This Food Tastes Funny

Breakfast:


Bacon and Egg Casserole With Tomatoes

Ingredients:
•6 large eggs
•1 3/4 cups milk
•4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
•8 to 12 slices bacon, cooked and crumbled
•10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
•1 1/2 cup shredded Cheddar cheese
•salt and pepper


Preparation:
Heat oven to 350°. Butter a 2-quart baking dish.
Whisk eggs with milk in a bowl; set aside.

Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.
Serves 4 to 6.



Lunch:

Chunky Chicken Pitas

Ingredients

4 tablespoons of mayonnaise
4 sun-dried tomatoes, not oil packed chop
1 teaspoon balsamic vinegar
2 chicken breasts (skinless/boneless)chopped
1/2 cup red bell pepper, chopped
1/2 cup cucumber, pared and chopped
1/2 cup scallion, chopped
4 pita's (your choice of flavour)

Preperation:

In a medium bowl, combine mayo, sun dried tomatoes and vinegar. Add chicken, bell pepper and cucumbers and scallion. Mix well...Fill pitas equally. Place pitas in a glass baking dish; cover with paper towels. Microwave on high 1 minute; turning once. Additional mixture may be served along side the pita.



Dinner:

Spiced Beef Brisket with Apple Butter

Ingredients:

•1 beef brisket, about 4 1/2 pounds
•1 small onion, quartered
•8 whole cloves
•1 clove garlic, halved
•1 cup apple butter
•1/2 cup dry white wine
•3 tablespoons prepared mustard, regular or spicy
•2 tablespoons green onion, minced
•1 1/2 teaspoons salt
•1/2 teaspoon curry powder
•1/2 teaspoon pepper


Preparation:

Place brisket, onion, cloves, and garlic in a large Dutch oven; add water to cover. Bring to a boil. Cover, reduce heat, and simmer 2 1/2 to 3 hours. Remove beef from Dutch oven; place in a large roasting pan.
Combine apple butter and remaining ingredients in a medium saucepan. Simmer over medium heat 3 to 4 minutes, stirring occasionally. Brush 1/2 cup of the apple butter mixture over brisket. Bake, uncovered, at 325° for 30 minutes, basting several times with remaining apple butter mixture.

makes 8 to 10 servings.



Dessert:

Cherry Rhubarb Cobbler

Filling:
1 pound cherries, pitted & halved
12 ounces rhubarb, trimmed, peeled & cut into 1 inch pieces
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground ginger

Topping:
¾ cup all-purpose flour
¾ cup whole wheat flour
3 tablespoons (packed) brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground ginger
3 ounces butter, cut into 18 pieces
½ cup milk

Make the filling:
In a small bowl stir together the sugar, cornflour and ginger until well mixed.
Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. While making the topping, stir from time to time.

Make the topping:
Put the flours, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
Drizzle in the milk and continue to pulse until it forms moist clumps.
Turn out onto a very lightly floured board.
Cut into 20 pieces and shape each into a ball.

Assemble the dish:
Place the fruit and any juices that have been released into the baking dish. Spread it out evenly. Top with the prepared dough balls.

Bake at 375 for 35-45 minutes or until the topping is golden and fruit bubbling.
Cool the cobbler for at least 20 minutes.