Text 39384, 86 rader
Skriven 2010-06-23 23:14:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Hanschka
Ärende: Re: Mayo
================
 -=> On 06-23-10  00:07,  Ruth Hanschka <=-
 -=> spoke to Dave Drum about Mayo <=-

 
 -> Miracle Wimp is -=* NOT *=- mayonnaise. It is salad dressing. Says so
 RH> right on
 -> the container.
 -> 
 RH> It is however sold on the same shelf mixed in with the mayo.  Some
 RH> people treat it like it's mayo. I treat it like it's radioactive. 

Some people may do that, but it is wrong!  You have the better
attitude:-}}


 RH> Speaking of nasty sandwich spreads, have you ever tried some of the low
 RH> or no fat mayonnaise brands?  Are any of them edible?

We tried a low fat Hellman's once -- and only once.   Just was not
right.   I put it into the same category as low fat cheese.  Ignore
them.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bread Pudding Souffle' With Whiskey Sauce - Commander's P
 Categories: Dessert, Cajun
      Yield: 1 servings
 
  2 1/2 c  French Bread Pudding (see
           -former recipe)
      6    Egg yolks
    1/2 c  Granulated sugar
      6    Egg whites
    1/2 c  Confectioners' sugar
           -Unsalted butter
           -Granulated sugar
           -Whiskey Sauce
      1 c  Sugar
      1 c  Heavy cream
      1    Cinnamon stick or a dash of
           -ground cinnamon
      1 tb Unsalted butter
    1/2 ts Cornstarch
      1 tb Bourbon
    1/4 c  Additional water
 
  We love bread pudding and decided to bring it up to today's Haute
  Creole by making it into a souffle. It has become a very popular
  dessert. Time your dinner carefully, as this dessert must be
  served the moment it has finished baking. Spoon it onto individual
  dessert plates and top with a hot whiskey sauce.
  
  1. Make bread pudding and set aside 2 1/2 cups.
  
  2. To make the souffle: Preheat oven to 375 degrees.
  
  3. Put egg yolks and sugar in top of a double boiler. Whip over
  simmering water with a whisk until frothy and shiny. Mix yolk
  mixture with reserved bread pudding until smooth.
  
  4. Beat egg whites until frothy. Gradually add confectioners' sugar
  beating constantly until the resulting meringue stands in stiff peaks.
  Gently fold egg whites into bread pudding mixture.
  
  5. Butter and lightly sugar a 1I 1/2-quart souffle dish. Turn souffle
  mixture into the dish, filling it three quarters full. Wipe lip of
  the souffle dish clean and bake for 35 to 40 minutes.
  
  6. To make the sauce: While souffle is baking, in a saucepan combine
  sugar, 1 cup cream, cinnamon, and butter. Bring to a boil. Add in the
  cornstarch mixed with the 1/4 cup water and cook, stirring, until
  sauce is clear. Remove from heat and stir in whiskey.
  
  7. To serve: Remove souffle from oven and serve immediately, with the
  sauce in a separate bowl on the side.
  From: Bill Birner                     Date: 18 Feb 94
 
MMMMM



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