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 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.
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