*Creme Brulee French Toast
*Crock Pot Coca Cola Pork Barbeque
*Caribbean Salad
Chicken Wild Rice Soup
- 4 cans chicken broth
- 2 cups water
- 1 box Uncle Ben's wild rice original
- 1 onion chopped
- 1 cup carrots chopped
- 1/2 cup butter
- 3/4 cup flour
- 1/8 tsp. pepper
- 1/2 tsp. salt
- 2 cups half and half
- 1 1/2 cup chicken cooked and diced ( I use a rotisserie chicken)
- 8 slices bacon, cooked and chopped
Creme Brulee French Toast
- 1/2 cup butter
- 1 cup brown sugar
- 2 TBSP light corn syrup
- 1 loaf Texas Toast or Texas French Bread
- 5 eggs
- 1 1/2 cup half and half
- 1 tsp. vanilla
- 1 tsp. salt
Mix the eggs, half and half, vanilla and salt; pour over the Texas toast. Refrigerate for at least 7 hours. Bake at 350 for 35-45 minutes until lightly browned. When removed from the oven, immediately flip each piece over onto a serving platter or you can't get it out of the pan. Serve with syrup.
Crock Pot Coca Cola Pork Barbeque
- 3 - 4 lb. Pork Roast, Boston Butt or Shoulder
- 6 oz. Coca Cola at room temperature
- Black Pepper, chili powder, garlic powder, brown sugar, salt, Wochestershire sauce, and liquid smoke
- Granny's BBQ Sauce
Turn the crock pot off. Carefully remove the roast to a large bowl or platter. It will be very hot and falling apart. Dispose of the cooking liquid. After the crock pot cools a bit, wash it, dry it and return it to its base. After the meat has cooled enough that it can be handled, remove the fat and connective tissue and break the meat into medium pieces. Return the meat to the crock pot. Add the barbeque sauce and stir thoroughly. The objective is to moisten and flavor the meat, not to overwhelm it. Replace the lid. Turn the crock pot on low and cook for 4 more hours.
Serve the meat either as a main course or as an open face sandwich.
Granny's BBQ Sauce
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 1/2 TBSP pepper
- 1/2 - 1 tsp. cayenne pepper
- 1/2 tsp salt
- juice of a lemon
Caribbean Salad
- 1 large bunch Romaine lettuce
- 2 - 3 chicken breasts grilled
- 8 oz. can mandarin oranges, drained
- 1 red bell pepper, diced or sliced
- 4 - 5 green onions chopped
- 1/3 cup chopped fresh cilantro
- 6 - 8 TBSP dried cranberries
- black or regular sesame seeds
Dressing
- 1/4 cup fresh squeezed orange juice
- 3 TBSP white wine vinegar
- 1 1/2 tsp. dry mustard
- 2 TBSP sugar
- 1/4 tsp. sesame oil
- 1/4 tsp. kosher salt
- 3/4 cup canola oil
To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro and cranberries. Drizzle with dressing and sprinkle with sesame seeds.