| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese, Magazine, Sandwich |
2 |
Servings |
INGREDIENTS
| 4 |
|
Bread, your favorite |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 2 |
pn |
Salt |
| 5 |
T |
Cottage cheese, well drained |
|
pn |
Cinnamon |
| 1 |
t |
Sugar |
| 1/2 |
t |
Vanilla extract |
|
|
Cinnamon sugar |
|
|
Sour cream, reg or low fat |
|
|
Strawberries, cut up |
INSTRUCTIONS
Cut each slice of bread in half. Beat eggs with milk and pinch of
salt. In separate bowl, mash cheese until smooth with another pinch of
salt, cinnamon, sugar, and vanilla, adjusting to taste. Spread
one-fourth of cheese filling evenly over four slices of bread. Top
with unspread slices of bread to form half-sandwiches. Gently dip and
soak each sandwich in egg-milk mixture, turning so both sides of each
sandwich absorb liquid. Let excess drip off. Heat unsalted butter in
10- inch skillet, and when hot but not brown, add sandwiches. Reduce
heat and fry slowly for 5 to 7 minutes, or until first side is golden.
Turn and brown second side over low heat. If sandwiches fry too
quickly, filling will not be warm. Serve immediately, allowing 2
halves to each portion. Sprinkle with cinnamon-sugar and top with sour
cream and strawberries, or pass all at the table. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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