HELPFUL HINT

*Instant potatoes help to thicken soups and stews.

STUFFED FRENCH TOAST

*Holiday Collection- A Easter breakfast!!!  1 loaf challah (or French bread) 1/2 cup softened cream cheese 1/4 cup strawberry preserves 1/2 tsp grated lemon rind 3 eggs 3/4 cup milk 3 TB sugar 1 tsp vanilla extract 1/4 tsp salt 2 TB melted butter *confectioners' sugar, for sprinkling * Fresh strawberries, for garnish * Maple syrup or a fruit syrup  Spritz a 9-by-13-inch baking pan with cooking spray. Slice bread into 12 pieces. Make a slit in side of each.slice,large enough to accomodate filing without tearing bread. In a med bowl, beat cream cheese,preserves, and lemon rind on med until well blended. Spread a little cheese mixture inside slit of each slice of bread. Transfer to baking pan. In a med bowl,beat eggs,milk, sugar,vanilla,and salt. Pour over slices,turning to coat. Cover and chill for at least 1/2 hour and no longer than 24 hours. Preheat oven to 425 degrees. Drizzle slices with butter and bake for 25 min or until golden brown. Dust with confectioners' sugar and garnish with strawberries. Serve with maple or fruit syrup. Hands-On: 15 min Total: 1 hr 10 min Serves:6 (Source: dashrecipes.com)

ORANGE RICOTTA PANCAKES WITH RASPBERRIES

*Holiday Collection- These can be made full- or silver dollar-size.   4 eggs,separated  1 1/3 cups part-skim ricotta cheese 2 TB. sugar 2 TB orange rind 1/2 cup flour 1/8 tsp salt 2 TB melted butter 1 cup fresh raspberries * Maple syrup  In a med bowl,beat egg yolks, sugar, and orange rind on medium until creamy. Beat in flour and salt. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture. Spoon batter onto a preheated,lightly bittered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup.  An ideal Easter breakfast!! Serves 4 Hands on: 15 min. Total cooking time: 30 min. (Source: dashrecipes.com)

COOKING TIP

*Egg whites freeze perfectly for up to one year. Two TB defrosted white equals one egg white.

EASTER RECIPES ARE ON THE WAY!!!

TO ALL MY VIEWERS!!!

SLOW COOKED CORNED BEEF & CABBAGE

HOLIDAY COLLECTION- 3 1/2 cups beef broth or beef stock  1/4 cup cider vinegar 2 medium onions,cut in quarters  5 medium potatoes (can use red potatoes also) peeled and cut into quarters (about 5 cups)  5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups)  1 corned beef or beef brisket (about 3 pounds)  1 head green cabbage, trimmed and cut into 6 wedges (about 2 pounds) Bouquet Gami   Stir the broth and vinegar into a 6-quart slow cooker. Add the onions,potatoes, carrots, beef and cabbage. Submerge the Bouquet Gami in the broth mixture. Cover and cook on LOW for 8-9 hours or until the beef is fork-tender. Remove the Bouquet Gami

RECIPE TIPS:  *Time-Saving:  Or you make cook the recipe on HIGH for 4-5 hours.     *For thicker sauce:  Remove the beef and vegtables from the cooker. Stir 2 TB cornstarch and 2 TB water in a small bowl until smooth. Add to the slow cooker and cook on HIGH for 15 min or until the mixture boils and thickens.  *Bouquet Gami:  Lay a 4-inch square of cheesecloth flat on the counter. Place 4 cloves garlic, 1 TB pickling spice and 2 bay leaves in the center of the cloth. Bring the corners of the cheesecloth together and tie with kitchen string into a bundle.  (Source: Cambells Kitchen)