which will be written another chapter of life.

Like all new beginnings, your first breakfast should also be special. After all, you have the whole day off, and the Christmas and New Year's eve chaos are behind you, so what more perfect time for a leisurely but tasty start? The following recipes are a sampling from a variety of special occasion menus in Betty Crocker's Easy Entertaining cookbook.

Other recipes are designed around menus for all seasons of the year and such special occasions as May Day, Easter, dinner under the stars, a Fourth of July picnic, and Hallowe'en.

As its title implies, Easy Entertaining provides the home cook with an interesting selection of appealing menus backed by recipes which are not expensive, don't require hours of fiddling preparation, and allow the host or hostess to enjoy the guests.

MAKE-AHEAD RAISIN BRIOCHE 1 package active dry yeast 3 tablespoons warm water 2 teaspoons sugar 31 cups all-purpose flour 1 cup sugar 1 teaspoon ground cinnamon 1 teaspoon salt 3 cup cold margarine or butter, cut up 1 cup milk 3 eggs 11 cups golden raisins 1 egg white, beaten MIX yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1 cup sugar, cinnamon and salt in food processor fitted with steel blade.

Cover and process until mixed. Add margarine; process until well blended.

Whisk milk and eggs into yeast mixture; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.) Turn dough out onto well-floured surface. Knead 1 minute until dough is smooth, adding more flour if necessary. Place in large greased bowl; cover tightly.

Let dough rise in warm place 40 minutes.

Grease 12 large muffins cups, 31 x 11 inches. Punch dough down. Using about 1 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate overnight.

Remove rolls from refrigerator. Let rise in warm place 40 to 45 minutes or until almost double in size. Heat oven to 350 degrees F. Uncover; brush rolls with beaten egg white. Bake 22 to 26 minutes until golden brown. Yield: 12 brioches.

STRAWBERRY-ORANGE JUICE 8 cups orange juice 1 pkge. (10 oz.) frozen sliced strawberries, thawed COMBINE orange juice and strawberries in large pitcher until well blended.

GLAZED CANADIAN BACON 1 cup packed brown sugar 1 tablespoon Dijon mustard 1 lb. unsliced Canadian bacon HEAT oven to 350 degrees F. Mix brown sugar and mustard in small bowl; spoon over bacon. Bake uncovered 20 to 25 minutes, basting several times with glaze until meat thermometer registers 140 degrees F. Cut into thin slices.

CRAB AND PEPPER HASH 1 cup margarine or butter 1 cup chopped green onions (with tops) 1 large red bell pepper, chopped 2 cloves garlic, crushed 11 lbs. small red potatoes, cooked and quartered 1 teaspoon salt 1 teaspoon pepper 1 package (12 oz.) frozen crab meat, thawed, drained and cartilage removed, OR salad-style imitation crab meat, thawed HEAT margarine in 10-inch skillet until melted. Cook onion bell pepper and garlic in margarine over medium heat until pepper is tender. Stir in remaining ingredients; cook about 5 minutes, stirring frequently, until hot.

TOP YOUR OWN EGGS 1 cup milk 1 teaspoon pepper 10 eggs 1 cup margarine or butter Shredded Cheddar cheese Sour cream Chopped green chilies Chopped fresh tomatoes PLACE milk, pepper and eggs in blender; cover and blend until mixture is foamy. Heat margarine in 10-inch skillet over medium heat; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so uncooked portions can flow to bottom. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist. Serve eggs with cheese, sour cream, green chilies and tomatoes.