New Year's Day Brunch

Treat your overnight visitors to a late morning meal of comforting dishes that can be prepared ahead of time.

If you plan to make this casserole-style breakfast dish the same morning you serve it, omit chilling and bake in a 350 degree F oven about 15 minutes or until heated through.

• 1 1-1/8-ounce or 0.9-ounce envelope hollandaise sauce mix (to make about 1-1/4 cups sauce)
• 2 tablespoons capers, drained
• 1/2 teaspoon finely shredded lemon peel
• 3 English muffins, split and toasted
• 6 ounces thinly sliced, smoked salmon (lox-style) or Canadian-style bacon
• 6 eggs
• 1/4 cup milk
• 1/8 teaspoon pepper
• 2 tablespoons margarine or butter
• 3/4 cup soft bread crumbs (1 slice)
• Snipped fresh chives (optional)

1. Prepare sauce mix according to package directions. Stir in capers and lemon peel. Spread about 1/2 cup of the sauce over bottom of a 2-quart rectangular baking dish. Cover remaining sauce and set aside. Arrange muffins, cut side up, on top of sauce in dish. Divide salmon or Canadian-style bacon into six equal portions. Place salmon or bacon, folding as necessary, atop each muffin half.

2. Beat together eggs, milk, and pepper. In a large skillet melt 1 tablespoon of the margarine or butter over medium heat. Pour in egg mixture. Cook without stirring until mixture begins to set on top and around edges. Lift and fold partially cooked eggs with a spatula so uncooked portion flows underneath. Continue cooking for 3 to 4 minutes or until eggs are cooked but still moist. Spoon eggs atop muffin stacks, dividing evenly. Spoon remaining sauce over eggs.

3. For crumb topping, melt remaining 1 tablespoon margarine or butter. Add bread crumbs, tossing lightly to coat. Cover and chill the egg dish and crumbs separately overnight.

4. To serve, sprinkle muffin stacks with crumbs. Bake, uncovered, in a 350 degree F oven 25 minutes or until heated. If desired, sprinkle with snipped chives. Makes 6 servings.

The "souffle" is spread in a shallow pan and baked, then topped with ham and cheese and rolled into a spiral.

• 1/4 cup margarine or butter
• 1/2 cup all-purpose flour
• 1/8 teaspoon pepper
• 2 cups milk
• 6 beaten egg yolks
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 6 ounces thinly sliced ham
• 6 ounces thinly sliced provolone or Swiss cheese
• 1/2 cup lightly packed parsley sprigs (optional)
• 2 shallots or green onions, cut up (1/4 cup) (optional)
• 1 teaspoon dried basil, crushed (optional)
• 1-1/2 cups whipping cream (optional)
• 1 tablespoon cornstarch (optional)
• 1 tablespoon Dijon-style mustard (optional)
• Whole cranberries (optional)
• Green onion tops (optional)

Line a 15x10x1-inch baking pan with foil, extending foil 1 inch beyond edges of pan. Grease and lightly flour the foil.

In a medium saucepan melt margarine or butter. Stir in flour and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Remove from heat. Cool slightly.

In a medium bowl slowly stir thickened mixture into egg yolks.

In a large bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold a little of the beaten whites into the yolk mixture. Fold the yolk mixture into the remaining beaten egg whites. Spread in the prepared pan.

Bake in a 375 degree F oven about 20 minutes or until the souffle is puffed and slightly set and a knife comes out clean.

Meanwhile, place a long piece of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease the foil. Immeditely loosen the baked souffle from the pan. Place the foil-lined baking sheet over the souffle. Invert souffle onto the foil-lined baking sheet. Carefully peel off foil on top of souffle.

Place ham and cheese in a thin layer on top of souffle. Use foil on the baking sheet to lift and help roll up souffle from one of the short sides. (Don't roll the foil inside.) Lift souffle roll with the foil into a 13x9x2-inch baking pan. Cover roll with the foil. Chill for up to 24 hours.

Before serving heat souffle roll, covered with the foil, in a 375 degree F oven about 40 minutes or until heated through.

Meanwhile, if desired prepare Parsley Sauce. For sauce, in a blender container or food processor bowl combine parsley, shallots or onions, and basil. Cover; blend or process until finely chopped. Add cream, cornstarch, and mustard. Cover; blend or proces until mxiture thickens just slightly (about 30 seconds). Be careful not to overblend or you will end up with butter. Transfer mixture to a screw-top jar. Cover; chill for up to 24 hours.

When ready to serve, shake sauce in the jar. Transfer mixture to a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Unwrap the foil from souffle roll and loosen the ends of the roll where the cheese melted onto the foil. Using the foil, lift souffle from pan. Use large spatulas to transfer the roll to a warm platter, or lift foil and roll souffle out onto the serving platter. If desired, drizzle with a little sauce.

Garnish with whole cranberries and green onion tops, if desired. To serve, slice with a serrated knife. Serve sauce over slices. Makes 8 servings.

Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.

• 1/4 cup olive oil
• 2 tablespoons sugar
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 3 large oranges, peeled and sectioned
• 1 large pink grapefruit, peeled and sectioned
• 1 green onion, sliced (2 tablespoons)
• 1 tablespoon snipped fresh mint
• 4 cups shredded romaine lettuce (about 6 ounces)

1. For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.

2. In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.

3. To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.

Make-Ahead Tip: Refrigerate dressing up to 3 days before adding to fruit.

A rich French yeast bread that's shaped like a plump bun with a smalltopknot.

• 1 package active dry yeast
• 1/4 cup warm water (110 degrees F to 115 degrees F)
• 1/2 cup butter or margarine
• 1/4 cup honey
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1/3 cup milk
• 3 eggs
• 1 tablespoon poppy seed
• Milk

Soften yeast in warm water. In a large mixing bowl beat together butter or margarine, honey, and salt. Add 1 cup of the flour and 1/3 cup milk. Stir until well combined.

Beat in eggs. Add softened yeast; beat well. Stir in remaining flour and poppy seed until smooth. Transfer to a greased bowl. Cover and let rise in a warm place until double (about 2 hours). Refrigerate for 4 hours or overnight.

Punch down dough. Turn out onto a lightly floured surface; divide into quarters. Set one portion aside. Divide each of the remaining portions into 6 pieces, making a total of 18.

With lightly floured hands, form each piece into a ball, tucking under edges. Place each ball in a greased muffin cup. Divide reserved dough into 18 pieces; shape into balls.

With a floured finger, make an indentation in each large ball in the muffin cups. Press a small ball into each indentation. Cover and let rise until nearly double (30 to 40 minutes). Bake in a 325 degree F oven for 10 to 12 minutes. Do not brown. Remove from pans and cool. Transfer to freezer bags. Seal, label, and freeze up to 1 month.

To serve, partially uncover rolls. Let stand at room temperature for 15 minutes. Uncover completely; place on a greased baking sheet. Brush with a little milk. Bake in a 375 degree F oven for 10 to 12 minutes or until brown. Cool. Makes 18 rolls.

Coffee Cake or Cinnamon Rolls Save yourself some effort by buying these prepared.

Sparkling Wine or Sparkling Apple Juice Serve your favorite beverages.