MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Best French Toast
Categories: Breads, Dairy, Spices
Yield: 4 servings

1 1/2 c Half & Half cream
3 lg Egg yolks
3 tb Brown sugar
2 ts Vanilla extract
3/4 ts Ground cinnamon
1/2 ts Salt
1/4 ts Ground nutmeg
8 sl Day-old brioche bread; 1"
- thick

In a shallow dish, whisk together the first seven
ingredients. Heat a greased griddle over medium heat.

Dip bread into egg mixture, letting it soak 5 seconds on
each side. Cook on griddle until golden brown on both
sides. Serve with toppings as desired.

TIP: Using day-old bread from a bakery helps the French
toast to keep its shape. If you're using commercially
produced brioche, be sure to allow the bread to become
slightly stale for best results.

Audrey Rompon, Milwaukee, Wisconsin

Makes 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Pie w/Cheese
Categories: Pies, Pastry, Fruits, Cheese
Yield: 6 servings

Pie dough for a double crust
- pie; store bought or
- scratch made
1/3 c Sugar
1/3 c (packed) brown sugar
1/4 c A-P flour
1 ts Cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
6 c (to 7 c) thin sliced, peeled
- tart apples
1 tb Lemon juice
1 tb Butter
1 lg Egg white
sl Cheddar cheese

MMMMM--------------------------OPTIONAL-------------------------------
Turbinado or coarse sugar
Ground cinnamon
Vanilla bean ice cream
Caramel sauce

Set oven # 375+|F/190+|C.

In a small bowl, combine sugars, flour and spices. In
a large bowl, toss apples with lemon juice. Add sugar
mixture and toss to coat. Let the coated apples sit
while you prepare the dough.

On a lightly floured surface, roll half the dough to a
1/8-inch thick circle; transfer to a 9" pie plate. Roll
remaining dough to a 1/8" thick circle and set aside for
topping the pie.

Add filling to bottom crust and dot with butter. Place
the top crust gently over the filling. Trim, seal and
flute the edges. Cut slits on top to allow air
ventilation.

Beat your egg white until foamy, then brush it over the
crust. Sprinkle with turbinado sugar and ground cinnamon
if desired.

Bake on the lowest rack for 60 to 70 minutes, until the
crust is golden brown and the filling is bubbly. Cover
the pie with foil if the crust begins to get too dark.
Allow to cool in the pan on a wire rack. Remove a slice
of pie and cover with a slice of cheese. * Warm under
the broiler for two minutes if desired.

Serve immediately!

* Or place the cheese between the top crust and the
filling as we did when I was growing up - UDD

Risa Lichtman, Portland, Oregon

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Pie w/Cheese
Categories: Pies, Pastry, Fruits, Cheese
Yield: 6 servings

Pie dough for a double crust
- pie; store bought or
- scratch made
1/3 c Sugar
1/3 c (packed) brown sugar
1/4 c A-P flour
1 ts Cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
6 c (to 7 c) thin sliced, peeled
- tart apples
1 tb Lemon juice
1 tb Butter
1 lg Egg white
sl Cheddar cheese

MMMMM--------------------------OPTIONAL-------------------------------
Turbinado or coarse sugar
Ground cinnamon
Vanilla bean ice cream
Caramel sauce

Set oven # 375+|F/190+|C.

In a small bowl, combine sugars, flour and spices. In
a large bowl, toss apples with lemon juice. Add sugar
mixture and toss to coat. Let the coated apples sit
while you prepare the dough.

On a lightly floured surface, roll half the dough to a
1/8-inch thick circle; transfer to a 9" pie plate. Roll
remaining dough to a 1/8" thick circle and set aside for
topping the pie.

Add filling to bottom crust and dot with butter. Place
the top crust gently over the filling. Trim, seal and
flute the edges. Cut slits on top to allow air
ventilation.

Beat your egg white until foamy, then brush it over the
crust. Sprinkle with turbinado sugar and ground cinnamon
if desired.

Bake on the lowest rack for 60 to 70 minutes, until the
crust is golden brown and the filling is bubbly. Cover
the pie with foil if the crust begins to get too dark.
Allow to cool in the pan on a wire rack. Remove a slice
of pie and cover with a slice of cheese. * Warm under
the broiler for two minutes if desired.

Serve immediately!

* Or place the cheese between the top crust and the
filling as we did when I was growing up - UDD

Risa Lichtman, Portland, Oregon

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Pie w/Cheese
Categories: Pies, Pastry, Fruits, Cheese
Yield: 6 servings

Pie dough for a double crust
- pie; store bought or
- scratch made
1/3 c Sugar
1/3 c (packed) brown sugar
1/4 c A-P flour
1 ts Cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
6 c (to 7 c) thin sliced, peeled
- tart apples
1 tb Lemon juice
1 tb Butter
1 lg Egg white
sl Cheddar cheese

MMMMM--------------------------OPTIONAL-------------------------------
Turbinado or coarse sugar
Ground cinnamon
Vanilla bean ice cream
Caramel sauce

Set oven # 375+|F/190+|C.

In a small bowl, combine sugars, flour and spices. In
a large bowl, toss apples with lemon juice. Add sugar
mixture and toss to coat. Let the coated apples sit
while you prepare the dough.

On a lightly floured surface, roll half the dough to a
1/8-inch thick circle; transfer to a 9" pie plate. Roll
remaining dough to a 1/8" thick circle and set aside for
topping the pie.

Add filling to bottom crust and dot with butter. Place
the top crust gently over the filling. Trim, seal and
flute the edges. Cut slits on top to allow air
ventilation.

Beat your egg white until foamy, then brush it over the
crust. Sprinkle with turbinado sugar and ground cinnamon
if desired.

Bake on the lowest rack for 60 to 70 minutes, until the
crust is golden brown and the filling is bubbly. Cover
the pie with foil if the crust begins to get too dark.
Allow to cool in the pan on a wire rack. Remove a slice
of pie and cover with a slice of cheese. * Warm under
the broiler for two minutes if desired.

Serve immediately!

* Or place the cheese between the top crust and the
filling as we did when I was growing up - UDD

Risa Lichtman, Portland, Oregon

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Cinnamon Bread
Categories: Breads, Fruits, Herbs, Nuts
Yield: 24 servings

3 c A-P flour
1 1/2 c Sugar
1 ts Baking powder
1 ts Salt
1 ts Baking soda
1 ts Ground cinnamon
2 lg Eggs; room temp
1/2 c Unsweetened applesauce
1/3 c Oil
1 ts Vanilla extract
3 c Chopped, peeled, tart
- apples

MMMMM--------------------------TOPPING-------------------------------
1/2 c A-P flour
1/2 c Sugar
2 tb Chopped walnuts
1/3 c Cold butter

Set oven @ 350+|F/175+|C.

In a large bowl, combine the first 6 ingredients. In
another bowl, whisk eggs, applesauce, oil and vanilla.
Stir into dry ingredients just until moistened. Fold in
apples. Transfer to 2 greased 8" Z 4". loaf pans.

For the topping, combine flour, sugar and walnuts; cut
in butter until crumbly. Sprinkle over batter.

Bake until a toothpick inserted in the center comes out
clean, 45-55 minutes. Cool 10 minutes before removing
from pans to wire racks.

Liz Titler, Madison, Ohio

Makes: 2 loaves (12 pieces each)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Amish Chicken & Noodles
Categories: Poultry, Herbs, Pasta
Yield: 8 servings

4 lb Broiler/fryer chicken
2 tb Chicken bouillon granules
2 tb Butter
6 Bay leaves
12 oz Home-style egg noodles
3/4 ts Salt
1/2 ts Pepper

Place the chicken in a large stockpot or Dutch oven
(make sure the giblets are removed) and add enough water
to cover the chicken entirely. This will ensure even
cooking and that the flavoring can seep into all surface
areas.

Next, stir in the flavor: bouillon, butter and bay
leaves. Slowly bring to a boil. Once there, reduce the
heat and simmer, covered, until the chicken is
tender-roughly 1 to 1 1/2 hours. Of course, the longer
it simmers, the more flavor your broth will have.

Remove the chicken from the pot and allow to cool
slightly on a cutting board. Next, strain the broth
through a cheesecloth-lined colander. Skim and discard
any fat thatgCOs left floating on top.

Remove the chicken meat from the bones and shred or cut
into bite-sized pieces. YougCOll want chicken in each bite
of the final dish, so smaller pieces will allow it to
disperse more evenly. Discard the bones.

Return 4 cups of broth to the pot (save remaining broth
for a future recipe and for reheating leftovers) and
bring it to a boil. Then stir in the egg noodles. Reduce
the heat and cover the pot. Simmer until the noodles are
tender and most of the liquid is absorbed, about 12-15
minutes.

Now that most of your liquid has been absorbed, add the
chicken to the pot and season with salt and pepper.
Garnish with a little parsley for a pop of color, if
desired.

Jill Schildhouse, Pisgah Switch, Illinois

Makes: 8 servings.

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pioneer Woman's Cheese Ball
Categories: Pork, Cheese, Dairy, Vegetables
Yield: 9 servings

8 sl Smoked bacon; cooked,
- drained, divided
8 oz Softened cream cheese;
- diced
8 oz Grated white Cheddar cheese
2 tb Sour cream
1 tb Ranch seasoning
5 Scallions; white parts fine
- chopped, green parts thin
- sliced
Cooking spray
Crackers; to serve

Add two slices of cooked bacon, the softened cream
cheese, grated cheddar, sour cream, ranch seasoning and
scallion whites to the bowl of a food processor. Pulse
and then run the processor on low speed until everything
is well blended. (If you dongCOt have a food processor,
dice the bacon and then mash everything together in a
bowl using a fork.)

Finely chop the remaining six pieces of bacon. Toss the
bacon bits together with the sliced scallion greens on a
large, shallow plate. Spread the mixture out into an
even layer on the plate.

Scoop the cheese mixture into a small bowl. Spray your
hands with a thin coating of cooking spray, then shape
the cheese mixture into a ball. Place the cheese ball on
the plate with the bacon and scallions; roll the ball
all around the plate to coat it with a layer of bacon
and scallions. Use your fingers to pick up leftover bits
from the plate and press them into place on the cheese
ball.

Place the coated cheese ball in the center of a serving
plate, and cover the plate with plastic wrap.
Refrigerate the cheese ball for at least one hour or up
to eight hours.

Remove it from the fridge 30 minutes before serving.
Arrange crackers all around the cheese ball, add a small
cheese knife to the plate.

Ree Drummond, TV Land, USA

Makes: 8 - 10 servings

RECIPE FROM: https://www.tasteofhome.com

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... I'm antagonistic to inflated and misleading health food claims
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