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Do you have a big Christmas dinner on Christmas Eve or Christmas Day? Planning and preparation takes a lot of time and energy when you are serving a number of people, but you already know this. For many families, gifts are opened in the early morning, especially if there are little ones who "just can't wait" to see what Santa has put under the tree. So you are up early as well. How about inviting your family or guests for a Christmas morning brunch. This leaves the afternoon and evening to visit, play games, snooze a bit, watch a movie or just relax.

Today's recipes are delicious and easy to make if you are serving from 6 to 12 people. The youngsters and teenagers, as well as adults will enjoy this "pizza."

BRUNCH PIZZA

1 lb. bulk pork sausage

1 - 8 oz. tube refrigerated crescent rolls

1 - 1/2 c. shredded hash browns

1 c. shredded cheddar cheese (can substitute Co-Jack or hot pepper cheese)

5 eggs

1/4 c. milk

1/4 t. salt

1/4 t. pepper

2 T. grated Parmesan cheese

Cook sausage until no longer pink; drain and set aside. Separate crescent rolls into 8 triangles and put on an ungreased 12" round pizza pan with points towards center. Press over bottom and up sides to form a crust; seal perforations. (If you don't have a pizza pan, put dough as stated, on a cookie sheet. Spread dough in a 12" circle, pressing edge of dough up to form a 1/2-inch edge). Spoon sausage over crust; sprinkle with hashbrowns and cheddar cheese. In a bowl beat eggs, milk, salt and pepper; carefully pour over cheese. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes or until crust is golden. Serve fresh fruit with the pizza.

Makes eight triangles.

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Don't skip over this recipe because it has the word souffle in the title. It's a cinch to make!

BLUEBERRY BLINTZ SOUFFLE

1/4 c. butter, softened

1/3 c. sugar

6 eggs

1-1/2 c. (12 oz.) sour cream

1/2 c. orange juice

1 c. flour

2 t. baking powder

Filling:

2 c. (16 oz.) small-curd cottage cheese

1 - 8 oz. pkg. cream cheese, softened

2 egg yolks

1 T. sugar

1 t. vanilla

Blueberry Syrup:

1 - 15 oz. can blueberries (not blueberry pie filling)

1/2 c. corn syrup

1 T. cornstarch

1/2 t. lemon juice

Dash of salt and cinnamon

In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and o.j. In another bowl, whish together flour and baking powder; stir into egg mixture; set aside. Combine filling ingredients in a small bowl; beat until blended. Pour half of the batter into a 9x13" baking dish. Top with filling and rest of batter. Bake, uncovered, at 350 degrees for 40-50 minutes or until a knife inserted near center comes out clean.

Meanwhile, for syrup, drain berries, saving the juice; set aside. In a saucepan, combine next 5 ingredients and blueberry juice, mixing until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened, stirring constantly. Add blueberries; heat through but don't boil. Serve warm with souffle. Refrigerate any leftovers. Serve fresh fruit, muffin or quick bread for a delicious morning meal.

Makes 12 servings.

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HAM AND EGGSTART

1/4 c. chopped onion

1 T. butter

1 c. cubed ham

1 - 8 oz. tube refrigerated crescent rolls

4 eggs

1/2 c. milk

1/4 t. each, salt and pepper

1 c. shredded swiss cheese

1 T. minced chives - optional

In a skillet, saute onions in butter until tender. Remove from heat; stir in ham and set aside. Unroll crescent roll dough into one long rectangle. Press onto the bottom and 1" up the sides of a greased 9x13" baking pan; seal seams and perforations. Spread with ham mixture. In a bowl, beat eggs, milk, salt and pepper; stir in cheese. Pour over ham. Sprinkle with chives. Bake at 375 degrees for 23-28 minutes or until a knife inserted in center comes out clean. Refrigerate any leftovers.

Makes 8-10 servings.

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You can serve this sunny salad with any of the recipes given

SPARKLING

ORANGES

8 large oranges, peeled and sectioned

1/2 c. each, sugar and orange marmalade

1 c. white grape juice

1/2 c. lemon-lime soda (7-up or Sprite)

3 T. slivered almonds

3 T. coconut

Put orange sections in a large bowl. In a saucepan, combine sugar and marmalade; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over oranges and toss to coat. Cover and refrigerate overnight. Using a slotted spoon, remove oranges to a serving bowl. Sprinkle with almonds and coconut.

Makes eight servings.

Thought for the Day: We couldn't conceive of a miracle if none had ever happened. We wish for each of you a joyous Christmas in celebration of the baby born this day. In my native language: Christos Razdaetsja... Slavite Jeho. Christ is born...Praise Him. Alice

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