Thanks everbody. This table was a mix of heirloom silverware and tablecloth, Rose and white plates from Ross, and the Moss Rose pattern side plates and teacups and saucers are all TS. The clear goblets are DT, the pink goblets are Gar. Sale, and the pink napkins are TS. The silver coffee pot, small silver candlesticks, and silver napkin rings are items I have had for a very long time. The silver tea set is actually ceramic and was Ross last year. The large silver candlesticks, floral CP, and silver butter dish are TS as is the feather wreath. The 2 fairies were Ross. So, it's a mix of TS, heirloom, Ross, and old stuff, LOL. We have had rain for 2 days, yeah!! The mountains have had record snow this year, but the city has been unbelievably dry! Parts of our golf course are nothing but dirt, because there has been so little snow or rain! Now it just needs to stop for my tee time on Sat., LOL. TTFN, Candy

Hi Linda! My sister just made this yesterday for a May Breakfast at work. She said it was a huge hit. Baked French Toast Casserole with Maple Syrup Description: Recipe courtesy Paula Deen Ingredients: 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions: Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 8 hours Cook Time: 40 minutes Yield: 6 to 8 servings This one is also yummy! Nice and light. Garden Medly Quiche From the Beasly House in Napa, CA Ingredients: 10 Eggs 1/2 cup all -purpose flour 1 tsp baking powder 1 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 cup butter or margarine, melted 3 cups cottage cheese 1 cup cooked fresh spinach, 10 oz package frozen chopped spinach, thawed and squeezed dry 1/2 red pepper, chopped 1/2 yellow or green pepper, chopped 1 bunch green onions, chopped 12 oz. shredded Swiss or Monterey Jack cheese Directions: 1. Preheat oven to 350 degrees. 2. In a blender or food processor, combine eggs, flour, baking powder, onion powder, garlic powder, butter or margarine, and 1 cup of the cottage cheese; blend well. 3. Pour blended mixture into a large bowl and add remaining cottage cheese, spinach, peppers, green onions and shredded cheese. Mix all thoroughly. 4. Divide mixture between 2 greased 10-inch pie pans. Bake for 40-45 minutes or until set. Number Of Servings:16-20 Preparation Time:20 minutes Another winner!! Blintz Brunch Bake I have served this with blueberries and strawberries. Ingredients: 2 pkg. (8 oz. each)Cream Cheese, softened 1 container (15 oz.) Ricotta Cheese 5 eggs, divided 3/4 cup sugar, divided 2 tsp. grated lemon peel 3 Tbsp. fresh lemon juice 1 cup flour 1 cup (2 sticks) butter or margarine, melted 1/4 cup milk 1 Tbsp. Baking Powder Directions: Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 cup of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until smooth; set aside. Stir flour, melted butter, remaining 3 eggs, remaining 1/2 cup sugar, milk and baking powder in separate large bowl; whisk until smooth. Pour 1/3 of the flour mixture into greased 13x9-inch baking dish. Spoon cream cheese mixture evenly over flour mixture. Gently spoon remaining flour mixture over top. Bake at 325°F for 45 minutes or until set. Cut into squares. Sprinkle with powdered sugar, if desired.

It sounds delicious to me, I tend to like breakfast for supper. Or lunch. Or breakfast. (grin) Actually, it doesn't sound very breakfast-y anyway, other than the fact that it has eggs and bacon. The French toast casseroles seem more to me like bread pudding/dessert than French toast, usually. You could also use tiny cream puffs or gougere in place of bread, although the salmon sounds good as it is. If you want to add another choice a salad with some citrus or fruit in it might be nice too. Cathy/Mustangs' salad with dates and prosciutto is awesome, although I use fresh baby spinach instead of arugula and I usually don't have shallot so I use green onions and/or garlic, depending on my mood, or sometimes none of the above. It's always good. Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into pieces 1 tbls finely chopped shallot 5 cups baby arugula 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/2 tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. Have fun, and Happy Mother's Day! Annie

I've always prepared a Spinach Madeline when I'm serving casseroles for a brunch. It just adds that special something. C&P from River Road Cookbook Spinach Madeleine Spinach Madeleine, the most famous recipe from the River Road Recipes cookbook series, has undergone a makeover! Kraft Foods has discontinued making its jalapeno cheese roll which is an important ingredient in the original Spinach Madeleine recipe. As a result, River Road Recipes has developed a substitute for the jalapeno cheese roll. We believe your family will never know the difference! Ingredients: 2 packages frozen chopped spinach 3/4 teaspoon celery salt 4 tablespoons butter 3/4 teaspoon garlic salt 2 tablespoons flour Salt to taste 2 tablespoons chopped onion 6 ounces Kraft Velveeta 1/2 cup evaporated milk 2 teaspoons finely chopped fresh jalapeno peppers 1/2 cup vegetable liquor 1/2 teaspoon black pepper 1 teaspoon Worcestershire sauce Red pepper to taste Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen. Serves 5 to 6. Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato! Copyright © 2007, 2009 Junior League of Baton Rouge, Inc.