aucepan on medium heat. Add bacon; cook and stir for 3
ery smooth and elastic. (For best results, use standard mixer
slices each are needed for the beans, plus any additional
To make toast points:
Put oven rack
In a frypan (cast iron is best) heat the oil and brown the mushrooms.
Add the cottage cheese.
Sprinkle the parmesan cheese over.
Add salt and pepper to taste.
Stir and turn over and over so it does not stick.
When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.
Meanwhile toast bread crisp.
Lightly spread with a very little margarine.
Place tomato slices on toast.
Sprinkle salt and pepper over.
Pour mushrooms and cheeses over tomatoes.
Serve immediately.
Put the first 6 ingredients in a pan, bring to the boil and turn down the heat to simmer for 5 minutes.
Meanwhile spread baguettes over a baking sheet,
toast one side under a hot grill.
Turn over and top with some of the cheese,
grill until golden and bubbly.
Put beans on toast - scoff.
For the Calamari Stew: Warm the
Wipe oysters dry, dip and butter seasoned with salt and cayenne.
Roll in crumbs and broil under moderate heat until golden brown.
Arrange on toast, pour remaining butter over the top, and garnish.
Brown ground meat.
Drain off fat.
Melt oleo in frypan.
Add flour and cook until bubbly.
Add milk and stir; cook until thick. Season with salt and pepper.
You may add 2 boiled eggs that have been cut up to the sauce.
Serve on toast.
Melt butter and stir in four, salt and nutmeg.
Drain broth from mushrooms and add milk to broth to make 1-1/4 cups.
Add to flour mixture and cook, stirring until thickened.
Add mushrooms and heat through.
Blend in sour cream.
Arrange warm asparagus spears on toast.
Top with sauce and garnish with pimento.
Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown.
Add milk and stir until thick.
Serve on toast or waffles.
Cook onion in margarine until tender, but not brown.
Add mushrooms and flour; toss to coat.
Stir in water, bouillon cube, salt, basil and hot pepper sauce.
Cook, stirring constantly, until mixture boils.
Simmer 8 to 10 minutes, stirring occasionally.
Serve piping hot on toast.
Boil eggs.
Crack and smash eggs.
Melt butter, add flour. Stir until thickens.
Add milk, stir.
Add tuna.
Add the eggs. Stir until thickens.
Put on toast.
Melt butter; blend in flour.
Add milk, stir until sauce boils and thickens.
Then add sliced hard cooked eggs and asparagus. Serve on toast.
Shred beef into small pieces.
Melt butter in skillet over medium heat.
Saute onion until tender.
Sprinkle in flour, stirring constantly until smooth.
Gradually stir in milk and cook 5 to 8 minutes more, until sauce is thick.
Add beef, then pepper and salt to taste.
Add parsley and remove from heat.
Serve on toast or waffles.
Serves 4.
read machine pan and process on the dough setting. (Mine
eeded.
Make the French toast batter: In a bowl, mix
Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
Combine scallop ingredients and marinate for about 15-30 minutes.
Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.
Lightly spray a large nonstick skillet with no stick cooking spray. Heat on medium heat. Cook mushrooms and garlic, stirring, for 5 mins. Add 2 tbsp water; bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until water has evaporated and mushrooms have softened. Season.
Meanwhile, toast bread. Stir herbs into mushrooms. Serve on toast.