|French Toast Casserole with Praline Topping|
2/3 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
2/3 cup distilled white vinegar
3 tablespoons apple cider vinegar
4 ½ teaspoons onion juice
2 tablespoons Worcestershire sauce
1 cup vegetable oil
Combine sugar, dry mustard, salt and vinegars. Stir until sugar is dissolved.
Whisk in onion juice and Worcestershire. Add oil slowly, whisking continuously until blended. Toss with salad. Please note: You will have dressing leftover if you only use 4 cups of mixed field greens.
2 large egg whites
1 ½ teaspoons salt
¾ cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons Hungarian Paprika
1 ½ teaspoons cayenne pepper
4 ½ cups pecan halves
6 tablespoons unsalted butter, melted and cooled.
Preheat oven to 325 degrees. Beat egg whites with salt until foamy. Add sugar,
Worcestershire, paprika, and cayenne. Fold in pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30-40 minutes, stirring every 10 minutes. Remove from over and COOL. Store pecans in airtight container. Yields 4 ½ cups ( plenty leftover for snacking as only I use 1 cup in salad)
4 cups mixed field greens ( I use lots more!)
2 green onions, chopped
4 ounces blue cheese, crumpled ( 1 cup) .. Once again, I use lots more!
1 Granny Smith apple, cored, seeded and chopped. Gala’s work great too!!
¼ cup coarsely chopped Spicy Pecans ( I never chop mine)
Optional ingredients which work wonderful:
Avocado, Rotisserie Chicken, Red Onion