1. Baked
French Toast
2. Banana
Split Bread
3. Beef
and Noodle Stew
4. Big
Chili Burger
5. Blackberry
Smoothies
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1. Appetizers, Salads and Breads:
Baked French Toast
from Cooking
by the Boot Straps...
A Taste of Oklahoma Heaven
INGREDIENTS:
1 loaf firm bread, cubed
8 ounces cream cheese, cubed
10 eggs
1-1/2 cups half-and-half
1/2 cup (1 stick) butter, melted
1/4 cup maple syrup
TO PREPARE:
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.
SERVES: 6
Copyright 2002 The Junior Welfare League of Enid.
All rights reserved. Visit The
Junior Welfare League of Enid, Oklahoma
web site (http://www.jwlofenid.com/cookbooks.htm)
to purchase copies of Cooking by the Boot Straps or call
the office (580)234-2665. The previous cookbook,
Stir-Ups, is also available for purchase.
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2. Banana Split Bread
Ingredients:
1 pkg. yeast
3 cups Better for Bread flour
2 Tbsp. gluten
2 Tbsp. sugar
1 tsp. salt
1/8 tsp. baking soda
1/3 cup instant nonfat dry milk
1/3 c walnuts; broken
1 egg
2 Tbsp. vegetable oil
1 tsp. vanilla
4 oz. banana; 1 med sliced directly into the inner pan
10 frozen strawberries; thawed with their liquid
1/3 cup crushed pineapple; drained, reserve juice.
1/3 cup pineapple juice, heated
1/2 cup chocolate chips
4 cup maraschino cherries; drained
Directions:
Place all ingredients (except chocolate chips and
cherries) into the inner pan of your bread machine in
the order listed, select white bread and push
"Start." Add the chips and cherries when the
Auto Bakery "beeps, " at 88 minutes into
the cycle.
Yield: 1 loaf
Source: LOH = Laws of Humor's Recipes
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3. Beef and Noodle Stew
Makes: 6 servings
1-1/2 cups (5-1/2 oz.) small shell pasta
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp. A.1. Original Steak Sauce
1/4 tsp. crushed red pepper
5 cups torn spinach leaves (about 5 oz.)
3/4 lb. boneless beef round steak, cut into thin strips
COOK pasta as directed on package; drain.
MIX broth, tomatoes, steak sauce and crushed red pepper
in large saucepan; bring to boil on medium-high heat.
Boil 3 minutes.
ADD pasta and spinach; stir. Return to boil. Reduce heat
to medium-low; simmer 2 minutes. Stir in meat; cook 2 to
3 minutes or until meat is cooked through.
Nutrition (per serving)
Calories 180
Total Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 25mg,
Sodium: 440mg,
Carbohydrate: 25g, Dietary Fiber: 2g, Sugars: 4g,
Protein: 16g,
Vitamin A: 50%DV, Vitamin C: 20%DV, Calcium: 4%DV, Iron:
15%DV
Source: Cooking DeLites by Vailia
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4. Big Chili Burger
8 oz. extra lean ground sirloin
1/2 cup canned fat-free refried beans
2 Tbsp. minced onion
1 garlic clove, minced
1 jalapeņo pepper, seeded and minced
2 tsp. chili powder
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
In a bowl, lightly mix together meat and beans with a
fork until well combined. Mix in onion, garlic, jalapeņo,
chili powder, salt and pepper. (Be careful not to
over-mix or you will end up with a tightly-compacted
mixture that tastes unpleasant; it should be light.)
Gently form mixture into four 4-inch patties.
Cook burgers on pre-heated grill or ridged grill pan,
turning them once, until a meat thermometer inserted in
their centers registers 160 degrees (about 8 to 10
minutes). Hot burgers crumble easily, so handle
carefully, using a wide spatula.
Serve immediately, preferably on toasted buns, topped
with sliced tomato and onion plus some well-drained
salsa.
Source: More Meals From Mary
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5. Blackberry Smoothies
Sandi originally used strawberries instead of
blackberries in this simple smoothie--you can use any of
your favorite berries, or mix it up with a combination
of fruit.
1 cup fat-free milk
1 pint low-fat frozen vanilla yogurt, softened
1 medium banana, coarsely chopped
1/2 cup fresh blackberries
Process all ingredients in a blender until smooth,
stopping to scrape down sides. Serve immediately.Note:
Nutritional analysis is per 1-cup serving.
Yield: Makes 4 servings (serving size: 1 cup)
CALORIES 163(9% from fat); FAT 1.7g (sat 1g,mono
0.4g,poly 0.1g); PROTEIN 7.3g; CHOLESTEROL 6.3mg;
CALCIUM 249mg; SODIUM 95.6mg; FIBER 1.6g; IRON 0.3mg;
CARBOHYDRATE 31g
Southern Living, JUNE 2004
Source: AOL Kitchen Assistant
