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Brunch Recipes

In Italy, where Grandma's mother was born, omelets are left unfolded and called 'frittatas.'
After a midsummer trip to the local farmer's market, this dish often appeared on Grandma's table.
Fresh flavored and buttery, these potatoes were an easy and frequent side dish at Grandma's table.
Everyone wanted a second helping of this hearty, cheesy casserole.
Once Grandma got a blender, she used it for everything, including grating potatoes.
When we stayed at Grandma's house, we often awoke to the enticing aroma of this delicious egg dish.
The grapevines in the woods behind our house were strong enough for me to climb, so I picked the grapes each year.
Grandma amazed us when she transformed day-old bread into this casserole.
Warm from the waffle iron, these waffles were my favorite breakfast.
Leftover steak and potatoes from dinner were often turned into this hearty hash the next morning.
Eggs, cheese, ham, crisp bread cubes-this dish has so many of the flavors I loved as a girl.
No one knew what to call Grandma's spinach and egg dish, but it always created a 'sensation' at brunch!
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