Nuts and Bolts

For those who are mechanically declined!~ and just about anyone else!

Nuts and Bolts
Print
Ingredients
  1. 1 lb. butter
  2. 2 Tbsp. Worcestershire Sauce
  3. 1 Tbsp. garlic powder
  4. 1 1/2 tsp. onion salt
  5. 1 1/2 tsp. celery salt
  6. 4 cups “Cheerios”
  7. 4 cups “Life” cereal (corn chex)
  8. 4 cups “Shreddies” or “Wheat Chex”
  9. 2 boxes pretzels or pretzel sticks
  10. 2 cups peanuts (salted if you insist!)
  11. 1 box “bugels”
  12. 1 box cheese nips or cheese bites
Instructions
  1. Heat oven to 250 F. Place butter in very large roaster and put in oven to melt butter while oven in preheating. Add all ingredients and stir well to coat evenly with butter. Bake for 1 1/2 hours. Stir every 1/2 hour.
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 71), Grand Slam (Page: 45)
The Best of Bridge http://www.bestofbridge.com/
It’s easy to identify people who can’t count to 10. They’re in front of you in the market express lane.

Cajun Bread Pudding

Enjoy this luscious Louisiana inspired dessert

 

Cajun Bread Pudding
Print
Ingredients
  1. Pudding
  2. 1/3 cup butter, melted
  3. 16 cups french bread cubes, day old, lightly packed
  4. 3 eggs
  5. 1 1/2 cups sugar
  6. 2 Tbsp. vanilla
  7. 1 tsp. nutmeg
  8. 1 1/2 tsp. cinnamon
  9. 3 cups milk
  10. 3/4 cup golden raisins
  11. 1 cup chopped toasted pecans
Rum Sauce
  1. 1 cup butter
  2. 1 1/2 cups sugar
  3. 2 eggs, beaten until frothy
  4. 1/4 – 1/2 cup dark rum
Soft Cream
  1. 2 cups whipping cream
  2. 1/3 cup icing sugar
  3. 1 Tbsp. vanilla
  4. 2 Tbsp. brandy
  5. 2 Tbsp. Frangelico liqueur
  6. 1/4 cup sour cream
Instructions
  1. To Make Pudding: Pour a small amount of melted butter in a 9″ x 13″ pan; swirl to cover bottom and sides. Place bread cubes in pan. In a large bowl, beat eggs and sugar until thickened, 3-4 minutes. Add vanilla, nutmeg, cinnamon, milk and remaining butter. Beat on low to combine. Stir in raisins and pecans; pour over bread. Allow bread to absorb liquid, 30-45 minutes. Press bread down often to cover all cubes. Preheat oven to 350 F.. Bake until crusty and golden brown, 45-60 minutes. Cool and slice into squares.
  2. To make sauce: Cream butter and sugar until light and fluffy. Cook in double boiler for 20 minutes, whisking often. In a bowl, whisk 2 Tbsp. butter-sugar mixture into beaten eggs, then whisk in 2 Tbsp. more. Whisk egg mixture into butter mixture. Cook and whisk over simmering water for 4-5 minutes. Cool slightly. Whisk in rum. (By now, you’re probably all whisked out – taste the sauce – you’ll know it was worth it!)
  3. To make soft cream: Beat ingredients until soft peaks form, 3-4 minutes. Do not overbeat. Cover and refrigerate until served.
  4. To serve: On individual plates, drizzle a spoonful of warm rum sauce, top with a square of pudding and then add a large dollop of soft cream. Serves 12-14
The Best of Bridge http://www.bestofbridge.com/
Read More

Island Pork Tenderloin Salad

The superb flavor of jerk pork – the perfect dinner for a summer’s day and while this recipe looks involved, it’s not

Island Pork Tenderloin Salad
Print
Ingredients
Pork rub
  1. 2 tsp. salt
  2. 1/2 tsp. black pepper
  3. 1 tsp. ground cumin
  4. 1 tsp. chili powder
  5. 1 tsp. cinnamon
  6. 2 – 3 pork tenderloins (21/2-3lb. total)
  7. 2 tbsp. olive oil
Glaze
  1. 1 cup packed dark brown sugar
  2. 2 Tbsp. finely chopped garlic
  3. 1 Tbsp. tabasco
Vinaigrette
  1. 3 Tbsp. fresh lime juice
  2. 1 Tbsp. fresh orange juice
  3. 1 Tbsp. Dijon mustard
  4. 1 tsp. curry powder
  5. 1/4 tsp. black pepper
  6. 1/2 cup olive oil
Salad
  1. 3 navel oranges, peeled, white pith removed
  2. 6 cups baby spinach, trimmed
  3. 4 cups thinly sliced napa cabbage
  4. 1 red pepper, cut in thin strips
  5. 1/2 cup golden raisins
  6. 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Salad
  1. 3 navel oranges, peeled, white pith removed
  2. 6 cups baby spinach, trimmed
  3. 4 cups thinly sliced napa cabbage
  4. 1 red pepper, cut in thin strips
  5. 1/2 cup golden raisins
  6. 2 firm-ripe avocados, peeled and cut diagonally into thin slices
Instructions
  1. To Prepare Pork: Preheat oven to 350 F. Combine salt, pepper, cumin, chili powder and cinnamon. Coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan. To Make Glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes. To Make Vinaigrette: Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly. For the Salad: Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1/2 cup vinaigrette. To Assemble Salad: cut pork at a 45 degree angle into 1/2″ slices. Line a large platter with dressed salad. Arrange sliced pork, oranges, and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
The Best of Bridge http://www.bestofbridge.com/
Retirement: Twice as much husband and half as much money.