April Recipes

KATHY'S STUFFED FRENCH TOAST
1 cup brown sugar
½ cup butter
2 tsp corn syrup
8 eggs
1 ¾ cups milk
1 ½ tsp vanilla
8 oz cream cheese softened
1 loaf French bread

Grease 9 x 13 pan
In sauce pan melt ½ cup butter. As it starts to melt, add the corn syrup, then the brown sugar and 1 cup milk. Cook over medium heat until all ingredients are well blended and begins to bubble. DO NOT bring to a boil because the caramel will harden into candy!

Pour mixture into greased cake pan.

Next, slice French bread in ¾ inch thick pieces (or use pre-sliced Vienna bread)
Place one layer of bread on the caramel sauce, side by side without overlapping.
Smear the first layer of bread with softened cream cheese. Expect to use a full 8 oz package for a single recipe.
Top the cream cheese with a second layer of bread, placing each piece directly over each other.
Crack and mix 8 eggs, ¾ cup milk and 1 ½ tsp vanilla. Mix all ingredients together in a bowl with a whisk and pour over the top of the bread. Make sure to coat each piece thoroughly.

Place a cover or saran wrap on the pan and refrigerate overnight.
In the AM, bake at 350 degrees for 50 minutes.
Serve warm with caramel side on top. Top with whipped cream or fresh berries.

SAUERKRAUT SALAD
1 (1 lb. 11 oz.) can sauerkraut
3/4 Cup sugar
1 Cupdiced celery
1 Cup diced green pepper
1/4 Cup diced onion
3 Tbsp vinegar
1/2 tsp salt
1/8 tsp pepper
1 tsp celery seed

This keeps in refrigerator for weeks.

BAKED SCALLOPS
20 buttery round crackers, crushed
black pepper to taste
1 tsp garlic powder
1 pound sea scallops, rinsed and drained
1/2 Cup butter, melted
1/4 Cup dry white wine
1/2 lemon, juiced
1 Tbsp chopped fresh parsley, for garnish

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Combine crushed crackers, black pepper and garlic powder in a small bowl. Press scallops into mixture so that they are evenly coated, and place them in the greased baking dish.
In a separate bowl, mix together melted butter, wine and lemon juice; drizzle mixture over scallops.
Bake in preheated oven until scallops are lightly browned, about 15 minutes. Garnish with chopped parsley.

ORIENTAL CABBAGE SLAW
1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil (I usually leave this out - too spicey for me)
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy
sauce in a large bowl. Add the cabbage, peppers, snow peas and
scallions and toss to combine. Season with salt and pepper, to taste.
Refrigerate for at least 30 minutes prior to serving.

BREAKFAST IN THE CROCK POT
1 32 oz. bagfrozen southern style hashbrown potatoes
1 pound bacon cut into pieces, fried and drained
1 pound sausage, crumbled, browned and drained
1/2 Cup diced onions
1 green bell pepper diced
3/4 pound cheddar cheese diced
12 eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper

Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.

NOTE: I don't use both meats - and frequently substitute cubed left-over ham.
NOTE: Today's crock pots heat much hotter than the older ones. I usually only make 1/2 this recipe and cook it on LOW FOR ABOUT 4 HOURS.