Date: October 7, 2006

Hosts: Maria & Matt C.


Bread and Butter Pudding with Amaretto (Maria C.)
Ingredients
• 10 butter croissants (pre-made)
• 1 cup golden raisins
• 1 cup currants
• 6 eggs, lightly beaten
• ½ cup superfine sugar
• ½ cup Amaretto (or in our case, ½ bottle!)*
• 1 tsp vanilla extract
• 5½ cups whole/full-fat milk
• Butter

Directions
• Preheat the oven to 300°.
• Slice the croissants in half and generously butter them.
• Arrange half of the croissants in a large baking dish.
• Scatter the raisins and currants over the croissants.
• Place the remaining croissants decoratively on top.
• Beat the eggs with the sugar, and then stir in the Amaretto and vanilla.
• Scald the milk, add it to the beaten eggs and pour the hot liquid over the croissants.
• Leave the croissants to soak for about 15 minutes.
• Place the baking dish in a pan half-filled with hot water.
• Place in the oven for 1-1¼ hour (60-75 minutes), or until risen and golden brown.
• Check the water pan level and top off if needed during the baking time.

Serves 6-8

* If Amaretto is not your tipple, you can use whiskey or any other liqueur or leave the alcohol out altogether.


Poppy Seed Chicken (Gail)
Ingredients
• 4-5 chicken breasts
• 1 can undiluted cream of celery soup
• ½ cup plain yogurt
• ½ cup sour cream
• 2 tbsp poppy seeds
• 1 stack Ritz crackers, finely crushed
• ½ stick butter or margarine, melted

Directions
• Cook chicken, cool and cut into bite-size pieces.
• Mix soup, yogurt and sour cream together and set aside.
• Prepare topping: mix poppy seeds with Ritz crackers and the melted butter.
• Place a layer of chicken in an 8"x8" or 9"x9" pan.
• Pour ½ of soup mixture on top.
• Add another layer of chicken and the rest of the sauce.
• Spread crumb topping on top.
• Bake at 350° for 30 minutes.
• Serve the chicken over rice.


Passion Fruit Mousse (Andrea)
Ingredients
• 1 can of sweetened condensed milk
• 1 can of table cream
• ½ can of passion fruit juice (or lime juice)
• ½ pack of gelatin, diluted in a little water
• 3 egg whites, whisked (very fluffy)

Directions
• In a large bowl, combine the condensed milk, table cream, passion fruit juice and gelatin.
• Add the egg whites and mix very gently, to make the mousse fluffy.
• Pour the mixture into cups and refrigerate for at least 2 hours.