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PUMPKIN-PRALINE BREAD PUDDING WITH CARAMEL SAUCE

~Submitted by Larry Holmes, Ontario, Canada

(This is a corrected version of a recipe that was posted yesterday. Milk amount was omitted. My apologies!)

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
2 cup milk

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 bread 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.




MANGO SORBET

~Submitted by Nancy, NM

2 and 1/4 cups chopped ripe mango, peeled
1/2 cup unsweetened orange juice
1/4 cup honey
lime rind curls
grated lime rind

Combine mango, orange juice, and honey in a blender and process until smooth. Pour mixture into an 8" square pan, cover and freeze until firm.

To serve, spoon into dessert dishes and garnish with lime curls and lime rind.

Yield: 4-5 servings.




CUCUMBER JELLY

~Submitted by Angelique, TX

6 cucumbers, medium-size
3 packages gelatin, unflavored
1/2 cup cold water
2 cups boiling water
1/4 cup apple cider vinegar
2 teaspoon onion, grated
1/2 teaspoon salt
1-2 drops green food coloring
1/4 cup pimientos, chopped (your choice)

Peel cucumbers, remove seeds, and grate. Wrap in a clean kitchen cloth to absorb all moisture for about 15 minutes or drain well in a sieve.

Sprinkle gelatin over cold water, add boiling water, and stir until dissolved.

Add vinegar, onion, salt, and food coloring; refrigerate until slightly thickened. Stir in grated cucumber and pimientos. Pour into a 4-cup ring mold or individual dishes. Chill 4 hours, or until very firm. Serve jelly as accompaniment for crackers with cream cheese or use with meal as a side to your meat.




IMPOSSIBLY EASY CHICKEN TACO PIE

~Submitted by Brenda, AL

The great taste of chicken tacos baked in a pie. Impossible? No, it's impossibly easy!

2 cups cut-up cooked chicken
1/2 cup chopped onion
2 tablespoons Old El Paso?® taco seasoning mix (1/2 package)
1 cup Original Bisquick?® mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese (4 ounces)

1. Heat oven to 400??F. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate.

2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired.

High Altitude (3500-6500 ft)
Bake 35 to 40 minutes.

Source: General Mills, Inc.




SEEDED SANDWICH ROLLS

~Submitted by Larry Holmes, Ontario, Canada

(Perfect for sandwich platters, these rolls are great for egg, tuna and shrimp salad.)

1 package active dry yeast
2 tablespoons granulated sugar
1 ?? cups warm water (105?°-115?° F.)
1/3 cup powdered milk
?? cup solid vegetable shortening
2 tablespoons molasses
2 teaspoons salt
4 - 4 ?? cups all-purpose flower

Glaze & Topping:
2 large eggs
1 tablespoon water
2 teaspoons sesame seeds
2 teaspoons poppy seeds

In a large bowl, dissolve yeast and 1 tablespoon sugar in ?? cup warm water. Let stand until foamy, 5 to 10 minutes.

Stir remaining water, milk, shortening, molasses, remaining sugar, and salt into yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in flour,1/2 cup at a time, until a stiff dough forms.

On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

Punch dough down. Cover again; let rise in a warm place until almost doubled, 45 minutes.

Punch down dough. On a floured surface, divide dough in half. Roll each half into a long rope; cut each rope into 12 equal parts. Shape each piece into a roll. Place rolls, 2 inches apart, on 2 ungreased baking sheets.

Preheat oven to 375?° F. To prepare glaze, mix together eggs and water. Brush rolls with glaze. Sprinkle half the rolls with sesame seeds and the other half with poppy seeds. Let rolls rise, uncovered, in a warm place for 20 minutes. Bake rolls until golden, 20 minutes. Transfer to wire racks to cool completely.

Baking tip: Try a variety of toppings, such as minced onion, caraway seed, Kosher salt, cracked wheat, or ground black pepper.

Makes 2 dozen rolls.




PASTITSO ME KIMA
(BAKED MACARONI AND MEAT)

~Submitted by Lillian, FL

Source: Louis Pappas??™ Famous Greek Recipes

1 lb. cooked macaroni
2 lbs. ground lean beef
6 Tbsp. butter
1 cup chopped onion
1Tbsp salt
?? tsp pepper
?? tsp. ground cinnamon
4 Tbsp. tomato paste
2 eggs
?? cup grated Romano or Parmesan cheese

Melt the butter in a skillet and saut?© the onion for about 5 minutes. Add the ground beef, stirring well to brown a little. Cover and cook for about 20 minutes. Add the salt, pepper, cinnamon and tomato paste and continue to cook for another 10 minutes, stirring to keep from sticking. Combine this mixture with the cooked macaroni. Add the grated cheese and the 2 unbeaten eggs. Blend well using hands to mix and pour into a lightly greased 9 x 12??? baking dish about deep. Cover evenly with the following cream sauce:

CREAM SAUCE TOPPING FOR PASTITSO

8 Tbsp. butter
?? cup flour
1 quart warm milk
4 eggs
?? tsp. salt

Melt the butter and add flour, stirring.. Remove from heat and stir in the warm milk slowly to keep the mixture smooth. Beat eggs slightly and add the hot mixture slowly to the eggs to keep from curdling. Add salt and cook until thickened.

Pour and spread evenly on the meat and macaroni. Bake at 375?? for about 30 minutes, until custard is set. Watch so as not to brown too quickly. Cut into serving pieces.




NEW YORK CHEESECAKE

~Submitted by Tena, MO

1 pound cream cheese, softened
1 pound ricotta
1 1/2 cups sugar
4 eggs
1/4 cup butter, melted and cooled
3 tablespoons flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla
2 cups sour cream

Cream together cream cheese, ricotta and sugar. Beat in eggs one at a time. Add butter, flour, cornstarch, and vanilla and beat till well combined. Fold in sour cream and pour into ungreased 9??? springform pan. Bake at 325F for 1 hour. The cake will be soft in the center. Turn off heat but do not open oven door. Let cake stand in oven for 2 hours. Let cool completely in pan on rack and chill, loosely covered for at least 2 hours. Remove the sides of the pan and serve.

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For Two...

ROASTED PLUM TOMATO AND BROCCOLI PASTA
WITH FINE HERBS AND OLIVE OIL

Serves 2

4 oz cooked broccoli florets
4 roasted plum tomatoes
4 oz fine chopped herbs
2 tbsp olive oil
4 oz penne pasta (cooked and drained)

Pre-cook the penne pasta, according to the packet's instructions. Steam all the other ingredients for around 8 to 10 minutes, or until just cooked. Mix the vegetables together with the pasta and olive oil; season well (no salt!). Arrange on plate and garnish.