Eggs benedict casserole 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use diced ham) 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just use package) Directions Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes

Slow-Cooker Citrus Pork Roast A delicious hint of orange in the gravy served over thick slices of pork makes them stand out from the crowd. 1 boneless pork loin roast (3 lb) 1/2 tsp garlic powder 1/2 tsp dried thyme 1/2 tsp ground ginger 1/4 tsp pepper 1 tbsp vegetable oil 1 cup chicken broth 2 tbsp sugar 2 tbsp lemon juice 1 tsp soy sauce 1 1/2 tsp grated orange zest 3 tbsp cornstarch 1/2 cup orange juice Cut roast in half. In a small bowl combine the garlic owder, thyme, ginger and pepper, rub over roast. In a large skillet over medium heat brown roast well on all sides in oil. Place roast in 5-quart slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy cause and orange zest; pour over the roast. Cover and cook on low 4 hours or until 160 degrees with a meat thermometer. Remove roast and keep warm. In a small saucepan combine the cornstarch and orange juice until smooth, stir in cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened.

FRIED CATFISH Simple and delicious! -------------------------------------------------------------------------------- INGREDIENTS: 2 pounds catfish fillets -- 1/2 inch thick 1 teaspoon garlic powder 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 cups cracker meal or coarsely crushed unsalted crackers 1 cup vegetable oil 1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl. Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside. 2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.

Irish Brown Bread 1 3/4 cups all purpose flour 1 3/4 cups whole wheat flour 3 Tablespoons toasted wheat bran 3 Tablespoons toasted wheat germ 2 Tablespoons old-fashioned oats 2 Tablespoons packed dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 Tablespoons (1/4 stick) chilled, unsalted butter, cut into pieces 2 cups buttermilk If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour. Preheat oven to 425°F. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in a large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form a soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.