Sunday, September 09, 2007

Cabinet Pudding

5 whole eggs
1/4 cup sugar
additional 1/4 cup sugar
1 1/2 tablespoons gelatin
1/4 cup cold water
2 cups whipping cream
2 teaspoons vanilla
fruit (raspberries, strawberries, et cetera)

Heat, in a double boiler, until about 85 degrees, five eggs. Beat at a medium speed for about seven minutes then beat in 1/4 cup of sugar until a mayonnaise consistency is reached. Beat in the additional 1/4 cup sugar, but do not overbeat. The eggs should stand in stiff peaks.

Dissolve, over hot water, 1 1/2 tablespoons gelatin and 1/4 cup cold water. Fold the gelatin mixture very gently into the egg mixture. Chill the mixture while you beat the two cups of whipping cream over a bowl of ice until stiff. Do not overbeat the cream. Let it have a glistening finish when you combine it with the egg mixture. Dribble onto it 2 teaspoons of vanilla extract. Chill this mixture until it is like heavy cream.

Line a mold with ladyfingers. Layer in turns: ladyfinger crumbs, fruit, the egg/cream mixture. Repeat layers until mold is filled, with a topping of ladyfingers. Refrigerate for 12 hours before unmolding.

Monday, September 03, 2007

Creamed Spinach

Prepare two cups of boiled spinach. Blend, rice, or chop it until it is a fine puree. Melt in a skillet which may be rubbed lightly with a clove of garlic. Add 1 1/2 to 2 tablespoons butter. Cook for one minute, or, if preferred, until golden, one tablespoon or more very finely chopped onion. Set aside.

Stir in, until blended, two tablespoons of browned flour. Slowly stir in 1/2 cup hot cream and 1 teaspoon of sugar. When the sauce is smooth and hot, add the spinach. Stir and cook it for three minutes. Season it well with salt and pepper.

Serve garnished with slices of hard boiled egg.

Sunday, September 02, 2007

Chicken and Rice Casserole

3 cups chicken, cooked and cubed
4 cups rice, cooked
1 10 3/4 ounce can cream of chicken soup
2 teaspoons garlic powder
2 1/2 cups grated cheddar cheese

Combine chicken, rice, soup, garlic powder, and one cup grated cheese. Mix well. Turn into a two quart casserole. Top with remaining cheese.

Bake, uncovered, at 350 degrees for 25 minutes.

Serves six (or four, depending on appetites).