INGREDIENTS:

3 Tbsps. butter
3 leeks\raw, white part only, sliced and washed
1-1/2 cups milk
1/2 cup light cream or half-and-half
4 eggs
1 tsp. salt
1/2 tsp. black pepper
2 cups grated Parmesan cheese
1 loaf Italian bread, torn into 1 inch pieces

DIRECTIONS:

In a sauté pan over medium heat, gently soften the leeks in butter. After the leeks are tender, remove from heat. Preheat oven to 350°F. In a large mixing bowl, combine milk, half-and-half, eggs, seasonings, and cheese. Stir in bread and leeks. Pour mixture into a large baking dish and bake for 35-45 minutes.

INGREDIENTS:

1 lb. potatoes, thinly sliced
8 lemon slices
4 chicken breast halves, with bone
1 Envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, or Golden Herb with Lemon Soup Mix
1/3 cup water
1 Tbsp. olive oil

DIRECTIONS:

Preheat oven to temperature 375°F. Combine potatoes and lemon slices in a baking or roasting pan. Place chicken on top. Combine soup mix, water and oil in a bowl and pour over chicken and potatoes. Bake 50 minutes, uncovered, or until chicken is done and potatoes are tender.

*Note: If using Lipton Recipe Secrets Golden Herb with Lemon Soup Mix, omit lemon slices.

INGREDIENTS:

1/3 cup dark brown sugar
1 Tbsp. cornstarch
2 tsps. all purpose flour
1/8 tsp. salt (optional)
1 cup skim milk
1 egg yolk\cooked
1 tsp. unsalted butter
1/2 tsp. vanilla extract
1/4 lb. pineapple chunks, drained

DIRECTIONS:

Combine first 4 ingredients in a heavy non-reactive saucepan. Whisk in milk and egg yolk. Whisk constantly over medium high heat until mixture just comes to a boil. Immediately remove from heat. Stir in butter and vanilla until butter is melted. Transfer to a serving bowl. Press plastic wrap over pudding surface to prevent skin from forming. Serve warm or chilled over pineapple.