|
My momma was a great cook. She cooked her one pot
meals during the week to feed us five kids. She doesn’t
cook anymore because she had her own meals on wheels in
a chef son. It’s my payback for her cooking for us when
we where young. My daddy was a great cook too and often
cooked on the weekends. Every Sunday was like a
Piccadilly Cafeteria in our home with lots of fresh home
cooked meals. We always had a garden so there lots of
fresh vegetables at each meal. I remember stuffed
mirliton, cabbage rolls, smothered round steak, butter
beans and rice. Oh and salt meat boiled with new
potatoes dabbled with mayonnaise. Gosh I miss that! I
can hardly think of any vegetable that we could not eat
on top of rice. Fresh green beans cooked with a roux
would be a perfect example. A sweet tooth runs in the
family and daddy made the best bread pudding. It’s a
perfect dessert to for Mother’s Day and I am happy to
share our family recipe with everyone. Look for a video
cooking demonstration on the bottom of the home page of
my website and we can make it together.
|
Pudding:
- 8 egg yolks
- 2 cups sugar
- 12 oz can evaporated milk
- 2 cups whole milk
- 1-8 oz. Can crushed pineapple
- 1 tsp. Vanilla
- 6-8 slices white bread, broken in small
pieces
- ½ cup raisins ½ block butter, cut into
cubes
Meringue
- 8 egg whites (room temp)
- 1 cup sugar
- 1 tsp. Cream of tartar
- ½ tsp. Vanilla
Pudding: Preheat oven
to 350 degrees F. Combine and mix pudding
ingredients in a large bowl starting with sugar
and egg yolks, milks, pineapple, bread and
raisins. Pour all into a 9X14 inch or larger
pan. Dot with chipped butter. Bake about 45
minutes stirring the mixture halfway through the
cooking process.
Meringue: Beat egg whites
with cream of tartar until stiff. Add sugar and
vanilla and continue to beat until very stiff.
Spread over baked pudding and bake another five
minutes or until meringue is golden brown.
Chef
Don Bergeron May 1, 2007 |
[ Back to
Current Month's
"News / What's Cooking" ]
|
