BEET BREAD PUDDING

One of my favourite foods of late summer are beets. Besides the traditional preserves of pickled beets and plain canned beets, here is a favourite recipe.

Beet Bread Pudding can be substituted as a stuffing and this year I cooked it as the dressing with a turkey dinner. The colour is wonderful although the picture is a rather poor reflection of that.

Ingredients:
cooked beets
bread, dried
onion
a bit of chicken stock
seasoning: salt, pepper, then it's up to you. In this version I used italian because that is what I had on hand. You could also use basil, savoury, marjoram etc.

I simply combine:
5 - 6 cups torn dry bread
2 cups chopped/diced cooked red beets
1/2 cup diced onion
1 or 2 eggs, slightly beaten
a bit of stock to moisten
seasoning to taste

Just mix it all and put in a greased baking dish (i used a loaf pan this time) and bake at 350 degrees for about 40 minutes

Pumpkin Square - in time for Thanksgiving

 We served this square at a golf course where I used to work. My boss at the time had the recipe but I'm not sure where she got it. It is a very simple and yummy alternative to traditional pumpkin pie. Please follow the method precisely.

 Mix together:

3 eggs

1 can evaporated milk

1 cup white sugar (I think you could use brown or splenda without problems but I haven't tried it)

1 t (teaspoon) cinammon

1 736 ml can of pumpkin puree

Put in greased 9x13" pan

Sprinkle golden cake mix on top (DO NOT MIX IN) I generally double the recipe and use a bigger pan so will use the whole package of cake mix, otherwise you will probably only need half.

Pour 3/4 cup melted butter or margarine over top (DO NOT MIX IN)

Sprinkle chopped pecans or walnuts over top.

Bake 35 - 40 minutes at 350 degrees or until knife inserted in center comes out clean.

Serve either warm or chilled with whipcream

One recipe will give you about 18 smallish servings or 12 huge pieces

It really is an awesome, simple dessert!