2013-01-03 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will share some recipes I had on file.

Orange-Cinnamon
French Toast
2 to 4 Tbsps. butter
2 Tbsps. honey
1/2 tsp. cinnamon
1/2 C. orange juice
1/3 tsp. salt
6 slices bread

In a small bowl mix the butter,honey and cinnamon. Pour into a 9x13 inch cake pan. Spread to coat the bottom of the cake pan. In a bowl whisk the eggs, orange juice and salt. Dip both sides of bread in egg mixture. Place in prepared pan. Preheat oven to 375°. Bake for 20 to 25 minutes or until golden brown.

Serve with syrup or honey, if desired.

Broccoli Rice Casserole
2 C. cooked rice
2 C. cooked, chicken, turkey or pork, chopped
1 (16 oz.) pkg. of frozen
broccoli
1/4 C. butter or margarine
1/4 C. flour
1/2 tsp. salt
1/2 tsp. pepper
2 C. chicken broth
1/4 C. grated parmesan
cheese

Spray a 9x13 inch pan with cooking spray.Spread cooked rice over bottom. Top with meat and broccoli.Melt butter in saucepan.Stir in flour, add chicken broth. Cook and stir until thickened.Add salt and pepper. Pour sauce over meat and top with parmesan. Bake at 350 ° for 25 minutes or until heated through. Then broil until top is golden brown.

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