Week of 2/25/2002

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Mixed-Fruit Bread Pudding
A winter version of a fresh fruit summer pudding, this dessert takes traditional bread pudding and gives it a light new twist. Serve with whipped cream for a delicious dessert.

1/2 cup apple juice
1/2 cup raisins
1/4 cup chopped pitted prunes
1/4 cup chopped dried apricots
2/3 cup sugar
8 slices (1/2-inch-thick) day-old sourdough bread,
crusts removed
3 Tbls. unsalted butter, melted
2 1/2 cups milk
3 large eggs, lightly beaten
2 tsp. vanilla extract
Topping: whipped cream

In a small nonreactive saucepan, heat the juice until hot but not boiling. Add the raisins, prunes and apricots; set aside to plump. In a medium-size heavy skillet, cook the sugar over medium heat until it dissolves and turns a caramel color, stirring frequently. Carefully pour the caramel into a 9 x 13-inch pan and tilt to evenly coat the bottom.

Cover the bottom of the pan with the bread slices, tearing the bread as necessary to form a tight layer. Drizzle the bread evenly with the melted butter; set aside.

In a medium bowl, combine the milk, eggs, vanilla and dried fruit with the juice, stirring to combine. Pour the mixture over the bread, using a spoon to distribute the fruit evenly over the top. Cover with foil and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°.

Place the pan with pudding into a larger baking pan in the oven. Fill the larger pan with hot water to come halfway up the sides of the smaller pan. Bake for 1 hour or until set. Let the bread pudding rest on a wire rack for about 10 minutes, then serve warm with a dollop of whipped cream. Serves 8.

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Grandma’s Chicken Potpie
This wonderfully easy recipe was submitted by one of our viewers, Mary Jo Sullivan. Thanks Mary Jo for a great recipe using Super Market Shortcuts!

1 lb. boneless, skinless chicken breasts
2 Tbls. butter, divided
1/2 tsp. salt
1/2 tsp. dried thyme leaves
One 16 oz. pkg. frozen mixed vegetables, thawed and drained
One 10 3/4 oz. can condensed cream of chicken soup, undiluted
1/3 cup dry white wine
1 refrigerated pie crust

Rinse chicken and pat dry; cut into 1-inch pieces. Preheat oven to 425°. Melt one tablespoon butter in medium skillet over medium-high heat. Add chicken; sprinkle with salt and thyme. Cook and stir until lightly browned, about 1-2 minutes. Reduce heat to medium-low. Stir in vegetables, undiluted soup and wine. Bring mixture to a simmer and cook about 5 minutes.

While mixture is simmering, unwrap 1 pie crust and using small cookie cutter, make several decorative cutouts from pastry to allow steam to escape. Line a nine-inch pie pan with remaining crust.

Remove chicken mixture from heat and place into pie pan. Top with pie crust. Melt remaining one tablespoon butter and brush pie crust. Arrange cutouts over crust, if desired and brush with butter as well.

Bake pie 12 minutes. Turn oven to broil; broil 4-5 inches from heat source for 2 minutes or until crust is golden and chicken mixture is bubbly. Serve immediately. Serves 4-6.

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Spicy Pork Loin Tostadas
To make this even simpler, the pork roast may be roasted and shredded a day ahead; just reheat before serving.

Pork:
1 Tbls. ground red pepper
1 Tbls. dried oregano
1 tsp. salt
1 tsp. black pepper
1 (1 1/2-lb.) boneless pork loin roast, trimmed
Cooking spray

Salsa:
3 cups chopped yellow onion
3 garlic cloves, minced
1 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
1/2 cup canned black beans, drained and rinsed
1 tsp. crushed red pepper
1 tsp. hot sauce
1 cup green salsa
1/2 cup diced red apple
1/2 cup chopped fresh cilantro

8 (6-inch) corn tortillas
1/2 cup (2 oz.) shredded Monterey Jack Cheese
Optional: shredded lettuce, chopped tomato, sour cream

Preheat oven to 350°. To prepare pork, combine first 4 ingredients in a small bowl. Rub pork loin with pepper mixture. Place pork on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until meat thermometer registers 155°, cool and shred with 2 forks.

To prepare salsa, heat a nonstick skillet coated with cooking spray over medium-high heat. Saute onion and garlic for 2 minutes; add red bell pepper and next 5 ingredients (bell pepper through green salsa). Reduce heat to low; cook, stirring occasionally, for 20 minutes. Stir in apple and cilantro; cook 5 minutes.

Warm tortillas according to package directions. Place 1/2 cup pork and 1/2 cup salsa on each tortilla; sprinkle with 1 tablespoon cheese and top with desired toppings. Makes 8 servings.