Easy Entertaining

November 15, 1992|By Desiree Vivea | Desiree Vivea,Copley News Service

The first Thanksgiving, celebrated by a group of American Indians and European immigrants, gave thanks for the autumn bounty. It was held some time between Sept. 21 and Nov. 9, 1621. By 1647, the state of Connecticut had made a day of thanksgiving an annual event, but Thanksgiving as we know it wasn't made a national holiday until nearly 250 years later under President Abraham Lincoln.

Today, we still celebrate with many of the same foods that graced many early Thanksgiving tables.

Thanksgiving means being grateful for what we have and not wasting food -- and in this busy season, time is precious and not to be wasted, too. Here's a quick and easy-to-microwave version of a traditional dish that is perfect for holiday entertaining.

THANKSGIVING

BREAD PUDDING

Yield: 6 servings. Preparation time: 10 minutes. Cooking time: 11 to 15 minutes (plus 10 minutes standing time). This recipe was tested in 625- to 700-watt microwave ovens.

2 cups whole milk

1/4 cup butter or margarine

2 large eggs, lightly beaten

1/2 cup light brown sugar, packed

1/3 cup golden raisins

1/2 teaspoon almond flavoring

1/8 teaspoon salt

3 cups day-old white bread cubes (1/2 inch)

nutmeg

Combine milk and butter or margarine in microwave-safe mixing bowl. Microwave 2 to 3 minutes at high (100 percent power) setting, or until butter melts. Beat in eggs and all other ingredients except bread and nutmeg.

Place bread cubes in a 1 1/2 quart, microwave-safe casserole. Pour hot egg mixture over bread cubes; toss. Sprinkle with grated nutmeg to taste.

Microwave 9 to 12 minutes at low/defrost (30 percent power) setting, or until edges are set and center is almost firm. Remove to heat-proof surface and let stand 10 minutes before cutting and serving. Standing time will complete cooking.

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