Challah Bread Pudding

11 eggs
2 c. sugar
2 c. milk
2 c. heavy cream
1 T. vanilla
1 loaf plain or raisin challah
2 T. butter, softened

Preheat oven to 350°.
Remove crust from challah and slice bread. Butter one side of each slice of bread. Arrange slices in a single layer in a shallow 3 qt. baking dish, squeezing to fit. Combine and whisk together all liquid ingredients and pour over bread. Gently press bread down into liquid to make sure slices are saturated and let sit for
20-30 minutes. Bake bread pudding for 45-50 minutes or until it is puffed and golden brown. Best served warm; keeps for days refrigerated.

Cream of Tomato with Wild Rice Soup

3/8 c. wild rice
2½ c. diced onions
¼ c. olive oil
1 t. minced garlic
½ c. diced celery
2 - 28 oz. cans diced tomatoes with juice
1½ c. vegetable stock or water
1 T. chopped fresh parsley
2 T. chopped fresh basil
1 t. dried oregano
1 c. heavy cream

Cook rice in 1 c. water until done (about 30 minutes). Drain rice. While rice is cooking, sauté onions in olive oil over medium heat until tender. Add garlic and celery and sauté for 5 minutes longer (do not brown). Add tomatoes, juice from tomatoes and stock or water and bring to a boil. Simmer for 20 minutes. Add herbs and simmer 5 minutes longer. Transfer mixture to blender or food processor and purée until smooth. Pour soup back into saucepan and add cream and cooked rice. Bring to a boil and turn off heat immediately.
Yields 2½ qts.

Lentil and Brown Rice Pilaf

1 c. onions, finely diced
2/3 c. carrots, finely diced
2/3 c. celery, finely diced
2 T. olive or vegetable oil
1½ c. brown rice
1 c. brown lentils
5 c. water
1¼ t. salt
½ t. pepper

In 4 qt. sauce pot, sauté vegetables in oil for 5 minutes or until tender. Add remaining ingredients and bring to a boil. Cover and simmer for 30-35 minutes or until water is absorbed and rice and lentils are tender. If necessary, add a few more tablespoons of water and cook for an additional 5-10 minutes.
Serves 8 as a side dish.

Creamy Pepper Parmesan Dip/Dressing
This is delicious and so versatile. Use it as a dip for veggies, as a salad dressing or toss it with pasta and grilled chicken for a delicious main course.

1 c. mayonnaise
1/2 c. buttermilk
1/3 c. grated parmesan (Reggiano preferably)
1 t. finely minced shallots
2 T. chopped parsley
1/2 t. cracked black pepper

Whisk together mayonnaise and buttermilk until smooth. Add remaining ingredients and mix well.
Yields nearly 2 cups.