These are truly some of our favorites that we hope you will enjoy...

Quick Lemon Chicken Cutlets

4 boneless, skinless chicken breasts
2 fresh lemons
1 cup flour
¼ tsp. Salt
¼ tsp. Freshly ground pepper
4 Tbsp. Cooking oil

With a meat mallet pound chicken breasts until very thin.
Mix together flour, salt and pepper.
Dredge chicken through the flour mixture and place into skillet of heated oil. 
Squeeze juice from lemons over chicken cutlets as they cook to a golden brown.   Garnish with lemon slices and serve.
 

Sausage Gravy Breakfast Casserole

1 lb. Browned sausage, drained
6 slices crumbled bread (a combination of white and wheat works well)
1 ½ cups grated sharp cheddar cheese
6 eggs beaten
2 ¼ cups milk (no skim milk – too watery)
¾ teaspoon dry mustard
1 can cream of mushroom soup mixed with ½ can milk

Place crumbled bread in greased 9 x 13 baking dish.
Top with cheddar cheese. 
Sprinkle browned sausage over cheese.
Mix together the eggs, milk and dry mustard.
Pour the egg mixture over the bread, cheese and sausage. 
Refrigerate overnight.
Before baking pour soup mixture over top of casserole.
Bake 1 ½ hours at 350 degrees uncovered.

Tabor Hill Baked French Toast  (House Specialty)

6 slices texas toast
8 eggs beaten
1 tsp. Vanilla
2 cups half n half
a pinch of salt
1 tbsp. Sugar
½ c chopped walnuts or pecans (your choice)
1 tbsp. Freshly gound/grated nutmeg 

Place texas toast side by side in bottom of lightly greased 
11x13 baking pan.
Whisk together eggs, vanilla, half n half, salt and sugar then pour over texas toast.
Sprinkle chopped nuts over top of toast.
Sprinkle nutmeg over entire dish.
Bake at 350 degrees until beautifully browned and all liquid has been consumed.
Serve with warm maple syrup and fresh whipped cream.

At the Manor we serve this as part of a three-course breakfast beginning with a fresh fruit compote and accompanied with gourmet sausage by Emeril and choice of juices and beverage.