Fruity bread pudding

Ingredients:

• 75g/3oz mixed dried fruit
• 150ml/5fl oz unsweetened
• apple juice
• 3–4 slices day-old white bread,
• cubed
• 1 teaspoon mixed spice
• 1 large banana, sliced
• 150ml/5fl oz milk
• 1 tablespoon Demerara sugar

• Preheat the oven to 200°C/400°F/Gas mark 6. Put the dried fruit in a small pan with the apple juice, and bring to the boil.

• Remove the pan from the heat and stir in the bread cubes, mixed spice and banana. Spoon the mixture into a shallow 1.2-litre/2pt ovenproof dish and pour the milk over.

• Sprinkle with the sugar, and bake for 25–30 minutes until firm and golden brown. Serve hot or cold

Oat & fruit puddings

Ingredients:

• 100g/4oz rolled oats
• 50g/2oz butter, melted
• 2 tablespoons chopped almonds
• 1 tablespoon clear honey
• pinch of ground cinnamon
• 2 dessert pears
• 1 tablespoon marmalade
• custard or yogurt, to serve

• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottomsof four individual pudding bowls, and line each one with a small circleof baking parchment.

• Mix together the oats, butter, almonds, honey and cinnamon in a smallbowl. Using a spoon, spread two-thirds of the oat mixture over the baseand around the sides of the pudding bowls.

• Peel, core and finely chop the pears. Toss together with the marmalade, and spoon into the oat cases. Scatter the remaining oat mixture over to cover the pears and marmalade.

• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes before removing the pudding bowls. Serve hot with custard or yogurt.

Chocolate & pear crumble

Ingredients:

• 4 pears, cored and sliced
• 25ml/1fl oz apple juice
• 100g/4oz plain flour
• 15g/1⁄2oz cocoa powder
• 50g/2oz butter
• 2 teaspoons granulated sugar

• Preheat the oven to 190°C/ 375°F/Gas mark 5.

• Peel, core and slice the pears, andput in an ovenproof dish with the apple juice.

• Sift the flour and cocoa into abowl. Rub the butter into the mixture with your fingertips. Stir in the sugar. Sprinkle over the pears, and press down lightly.

• Bake for about 40 minutes until cooked through. Serve hot.

Indian bread pudding

Ingredients:

• 6 medium slices white bread
• 75g/3oz ghee or butter
• 150g/5oz granulated sugar
• 3 green cardamom pods, husks
• removed
• 600ml/1pt milk
• 175ml/6fl oz evaporated milk
• 1⁄2 teaspoon saffron threads

• Cut the bread slices into quarters. Heat the ghee or butter in a large heavy frying pan. Add the bread slices and fry, turning once, until golden brown.

• Put the fried bread in the bottom of a heatproof dish and set aside.

• To make a syrup, put the sugar, 300ml/10fl oz water and cardamomseeds in a saucepan. Bring to the boil over a medium heat, stirring constantly, until the sugar has dissolved. Boil until the syrup thickens. Pour the syrup over the fried bread.

• Put the milk, evaporated milk and saffron in a separate saucepan, and bring to the boil over a low heat. Simmer until it has halved in volume. Pour the mixture over the syrup-coated bread. Serve warm.

PINEAPPLE GLAZED CHICKEN

• 4 chicken breasts, skinned and deboned
• 1 (15 oz.) can chunk pineapple
• Scallions to top the meat
• Salt and pepper
• 2 tbsp. margarine
• 1/4 c. packed brown sugar

Salt and pepper chicken breasts, brown in margarine over medium heat. When brown add pineapple and sugar.
Continue cooking until liquid is thickened and forms a sauce. Serve - scant scallions over meat.

McDonald's® Chicken Fajitas

Special Fajita seasoning:

• 1 tablespoon corn starch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 3/4 teaspoon crushed chicken bullion cube
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin

(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes great and is
close enough)

Ingredients:

• 2 large skinless chicken breasts
• 1/2 cup chopped green bell pepper
• 1/2 cup diced white onion
• 2 Tablespoons McDonald's fajita seasoning (see above)
• 2 Tablespoons water
• 1/2 teaspoon white vinegar
• 1/4 teaspoon lime juice, from concentate
• 2 slices real American cheese
• 4 8" flour tortillas
• cooking oil

COOKING your FAJITAS:

1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.

2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.

3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.

4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.

5. Add green pepper and onion, and stir-fry for about 1 minute.

6. Add remaining marinade, stir-fry until liquid "escapes".

7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.Sprinkle with a dash of your pre-mixed McDonald's fajitaseasoning. (do this for all four of 'em)

8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.

9. Microwave, still wrapped, 15 seconds each. (separately)

10. Drop on the floor for a more authentic taste.

11. Enjoy with Pace® picante sauce on the side.

McDonald's Hamburger

INGREDIENTS:

• 1 -Topp's 1/4 lb frozen beef patty
• 1 -sesame seed bun
• 1 -Tablespoon fresh onion...diced
• mustard, ketchup
• 2 -HEINZ hamburger slices (pickles)
• 2 -slices real American cheese (optional)

McDonald's Hamburger Seasoning

BEEF PATTY ALTERNATIVE: 

If you can't find Topps™ 1/4 pound patties, use one pound ground chuck,
divide into 4 equal pieces, and form the patties about 5" diameter and 1/4"
thick. Do this on wax paper, and freeze until needed.

Cooking your Quarter Pounder™

Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for
toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about
20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply
heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger
Seasoning.(see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear
the sear you just created. Add another dash Seasoning. Lay the crown of the
bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a
circular motion to prevent burning. After about 30 seconds the bun will be toasted
enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than
one, follow the bun toasting instructions for the regular hamburger.)

DRESSING THE BUN: 

Put five "kisses" of mustard around the toasted crown about 1/2 inch from the
edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on
dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a
tablespoon of freshly chopped white onion, and the two pickle slices, evenly
spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the
condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4
inch, making a slight rectangle.

By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the
spatula to "squeeze" out excess fat, then remove. Smash it again between the
spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the
toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice
of real American cheese on top of the patty before adding the heel. Position the corners off alignment with
the other cheese slice)

Wrap it in a pre-cut 12x12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be
"warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the
alternate "Q-ing" method) ENJOY!!!