Enjoy some delicious recipes!
Program #829Marie Hegler
Baked French Toast with Blueberries and Pecans
1 (12-ounce) French loaf, cut into 1-inch cubes
2 cups milk
1/4 cup granulated sugar
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups fresh or frozen (thawed) blueberries
1 cup pecans, chopped
1/4 cup butter, melted
2 tablespoons light brown sugar
1. Coat a 13 x 9-inch baking dish with cooking spray.
2. In a large bowl, whisk together eggs and next five ingredients (sugar through cinnamon).
Stir in bread cubes until coated. Sprinkle pecans and blueberries evenly over bread mixture.
Mix together butter and brown sugar and drizzle over bread.
Cover and refrigerate for at least an hour or overnight.
3. Preheat oven to 400°F. Remove bread mixture from refrigerator;
Let stand for 30 minutes.
Bake for 30 minutes or until the liquid from the blueberries is bubbling.
Yield: 6 servings
Chicken and Vegetable Casserole
1 (10¾-ounce) can cream of broccoli soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 teaspoon ground black pepper
1/2 lemon, juiced
2 cups frozen peas and carrots, thawed
8 ounces dry rotini pasta, cooked and drained
2 cups cubed cooked chicken
1/4 cup plain breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons freshly chopped parsley
2 tablespoons unsalted butter, melted
1. Preheat oven to 400°F.
2. Stir the soup, milk, mozzarella, black pepper, and lemon juice in a 2-quart casserole dish.
Stir in vegetables, pasta, and chicken.
3. Combine breadcrumbs, Parmesan cheese, parsley, and butter in small bowl;
sprinkle over top of casserole.
Bake covered for 20 minutes.
Remove cover and bake for an additional 10 minutes, until hot and bubbly.
Yield: 6 servings
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