Charleston Breakfast Casserole

recipe here.

Oven Baked French Toast

recipe from Sept. issue of Southern Living (unknown year). It’s similar to the one here.

1/4 cup butter
3 egg yolks
3 tablespoons sugar
1/2 teaspoon sugar
2/3 cup milk
1/2 tablespoon almond flavoring
3 egg whites, stiffly beaten
16 (3/4 inch think) slices French bread

Place 2 tablespoons butter in each of two 13 x 9 x 2 inch pans and heat at 425 until hot.

Combine egg yolks, sugar, and salt; beat at high speed of an electric mixer until thick and lemon-colored. Gradually add milk and amaretto; fold in egg whites. Dip bread slices into egg mixture; place in hot pans. Bake at 425 for 10 minutes; turn and bake 5 minutes or until golden brown. Serve immediately. Yield: 6 to 8 servings.

Smoky Bacon Wraps

recipe from Taste of Home, Quick, 2002, available here.

Broccoli with garlic butter and cashews

• 1.5 lb broccoli
• 1/3 c. butter (or 3 Tbsp)
• 1 Tbsp brown sugar
• 3 Tbsp soy sauce (or less)
• 2 tsp vinegar
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1/3 c. cashews, chopped (or toasted almonds)

Steam broccoli. Meanwhile, melt butter. Mix in brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil. Remove from heat. Stir in cashews or almonds. Pour over steamed broccoli. Serve.

Jamie’s Cranberry Spinach Salad

Aunt Maureen’s Spinach Salad

• 1 bag of spinach
• 5 slices of bacon, in bits
• 2 hard-boiled eggs, crumbled
• 1/2 c. toasted almonds

Sprinkle the last three ingredients over spinach in a salad bowl. Serve with buttermilk dressing (below).

Buttermilk Dressing  (1983 Betty Crocker, p. 159)

• 3/4 c. mayonnaise or salad dressing
• 1/2 c. buttermilk
• 1 tsp dried parsley flakes
• 1/2 tsp instant minced onion
• 1 clove garlic, crushed
• 1/2 tsp salt
• Dash of ground pepper

Shake all ingredients in tightly covered jar; refrigerate at least 2 hours. Shake before serving. 1 1/4 cups dressing.