ZESTO - RECIPE OF THE MONTH

MIDNIGHT FRENCH TOAST

WHAT A WAY TO END THE DAY! AND START THE NEXT!!

1 doz. eggs
½ cup cream
½ tsp. vanilla
1 tsp. Orange ZESTO
2 tbsp. orange liqueur or orange juice
loaf french bread sliced 1" thick

Mix eggs, cream, vanilla, Orange Zesto and liqueur in large pan with cover. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap and let set overnight in fridge.
Next morning, place slices on well greased cookie sheet. Bake at 375° for 20 to 25 minutes. Serve with fruit or maple syrup.

GREEN TOMATO MARMALADE

This is a great recipe for the gardeners that still have green tomatoes on the plants and need to pick them before the frost.

15 to 20 green tomatoes (about 4 lbs.)
8 cups white sugar
3 lemons
2 cups walnuts - chopped
¼ tsp. Lemon ZESTO

Wash tomatoes and chop finely. Add sugar and let stand overnight. Cut the lemons, rind and all, into fine pieces and remove seeds. Put tomatoes and sugar into a large preserving kettle and heat to boiling. Add lemon and Lemon Zesto. Reduce heat and simmer for 45 to 50 minutes or until thick; add walnuts five minutes before removing from heat. Ladle hot marmalade into sterilized jars and seal.
Yield 10 -oz. Jars.
By adding Zesto to this recipe you will greatly enhance the flavor of your marmalade. If you didn't want the texture of the lemon, you could make this recipe by substituting the lemons with 3 tbsp. of Lemon Zesto and 1 cup of bottled lemon juice. 1 tbsp. of Zesto is equivalent to the grated peel of one medium lemon.