DIANE’S DELIGHTS: A little something for everyone
I recently learned of a delicious recipe that my good friend Kris made one morning while visiting at her cabin last week.
She served banana bread French toast that was absolutely wonderful. She simply took banana bread and made it into French toast. It was a tasty spin on traditional French toast topped with a little apricot syrup or real maple syrup served with bacon, Canadian bacon and cold blueberry juice. Very elegant and a special way to wake up the taste buds of guests.
Kris’ Banana Bread French Toast
Serving size: 6 slices
6 slices banana bread, cut into 1/2 inch slices
2 large eggs, lightly beaten
1/3 C. whipping cream, unwhipped
vanilla flavoring to taste
butter for frying
Whip the eggs with a wire whip. Add the cream and vanilla flavoring. Combine well. Dip the sliced banana bread in the egg mixture on both sides. Melt butter in a medium frying pan. Cook the bread until golden brown, about 3 minutes on each side as you would French toast. Serve immediately and top with your favorite syrup.
Your Favorite Cut Marinated Steak
Serving size: 2-3
1/3 C. hot water
3 T. onion chopped fine
2 T. red wine vinegar
2 T. olive Oil
2 T. soy sauce
1 tsp. beef bouillon granules
1 clove garlic, minced
1/2 tsp. paprika
1/2 tsp. pepper, coarsely ground
your choice beef steaks, cut 1 inch or about 12 ounces each
In a bowl, combine the first nine ingredients. Remove 1/2 cup marinade and refrigerate. Pierce steaks several times on both sides with a fork; place in a glass 11 inch X7 inch glass dish or a marinating container. Turn to coat. Cover and refrigerate overnight. Remove steaks, discarding marinade. Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until the meat thermometer reads 140 degrees for rare, medium 160 degrees, or well-done 170 degrees. Warm reserved marinade and serve with steaks.
Low Calorie Summer Vegetable Combo
Serving size: 8
2 celery ribs, chopped
1 medium red, yellow, orange or green peppers chopped
2 T. onion chopped
2 T. butter or margarine
3 small zucchini, quartered lengthwise and sliced
1 medium tomato, chopped
1 T. dry onion soup mix
In a skillet, saute celery, pepper and onion in butter for 6 to 8 minutes. Add zucchini, cook and stir over medium heat until tender. Add tomato and soup mix; cook and stir until the tomato is tender.
GARY’S TIP: For crispy French toast, add a touch of cornstarch to the egg mixture.
FOOD FOR THOUGHT: A hunch is creativity trying to tell you something.
DIANE HOGLIN can be reached at firstname.lastname@example.org.