Macaroni and cheese, French toast favorite summer must-haves

Dear Laura: Help! I can’t find my recipes for French toast (it had flour in the batter) and Mac and Cheese made with beaten egg whites. Both are favorites of kids. – Linda

Dear Linda: With school out for the summer, kids will be clamoring for good eats. Here are two recipes from The Spokesman-Review’s Dorothy Dean files that fit the descriptions of your lost recipes.

Crisp French Toast

From Dorothy Dean Homemaker Services Series E-12, 1962-63

3 eggs

3 tablespoons sugar

1/2 cup milk

1 cup flour

6 slices bread

Beat eggs slightly; beat in sugar, milk and flour. Trim crusts from bread slices, cut diagonally to make triangles. Dip in egg mixture; drain. Fry until golden in about 1-inch of hot oil; this takes but a minute or two per side. Drain on paper towels. Sprinkle with powdered sugar and serve at once.

Yield: 4 to 6 servings

Approximate nutrition per serving: Unable to calculate due to recipe variables.

Deluxe Macaroni and Cheese

From Dorothy Dean Homemaker Services Series U-3, 1975-76

1 cup salad-size macaroni

2 eggs, separated

1 cup milk

2 tablespoons melted butter

3/4 teaspoon salt

1/4 teaspoon pepper

2 cups shredded sharp cheddar cheese

1 tablespoon minced parsley, optional

Cook macaroni as directed on package; drain. Beat egg yolks slightly; stir in milk, butter, salt, pepper, cheese and cooked macaroni. Beat egg whites until stiff peaks form; fold into macaroni mixture. Spoon into greased 1½-quart casserole. Sprinkle with parsley. Bake at 350 degrees for 50 to 60 minutes.

Yield: 6 servings

Approximate nutrition per serving: 259 calories, 13.6 grams fat (7.8 grams saturated, 47 percent fat calories), 17 grams protein, 16 grams carbohydrate, 106 milligrams cholesterol, less than 1 gram dietary fiber, 634 milligrams sodium.