The BEST French Toast

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 287

French Toast, 
Eunice Anderson

1 egg
1/4 teaspoon salt
1/2 cup milk
1/4 teaspoon baking powder
flour

Mix the egg, salt, milk and baking powder together. Add in flour until the batter is like a cake batter. Using sliced Texas toast, dip into batter and deep fat fry until golden brown.

*********************************************
The above recipe would take about 1/4 cup flour.

The above recipe makes 2 or 3 slices of french toast

This recipe is easily doubled or tripled.

You can add cinnamon or nutmeg to the recipe. Also, add some vanilla.

French Apple Wedges

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, p. 105

French Apple Wedges
Ruth Lusk

2 eggs
1/2 cup sugar
1/2 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts
2 cups apples (pared and chopped)
1/2 cup cream, whipped

Sift dry ingredients together. Beat eggs until light, add to dry ingredients along with vanilla, nuts, and apples. Mix well. Pour into un-greased 9 inch pie plate. Bake in a moderate oven (350 degrees) for 25 to 30 minutes. Cool and serve with whipped cream or ice cream.

Salmon Loaf

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, p. 51

1 16 ounce can salmon, drained
2 cups soft bread crumbs (about 2 1/2 slices)
1/2 teaspoons onion salt
1 tablespoon butter, melted
1/2 cup milk
1 egg, slightly beaten

Flake salmon, discarding skin and bones. In a bowl, combine the salmon, bread crumbs, onion, salt and butter. Mix well. Combine milk and egg; add to salmon mixture and mix thoroughly. Bake in greased loaf pan at 350 degrees for 35 to 40 minutes. This can be served with cheese sauce and rice, if desired.

*************************************************
I have had salmon patties served with creamed peas. This was a perfect match to the salmon.

Barbecued Pheasant

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991

1 pheasant
2 medium onions, chopped
1 cup catsup
1/2 Worcestershire sauce
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon chili powder
2 cups water

Place cut up pheasant in a shallow pan. Sprinkle chopped onions on top of the bird. Brown in an oven at 450 degrees for 30 minutes.

Heat together in saucepan the remaining ingredients. Pour over the pheasant. Bake in 350 degree oven for 1 hour, or more if older or larger bird.

The pheasant may be cut into small pieces and served as an horsd'oeuvre.

Brisket Barbecue

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 45

Brisket Bar-b-q
Ruth Lusk

4 - 5 pound brisket
Rub the meat with 1 1/2 teaspoons salt (both sides)

Sauce:
1/2 cup catsup
1/4 cup vinegar
1/2 cup chopped onion
1 tablespoon liquid smoke
1 bay leaf
1/4 teaspoon pepper

Place meat in a 13  9 pan. Mix ingredients and pour over meat. Cover with foil and bake at 325 degrees for 3 hours. May also be cooked on a grill with 1 burner on low.