from Richard Purdie (RPURDIE@clear.co.nz)

Toaster Crumbs
Water

1- empty all the delicious crumbs out of the bottom of the toaster.
2- Blend with a little water in a food processor until you have a smooth golden paste.
3- Presto!- a wonderful toast flavoured spread, the perfect topping for wonderful toast

from BoJo31@aol.com

ingredient:

toast

PUT TOAST IN YOUR MOUTH AND EAT IT AND THEN GET REALLY HAPPY AND WATCH SOME TV AND JUMP AROUND AND THEN GO IN A CIRCLE JUMPING AND THEN SIT DOWN AND THEN GO AROUND AGAIN AND THEN EAT SOME TOAST AND THEN JUMP MORE AND THEN BE ALL LIKE “NO TOAST!” AND THEN BE ALL LIKE “YES TOAST!” AND EAT SOME TOAST AND JUMP AROUND AND SMASH YOUR TOASTER.

from Colin Panisset (Colin.Panisset@Sun.COM)

I’ve got another recipe for you. This one comes from “Mrs. Beaton’s Book of Household Management”, which dates from sometime in the 19th century, I think.

—- Begin —-

Toast Sandwich

Ingredients:

2 thick slices soft white bread
1 thin slice slightly stale bread
salt and pepper

Method:

Toast the thin slice to an even golden brown on both sides. Place it between the two thick slices and season with salt and pepper to taste. Serves 1.

—- End —-

Bizarrely, this actually tastes pretty good.

from Tom Becker

Ingredients:

Bread
Old fur coat
Toaster
Butter knife
Needle and thread

Don’t try to do this without an art degree!

Toast the bread
Split the toast with the knife
Sew the fur into the toast

Admire

from Inn at the Pass
Pass Christian, Mississippi

Ingredients:
6 hard-boiled eggs
2 cups well-seasoned white sauce
Sauce: (for 1 cup)
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup milk

Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Cook until thickened. Boil 1 minute.

Cut eggs in quarters. Add to white sauce. Serve over hot buttered toast. Sprinkle with paprika. Garnish with parsley sprigs and crisp bacon.

Serve with banana bread!

from Mark Evans (MEvans@tradingedge.com)

How can you have a toast site and not have a beans on toast recipe?!?!?

Two slices Toast
Butter
Baked Beans

Toast bread, butter bread, ladle 1 scoop of beans per slice of toast. Excellent!

from Malin

one baguette cut into 1/2-inch slices
olive oil
fresh herbs to your liking (basil, thyme, oregano, and cilantro work great)
1-3 garlic cloves
4 or 5 cups diced tomatoes
2 or 3 cups diced onions
for extra spice, one jalapeno, finely chopped
salt and pepper

Drizzle olive oil on a cookie sheet, and rub the baguette slices on both sides. Peel garlic clove(s) and rub each slice with the garlic. Then set on cookie sheet and bake until golden brown and crispy (about 10 minutes). Combine remainder of ingredients in a bowl. Mix well. Scoop tomato mixture onto each toast slice, drizzle with a few more splashes of olive oil, and voila. You’re good to go.

jackilope@aol.com (edited by Dr. T)

White Sauce for Asparagus:
asparagus
1/4 cup butter
2 Tbsp. chopped onion
2 cups sliced fresh mushrooms
1/4 cup flour
1 cup milk
1 cup light sour cream
Toast

Steam asparagus in microwave or steamer. Melt butter in non-stick skillet and add chopped onion. Saute it a bit. Add sliced fresh mushrooms. In a separate container, mix flour and milk until there are no lumps. Place in skillet to thicken. Add light sour cream and heat through. Place steamed asparagus on toast and pour sauce on top. Sprinkle some cheddar cheese on top, if desired.

From “The Thorough Good Cook” by George Augustus Sala, 1896

Cucumber
3 egg yolks
1 beaten egg
Bread Crumbs

Make a ragout of cucumbers well thickened ; add to it the yolks of three eggs, dress them upon crumbs of bread, draw over the whole a knife dipped in a beaten egg; cover with grated bread and then fry.

from Walt Disney World
(courtesy of Craig Wingerson)

Mmmmmm. Tonga Toast, otherwise known as the Polynesian’s Banana-Stuffed French Toast, is the best meal served at Walt Disney World (in my humble opinion, of course). Try this recipe at home. It’s never quite the same for me, though. Maybe I need some fake Polynesian atmosphere, bird sounds, and a tropical lobby outside to make it complete.

2 or 4 slices sourdough bread, cut 1-inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil or shortening for frying
Whipped butter, if desired
Maple syrup, if desired

Depending on the size of the bread slices, cut a 1-inch pocket in one side of each bread slice. Cut bananas in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket of bread, again depending on size. If slices are small, use 4 and stuff 1 piece of banana in each pocket. Set aside.
Mix sugar and cinnamon. Set aside.

Mix egg, milk, and vanilla until well blended.

Heat about 4 inches of oil or shortening in a pan to 350 degrees F. Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread. Fry in hot oil or shortening until lightly browned, turning to brown both sides, about 3 minutes. Drain on paper towels on cake rack.

Sprinkle with sugar and cinnamon and serve at once. If desired, spread with whipped butter and serve with Maple syrup.

Yield: 2 servings