POTLUCK RECIPES: Bread Pudding with Caramel Sauce . . . Parmesan Penne . . . Creamy Artichoke and Parmesan Sauce

Bread Pudding with Caramel Sauce

1 cup whipping cream

4 cups milk

8 to 9 cups day-old bread

1½ cups sugar

4 large eggs

1 teaspoon vanilla

1½ teaspoon cinnamon

½ cup raisins

Caramel sauce (recipe follows)

Cut bread into cubes. Let bread set out in bowl for a few hours or even overnight to dry.

In a large mixing bowl, combine whipping cream, milk and bread. Let stand for 30 minutes or more until liquid is nearly absorbed.

In mixer bowl, beat together sugar, eggs, vanilla, cinnamon and raisins. Add to bread mixture. Stir together thoroughly. Spread mixture into a generously greased 9-by-13-inch pan. Make sure the raisins are covered by bread or they will burn during baking.

Bake at 325 degrees for 45 minutes to hour. Place pan of hot water on rack directly below pudding as it bakes. When center is set, it’s done.

Serve with caramel sauce and sweetened whipped cream flavored with vanilla or Grand Marnier.

Caramel Sauce

2 cups brown sugar

½ cup corn syrup

1 cup whipping cream

½ cup butter (no substitutes)

Dash salt

1 teaspoon vanilla

Combine all ingredients except vanilla. Bring to boil. Simmer 5 minutes, stirring constantly. Add vanilla. Serve over pudding.

Parmesan Penne

1 pound ground beef

1 medium onion, chopped

1 28-ounce can tomato sauce

1 cup grated parmesan cheese, divided

½ teaspoon ground allspice

Salt and pepper to taste

1 16-ounce package penne pasta

½ cup butter, cubed, divided

¼ cup all-purpose flour

2 cups milk

2 eggs lightly beaten

In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to boil. Reduce heat; simmer uncovered for 15 minutes.

Meanwhile, cook pasta according to package directions. In large saucepan, melt ¼ cup butter. Stir in flour until smooth. Gradually add milk. Bring to boil, cook and stir for 2 minutes or until thickened. Remove from heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended.

Drain penne. Add remaining cheese and butter; toss to coat. Spread a third of meat mixture in greased 13-by-9-inch baking dish. Layer with half of pasta, a third of meat mixture and half of white sauce. Repeat layers. Bake uncovered at 350 degrees for 40 to 45 minutes or until bubbly.

Yield: Serves 12.

Creamy Artichoke and Parmesan Sauce

1 9-ounce package frozen artichoke hearts, thawed

1 tablespoon fresh lemon juice

1 cup good-quality mayonnaise

½ cup sour cream

2 cloves garlic, minced

1 minced shallot or 2 tablespoons minced green onion

2 tablespoons minced fresh parsley

2 tablespoons freshly grated Parmigiano-Reggiano or Romano cheese

¼ cup whipping cream or light cream

Dash hot pepper sauce

1 teaspoon whole-grain mustard

1 teaspoon salt

Freshly ground black pepper

Put artichoke hearts into glass pie plate. Cover with plastic wrap. Microwave 5 minutes on high; leave covered 10 minutes.

With a sharp knife, mince artichoke hearts. Place in large mixing bowl and add remaining ingredients. Taste; adjust seasonings.

For a silky-smooth dipping sauce, put the mixture in a blender and process until pale green, creamy and smooth. Serve warm.

Yield: Serves 12 (¼ cup each).

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