Tuesday, February 23, 2010

WGN Midday News

Tomorrow February 24th, during the 12 noon lunch hour, I will be featured on the WGN midday news. I will be doing another cooking segment and talking about the book. Tomorrow, I will be making an overnight omelet and a berry crisp. They are both delicious and great to serve at brunch! Please tune in! See you all tomorrow.... or actually you'll see me :)

Overnight Omelet
8 slices white bread without crusts
1 lb. grated cheddar cheese
8 eggs
1 tsp. salt
3 c. milk
¾ tsp. dry mustard
Dash cayenne pepper
Fresh sliced mushrooms, peppers, and green onions
OR you can use anything you want such as ham, bacon, sausage, or any vegetable

Butter each slice of bread and then cut into 1-inch cubes. Place in a 9 x 13-inch pan. Sprinkle cheese over bread. Top with layer of vegetables. Beat eggs, mil and spices together and then pour over pan. Refrigerate overnight or at least 6 hours. Bake, covered, at 350˚ for 1 hour. Uncover and bake until top is brown, about 5 minutes. Serves 8.

Triple Berry Crisp
2 baskets blueberries
2 baskets raspberries
2 baskets blackberries
½ C. sugar
2 T. tapioca, granulated

2 sticks cold unsalted butter
½ C. light brown sugar
1 C. old-fashioned oatmeal
1 C. sugar
1 C. plus 2 T. flour
1 T. cinnamon

Preheat oven to 350˚. Use a 9 x 13-inch pan. Mix berries, sugar and tapioca together and put into pan. Blend topping until it forms a crumble mixture. Spread over top. Bake 40 minutes. Serve warm with vanilla ice cream.

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