Title: White Chocolate Bread Pudding-The Palace Cafe
Categories: Puddings, Desserts
Yield: 8 servings

PUDDING
3 c Whipping cream
10 oz White chocolate
1 c Milk
1/2 c Sugar
2 Eggs
8 Egg yolks
1 Loaf French bread,
Sliced into 1/4 inch
Pieces and dried in
The oven
2 tb Chocolate shavings
For garnish
SAUCE
8 oz White chocolate
3 oz Heavy cream

The Palace Cafe, located on New Orleans’ Canal Street in the old
Werlein’s Building, is the newest restaurant from the Brennan family,
who also operate some of the City’s finest restaurants: Commander’s
Palace, Mr. B’s Bistro and Bacco. This dessert has become extremely
popular, and has practically become The Palace Cafe’s signature
dessert.

You will absolutely slay your guests if you make this. I’ve had dinner
guests describe this dessert as “orgasmic”, and “the best dessert
I’ve ever had”.

Heat the cream in a double boiler and add the white chocolate; when
the chocolate is melted, remove from heat.

In a double boiler, heat the milk, sugar, eggs and egg yolks until
warm. Blend the egg mixture into the cream and chocolate mixture.

Place the bread slices in a baking pan. Pour 1/2 of the mixture over
the bread and let settle for a while, making sure the bread soaks up
all the mixture. Top with the rest of the mixture. Cover with
aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and
bake for an additional 15 minutes until the top is golden brown.

For the sauce: Gently melt the white chocolate in a double boiler.
Remove from heat and mix in heavy cream. Spoon over bread pudding.
Serves 8. Walt MM

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1lb dried white beans (Great Northern or navy)
water to soak
1 meaty ham bone or 2 smoked ham hocks
3 qts. water, to cook
3 medium onions, chopped fine
3 cloves garlic, minced
3 stalks celery, chopped fine
1/4 c. parsley, chopped fine
1 c. cooked mashed potatoes or 1/3 c. instant potato flakes
salt to taste (I found this unnecessary)
1/4 t. freshly ground black pepper, or more to taste
snippets of parsley or chives to garnish (optional)
Rinse and sort beans, and soak overnight in water to cover. Drain
beans and place in 5qt. soup kettle with the ham bones. Add 3qts.
COLD water. Bring to boil, reduce heat and simmer over low heat
for 2 hours. Skim if necessary. In the meantime, chop onions,
garlic, celery and parsley. When beans and meat have cooked 2
hours, add chopped vegetables and potato to the pot.

Simmer 1 hour longer, or until beans are tender. Season with salt and pepper.
Remove bones and meat from soup. Die meat into 1/2-inch pieces and
return to pot. Discard bones. Reheat soup to serve. Garnish with parsley
or chives.

FISHERMAN’S CIOPPINO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onion — chopped
2 Garlic clove — minced
1 tb Vegetable oil
8 oz Tomato sauce
28 oz Tomato, mashed
1 Bay leaf
1 t Basil, dried
1 t Thyme, dried
1 t Oregano, dried
1 t Marjarom, dried
1/2 c Dry white wine
1/4 ts Black pepper
1 lb Shrimp or scallops — chopped
1 tb Parsley, fresh — chopped

In a 4 quart saucepan,saute onion and garlic in oil
until tender.Add tomato sauce,tomatoes,bay
leaf,basil,thyme,marjoram,oregano,wine and black
pepper.Let simmer 20 to 30 minutes,uncovered,stirring
occasionally.Add shrimp or scallops and simmer about 3
minutes.Discard bay leaf.Add parsley and serve.This
soup is a complete meal when served with a green salad
and French bread.

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Perfect Peppermint Patties

Recipe By : Morris Hymes
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound confectioners’ sugar
3 tbsp butter or margarine, softened
2 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tbsp shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll
into 1-in. balls and place on a waxed paper-lined cookie sheet. Chill for
20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a
double boiler or microwave-safe bowl, melt chocolate chips and shortening.
Dip patties; place on waxed paper to harden and freeze for a short while.
Yield: about 5 dozen.

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Hush Puppies

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : American Breads
Breads, Muffins Rolls Low Fat
Rice Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion — minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Saute onion in bacon fat until just
limp; cool slightly. Beat egg until light, stir in milk and onion. Stir into
dry ingredients to form a stiff batter. Heat oil in deep fryer to 350
degrees. Shape batter into 3″ long crescents. Fry in single-layer batches in
hot oil until golden brown.

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Serving Ideas : Serve hot with fried fish.

Nutr. Assoc. : 0 902 0 0 0 0 76 435

LEEK-AND-ARTICHOKE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Artichoke — -ÿÿ
2 md -Artichokes
1 c Water — acidulated with
– the juice of
1 Lemon
2 Garlic cloves
1 tb Virgin olive oil
1 lg Leek — white part only
-ÿÿ
2 md Leeks, white part only
– washed and sliced
1 sm New potato — quartered
– and thinly sliced
6 Leaves butter lettuce
– sliced into 1/4″ strips
-ÿÿa handful of
– Sorrel leaves, sliced
1 tb Chopped parsley
2 Mint leaves — chopped
Salt
5 1/2 c Water
1 lb Fresh peas — shucked, -ÿÿ
1 c -Frozen peas
—–GARNISHES—–
Freshly ground pepper
Chopped chervil
-ÿÿChopped Parsley
Extra-virgin olive oil
Parmigiano-Reggiano
– freshly grated

TRIM THE ARTICHOKES. Break off the tough outer leaves
and slice off the top 2/3 of the remaining inner
leaves. Trim the outsides, cut the artichokes in
quarters and remove the chokes. Dice the trimmed
hearts into small pieces. Put them in the acidulated
water as you work. Keep the garlic cloves whole. Warm
the olive oil and add the leeks, drained artichokes,
garlic, potato, lettuce or sorrel, parsley and mint.
Season with the salt, add 1/2 cup water and stew
gently until the vegetables are wilted, about 5
minutes. Add the peas and the rest of the water. Bring
to a boil, then lower the heat and simmer, partially
covered, for 20 minutes or until the artichokes are
cooked. Taste for salt. Puree the soup or leave it as
is and serve with the freshly ground pepper, add a few
good pinches of chervil or parsley, a spoonful of
olive oil drizzled into each soup plate and a dusting
of cheese.

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Title: Consomme De Mer
Categories: Soups
Yield: 6 servings

Jim Vorheis
10 1/2 oz Consomme
1 cn Water
8 oz Bottle clam juice
2 ts Lemon juice
1/2 c Whipping cream
1/2 ts Salt

Heat the consomme, water, clam juice and lemon juice to boiling. Whip
the cream with the salt. Serve hot with a large dollop of cream on
each portion.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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Title: Steve’s Mum’s Lentil Soup
Categories: Soups
Yield: 4 servings

1 lb Lentils (washed)
1 Large onion
3 Cloves garlic
4 oz Mushrooms, sliced
2 Ribs of celery, sliced diag.
2 Carrots, grated
2 ts Oregano or thyme
1 Salt to taste
1 Pepper to taste
1/2 lb Small pasta shells, cooked

Place all ingredients except pasta in a large pot. Cover with cold
water to the depth of the 2nd knuckle of your index finger. Cover pot
and simmer over low heat until the lentils are tender (about one
hour). Taste and correct seasoning. Stir in cooked, drained pasta,
and garnish with parsley.
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Title: [THAI] nam phet (hot sauce)
Categories: Thai, Sauce, Chile
Yield: 1 servings

7 Parts prik ki nu daeng
-(red birdseye chilis)
2 Parts khing (ginger)
1 Part kratiem (garlic)
4 Parts nam makham piag
-(tamarind juice)
4 Parts nam manao
-(lime juice)
2 Parts nam pla (fish sauce)

Make as much or as little as you like: this is generally used as an
additive in cooking, but some people like to pour it over omellettes or
burgers…

Method Process to a sauce consistency in a food processor or
liquidiser/blender.

Serving Storage Keeps 3-4 weeks in a refrigerator. “Col. I.F.
Khuntilanont-Philpott”

—–

Title: Ambrosia Mold
Categories: Desserts
Yield: 10 servings

1 cn Crushed pineapple in juice,
-undrained (8 oz)
2 c Boiling water
1 pk JELL-O Brand Orange Flavor
-Gelatin (8-serving size)
1 3/4 c Thawed COOL WHIP Whipped
-Topping
1 cn Mandarin orange segments,
-drained (11 oz)
1 1/2 c KRAFT Miniature Marshmallows
1/2 c BAKER’S ANGEL FLAKE Coconut

DRAIN pineapple, reserving liquid. Add cold water to liquid to
measure 1 cup.

STIR boiling water into gelatin in large bowl 2 minutes or until
completely dissolved. Stir in measured liquid. Refrigerate 1 1/4
hours or until slightly thickened (consistency of unbeaten egg
whites).

STIR in whipped topping with wire whisk until smooth. Refrigerate 10
minutes or until mixture will mound. Stir in oranges, pineapple,
marshmallows and coconut. Spoon into 6-cup mold.

REFRIGERATE 4 hours or until firm. Unmold.

To Prepare with JELL-O Brand Sugar Free Gelatin: Prepare as directed
above, using JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
Dessert and COOL WHIP LITE Whipped Topping.

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