recipelink.com Chat Room Recipe Swap
08-09-2000 - 18 Recipes Using Leftover Bread or Bread Crumbs
Becky,LA (10:01:36) :
MICHELE'S SPINACH CASSEROLE
Recipe By : BECKY ( MICHELE AUCOIN'S RECIPE)
2 packages frozen spinach -- chopped, cooked
-- and drained
2 onions -- chopped
1 cup cheese -- grated
1 can cream of mushroom soup
1 cup mayonnaise (my-nez if your Cajun)
2 eggs
bread crumbs
margarine
Combine first 6 ingredients.
Place in buttered casserole dish.
Dot top with butter, sprinkle with bread crumbs.
Bake 45 min at 350 degrees.
(Foil may be used for the first 20 min)
**What I've learned from experience: I like my onions more cooked than
crunchy, so I put some margarine in the casserole dish with just the
onions and cook them in the microwave until almost clear. I then add
everything else and continue as above. I also usually add a few drops
of Louisiana hot sauce before cooking. I often cook the casserole for
about 15 min in the microwave before adding the bread crumbs. I then
add the margarine and bread crumbs and "brown" it in the oven, about
10-15 min. It also does well when mixed the day before and stored in
the refrigerator overnight before cooking.
Becky,LA (10:00:39) :
CAJUN EGGPLANT
Recipe By : BECKY
2 eggplants -- peel, chop, cook
1 cup cheese -- grated
1 cup bread crumbs -- seasoned
1 lb. crawfish/shrimp
1 large onion -- chopped
1 bell pepper -- chopped
1/2 cup celery -- chopped
1/2 stick butter
Saute crawfish/shrimp, onion, bell pepper, and celery in butter.
Combine all ingredients.
Bake until brown-35-45 minutes.
Carolyn-NJ (06:25:19) :
Cheese and Tomato Pie
3 or 4 slices white bread, crusts off
butter
1 egg white, slightly beaten
4 tablespoons fine dry bread crumbs
1 can tomatoes, medium size (I chop them somewhat)
1 tablespoon finely grated onion
salt and pepper to taste
1 teaspoon sugar
4 ounces grated Cheddar cheese
2 eggs
1 cup milk
Butter the bread slices, then generously butter a 9-inch glass pie plate. Arrange the bread slices to line the plate, butter side down. Brush the top of the bread with the beaten egg white and sprinkle evenly with the crumbs.
Drain the can of tomatoes and lay the tomato pieces on the crumbs, saving the juice for another day. Sprinkle with salt, pepper, sugar and onion. Top with grated cheese.
Now beat together the eggs and milk and pour over all. Bake at 350 degrees F for 30 minutes. Serves four.
Terrie,.MD (01:57:27) : Here is a good way to use all those garden tomatoes, too!
SUMMER TOMATO TERRINE
4 1/2 pounds ripe field tomatoes (about
10 large ones)
7 tablespoons extra virgin olive oil
5 cloves garlic, finely chopped
1 1/2 cups finely diced red onion
7 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 unsliced loaf brioche, pain de mie or
other fine-textured white bread
1 1/2 cups minced Italian parsley
1. Bring large pot of water to boil. Using slotted spoon, dip tomato in for a few seconds and remove. Repeat until skin cracks, and set aside to cool. Repeat with remaining tomatoes. Slip skins off, and cut tomatoes in half. Remove cores and seeds. Cut flesh into 1/4-inch dice, and place in large bowl.
2. In a small saute pan over low heat,
heat 1 tablespoon oil and saute garlic just until softened, not browned. Add to
tomatoes with onion, vinegar and remaining oil. Season with salt and pepper. Toss to mix well.
3. Line an 11 1/2-by-4-by-3-inch terrine
with plastic wrap. Remove crust from
bread, and cut loaf lengthwise to make a
slice 1/4 inch thick to fit bottom of mold. (If necessary, use more than one slice, fitting them together in an even layer.) Spoon a third of the tomatoes evenly across bread, and sprinkle with a third of the parsley.
4. Top with another 1/4-inch layer of
bread. Add a third of the tomatoes and a
third of the parsley. Repeat with last
layers of bread, tomato and parsley, and
top with bread. Spread any juices over
bread. Cover with plastic, and place brick or similar weight on top. Refrigerate overnight.
5. To serve, lift terrine from mold and remove plastic wrap. Using a serrated knife, cut terrine into slices 1/2 inch thick.
Yield: 6 to 10 servings.
Kelly~WA (12:15:35) :
Aspargus Gratin
Serving Size : 4
2 tablespoons plus 2 teaspoons -- olive oil
1 large shallot, finely chopped
2 slices firm white bread -- 2
2 pounds asparagus, tough ends -- removed
salt
1/4 cup freshly grated parmesan -- cheese
1 tablespoon chopped fresh -- parsley
1 tablespoon fresh lemon juice
Preheat oven to 400 F. In 1 quart saucepan, heat 2 tablespoons olive oil over
medium low heat. Add shallot; cook about 6 minutes, until golden. Remove from
heat.
In blender, process bread to fine crumbs; or tear bread into small crumbs.
Spread crumbs in jello-roll pan; bake 3 to 6 minutes, until golden. Set aside.
In a 12 inch skillet, in 1 inch boiling water, heat asparagus and 1/2 teaspoon
salt to boiling over high heat. Reduce heat to medium- low and simmer,
uncovered, 5 to 10 minutes, just until asparagus are tender, drain. Place
asparagus in shallow broiler- safe dish; drizzle with remaining 2 teaspoons oil.
Kelly~WA (12:15:04) :
MEAT-ZE-PIE
1 lb Ground beef
2/3 c Evaporated milk -- 6 oz
1/2 c Bread crumbs
1/2 ts Garlic powder -- salt
1/2 ts Salt
1/3 c Tomato paste -- or catsup
2 oz Mushrooms -- sliced opt.
1 c Cheddar cheese -- sharp shredded
1/4 ts Oregano
2 tb Parmesan cheese -- grated
1/2 pk Pepperoni -- opt
Combine ground meat with milk, bread crumbs, and
garlic. Press into shape of pie plate (9 in) Spread
tomato paste over meat . (optional, place pepperoni
over this) Top with cheddar cheese, (or mozzarella) ,
sprinkle with oregano, then parmesan cheese. bake at
375 for about 25 min.
Kelly~WA (12:14:43) :
Banana Bread Pudding
Serving Size : 6
4 Cups French Or Sourdough Bread Day-Old -- Cubed (1" Pieces)
1/4 Cup butter or margarine -- melted
3 eggs
2 Cups milk
1/2 Cup sugar
2 Teaspoons vanilla extract
1/2 Teaspoon cinnamon -- ground
1/2 Teaspoon nutmeg -- ground
1/2 Teaspoon salt
1 Cup Bananas Firm -- Sliced In 1" Pieces
***SAUCE***
3 Tablespoons butter or margarine
2 Tablespoons sugar
1 Tablespoon cornstarch
3/4 Cup milk
1/4 Cup light corn syrup
1 Teaspoon vanilla extract
Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla,
cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, at 375~F for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan.
Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1
minute.
Remove from the heat; stir in the vanilla. Serve warm sauce over warm
pudding.
Kelly~WA (11:57:57) :
Lemon Bread Pudding
Yield: 6 servings
2 1/2 c 1/2-in bread cubes (4 slices)
2 c Milk
2 Eggs, slightly beaten
1/4 c Sugar
1/8 ts Salt
1/8 ts Nutmeg
3 tb Lemon juice
1/2 ts Lemon flavoring (optional)
1/3 c Melted butter or margarine
1/4 c Raisins or currants
Soak the bread in the milk for 1/2 hour. Combine the remaining
ingredients and mix with the bread. Bake in a buttered casserole, set in a pan of shallow water, at 350 degrees for 50 minutes, or until an inserted knife comes out clean. Serve warm with whipped cream or plain cream.
Kelly~WA (11:57:09) :
Rocky Road Bread Pudding
6 cups dried bread cubes
1/2 cup tiny marshmallows
1/2 cup semisweet chocolate pieces
1/2 cup chopped walnuts
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
3 cups 1% lowfat milk
3 eggs -- beaten
whipped cream -- or lowfat vanilla
-- ice cream (optional)
Butter a 2-quart square baking dish. In the buttered dish combine bread
cubes, marshmallows, chocolate pieces, and walnuts; set aside. In a large bowl
stir together sugar and cocoa powder. Combine 1% lowfat milk and eggs;
gradually whisk into the sugar mixture.
Pour milk mixture over bread in baking dish. Press bread lightly with back
of a large spoon to make sure it's moistened. Bake in a 350 degree oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Cool slightly.
If desired, serve warm with whipped cream or ice cream and maraschino
cherries.
Makes 12 servings.
Kelly~WA (11:54:45) :
Crunchy French Toast
4 - 1" slices of French bread
1 cup shredded cheddar cheese
3 eggs
1/2 cup milk
1 tsp vanilla flavoring
approximately 2 cups crushed corn flakes
1/2 cup chopped pecans
Spray baking sheet with PAM. With sharp knife slice bread to make pocket and stuff with 1/4 cup cheese.
Beat eggs, milk and flavoring. Dip bread in mixture and roll in crushed corn flakes and pecans. Bake 350-degrees for 20 mins.
Serve with maple or fruit syrup.
Kelly~WA (11:53:36) :
Fluffy French Toast
12 eggs
2 cups half & half
4 teaspoons granulated brown sugar
2 teaspoons real vanilla extract
1 teaspoon ground nutmeg
9 slices "Texas Toast" bread (or equivalent 3/4-inch favorite bread)
Beat all ingredients with electric mixer until very frothy. Heat griddle to medium heat (325 degrees)
and treat with non-stick spray. Soak bread in mixture until saturated. Melt/spread small amount of
butter on griddle and immediately place bread on griddle to cook. Cook on both sides until outside
is brown and crispy. If cooking only three slices at a time, be sure to beat mixture again before each
preparation.
Serving Suggestions: Dust each slice with powdered sugar and cut once on the diagonal. Arrange
(stack on the cross) 3 half-slices on each plate; decorate with fresh berries and a fresh mint sprig.
Serve with warm maple syrup on the side. Accompany with bacon or sausage if desired.
Serves: 6 hearty appetites.
Victoria__Pa (11:53:07) :
BACON CHEESEBURGER BALLS
1 egg
1 envelope onion soup mix
1 lb. ground beef
2 tbsp. flour
2 tbsp. milk
1 c. finely shredded cheddar cheese
6 bacon strips, cooked & crumbled
Coating:
2 eggs
1 c. bread crumbs
6 tbsp. Oil
in bowl combine egg, soup & beef. mix well. Divide into 36 portions, set aside. In another bowl combine flour & milk till smooth. Add cheese & bacon. Mix well. Shape cheese mix into 36 balls. Shape beef portions around each cheese ball. In shallow bowl beat eggs. Place bread crumbs in another. Dip meatballs into egg then coat w/ crumbs. In large skillet cook in oil till done.
Kelly~WA (11:53:02) :
Marinated Baked French Toast
5 eggs
1/2 cup sugar
1/3 cup milk
2/3 cup orange juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Mix all of the above together. Slice Italian bread loaf into ten 3/4-inch slices. Marinate in a glass pan
overnight refrigerated. Melt 3/4 stick butter in a baking pan. Bake at 425 degrees for ten minutes.
Turn over; add chopped macadamia nuts to the top of each slice and bake for ten more minutes.
This is one of the richest French Toast you will ever taste!
Kelly~WA (11:52:33) :
Batter Dipped French Toast
2 cups biscuit mix
1 cup orange juice
2 eggs
1 teaspoon cinnamon
1 loaf (about 12 slices) French or Italian bread
3 cups finely crushed corn flakes
Preheat oven to 350. Grease a baking pan that will easily hold the bread or 2 smaller pans. Combine biscuit mix, orange juice, eggs, and cinnamon in a medium bowl; combine until well mixed. If batter is too thick, add 1/8 cup more orange juice. Dip each slice of bread into batter, coating well. Roll on corn flakes and place in baking pan. Repeat until all bread is done. Bake at 350 15 minutes. Turn over and bake another 10-15 minutes. Serve with sliced bananas and syrup. Serves 12 slices. No one will leave the table hungry!
Kelly~WA (11:51:21) :
Oven Baked French Toast
10 oz. French bread
3 cups milk
1 1/2 tsp vanilla
8 large eggs
1 tbsp sugar
2 tbsp butter
Coat 10x6 baking dish with butter. Layer with bread slices.
Combine remaining ingredients and pour over bread. Sprinkle with cinnamon & refrigerate overnight. Bake at 350 for 40-45 minutes. Let sit 5 minutes before serving.
Kelly~WA (11:50:13) :
Pineapple Upside-Down French Toast
1/2 stick unsalted butter
1/4 cup firmly packed dark brown sugar
10-15 oz. well-drained, canned crushed pineapple in juice,
reserve 1/4 cup juice
2 large eggs
1 cup milk
1/4 half & half
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1"-thick slices of bread of your choice
Preheat oven to 400 degrees F.
In a saucepan melt butter over moderate heat then stir in
sugar until dissolved. Add pineapple, stirring well to
incorporate. In a bowl, whisk together eggs, milk, half and
half, reserved pineapple juice, salt, cinnamon and vanilla
extract.
Lightly grease a 13 x 9 x 2 baking dish and spread pineapple
mixture evenly over bottom. Dip bread slices into milk
mixture and arrange in one layer on top of pineapple mixture.
Bake French Toast in middle of oven 20 to 25 minutes or
until bread is golden.
French Toast can be made a day ahead of time, covered
with plastic wrap and stored in the refrigerator. Remove the
next morning and bake as directed.
Serves 4.
Kelly~WA (11:49:51) :
Baked Banana Stuffed French Toast with Almond Streusel Topping
Serves 8
Stuffing
1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 firm, ripe bananas, sliced into 1/4 inch rounds
Bread
1 loaf unsliced sourdough or other firm bread, cut into 8 slices
about 1 inch thick
Topping
1 cup sliced almonds, toasted
1/4 cup brown sugar
1/4 cup oats
2 tablespoons flour
1/4 cup cold butter, cut into small pieces
1/2 teaspoon nutmeg
Batter
2 1/2 cups low-fat milk
6 eggs
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Melt first four stuffing ingredients in a large saute pan. Simmer
on low heat for a few minutes. Add bananas and saute for 5
more minutes. Transfer to a bowl and cool.
Using a small paring knife, cut a slit into one side of the bread
to make a pocket -- don't go through the other 3 sides of the
bread. Repeat with the remaining bread slices. Use a
teaspoon to stuff the bananas mixture into the bread pockets.
Set aside.
Place the toasted sliced almonds in a large soup bowl for
dipping. Add the remaining toping ingredients to a food
processor and pulse to form a crumbly streusel topping.
Transfer to a bowl.
Mix together the batter ingredients with a mixture and pour
into a baking pan with sides large enough to hold the 8 slices
in a single layer. Arrange the stuffed bread slices in the batter
and let soak for 10 minutes. Turn and soak for 10 more
minutes.
Spray a baking sheet large enough for all 8 slices with
vegetable spray. Dip one side of the bread into the sliced
almonds and place almond side up on the baking sheet.
Repeat with remaining slices. Sprinkle any remaining almonds
over the 8 slices. Sprinkle the streusel toping over the 8 slices.
Bake in a preheated 400 degrees oven for about 25 minutes
or until golden brown. Transfer to warm plates and serve with
warm maple syrup.
Marie,.NJ (10:19:53) :
CHICKEN FINGERS
1 lb. boneless, skinless chicken breast
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/2 teasp. powdered garlic
1/2 teasp. dried oregano
2 tablesp. fresh chopped parsley
1 egg beaten
Mix all ingredients except egg and chicken cutlets. cut chicken cutlets into strips. Dip strips in egg and then coat with breadcrumb mixture. Fry in hot oil until brown on each side.
08-09-2000 - 18 Recipes Using Leftover Bread or Bread Crumbs
Becky,LA (10:01:36) :
MICHELE'S SPINACH CASSEROLE
Recipe By : BECKY ( MICHELE AUCOIN'S RECIPE)
2 packages frozen spinach -- chopped, cooked
-- and drained
2 onions -- chopped
1 cup cheese -- grated
1 can cream of mushroom soup
1 cup mayonnaise (my-nez if your Cajun)
2 eggs
bread crumbs
margarine
Combine first 6 ingredients.
Place in buttered casserole dish.
Dot top with butter, sprinkle with bread crumbs.
Bake 45 min at 350 degrees.
(Foil may be used for the first 20 min)
**What I've learned from experience: I like my onions more cooked than
crunchy, so I put some margarine in the casserole dish with just the
onions and cook them in the microwave until almost clear. I then add
everything else and continue as above. I also usually add a few drops
of Louisiana hot sauce before cooking. I often cook the casserole for
about 15 min in the microwave before adding the bread crumbs. I then
add the margarine and bread crumbs and "brown" it in the oven, about
10-15 min. It also does well when mixed the day before and stored in
the refrigerator overnight before cooking.
Becky,LA (10:00:39) :
CAJUN EGGPLANT
Recipe By : BECKY
2 eggplants -- peel, chop, cook
1 cup cheese -- grated
1 cup bread crumbs -- seasoned
1 lb. crawfish/shrimp
1 large onion -- chopped
1 bell pepper -- chopped
1/2 cup celery -- chopped
1/2 stick butter
Saute crawfish/shrimp, onion, bell pepper, and celery in butter.
Combine all ingredients.
Bake until brown-35-45 minutes.
Carolyn-NJ (06:25:19) :
Cheese and Tomato Pie
3 or 4 slices white bread, crusts off
butter
1 egg white, slightly beaten
4 tablespoons fine dry bread crumbs
1 can tomatoes, medium size (I chop them somewhat)
1 tablespoon finely grated onion
salt and pepper to taste
1 teaspoon sugar
4 ounces grated Cheddar cheese
2 eggs
1 cup milk
Butter the bread slices, then generously butter a 9-inch glass pie plate. Arrange the bread slices to line the plate, butter side down. Brush the top of the bread with the beaten egg white and sprinkle evenly with the crumbs.
Drain the can of tomatoes and lay the tomato pieces on the crumbs, saving the juice for another day. Sprinkle with salt, pepper, sugar and onion. Top with grated cheese.
Now beat together the eggs and milk and pour over all. Bake at 350 degrees F for 30 minutes. Serves four.
Terrie,.MD (01:57:27) : Here is a good way to use all those garden tomatoes, too!
SUMMER TOMATO TERRINE
4 1/2 pounds ripe field tomatoes (about
10 large ones)
7 tablespoons extra virgin olive oil
5 cloves garlic, finely chopped
1 1/2 cups finely diced red onion
7 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 unsliced loaf brioche, pain de mie or
other fine-textured white bread
1 1/2 cups minced Italian parsley
1. Bring large pot of water to boil. Using slotted spoon, dip tomato in for a few seconds and remove. Repeat until skin cracks, and set aside to cool. Repeat with remaining tomatoes. Slip skins off, and cut tomatoes in half. Remove cores and seeds. Cut flesh into 1/4-inch dice, and place in large bowl.
2. In a small saute pan over low heat,
heat 1 tablespoon oil and saute garlic just until softened, not browned. Add to
tomatoes with onion, vinegar and remaining oil. Season with salt and pepper. Toss to mix well.
3. Line an 11 1/2-by-4-by-3-inch terrine
with plastic wrap. Remove crust from
bread, and cut loaf lengthwise to make a
slice 1/4 inch thick to fit bottom of mold. (If necessary, use more than one slice, fitting them together in an even layer.) Spoon a third of the tomatoes evenly across bread, and sprinkle with a third of the parsley.
4. Top with another 1/4-inch layer of
bread. Add a third of the tomatoes and a
third of the parsley. Repeat with last
layers of bread, tomato and parsley, and
top with bread. Spread any juices over
bread. Cover with plastic, and place brick or similar weight on top. Refrigerate overnight.
5. To serve, lift terrine from mold and remove plastic wrap. Using a serrated knife, cut terrine into slices 1/2 inch thick.
Yield: 6 to 10 servings.
Kelly~WA (12:15:35) :
Aspargus Gratin
Serving Size : 4
2 tablespoons plus 2 teaspoons -- olive oil
1 large shallot, finely chopped
2 slices firm white bread -- 2
2 pounds asparagus, tough ends -- removed
salt
1/4 cup freshly grated parmesan -- cheese
1 tablespoon chopped fresh -- parsley
1 tablespoon fresh lemon juice
Preheat oven to 400 F. In 1 quart saucepan, heat 2 tablespoons olive oil over
medium low heat. Add shallot; cook about 6 minutes, until golden. Remove from
heat.
In blender, process bread to fine crumbs; or tear bread into small crumbs.
Spread crumbs in jello-roll pan; bake 3 to 6 minutes, until golden. Set aside.
In a 12 inch skillet, in 1 inch boiling water, heat asparagus and 1/2 teaspoon
salt to boiling over high heat. Reduce heat to medium- low and simmer,
uncovered, 5 to 10 minutes, just until asparagus are tender, drain. Place
asparagus in shallow broiler- safe dish; drizzle with remaining 2 teaspoons oil.
Kelly~WA (12:15:04) :
MEAT-ZE-PIE
1 lb Ground beef
2/3 c Evaporated milk -- 6 oz
1/2 c Bread crumbs
1/2 ts Garlic powder -- salt
1/2 ts Salt
1/3 c Tomato paste -- or catsup
2 oz Mushrooms -- sliced opt.
1 c Cheddar cheese -- sharp shredded
1/4 ts Oregano
2 tb Parmesan cheese -- grated
1/2 pk Pepperoni -- opt
Combine ground meat with milk, bread crumbs, and
garlic. Press into shape of pie plate (9 in) Spread
tomato paste over meat . (optional, place pepperoni
over this) Top with cheddar cheese, (or mozzarella) ,
sprinkle with oregano, then parmesan cheese. bake at
375 for about 25 min.
Kelly~WA (12:14:43) :
Banana Bread Pudding
Serving Size : 6
4 Cups French Or Sourdough Bread Day-Old -- Cubed (1" Pieces)
1/4 Cup butter or margarine -- melted
3 eggs
2 Cups milk
1/2 Cup sugar
2 Teaspoons vanilla extract
1/2 Teaspoon cinnamon -- ground
1/2 Teaspoon nutmeg -- ground
1/2 Teaspoon salt
1 Cup Bananas Firm -- Sliced In 1" Pieces
***SAUCE***
3 Tablespoons butter or margarine
2 Tablespoons sugar
1 Tablespoon cornstarch
3/4 Cup milk
1/4 Cup light corn syrup
1 Teaspoon vanilla extract
Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla,
cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, at 375~F for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan.
Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1
minute.
Remove from the heat; stir in the vanilla. Serve warm sauce over warm
pudding.
Kelly~WA (11:57:57) :
Lemon Bread Pudding
Yield: 6 servings
2 1/2 c 1/2-in bread cubes (4 slices)
2 c Milk
2 Eggs, slightly beaten
1/4 c Sugar
1/8 ts Salt
1/8 ts Nutmeg
3 tb Lemon juice
1/2 ts Lemon flavoring (optional)
1/3 c Melted butter or margarine
1/4 c Raisins or currants
Soak the bread in the milk for 1/2 hour. Combine the remaining
ingredients and mix with the bread. Bake in a buttered casserole, set in a pan of shallow water, at 350 degrees for 50 minutes, or until an inserted knife comes out clean. Serve warm with whipped cream or plain cream.
Kelly~WA (11:57:09) :
Rocky Road Bread Pudding
6 cups dried bread cubes
1/2 cup tiny marshmallows
1/2 cup semisweet chocolate pieces
1/2 cup chopped walnuts
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
3 cups 1% lowfat milk
3 eggs -- beaten
whipped cream -- or lowfat vanilla
-- ice cream (optional)
Butter a 2-quart square baking dish. In the buttered dish combine bread
cubes, marshmallows, chocolate pieces, and walnuts; set aside. In a large bowl
stir together sugar and cocoa powder. Combine 1% lowfat milk and eggs;
gradually whisk into the sugar mixture.
Pour milk mixture over bread in baking dish. Press bread lightly with back
of a large spoon to make sure it's moistened. Bake in a 350 degree oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Cool slightly.
If desired, serve warm with whipped cream or ice cream and maraschino
cherries.
Makes 12 servings.
Kelly~WA (11:54:45) :
Crunchy French Toast
4 - 1" slices of French bread
1 cup shredded cheddar cheese
3 eggs
1/2 cup milk
1 tsp vanilla flavoring
approximately 2 cups crushed corn flakes
1/2 cup chopped pecans
Spray baking sheet with PAM. With sharp knife slice bread to make pocket and stuff with 1/4 cup cheese.
Beat eggs, milk and flavoring. Dip bread in mixture and roll in crushed corn flakes and pecans. Bake 350-degrees for 20 mins.
Serve with maple or fruit syrup.
Kelly~WA (11:53:36) :
Fluffy French Toast
12 eggs
2 cups half & half
4 teaspoons granulated brown sugar
2 teaspoons real vanilla extract
1 teaspoon ground nutmeg
9 slices "Texas Toast" bread (or equivalent 3/4-inch favorite bread)
Beat all ingredients with electric mixer until very frothy. Heat griddle to medium heat (325 degrees)
and treat with non-stick spray. Soak bread in mixture until saturated. Melt/spread small amount of
butter on griddle and immediately place bread on griddle to cook. Cook on both sides until outside
is brown and crispy. If cooking only three slices at a time, be sure to beat mixture again before each
preparation.
Serving Suggestions: Dust each slice with powdered sugar and cut once on the diagonal. Arrange
(stack on the cross) 3 half-slices on each plate; decorate with fresh berries and a fresh mint sprig.
Serve with warm maple syrup on the side. Accompany with bacon or sausage if desired.
Serves: 6 hearty appetites.
Victoria__Pa (11:53:07) :
BACON CHEESEBURGER BALLS
1 egg
1 envelope onion soup mix
1 lb. ground beef
2 tbsp. flour
2 tbsp. milk
1 c. finely shredded cheddar cheese
6 bacon strips, cooked & crumbled
Coating:
2 eggs
1 c. bread crumbs
6 tbsp. Oil
in bowl combine egg, soup & beef. mix well. Divide into 36 portions, set aside. In another bowl combine flour & milk till smooth. Add cheese & bacon. Mix well. Shape cheese mix into 36 balls. Shape beef portions around each cheese ball. In shallow bowl beat eggs. Place bread crumbs in another. Dip meatballs into egg then coat w/ crumbs. In large skillet cook in oil till done.
Kelly~WA (11:53:02) :
Marinated Baked French Toast
5 eggs
1/2 cup sugar
1/3 cup milk
2/3 cup orange juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
Mix all of the above together. Slice Italian bread loaf into ten 3/4-inch slices. Marinate in a glass pan
overnight refrigerated. Melt 3/4 stick butter in a baking pan. Bake at 425 degrees for ten minutes.
Turn over; add chopped macadamia nuts to the top of each slice and bake for ten more minutes.
This is one of the richest French Toast you will ever taste!
Kelly~WA (11:52:33) :
Batter Dipped French Toast
2 cups biscuit mix
1 cup orange juice
2 eggs
1 teaspoon cinnamon
1 loaf (about 12 slices) French or Italian bread
3 cups finely crushed corn flakes
Preheat oven to 350. Grease a baking pan that will easily hold the bread or 2 smaller pans. Combine biscuit mix, orange juice, eggs, and cinnamon in a medium bowl; combine until well mixed. If batter is too thick, add 1/8 cup more orange juice. Dip each slice of bread into batter, coating well. Roll on corn flakes and place in baking pan. Repeat until all bread is done. Bake at 350 15 minutes. Turn over and bake another 10-15 minutes. Serve with sliced bananas and syrup. Serves 12 slices. No one will leave the table hungry!
Kelly~WA (11:51:21) :
Oven Baked French Toast
10 oz. French bread
3 cups milk
1 1/2 tsp vanilla
8 large eggs
1 tbsp sugar
2 tbsp butter
Coat 10x6 baking dish with butter. Layer with bread slices.
Combine remaining ingredients and pour over bread. Sprinkle with cinnamon & refrigerate overnight. Bake at 350 for 40-45 minutes. Let sit 5 minutes before serving.
Kelly~WA (11:50:13) :
Pineapple Upside-Down French Toast
1/2 stick unsalted butter
1/4 cup firmly packed dark brown sugar
10-15 oz. well-drained, canned crushed pineapple in juice,
reserve 1/4 cup juice
2 large eggs
1 cup milk
1/4 half & half
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1"-thick slices of bread of your choice
Preheat oven to 400 degrees F.
In a saucepan melt butter over moderate heat then stir in
sugar until dissolved. Add pineapple, stirring well to
incorporate. In a bowl, whisk together eggs, milk, half and
half, reserved pineapple juice, salt, cinnamon and vanilla
extract.
Lightly grease a 13 x 9 x 2 baking dish and spread pineapple
mixture evenly over bottom. Dip bread slices into milk
mixture and arrange in one layer on top of pineapple mixture.
Bake French Toast in middle of oven 20 to 25 minutes or
until bread is golden.
French Toast can be made a day ahead of time, covered
with plastic wrap and stored in the refrigerator. Remove the
next morning and bake as directed.
Serves 4.
Kelly~WA (11:49:51) :
Baked Banana Stuffed French Toast with Almond Streusel Topping
Serves 8
Stuffing
1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 firm, ripe bananas, sliced into 1/4 inch rounds
Bread
1 loaf unsliced sourdough or other firm bread, cut into 8 slices
about 1 inch thick
Topping
1 cup sliced almonds, toasted
1/4 cup brown sugar
1/4 cup oats
2 tablespoons flour
1/4 cup cold butter, cut into small pieces
1/2 teaspoon nutmeg
Batter
2 1/2 cups low-fat milk
6 eggs
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Melt first four stuffing ingredients in a large saute pan. Simmer
on low heat for a few minutes. Add bananas and saute for 5
more minutes. Transfer to a bowl and cool.
Using a small paring knife, cut a slit into one side of the bread
to make a pocket -- don't go through the other 3 sides of the
bread. Repeat with the remaining bread slices. Use a
teaspoon to stuff the bananas mixture into the bread pockets.
Set aside.
Place the toasted sliced almonds in a large soup bowl for
dipping. Add the remaining toping ingredients to a food
processor and pulse to form a crumbly streusel topping.
Transfer to a bowl.
Mix together the batter ingredients with a mixture and pour
into a baking pan with sides large enough to hold the 8 slices
in a single layer. Arrange the stuffed bread slices in the batter
and let soak for 10 minutes. Turn and soak for 10 more
minutes.
Spray a baking sheet large enough for all 8 slices with
vegetable spray. Dip one side of the bread into the sliced
almonds and place almond side up on the baking sheet.
Repeat with remaining slices. Sprinkle any remaining almonds
over the 8 slices. Sprinkle the streusel toping over the 8 slices.
Bake in a preheated 400 degrees oven for about 25 minutes
or until golden brown. Transfer to warm plates and serve with
warm maple syrup.
Marie,.NJ (10:19:53) :
CHICKEN FINGERS
1 lb. boneless, skinless chicken breast
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/2 teasp. powdered garlic
1/2 teasp. dried oregano
2 tablesp. fresh chopped parsley
1 egg beaten
Mix all ingredients except egg and chicken cutlets. cut chicken cutlets into strips. Dip strips in egg and then coat with breadcrumb mixture. Fry in hot oil until brown on each side.
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