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Nutri-Data . . . Brunch Ideas Accent Concern for Diet, Hospitality : In Spring, Chef's Fancy Turns to Buffet Fare


Plan a light springtime brunch buffet based on one of the wholesome main dish ideas here. The only other preparation that will be needed will be to arrange a bowl of fresh fruit, slice a loaf of French bread and chill a few bottles of wine or pitchers of tea. With only a little effort the result will be a pretty presentation of a light but well-balanced meal that nutrition-conscious guests will appreciate.

We start with an attractive and nutritious layered salmon terrine that is easy to prepare using canned salmon, mashed potato flakes and frozen spinach. To complete the meal serve the terrine with crackers or French bread, a simple fruit salad that needs no dressing and, for drinks, white wine or Champagne.

To add more vitamins, minerals and fiber to a meal planned around the Spicy Ham Pate, serve wedges of crisp apple, pears and pineapple instead of just bread to spread the pate on. A simple rice salad with a yogurt-based dressing and iced tea make a good nutritional and aesthetic complement to the pate.

Check the nutritional data on the other recipes here when planning a springtime brunch so your guests can appreciate your concern for their diets as well as your hospitality.


1 (15 1/2-ounce) can red salmon, drained and flaked

1 teaspoon chopped mint

1 teaspoon lemon juice

6 eggs

1 cup whipping cream

1 cup water

2 tablespoons butter

1 teaspoon salt

1 1/3 cups mashed potato flakes

2 (10-ounce) packages frozen chopped spinach, thawed and well drained

1/8 teaspoon ground nutmeg

Lemon slices

Mint leaves

Grease bottom of 8x4-inch loaf pan and line with wax paper. Set aside.

In medium bowl, combine salmon, chopped mint and lemon juice. In another medium bowl, combine eggs and cream. Mix well. Stir about 3/4 cup egg mixture into salmon mixture. Blend well. Spread salmon mixture in prepared pan.

In medium saucepan, bring water, butter and 1/2 teaspoon salt to rolling boil. Remove from heat. Stir in potato flakes and about 3/4 cup egg mixture. Spread potatoes over salmon mixture.

Add spinach, remaining 1/2 teaspoon salt and nutmeg to remaining egg mixture. Blend well. Spread spinach mixture over potatoes. Place loaf pan in baking pan with about 1 inch hot water. Bake at 350 degrees 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack 20 minutes. Refrigerate several hours or overnight. Loosen edges of terrine with knife. Invert onto serving platter. Peel away wax paper. Garnish with lemon slices and mint leaves. Makes 8 servings.

PER SERVING: 260 calories; 15 gm protein; 8 gm carbohydrate; 19 gm fat; 555 mg sodium; 460 mg potassium.


Protein 25% Riboflavin 15% Vitamin A 80% Niacin 20% Vitamin C 20% Calcium 20% Thiamine 06% Iron 10% SPICY HAM PATE

1/2 cup water

1/2 cup apple juice

1 tablespoon butter

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/3 cup milk

1 cup mashed potato flakes

1 pound ground ham

1/2 cup raisins

2 tablespoons finely chopped onion

1 (3-ounce) package cream cheese, softened

Heat water with apple juice, butter, salt and cloves until boiling. Remove from heat. Stir in milk and potato flakes with fork. In large bowl, combine 1 cup prepared potatoes, ham, raisins and onion. Mix well. Shape mixture into loaf on serving platter.

In small bowl, combine cream cheese and remaining 1/2 cup prepared potatoes. Blend well. Frost ham loaf with cream cheese mixture. Refrigerate several hours. Serve with apple, pear and pineapple wedges and sliced French bread, if desired. Makes about 12 servings.

PER SERVING: 147 calories; 11 gm protein; 10 gm carbohydrate; 7 gm fat; 425 mg sodium; 242 mg potassium.


Protein 17% Riboflavin 07% Vitamin A 03% Niacin 10% Vitamin C 03% Calcium 02% Thiamine 16% Iron 09% RATATOUILLE BRUNCH EGGS

3 tablespoons olive oil

2 cloves garlic, crushed

1 small onion, sliced

2 small zucchini, cut julienne

1/2 green pepper, cut julienne

2 medium tomatoes, quartered

1/2 pound eggplant, peeled and cut julienne

1 tablespoon lemon juice

1 teaspoon crushed fresh oregano

1 teaspoon fresh marjoram leaves

1/4 teaspoon crushed fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

6 poached eggs

Heat oil in skillet. Saute garlic and onion until tender. Stir in zucchini, green pepper, tomatoes, eggplant and lemon juice. Add oregano, marjoram, thyme, salt and pepper. Saute vegetables 10 to 25 minutes or until tender but not overcooked. Place in individual serving dishes and top each with hot poached egg. Makes 6 servings.

PER SERVING: 172 calories; 8 gm protein; 7 gm carbohydrate; 13 gm fat; 243 mg sodium; 333 mg potassium.


Protein 13% Riboflavin 13% Vitamin A 22% Niacin 05% Vitamin C 46% Calcium 05% Thiamine 08% Iron 10% SALMON QUICHE

2 (3-ounce) packages cream cheese, softened

1/2 cup sour cream

2 eggs

2 tablespoons prepared mustard

1 (7 3/4-ounce) can salmon, drained

1 (9-inch) uncooked pastry shell

1 (10-ounce) package frozen chopped broccoli, thawed and drained

1/4 cup chopped pitted ripe olives

1/4 cup shredded Swiss cheese

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