Party Flavor Recipes for May 2

Bread Pudding

16 eggs, lightly beaten

12 c. milk

1 c. butter, melted

3 c. sugar

4 tsp. salt

4 tsp. vanilla extract

2 tsp. ground cinnamon

4 - 1 lb. loaves of day-old white bread, cubed

4 c. raisins

In a large bowl, combine the eggs, milk and butter. Whisk in the sugar, salt, vanilla and cinnamon until combined. Gently stir in the bread cubes and raisins. Transfer to four well-greased 13 x 9 x 2 inch baking pans. Bake, uncovered, at 350 degrees for 50 to 55 minutes or until a knife inserted 1-inch from the edge comes out clean.

Lemon Sauce

3 c. sugar

6 T. cornstarch

a dash of salt

2 c. cold water

1 1/2 c. lemon juice

6 T. butter, cubed

3 T. grated lemon peel

Meanwhile, in a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the water and lemon juice until smooth. Bring to a boil; cook and stir for 10 minutes or until thickened. Remove from heat. Stir in butter and lemon peel until blended. Serve warm with bread pudding. Makes 40 servings.

Anita Storlie

Cloquet

Mexacali Crepes

4 boneless chicken breasts

1 small can of black olives, drained

1 small can sliced mushrooms, drained

1 small jar of chopped pimentos, drained

1 small can of green chilies, drained

8 oz. medium cheddar cheese

8 oz. Monterey Jack cheese

4 inch flour tortillas

1 can cream of chicken soup

¾ c. white wine or water

½ c. sour cream

Preheat the oven to 350 degrees. Slice the chicken into thin strips. Shred the cheeses. Combine the chicken, cheeses, black olives, mushrooms, green chilies and pimento. Put about 2 tablespoons of the mixture in the center of the tortilla, fold and secure with a toothpick. Spray cooking oil in a 9 x 13 inch pan. Fill the pan with the filled tortillas. Combine the soup, wine and sour cream. Drizzle over the top and spread so all are covered. Sprinkle on the remaining cheese and bake, uncovered, for 1 hour. Serve with salsa and sour cream. Serve with Spanish rice, guacamole on a bed of shredded lettuce, chips and margaritas.

Rogene Moe

Two Harbors

Tagine of Moroccan Chicken

1 T. olive oil

6 chicken thighs, bone in and skin removed

2 medium onions, sliced into thin wedges

1 ½ tsp. garlic salt

1 tsp. cinnamon

1 tsp. ground ginger

½ tsp. cumin

¼ tsp. saffron, crushed (optional)

½ c. chopped carrots

1 – 14.5 oz. can diced tomatoes, undrained

¼ c. honey

1/3 c. raisins

toasted slivered almonds

couscous, prepared

Heat the oil in a nonstick skillet over medium-high heat. Add the chicken; cook for 10 minutes or until browned, turning once. Transfer the chicken to a plate and cover to keep warm. Cook the onion in the same skillet for 7 minutes. Add the garlic salt, cinnamon, ginger, cumin and saffron. Stir in the tomatoes, carrots and honey. Return the chicken to the skillet, cover and simmer for 5 minutes. Stir in the raisins. Simmer for 10 minutes or up to 25 minutes if the chicken pieces are thicker, stirring occasionally, until the chicken is done. Serve the chicken stew garnished with toasted, slivered almonds on a bed of couscous.

Dianne Johnson

Duluth

This recipe is a combination of spices along with the vegetables and raisins that create such a wonderful taste sensation and fills the kitchen with exotic aromas.

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