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Bread Pudding.....and Happy St. Patrick's Day! -- Judy, 16:46:02 03/17/06 Fri (NoHost/71.115.107.42)

Our newspaper had a recipe for bread pudding, and one of my co-workers brought some to work. Just had to make it! Scott soaked the raisins in whiskey before I got home:)

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Thanks again! -- Annie, 17:19:34 03/16/06 Thu (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

Thanks, Pep! We had a very nice dinner with Nadine and Jim and the rest of the weekend was great too!!

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Happy Birthday Annie!!!!! -- Pep, 17:46:19 03/10/06 Fri (24-116-81-223.cpe.cableone.net/24.116.81.223)

Hope you have had a great day and that C. took you out for a nice dinner.

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Thanks! :-D -- Annie, 07:44:35 03/10/06 Fri (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

Hey, Judy! Thanks so much for the birthday wishes and of course, the 'song'!! It's a BIG birthday for me!!

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HAPPY BIRTHDAY, ANNIE!! -- Judy, 03:42:35 03/10/06 Fri (pool-71-116-4-178.sangtx.dsl-w.verizon.net/71.116.4.178)

HAPPY BIRTHDAY TO YOU, HAPPY BIRTHDAY TO YOU, HAPPY BIRTHDAY, DEAR ANNIE, HAPPY BIRTHDAY TO YOU!!

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Meat loaf -- Pep, 19:56:15 03/09/06 Thu (24-116-81-223.cpe.cableone.net/24.116.81.223)

Yes I made the meatloaf and it was really good. I had mashed potatos and green beans - salad. Kirk really enjoyed it. And the next day I made meatloaf sandwiches.

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French toast -- Annie, 15:11:46 03/06/06 Mon (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

I saw a 'stuffed' French toast on tv a while back and this one sounds alot like that! Both had cream cheese. Delicious!

Did you make the meat loaf yet??? Can I come for dinner??? ;-)

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Baked French Toast #3 -- Pep, 06:29:18 03/06/06 Mon (24-116-81-223.cpe.cableone.net/24.116.81.223)

Baked French Toast #3
Serving Size : 6
1 loaf firm bread -- cubed
8 ounces cream cheese -- cubed
10 eggs
1 1/2 cups half-and-half
1/2 cup butter -- (1 stick) melted
1/4 cup maple syrup

Arrange half the bread cubes in a 9x13-inch baking pan sprayed with nonstick cooking spray. Layer with the cream cheese and remaining bread cubes.
Whisk the eggs, half-and-half, butter and maple syrup in a bowl until blended. Pour the egg mixture over the prepared layers, pressing the bread cubes to ensure even coverage. Chill, covered with plastic wrap, for 8 to 10 hours. Bake at 350 degrees for 40 to 50 minutes or until set. Serve with jam, confectioners' sugar and/or syrup.

Source:
"from Cooking by the Boot Straps...A Taste of Oklahoma Heaven"
Copyright:
"2002 The Junior Welfare League of Enid"

- - - - - - - - - - - - - - - - - - -

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Meatloaf -- pep, 07:30:06 02/22/06 Wed (24-116-81-223.cpe.cableone.net/24.116.81.223)

BTW that was a recipe by Robert St. John a noted Southern cook and as soon as I get my kitchen back in order I am going to make one of these meatloafs, with fresh green beans, mashed potatoes and gravy. I am very tired of soup and sandwiches. LOL

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Meatloaf -- pep, 07:28:23 02/22/06 Wed (24-116-81-223.cpe.cableone.net/24.116.81.223)

THE WORLD'S LAST MEATLOAF

2 pounds ground beef
1 tablespoon bacon grease or canola oil
1 cup onion, minced
3/4 cup celery, minced
3/4 cup bell pepper, minced
1 teaspoon garlic, minced
1/8 teaspoon thyme, dry
1/4 teaspoon oregano, dry
2 teaspoons steak seasoning (this is a seasoning in the author's book, but you may substitute your favorite seasoning mix for meat)
1 tablespoon salt
1 cup milk
1/2 cup ketchup
1 tablespoon Worcestershire sauce
3 eggs
1 cup bread crumbs, coarse

Preheat oven to 325 degrees.

Heat the bacon grease in a large skillet over medium heat. saute vegetables with salt and dry herbs until tender. Allow to cool.

Combine milk, eggs, Worcestershire and ketchup and mix well. Place ground beef, cooled vegetables and egg mixture into a large mixing bowl. Using your hands, squish the meatloaf until you have mixed everything together and all is well incorporated. Fold in the bread crumbs last.

Shape the meat mixture into the form of a loaf on a baking sheet. Using your hand, make an indentation down the center of the loaf (this is where the glaze goes). Bake 50 minutes.

While meatloaf is cooking make the glaze. Remove from the oven and spoon glaze down the center of the meatloaf and spread over the sides. Return meatloaf to rest 15 minutes before serving.

Yield: 8-10 servings.

Tomato glaze: Heat 1 teaspoon bacon grease or canola oil over low heat. Cook 1 teaspoon minced garlic and 1 tablespoon minced onion for 2 to 3 minutes. Add 1/4 cup brown sugar and stir till dissolved. Stir in 2 tablespoons yellow mustard, 1 tablespoon Worcestershire sauce and 1 cup ketchup and mix well.

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Happy Almost Valentine's Day! -- Judy, 17:02:12 02/12/06 Sun (NoHost/71.115.111.253)

Happy Valentine's Day! Scott & I went to eat (Italian) last night so that it wouldn't be as busy as Tuesday. Alsom, I won't have to come in from work and dress! I wear jeans, ya know! I miss the school schedule getting home early!

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Scones -- Annie, 06:06:10 02/08/06 Wed (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

This one came from Pep...or maybe Tanya. At any rate, they're really delicious and I was so proud of myself because they looked just like the scones in the bakery! LOL!

Cranberry Orange Scones

8 servings

1 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/2 cup dried cranberries
2 teaspoons grated orange rind
1/2 cup buttermilk
1 egg
1 cup powdered sugar
2-3 tablespoons orange juice

Preheat oven to 400 degrees F.
Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
Stir in cranberries and orange peel.
In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
On a floured board, knead gently a few times, but not too much.
Form into a patty on an ungreased cookie sheet; cut into 8 wedges with a knife but do not move it.
Bake at 400 degrees F.
for 15-25 minutes or until light golden.
Mix together powdered sugar and orange juice into a glaze; drizzle over scones.
Separate scones and serve warm.

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Thanks! -- Annie, 06:01:01 02/08/06 Wed (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

Thanks, Pep! It sure is fun!

That pasta recipe sounds great!

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computers -- Pep, 06:43:18 02/05/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Annie, so glad you are enjoying your new computer and "learing new things". We need to keep our minds moving...LOL

I would like to get a new computer but I sure hate moving all my stuff over to another one. Maybe I'll just buy a DVD drive and maybe install Windows XP.

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Thin Spaghetti with Crab, Asparagus and Sun-Dried Tomatoes -- Pep, 06:40:44 02/05/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

* Exported from MasterCook *

Thin Spaghetti with Crab, Asparagus and Sun-Dried Tomatoes

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
3 medium garlic cloves -- minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-packed sun-dried tomatoes -- sliced
3/4 teaspoon crushed dried red pepper
Salt and pepper to taste
1 pound fresh asparagus -- trimmed and
cut diagonally into 1-1/2-inch pieces
1 thin spaghetti -- (12 ounces)
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil -- thinly sliced

Heat the olive oil in a large heavy skillet over medium-high heat. Saute the garlic in the hot olive oil for 2 minutes. Stir in the fresh tomatoes, sun-dried tomatoes and red pepper. Simmer, covered, for 5 minutes or until the sun-dried tomatoes soften, stirring occasionally. Season with salt and black pepper.

Cook the asparagus in boiling salted water in a saucepan until tender-crisp. Remove the asparagus to the skillet with the tomato sauce, reserving the liquid. Return the reserved liquid to a boil. Add the pasta. Cook just until tender but still firm, stirring occasionally; drain. Bring the tomato sauce to a simmer, stirring occasionally. Stir in the mascarpone cheese. Add the pasta and crab meat and toss just to warm. Divide the pasta equally among serving plates. Sprinkle with the basil.

SERVES: 4 - 6

Source:
"from Colorado Colore:A Palate of Tastes"
Copyright:
"2002 by The Junior League of Denver, Inc"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 403 Calories; 32g Fat (70.8% calories from fat); 7g Protein; 23g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 37mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat.

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Hi! -- Annie, 06:04:48 01/31/06 Tue (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

Hi everybody! New computer is awesome so far!! Lots of new stuff to learn! Hope you all are doing great on this last day of January!

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Texas Longhorns -- Judy, 02:37:02 01/06/06 Fri (NoHost/71.115.111.253)

WE ARE SO EXCITED ABOUT THE LONGHORNS:)))

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Recipe -- Kathy, 15:38:40 01/05/06 Thu (slipstream3.lnh.md.rcn.net/208.59.89.57)

I saw these being made on TV...they were so cute!

MINI FRITTATAS

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley.

Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.

Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately. Food TV Giada De Laurentiis

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Tips from Taste of Home -- pep, 08:11:45 01/04/06 Wed (24-116-81-223.cpe.cableone.net/24.116.81.223)

. When I make stuffing to accompany a family dinner, I prepare a double
batch. I freeze the extras in 1-cup portions to be used when small
amounts are needed for stuffing pork chops, flank steaks or other cuts of
meat. -Cheryl M., Fort Collins, Colorado

. I buy beef rump roast when it's on sale, then partially freeze it to
make it easier to slice. I cut it into chunks for stew meat, then put
the appropriate amount for a batch of stew into each bag. (A
medium-sized roast yields three or four batches of stew meat.) I find it
convenient to have these packages on hand, and they're less expensive than
buying stew meat from the store. -Marilyn P., Bonita, California

. When I have extra time, I like to prepare desserts and keep them in
the freezer until needed. To protect pies or delicate desserts, I tape
an inverted foil pie tin over the top of the pan before storing. This
cushions the dessert and keeps it from being crushed by other objects in
the freezer. -Laurie J., Phoenix, Arizona

. To save time on future meals, buy boneless, skinless chicken breasts
in 5- to 10-pound packages. Cook them all at once, cool them and cut
them into strips. Stored in freezer bags, these chicken strips are handy
for making stir-fries, tossing into salads or using in any recipe that
calls for cooked chicken. -Julie J., Beulah, Michigan

. I save and freeze the liquid from cooking fresh or canned vegetables.
When I'm ready to make vegetable soup, I use this liquid in place of
water. -Nancy M., Rock Falls, Illinois

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Hi Lori -- Pepper, 10:05:07 01/01/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Lori, so sorry to hear about your divorce but glad you have the kids and your job. It has been awhile since we have heard from you and hope your new year will be better.

I can't believe the kids are all grown up "practically".

Keep us posted.

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welcome back -- Kathy, 18:11:24 12/27/05 Tue (slipstream3.lnh.md.rcn.net/208.59.89.57)

Hi Lori,
Nice to hear from you and thanks for the update. Sorry to hear of your divorce but glad you are keeping busy with work, family and kids. They are getting so grown up now and both in school. I remember when they were newborns!

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It has been a very long time -- Lori, 22:12:30 12/26/05 Mon (c-24-13-155-118.hsd1.il.comcast.net/24.13.155.118)

Hello everyone!
It has been a very long time. I have been very busy. Just recently gotten divorced. I have 2 of my kids living with me, and there dad now lives in Texas. He moved back there in September so now the kids are out there for Christmas break. I have been working for my family so that is keeping me busy, and of course the kids are keeping me Very Busy with there homework, and school activities. I can't believe that my kids are almost 10 and 8 years old. Rachel is in 2nd grade, and Sam is in 4th grade.

Hope everyone had a great holiday, and hope every one has a Happy New Year.

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Merry Christmas Eve -- Judy, 15:52:43 12/24/05 Sat (NoHost/71.115.111.253)

MERRY CHRISTMAS EVE TO ALL!

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Last breakfast -- pep, 16:17:21 12/15/05 Thu (24-116-81-223.cpe.cableone.net/24.116.81.223)

Zippy Egg Casserole
* 1 pound pork sausage
* 1 (5.5-ounce) package seasoned croutons
* 1 1/2 cups shredded Cheddar cheese
* 1 cup shredded Swiss cheese
* 1 cup shredded pepperjack cheese
* 8 eggs
* 1 pint half-and-half cream
* 1 1/2 cups milk
* 1 1/2 teaspoons dry mustard
* 1 tablespoon minced onion
* salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium-high heat
until
evenly brown. Drain, crumble and set aside. In a lightly greased
9x13-inch
baking dish, arrange the croutons in a single layer. Layer with Cheddar
cheese, Swiss cheese, and pepperjack cheese. Top with the cooked
sausage.
In a large bowl, beat together the eggs, half-and-half, milk, mustard,
onion, salt and pepper. Pour into the dish over the sausage. Cover and
refrigerate overnight. The next morning, bake in an oven preheated to
350
degrees F for 45 to 60 minutes. Let sit for 20 minutes before serving.

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More breakfast -- pep, 16:16:45 12/15/05 Thu (24-116-81-223.cpe.cableone.net/24.116.81.223)

Toasted Almond Muffins
* 2 1/2 cups all-purpose baking mix
* 1 (12-ounce) can evaporated milk
* 1 cup granulated sugar
* 1/3 cup vegetable oil
* 1 large egg
* 1 cup sliced, toasted almonds (divided)
* 1 cup powdered sugar (sifted)
* 1-2 tablespoons orange juice

Preheat oven to 375 degrees F. Grease or paper line 18 muffin cups.
Combine
baking mix, evaporated milk, granulated sugar, vegetable oil, and egg
in
large mixer bowl. Beat on high speed for 30 seconds or until blended.
Fold
in 3/4 cup almonds. Spoon batter into prepared muffin cups, filling 2/3
full. Bake for 15 to 18 minutes, or until wooden pick inserted in
center
comes out clean. Remove to wire racks to cool completely. Combine
powdered
sugar and orange juice in a small bowl. Spread over each muffin;
sprinkle
with remaining almonds.

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More Breakfast -- pep, 16:16:03 12/15/05 Thu (24-116-81-223.cpe.cableone.net/24.116.81.223)

Breakfast Squares
* 2 cups buttermilk baking mix
* 1 pound bulk sausage
* 1 1/2 cups shredded cheddar cheese
* 1/4 cup sour cream
* 1/2 - 1 teaspoon garlic powder (to taste)
* 1/2 cup onion, chopped finely
* 1/2 cup grated parmesan cheese
* 1 egg, beaten
* 2/3 cup milk
* salt to taste

Precook sausage and drain well. Mix together all ingredients. Place in
a
greased 13x9-inch pan. Cook 25 to 30 minutes at 350 degrees F. Cut into
squares to serve.

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More Breakfast -- pep, 16:15:10 12/15/05 Thu (24-116-81-223.cpe.cableone.net/24.116.81.223)

Breakfast Casserole
* 1 (16-ounce) package ground pork breakfast sausage
* 12 eggs
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75-ounce) can milk
* 1 (4.5-ounce) can sliced mushrooms, drained
* 1 (32-ounce) package frozen potato rounds
* 1/2 cup shredded Cheddar cheese

Place sausage in a skillet over medium-high heat, and cook until evenly
brown. Drain, and set aside. Preheat over to 350 degrees F. Lightly
grease
a 9x13-inch baking dish. In a large bowl, beat together the eggs,
condensed
cream of mushroom soup, and milk. Stir in the sausage and mushrooms,
and
pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake
in a preheated oven for 45 to 50 minutes. Sprinkle with cheese, and
bake an
additional 10 minutes, or until cheese is melted.

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Nancy's Christmas Breakfast Traditions -- pep, 16:13:49 12/15/05 Thu (24-116-81-223.cpe.cableone.net/24.116.81.223)

Christmas morning is a special time. Children running to the tree to
see
what Santa has brought and discovering what treasures were inside the
pretty wrappings under the tree. Make Christmas breakfast a family
tradition by trying one of these recipes.

Eggnog Pancakes
* 1 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup eggnog
* 2 tablespoons melted butter
* 1 egg, lightly beaten

Heat a lightly oiled skillet or griddle over medium heat. In a bowl,
mix
the flour, sugar, baking powder, and salt. Make a well in the center,
and
pour in the eggnog, butter and egg. Mix until dry ingredients are
evenly
moist Pour 1/4 cup batter onto the hot griddle for each pancake. Cook
pancakes until bubbly on top. Flip with a spatula, and continue cooking
until lightly browned on bottom.

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This will warm the cockles of your heart -- Pep, 06:37:37 12/13/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

French Onion Soup

.Was POINTS� value of | 6
Now POINTS� value of | 3
Servings | 4
Preparation Time | 10 min
Cooking Time | 16 min
Level of Difficulty | Easy

Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce.

2 medium onion(s), thinly sliced
4 Tbsp dry sherry, or nonalcoholic wine
4 cup fat-free beef broth
1 tsp Worcestershire sauce
4 slice French bread
2 Tbsp grated Parmesan cheese, such as Parmigiano-Reggiano

1. Preheat oven to 350�F. In a large saucepan, combine onions and sherry; saut� until onions are tender, about 6 minutes.

2. Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.

3. Meanwhile, toast bread in oven until golden brown.

4. Place one piece of toast into each of four bowls. Divide soup among bowls and top each with 1/2 tablespoon of grated cheese. Yields about 1 1/2 cups per serving.

Chef Tips

We updated the French Onion Soup by:

* Stir-frying the onions in dry sherry instead of butter.

* Removing the fat from the beef broth.

* Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl.

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potatos -- Pep, 13:40:05 12/10/05 Sat (24-116-81-223.cpe.cableone.net/24.116.81.223)

Thanks Judy. I am going to do my smashed taters this way the next time I have a big dinner.

You can keep the chicken though. LOL I'll stick with my turkey and ham.

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Sounds good! -- Judy, 12:35:36 12/10/05 Sat (NoHost/71.115.111.253)

Pep, the mashed potatoes sound like a neat recipe! Whatever is easier is GOOD! The chicken kisses have got to be good.....with cream cheese & lemon pepper! Love both of those!

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Crockpot Mashed Potatoes -- Pep, 06:59:01 12/06/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

Annie this one is for you. If you do Christmas Dinner and you want to do the mashed potatos in advance, this will do it. You could use your nesco instead of the crockpot.

Crockpot Mashed Potatoes

Make these mashed potatoes ahead of time, refrigerate for up to 2 days, then reheat and keep hot in the crockpot.

5 lbs. potatoes, peeled and quartered
2 (3 oz.) pkg. cream cheese, softened
1 cup sour cream
2 tsp. onion powder
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. white pepper
2 slightly beaten egg whites
3 Tbsp. butter

Cook the potatoes in large pot of boiling salted water until they are tender, about 20 minutes. Drain well and return to dry pot. Shake over low heat for about 1 minute.

Then mash until there are no lumps.

Beat in the cream cheese, sour cream, onion powder, salt, pepper and egg whites. Place potatoes in a greased 9x13" baking dish. Melt butter and drizzle over the potatoes. Cool for 20 minutes, cover and refrigerate up to 3 days.

Take potatoes out of refrigerator about 3-1/2 hours before serving time. Place in crockpot. Cover and cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more. 15 servings

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Chicken Kisses (not for me.............) -- pep, 15:37:31 12/05/05 Mon (24-116-81-223.cpe.cableone.net/24.116.81.223)

Chicken Kisses

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle

INGREDIENTS:

4 breasts of chicken, boned
4 ounces cream cheese
2 Tablespoons milk
4 green onions, sliced
1/2 teaspoon lemon pepper
4 ounces sliced almonds, blanched
1 can refrigerated crescent roll dough
4 Tablespoons butter, melted
4 Tablespoons bread crumbs

TO PREPARE:

1. Preheat oven to 350 degrees. Poach chicken breasts
in water until just tender. Cool and cut into small
cubes.
2. Beat together cream cheese, milk, green onions and
lemon pepper. Add chicken cubes and almonds.
3. Separate crescent rolls into 4 sections. Press 2
triangles together to form 4 squares.
4. Put 1/4 chicken mixture in the center of each square.
Pick up the 4 corners and twist at the top to seal.
Dip into melted butter, then bread crumbs.
5. Place on cookie sheet and bake for 15-20 minutes.

NOTE: May be made several hours ahead, covered tightly
with plastic wrap and refrigerated.

SERVES: 4

Copyright 1999 by The Junior League of Pasadena, Inc.

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Chicken -- Pep, 08:58:53 12/05/05 Mon (24-116-81-223.cpe.cableone.net/24.116.81.223)

Judy, I haven't done the chicken but I did it with pork chops and it was wonderful.

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oops -- Judy, 13:12:56 12/03/05 Sat (NoHost/71.115.111.253)

It's 16 oz. of veggies.

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Stove Top Easy Chicken Bake -- Judy, 12:02:40 12/03/05 Sat (NoHost/71.115.111.253)

This has been in several women's magazines, and it is good.
I even got Scott to make it, and he's not a cook:) We are working on it though!

Stove Top Easy Chicken Bake

1 pkg. Stove Top stuffing mix for chicken
1 c. hot water
1/2 lb. chicken cut into 1-in. pieces (we used 2 breasts)
1 can cream of chicken soup
1/3 c. sour cream
1 bag frozen mixed vegetables, thawed & drained

Preheat ovento 400. Spinkle 1/2 c. of the stuffing mix evenly on bottom of 13x9 in. baking dish. Set aside. Add hot water to remaining stuffing mix; stir until just moistened. Set aside.

Place chicken over dry stuffing mix n baking dish. Mix soup, sour cream, and vegetables; spoon over chicken. Top with the prepared stuffing.

Bake 30 min. or until chicken is cooked through. Makes 6 servings.

* We found some mixed veggies we like that has yellow squash, zucchini, red pepper, etc.

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Nice brunch dish -- Pep, 11:22:06 12/03/05 Sat (24-116-81-223.cpe.cableone.net/24.116.81.223)

* Exported from MasterCook *

Savory Baked Eggs and Asparagus

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS for Cheese Sauce:
1/4 cup butter -- (1/2 stick)
1/4 cup flour
1 cup milk
1 1/4 cups chicken broth
1/4 cup sherry
2 cups shredded extra-sharp Cheddar cheese -- (8 ounces)
2 teaspoons dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon tarragon
1/8 teaspoon freshly ground pepper
INGREDIENTS for Baked Eggs:
1 pound fresh asparagus -- sliced diagonally
into 3/4�inch pieces
3 cups cornflakes -- lightly crushed
2 Tablespoons butter -- melted
4 ounces fresh mushrooms -- coarsely chopped or
sliced
3 green onions -- sliced (3 to 4)
2 Tablespoons butter -- melted
6 hard-cooked eggs -- cut into halves
6 slices crisp-cooked bacon -- crumbled
1 jar diced pimento -- (2-ounce) drained

For the sauce, heat the butter in a saucepan over medium-high heat. Add the flour gradually, whisking constantly. Cook for 1 minute, stirring constantly. Remove from the heat. Whisk in the milk until smooth. Return to the heat. Stir in the broth and sherry.

Bring almost to a boil, stirring frequently. Add the cheese gradually, stirring constantly. Cook until the cheese melts, stirring constantly; reduce the heat to low. Stir in the dry mustard, Worcestershire sauce, Tabasco sauce, salt, marjoram, tarragon and pepper. Remove from the heat. Cover to keep warm.

For the eggs, blanch the asparagus in boiling water in a saucepan for 2 minutes; drain. Combine the cornflake crumbs and 2 Tablespoons butter in a bowl and mix well. Saute the cornflake mixture in a small skillet until light brown. Saute the mushrooms and green onions in 2 Tablespoons butter in a small skillet until all the liquid evaporates.

Spoon 3 Tablespoons of the cornflake crumbs into each of six 2-cup ramekins. Place 2 egg halves over the crumbs in each ramekin. Arrange the asparagus, bacon, pimento and mushroom mixture over and around the egg halves. Spoon enough of the warm sauce over the layers to cover completely. Sprinkle with the remaining cornflake crumbs. Bake at 350 degrees for 20 minutes or until bubbly. You may prepare 1 day in advance and store, covered, in the refrigerator, allowing for additional baking time.

Source:
"from Colorado Colore:A Palate of Tastes"
Copyright:
"2002 by The Junior League of Denver, Inc."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 17g Fat (69.2% calories from fat); 5g Protein; 12g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 523mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : HINT: Serve with mimosas, a colorful fresh fruit plate, and breakfast bread for an elegant Sunday brunch.

SERVES: 6

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Thanks! -- Annie, 17:21:49 11/25/05 Fri (ip70-190-110-69.ph.ph.cox.net/70.190.110.69)

Hey, Pep! Thanks for that French toast recipe! Sounds pretty easy and really tasty!

We had a very nice day yesterday too...

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After Thanksgiving -- Pep, 05:39:36 11/25/05 Fri (24-116-81-223.cpe.cableone.net/24.116.81.223)

Well all the cooking and preparation paid off. Food and fellowship was wonderful.

My family and I left the table stuffed to the gills and I hope everyone else had a wonderful day.

Last night I thought I'd never eat again BUT this morning I am hungry as a bear who has been hibernating all winter..........

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Annie this is for you -- Pep, 05:37:29 11/25/05 Fri (24-116-81-223.cpe.cableone.net/24.116.81.223)

Stuffed French Toast Bake

This delicious make ahead recipe is perfect for a company brunch. If you don't like pineapple, substitute soft cream cheese and a tablespoon or two of your favorite preserves.

16 oz. loaf French bread, cut into 24 3/4" thick slices
8 oz. container soft cream cheese with pineapple
4 eggs
1 cup milk
1/4 cup sugar
1/8 tsp. salt
1/4 tsp. cinnamon
2 Tbsp. butter, melted

Spray 13x9" glass baking dish with nonstick cooking spray.

Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place filled sandwiches in sprayed baking dish to cover bottom in a single layer.

In large bowl, beat together eggs, milk, sugar, salt and cinnamon and pour over bread sandwiches. Let stand at room temperature for 5 minutes, then cover well and refrigerate 8 hours or overnight.

When ready to eat, preheat oven to 400 degrees. Uncover baking dish and drizzle bread sandwiches with melted butter. Bake at 400 degrees for 25-30 minutes or until golden brown. Serves 6

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Happy Thanksgiving! -- Kathy, 08:19:22 11/24/05 Thu (slipstream3.lnh.md.rcn.net/208.59.89.57)

Hope everyone has a great day with their families!

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something else to serve with Pain Perdu -- pep, 22:53:44 11/15/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

Maple Fennel Country Sausage Patties

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

1 teaspoon coarse salt
1/2 teaspoon coarse black pepper
1 teaspoon fennel seeds
1 pound ground pork
2 tablespoons maple syrup
1 tablespoon olive oil or vegetable oil

Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain

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A little beverage to serve with Pain Perdu -- Pep, 22:51:27 11/15/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

Mimosas

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 4 mimosas

8 ounces orange juice
Dry Champagne
2 ounces Triple Sec or other orange liqueur
4 curls orange peel

Rinse and chill Champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute, about 1/3 of the flute. Fill almost to the rim with Champagne. Top each glass with a splash of orange liqueur and garnish with a curl of orange peel.

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lost bread -- Pep, 22:47:05 11/15/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

These recipes will just give you an idea of how "lost Bread" is served in New Orleans.

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Cr�me Br�l�e Lost Bread -- pep, 22:46:11 11/15/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

Cr�me Br�l�e Lost Bread
PREP TIME: 1 1/2 hours
SERVES: 6

COMMENT:
One of the most interesting breakfast dishes came about because of a need to use stale or "lost bread." There are numerous recipes in and around New Orleans for this traditional dish, but Cr�me Br�l�e is one of the most unique.

INGREDIENTS:

* 12 French bread croutons, cut 1-inch thick
*1/2 cup melted butter
* 1 cup brown sugar, lightly packed
* 2 tbsps honey
* 5 eggs
* 1 cup milk
* 1/2 cup heavy whipping cream
* 1/8 tsp cinnamon
* 1/8 tsp nutmeg
* 1 tbsp vanilla
* 1 tbsp praline liqueur or Frangelico

METHOD:
French bread croutons should be cut out of a baguette-style loaf. These slices should be approximately 2 1/2 - 3 inched in diameter and 1 inch thick. In a cast iron skillet, combine butter, brown sugar and honey over medium-high heat. Cook mixture, stirring constantly, until bubbly and sugar has dissolved. Pour Br�l�e into the bottom of a 13" x 19" x 2" baking dish. Allow Br�l�e to cool slightly then top with the French bread croutons. In a large mixing bowl, whisk eggs, milk, whipping cream, cinnamon, nutmeg, vanilla and liqueur. Blend thoroughly the pour evenly over the croutons. Using the tips of your fingers, press bread down gently to force the custard into the croutons without breaking. Cover dish with clear wrap and chill overnight. Preheat oven to 350 degrees F. Allow custard to sit out at room temperature, approximately 1 hour. Bake, uncovered, until French toast is puffed and edges of the croutons are golden brown, approximately 40 minutes. Allow to cool 10 minutes prior to serving. When ready to serve, remove 2 of the Lost Bread Croutons per guest and invert them onto the center of a 10-inch plate. Top with powdered sugar and drizzle lightly with honey.

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check this out for french toast ideas -- pep, 22:44:00 11/15/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

http://www.mrbreakfast.com/superdisplay.asp?recipeid=882

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Lost Bread -- Pep, 22:42:25 11/15/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

I found this at Tom Fitzmorris' web page

Lost Bread (Pain Perdu)
From the Files of Tom Fitzmorris
Pain perdu, as the Old Creoles like my mother called it, got its name from its use of day-old stale French bread. Lost for most purposes to which French bread is usually put, these crusts are soaked in eggs and milk, fried or grilled, and served for breakfast. It is, you've noticed, quite like French toast, except that lost bread tends to be a good deal richer. No lost bread I have ever tasted in a restaurant was anything like the lost bread I ate as a child. My mother used white sliced bread, soaked it in custard until it was almost falling apart, and then deep-fried it. The most outstanding characteristic of this stuff is its oozy richness. It is not oily in any way.
Ingredients
4 eggs
8 slices stale white bread (preferably sliced thick) cut in half OR 12 slices of stale French bread
2 Tbs. sugar
1 Tbs. vanilla extract
1/2 cup half-and-half
1 tsp. cinnamon
2 dashes nutmeg
1 cup vegetable oil

1. In a wide bowl (a soup dish is perfect), beat the eggs while adding the sugar, vanilla, cream, cinnamon, and nutmeg, until all ingredients (especially the cinnamon) are blended in.
2. Soak the slices of bread in the egg custard.
3. Heat the oil in a large black iron skillet to about 350 degrees. Lower two pieces of soaked bread at a time into the oil and fry about two minutes on each side. Let it cook to a darker brown than your instincts might tell you.
4. Remove the lost bread as it's cooked, and drain it on paper towels. Use another towel to blot the excess oil from the top. Meanwhile, continue cooking the rest of the bread in small batches, allowing the temperature of the oil to recover between batches.
5. Serve immediately with powdered sugar, honey, or syrup. (Warn your guests about the lava-like heat of the insides!)

Serves four.

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Lost Bread -- Pep, 22:40:43 11/15/05 Tue (24-116-81-223.cpe.cableone.net/24.116.81.223)

Annie, you can buy the regular french bread and make your slices about 1/2 inch thick.

Broussard's in New Orleans had that as sort of a appetizer served while you waited for your brunch. The waiter told me that when they had left over bread they used it for french toast thus the name "lost bread".

It was sooo good. and yes you could used Splenda.

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Recipes -- Annie, 05:38:28 11/14/05 Mon (ip70-190-110-69.ph.ph.cox.net/70.190.110.69)

Hey, thanks, Pep!! Can always count on you! I think I like the 'Lost Bread' one...easy! Plus, it doesn't have much sugar...do you think I could use Splenda instead? When you say 'thin' French bread, do you mean sliced thinly? Thanks again!!!

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Sauce for French Toast (trying again) -- Pep, 01:05:55 11/13/05 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

APPLE CRANBERRY SAUCE:
1 1/2 cups cranberry juice
2 tablespoons cornstarch
1 tablespoon brown sugar
combine the first five sauce ingredients; cook and stir over medium heat until thickened. Cook and stir 2 minutes longer. Stir in apple. Serve warm over French toast.

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Sauce for French Toast -- Pep, 01:04:48 11/13/05 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Well I screwed that one up.

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