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--- Original Message -----
From: Donna
To: phaedrus@hungrybrowser.com
Sent: Tuesday, November 02, 2010 6:28 PM
Subject: Parsnip Stew
I'm looking for a recipe for Parsnip Stew which is something my Mother made
when we were young. I can't seem to find a recipe that is similar. As I
remember it was a cream soup but not thick and had parsnips and potatoes but
no tomatoes. I'm hoping that you might be able to help me with this.
Donna
Hi Donna,
See below.
Phaed
parsnip or turnip stew
4 med. potatoes, peeled
2 med. parsnips, or 1 med. turnip, peeled
1/3 c. butter
1 lg. onion, coarsely chopped
Salt and pepper to taste
2 tbsp. flour
1 1/2 c. chicken broth
1 c. med. cream
Cube potatoes and parsnips or turnip. Melt 3 tablespoons of the butter in
large skillet and saute potatoes, parsnips or turnip, and onion until crusty
and brown. Sprinkle with salt and pepper. Meanwhile, melt 2 tablespoons butter
in saucepan. Stir in flour and cook, stirring until thoroughly combined.
Slowly add broth, stirring constantly until sauce thickens. Strain, if desired,
to remove any lumps. Stir this sauce into browned vegetables and heat gently
almost to boiling. Just before serving, stir in cream. Serves 4-6.
----- Original Message -----
From: Brad
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 28, 2010 5:21 PM
Subject: Brad Butler emailing you from Costa Rica
Dear Sir,
I lived in Asheville, N. Carolina for 10 years before moving to Costa Rica.
The Biltmore, Deer Park Restaurant had the BEST bread pudding recipe I have
ever had. I would love to obtain it as I know they published it in some of
their news letters some years back.
Thank you in advance,
Brad
Hello Brad,
See below.
Phaed
Biltmore's Bread Pudding
12 Servings
Ingredients:
8 cups cubed bread, day-old
9 eggs
2-1/4 cups milk
1-3/4 cups heavy cream
1 cup sugar
3/4 cup butter, melted
3 teaspoons vanilla
1-1/2 teaspoons cinnamon
Caramel sauce:
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy cream
Directions:
1) Place bread cubes in a greased 9 x 13in. baking dish. In a large
bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and
cinnamon. Pour evenly over bread.
2)Bake, uncovered, at 350° for 40-45 minutes or until a knife
inserted near the center comes out clean. Let stand for 5 minutes
before cutting.
3)Meanwhile, in a small saucepan, bring the sugar, water and lemon
juice to a boil. Reduce heat to medium; cook until sugar is
dissolved and mixture turns a golden amber color. Stir in butter
until melted. Add cream. Remove from the heat. Serve with bread
pudding. Yield: 12 servings.
I am Hayden in Cincinnati. Here is a great recipe from
"Lazurus, Celebrating 100 Years of Fine Food" cookbook from
old Lazarus Department Stores.
Lazarus Sweet and Sour Meatballs
2 pounds ground beef
1 C dry bread crumbs, firmly packed
2 teaspoons salt
4 tablespoons onions, chopped
1/2 cup milk
1 teaspoon Worcestershire sauce
2 extra large eggs
1 C brown sugar
2 tablespoons cornstarch
2/3 cup cider vinegar
2 tablespoons soy sauce
2 cups pineapple tidbits with juice
2 green peppers chopped
Mix the ground beef and bread crumbs. Sprinkle with salt and mix in the chopped onions.
Set aside.
Beat the milk, Worcestershire sauce and eggs together. Mix with the meat mixture and
blend well. Make the meatballs. Bake in a casserole dish at 400 degrees for 20 minutes.
Drain the fat from the meatballs. Set aside.
In a medium saucepan, mix together the brown sugar and corn starch.
Stir in the vinegar, soy sauce, pineapple and juice. Heat to boiling.
Reduce the heat and add the meatballs. Simmer for 5 minutes. Add the chopped green pepper
and simmer an additional 5 minutes.
Serve over white rice. Yields approximately 4 dozen meatballs.
(Only additions I make are to spray the casserole dish with cooking spray and use a
mixture of green peppers AND banana peppers instead of all green peppers).
This is Hayden in Cincinnati. Here is Lazarus Sour Cream Cheesecake from
Cafe Lazarus cookbook. Delicious. Rich and light.
Lazarus Sour Cream Cheesecake
CRUST:
1 3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar
Blend graham cracker crumbs, sugar, and butter together. Press crumbs on sides
and bottom of a well-greased 10-inch springform pan.
Lazarus Cheesecake Filling:
3 8-ounce packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 tablespoon vanilla
Mix softened cream cheese and sugar 3-5 minutes. Add eggs and vanilla. Beat the
entire mixture for 30 minutes. (!!) Pour the cream cheese batter into the graham
cracker crust. Bake at 300 degrees for 50-60 minutes. Remove from oven. Cool at
room temperature 20 minutes before finishing with sour cream topping.
Sour Cream Topping:
1 1/2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla
Blend sour cream, sugar, and vanilla together. Pour on top of cooled cheesecake,
return to 300 degree oven for 10 more minutes.
Yield: 1 10-inch cheesecake
Cook's Notes: Customers often ask if the 30 minute beating time is necessary.
It is this long mixing time that gives such a creamy consistency to our cheesecake.
The Search Engine Registry shows that someone has searched the site for
chicken francaise.
Chicken Francaise
1 lb. skinless-boneless chicken breast
1 egg
1 tbsp. lemon juice
Bread crumbs (plain)
Grated Parmesan cheese
1 stick margarine
Juice of 1 1/2 lemons
3 cloves crushed garlic (or to taste)
2 tsp. parsley
1/8 tsp. pepper
1 c. chicken broth
Slice chicken as cutlets or strips. Beat together with fork, 1 egg and
1 tablespoon lemon juice. Mix plain bread crumbs with grated Parmesan
cheese (1 part cheese to 2 parts crumbs). Dip chicken pieces in egg
mixture and then in bread crumbs mixture. Brown in oil. Set aside in
baking dish. For sauce: melt together 1 tick of margarine and juice
of 1 1/2 lemons. Add 3 cloves crushed garlic (or to taste), 2 teaspoons
parsley, 1/8 teaspoon pepper and 1 cup chicken broth. Simmer 10 minutes;
strain if desired. Pour over chicken in baking dish. Bake covered
40 minutes and then uncovered 15 minutes at 350 degrees.
Serve chicken over rice.
--------------------------------------------
Chicken Francaise
1 lb. chicken cutlets
1 egg, beaten
Flour
1/2 stick margarine
2 cloves garlic, chopped fine
Parsley (about 1/4 c.)
1/2 can chicken broth
Fresh lemon juice to taste
Dip cutlets in egg then coat with flour. Fry in oil over medium heat.
When cutlets are cooked, clean skillet thoroughly and melt margarine and
saute garlic and parsley. Add chicken broth and lemon juice, cook until
heated. Add cooked cutlets and let simmer for about 15 minutes.
Serve over rice.
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