These are great recipes which can be prepared for just two people
Cooking on the
Leigh Pless

Today's column is dedicated to the many folks who tell me how hard it is to find good recipes that feed just two people. I offer these delicious recipes for you to try … and don't fret if you have a larger bunch to cook for - just double the recipe.
Hot Crab
Dip recipe
1 (8 ozs.) Pkg. cream
cheese, softened
1 (12 ozs.) can crab meat
1 small onion, chopped
several dashes of Worcestershire
sauce
2 or 3 tsp. horseradish

Combine all ingredients in bowl; mix well. Spoon into small casserole. Bake at 350 degrees F for 10 to 15 minutes. Serve with crackers.
Carrot Soup recipe
4 large carrots, peeled
and sliced
1 medium potato, peeled
and sliced
1 chopped onion
2 cloves garlic

1 Tblsp. butter
2 ozs. cream cheese
1/2 C. milk

Boil carrots and potato for 10 minutes in 3 cups water. Saute onion and garlic in butter. Add cream cheese to carrots and allow to melt. Blend all vegetables on lowest speed of blender for 15 seconds and return to pan. Add milk and warm slowly. Sprinkle with nutmeg.

Cheese Strata Recipe

4 slices bread, buttered
2 eggs, beaten
1 C. light cream
2 Tblsp. margarine, melted

1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. paprika
1 1/2 C. shredded American
cheese
Dash of cayenne pepper

Cut each bread slice diagonally into 4 triangles. Line bottom and sides of buttered 8-inch square baking dish with bread triangles. Combine eggs with remaining ingredients; mix well. Pour into prepared dish. Bake at 350 degrees for 30 to 40 minutes or until set.

Hamburger Casserole

1/2 small onion
1 Tblsp. olive oil
1/4 lb. ground beef
1 small tomato, peeled
and cut up
1/4 green bell pepper,
chopped
1/2 stalk celery, chopped
Salt and pepper
1/2 tsp. sweet basil
1/2 small zucchini, thinly
sliced
Chop onion. Cook in skillet with 1 tablespoon olive oil. Add hamburger to onion and brown to taste. Add tomato. Add pepper and celery. Season to taste with salt and pepper and 1/2 teaspoon sweet basil. Add zucchini, sliced thin. Barely heat through. Serve with rice.

Avocado Glazed Chicken Breast

1/4 C. all-purpose flour
Vegetable oil
1/4 tsp. salt
1 tsp. tarragon
1 tsp. pepper
1 tsp. basil
1 large whole chicken
breast, boned, halved
(skin on)
2/3 C. white wine
1 Tblsp. sweet butter
1 egg, beaten
1 small ripe California
avocado

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat. Heat a thin layer of oil in skillet. Sauté chicken skin side down until golden. Turn and sauté other side until chicken is tender. About 7 to 10 minutes. Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy. Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through.

Double Boiler Raisin Bread Pudding for Two

(If you exercise self control)
1/4 C. brown sugar
2 Tblsp. raisins
1 Tblsp. butter or margarine

2 slices firm bread
1/4 tsp. cinnamon
3/4 C. milk
1 egg
2 Tblsp. granulated sugar

1/4 tsp. vanilla extract

Grease the bottom and half way up the sides of the top half of a double boiler. Firmly pat the brown sugar into the pan, completely covering the bottom.

Sprinkle the raisins over the brown sugar; set aside. Spread the butter on the bread. Sprinkle on the cinnamon; rub into the butter.

Cut the bread into 1/2-inch cubes; set aside. In a small bowl, whisk together the milk, egg, sugar, vanilla and salt. Add the bread cubes, stirring gently to coat. Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.

Place the double boiler over cold water; cover. Over low heat, cook until set in the center, about 1 hour. (Shake pan gently to test firmness). Spoon the warm pudding into dessert dishes; spoon the brown sugarraisin sauce from the bottom of the pan over the pudding.