Invite some of your favorite people to a summertime brunch! It’s a delightful way to get together with friends and is easy on the cook. This month’s recipes are Egg Souffle Brunch Casserole, Zucchini Bread and Fresh Strawberries with a great-tasting dip.

Enjoy!
Egg Souffle’ Brunch Casserole
1 pound ground pork sausage
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
10 to 12 eggs, lightly beaten
1/2 cup melted butter or margarine

2 cups cottage cheese
1 8-ounce can mild or hot
chopped green chilies, drained
3/4 cup shredded Monterey Jack
cheese

Brown sausage in skillet, stirring until crumbly; drain. Mix flour, baking powder and salt in bowl. Stir in eggs and butter. Add sausage, cottage cheese and chilies and mix well.

Pour into greased 9x13-inch baking dish. Bake at 350 degrees for 30 to 40 minutes or until set. Sprinkle with Monterey Jack cheese. Bake until cheese melts.

May be prepared one day in ad- vance and stored covered in refrigerator until just before baking.

Serves 12.
Zucchini Bread
3 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoon salt
4 eggs
1 1/2 cups packed brown sugar
3/4 cup vegetable oil
2 cups grated zucchini
1 cup coarsely chopped pecans
or other nuts
1 teaspoon vanilla extract

Mix first five ingredients in bowl. Beat eggs in mixer bowl until blended. Beat in oil and brown sugar. Add flour mixture alternately with zucchini, mixing well after each addition. Fold in pecans and vanilla. Spoon into greased and floured 5x9-inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until wooden pick, inserted in center comes out clean. Cool in pans for 5 minutes.

Freezes well.
Fresh Strawberries with Dip
About 24 large, fresh strawberries
with stems

1 7-ounce jar marshmallow
cream
1/2 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon orange juice

Mix three parts marshmallow cream with one part mayonnaise. Thin with lemon juice and orange juice for flavor. Taste and correct the seasoning.

To make ahead: the dip may be stored in the refrigerator for several days. Cover it in plastic wrap.

Serves 8.