French Toast Stratta by M. Lazaro

This is a terrific brunch meal. I served it at Bella's dedication. Delicious. Always gets rave reviews. What's great is that you make it the night before, so the day you're serving all you have to do is put it in the oven.

Serves at least 6 adults.

1 loaf white bread
8 oz cream cheese
10 eggs
1.5 cups half and half cream
.25 cup syrup
.5 cup melted margarine

1. Take off crusts and Cube bread and place 1/2 in greased 9x13 pan.
2. Dot cream cheese and cut into small cubes.
3. Layer w/ remaining bread.
4. Bowl: Combine eggs, cream, syrup and margarine. Mix well.
5. Pour mixture over bread.
6. Cover and place in fridge overnight.
7. Bake @ 350 for 45-50 minutes (keep checking).

Cornmeal-Fried Onion Rings by I.Garten

yum! yum! and fresh

20 minutes - serves 4-6 people.

• 2 large Spanish onions (or 3 yellow onions)
• 2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/4 cup (medium) yellow cornmeal
• 1 quart vegetable oil

Directions
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.

Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

ham & broccoli roll ups by E. Seaton

these are DIVINE. Elizabeth made them for Oscar's bday dinner and I can't remember the last time I saw Oscar eat so much. He loved them. The kids loved them...and yes, I loved them. A great find.

10-12 flour tortillas, soft taco size
4 c diced ham (1 1/2 - 2 lb honey ham in 1/4" slices) [delete ham & sub a "meaty" vegetable to be vegetarian]
4 green onions chopped
(1) 14 oz package frozen broccoli florets
(1) 10 oz box chopped broccoli - season with little lawrey's salt & pepper (both sets of broccoli)
8 oz cream cheese

1. defrost broccoli - chop up the florets a little, drain any excess liquid
2. combine ham, broccoli, onions and cream cheese - mix wellplace about 1/2 cup mixture in tortilla. roll up.place seam side down in 10 x 15 pan (spray with pam first)
3. cover + refrigerate until ready to bake
4. pour cheese sauce over rolls + bake uncovered at 350 for 35 - 40 min. until hot and bubbly

cheese sauce:
1/2 c flour
1/2 c butter
1 qt milk (2%) {about 2 cups}
3/4 - 1 lb sharp cheddar cheese grated
1 tsp dry mustard
1 tsp salt
2 TB white worcestershire sauce
1 1/2 tsp chicken stock
dash cayenne pepper, nutmeg, paprika
1 TB sherry {I used red wine b/c I didn't have sherry}
melt butter, add flour, blend; cook a few minutes.
slowly add milk; whisking.
add cheese when mixture is hot and starting to thicken.
add spices.

Healthier option:
Use w/ Neufchatel cheese (1/3 of the fat than CC)
fresh spinach and broccoli florets
Roll them in "flat out" bread (vs. tortillas).

Make the sauce w/ lowfat cheese & nonfat milk.

The alterations didn't change the amazing flavor of this recipe - thank you again for sharing. It's a family & guest winner every time.