Recipes Included On This Page Raspberry Cheesecake Stuffed French Toast Real Canadian Poutine Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Cheesecake Stuffed French Toast Recipe By : Beside Still Waters Farm B&B Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread -- sliced 1-inch thick 1 cup granulated sugar 1 cup milk 2 tablespoons vanilla extract 2 tablespoons cinnamon 4 ounces cream cheese -- softened 4 eggs 1 cup raspberry puree * 1 cup confectioners' sugar Nutmeg Combine eggs, granulated sugar, milk, vanilla extract and cinnamon with a wire whisk. Set aside. Combine softened cream cheese, sugar and raspberry puree with hand mixer. Set aside. Slice each piece of bread almost in half. Using a butter spreader, spread the raspberry filling in the middle of each slice. Dip each piece of bread into egg batter and place on a hot griddle. Cook each side until golden brown. Sprinkle with confectioners' sugar and nutmeg. * To make the raspberry puree, cook 1 cup of frozen raspberries with 1 cup of sugar until it is of puree consistency. Source : "Beside Still Waters Farm B&B, Willits, California" S(Internet Address): "http://www.recipegoldmine.com" NOTES : Formatted in MC by Art Guyer Contributed to the FareShare Gazette by Art in response to a request; 12 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 742 Calories; 20g Fat (25.0% calories from fat); 21g Protein; 117g Carbohydrate; 5g Dietary Fiber; 251mg Cholesterol; 876mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Real Canadian Poutine Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart vegetable oil -- (for frying) 10 1/4 ounces beef gravy -- (1 can) 5 medium potatoes -- cut into fries 2 cups cheese curds 1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). 2. Warm gravy in saucepan or microwave. 3. Place the fries into the hot oil, and cook until light brown, about 5 minutes. 4. Remove to a paper towel lined plate to drain. 5. Place the fries on a serving platter, and sprinkle the cheese over them. 6. Ladle gravy over the fries and cheese, and serve immediately. This traditional Canadian dish is DELICIOUS. It is better with cheese curds but you can use regular shredded mozzarella cheese if curds aren't available in your area. For something a little different use spaghetti sauce instead of gravy. Recipe calls for canned gravy but homemade leftover gravy is SO MUCH better. Also, you can use store bought French fries and make them as directed on the package. by Chelle_N http://www.recipezaar.com/113388 ---> Poutine is the French word for pudding which came from the English word 'pudding' and comes in many forms. The currently more common version in North America is the one which became popular in Quebec, Canada around 1957. According to Bill Casselman in his book 'Canadian Food Words', (McArthur & Company, 1998; ISBN 1-55278-018-X) two men near Quebec City claim to have invented the current popular and best-known version of the dish in the fall of 1957. Apparently at first they didn't use gravy but a special recipe by the wife of one of these men consisting of a mixture of brown sugar, ketchup and some Worcestershire sauce. You all wanted to know this, right? <G> H. Contributed to the FareShare Gazette by Gary; 6 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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