Source: Slickrock Cafe – Moab, Utah
2 large eggs, scrambled
2 ounces black beans
2 ounces Cheddar or jack cheese mixture
1 ounce green chile
2 ounces salsa
1 sun-dried tomato
Flour tortilla
Place tortilla on hot grill and add cheese mix and scrambled eggs, black beans and green chile. Let tortilla crisp up just a little. Roll tortilla into burrito and spoon salsa on top. Serve with hash browns or home fries.
Source: Slightly North of Broad – Charleston, South Carolina
Grits
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup old-fashioned stone-ground grits
1/4 cup heavy cream
Bring water, salt, and 1 tablespoon butter to a boil in a 3-quart heavy saucepan. Whisk in grits and cook at a bare simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Stir in cream and remaining tablespoon butter and remove from heat. Make topping 15 minutes before grits are done:
Topping
1 1/2 chorizo links (spicy pork sausage),
cut into 1/4-inch thick slices
4 ounces country ham, cut into julienne strips
2 tablespoons unsalted butter
8 medium sea scallops
12 medium shrimp, peeled, and deveined if desired
2 tomatoes, peeled, seeded, and chopped
1/4 cup sliced scallion
1/4 teaspoon minced garlic
Pinch of Cajun seasoning
1/4 cup water
Cook chorizo and ham in 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until ham is golden, about 3 minutes. Transfer chorizo and ham to a plate with a slotted spoon. Add 1/2 tablespoon butter to skillet and heat until foam subsides. Cook scallops until golden on both sides and just cooked through, about 2 minutes.
Transfer scallops to a plate with a slotted spoon. Add another 1/2 tablespoon butter to skillet and cook shrimp, turning, until just cooked through, about 3 minutes. Stir in chorizo, ham, scallops, remaining 1/2 tablespoon butter and remaining ingredients. Cook, stirring and scraping up any brown bits in skillet, until heated through, then season with salt and pepper.
Serve Topping over grits.
Source: Skyline Lodge, Highlands, North Carolina.
1 cup oil
3 eggs
2 cups thinly sliced apples
1 cup walnuts, chopped
1 3/4 cups granulated sugar
2 cups sifted self-rising flour
Mix all the ingredients and bake in a prepared 10-inch springform pan at 350 degrees F for 45 minutes.
Caramel Topping
1 cup brown sugar
1 tablespoon sugar
1/2 cup buttermilk
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Mix and bring to a boil for about 5 minutes. Drizzle over warm cake, one piece at a time.
Posted by GayleL at recipegoldmine.com 4/8/02 11:01:23 pm
Source: nola.com – 04/04/02 – Constance Snow
A.T. of Terrytown tells me she has collected recipes from the Food section of The Times-Picayune for 40 years. She came through with an answer for E.B. of Baton Rouge, who requested a recipe for the ultra-light cheesecake that was sold at the now-defunct Solari’s. This version was developed many years ago and printed in this column by Myriam Guidroz, who cut down Chef Warren LeRuth’s industrial-sized recipe.
"When I was a little girl, my Aunt Elena worked for Solari’s," A.T. writes, "That’s how I became familiar with the name." She also enclosed the second cheesecake recipe, promising "It is delicious!"
Makes 16 servings
3 tablespoons soft butter, divided
1 package (about 12) very dry ladyfinger cookies
1 pound ricotta cheese
1/2 cup milk
2 eggs
2 tablespoons cornstarch
2 teaspoons vanilla extract (or a few drops of lemon extract)
Pinch salt
Pinch cream of tartar
3 egg whites, at room temperature
3/4 to 1 cup granulated sugar (depending on how sweet
your sweet tooth is)
Generously grease a 9-inch springform pan, using one tablespoon of the butter. Preheat oven to 350 degrees F.
Crumble the cookies into rather small pieces with your fingers. Use half to line the bottom of the springform; reserve the rest.
Place ricotta, milk, whole eggs, cornstarch, vanilla or lemon extract and the rest of the butter into the container of a food processor. Process until well-mixed and smooth. (If you don’t have a food processor, mix the cornstarch into a smooth paste with a little of the cold milk before adding it to the rest of the above ingredients; then beat until smooth.)
Add a pinch of salt and cream of tartar to the egg whites; then beat at high speed until soft peaks form. Add sugar, about two tablespoons at a time, until all is incorporated. Continue beating until you cannot taste or feel a single grain of sugar.
Mix together gently but thoroughly the ricotta and egg white mixtures and pour into the prepared springform pan. Sprinkle the top of the cheesecake with the rest of the cookie crumbs. Place the pan into a larger baking dish containing about one inch of water. Bake for approximately 45 minutes, or until cake is set. (If the cookie crumbs brown too quickly, cover loosely with a piece of foil.)
Cool cake in pan until lukewarm before turning out onto a serving dish. Chill thoroughly. Garnish the top with fruit, if desired.
Source: Silver Spur Texas Bar-B-Que – Waukesha, Wisconsin
138 ounces tomato juice
10 ounces frozen, cooked spinach, thawed, drained, chopped
1 cup Parmesan cheese (divided)
2 tablespoons granulated sugar
2 teaspoons white pepper
3 tablespoons lemon juice
1 teaspoon dried thyme
Salt, to taste
Simmer tomato juice in pot until reduced by half, about 75 minutes. Add spinach, 3/4 cup Parmesan cheese, sugar, pepper, lemon juice and thyme. Simmer 5 to 10 minutes. Add salt to taste. Add a little of remaining Parmesan cheese to each serving.
Makes about 10 servings, 1 cup each.
The Sister Bay Cafe in Sister Bay, Door County, Wisconsin, is famous for this pudding.
2 cups cubed day-old bread
(1/2-inch pieces), crusts removed
2 cups milk
1/4 cup granulated sugar
3 tablespoons butter
Dash of salt
2 eggs
1/2 teaspoon vanilla extract
Place bread cubes in a greased 1-quart baking dish.
In a saucepan, heat milk, sugar, butter and salt over low heat just until butter melts. In a bowl, beat eggs; whisk in warm milk mixture. Stir in vanilla extract. Pour over bread. Place baking dish in a shallow pan of hot water. Bake, uncovered, at 350 degrees F for 40 to 45 minute or until a knife inserted 1 inch from the edge comes out clean.
Lemon Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
Dash of salt
1 cup water
1 1/2 teaspoons grated lemon peel
2 tablespoons butter
1 tablespoon lemon juice
1 drop yellow food coloring (optional)
Combine sugar, cornstarch and salt in a saucepan. Stir in water and lemon peel; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring.
Serve warm or cold with the pudding. Refrigerate leftovers.
Yields 4 to 6 servings.
Posted by Recipethyme at recipegoldmine.com 8/18/2001 5:39 pm
Source: digitalhearth.com
A recipe from the Boston restaurant and bakery founded in the 19th century.
1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups oatmeal
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup milk
1 cup raisins
1 cup chopped walnuts
Cream the butter and sugar; add the eggs and vanilla extract and beat until light. Stir in the oats.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice, and add to the butter mixture along with the milk. Beat until well blended. Stir in the raisins and nuts. Drop by spoonsful onto greased baking sheets about 1 1/2 inches apart. Bake at 350 degrees F for 12 minutes. Remove and cool on racks.
Makes about 40 cookies.
Links