Smoked Salmon Casserole

by | Nov 15, 2006 | breakfast, brunch

Smoked Salmon Casserole Great for company! 2 cups small broccoli florets (mushrooms or asparagus spears may be substituted)10 green onions (chopped)1/2 pound sliced smoked salmon (cut into 1-inch pieces)2 cups grated Monterey Jack cheese (about 8 ounces)8 ounces cream...

Stuffed Baked French Toast

by | Nov 15, 2006 | baking, breakfast, brunch

Stuffed Baked French Toast This is a sweet breakfast. That is why I cut down the amount of sugar. I also added two eggs to the six eggs that go into the French toast mixture and cut the amount of cream cheese to 12 oz. I have tried adding a layer of strawberry...

Rice Loaf

by | Nov 15, 2006 | soup

Rice Loaf Lovely with chicken or turkey broth. 1 cup rice4 beaten eggs1/2 cup of Parmesan cheesechopped parsleybreadcrumbs Cook one cup of rice.Combine cooked rice, 4 beaten eggs, 1/2 cup of Parmesan cheese and some chopped parsley.Butter a loaf pan and sprinkle dry...

White Sangria with Peaches and Grapes

by | Nov 15, 2006 | drinks

White Sangria with Peaches and Grapes 2 750- ml bottles dry white wine (such as white Rioja)4 cups orange juice1 1/2 cups Cointreau or other orange liqueur2 large white peaches (rinsed, halved, pitted, cut into thin slices)2 lemons (rinsed cut into very thin rounds,...

Rigatoni with Hot Italian Sausage

by | Nov 15, 2006 | main course

Rigatoni with Hot Italian Sausage The sauce can be prepared two days ahead and refrigerated. Just re-heat and toss with the rigatoni before serving. 1 ounce dried porcini mushrooms1 cup hot water1 tablespoon butter1 large onion ((finely chopped))1 1/4 pounds hot...