Orange Aspic Pound Cake

▪ 1 Package Yellow Cake Mix
▪ 1 Cup Chalet Suzanne Orange Aspic
▪ 1 Package 3 3/4 oz. Vanilla Instant Pudding (use dry)
▪ 4 eggs
▪ 2/3 cup water
▪ 1/4 cup cooking oil

  Heat oven to 325°, grease and flour 9" bundt pan. Beat eggs slightly.

  Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed,
  then pour into bundt pan.

  Bake approximately 45 minutes or until wooden toothpick inserted in center of cake comes out clean.

  Cool 10 to 15 minutes. Turn onto cake plate, cool and glaze.

Glaze

▪ Remainder of Aspic
▪ 1 Tablespoon butter or margarine
▪ 2 Cups Powdered Sugar

  Cook aspic on low heat until thinned. Drop in butter and stir until melted. Blend in powdered sugar, drizzle over cake.

Quiche Romaine®

▪ 1 partially baked 9" pie crust (lightly browned)
▪ 6 slices cooked & crumbled bacon
▪ 4 eggs beaten
▪ 1 tablespoon butter
▪ 1 can Chalet Suzanne Romaine® Soup
▪ 3/4 cup grated Swiss cheese
▪ salt and pepper to taste

  In bowl mix the beaten eggs, Romaine® soup, and Swiss cheese together.

  Sprinkle the cheese in the bottom of the lightly browned pie crust, then pour
  the liquid mixture slowly and evenly into the shell.
  Dot top with butter.

  Bake in preheated 350° oven for 40 minutes.

Broiled Grapefruit

▪ 1 Grapefruit, at room temperature
▪ 2 Tbsp. butter
▪ 1 tsp. sugar
▪ 4 Tbsp. cinnamon-sugar mixture (1 part cinnamon to 4 parts sugar)

  Slice grapefruit in half and cut membrane around center of the fruit.
  Cut around each section half, close to membrane,
  so that the fruit is completely loosened from its shell.

  Fill the center of each half with 1 1/2 Tbsp. butter. Sprinkle 1/2 tsp sugar
  over each half, then sprinkle each with 2 Tbsp. cinnamon-sugar mixture.

  Place grapefruit on shallow baking pan and broil just long enough to brown tops and heat to bubbling hot.
  Remove from oven and serve hot. Makes 2 servings.