Baked Apple French Toast

Makes 12 servings

• 1 large loaf French bread
• 8 eggs
• 3 c milk
• 1/4 c sugar
• 1 T vanilla
• 4 Granny Smith apples
• 1/2 c sugar
• 2 t ground cinnamon
• 2 T butter

1. Spray a large baking dish (9”x13”) or pan with cooking spray.
2. Cut French bread in 1-1/2 inch slices and arrange in pan in single layer.
3. In batter bowl, beat lightly the eggs, milk, 1/4 c sugar, and vanilla.
4. Pour half of egg mixture over bread.
5. Peel, core, and slice apples and arrange over bread.
6. Pour remaining mixture over apples.
7. Mix 1/2 c sugar and ground cinnamon and sprinkle over top, then dot with butter.
8. If making the same day, cook for 35 to 40 minutes at 350F. If making the night before and refrigerating overnight, cook 45 to 50 minutes. Cool 5 to 10 minutes.
9. Serve with maple syrup.

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Saralynn: This is a recipe from a book my dad’s cousin gave me from their parish, submitted by a Mary Hansen. Mom and I both tweak it a bit, but it always tastes yummy! We’ve only ever used white bread, not French, which takes about two slices to make 1-1/2 inches of bread on the bottom. This time I used Cameo apples, and it turned out fine. It took three large instead of four apples. I also had to cook it for longer than given, at least an hour. We don’t serve it with maple syrup, since it is pretty sweet on its own. But it is definitely delish!

Indonesian Chicken Kebabs

• 2 large chicken breasts
• 1/4 c soy sauce
• 1 T oil
• 1 t packed brown sugar
• 1/4 t ground ginger
• 1 clove garlic, crushed

Peanut Sauce

• 1 small onion - finely chopped
• 1 T oil
• 1/3 c peanut butter
• 1/3 c water
• 1 T lemon juice
• 1/4 t coriander
• 2-3 drops red pepper sauce (e.g. Tabasco)

1. Cut chicken into 3/4-inch pieces. Mix with soy sauce, oil, brown sugar, ginger, and garlic in glass bowl. Cover; refrigerate, stirring occasionally, at least 2 hours.
2. Prepare peanut sauce. Cook onion in oil until tender. Remove from heat; add remaining ingredients. Heat just until blended.
3. Remove chicken from marinade; reserve marinade.
4. Thread 4 or 5 chicken pieces on each of 14 to 16 skewers. Brush with marinade.
5. Broil at 550 F 4 inches from heat for 4 to 5 minutes.
6. Turn. Brush with marinade. Broil until done, 4-5 minutes. Serve with peanut sauce over cooked rice.

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This is definitely a family favorite! Mom usually makes two skewers per person and puts more chicken pieces on each skewer instead of making so many (as more of an appetizer). She also does not brush with marinade halfway through cooking, since the marinade was sitting with raw chicken in the fridge.

Pilaf Bengal

• 1 Rice-a-roni (pilaf) mix, 7.25oz
• 1 c chopped onion
• 1 clove garlic, minced
• 1 T margarine or butter
• 1/2 c apples - chopped
• 1/2 c apricot preserves
• 1 chicken bouillon cube
• 1 t all-purpose flour
• 1/4 t pepper
• 1-1/2 t lemon juice
• 1-3/4 curry powder
• 1-1/2 lb boneless, skinless chicken - cubed
• raisins, peanuts, coconut, chutney

1. Prepare Rice-a-roni mix as package directs.
2. Meanwhile, sauté onion and garlic in margarine.
3. Add next seven ingredients.
4. Transfer mixture to bender or food processor; purée.
5. Return mixture to skillet; add chicken.
6. Simmer 10 minutes or until chicken is cooked. Serve over prepared Rice-a-roni pilaf.
7. Garnish with raisins, peanuts, coconut, and chutney if desired.

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I had to improvise a little with this recipe since I don't have a food processor. I made sure the onion was well chopped, and I used refrigerated minced garlic instead of fresh. I also used applesauce instead of chopped apple. Mom usually makes this with regular white rice instead of Rice-a-roni, which is not available in Nigeria. I recommend it that way, too. I made the Rice-a-roni mix with this the other night, and it was just enough for my small family of three, but we had leftover chicken and sauce. So in order to feed six, which is what it advertises, I would make white rice to go with it. Use whatever you want as garnish, or whatever you have. We used coconut, peanuts, raisins, chopped apples, and chopped green peppers.