Peanut Butter and Jelly French Toast

12 slices bread 3/4 C. peanut butter 6 T. jelly or jam 3 eggs 3/4 C. milk 1/4 t. salt 2 T. butter or margarine Spread peanut butter on six slices of bread; spread jelly on six other slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in large skillet over medium heat. Dip sandwiches in egg mixture; coating well. Place in skillet and brown both sides. Serve immediately. 6 servings. Dorie http://groups.yahoo.com/group/Momsmenuplan/

Bean Facts

1 cup of dried beans equals 8 ounces

1 cup of dried beans equals 2 to 3 cups of cooked beans

1 pound of dried beans equals 6 cups of cooked beans

One 15 to 16 ounce can of beans, rinsed and drained, equals 1 1/2 to 2 cups

Honey-Soy Chicken

Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up.

Serves 4

1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper


Directions

Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.

Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes.

Serve chicken drizzled with pan juices.



I found this recipe on Martha Stewart's website while crusing the internet . . . as yet I have not tried it . . . will comment when I do. If you try this recipe, I'd love to hear your comments.


How I'd vary this recipe . . .

Since I only buy frozen chicken tenderloins or whole chickens, I'd use chicken tenderloins in this recipe, with the addition of garlic and sliced onions and serve over white rice.

Roasted Chicken Tips

To get flavor into the meat and not just on the skin, lift up the skin and rub garlic, salt and butter right on the chicken. Keep disposable plastic gloves on hand for this prep step.

Stuff the chicken with onions, celery, carrots and garlic to get flavor from the inside out. Lemons and onions gives the chicken an awesome lemony flavor.

To get even browning on the chicken, coat it with vegetable cooking spray before baking.

To prevent the skin from shrinking while cooking, use wooden picks to hold it back in place over the breast meat.

Yogurt acts as a marinade to tenderize the chicken and make it moist. It does inhibit browning, so be sure to wipe excess from skin and coat with cooking spray.

Tie the ends of the legs together with kitchen string. This will help the chicken hold a better shape while baking. (Personally, I don't do this . . . in my opinion, the chicken cooks better without doing it . . . however, if the appearance of the roasted chicken is important, tie the legs)

Bake on a wire rack in an aluminum foil-lined pan. It's all about not letting the chicken lounge in the drippings. Use a broiler pan with a rack, or place a rack in a pan that has at least 1-inch sides, such as a jelly-roll pan.

Got more tips? Please comment :)