GINGER MANGO CARROT SLAW
Mix in salad server: 1/4 c fresh lime juice, tb grated gingeroot, 1/3 c light br/sugar, 2 tb minced shallots, 2 tb safflower oil, 2 cups shredded carrots, 1 1/2 cups peeled/shredded underripe mango, tea Sriracha, Ks/p. Adjust seasoning to taste. Cover/chill an hour. Stir before serving.
RUTH'S BREAD PUDDING
INGREDIENTS: 2 – 8 oz loaves French bread in 1/2" toasted cubes, quart milk (may use 2 percent), quart half-and-half, 12 eggs, beaten (may use egg substitute), 2 1/2 cups sugar, cup light brown sugar 2 sticks sweet butter (may use less), cup raisins, diced peeled apple, tb cinnamon, 1/4 teaspoon nutmeg, pinch salt, 2 tb vanilla, 2 tb bourbon.
PROCESS: Combine sugars; divide in half. Add nutmeg, cinnamon, eggs, vanilla, bourbon and salt to 1st half. BTB milk, half & half and butter with 2nd half of sugar. Whisk milk mixture into egg mixture, add apples. Add bread cubes; steep til soaked through to center. Stir in raisins; sprinkle a few on top. Bake golden in individual buttered servers 375 deg 30 or-so minutes. Serve warm with drizzle of Crème Anglaise (or top w/ scoop of ice cream).