Date: Sun, 25 Jul 1993 02:12:42 GMT
Pineapple French Toast with Ambrosia Salsa
(source: Austin American Statesman, April 7, 1993) 20 oz can pineapple chunks in juice 1 cup strawberry halves 1/4 cup toasted flaked coconut 4 tablespoons sugar, divided 1 10 ounce loaf French or Italian bread 3 eggs 1 1/2 cups milk 1 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon butter Drain pineapple, reserving 3/4 cup juice and pineapple pieces separately. In a small bowl, prepare ambrosia salsa by combining strawberries, coconut, reseved pineapple pieces and 2 tablespoons sugar, set aside. Cut bread in 3/4 inch slices. In a 15 by 10 inch jelly roll pan, arrange bread in a single layer, set aside. In a large bowl, beat eggs, milk, vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple juice, pour over bread, turning slices to coat completely. Cover and refrigerate overnight or until all liquid is absorbed, about 1 1/2 hours. In a large skillet over medium heat, melt butter. Add bread a few pieces at a time and cook until browned on both sides, turning bread once, and adding more butter if necessary. Serve with ambrosia salsa. Serves 6.Baked French Toast (Overnight)
French bread cut into one inch slices, making eight slices Combine: 6 eggs 3/4 cup milk 1/4 teaspoon baking powder 1 tablespoon vanilla Pour over bread slices, cover and refrigerate overnight. Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas, thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup sugar and 1 tablespoon apple pie spice over strawberries and bananas. Place slices of egg-soaked bread on top of strawberries and bananas. Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes. Serve with whipped cream or powdered sugar.Egg Casserole
12 eggs beaten 1/2 lb. sausage 1 can condensed creamy chicken mushroom soup Cheddar cheese Basil Chives Paprika Parsley Pan fry sausage, drain, set aside. Grate cheese (enough to sprinkle on top of casserole). Beat eggs, add chopped chives, basil, seasoned salt, scramble lightly. Add together 1/2 sausage and chicken soup, (no milk added to soup), and egg mixture. Place remaining sausage in bottom of casserole dish. Pour egg mixture, soup and remaining sausage over top of sausage. Sprinkle cheese on top. Sprinkle paprika and/or parsley on top. Bake 30 minutes at 350F.Cinnamon Butter
1/2 lb butter 1/2 lb confectioners sugar 3 tablespoons cinnamon Combine the ingredients and mix well with an electric mixture. Store in refrigerator.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.