Justin Miller, Youngest Chef

Roseanne welcomed the “World’s Youngest Chef,” Justin Miller, and had fun making a few kid-friendly dishes.

Hannah’s Banana French Toast
2 eggs
1/2 cup milk
3/4 teaspoon cinnamon
1 banana cut into chunks
6 slices bread

Put all ingredients in blender, mix well.
Dip bread slices into batter for a few seconds.
Turn over.
Brown on both sides on heated nonstick griddle.

Donald's Chocolate Cream Pie
Serves 15 people

2-4 oz        Devil's Food Cake Crumbs
3 cups        Heavy Cream
6 each        Eggs
3 oz        Sugar
6 oz        Chocolate

Boil cream. Temper cream into eggs and sugar.
Add chocolate to cream mixture.
Pour custard thru sieve into cake crumbs.
Bake at 350 degrees for 20 minutes or until set.

Phil’s Cool-as-a-Cucumber Canoe
1 cucumber, peeled
1 cooked chicken breast, chopped
1/4 cup mayonaise
1 small onion, chopped
1 stalk celery, chopped
4 cherry tomatoes with toothpicks

In a small skillet, cook chicken breast until tender.
In a small bowl, mix onion, celery, and mayonaise.
Add mixture to chicken breast.
Cut cucumber in half lengthwise and scoop out seeds.
Place mixture inside cucumber.
Place cherry tomatoes on top of cucumber.
Insert toothpick on top of each tomato to make them look
like oars.
Crunchy and healthy!

Scu B. Doodles (Italian Noodles)
1 half-pound bag egg noodles
1/2 cup melted butter
1/2 tablespoon heavy cream
1 1/4 cups freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1 small onion, chopped
oregano

In a large pot, boil salted water.
Add noodles, and cook until just tender.
While noodles are cooking, melt butter in a small
saucepan, add cream and cheese.
Stir until smooth, do not boil.
Drain noodles well, pour into large bowl.
Pour sauce over noodles.
Toss with forka nd mix well.
Sprinkle with oregano (optional).