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TODAY's CASES:

Tamales

From:          	joyce 
Date sent:     	Tue, 10 Nov 1998 15:12:37 -0600 (CST)
To:            	phaedrus
Subject:       	tamales

> can you please give me a good recipe for tamales? I want to can them, I
> have a pressure canner.  thank-you
> 
> JOYCE 
> 

Hi Joyce,

First, instead of a recipe, let me give you a link to a site that's devoted to making tamales:

Making Tamales

And here's another site with some very good tamale recipes:

Flavors of the South

Finally, here are some tamale recipes from folks in my home state of Mississippi. These are all from tamale-lovers:

Duffy Stanley's Hot Tamales

     10 pounds pork ham 
     20 tablespoons chili powder 
     20 tablespoons paprika 
     10 tablespoons ground comino seed 
     5 teaspoons oregano 
     5 teaspoons red pepper 
     10 teaspoons black pepper 
     5 teaspoons salt 
     30 cloves garlic, chopped 
     4 or 5 cups stock 

Boil meat 3 to 4 hours without seasoning. Add seasoning after 
boiling and chop fine. Boil meat 3 hours on barbecue pit.

Meal

     5 pounds Tamalina meal 
     3 pounds lard 
     10 tablespoons salt 
     15 jalapenos 
     15 cloves garlic 
     20 cups warm stock 
     3 bundles of corn shucks 

Soak shucks overnight. Put scraps of shuck and garlic in steaming
water. Roll tamales. Takes about 2 hours to roll 20 dozen tamales.
Steam tamales 2 hours on barbecue pit in 2 roasting pans. Makes 
20 dozen tamales plus one large pie.

Hot Tamales

     10 pounds ground meat 
     3 large onions 
     6 toes garlic, chopped 
     4 cans Old El Paso Tomatoes & Green Chilies 
     3 cans of Old El Paso Enchilada Sauce 
     4 cans Campbell's beef broth 
     2 3-ounce bottles of Mexene chili powder seasoning 
     1 heaping tablespoon cayenne pepper (to taste) 
     4 cans of water (enchilada sauce cans) 
     2 tablespoons salt 
     1 tablespoon pepper 
     4 cups Pioneer cornbread mix (yellow) 
     2 tablespoons chili powder 
     1/2 cup cooking oil 
     1 cup gravy (from meat) 

Brown top three ingredients in large Dutch oven. Add remainder.

Cover and cook over low heat for 1 hour. Drain in collander and save
gravy. To drained meat mixture add cornbread mix, chili powder,
cooking oil and gravy.

Mix well, roll in dampened corn shucks and stand up in Dutch oven.
Cover with remaining gravy, cover and cook for 1 hour until tamales
are firm.

Tamales

     Pork filler: 
     2 pounds cubed pork 
     3 dried ancho chile peppers, cleaned and with seeds removed 
     3 cloves garlic 
     1 teaspoon comino seeds or ground 
     2 tablespoons salt 

Immerse cubed pork meat and other ingredients with cold water in
sauce pan and place on a low fire. Cook for about 1 hour or until 
meat is tender. Remove from heat. Chop the meat, pepper and 
garlic until it is the size and consistency you desire. Stir with a 
large spoon until everything is blended well.

Masa

     2 cups Masa Harina, dehydrated masa flour 
     1 tablespoon salt 
     3/4 cup shortening 
     11/2 cups pork stock 

Beat shortening until light and fluffy. Add dry ingredients and beat well.
Gradually add stock, beating until mixture is again light and fluffy. If
not ready to use, immediately cover with damp cloth.

Corn husks: Clean the corn husks and soak in hot water for 10
minutes. Remove from water and drain on dry cloth. Use a table 
knife and spread 1/8-inch of masa on the larger part of the husk. 
Put 2 tablespoons of filler in the center, roll and fold.

Stack tamales loosely in double boiler or steam kettle and cook
tamales 45 minutes under steam.

When tamales are ready, the husk will remove very easily from the
tamales.

If corn husks are not available, you can use foil wrap, clear plastic wrap
or parchment paper. However, the corn husk will give the tamale more
flavor. If you have to use paper or foil, cut it in size 6 inches by 6
inches. Spread the masa dough just like you would in corn husks. Spoon
tamale meat and wrap.

Makes 2 dozen large tamales.

Easy Tamales

     Yellow cornmeal 
     Tamale papers or corn husks 
     9-inch cake decorating bag with tube top 

Filling:

     3 pounds ground beef or 2 pounds beef and 1 pound pork 
     2 tablespoons garlic powder 
     1 tablespoon cayenne pepper 
     1 tablespoon black pepper 
     3 tablespoons salt 
     1 ounce (31/2 tablespoons) chili powder 
     3 medium onions, chopped fine 
     3 tablespoons cumin 

Sauce:

     6-ounce can tomato paste 
     1 ounce chili powder 
     Dash cumin 
     Enough water blended with sauce ingredients to cover tamales 

Put tamale papers or husks in warm water to soften. Fill bag with
tamale mix (raw) and spread out to desired length. Roll in cornmeal
and wrap in papers. Place in pot and cover with sauce. Place a 
plate on top to hold tamales down and cook for 11/2 to 2 hours. 
Makes about 4 dozen.

Lupe's Pork Tamales

     4 pounds boned pork shoulder (butt), most fat trimmed 
     3 ounces dried California or New Mexico chiles 
     11/2 ounces dried pasilla chiles 
     1/4 cup all-purpose flour 
     2 large cloves garlic 
     2 teaspoons coriander seed 
     2 teaspoons dried oregano 
     1 teaspoon cumin seed 
     2/3 cup tomato, chopped 
     2/3 cup yellow onion, chopped 
     1/2 cup green bell pepper, chopped 
     1/2 cup fresh Anaheim chiles, seeded and chopped 
     3 cups lard or solid vegetable shortening 
     2 tablespoons instant beef bouillon 
     2 teaspoons garlic salt 
     1/2 cup fresh cilantro sprigs, chopped 
     1/2 cup green onions, sliced 
     5 pounds plain prepared masa, (*see note) 
     2 teaspoons baking powder 
     2 tablespoons salt 
     11/2 pounds russet potatoes 
     1 pound dried corn husks 
     1 10-ounce jar small pimento-stuffed green olives, drained 
     2 7-ounce cans sliced pickled jalapeno chiles, drained (save
     extra chiles for seasoning) 
     Salsa 

Pork filling: Place pork in a 5- to 6-quart pan with 3 quarts water;
bring to a boil. Reduce heat; simmer, covered, until meat is tender
when pierced, about 2 hours. Drain broth, skim off fat and reserve
broth. Let meat stand until cool; tear into chunks, discarding fat.
Return meat to pan.

Meanwhile, discard stems and seeds from California and pasilla 
chiles. Rinse chiles well. Place in a 3- to 4-quart pan with 1 quart water
and bring to a boil over high heat. Cover, reduce heat and simmer,
stirring often, until chiles are soft when pressed, 20 to 25 minutes.
Drain, reserving 2 cups liquid.

Whirl chiles and reserved liquid in a blender until smooth; set aside.

In a 1- to 2-quart pan over medium heat, stir flour until deep tan, 5 to 6
minutes; pour into a bowl. When pork is cooked, stir 1/2 cup reserved
broth into flour; scrape into pan with meat.

In blender, whirl garlic, coriander seed, oregano, cumin seed and 
11/2 cups pork broth until seasonings are very finely ground. Strain into
pan with meat, extracting liquid. Discard seasonings.

To meat, add 11/2 cups chile puree, tomato, yellow onion, bell
pepper, Anaheim chiles, 1/4 cup lard, bouillon and garlic salt. Bring to
simmering over medium-high heat, stirring. Cook, stirring often, for 10
minutes to blend flavors. Stir in cilantro and green onions. With a fork,
break any meat chunks into shreds. If making ahead, let cool, then chill
airtight up to 2 days.

Masa: In a large bowl, break up masa with your hands. Add baking
powder and salt; mix well. Place remaining 23/4 cups lard in a 2- to
3-quart pan over medium-high heat until melted; let stand until cool
enough to touch. Pour into masa, add remaining chili puree and mix
with your hands or a heavy spoon. Then, with spoon (or half at a 
time with a heavy-duty mixer) beat until very smooth and no lumps 
of masa remain. If making ahead, cover airtight and let stand up to 
4 hours or chill up to 2 days; bring to room temperature before 
using (takes 4 to 5 hours).

Potatoes: Peel and cut into 48 sticks, each 4 to 5 inches long and
1/4- to 1/3-inch thick (save scraps for other uses). Place sticks in a 3-
to 4-quart pan with water to cover. Bring to a boil over high heat, then
simmer, covered, until tender-crisp to bite, about 3 minutes. Drain and
set aside.

Corn husks: Separate husks and discard silk. Select 51/2 dozen 
large outer husks (5 to 6 inches wide across the middle and 7 to 8 
inches long; trim larger husks to be this size). Soak husks in a 
sink with hot tap water to cover until pliable, about 20 minutes. 
Rinse, removing any grit; drain and place in a large bowl. Tear 
about 12 husks into long, thin strips. (If assembly takes more than 
a few hours and husks dry out, briefly resoak.)

Assembly: Work on a large surface with masa and whole husks at 
1 end; then fillings; meat, potatoes, olives and jalapenos; then 
husk strips with space for tying and stacking tamales.

For each tamale, lay a husk fairly flat with smooth side up. Spoon 
1/4 cup masa in center. Hold husk with 1 hand; using quick flips of 
the back of a soup spoon or a small spatula, evenly spread half of 
masa from center flush to 1 long edge (leave a 1-inch margin clear 
at top and bottom of husk). Repeat process on other half of husk.

Spread 2 to 3 tablespoons meat filling in a band 1 inch from 1 long
edge of masa. Place a potato piece, 2 olives and a jalapeno piece 
over meat. Fold long edge of husk closest to fillings over them, 
then roll up snugly. If husk doesn't quite meet to enclose filling, 
patch with a piece of another husk.

Using husk strips, tie tamale as tightly as possible at both ends, 
then just to hold in center. If needed, knot 2 strips together to 
make a longer tie. Repeat to make remaining tamales.

Cooking: Cook tamales or freeze airtight up to 3 months, then cook
frozen. To cook 2 dozen tamales, set a rack on supports at least 1
inch from bottom of an 8- to 10-quart pan. Fill pan with 1 inch
reserved pork broth or water. Arrange tamales lengthwise on rack,
changing directions of tamales 90 degrees every layer.

Cover and bring to a boil over high heat, then simmer until masa no
longer sticks to husks, 1 to 11/4 hours for freshly made tamales, 
11/2 to 13/4 hours for frozen; occasionally add boiling water to 
maintain level of liquid. Serve with salsa. Makes 4 to 41/2 dozen 
tamales.

*NOTE: Plain prepared masa (without lard or salt; also called masa
fresca and masa for tortillas) or use 8 cups dehydrated masa flour
(corn tortilla flour) mixed until smooth with 51/4 cups warm water.

Makes 50.

Cooking time: About 3 hours during preparation, plus 1 hour to heat
finished tamales (13/4 hours if frozen).

Preparation time: About 4 hours with 3 people doing assembly.

Boccone Dolce

Date sent:      	Sat, 17 Jul 1999 01:21:55 -0500
From:           	james 
To:             	phaedrus
Subject:        	find me a recipe

> Recently a friend provided her "top secret" dessert at a party but
> refused to share her recipe.  It was a layered oven dried meringue (9
> inch circles) topped with melted chocolate chips (barely visible), some
> sort of whipped cream, and fresh strawberries. It was great.  Any idea
> as to it's name?  See if you can find a recipe. Thanks in advance.
> 

Hi James,

This is an Italian dessert called Boccone Dolce. Here's a recipe for it.

Phaed

Boccone  Dolce

 Ingredients : 
 4 egg whites
 Pinch of salt
 1/2 tsp. cream of tartar
 1 c. sugar
Filling:
 1 (6 oz.) pkg. semi-sweet chocolate morsels
 3 tbsp. water
 3 c. whipping cream
 1/3 c. of sugar
 1 pt. strawberries, cleaned, stemmed, and sliced

 Preparation : 
    Combine egg whites, salt and cream of tartar.  Beat until stiff. 
 Gradually beat in sugar and continue to beat until thick and glossy.
  Line baking sheets with waxed paper and trace three circles, 8
 inches in diameter.  Spread meringue 1 1/4 inches thick and bake at
 250 degrees for 20 to 25 minutes or until meringue is a pale gold
 but still pliable.  Remove from oven and peel paper from bottom.
 Place on cake racks to dry.  Combine chocolate morsels and water in
 top of a double boiler.  Heat, stirring constantly, until chocolate
 is melted.  Whip cream until it begins to thicken. Gradually add
 sugar and beat until very stiff.  Place a meringue layer on a
 serving place and spread with a thin coating of melted chocolate. 
 Next spread a layer 3/4 inches thick of whipped cream.  Top this
 with a layer of strawberries.  Repeat layers and top with the third
 layer of meringue.  Frost sides smoothly with remaining whipped
 cream.  Decorate the top meringue layer using remaining melted
 chocolate squeezed through a pastry cone with a tiny round opening
 or with whole ripe strawberries.  Refrigerate for 2 hours before
 serving.
 ----------------------------------
 Boccone  Dolce

 Ingredients: 
 Eggs
 Salt
 Cream of tartar
 Sugar
 Semi-sweet chocolate
 Cream
 Strawberries

 Preparation : 
    Meringue Layers:  Preheat oven to very slow (250 degrees).  Beat
 until stiff: 4 egg whites, a pinch of salt and 1/4 teaspoon cream of
 tartar.  Gradually beat in 1 cup sugar and continue to beat until
 the meringue is stiff and glossy.  Line baking sheets with waxed
 paper and on the paper trace 3 circles, each 8 inches in diameter. 
 Spread the meringue evenly over the circles, about 1/4 inch thick
 and bake in the very slow oven for 20 to 25 minutes or until
 meringue is pale gold but still pliable.  Remove from oven and
 carefully peel waxed paper from bottom.  Put on cake racks to dry. 

 Filling:  Melt over hot water 6 ounces semi-sweet chocolate pieces
 and 3 tablespoons water.  Whip 3 cups cream until stiff.  Gradually
 add 1/3 cup sugar and beat until very stiff.  Slice 1 pint fresh
 strawberries.  

 Preparation:  Place a meringue layer on serving plate and spread 
 with a thin coating of melted chocolate.  Then spread a layer about 
 3/4 inch thick of the whipped cream and top this with a layer of 
 sliced strawberries.  Put a second layer of meringue on top, spread 
 with chocolate, another layer of the whipped cream and sliced 
 strawberries, then top with third layer of meringue.  Frost sides 
 smoothly with remaining whipped cream.  Decorate top meringue layer 
 in an informal pattern, using remaining melted chocolate squeezed 
 through a pastry cone with a tiny round opening.  Or decorate with 
 whole, ripe strawberries.  Refrigerate for 2 hours before serving.  
 Serves 8.  

Vinegar Pie

From:             Walter    
To:               phaed
Subject:          Re: vinegar pie
Date sent:        Tue, 3 Feb 1998 17:07:03

> dear unc,
>
> when i was a boy, my mother baked a pie made up of dumplins, vinegar,
> sugar and who knows what else. it was sweet and oh so tart. can you find
> a recepie like my mother used to make? thanks a lot.
>
> Walter 
>

Hi Walter,

There are lots of vinegar pie recipes around. Hard for me to know which one is like your mother's, so here are a bunch of 'em:

Phaed

Vinegar Pie

A sassy, innovative pie created long ago to satisfy the craving for
something sweet and acid during the harsh, cold months when fresh
lemons were often hard to find.  Despite the name, most people will
think you are serving lemon pie.

Basic Pie Dough for a 9-inch pie shell
1-1/4 C sugar
1/4 C flour
1 T grated lemon zest
1/2 C cider vinegar
2 C water
3 eggs, well beaten
1 T butter

Preheat the oven to 425 deg F.

Line a 9-inch pie pan with the rolled-out dough, then trim and flute
the edges.

Combine the sugar, flour, and lemon zest in a heavy saucepan, and stir
them together until thoroughly blended.  Add the coder vinegar while
stirring or whisking constantly, then add the water.  Place over
medium heat, bring the mixture to a boil, and cook, stirring
constantly, for 1 minute.  Remove from heat and stir a little of the
hot mixture into the eggs, then stir the warmed eggs back into the
remaining hot mixture.  Stir in the butter.

Pour the mixture into the prepared pie shell and bake for 10 minutes,
then reduce the heat to 350 deg F and continue baking for 30 minutes
more.  Remove the pie from the oven and let it cool completely on a
rack before serving.  (The filling will seem quite liquid, but it will
firm as the pie cools.)
---------------------------------
Vinegar Pie

4 egg yolks             1 c sour cream
2 egg whites            3 T melted butter
1 c sugar               3 T cider vinegar
1/4 c flour             1 c chopped nuts (walnuts or pecans)
1/2 t each nutmeg, cinn, allspic and cloves
pinch of salt           1 c seedless raisins
unbaked 9 " pie shell

Preheat oven to 450 degrees.
Beat egg yolks.  Beat egg whites till stiff.  Fold in sugar and mix
with egg yolks.  Sift flour with spices and salt and add alternately
with the sour cream to the egg mixture.  Combine butter and vinegar
and mix with nuts and raisins.  Add to flour mixture.  Pour mixture
into pie shell and bake 10 mins.  Reduce heat to 400 degrees and bake
5 mins.  Reduce heat to 350 degrees and bake till filling begins to
set, about 15 mins.  Cool pie and top with whipped cream.
--------------------------
   Vinegar Pie

     3/4 cup sugar
     4 tbsp corn starch
     1 egg (beaten)
     1 1/2 cups boiling water
     2 tbsp vinegar (add more if desired)

   Cook the filling and pour into a baked pie shell.
   Sprinkle with cinnamon.  Serve to open-minded guests.
-----------
    Title: Vinegar Pie
    Servings:  6

    1 c  Sugar                               
    2 T  Unbleached Flour
    1 c  Cold Water                          
    5 T  Vinegar
    2 1/2 T  Butter                          
    4 ea Large Eggs, Beaten

    Combine sugar and flour.  Add the rest of the ingredients and
    place in a saucepan.  Cook until thick and pour into prepared pie
    crust.  Bake in a 375 degrees F. oven until crust is brown.
-------------------------------
Vinegar Pie -- Haywood County Version

1/4 cup margarine, melted
3 eggs
1 Tbls corn meal
1 1/2 cups white or brown sugar
3 Tbls vinegar
1/2 tsp lemon extract
1 tsp vanilla

Beat all ingredients until well mixed. Pour into
unbaked pie shell. Bake 10 minutes at 350 degrees.
Reduce heat to 325 degrees and bake for 30 minutes.

Zuppa Inglese

To:            	phaedrus
Date sent:     	Sat, 2 Oct 1999 00:38:02 -0400
From:          	Carol 

> Dear Uncle Phaedrus,
> 
> I have been trying to find a recipe that my grandmother made.
> She called it Zuppa Inglese.  I have found several recipes for Zuppa
> Inglese, but none of them is what my grandmother made.  She made a
> sponge cake, added rum then spread a custard between the layers.  She
> topped the custard with bananas, pineapple and cherries then d topped
> the cake with whipped cream.  Every Zuppa Inglese recipe I have found
> has chocolate in it.  Hers did not.  She was from the town of Gissi in
> Abruzzo Italy.  I hope you can help me.  Thank you.
> 
> Carol 

Hi Carol,

I found Zuppa Inglese ("English Soup") recipes both with chocolate and with candied fruit. Here are several recipes of the candied fruit type. If you really want to be authentic, at the bottom is a recipe for real Italian Sponge Cake.

Phaed

Zuppa Inglese (Italian Tipsy Cake) 

Serves: 10-12 

Ingredients:

"Literally translated, the Italian means English soup and no doubt 
derives from the related English tipsy cake or trifle. For this showy
party dessert, layers of cake are lightly soaked in rum and covered with
rich custard and fruits."

4 layers(9-inch round)sponge or angel cake, from mix or homemade 
1 package vanilla pudding mix 
1 teaspoon grated lemon peel 
2 cups heavy cream 
1/4 cup sugar 
2 teaspoons vanilla 
1/2 cup dark rum 
1 cup strawberry jam or preserves 
Whole strawberries or candied fruits 

Preparation 

Bake layers by package directions, or about 25 minutes. Cool. 
Prepare pudding by package directions using 1 1/2 cups milk. Add 
lemon peel. Cool with plastic wrap placed directly on surface. 
Combine heavy cream and sugar; whip until stiff. Add vanilla, fold 1 cup
into cooled pudding. Keep rest well chilled. Place one cake layer on large
serving plate; sprinkle with about 2 tablespoons rum. Spread with about 2
to 3 tablespoons jam and one-third of the custard. Repeat with two more
layers of cake, rum, jam and custard. Put on top layer. Sprinkle with last
of rum; spread with jam. Frost sides of cake with the whipped cream making
a pretty ruffled rim around the top edge but leaving jam uncovered. Chill
or serve at once. Decorate top with whole strawberries or candied fruits
set in the jam. Makes 10 to 12 servings. 
-----------------------------
Zuppa Inglese 

For the Zabaglione cream: 
8 egg yolks 
1/4 cup sugar 
4 tsp. potato starch or flour 
1 cup dry or sweet Marsala wine 

For the cake: 
1 round or rectangular sponge cake, cut in 3 layers 
1 cup rum 
3 tbs. glazed fruits 
3 egg whites, beaten stiff 
4 Tbsp. sugar 
1 cube of sugar soaked in brandy for serving 

To make the Zabaglione cream: Place the egg yolks in a glass 
bowl and add the sugar and potato starch. Stir with a wooden 
spoon, always stirring in the same direction, until the sugar is 
completely dissolved and the egg yolks are a light golden
color. Slowly add the Marsala, mixing constantly, and then transfer 
the contents of the bowl to the top part of the double boiler. 

Put water in the bottom of the double boiler and bring to a boil. 
Once the water is boiling, insert the top part and stir continuously with
a wooden spoon, always stirring in the same direction. Continue stirring
just until the mixture is on the verge of boiling and then immediately
remove from the heat. Under no circumstances should the mixture be allowed
to boil. Stir for 2 - 3 minutes longer and then pour the zabaglione into a
glass bowl to cool (about 1 hour). 

To assemble the cake: Place the bottom layer of the sponge cake 
in an oven-proof serving dish and over this pour 1/3 of the rum and 
spread 1/2 of the Zabaglione cream. Add the second layer and 
repeat the process with 1/3 of the rum and the remaining cream. 
Cover with the third layer of cake and pour over the remaining
rum. Over this distribute the glazed fruits. 

To the beaten egg whites add the sugar and beat again. Pile the 
egg whites on the cake and bake in an oven that has been 
preheated to 150 degrees Celsius (300 Fahrenheit) for 20 minutes. 
Allow to cool. Serve with a lump of sugar soaked in
brandy on top and flame the sugar cube. (Serves 6 - 8). 
----------------------------------------
Zuppa Inglese (English Soup) Italian 
 serves 10 

 2 tablespoons butter or margarine 
 2 cups milk 
 3/4 cup sugar 
 3 tablespoons cornstarch 
 1/2 teaspoons salt 
 2 eggs, beaten 
 1 teaspoon vanilla extract 
 12 oz sponge cake 
 6 tablespoons light rum 
 3/4 cup raspberry jam 
 2 cups heavy cream 
 1/3 cup chopped candied fruit 

 Heat butter and milk to scalding. Mix 1/2 cup sugar, the 
 cornstarch,  and salt. Stir in hot liquid. Blend well and put in
 saucepan. Cook,  stirring, until mixture thickens. Stir a little of the
 mixture into  eggs and put back in saucepan. Cook, stirring until thick
 and  smooth. Add vanilla and cool. Cut cake lengthwise into 3 layers. 
 Put bottom layer in shallow bowl or trifle bowl. Trim to fit. Use  pieces
 to fill in. Sprinkle with 2 tablespoons rum. Spread evenly over it , half
 of raspberry jam and then of cooled custard. Put  second cake layer over
 custard. Cover with same amounts of rum,  jam and custard. Add remaining
 layer. Sprinkle with 2 tablespoons rum. Whip cream until stiff. Add 1/4
 cup sugar and spread over top  and sides of cake. Decorate with chopped
 fruit. chill.  
------------------------
Italian Sponge Cake

 5 egg yolks
 5 egg whites
 1 cup sugar 
 2 TBS lemon juice
 1 tsp grated lemon peel
 1 tsp vanilla extract
 1/2 tsp salt
 1 cup sifted cake flour

 Combine egg yolks, 1/2  cup sugar, lemon juice, lemon peel, and
 vanilla extract.  Beat 3 - 4 minutes with an electric mixer on
 medium-high speed; set aside.

 Add salt to egg white and beat until frothy.  Gradually  add 1/2
 cup sugar, beating constantly  until stiff peaks are formed.

 Gently fold egg yolk mixture into beaten egg whites.  Sift flour
 over the egg mixture, 1/4 cup at a time, gently folding until just
 blended after each addition..

 Turn batter into a 9 inch tube pan.  (see note)

 Bake at 325 for 60 to 65 minutes, or until cake springs back when
 lightly touched or when a cake tester inserted comes out clean.

 Invert and leave cake in pan until completely cooled.

 NOTE:  For Zuppa Inglese, pour batter into three 11 x 7 x 1 1/2
 inch baking pans.

 Bake at 325 for 30 to 35 minutes.

Bread and Butter Pudding

From:          	Lisa 
To:            	Phaedrus
Subject:       	RE: Rizzino?  Rizzini?
Date sent:     	Sun, 3 Oct 1999 13:27:56 -0700

Dear Phaed:

You are amazingly quick on the old response time.  What a delightful
surprise indeed.

You know, it looks like one of these (I'm getting the hint from the first
one which is cut into squares and served the next day) might be this
morning treat my neighbors are so wistful for.  Thanks, and here I go into
the rice pie bakeoffs!

As thanks for your sending me great stuff, I'd like to give you this
recipe. Not Italian.  More like British.  From San Francisco Chronicle,
Marion Cadwaller (is that how you spell it?).  Enjoy.
------------------------------------------
Bread and Butter Pudding

4 tablespoons butter, at room temperature
6 or 7 slices sweet French (or other mild..) bread
3 whole eggs
2 egg yolks
1/2 cup sugar
1/8 teaspoon salt
2 cups milk
1/2 heavy cream (plus more for serving)
2 teaspoons vanilla

Preheat the oven to 375.

Butter one side of each slice of bread.

Combine the eggs, yolks, sugar and salt in a large bowl and beat until 
thoroughly mixed.

Pour the milk and cream into a heavy-bottom saucepan and heat until 
scalded (tiny bubbles will form around the edge of the pan). Remove from 
the heat and, whisking briskly, slowly add the egg mixture.  
Stir in the vanilla.

Layer the bread buttered-side up into a 1-quart baking dish.

Pour the custard into the dish (the bread will float). Place the baking 
dish into a baking pan and pour in enough boiling water to come 1 1/2 
inches up the side of the pan.

Bake for 35 to 45 minutes, or until the custard is set except for a 
slight tremble in the center.  Do not overbake.

This is best served hot or warm, with cold heavy cream poured over the 
top of each serving.

Serves 5 or 6.  This old-fashioned English dessert is like eating a 
wonderful light custard cloud. 
Source: San Francisco Chronicle 

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus