Cooking with Paula Deen

Breakfast for Dinner

SUNDAY SUPPER MENU

Spicy Tomato-Poached Eggs

Tater Tot Breakfast Casserole

Cornmeal Pancakes

Fruit Salad with Honey-Orange Dressing

“Y’all know I love my breakfast, and sometimes I crave it morning, noon, and night!”
—Paula

FRUIT SALAD WITH HONEY-ORANGE DRESSING

Makes about 4 cups

(photo on page 50)

⅓ cup fresh orange juice
2 tablespoons honey
¼ teaspoon ground cinnamon
4 kiwis, peeled and chopped
2 cups

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