Greensburg Daily News, Greensburg, IN

Columns

March 26, 2014

Eileen Fisse: Homemakers ready for spring events

(Continued)

Add cheese, seasoning and salt. Stir until smooth. Add chicken and pasta; heat through, stirring. Remove from heat; sprinkle with cheddar cheese. Let stand, covered five to 10 minutes or until cheese is melted.

Breakfast Praline Bread Pudding

8 eggs, slightly beaten

2 c. half and half cream

1 c. milk

2 T. brown sugar

3 tsp. vanilla

1 tsp. cinnamon

3/4 tsp. nutmeg

1/2 tsp. salt

1 loat (1 lb.) French bread, but into 1-inch cubes

1 c. chopped pecan

1/2 c. brown sugar

1/2 c. butter, melted

In a large bowl whisk first eight ingredients. Stir in bread. Put in a greased 13 by 9 inch baking dish. Sprinkle with pecan and brown sugar; drizzle with butter. Refrigerate, covered several hours or overnight.

Preheat oven to 350 degreese. Remove pudding from refrigerator. Uncover and let stand while oven heats. Bake 40 to 50 minutes or until puffed, golden and a knife inserted near the center comes out clean. Serve warm.

Tropical Crisp

1 fresh pineapple, peeled and cubed

4 medium bananas, sliced

1/4 c. brown sugar

2 T. flour

Topping

1/3 c. oats

1/4 c. flour

2 T. coconut, toasted

2 T. brown sugar

1/4 tsp. nutmeg

1/4 c. cold butter, cubed

In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11 by 7 inch baking dish coated with cooking spray. In a bowl, mix the first five topping ingredients; cut in butter, until crumbly. Sprinkle over pineapple mixture. Bake at 350 degrees 30 to 35 minutes or until filling is bubbly and topping is glden brown. Serve crisp warm or at room temperature.

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Columns
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