ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
Heat skillet or griddle to 350\u00b0.
In large bowl, combine all ingredients, except French bread slices.
Beat well.
Lightly grease heated skillet.
Dip bread in half and half mixture, turning to coat both sides.
Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown.
If desire, sprinkle lightly with powdered sugar.
aste.
MEANWHILE, fresh sourdough French baguette bread into slices to
ours.
Step 11: For classic creme brulee topping: mix brown
ndercooked (as in \"blender Bearnaise\" recipes), it will taste raw.
and place a slice of french bread on top (may lightly
Heat in top of a double boiler the cream.
Beat together egg yolks and granulated sugar; gradually beat in hot cream.
Blend in vanilla.
Pour into flat-bottomed 2-quart casserole and set in pan of hot water.
Bake, uncovered, in a 325\u00b0 oven for 45 to 50 minutes or until set.
Sprinkle top with 1/3 cup maple sugar; broil for 1 to 2 minutes.
Serve chilled.
Makes 6 to 8 servings.
Place the beef, breadcrumbs, 4 tbsp water, onion, mustard and egg in a bowl and season. Knead together until smooth. Shape the mixture into 4 patties and place in the freezer for 10-15 mins.
Preheat the oven and cook the French fries according to the package instructions.
Heat the oil in a large frying pan, add the burgers and cook for 5-7 mins, turning. Serve in warmed, seeded buns with cucumber, red onion, lettuce, tomato and ketchup.
Prepare a 16-oz. bag french fries according to package instructions (I prefer the oven method). Cooking time (below) is approximate.
Top with one of the 4 topping ideas above.
Place all ingredients into your bread pan per your manufacturers instructions. Mine says to do wet ingredients first so I follow the order they are listed above.
Select French Bread setting.
Select desired crust color.
If you have the option select 1.5 lb loaf.
Press start.
I use an adjustable-blade French-fry cutter).
PLACE cut
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
f pressure to form a classic French Bread look. (at this point
br>During this time brush French bread slices lightly with the
Combine soup, milk, and pepper in a 1-1/2 quart casserole dish; mix well.
Stir in beans and 2/3 cup of French fried onions.
Bake at 350 for 30 minutes or until hot.
Stir.
Sprinkle with remaining 2/3 cup of onions.
Bake 5 minutes or until onions are golden.
ish in a classic manner, place one slice of french bread topped
Amounts can be adjusted according to personal taste and the size of your crepes.
Cut the butter into little pieces.
Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
Scatter the rest of the little pieces of butter over the top of the crepe.
Let them melt a little.
Sprinkle the sugar over the melty butter.
After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
Fold the left third of the crepe over the middle, then fold the ...
ccompanied with pickles and horseradish, French bread and butter.
Traditional
routons. Serve.
**Most soup recipes start by chopping or mincing