BREAD PUDDING WITH A FRENCH FLAIR

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VANILLA SAUCE—–
1 c Milk
1 c Heavy cream
1/2 ts Vanilla
4 Egg yolks
1/2 c Sugar
—–BREAD PUDDING—–
4 sl White bread
1 cn Pitted sweet dark cherries
3 1/2 c Milk
5 Whole eggs
2 Egg yolks
1 c Sugar
1 t Vanilla

1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup
milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form
around edge. Remove from heat. In the top of a double boiler, with an
electric mixer at medium speed, beat 4 egg yolks until thick.

2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
beaters are raised. Add hot milk mixture. Place over hot water (water in
the lower part of the double boiler should not touch the upper part). Cook,
stirring until coating forms on metal spoon about 10 to 15 minutes.

3. Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and
cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a
buttered 2 quart 8 inch square baking dish. Overlap bread slices on top.

4. Prepare custard: In a small saucepan over direct heat heat the milk
until bubbles form around the edge of the pan. Remove from heat. In a
medium bowl, with an electric mixer, beat whole eggs and egg yolks until
light and foamy. Gradually beat in the sugar, 2 tablespoons at a time.

5. Beat until well-blended. Gradually pour the hot milk, beating
constantly. Add vanilla, mixing well. Pour custard over bread and cherries
mixture in baking dish. Set baking dish very carefully in a large shallow
pan on the lower rack of the oven. Carefully pour hot water to 1 inch
level around dish.

6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to
rack to cool. To serve, spoon sauce over individual servings Makes 8
servings.

Note: You might try sprinkling cinnamon-sugar mixture over the pudding
before baking. It’s great.

Source: McCall’s Cooking School Typed for you by: Linda Fields Cyberealm
BBS, Watertown, NY

Posted by Judi M. Phelps.

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Popularity: 9% [?]

RED BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Beef Frye
1 Onion, sliced thin
3 Ribs celery, diced
2 Bay leaves
1 tb Flour
2 c Hot water
2 c Cooked red beans
2 sl Lemon
1/2 ts Salt
Pepper to taste
1 tb Worcestershire sauce

Cook Beef Frye, onion and celery in a sauce pan until
onion is tender. Add bay leaves and flour and stir
until smooth. Add hot water, red beans, lemon, salt ,
pepper, and Worcestershire sauce and cook for abt. 20
min. Press through coarse sieve and place back in
saucepan. Heat thoroughly and serve.

Consistency may be adjusted by adding desired amount
of either chicken stock (kosher broth) or water.

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Popularity: 12% [?]

Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

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Popularity: 3% [?]

Title: PINEAPPLE BAVARIAN CREAM
Categories: Desserts
Yield: 8 servings

2 tb Gelatin, unflavored
1/3 c ;Water, cold
2 Egg; separated
1/2 c Sugar
1 1/2 c Milk, hot
2 c Whipped cream
2 tb Lemon juice
1 Grenadine pineapple rings
1 Creme de menthe pineapple
-rings
1 Cherry, maraschino

Servings: 8

Soak the gelatin in cold water. Beat the egg whites until stiff; set
aside. Beat the egg yolks slightly, add sugar and combine with hot
milk, cook in a double boiler until the mixture coats the spoon as
for custard. Dissolve the gelatin in the hot custard. Cool, then
fold in the whipped cream, the egg whites and the lemon juice. Line
a mold with three grenadine pineapple rings and two creme de menthe
pineapple rings and red cherries and fill with the Bavarian cream
mixture. Chill for several

hours until firm, and turn out on a platter. For Christmas use holly
as a garnish. To unmold a gelatin mixture, dip quickly into hot water
and invert on a serving dish.

40 Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin
Darling

MMMMM

Popularity: 5% [?]

Title: Tiessennau Mel (Honey Cakes) Welsh
Categories: Cakes
Servings: 6

4 oz Honey 1 t Cinnamon
4 oz Brown sugar 1 x Egg
1/2 lb Flour 1/2 t Bicarbonate of soda
4 oz Butter or margarine 1 x Caster sugar
1 x A little milk

Sieve together flour, cinnamon and bicarbonate of soda.

Cream butter and sugar. Seporate the egg yolk from the white. Beat the
yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together
lightly.

Whisk the egg white into a stiff froth and fold into mixture.

Half fill small patty tins with the mixture; dredge the top of each with
cester sugar. Bake in a hot oven for 20 minutes.

Oven control Gas mark 6 (400F) or 7 (425F).

When ready sprinkle a little more sugar.

Croeso Cymreig.

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Popularity: 5% [?]

BIT-O-BARLEY STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked AM Bit-O-Barley
1/2 c Ground raw cashews
-OR- almonds
1 tb AM Unrefined Vegetable Oil
1 t Sage
1 1/2 ts Poultry seasoning
1 t Celery seed
— (ground with nuts)
3 tb Onion flakes
-OR- fresh onion, chopped
1 c Tomato puree
1 cn Cream of mushroom soup
1 1/2 c AM Wheat Germ
Sea salt to taste (optional)

Mix all ingredients and bake in an oiled casserole
dish at 350 F. for one hour.

Source: Arrowhead Mills “Bits-O-Barley” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Rosemary Garlic Red-Wine Vinegar

1 cup fresh rosemary leaves plus long sprigs for garnish, rinsed
and drained well
8 large garlic cloves, halved
2 cups red-wine vinegar
In a very clean 1-qt glass jar combine the rosemary leaves,
the garlic, and the vinegar and let the mixture steep, covered
with the lid, in a cool dark place for at lease 4 days and up to
2 weeks, depending on the strength desired. Strain the vinegar
through a fine sieve into a glass pitcher, reserving the garlic
and discarding the rosemary leaves, and pour it into 2 very clean
1/2 pint glass jars. Add a rosemary sprig and some of the
reserved garlic to each jar and seal the jars with the lids.

Popularity: 4% [?]

Title: CORIANDER CHICKEN SALAD
Categories: Salads, Poultry, Chinese, Misc
Yield: 6 servings

1 c Coriander; chopped
3 Scallions (including tops)
-minced
2 Chicken breasts, boneless
-and skinless
3 tb Butter or margarine
1/4 c Sesame seeds; toasted
Garlic clove; minced
1/2 Head of iceberg lettuce;
-shredded

———————-SESAME DRESSING———————-
1 tb Dry mustard
1 tb -Water
1/2 c Sesame oil
1/2 c Salad oil
1/4 c Soy sauce
3 ts Sugar
1 tb Lemon juice
1/4 ts Chinese 5-spice powder

Cut chicken into strips (optional: soak in soy sauce
for one hour). Fry chicken in butter and garlic until
brown. Reduce heat and simmer until done. Cool in the
refrigerator. Toss cooled chicken with coriander,
sesame seeds and scallions. Toss in sesame dressing
(see below). Serve over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend
in other ingredients until homogeneous. Optional: let
dressing sit at room temperature over night to get
well-blended mixture (but it tastes fine freshly made,
too)

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Popularity: 4% [?]

Title: NEW ENGLAND CLAM CHOWDER NO.X
Categories: Soups, Seafood
Yield: 4 servings

———————-PHILLY.INQUIRER———————-
2 Dozen littleneck clams,scrub
1 qt Water
1/4 lb Bacon,diced
1 lg Onion,diced
1 tb Flour
1 lb Potatoes,diced
Salt to taste
Pepper to taste
3 c Milk

———————-IRWIN E.SOLOMON———————-

Add 2 dozen scrubbed littleneck clams to 1 qt
boiling water.Simmer until clams open.Remove as they
open; remove from shell.Chop and reserve.Strain
cooking liquid through several layers of damp
cheesecloth and reserve,adding any liquid that seeps
from the clams as they sit.In large heavy soup
pot,render all fat from 1/4 lb. finely diced
bacon.Remove crisp bacon bits; blot on paper
towels.Save.Add 1 large diced onion to hot fat; cook
over moderate heat until softened.Add 1 tbs.flour;
cook 1 minutes stirring constantly.Add reserved clam
cooking liquid and 1 lb.diced potatoes; cook until
potatoes are barely tender.Add chopped clams,reserved
bacon bits; season to tast with salt and pepper.Heat 3
cups milk seperately; add to soup….
~————–Manhattan Mussel Chowder————–
Follow recipe for New England Clam Chowder using
mussels in place of clams and adding 2 cups chopped
canned tomatoes,1 cup vegetable juice cocktail, 1
diced seeded bell pepper,1 bay leaf,1/4 tsp. each
dried oregano,basil, and dash of hot pepper sauce as
soon as potatoes are cooked.Simmer 5 more
minutes.Omit milk…..

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Popularity: 14% [?]

BRITTANY MIXED FISH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Mixed fish, cleaned *
2 x Lge Onions, peeled **
Lge clove Garlic, crushed
3 tb Butter or margarine
6 x Med potatoes, peeled,in 1/4s
10 c Water
2 x Med. Bay Leaves
1 t Dried Thyme
1/2 ts Dried Marjorin
4 x Sprigs Parsley
2 ts Salt
1/2 ts Pepper

Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
””””””””””””””””””””””””’
Cut fish into chunks of equal size. Saute onions and
garlic in heated butter or margarine in a large kettle
until tender. Add potatoes, water, bay leaves, thyme
marjoram, parsley, salt and pepper. Bring to a boil.
Add prepared fish and lower heat to moderate. Cook,
covered, about 25 minutes, until fish and potatoes are
tender. Remove and discard bay leaves. Put slices of
bread in wide soup plates. Ladle broth over bread.
Serve fish and potatoes separately on a platter.
Serves 6 to 8.

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Popularity: 5% [?]