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Eggnog French Toast
7 oz. loaf day old Italian bread, cut in 12 - 3/4 inch slices
1 1/2 c. dairy eggnog
1/4 c. margarine
Place bread in single layer in shallow dish. Pour eggnog over bread,
let stand, turning bread once in a while until eggnog is absorbed,
5 minutes. In large skillet cook slices in butter until golden brown.
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Eggnog French Toast
7 oz. loaf (12 inches long) day old Italian bread in twelve 3/4 inch thick slices
1 1/2 c. dairy eggnog
1/4 c. butter or margarine
Cherry pie filling or favorite preserve
Place bread in single layer in shallow dish. Pour eggnog over bread.
Let stand, turning bread once, until eggnog is absorbed, about 5 minutes.
In large skillet, cook slices in butter until golden on both sides.
Serve hot, topped with cherry pie filling. Makes 4 servings.
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Oven-Baked Eggnog French Toast
1 (12 oz.) loaf Italian or French bread
4 eggs
1 c. half and half
3 tbsp. sugar
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
Confectioners' sugar
About 45 minutes before serving:
1. Cut bread crosswise into 16 slices. Arrange bread slices in 15 1/2 x 10 1/2 inch
jelly roll pan, overlapping slices, if necessary.
2. In large bowl, with wire whisk, beat eggs with next 4 ingredients until blended.
Pour mixture over bread in pan, turning slices occasionally to coat both sides and
until all mixture is absorbed.
3. Preheat oven to 500 degrees F. Grease 2 large cookie sheets. Place bread slices
on cookie sheets. Bake 8 to 10 minutes on each side or until golden. Sprinkle with
confectioners' sugar. Makes 8 servings.
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Pets De Soeur (Nun's Farts)
Crust
3 cups (750 ml) flour
2 tbsp. (30 ml) baking powder
1 tsp. (5 ml) salt
1 tsp. (5 ml) sugar
1/2 cup (125 ml) lard
1 cup (250 ml) milk
Filling
2 tbsp. (30 ml) butter, softened
1 cup (250 ml) brown sugar
1 tsp. (5 ml) cinnamon
1 cup (250 ml) water
Sift the dry ingredients together. Blend in the lard to form a coarse mixture.
Gradually add the milk until a soft dough is formed. Roll the dough until it
is fairly thin, although it should be thicker than a regular pie crust.
Butter the dough with soft butter, cover with 3/4 inch (6 mm) of brown sugar and
sprinkle with cinnamon. Roll the dough like a jelly roll and slice into circles
about 1/2 inch (15 mm) thick.
Pour water into a casserole dish. Put the sliced dough into the casserole and
bake at 375? F (190? C) for about 30 minutes or until the pets de soeur are golden brown.
Variation: Cranberry jam may be substituted for the sugar and the cinnamon.
Blue Boar cottage-cheese dressing for head-lettuce salad
1 pound small-curd creamed cottage cheese
1 cup mayonnaise 1/3 teaspoon white pepper
1 1/2 teaspoons onion juice
1/2 teaspoon salt
Head iceberg lettuce
Paprika
Thoroughly mix cottage cheese, mayonnaise, white pepper, onion juice and salt together.
Chill 2 hours to allow flavors to blend. When ready to serve, line salad plates with
lettuce leaves. Cut 1/2 -inch slices from head lettuce and place on lined plates.
Top with dressing, spreading it out to cover the slice of lettuce.
Sprinkle lightly with paprika. Makes 9 servings.
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Lazarus Chicken Salad
Recipe By : Lazarus Department Store/Columbus, Ohio
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c cooked chicken cubes
1/2 lb diced dates
1 c diced pineapple -- drained
1 c diced celery
1/4 c slivered almonds
1 pt Miracle Whip
1 tsp sugar
1/4 c canned milk
2 tbsp lemon juice
Juice from pineapple -- as needed
Last 5 items are dressing for first 5 items. Enjoy!
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Portuguese Kale Soup
1 c. of baby lima beans, soaked overnight
1 lg. onion, diced
2 c. potato chunks
1 lb. chorico (Portuguese sausage - Kielbasa or pepperoni will do)
1/2 bunch kale, chopped
1 tbsp. salt (or less)
1/2 tsp. pepper
10 c. water
Combine all in a large pot and bring to a boil. Simmer for 2 to 3 hours
or until beans are tender. If there are any leftovers, adding a bone or
some chicken always adds extra flavor.
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Portuguese Kale Soup
6 c. water
2/3 c. dry red kidney beans
1 lb. beef shank cross-cuts
8 oz. Chaurico (Portuguese sausage) or Linguica, sliced 1/2 inch slices
2/3 c. dry split peas
2 1/2 tsp. salt
6 c. torn kale (8 oz.)
2 c. peeled and chopped potatoes
In a Dutch oven, combine water and kidney beans. Bring to boiling; simmer
uncovered 2 minutes. Remove from heat; cover. Let stand 1 hour. In a
skillet brown beef shanks and sausage; drain well. Stir into undrained
beans along with peas and salt. Bring to boiling; reduce heat.
Simmer, covered, 2 hours. Remove beef shanks. When cool enough to handle,
remove meat from bones, cube. Discard bones; return meat to pan. Add kale
and potatoes. Simmer, covered 25-30 minutes.
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