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New Orleans Bread Pudding with Brandy Sauce New Orleans Bread Pudding with Brandy Sauce By John Faris Bread Pudding 2 cups milk ¼ teaspoon salt ¼ cup butter 2 eggs (lightly beaten) ½ cup sugar 6 cups bread cubes (approx. 1-inch) 1 tea spoon cinnamon ½ cup raisins ( optional) Pre-heat oven to 350o. Heat milk and butter in a heavy sauce pan over medium heat until butter melts and milk is scalded. Mix: sugar, cinnamon, salt, and eggs in a four- quart bowl, stir in bread cubes and raisins. Stir in milk mixture and pour into a well greased 1½ casserole pan/dish. Place casserole in a pan of VERY hot water (1-inch deep) and bake for 40 to 45 minutes. Brandy Sauce 1 cup packed brown sugar 3 to 4 Tablespoons (or to taste) ½ cup butter Brandy, Dark Rum, or Bourbon (flavored extracts can be substituted for liquor) Heat all ingredients stirring constantly until the sauce comes to a boil (note all the alcohol is gone long before the mixture comes to a boil so this is kid-safe). Sever warm; recommend topping with whipped cream or vanilla ice cream. Makes 10-12 servings. Creamy Sea Legs Dip By Cathy Hawkins One block of Cream Cheese (softened) Add to this mixture: One 14 oz. can chopped and drained One cup mayonnaise artichoke hearts 8 oz . Sea Legs (Fake Crab Legs) 3/4 Cup Parmesan Cheese Slivered Almonds (Optional) Mix first 3 ingredients well BAKE AT 375 FOR 15 – 20 MINUTES . SERVE WITH YOUR FAVORITE CHIPS OR CRACKERS Editors Note: I tasted this dip which Cathy served as an extra treat for the July Hamburger night crew and bartenders. It was fabulous!!! It’s another good reason to volunteer as the pay may be low but the perks are terrific. - Jan Shrimp Vegetable Kabobs By Divin’ Man Shrimp- 8-10 count and fresh Clean and de-vein shrimp. Marinate Kikoman's Sesame Teriyaki marinate one hour. Arrange on Skewers then Vegetables- cook over a single layer of coals till done. Skewer Portabella mushrooms, Portabella mushrooms, tomatoes, Green peppers, onions, and cherry Green peppers, onions tomatoes and cook while basting with butter/garlic mix. Butter Garlic Skewers Easy Blackened Fish By Divin’ Man Coat fillets with olive oil, sprinkle Fish fillets Cajun Seasoning liberally to both Cajun Seasoning (Tones) from Sams sides, and cook in a red-hot cast iron Olive oil skillet till done, turning once. Serve with rice pilaf. Alaska Salmon Bake W/ Pecan Crunch Coating By Jennifer Westfall 4 salmon fillets or steaks (6-8oz.) Heat oven to 400. Blend 2 tblsps. Dijon Style Mustard mustard, butter, honey, set 2 tblsps. Butter, melted aside. Mix bread crumbs, pecans 1 tblsp. Honey and parsley. Season salmon ¼ cup finely chopped pecans or walnuts w/salt & pepper and place on ¼ cup unseasoned bread crumbs baking sheet. Brush with honey 2 tsps. chopped parsley mustard mix and pat bread crumb mixture onto surface of salmon. Bake 10 minutes per inch (thickness measured at thickest part) or until salmon flakes with a fork. Double-Quick Baked Beans By Barbara Harrington 3 slices of bacon Blend in ¼ cup ketchup ¼ cup chopped onion 2 tablespoons molasses 2 drops tabasco sauce Cook in skillet over medium heat until 2 tablespoons brown sugar onions are transparent, stirring ½ teaspoon salt occasionally. ½ teaspoon dry mustard Bake at 375 for about 20 minutes. Bring to boil. Stir in Serves 4. 2 cups (one 1-lb. can) baked beans 1 can kidney beans NOTE: Recipe may be increased for larger crowd. Yeast-Raised Soda Bread By Kay Dent 2 3/4 c. flour 1 c. buttermilk 3 T. sugar 2 T. margarine ½ t. salt 3/4 c. raisins, opt. ½ t. baking soda 1 T. caraway seed, opt. 1 pkg. yeast BREAD MACHINE METHOD: REGULAR BREAD METHOD: Put buttermilk, margarine, salt, sugar, In small bowl mix 1 c. flour, sugar, salt, baking soda and caraway seed (opt.) caraway seed (opt.), baking soda, and in container. Add flour then put yeast yeast. Combine margarine and on top. Use dough setting (or whateverbuttermilk and heat to 120 degrees. your setting is for mixing dough and no Gradually add to dry ingredients and baking) Look at your instruction book beat 2 minutes at medium speed, to see when to add raisins (opt.). scraping bowl occasionally. Add ¼ c. See "BAKING DIRECTIONS" at end flour. Beat at high speed 2 minutes, for completing. scraping bowl occasionally. Stir in raisins (opt.) and enough flour to make a soft dough. Cover bowl; let rise in warm place until doubled in bulk, about 50 minutes. Punch dough down. Turn out on floured board. Knead 20 times, forming a smooth round ball. BAKING DIRECTIONS: Place smooth round ball in greased 9" cake pan. Cover and let rise in warm place until doubled, about 50 minutes. Bake at 350 degrees about 30 minutes or until done. Cool on wire rack. Suggest cutting in pie wedge shaped pieces or ANY WAY YOU WANT. Crab Meat Au Gratin Recipe from Mary Mahoney’s "Old French House" in Biloxi, Mississippi. 5 Tbsp. Butter dash Tabasco Make a white sauce of butter, flour, 3 Tbsp. Flour 1 Tbsp. Lea & Perrins milk, bouillon and egg. Remove from 1 cup milk 1tsp. salt heat; add wine, salt, pepper, Tabasco 1 cup chicken bouillon ¼ tsp. black and Worcesterhire sauce. Add pepper crabmeat to white sauce. Place in 1 ½ 1 egg, well-beaten 1 cup grated quart casserole or 6 individual cheddar ramekins. Sprinkle with cheese and 2 Tbsp. Sherry 1 lb. white lump bake at 350 degrees for 20 minutes or crabmeat until bubbly brown. Moose Milk By Ed Lussier To make enough to fill one large punch bowl, mix 29 ounces of light rum (either Bicardi or Ron Rico) with one half gallon of vanilla ice cream (Edy's works the best). You can either hurry the mixing by mashing the ice cream with a potato masher or spoon, or set it on the counter for an hour or so and let it melt down naturally. After it is all blended together, pour it into a one gallon milk container, and place it in the refrigerator. It will keep for at least two weeks. When you are ready to serve it, shake the container vigorously, and empty it into the punch bowl. Rinse out the container with one can (12 oz. of cold Cream Soda, and then gently add seven more cans of cold cream soda directly to the punch bowl. Stir gently to blend, and it is ready to serve. For the Christmas party at the club, we normally make enough for six punch bowls, so you can use that as a guide to help determine how much you want to make for your party. Be advised --- it is more enjoyable in the cooler weather than in the summertime. Praline Sauce Submitted By Karen Gramm These directions are rather sparse but the results are great...... 1 stick of butter 1 cup brown sugar ½ cup half & half 2 teaspoons vanilla 1 cup pecans Mix all ingredients except the pecans. Cook 4-5 minutes. Add pecans. Eat. Marinated Olives Submitted By Karen Gramm 7-oz jar green olives 15-oz can ripe olives small can (7-oz) button mushrooms 2-3 celery stalks, minced 5-7 garlic cloves, minced ½ teaspoon crushed red pepper 1 teaspoon oregano ½ teaspoon sugar 3 tablespoons olive oil Mix all ingredients with olive oil and let sit in refrigerator at least one hour, preferable overnight. Will keep in refrigerator for two weeks (or until Bob gets home). Ruben Spread Submitted By Troy Dent 1 (16 oz.) can sauerkraut, drain 8 oz. Swiss cheese, grated (or substitute grated 3-cheese mix) 1 lb. (or more) corn beef, chop 1 c. mayonnaise 1 t. Worcestershire Sauce 1 to 3 T prepared mustard ¼ t. horseradish (or more) 1 T. grated onion (or more) Mix all ingredients and put in greased baking dish. Bake at 350 degrees for 30 minutes. Stir and bake 10 minutes more. Optional-garnish with sliced black olives or stuffed green olives before baking last 10 minutes. Serve with crackers or party rye bread. Bell Pepper Appetizer Submitted By Sally Woodward Ingredients: 6 Red, Orange and Yellow Peppers ( I buy them at SAMS, in a package of 6 with 2 of each color) DON'T Use Green! Olive Oil Italian (Vigo Brand) Bread Crumbs Parmesan Cheese 1 Container Boursin Cheese (Softened) 1 Small Can Anchovies (Cut in Half) 2 Handfuls Italian Flat Leaf Parsley Coat bottom of Cookie Sheet (10 X 15) with olive Oil and pre heat oven to 350 degrees Cut Peppers into 4 quarters Each and clean debris and drain on paper towel. Spread peppers on cookie sheet. Sprinkle liberally with bread crumbs. Place a dollop of the boursin cheese in each pepper with a piece of anchovy inside the cheese. Cover with Parmesan cheese then spread a couple of handfuls of parsley over the tops. Lastly drizzle olive oil over the peppers. Bake for 25 to 35 minutes or until peppers are soft. Serve warm or at room temperature. Tortilla Soup Submitted By Tom and Joan Brandt 1 lb ground sirloin w/onions (onions optional) 1 can ranch style beans 1 can black beans 1 can golden hominy 1 can fiesta corn (whole kernel) 1 can stewed or diced tomatoes 1 can Rotel tomatoes (your choice as to how hot) 1 package ranch style dressing mix 8 ounces of Mexican Velveeta cheese All cans of ingredients are 14.5 to 15.5 ounces--makes a lot. Brown sirloin and onions and put into large pot with all ingredients except cheese.
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