These recipes were contributed by Paula Hardin, a Ennis resident, and originally appeared in the EnnisNOW August 2015 issue.
Pineapple Lemonade Punch
- 2 cups Country Time Lemonade Mix
- 1 46-oz. can pineapple juice, chilled
- 1 68-oz. bottle Sprite
- 2 cups cold water
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- Crushed ice
- In a large punch bowl, combine lemonade mix, pineapple juice, Sprite and water; mix well.
- Add lemon and orange slices and ice.
Bread Pudding With Rum Sauce
Bread Pudding:
- 3 large eggs
- 1/2 cup milk
- 1/2 tsp. vanilla
- 1 Tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 2 cups sugar
- 1 loaf bread, cut into 1-inch cubes
Sauce:
- 1/2 pint heavy whipping cream
- 1 8-oz. can Eagle Brand Sweetened Condensed Milk
- 1/3 cup brown sugar
- 2 shots rum (if desired)
- For bread pudding: Preheat oven to 375 F. In a large mixing bowl, lightly beat eggs. Add milk, vanilla, cinnamon, nutmeg, butter and both sugars; mix well.
- Lightly blend bread cubes into wet mixture until all bread is coated.
- Coat baking dish lightly with nonstick spray; pour mixture into dish. Bake for 45 minutes, or until bread is firm and golden brown.
- For sauce: In a small pan, combine whipping cream, condensed milk and brown sugar. Over low to medium heat, bring sauce to a boil, stirring occasionally to prevent burning.
- While sauce is boiling, add rum; stir on low heat letting mixture simmer for about 2 minutes. Remove from heat; allow sauce to slightly cool. Pour over bread pudding; serve.
Cajun Shrimp Pasta Salad
- 1 lb. shrimp
- 2 Tbsp. olive oil
- 1 Tbsp. Cajun seasoning
- 2 garlic cloves, minced
- 1 lb. spaghetti noodles, boiled and drained
- 2 small tomatoes, diced
- 1 large cucumber, diced
- 1 bell pepper, diced
- 4 bacon slices, cooked
- 1 16-oz. bottle Kraft Zesty Italian Dressing
- 1 tsp. salt
- 1/2 tsp. pepper
- Fresh parsley
- Sauté shrimp in olive oil; add Cajun seasoning and minced garlic.
- In a mixing bowl, combine shrimp and pasta; refrigerate while dicing vegetables.
- Add vegetables, bacon, dressing, salt and pepper.
- Garnish with parsley, refrigerate for 1 hour before serving.
Banana Pudding Surprise
- 1 3.9-oz. pkg. JELL-O Banana Cream Pudding Mix
- 1 8-oz. pkg. cream cheese, softened
- 1 4-oz. can sweetened condensed milk
- 1 12-oz. box vanilla wafers
- 4 bananas, sliced
- 1 16-oz. tub whipped topping
- In a mixing bowl, mix pudding according to package directions.
- In a saucepan, mix cream cheese and milk on low heat until cream cheese is smooth. Add cream cheese mixture to banana pudding; mix well.
- In a baking dish, layer cookies, bananas, pudding mix and whipped cream; repeat layers until dish is full. Top with remaining whipped cream; garnish with crumbled cookies. Refrigerate until served.
Savory Pot Roast
- 1 tsp. salt
- 1 tsp. black pepper
- 1 Tbsp. seasoned meat tenderizer
- 1 Tbsp. onion powder
- 1 Tbsp. garlic salt
- 3 lbs. boneless chuck roast
- 2 Tbsp. vegetable oil
- Roasting cooking bag
- 1/2 cup potatoes, quartered
- 1/2 cup carrots, quartered
- 1 cup celery, diced
- 1 cup onions, thinly sliced
- 3 garlic cloves, minced
- Mix all seasonings well; rub chuck roast on both sides with seasoning.
- In a frying pan, heat vegetable oil; sear chuck roast on both sides.
- Put meat, all vegetables and garlic into roasting cooking bag.
- Cook in oven at 350 F for 3-4 hours, or until roast is tender.
- Let roast rest for 15 minutes; slice and plate.
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