 12-16. May be made one day
in advance.

THE EASIEST
VEGETABLE EGG SOUFFLE c_
Bake this just before serving for a tall
'crown." Make and bake it up to a
week before and serve it warm or at
room temperature for a quiche.
Either way, it's delicious.

4 T (1/2 stick) butter or margarine,
melted
2 cups milk
1 t salt
1 t Tabasco or red-pepper sauce
6 eggs
12 slices very soft sliced white
bread, do not trim edges
3/4 to 1 pound shredded cheese
3 cups chopped vegetables (see list
below)
Vegetable choices: grilled eggplant,
chopped broccoli, fresh or frozen
chopped spinach, asparagus, peas,
sauteed onions, chopped tomato,
green and red pepper, sauteed mush-
rooms, zucchini, etc.
Preheat oven to 350 degrees. Driz-
zle butter over the bottom of a 9x13-
inch baking dish. Set aside. Whisk
together milk, salt and eggs. Set aside.
Arrange half bread slices over the bot-
tom of the baking dish, overlapping
necessary. Sprinkle half the cheese
and all of the vegetables over the
bread. Layer the remaining bread over
the vegetables. Slowly and carefully
pour the milk/egg mixture over the
bread letting it soak up as much as
possible, pressing down to ensure the
bread has soaked up the liquid. Sprin-
kle remaining cheese over the bread
layer. Let the mixture rest for at least
15 minutes or up to 30 hours, cov-
ered with plastic wrap and chilled.
Bake, uncovered, for about 30-40
minutes, until bubbly. Tip: you might
want to bake the dish on a cookie
sheet, in case there are any spills. You
can freeze the baked quiche. El