FRENCH TOAST CASSEROLE
7 c. bread (white, wheat, or cinnamon-raisin)
torn into 1 1/2-inch cubes
1 Tbsp. butter, softened
2 oz. cream cheese
1 1/2 c. milk
4 eggs
1/4 c. powdered sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 tsp. nutmeg
2 tsp. ground cinnamon
Preheat oven to 350 degrees. Line the bottom of a lightly buttered 9x9-inch casserole dish with the bread crumbs. In a large bowl, mix the butter and cream cheese. Add the milk and stir. Add eggs 1 at a time while continuing to stir. When mixed thoroughly, add 2 Tbsp. of the sugar, the salt, the vanilla, nutmeg, and 1 tsp. of cinnamon. Pour mixture over the bread. Let the casserole stand for 5-10 minutes so the liquid can soak into the bread. Combine remaining sugar and cinnamon and sprinkle over the top. Bake 45 to 50 minutes or until the top is golden brown.
YOUR BEST RECIPE
Cream Puff Dessert
1 stick butter or margarine
1 c. water
1 c. flour
4 eggs
3 c. milk
8 oz. cream cheese, softened
8 oz. cool whip
1 large box instant vanilla pudding
Boil together butter and water. Add flour and mix well. Cool slightly; stir in eggs, one at a time. Mix well and spread in a 9x13 inch glass pan. Bake at 400 degrees for 30 minutes. Cool completely. Mix 6 oz. vanilla instant pudding, 3 c. milk, and cream cheese. Mix until smooth. Pour into cooled cream puff crust. Spread cool whip on top. Spread over top pie filling of your choice, such as cherry or blueberry. Refrigerate.
APRIL SHOWERS BRING MAY FLOWERS
Planet Hollywood
Cap'n Crunch Chicken
2 c. Cap'n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 Tbsp. granulated onion
Vegetable oil for deep frying
3 Tbsp. granulated garlic
Creole mustard sauce, recipe on back
1 Tbsp. pepper
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic, and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.
Creole Mustard Sauce
1/4 c. sliced green onions
2 Tbsp. horseradish
2 Tbsp. chopped garlic
1 Tbsp. red wine vinegar
2 Tbsp. chopped onion
1 Tbsp. water
2 Tbsp. chopped celery
2 tsp. cider vinegar
2 Tbsp. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 Tbsp. yellow mustard
Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.
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