TORRANCE TRIBUNE October 16, 2014 Page 5 bakery – imported groceries italy – argentina – mexico – peru & other latin countries TRY OUR ARGENTINIAN EMPANADAS! select from: BEEF (ONION, OLIVES, EGG, BELL PEPPERS) SPICY BEEF (ONION, BELL PEPPERS, CHILE HABANERO) CHICKEN (ONION, BELL PEPPERS) SPINACH (ONION, MOZZARELLA CHEESE, BECHAMEL SAUCE) POMO (TOMATO, BASIL, MOZZARELLA CHEESE) PEPPERONI (PEPPERONI, MARINARA SAUCE, MOZZARELLA CHEESE) % OFF! 10 IN STORE PURCHASE ONLY. MINIMUM OF $20 OR MORE. Please Present Coupon to Cashier at either Lomita or Hawthorne Market Locations. TWO LOCATIONS! lomita 25600 Narbonne Ave. (near PCH) 310.530.3213 hawthorne 12921 S. Prairie Ave. (near W. 129th St.) 310.676-5444 CONTINENTALGOURMETMARKET.COM French Toast Chocolate Chip Cookie Cups Ingredients • 5 large eggs • 1 cup fat-free milk • 3/4 cup Nestle Toll House Chocolate Chip Cookie Flavor Coffee-mate Liquid Coffee Creamer • 1/4 cup granulated sugar • 12 ounces whole wheat bread, cut into 1/2-inch pieces (about 6 cups) • 2 tablespoons Nestle Toll House Semi-Sweet Chocolate Mini Morsels • 2 tablespoons toasted walnuts, chopped • 1/2 cup fresh raspberries or other berries • Maple syrup (optional) Preparation 1. Whisk together eggs, milk, Coffee-mate and sugar in large bowl. Add bread pieces; stir to coat. Cover and refrigerate for 2 hours or even overnight. 2. Preheat oven to 350 F. Spray 12-cup muffin tin with nonstick cooking spray or line each cup with a piece of parchment paper. 3. Spoon bread mixture evenly into each prepared cup; sprinkle with morsels and nuts. 4. Bake for 30 to 35 minutes or until set and tops are golden. Cool in pan on wire rack for 5 minutes before serving. Top cups with raspberries and syrup, if desired. •
Torrance_101614_FNL_lorez
To see the actual publication please follow the link above