A to Z Recipes
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SWEET AND SOUR SAUCE

~Submitted by LaDonna, Corvallis, OR

8 oz Tomato Sauce
2 Tbs Brown Sugar
2 Tbs Mustard
1/2 C Sugar
2 Tbs Vinegar

Mix all ingredients together in saucepan. Bring to a boil. Pour over meatloaf, meatballs or chicken. Bake for at least 10 minutes.

This recipe is a family favorite and requested for all gatherings.




BLUE CHEESE VINAIGRETTE

~Submitted by Barbara, Chula Vista, CA

2/3 cup vegetable OR olive oil
1/2 cup wine vinegar
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/3 cup crumbled blue cheese
1 clove garlic, minced

Combine all ingredients and blend well.

Compliments of Rogue Gold Dairy, Grants Pass, Oregon




PUMPKIN-PRALINE BREAD PUDDING WITH CARAMEL SAUCE

~Submitted by Larry Holmes, Ontario, Canada

For the praline:
1 ?? cups pecans, toasted and cooled
1 cup plus 2 tablespoons sugar
?? cup water

For bread pudding:
1 ?? loaves day-old French bread, crusts removed and cut into ??-inch-thick slices
4 tablespoons unsalted butter, softened
5 large eggs
4 large egg yolks
1 1/3 cups canned pumpkin pur?©e
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
pinch of ground cloves
2 cups heavy cream

For caramel sauce:
1 cup plus 2 tablespoons sugar
?? cup water
1 cup heavy cream

Make praline: Spread pecans on a buttered sheet pan place on a rack. In a heavy saucepan melt the sugar and ?? cup water over moderate heat and cook until a deep caramel color. Carefully pour over the pecans and let cool. Break praline into pieces and place in a food processor and process until finely ground. Praline keeps in an airtight container for 1 week.

Make brad pudding: Butter a 3-quart casserole. Spread the bread slices with the butter and arrange it, buttered side up overlapping slightly, in the prepared pan. In a bowl whisk together the next 7 ingredients until smooth. In a medium saucepan bring the cream and milk to a boil and pour, whisking constantly, over the pumpkin mixture and strain through a fine sieve. Pour the mixture over the bread and chill for 1 hour.

Preheat oven to 350?° F. Sprinkle the top of contents of casserole with half of the ground praline. Put the casserole in a baking dish and add enough hot water to the pan to reach halfway up the sides of the casserole. Bake the bread pudding in the middle of the oven covered with foil for 30 minutes, remove the foil and bake for 30 minutes more or until a tester inserted in the center comes out clean. Transfer the casserole from the water bath to a rack and let cool. Serve bread pudding warm With caramel sauce and additional praline.

Serves 8

Make caramel sauce: In a heavy saucepan, melt the sugar and ?? cup water over moderate heat and cook until a deep caramel color. Remove from heat and?  carefully whisk cream into sugar mixture. Return to the heat and cook the sauce, stirring until smooth.

Makes 1 ?? cups.




COCK-A-DOODLE CASSEROLE

~Submitted by Brenda, AL

I don't know where I got this recipe it is in my personal book I have had for a number of years. Enjoy it is so good.

1/3 cup chopped green pepper
2 Tablespoons chopped onion
4 1/2 oz mushrooms
2 Tablespoons butter
1 15oz can cream corn
1 cup sour cream
2 cups cooked egg noodles
2 cups cooked diced chicken

Saute pepper, onion and mushrooms until tender in butter. Remove from heat and add corn and sour cream. Put noodles in bottom of 9x13 inch dish. Put chicken on top of noodles. Put cooked mixture on top. Mix lightly. Bake 25 to 30 minutes until bubbly at 350 degrees.




BANANA SPLIT SALAD

~Submitted by Edna, Decatur, IL

1 large carton whipped topping
1 can sweetened condensed milk
1 can cherry pie filling
1 can crushed pineapple, drained
3 bananas, chopped
1/2 cup chopped nuts

Combine whipped topping and condensed milk in bowl, beating well. Fold in remaining ingredients. Chill and refrigerate until serving.

Will serve 4, possibly 6.

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For Two...

HAM AND CABBAGE ROLLS

~Submitted by Jean, Syracuse, NY

4 slices of boiled ham
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
2 teaspoons mustard
1/2 cup shredded Swiss cheese
2/3 cup bread crumbs
2 cups cooked cabbage

Spread 1/2 cup of cooked cabbage onto each ham slice and roll up. Place in a baking dish. In a skillet, saute the onion in melted butter. Add flour and stir until well blended. Add the milk and mustard. Cook until comes to a boil. Stir in the Swiss cheese and then pour over the ham. Top off with bread crumbs. Bake at 375* for 25 to 30 minutes.