Details for Whos in the Kitchen_071019.pdf

WHO’’S
WHO
IN THE

KITCHEN?
Recipe
Submitted by

Peggie
c
M Gregor
Banana Bread

Strawberry French Toast
Grilled Salmon
with Cilantro Sauce
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3 pounds salmon
1/4 cup butter
1 cup chopped cilantro
1 fresh jalapeno pepper, seeded and
chopped
Old Bay Seasoning TM to taste

1. Preheat grill for high heat.
2. Lightly grease one side of a large
sheet of aluminum foil. Place salmon
on the greased side of foil. Melt the
butter in a saucepan over medium
heat. Remove from heat, and mix in
cilantro and jalapeno. When cilantro
is wilted, drizzle butter mixture over
the salmon.
3. Place foil with salmon on the grill.
Season with Old Bay. Cook 15 minutes, or until fish is easily flaked with
a fork.

Pizza was voted recently
as the most preferred
food to eat for
breakfast.

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1/2 cup sliced almonds (optional)
1 (10 ounce) package frozen strawberries thawed, drained, and juice reserved
water as needed
1/2 cup white sugar
2 tablespoons cornstarch
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1 teaspoon vanilla extract
1 cup milk
3 eggs, beaten
1 1/2 teaspoons white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 loaf Italian bread
1 tablespoon butter, or as needed

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1. Cook and stir almonds in a skillet over medium
high heat until fragrant and toasted, 3 to 5 minutes.
2. Add enough water to reserved strawberry liquid to
equal 1 cup liquid.
3. Stir 1/2 cup sugar and cornstarch together in a
saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring
constantly, until mixture is clear and thick, 3 to 5
minutes. Stir strawberries and almonds into sugar
mixture.
4. Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs,
1 1/2 teaspoons sugar, cinnamon, and nutmeg
together in a bowl.
5. Slice bread at 1 1/2-inch intervals about 3/4 of
the way through. Cut a slit in the center of each
slice to form a pocket, and fill each pocket with 1
rounded tablespoon of the cream cheese mixture.
Separate slices from loaf by cutting each slice the
rest of the way through the loaf.
6. Dip bread slices in egg mixture to coat completely.
7. Melt butter on a griddle over medium-high heat.
Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per
side. Serve French toast with strawberry-almond
mixture.

Submission Requirements

WE GLADLY
ACCEPT
EBT, VISA,
DISCOVER &
MASTERCARD

Cost
Plus 10%

S

TOKE

S

SUPERMARKET

Intersection of HWY 15 & 30

(662)534-6024

1 cup sugar
1/2 cup oil
3 small bananas, mashed
2 eggs
2 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 teaspoon baking
powder

1. Cream oil and sugar in a
bowl. Sift flour with soda,
salt and baking powder.
2. Add alternately the flour
with eggs and bananas to
the creamed mixture.
3. Add vanilla and nuts.
4. Place in a greased and
floured 9x12 in. pan
and bake in oven at 350
degrees about 45 minutes
until done.

Crumbly Peach Pie
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9 inch unbaked pie shell
1 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1 stick butter
8 large peach halves
1/4 cup water

1. Mix together the sugar,
flour, cinnamon and nutmeg. Then mix in butter
until crumbly.
2. Sprinkle half the mixture in the bottom of pie
shell.
3. Arrange peaches, cut side
down over crumbs.
4. Cover with remaining
crumbs. Add the water
and bake in oven for 10
minutes at 450 degrees,
then for 30 minutes at
350 degrees.

1. Name of “Chef ”
2. Name of Recipe
3. Ingredients of Recipe
4. Cooking Instructions
5. Photos (can be photos of chef,
chef ’s helpers, and final dish)

E-mail information to composing@newalbanygazette.com
or submit information at the New Albany Gazette.
Do you enjoy cooking the meal as much as eating it? Do you love letting
your inner “chef ” come out in the kitchen? If so, we are now accepting
ingredients and cooking instructions for individuals in the area willing to
share their tastiest recipes. Also, do not forget to send photos of you
and any helpers cooking your dish.

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HOURS:
Monday - Thursday:
7 A.M. - 9:30 P.M.
Friday & Saturday:
7 A.M. - 10 P.M.
Sunday:
7:30 A.M. - 9:30 P.M.

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