BÉARNAISE SAUCE

3 Tbs. white wine vinegar

1 tsp. onion, minced

¼ tsp. ground pepper

½ tsp. dried tarragon

3 egg yolks

1/8 tsp. salt

1/8 tsp. red pepper

2 Tbs. lemon juice

½ c. butter, cut into pieces

Double boiler method: Mix first 5 ingredients together, and heat mixture in top of double boiler. Then add salt, red pepper and lemon juice. As mixture heats up, keep adding butter pieces until sauce thickens and butter is gone. Cook sauce to 160°F. and hold.

BREAD PUDDING

1 lb. French bread

2 c. half-and-half

2 c. milk

4 large eggs, lightly beaten

2 c. sugar

¾ c. raisins

1 Tbs. vanilla extract

2 tsp. ground cinnamon

¼ c. butter or margarine, melted

Tear bread into small pieces and place in large bowl; half-and-half and milk to bowl; let stand 10 minutes. Stir mixture with wooden spoon; add eggs and next five ingredients, and stir well. Pour butter into 13x9-inch pan. Tilt pan to coat. Spread pudd...