September Recipes: Week Four

Stuffed French Toast
1 loaf of bread
8oz cream cheese
2 tsp Cinnamon
1/2 C. Milk
3 eggs
1/2 C. Milk
1 tsp. Nutmeg

Mix the cream cheese, milk and cinnamon in a bowl. Spread onto one slice of bread. Sandwich the second slice of bread to the cream cheese side. Dip in egg, milk, and nutmeg mixture. Fry on a greased skillet until brown. Serve topped with strawberries, jams or syrup.

Sweet and Sour Meatballs
10-15 meatballs (I use this meatball recipe)
1/3 C. white vinegar
1/4 C. brown sugar
1 Tbsp Ketchup
1 tsp. soy sauce
1/4 C. water
2 Tbsp corn starch

Heat vinegar, brown sugar ketchup and soy sauce in a small sauce pan. Mix corn starch and water in a separate bowl. Once vinegar mixture is boiling add corn starch mixture very slowly and stir. When the mixture is thickened it is done. Serve over the meatballs and with rice.
Chicken Salad Sandwiches

1lb. ground beef
1/4 C. chopped onions
1 tsp. garlic salt
salt and pepper

Mix ground beef, onions, garlic salt, salt and pepper in a bowl. Shape into 1/4 inch patties. Put on the grill or medium heat skillet on one side for about 5 minutes. Flip when burger is mostly cooked. (This keeps it from falling apart.) Add cheese the last 1-2 minutes.

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