German Pumpernickel Brot
Coarse rye flour (Rye meal)
Sugar beet molasses
Malted meal (optional)
Take 10% of the rye meal, douse it with a similar amount
of water, and let it stand for approximately 3 hours.
To obtain a dough, mix all ingredients, including the
previously doused meal and knead. Let the dough rest
for 3–4 hours. Afterwards, knead strongly and place the
dough into a greased backing pan that can be tightly
closed. Bake the dough at low temperature (110°C) for
at least 16 hrs. This slow baking procedure gives the
Pumpernickel its characteristic dark colour.
Eggplant Pirogue like Copeland's
Fresh eggplant (peeled, cut in half, center cut out)
1 pound shrimp
1/2 pound crab
1 pound crawfish
1 pint heavy cream
1 tablespoon Creole seasoning
grated Italian cheese
Place eggplant in flour, then in egg wash, then in bread crumbs, then deep
fry. Combine shrimp, garlic and shallots in saucepan for one minute. Add
Creole seasoning, add wine and reduce by half. Add crabmeat and crawfish. Add
cream and reduce. Fill deep- fried eggplant with sauce.
Britling Cafeteria's Macaroni & Cheese
1 quart cooked macaroni (about 2 cups uncooked)
3 large or 4 medium eggs
2-1/2 cups sweet whole milk
1/2 stick butter (4oz)
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound New York cheese, grated (8oz)
Cook macaroni in boiling salted water until done. Don't overcook. Drain and rinse.
Combine eggs, milk, butter, salt and pepper. Add macaroni to egg mixture. Add half of the cheese.
Pour into a buttered casserole dish and sprinkle with remaining cheese.
VERY IMPORTANT: Set the casserole dish in a pan with about 1 inch of water in the bottom.
Don't worry the water will not boil up into your casserole and make it wet.
This step is responsible for the wonderful custard texture of the dish.
Bake at 350 degrees for about 40 minutes, or until set.
To freeze, pour uncooked mixture into plastic covered bowls. When you get ready for it, turn it out of the bowl into a casserole dish.
Let thaw and proceed as before.
Britling's Cafeteria Macaroni & Cheese
1 tablespoon salt
1-1/2 cups milk
1/4 cup margarine
1 - 8 ounce package macaroni, cooked (do not add any salt to water when cooking)
12 ounces sharp Cheddar cheese, grated
Beat eggs; add salt and milk. Melt margarine and add to egg and milk mixture. Pour over cooked macaroni. Stir in cheese.
Place macaroni and cheese in pan and set that pan into a larger pan of warm water. Bake at 350 degrees about 45 minutes, until done.
To serve, cut into squares. Yield: 6-8 servings.
Britling's chess pie
By Judy Walker, The Times-Picayune
Kenneth Holditch, local author, Tennessee Williams scholar and art collector, sends the following:
"Chess pie seems to be one of the most varied of all desserts, and through the years I have eaten perhaps a dozen types...
My favorite was and remains the pie served in the Britling's Cafeteria in Memphis (Tenn.). It is different in that it contains cheese."
The pie is much creamier than the usual versions, Holditch reports. "People all over Tennessee and Mississippi used to flock to Britling's"
just for the chess pie.
1 cup sugar
1 1/2 tablespoons flour or cornstarch
1/2 tablespoon corn meal
2 cups milk
1/4 stick butter
2 slices or 2 2/3 ounces cheddar cheese, grated
4 egg yolks
2 tablespoons whipped cream
1 unbaked pie shell
Preheat oven to 400 to start, then turn down to a little over 300.
Mix sugar, flour and corn meal in a medium bowl. In a saucepan, heat milk and butter, and whip grated cheese into it. Add whipped cream.
Combine eggs with the sugar-flour mixture. Add the heated milk mixture to the meal, flour, eggs and sugar, and combine. Transfer back to saucepan.
Cook 5 minutes on stove.
Pour into an unbaked pie shell and bake 45 minutes.
(Variation: Proceed as above except save ½ cup milk to add to yolks. Add sugar, corn starch, and meal to hot milk and cheese.
Then add egg yolks and ½ cup cold milk. Cook for a few minutes but not until thick.)