“Kitchen Krafts,” Friend, Nov. 1993, 19
12 ounces (340 g) day-old crusty French bread
1/4 cup melted margarine
1/4 cup sugar
2 teaspoons ground cinnamon
2 large eggs
3/4 cup milk
Break the bread into 1″ (2.5 cm) chunks to make about 7 cups.
Put the bread chunks into a large bowl, drizzle the melted margarine over the top, then toss to coat.
In a small bowl, mix the sugar and cinnamon together. Sprinkle the mixture over the bread chunks; stir to evenly coat.
In a separate bowl, beat the eggs and the milk together. Pour over the bread mixture and gently stir to cover the bread.
Put the bread mixture into a greased 9″ x 13″ (23 cm x 33 cm) baking pan. Bake at 375° F (190° C) for 25–30 minutes, or until browned and crisp. Spoon into serving bowls, and top with Pumpkin Sauce (see recipe here).
1/2 cup sugar
2 large eggs
2 cups milk
1 can (1 pound/.45 kg) pumpkin
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
In a large bowl, beat the sugar and the eggs together. Blend in the remaining ingredients.
Pour the mixture into a large saucepan. Cook over medium heat, stirring constantly, until the sauce comes to a boil. Then turn the heat to low and continue stirring until the sauce thickens.
Pour the warm sauce over each serving of bread pudding.
2 pieces of bacon per person
Put the bacon on a broiler pan.
Bake at 400° F (205° C) for 5–10 minutes.
Carefully remove from the oven, turn over, lightly sprinkle cinnamon on each piece, return to the oven, and bake 5–10 more minutes or until done.
4 tablespoons lemon juice
2 teaspoons sugar
1 apple, cored and diced
1 pear, cored and diced
1 cup seedless grapes, halved.
1/4 cup raisins
2 carrots, scraped and shredded
1/2 cup chopped celery
Mix the lemon juice and the sugar together.
Put the apple and the pear into a large bowl. Pour the juice mixture over the fruit; stir to coat.
Add the grapes, raisins, carrots, and celery and stir.
Serve the salad on the lettuce leaves.