“Favorite Family Recipes” can be purchased at Seagull Book, Deseret Book and amazon.com, and Idaho and Utah Costco stores in the near future. “Savoring the Seasons with Our Best Bites” can be purchased at Walmart, Barnes and Noble, Deseret Book, amazon.com and select Costco and Sam’s Club stores. “The America’s Test Kitchen Quick Family Cookbook” can be purchased at Barnes and Noble in addition to several online book sites.
CARAMEL APPLE FRENCH TOAST RECIPE
1 loaf French bread
1/2 cup milk
1/3 cup sugar
1 tablespoon vanilla
6 apples, peeled, cored and sliced
Cinnamon, nutmeg, granulated sugar, and brown sugar to taste
Cut bread into large slices (about 3 inches wide) and arrange in a 9 by 13 pan lightly coated with nonstick cooking spray. In a large bowl, beat eggs, milk, sugar and vanilla. Pour mixture over bread slices. Arrange apples on top of bread. Sprinkle cinnamon, nutmeg, granulated sugar and brown sugar over the apples (sprinkle the brown sugar the most generously).
Cover and refrigerate overnight. In the morning bake at 350 for 1 hour, until golden brown. Top with your favorite caramel topping.
To make your own caramel topping, combine 1 package wrapped caramels (unwrapped) and 2/3 cup whipping cream; melt in microwave.
2 pounds pork, diced (I used boneless pork ribs)
1 cup onion, chopped
14 ounces chicken broth
1 1/2 teaspoon garlic powder
2 1/2 tablespoons chicken stock
1 teaspoon celery salt
1 tablespoon cornstarch
1/2 teaspoon oregano
1 tablespoon cumin
1/2 tablespoon jalapeño
4 tablespoon chopped cilantro
1/2 tablespoon chili powder
1 tablespoon green Tabasco sauce
10 ounce green enchilada sauce
27 ounce canned green chiles, chopped or diced
8 ounce canned green chiles, pureed
1–2 cans white beans, drainedand rinsed (optional)
1/2 teaspoon salt
In a large stock pan, brown pork; drain. Add onion and chicken broth (the broth will not cover the meat); simmer 1 hour, stirring often. Stir in garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeño, cilantro, chili powder and green Tabasco sauce. Simmer 1 hour, stirring often to avoid sticking. Stir in green enchilada sauce; simmer 1/2 hour. Stir in chopped green chiles and cook for 15 minutes. Stir in pureed green chiles, white beans, and salt (can add more or less salt as desired). Heat through. Serve with cheese, sour cream, chips, and/or flour tortillas.
Slow-cooker directions: In a skillet, brown pork; drain. Sauté onion. Put pork and onion in slow-cooker; stir in chicken broth and cook on low heat for 3 hours. Stir in remaining ingredients and cook an additional 2 hours on low heat.
TORTELLINI SAUSAGE SOUP
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