French Toast

I know that this is a really simple classic breakfast/lunch/supper recipe and you usually don't need to follow directions for it but sometimes you do want something to follow! So here goes nothing...

4 eggs
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Vanilla sugar
1 teaspoon Cinnamon
1 cup Milk
10 to 12 slices of bread
Oil
Maple Syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in the sugars, cinnamon, salt, and milk.

 Over medium-low heat, heat a pan with oil.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to the pan,  heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup. 

Acorn Squash

This recipe is really sweet! Don't say I didn't warn you!

1 Acorn Squash
1 tbsp each Margarine
Salt
1 1/2 tbsp each Brown Sugar
Maple Syrup

Cut the squash in half by using the biggest knife you have and slowly sawing at the center. The skin is the hardest part to get through but after that you should be fine.

Put each half in a pan. Sprinkle it with salt. Make a few lines with a knife in the centre of the squash so that the liquid will permeate the insides. Add margarine  and brown sugar to each half and pour some maple syrup over them. Pour a little water on the bottom of the pan and cover it but poke a few holes so that the steam can escape.

Put it in the oven at 350' covered for 30 minutes. Then uncover it and back for another 40 minutes at 400'.

When it is done it should cut like butter and smell amazing!

Let it cool for 10 minutes and then cut it up into bite size pieces. Enjoy!

Endive Salad

This is a really interesting salad and something I would have never made on my own - my sister found if in a cookbook one friday night and we improvised and it turned into this...

3 Endives (1 package)
1 Orange
2 Tomatoes
2 Scallions
1 Avocado

Dressing:
1/4 cup Orange Juice
1/8 cup Oil
1 tbsp Sugar
Salt and Pepper

Combine the vegetables. Prepare the dressing and pour over 1/2 an hour before serving.

Tuna Patties

2 Cans of Tuna Fish (or Salmon if you want)
1/4 cup of Mayonaisse
1/3 cup of Bread Crumbs or Matza Meal
2 Eggs
1/2 tsp. of garlic powder
1/2 tsp. of onion powder
salt
pepper
parsley flakes

Preheat the oven to 475'f. Mix everything together. The texture should be gooey but not to gooey that you can work with it to create balls. Line a small cookie sheet or a 9 x 13 pan with parchment paper. Spray it well with a non-stick cooking spray. Form the tuna mixture into small balls and place them in the pan. Spray thetop of them well with more oil. Set the oven to Broil and place the tray in the oven. After 10 minutes or when the tops area nice brown colour take them out and flip them over. Spray the tops with oil and put it back in the oven for another ten minutes. When they are done they should have  a nice brown colouring on both sides.

Enjoy!