Duncan loves the coconut marshmallow haystacks that are here. I got to make some on Saturday with Chelsea for a party. Very festive!
Over Christmas break we’ve been enjoying my mother-in-law’s cooking. Here are the dishes she prepared for Christmas Eve Breakfast.
Charleston Breakfast Casserole
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.
- Prepare various fresh vegetables (bite-sized cauliflower, broccoli, carrots, cherry tomatoes, zucchini, celery, etc.)
- Place in flat dish with lid
- Mix marinade ingredients: 1/2 cup white vinegar, 1/2 cup vegetable oil, 1 Tbsp sugar, 1 Tbsp dill
- Pour marinade over vegetables. Refrigerate overnight; stir occasionally.
This has gone over really well at several parties. The vegetables take on a pretty sheen, especially the broccoli, and have a crisp, fresh taste.
A friend of mine makes what she calls Mustgo Soup. I tried this for the first time tonight! We had some water I had cooked pasta in, some leftover egg noodles, part of a hamburger, and a little bit of leftover chicken and rice canned soup. I added a can of Mexican chili beans, a chopped onion, 2 tsp. of cinnamon, parsley, black pepper, and a can of cooked chicken. It looks kind of like a white chili but with brown beans. I’ll let you know what it tastes like…
Recently, I helped hostess a baby shower for a friend of mine. She’s having a son, and is very excited. One of the things I brought was the punch—as I was preparing, I discovered that most of my punch ideas were pink. Hmmm. For a boy’s shower, that didn’t seem to fit quite right. Here’s the recipe to the punch we had.
Green Party Punch
2 liters ginger ale
1 can of frozen lemonade concentrate
1 large can of pineapple juice (chilled)
1/2 gallon lime sherbet
Stir ingredients together, making sure some ginger ale gets poured over the lime sherbet. The sherbet melts and makes a nice frothy top.