Thursday, August 17, 2006

Hey Hey Heyyy... Some Bread Puddin... and some Soup a the Day...

Well Sir....I really gotta thank Missy Susan Gertson frum Eagle Lake, Texas fer sendin in a bunch of her fine recipe's t'this here Cookie...

Now Sir...I don't know bout y'all...but I just love a real good bread puddin...specially around the holidays...but if'n ya twist my arm...I'll eat it most any time...and here be one real great soundin recipe' fer it....

Susan’s Coconut Pecan Bread Pudding

4 C. hot milk 1 can flaked coconut
2 ½ C. coarse bread crumbs* 1 C. finely chopped pecans
1 ½ C. sugar 1/4 tsp. cinnamon
4 eggs, well beaten 1/4 tsp. nutmeg
2/3 C. melted butter 1/2 tsp. Mexican vanilla
½ can Eagle Brand milk 1/2 Tbl. almond extract

Mix hot milk, bread crumbs, and 1/2 cup sugar and set aside to soak.

In a separate bowl mix eggs, melted butter, Eagle Brand milk, remaining sugar, and seasonings until well blended, then fold in coconut and pecans.

Combine the two mixtures and pour into a buttered 9¡± x 13¡± baking pan. Bake for approximately 1 hour at 325˚ or until a knife inserted in middle comes out clean. Mixture will still move when jiggled, but will firm up when cooled.

*I used torn-up pieces of French bread to develop this recipe and it was very good. This recipe produces a wet bread pudding that might be good with a drizzle of chocolate sauce but is sweet enough and wet enough not to need any additional sauce.

Alternates to the coconut and pecans could include chocolate chips, any kind of berries (blueberries, blackberries, raspberries or in a combination), raisins, bits of peaches, pineapple, apples and/or any other type of nuts you might prefer. (When adjusting the kind of fruit added, consider the sweetness of the fruit and adjust the sugar accordingly.)

Well Sir...if'n that don't sound good t'ya...then yur dead! Ok...movin on...Susans next recipe is fer Mexican Chicken Soup...and a few years back while out in Winnamucca, Nevada...I had some a this and loved it...see if'n y'all don't also......

Susan’s Mexican Chicken Soup

1 Chicken cooked and boned
Reserve broth

1 onion chopped
1 jalapeno seeded and chopped
4 tsp minced garlic
2 carrots diced
6 ribs celery diced
1 can Ro-tel tomatoes
2 cans Campbell’s Healthy Choice creamy chicken soup
1 tsp each of ground cumin, chili powder, salt and lemon pepper
1 cup noodles
Heat broth and add all veggies, noodles and spices – cook until almost done, then add soups and chicken (more water if needed). Heat until warm.
Serve with tortilla chips.

OK...Y'all take care now and God Bless.......Cookie