Newspaper Page Text
PAGE 8A
\ FORSYTH COUNTY NEWS Friday, April 9. 2004
Easter brunch recipes that are certain to please everyone
If you are not going out to
lunch this Easter, why not
host an Easter Brunch?
This menu will certainly
please all palates, even the
little ones.
So. after Church and the
egg hunt, offer your friends
and family a home cooked
brunch one they will not
soon forget.
This delicious recipe
comes from Food Network’s
Paula Deen.
Her popular show,
"Paula’s Home Cooking," is
a wonderful resource for
good old Southern favorites.
This recipe, though not
for the diet conscious, is a
real treat.
French Toast with
Banana's and Walnuts
6 eggs
1/4 cup milk
4 very ripe bananas
1/4 cup coarsely chopped
walnuts
1/8 teaspoon freshly grat
ed nutmeg
8 slices egg bread
4 tablespoons butter
Confectioners' sugar, for
dusting
Maple syrup or jam. for
serving
In a large shallow bowl,
using a fork, beat the eggs
until lightly frothy. Stir in the
milk and set aside.
ACROSS
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8 Bite
10 Jouster’s uni
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11 Fascination
13 The question?
16 Start of the
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19 Frilly, in away
20 “- Misbehavin’”
21 Fabric
23 Johnny Mathis
classic
25 Wax
26 “Get the Party
Started” singer
27 Unruly bunch
28 Touches
30 39-Across, to
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33 Serial phrase
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creation
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Peel the bananas into a
small bowl and mash them
with a fork.
Stir in the walnuts and the
nutmeg.
Spread the banana mix
ture over the 1/2 of the bread
slices, leaving a 1/4-inch bor
der uncovered on all edges.
Top with the remaining bread
slices and press down gently
to seal.
Place 2 sandwiches in the
egg mixture and press down
gently.
Turn over and let soak for
a moment until evenly satu
rated on both sides.
Repeat with the other 2
remaining sandwiches.
In a frying pan or on a
griddle, melt 2 tablespoons
of butter over medium heat.
Place the sandwiches on
griddle and fry until the
undersides are golden brown,
about 2 minutes.
Add the remaining butter,
flip the sandwiches with a
spatula and fry until golden
brown.
To serve place the toast on
plates and dust with confec-
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© 2004 King Features Synd., Inc
IN THE KITCHEN
turners’ sugar.
Serve with maple syrup or
jam.
• • •
This recipe is courtesy of
Rachel Ray and her mother
from Ray’s Thirty Minute .
Meals show' on Food
Network. These delectable
little toasts would be a terrif
ic start to brunch, or just
serve them alongside the
French toast.
Elsa's Ham and
Asparagus Toast
1 pound thin asparagus
spears
Salt
1 loaf chewy, crusty farm
house style white bread, cut
into 3/4-inch slices
1/2 stick butter, softened
2 tablespoons Dijon or
grain mustard
1 1/4 pounds boiled,
baked or smoked ham. order
thick slices at deli counter
Freshly ground black pep
per
1 pound fontina, shredded
or sliced
Holding one spear at each
end snap off the tough stem
of asparagus.
Use this spear as a guide
line to trim the bundle with a
sharp knife.
Simmer asparagus in salt-
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10 Cash dis
penser, for
short
12 Heavy wood
14 Affluent
15 Addnl. ph.
19 Despondent
20 Have an
inquiring mind
21 Law-breaker
22 Hit high in the
air
23 Catcher’s
' need
24 Member of the
loop
25 London hrs.
26 Football tac
tics
28 Pinnacles
29 Idaho’s capital
30 Expenditure
31 Ex-Gls
32 Commotion
34 Messes up
35 In the offing
ed boiling water three min
utes.
Drain and run under cold
water. Cut asparagus to fit
the size of the toasts.
Toast 8 thick slices of
farmhouse style bread under
a preheated broiler 6 inches
from heat.
Combine softened butter
and mustard.
Spread the toasted bread
with mustard butter. Cut
sliced ham into smaller
pieces to process.
Grind the ham in your
food processor.
Spread the toast with
ground ham. Arrange
steamed asparagus spears on
top of the layer of ham.
Top each toast with a few
grinds of black pepper and a
mound of fontina cheese.
Return toasts to hot oven
under broiler and cook toasts
until cheese melts and lightly
browns at edges.
Arrange ham and aspara
gus toast on a platter and
serve.
• • •
Who doesn't love Waffle
House's hash browns?
Recently. Waffle House
shared their recipe with Sara
Moulton on Food Network.
Hash Browns
“Scattered, Smothered, and
Covered"
1 cup peeled, julienned
russet potatoes
Salt
2 tablespoons diced
onions
1 slice American cheese
Heat the oil on a large.
Hat cast iron griddle or skil
let over medium-high heat.
Immediately "scatter" the
potatoes over the oil. Season
with salt, to taste. ’
"Scatter" over the onions
and cook, without stirring,
until the outermost edges
1
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have started to brown, about
2 1/2 minutes.
Flip the hash browns with
a spatula, and place the
cheese on top. Let the cheese
melt, about 30 seconds.
Transfer the hash browns
to a plate and serve immedi
ately.
• • •
Sour Cream Coffee
Cake
Streusel:
1/4 cup sugar
3 packed tablespoons dark
brown sugar
1/2 cup walnuts, toasted
and coarsely chopped
2 teaspoon vanilla extract
1/2 teaspoon ground cin
namon
Cake:
2 cups unbleached all
purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
Generous pinch freshly
grated nutmeg
Generous pinch ground
mace
3/4 cup unsalted butter,
plus more for the pan. room
temperature
1 cup sugar
2 large eggs, room tem
perature
1 cup sour cream
1 1/2 teaspoons vanilla
extract
Make the streusel by mix
ing the sugar, brown sugar,
walnuts, vanilla, and cinna
mon together in a small
bowl. Set it aside.
Preheat the oven to 350
degrees F.
Generously brush a round
nine- by two-inch deep cake
pan with butter.
In a medium bowl whisk
the flour, baking soda. salt,
nutmeg and mace together
and set it aside.
In a standing mixer fitted
with the paddle attachment,
or with an electric hand-held
mixer, cream the butter and
sugar on medium speed until
light and fluffy.
Add the eggs, one at a
time, mixing until incorporat
ed.
Mix the vanilla with the
sour cream.
Add the flour mixture in
three parts to the butter mix
ture, alternating with the sour
cream in two parts until just
combined.
Spread half the batter into
the prepared pan and sprinkle
with half the streusel.
Spoon the remaining bat
ter on top and spread it out
with a spatula.
Scatter the remaining
streusel over the top of the
batter.
Bake the coffee cake for
one hour and about 10 min
utes, or until golden brown
and a tooth pick inserted into
the center of the cake comes
out clean.
Cool on a rack for 10 to
15 minutes before serving.
• • •
Every great brunch should
begin with a sparkling bever
age. This is simple and the
even the kids will love it.
Sparkling Punch
2 cans cranberry juice
concentrate
1 liter bottle sparkling
wine
2 liter bottles Lemon-lime
Soda
Combine all the ingredi
ents in a punch bowl.
Adlen Robinson's Food
column is published in every
Friday's newspaper. Her
"Home Matters" column is
published in every Sunday's
newspaper. She welcomes
reader tips, suggestions and
comments. Please email her
at a4kidz@bellsouth.net or
write to her at the newspaper.