Beat the egg in shallow bowl with milk and salt.
Add 2 slices of Weight Watchers bread and turn to coat in eggy mixture.
Heat a frying pan and coat with a low fat cooking spray and fry the bread for 2 minutes on the first side or until set and golden.
Turn over and fry for another 1.5 - 2 minutes or until cooked.
Place french toast on a warm plate and add pieces of 1 small banana between the two slices.
Sprinkle with cinnamon and drizzle with honey.
75 degrees F. Start heating 2 to 3 quarts of water
eed about 1 and 1/2 recipes for the dough for each
all leaf tip.
2 piping bags each
ll the spices infuse.
5 remove the chicken first, chill
om For more indonesian cuisine recipes.
o simmer for a further 5 minutes until the vegetables are
he turnips and beet into 2 inch pieces about 1/4
he slice onions and 1/2 teaspoon salt, stir to coat
ntil browned in spots, about 5 minutes. Add the celery and
Make two recipes of cornbread according to the
ooking, pound chicken to 1/2-inch thickness.
Place on
Mix first 5 ingredients.
Let stand to dissolve completely for several hours (this is important).
Pack pickles into jars with dill on top and bottom.
Pour cold brine over pickles and seal. Let stand on counter or in a warm place for 6 days.
Then place in a cool, dark place for 8 weeks.
Half recipe of brine is enough for 2 quarts (1 1/2 recipes will fill a gallon jug).
Mix the first 5 ingredients until creamy and smooth.
Add the eggs, one at a time, beating well after each egg.
Pour into a graham cracker crust in a spring-form pan.
(Use recipe on graham cracker crumb box; use 1 1/2 recipes.) Bake at 500\u00b0 for 10 minutes, then reduce to 250\u00b0 and bake for 1 hour.
Turn off heat. Open door; cool in oven for 3 hours.
Do not move or touch.
When completely cooled, remove from oven, remove side from pan and leave on bottom to serve.
May be topped with glaze.
ERVING (Monday before Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to
Cook the giblets, heart and neck in approximately 2 quarts water with salt, pepper and poultry seasoning to taste.
Cool and chop. Save liquid.
Mix the onions and green pepper together with corn bread and dried bread.
Mix thoroughly.
Add giblets and mix together.
Pour melted oleo over mixture and gradually add liquid from giblet water to make mixture very moist but not mushy or runny.
Season with poultry seasoning, pepper and small amount of salt to taste as liquid has salt in it.
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
nd slowly, about 1-1/2 hours.
Ribs can also
Line pan with butter (8 x 8-inch pan for regular recipe and 9 x 12-inch pan for 1 1/2 recipes).
Cover with whole graham crackers. Melt 2 sticks oleo.
Mix egg, milk and sugar together; add to melted oleo.
Bring to boil.
(Stir constantly to prevent burning.) Remove from heat; add nuts, coconut and crumbs.
Pour over the layer of graham crackers in the pan.
Top with whole graham crackers.
Pour icing over the mixture.
Chill 5 hours.
Freezes very well.
Make it the day before or make it ahead and freeze to use later.