Roasted Broccoli with Cherry Tomatoes

Ingredients
2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan
Directions
Preheat oven to 450 degrees F.

Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

Golden Potato Soup

(very easy.....used leftover mashed potatoes or prepare the mashed potatoes in advance) This recipe serves 4, but is easy to double or triple.

Saute slowly in saucepan until yellow:

2 T. oil or shortening
1/3 cup finely chopped onion

Blend in:

1 Tablespoon flour
1 teaspoon salt
dash pepper

Add:

1 cup water

Boil 2 minutes, stirring constantly. Add:

1 cup [leftover] mashed potatoes (or more if you want thicker soup)
2 1/2 cups milk
1/2 cup grated cheese

Heat slowly until the cheese melts. Do not boil. Garnish with parsley or croutons.

This recipe is from the More-With-Less Cookbook edited by Doris Janzen Longacre

Paula Deen's Praline French Toast Casserole Recipe #117106

Nutrition Facts
Serving Size 1 (231g) Recipe makes 8 servings
Calories 697
Calories from Fat 381		(54%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 14.0g	70%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 258mg		86%
Sodium 395mg		16%
Potassium 433mg		12%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 3.4g	13%
	Sugars 48.9g
Protein 12.6g		25%
Vitamin A 773mcg		15%
Vitamin B6 0.2mg		9%
Vitamin B12 0.8mcg		13%
Vitamin C 0mg		1%
Vitamin E 2mcg		6%
Calcium 190mg		19%
Iron 3mg		20%
detailed view... how is this calculated

by Barb Gertz

1½ hours | 30 min prep

SERVES 8

• 8 eggs
• 1 1/2 cups half-and-half
• 1/3 cup maple syrup
• 1/3 cup light brown sugar, packed
• 10-12 slices soft bread, 1 inch thick

Topping

• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 2/3 cup maple syrup
• 2 cups pecans, chopped

1. Generously butter a 13 X 9 inch casserole dish;.
2. Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3. Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4. Preheat oven to 350 degrees; remove the casserole from refrigerator.
5. Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6. Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.