Please accept this recipe book from - Kean Miller LLP

Overnight Egg Soufflé
8 slices day-old egg bread
1-1/2 cup milk
1/4 cup butter, melted
1 tsp. salt
dash of pepper
1 tsp. tarragon
1 tsp. dried mustard
1/4 tsp. cayenne
6 eggs, well beaten
6 oz. cheddar cheese, shredded
Remove crusts from bread and cut into 1-inch cubes. Combine with milk, butter, salt, pepper,
seasonings and eggs and beat well. Grease a 2-quart souffle dish. Layer bread-egg mixture and
cheese, making 3 layers of each. Bread layer should be entirely covered with liquid when finished.
Refrigerate overnight. Bake 1 hour at 325°.
by Julie Silbert (New Orleans), a staff attorney practicing in the environmental and litigation area
Curry Chicken
8 chicken breasts
garlic powder
1 cup honey
3/4 cup Grey Poupon mustard
1 tsp. soy sauce
juice of 1/2 lemon
2-1/2 Tbsp. curry powder
Dry chicken and sprinkle with garlic powder. Mix all other ingredients together in a mixing
bowl. Place chicken in baking pan and pour sauce over chicken. Bake uncovered at 350° for about
50 minutes, basting with sauce often, or until chicken is tender. Remove from oven; cover with
foil.
by Julie Silbert (New Orleans), a staff attorney practicing in the environmental and litigation areas
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