CARAMEL BREAD PUDDING (UNION GRILL)

11/2 CUP SUGAR 1 STICK BUTTER,MELTED 1 114 CUP HEAVY WHIPPING CREAM 11/2 CUP MILK 11/4 LB. WHITE BREAD, CUBED 112 CUP CARAMEL SAUCE (GRANDMA SYCAMORE'S IS GOOD, (RECIPE FOLLOWS) USE ALMOST WHOLE LOAF) 4 EGGS, BEATEN

TO MAKE PUDDING; COMBINE SUGAR, EGGS, CREAM AND MILK AND MELTED BUTTER IN A BOWL AND MIX. ADD CUBED BREAD AND FOLD IN. PUT IN A 9 X 13 PAN, COATED WITH NONSTICK SPRAY. POUR 112 CUP CARAMEL SAUCE OVER TOP OF PUDDING. BAKE AT 350 DRGEES FOR 30 MINUTES OR UNTIL GOLDEN BROWN.

CARAMEL SAUCE: 112 CUP SUGAR 1/2 CUP BROWN SUGAR 1 STICK BUTIER 1 CUP CORN SYRUP 1 1/3 CUP HEAVY WHIPPING CREAM

COMBINE SUGARS, BUTIER AND CORN SYRUP IN SAUCEPAN AND COOK OVER MEDIUM HEAT UNTIL INGREDIENTS LIQUIFY. REMOVE FROM HEAT AND ADD CREAM. SERVE PUDDING HOT IN BOWL WITH VANILLA ICE CREAM AND DIZZLE CARMEL SAUCE OVERTOP. SERVES 10 TO 12

TAMMY VAWDREY RAINBOW SQUARE

SCALLOPED POTATOES AND HAM.

1/2 cup chopped onion 1 1/2 cups milk . 2 Tbsp margarine 1 cup shredded American cheese 2 Tbsp flour 4 cups sliced potatoes, parboiled \ 1 tsp salt I, 2 cups diced, cooked ham dash pepper . (Cooking ~i~e is reduced by partially cooking potatoes first.) Cook onion in margarine until tender. Stir In flour, salt and pepper. Add milk slowly; stir over low heat until thickened. Remove ) fro~ he~tl add cheese and stir until it melts. Combine potatoes and ham in lightly greased 2~qt '; bakl~g dish. Pour sauce mixture over potatoes and bake in 3500 oven for about 30 min. M k 8 servings. a es Sandy Dagsen, Sunset Swingers I J