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AppetizerFrench Toast2 eggs1/4 cup milk1/4 cup cream1 teaspoon vanilla extrac...

AppetizerFrench Toast2 eggs1/4 cup milk1/4 cup cream1 teaspoon vanilla extract2 slices breadButter for fryingIn a shallow bowlwhisk together eggs, milk, cream, and vanilla extract. Soak bread in egg mixture for 2-3 minutes, turning onceIn a skillet over medium heatmelt butter. Fry bread on both sides until golden brownServe immediately with maple syrup or powdered sugarSoupChicken Noodle Soup1 chicken breastdiced1 medium oniondiced2 carrotsdiced2 celery stalksdiced4 cups chicken broth1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon thyme1 bay leaf1 cup uncooked noodlesIn a large pot over medium heatsauté chicken breast, onion, carrots, and celery in a little butter until chicken is cooked through and vegetables are tender. Remove from pot and set asideAdd chicken brothsalt, pepper, thyme, and bay leaf to pot. Bring to a boil. Reduce heat to low and simmer for 15 minutesAdd chicken and vegetables back to the pot and simmer for another 5 minutes. Add noodles and cook according to package directions. Remove from heat and serve hotMain CourseBeef Stroganoff1/2 pound beef tenderloincut into strips1 tablespoon all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons butter1/2 cup chopped onion1 clove garlicminced1/4 cup brandy or cognac1 cup beef broth1 tablespoon tomato paste or ketchup1/2 teaspoon Dijon mustard1 cup sour cream or crème fraichedivided use r> 2 cups cooked egg noodles or rice, divided use r> Paprika for garnish (optional)