Croissant French Toast & Breakfast Kebabs

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Anna Welander for this one:

A chemist, a physicist, and a mathematician are stranded on an island
when a can of food rolls ashore. The chemist and the physicist come up
with many ingenious ways to open the can. Then suddenly the
mathematician gets a bright idea: "Assume we have a can opener..."

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

I know you've had some great French toast in your day, but trust
me, you've never had any as good as this. If you don't trust me,
then just go ahead and make this dish to see for yourself.

Croissant French Toast

4-6 eggs
About 1/2 cup (125 ml) milk
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) vanilla extract
2-3 Tbs (30-45 ml) butter
4-6 large croissants, split horizontally
Syrup or fruit preserves of your choice

Whisk together the eggs, milk, cinnamon, and vanilla extract in
a shallow bowl. Heat the butter in a large skillet or griddle, preferably
non-stick, over moderate heat. Dip the croissant halves in the egg
mixture, coating them on both sides, and fry in the butter until
golden brown on both sides. Serve with warm syrup or fruit preserves
of your choice. Serves 4 to 6.

**************************************************************

These unusual kebabs feature a combination of sweet and savory
flavors to please everyone at the breakfast table.

Breakfast Kebabs

4-6 small new potatoes, unpeeled, halved
About 3/4 lb (340 g) cooked smoked sausage such as kielbasa, cut into 1-inch (2 cm) pieces
1 green or red bell pepper (capsicum), cored, seeded, and cut into 1-inch (2 cm) pieces
1 small onion, cut into 1-inch (2 cm) pieces
4-6 mushrooms
4-6 cherry tomatoes
1 Granny Smith apple, unpeeled, cored, and cut into 1-inch (2 cm) pieces

For the sauce:
1/4 cup (60 ml) ketchup
2 Tbs (30 ml) dry red wine or water
1 Tbs (15 ml) soy sauce or Worcestershire sauce
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) honey
Hot sauce to taste (optional)

Boil the potatoes in salted water until almost tender, about 10 minutes.
Drain and let cool enough to handle. Alternate the potatoes and
remaining ingredients on skewers. Stir the ingredients for the sauce
together in a bowl and brush over the skewers. Grill the skewers over
hot coals or cook under a preheated broiler, turning and brushing with
the remaining sauce several times, until the vegetables are browned
around the edges and the sausage is heated through, about 15 minutes.
Serves 4 to 6.
Received on Wed May 23 06:46:43 2007