Brunch & Snack Favorites

Late morning brunches on the porch and afternoon snacks on the patio or deck are great ways to serve your favorite recipes when the weather is warm. These two recipes fill the bill. Easy to make and serve, they include just enough spice to complement cool beverages.

Sally Vander Linden of Pleasantville, Iowa, sent us the recipe for Green Chile Bake. Serve this hearty brunch casserole with 1/2 cup of chopped olives on top, some salsa on the side and a fresh fruit salad. As a bonus, this dish does double duty; Vander Linden says that she sometimes prepares this egg-rich dish as a dip with toasted pita bread triangles.

The recipe for Pepperoni Pizza Dip was submitted by Amy Collins of Fort Valley, Va. Hardcore pepperoni fans may want to double the amount of pepperoni. In addition to chips or crackers, serve this dip with wedges of Italian bread or carrot and celery sticks.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week, and sharing them with our millions of readers across the nation.

Green Chile Bake - Sally Vander Lindeon, Pleasantville, Iowa

• 10 eggs
• 4 cups shredded Monterey Jack cheese
• 2 cups cottage cheese
• 1/4 cup butter or margarine, melted
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 4-ounce cans chopped green chiles, drained

Preheat oven to 350 degrees. Lightly oil a 13-by-9-inch baking dish. Beat eggs in a large mixing bowl. Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles. Pour into baking dish, and bake for 35 minutes or until the eggs are set. Cool for 10 minutes. Serves 8 to 10 for brunch, 12 to 16 as an appetizer.

Pepperoni Pizza Dip - Amy Collins, Fort Valley, Va.

• 8 ounces ricotta cheese
• 3/4 cup mayonnaise
• 1 and 1/2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped pepperoni
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/8 teaspoon crushed red pepper
• Chopped black olives
• Cherry tomatoes

Preheat oven to 350 degrees. Combine ricotta, mayonnaise and 1/2 cup mozzarella in a medium-size bowl. Stir in Parmesan, pepperoni, garlic powder, Italian seasoning and red pepper. Mix well and spoon into an ungreased ovenproof 1 and 1/2 quart casserole dish. Sprinkle remaining cup of mozzarella on top. Bake for 25 to 30 minutes or until cheese is bubbly and golden. Serve hot with wedges of Italian bread. Garnish with chopped black olives and cherry tomato halves. Serves 16.

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