9 leftover dinner rolls
1 1/2 cups milk
1/3 cup sugar
1 teaspoon almond extract
21 ounce can peach pie filling
Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan.
In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture; let soak for 30 minutes. Bake at 350°F 30-40 minutes.
Heat remaining pie filling and serve over warm pudding.
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices bread
1 package (7 ounces) flaked coconut
In a large bowl, beat eggs; add milk, sugar and cinnamon. Dip bread in egg mixture until both sides are coated. Coat both sides with coconut. Place on greased baking sheets.
Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.
1 loaf (1 pound) French bread, cubed
6 egg whites
1-3/4 cups low-fat milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar
Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
1 cup orange juice
1/2 cup plain yogurt
1 medium ripe banana, sliced and frozen
1/2 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
2 tablespoons toasted wheat germ
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.
1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.
8 small lamb chops
salt and pepper to taste
1 Tbs. vegetable oil
parsley, bay leaves, thyme, rosemary
1 lb. potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek, sliced thin
12 small white onions
1-1/2 C. diced celery
1-1/2 C. peas
fresh parsley, chopped, for garnish
Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Add more seasoning, if needed. Garnish with parsley and serve.
8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk
Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.
1 16 oz. can crushed pineapple, drained but reserve some liquid
6-8 pork chops
Salt and pepper to taste
2-3 potatoes, sliced
8-10 strips of bacon or slices of Canadian bacon
Spray casserole dish with non-stick cooking spray. Spread bottom of casserole with crushed pineapple, then distribute the pork chops over the pineapple and season with salt and pepper. Layer slices of raw potato, covering the pork chops, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out then add some of the reserved pineapple juice.
2 lbs. pork, cut in bite-sized pieces (I use pork steaks, but you can use pork roast or pork chops)
1 green pepper, chopped
2 onions, chopped
1 cup celery, chopped
1 can water chestnuts, sliced
1 can sliced mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup uncooked long grain rice
4 Tbs. soy sauce
Brown meat in small amount of oil. Add green pepper, onion, celery- sauté until onion is translucent. Mix all ingredients, place in casserole dish, and bake, uncovered, at 325 degrees for 2 hours
1 (8-oz.) pkg. egg noodles
3/4 lb. ground lean pork
1 large onion, chopped
2 cups diced celery
1 small green pepper, chopped
salt & pepper to taste
1 (11-oz.) can condensed tomato soup
1/8 tsp. Worcestershire sauce
1/2 cup grated Cheddar or Jack cheese
Preheat oven to 325 degrees. Cook noodles in boiling, salted water. Drain and rinse. Brown meat in hot fat. Add onion, celery and green pepper. Cook until tender. Season to taste.
Alternate meat and noodles in greased casserole dish. Mix the soup with Worcestershire sauce and pour over noodles. Sprinkle with cheese. Bake in oven for 45 minutes.