*2014 Collection*
1 pound ground beef
1 cup corn flakes
1 tsp salt
1/8 tsp pepper
2 eggs, beaten
1/4 cup ketchup
1 TB Worcestershire sauce
1/2 cup milk
1 cup raisins
1/3 cup grated cheese
1. Mix in order given, all the ingredients except the cheese. Turn into greased baking dish; sprinkle grated cheese over the top. Bake, uncovered, in moderate oven, 350 degrees, for 1 hour.
(Source: Dorothy Dean & kappboom photo)
*2014 Collection*
4 medium eggs
6 TB sugar
1/2 tsp salt
1-1/4 cups double-strength coffee
1-1/4 cups nonfat milk
1. Beat eggs slightly; add sugar, salt, coffee and milk. Stir until blended. Pour into custard cups and place in pan. Surround cups with boiling water up to the level of custard. Bake at 350 degrees about 40 minutes, or until custard is set. Serve cold. Six servings.
(Source: Dprothy Dean & kappboom photo)
*New Years Collection*
Serve this with fresh blueberries or other favorite berries.
1 stick (1//2 cup) unsalted butter
1 cup packed brown sugar
2 TB corn syrup
8 oz country-style bread or Vienna bread
5 large eggs
1-1/4 cups half-and-half
1 tsp vanilla extract
1 tsp Grand Marnier, optional
1/4 tsp salt
1. In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth, and pour into a 9-inch-by-13-inch baking dish. Cut six 1-inch thick slices from the bread, reserving ends for another use, and trim crusts, if desired. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
2. In bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
3. Preheat the oven to 350 degrees and bring the french toast mixture to room temperature.
4. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, about 35-40 minutes. Serve hot french toast immediately. YIELD: 6 servings.
(Source: epicurious.com/by Susan Selasky, McClatchy-Tribune & kappboom wallpaper photo)
*New Years Collection*
3 pounds lamb, cubed
2 tsps salt
1/4 tsp pepper
4 TB butter
1 tsp celery salt
1/8 tsp cayenne
1 cup coarsely chopped apple
1-1/2 cups stock or bouilon
2 TB butter
3/4 cup chopped onion
1/3 cup flour
4 tsps curry powder
1/2 tsp ginger
4 cups stock or bouillon
1/2 cups shredded coconut
1. Sprinkle lamb cubes with salt and pepper; place over heat in heavy in which butter has been melted. Add celery salt, cayenne, and apple. Stir until lightly browned.
2. Add 1-1/2 cups stock or bouillon, cover and simmer over low heat 1 hour. In small skillet melt 2 TB butter, cook onions until soft. Add flour, curry powder, ginger, and blend.
3. Gradually stir in 4 cups stock or bouillon. Cook until thickened. Combine with meat and stir in coconut. Cool; cover and let stand until ready to reheat for serving, preferably overnight. Makes 6-8 servings.
Condiments: Chopped white of egg, hard-cooked egg yolks put through a sieve, ground peanuts, chopped coconut, crushed French-fried onions, crisp bacon, chutney, tiny sauteed bread cubes, chopped parsley. Serve 2 or 3 of these--or all of them if you like--each in a separate bowl.
Note: To make stock, cover cracked soup bones with water, add an onion, celery, salt and 5-6 pepoercorns. Cover: simmer slowly 3 hours. Strain. Or dissolve 1 bouillon cube in each cup of boiling water to be used as liquid.
(Source: Dorothy Dean & kappboom wallpaper)
