Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite breakfast dishes. It works best with several day old French or Italian loaf bread, thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when soaked in the egg milk mixture. M
any people serve with powdered sugar; I believe there is enough sugar in the maple syrup, so I don’t add more. One of my favorite variations, the idea for which I picked up from The Silver Palate Cookbook 20 some odd years ago, is to add some orange zest, and a bit of Triple Sec orange liqueur to the batter for extra zing.

Ingredients

• 10 cloves garlic, chopped
• 2 lemons, juiced
• 1/2 cup olive oil
• 2 teaspoons curry powder
• 1 teaspoon salt
• 2 teaspoon ground pepper
• 5 drops yellow food coloring, optional
• 2 pounds boneless skinless chicken breasts
• 4 pieces pita bread
• 1 tomato, chopped
• Shawarma Sauce, recipe follows

The directions to cook Chicken Shawarma Recipe

INGREDIENTS

2 pounds beef stew meat, cut into 1 inch cubes
1 (14.5 ounce) can diced tomatoes with juice
1 cup water
3 tablespoons instant tapioca
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
4 carrots, cut into 1 inch pieces
2 strips celery, cut into 3/4 inch pieces
3 potato, peeled and cubed
1 onion, roughly chopped
1 slice bread, cubed

DIRECTIONS