Pat’s Pantry: Smaller recipes

With just two of us, a smaller recipe is just what I look for.  Because they are smaller servings doesn’t have to mean less flavor. Here is a tried-and-true bread pudding dessert that with a spoonful of whipped cream can’t be beat. – Pat

Bread pudding

1-½ cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
¼ cup sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
dash salt

Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until knife inserted near the center comes out clean. Cool slightly. Serve warm. Yield: 2 servings.

Texas corn chowder

¼ cup chopped onion
1 tablespoon butter or margarine
1 tablespoon flour
1 cup diced peeled potato (1 medium)
1 cup water
1 chicken bouillon cube
1 cup fresh or frozen corn
1 to 2 teaspoons finely chopped jalapeno or green chilies
2 cups milk
¼ teaspoon garlic salt
1/8 teaspoon pepper
dash paprika

In a medium saucepan, sauté the onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes. Yield: 2 servings.

Mini tuna casseroles

½ cup chopped green onions
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
¾ cup milk
1 can (6 oz) tuna, drained
1 cup crushed potato chips, divided
¼ teaspoon pepper

In a saucepan, sauté onions in butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in the tuna, 1/2 cup of potato chips and pepper. Pour into two greased 8-oz. baking dishes. Sprinkle with remaining potato chips. Bake, uncovered, at 350 degrees for 20-25 minutes or until hot and bubbly. Yield: 2 servings.

Broccoli squash bake

2 cups broccoli florets
3 tablespoons butter or margarine
2 cups sliced yellow summer squash
1 egg
½ cup shredded Swiss cheese
¼ cup milk
¼ teaspoon ground mustard
dash cayenne pepper
2 tablespoons grated Parmesan cheese

In a skillet, stir-fry broccoli in butter for 3 minutes. Add squash . Cook 3 minutes longer or until the vegetables are tender. Transfer to a greased 1-qt. baking dish. In a bowl, combine the egg, Swiss cheese, milk, mustard and cayenne; mix well. Pour over vegetables, sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until set. Yield: 2 servings.


• To eliminate weeping meringue, try leaving the meringue in the oven until it cools. turn the oven off before it’s finished.
• An easy way to soften brown sugar is to place 2 marshmallows in with the sugar and seal in a plastic container overnight.

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