home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Colossal Cookbook
/
ColossalCookbook.cdr
/
cc
/
compchef
/
c_01.exe
/
lha
/
R-FRNCHT.1
< prev
next >
Wrap
Text File
|
1990-03-20
|
1KB
|
42 lines
FRENCH TOAST
N/A
4
I%3, large, eggs
I%1, tsp., vanilla
I%12, oz, white bread, (1 ounce = 1 slice)
I%1/4, cup, milk
I%8, tsp, margarine
I%3, cups, syrup
I%
I%
R%Break the eggs and dump in a medium size mixing bowl. Add the
R%vanilla (or vanilla extract). Add the milk. Stir, but not very
R%thoroughly. About 20 stirs should do it.
R%
R%Heat a large skillet (or griddle) until a drop of water dances on its
R%surface. Do not overheat. Grease skillet or griddle with two pats of
R%margarine or butter.
R%
R%Hand dip the bread slices, one slice at a time, into the egg, vanilla,
R%and milk mixture and place in hot skillet or griddle. Toast two to
R%four slices at a time depending on the amount of room you have in your
R%skillet or griddle.
R%
R%Test every few seconds to see if the toasting side is golden brown.
R%When satified, flip the bread slices and cook the other side.
R%
R%Serve hot with maple (or imitation maple) syrup and butter.
R%
R%
U%Serve with milk, coffee, bacon (or sausage).
U%
U%Very high in cholesterol and calories as most truly American
U%breakfast dishes are.
U%
U%It's not illegal or immoral ... but it is fattening.
U%
U%
T% 3772.8 45.6 55.8 790.9 1406.9 2354.1
S% 943.2 11.4 13.9 197.7 351.7 588.5