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.

For the Chilean Sea Bass or Black Cod (Sablefish), you cannot get easier or tastier than this recipe. The only "catch" is that it has to marinate for 3 days - so you have to plan it in advance. This is the best fish I have ever had or made: Nobu's Black Cod with Miso - Equally *Great* with Chilean Sea Bass! Serves 4 4 fillets, about 1/2 pound each 3 cups Nobu-style Saikyo Miso (see below) Nobu-Style Saikyo Miso 3/4 cup mirin 1/2 cup sake 2 cups white miso paste 1 cup sugar Miso Marinade In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely. Marinating the fish (suggested time: 2 - 3 days) Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days. Cooking the Fish Preheat the oven to 400F and preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. If using a conventional oven, pre-heat at 450 and bake fish for 5-8 minutes. When fish is almost cooked broil for an additional 2-3 minutes until well caramelized.

If you like Asian tastes, this recipe is very good. I usually make 2 fillets every New Year's Day. Asian Barbecued Salmon (Chicago Tribune) Yield: 4 servings 1 salmon fillet with skin, about 2 pounds 1/4 cup each: dry sherry, soy sauce 2 Tbs each: oyster sauce, lemon juice, sesame oil 1/2 teaspoon freshly ground black pepper 1 bunch chives or green onions, minced or slivered 1/4 cup fresh ginger, minced or slivered 2 Tbs oil Remove any remaining bones from the fish using tweezers or needle-nose pliers. Combine the sherry, soy sauce, oyster sauce, lemon juice, sesame oil, pepper, chives and ginger in a large shallow non-aluminum dish. Marinate the salmon in the mixture for at least 1 hour in the refrigerator. Prepare a charcoal grill. Remove salmon from marinade, scraping the green onions and ginger off the fillet and returning to the marinade. Put marinade into a small non-aluminum saucepan; heat to a boil and strain, set aside. Brush the grill rack with oil. Grill the salmon 6 inches from the heat source, skin side toward the heat source (tuck the thin tail-end under), covered, until the fish just begins to flake, about 12 minutes. If the grill cannot be covered, place the salmon in a wire fish basket and turn the salmon once during cooking; total cooking time will be about 18 minutes. Note: I usually broil the salmon in the oven, 4-5 inches from the heat source for about 10-12 minutes on each side. I put the salmon skin side down (tuck tail-end under) on heavy foil, then flip the fillet when it is almost fully cooked. Put salmon on serving platter. Pour the reserved marinade over the salmon or serve separately.

This corn salad is wonderful. I came up with it after making grilled corn the way they make it in India, and having some corn left over. So the first recipe isn't the salad, but if any of y'all are looking for something different this coming corn season, it's wonderful cooked this way... Spicy Fire-Roasted Corn with Citrus 1T cayenne pepper mixed with 1 1/2 T salt. 4 ears of fresh corn (or more, if you want leftovers for roasted corn salad) One lemon and one lime cut into wedges. Fill a salt shaker with the salt and cayenne pepper.* Shuck the corn and trim ends for corn skewers if you will use them at the table. If it's your first time roasting corn this way, it's a good idea to practice on one ear before committing all to the grill. Brush your hot grill (not the corn) with a bit of oil, and using tongs, place the corn on the grill. Keep an eye on the ears, and turn them occasionally to prevent too much charring in one spot. You do want some browning and a bit of char as the carmelized bits give the corn a wonderful flavor. The corn should be done in approximately 5 minutes, depending upon the freshness and size of the ears. Serve the corn with wedges of lemon and lime and the shaker of cayenne-salt. The diners rub the wedges all over the corn and then sprinkle with the cayenne-salt to taste. * If you have children eating who might be put off by the cayenne, make a second shaker with equal parts of salt and sugar for them to use instead. Leftover Roasted Corn Salad 2 ears leftover fire-roasted corn 4 T lemon/lime juice 2 T honey 1 t salt 1/4 t black pepper 2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!) 1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts* 1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional- Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving. *Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant.