The membership of the Coulee Dam Federal Credit union met this weekend to discuss long term strategy for the community financial cooperative. Jo Ann Eagle who caters the mettings came up with some particularly delicious items, the first one is a French Toast recipe which was absolutely fabulous, the second a Wild Rice Soup. Jo Ann shared, and I’m passing it on.
NUTTY FRENCH TOAST
10-12 slices French bread (1″ thick)
8 eggs
2 cups milk
2 tsp
vanilla
1/2 tsp cinnamon
Place bread in greased 9×13 pan. Beat eggs,
milk, vanilla and cinnamon and pour over bread. Cover and refrigerate
overnight. Remove from refrigerator 30 min before baking.
3/4 cup
butter softened
1 1/3 cup of brown sugar
3 TSP corn syrup
1 cup pecan
(chopped)
Mic butter, sugar and corn syrup, spread over bread. Sprinkle
with nuts, bake uncovered 1 hr at 350 degrees.
Try butter flavor vanilla.
Oma’s Wild Rice Soup
Personal the wild rice until just barely done. This will be done well in
advance. You will need 2C cooked rice for this recipe, but it can handle more.
It makes about 6C of soup but the recipe can easily be doubled or
triple.
6TBs butter
1TB minced onion
1/2 cup flour
3 cups
chicken broth
Melt butter and sauté onion until tender. Blend in flour
and then gradually add chicken broth. Cook, stirring constantly, until mixture
comes to a boil. Boil for 1 minute and then add the following.
2 cups
cooked wild rice
1/3 cup minced ham
1/2 cup finely grated
carrots
Bring to a simmer and heat for 5 minutes. At this point, if you
are making this ahead of time or making this to freeze STOP.
Before
serving bring back to simmer and add
3 TB chopped, slivered
almonds
1/2 tab of salt
1 cup half and half
2 TB dry sherry
Heat
to serving, garnish with parsley and serve. It is the last three ingredients
which makes this soup so don’t omit them. You can change the amount office,
veggies or ham to make it a very thick and hearty soup.
