|
     
| |
|
|
|
|
|
|
Baked Omelet |
 |
8 eggs |
|
|
1 cup milk |
|
|
1/2 teaspoon seasoning salt |
|
|
3 ounces cooked
ham, diced |
|
|
1/2 cup shredded Cheddar cheese |
|
|
1/2 cup shredded mozzarella cheese |
|
|
1 tablespoon dried minced onion |
|
|
|
Directions |
- Preheat oven to 350 degrees F (175 degrees
C). Grease one 8x8 inch casserole dish and set aside.
- Beat together the eggs and milk. Add
seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour
into prepared casserole dish.
- Bake uncovered at 350 degrees F (175
degrees C) for 40 to 45 minutes.
|
Makes 5 servings
 Top of
Page |
|
|
Banana Stuffed French Toast |
|
|
1 (1 pound)
loaf French bread, cut into 1 inch slices |
|
|
2 bananas,
peeled and sliced |
|
|
3 eggs, beaten |
|
|
1 teaspoon water |
|
|
1 tablespoon milk |
|
|
1 teaspoon vanilla extract |
|
|
1 tablespoon orange liqueur |
|
|
1 teaspoon grated orange zest |
|
|
1/4 cup butter |
|
|
confectioners'
sugar for dusting |
|
 |
 |
|
Directions |
- Create a pocket about 2/3 of the way into
each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana
slices each.
- In a medium bowl, beat together eggs,
water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread
slices in the mixture, allowing slices to become saturated.
- Melt butter in a medium skillet over medium
heat. Place a few slices at a time in the skillet, and cook, turning once,
until both sides are golden brown. Dust with confectioners' sugar to serve.
|
Makes 6 servings
Top of
Page |
|
|
|