Bread Pudding

10 slices white bread, cut into cubes
1/4 cup butter or margarine, melted
1 tsp. ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 tsp. vanilla extract
1/2 tsp. salt
3 cups hot milk (160ºF or 71ºC)
1 pinch ground nutmeg

      Heat oven to 375ºF (185ºC).  Lightly butter a 2-qt. baking dish.  Combine bread cubes, butter, cinnamon and raisins; mix well, place in baking dish.  Beat eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.  Sprinkle with nutmeg, bake 25 minutes.
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TIPS

Snow Shovel Wax:  Coat a snow shovel with floor wax to keep snow from sticking to it.

Icy Sidewalk:  Sprinkle sand through a strainer on an icy sidewalk to distribute evenly.

Anchored Garbage Can:  Prevent garbage cans from being tipped over by firmly anchoring inside an old tire.

Garbage Can Tip:  Garbage cans will last longer if they are painted.  Use primer on galvanized metal, then paint with matching house paint.

Baked Flounder Supreme

1 can (4 oz.) sliced mushroom
6 large flounder fillets, skinned
to taste: seasoned salt (see below)
6 slices Swiss cheese, folded in half
1 large tomato, peeled, cut into 6 slices
2 small onions, sliced
2 tbsp. melted butter or margarine
1-1/2 tbsp. flour
1 cup half-and-half
1/4 cup + 2 tbsp. dry sherry
enough: hot cooked rice (for 6)

    Heat oven to 400ºF (200ºC).  Drain mushrooms, reserving liquid.  Add enough water to liquid to make 1/2 cup; set aside.  Sprinkle fillets on all sides with seasoned salt; starting at wide end, roll up each fillet.  Place, seam side down, in a greased 13x9" baking dish.  Place a cheese slice, topped with tomato slice between each roll; set aside.  Sautè onion and mushrooms in butter until golden.  Stir in flour, 1-1/2 tsp. seasoned salt, half-and-half, mushroom liquid, and sherry.  Bring to a boil, pour over fish.  Bake 20 minutes or until fish flakes easily when tested with a fork.  Serve with hot cooked rice.  Makes 6 servings.

Crockpot Creamy Ranch Potatoes

2 lb. small red potatoes, quartered
1 pkg. (8 oz.) cream cheese, softened
1 env. buttermilk ranch dry salad dressing mix
1 can (10-3/4 oz.) condensed cream of potato soup
to taste:  salt, pepper

      Place potatoes in crockpot.  In a small bowl combine cream cheese and salad dressing mix.  Stir in soup.  Add to potatoes.  Cover, cook on Low 7 - 9 hours.  Stir to blend before serving.  Makes 6-8 servings.
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