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FareShare Gazette Recipes -- December 2008 - M's

 

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Marmalade French Toast Casserole

Minnesota Wild Rice Pudding

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* Exported from MasterCook *

Marmalade French Toast Casserole

Recipe By : Maureen Callahan, Cooking Light, November 2006
Serving Size :   Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- softened
16 ounces sourdough French bread -- (1 loaf)
cut into 24 (1/2-inch) slices
Cooking spray
12 ounces orange marmalade -- (1 jar)
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts

Spread softened butter on one side of each bread slice. Arrange 12 bread
slices, buttered side down, slightly overlapping in a single layer in a 13
x 9-inch baking dish coated with cooking spray. Spread marmalade evenly
over bread; top with remaining 12 bread slices, buttered side up.

Combine milk and next 4 ingredients (through eggs), stirring with a whisk.
Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350F.
Sprinkle casserole with walnuts. Bake at 350F for 45 minutes or until
golden. Let stand 5 minutes before serving.

Yields 12 servings (serving size: 1 piece).

Source: "myrecipes.com"
S(MC formatting by): "Bobbie"

NOTES. Worthy of a Special Occasion. Grapefruit or mixed fruit marmalade
will work just as well as the orange marmalade called for in the recipe.
Serve the casserole with honey or pancake syrup warmed with orange rind and
a splash of orange juice (add one teaspoon rind and two tablespoons juice
per 1/2 cup syrup). This easy casserole can be assembled in less than 15
minutes and stored in the refrigerator overnight.

Contributed to the FareShare Gazette by Bobbie; 24 December 2008.
www.fareshare.net


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* Exported from MasterCook *

Minnesota Wild Rice Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups half & half
4 eggs
1/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups well-cooked wild rice
1/2 cup golden raisins
1/2 cup chopped almonds

Preheat oven to 325 F.

In a small saucepan, scald half & half; set aside. Beat eggs and sugar
until frothy. Stir in cinnamon, salt, vanilla, wild rice, raisins and
almonds. Gradually stir in half & half.

Divide mixture evenly between six 6-ounce custard cups. Place in large
metal baking pan; fill with hot water to within 1-inch of top of custard
cups. Bake 25-30 minutes or until knife inserted near center comes out
clean. Remove custard cups from pan.

Serve warm or cold with whipped cream.

6 servings.

Source: posted by Pepper to 50+ Friends Club
Formatted by Chupa Babi: 08.27.08

Contributed to the FareShare Gazette by Chupa; 21 December 2008.
www.fareshare.net


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Per Serving (excluding unknown items): 197 Calories; 10g Fat (42.7% calories from 
fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 94mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other 
Carbohydrates.

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