FRENCH TOAST WITH ALMOND BUTTER
6 (1-inch) slices of bread
¼ cup milk
2 eggs, beaten
½ teaspoon almond extract
1 tablespoon margarine
Sifted confectioners’ sugar
Cut round from each piece of bread with a biscuit cutter. Combine milk, eggs, and almond extract. Dip bread into mixture; coat both sides. Melt margarine in a large skillet. Arrange bread in skillet and cook over medium heat for 3 minutes on each side. Transfer to serving plate; sprinkle with sugar. Serve with Almond Butter.
Yield: 6 servings
ALMOND BUTTER
1 stick butter, softened
3 tablespoons confectioners’ sugar
1 teaspoon almond extract
With mixer, beat butter, sugar and almond extract until smooth. Chill in molds until firm.
Yield: 8 butter pats
Charla Walker, Clinton
MOLDED CHEESE GRITS
2 cups dry grits
1 (10-ounce) can Ro-Tel tomatoes, drained
12 ounces processed cheese, cut into small pieces
1 (1-pound) package sausage, browned and drained
Prepare grits using package directions; add tomatoes, cheese, and sausage. Pour into individual greased molds. Let set for about 10 minutes. Turn out on plate.
Yield: 12 servings
PUFFED EGGS
8 frozen puff pastry patty shells
¼ cup plus 3 tablespoons butter, divided
¼ cup fresh mushrooms, chopped
6 spears fresh asparagus, cut into ½-inch pieces
3 tablespoons all-purpose flour
1½ cups milk
Salt and black pepper to taste
6 eggs
¼ cup half-and-half
¼ teaspoon ground red pepper
¾ cup shredded sharp Cheddar cheese
Bake shells according to package directions; set aside. In a skillet, melt 2 tablespoons butter, and sauté mushrooms and asparagus until tender; set aside. For sauce, melt ¼ cup butter in saucepan over low heat; add flour, and stir until smooth. Heat one minute. Gradually add milk; cook over medium heat, stirring constantly, until thick. Add salt and pepper, cover, and set aside.
In a bowl, whisk eggs, half-and-half, and red pepper. Melt remaining 1 tablespoon butter in large skillet over medium heat. Add egg mixture. Cook on medium-low heat, stirring gently until cooked but creamy. Stir in vegetables and sauce. Place shells on a baking sheet. Spoon egg mixture into shells and sprinkle with cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.
Yield: 8 servings