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Parsnip Stew

--- Original Message ----- 
From: Donna 
Sent: Tuesday, November 02, 2010 6:28 PM
Subject: Parsnip Stew

I'm looking for a recipe for Parsnip Stew which is something my Mother made 
when we were young.  I can't seem to find a recipe that is similar.  As I 
remember it was a cream soup but not thick and had parsnips and potatoes but 
no tomatoes.  I'm hoping that you might be able to help me with this.


Hi Donna,

See below.


parsnip  or  turnip  stew

4 med. potatoes, peeled
2 med. parsnips, or 1 med. turnip, peeled
1/3 c. butter
1 lg. onion, coarsely chopped
Salt and pepper to taste
2 tbsp. flour
1 1/2 c. chicken broth
1 c. med. cream

Cube potatoes and parsnips or turnip.  Melt 3 tablespoons of the butter in 
large skillet and saute potatoes, parsnips or turnip, and onion until crusty 
and brown.  Sprinkle with salt and pepper. Meanwhile, melt 2 tablespoons butter 
in saucepan.  Stir in flour and cook, stirring until thoroughly combined. 
Slowly add broth, stirring constantly until sauce thickens.  Strain, if desired, 
to remove any lumps.  Stir this sauce into browned vegetables and heat gently 
almost to boiling.  Just before serving, stir in cream.  Serves 4-6. 

Biltmore Bread Pudding

----- Original Message ----- 
From: Brad 
Sent: Thursday, October 28, 2010 5:21 PM
Subject: Brad Butler emailing you from Costa Rica

Dear Sir,

I lived in Asheville, N. Carolina for 10 years before moving to Costa Rica. 
The Biltmore, Deer Park Restaurant had the BEST bread pudding recipe I have 
ever had. I would love to obtain it as I know they published it in some of 
their news letters some years back.

Thank you in advance,


Hello Brad,

See below.


Biltmore's Bread Pudding

12 Servings

8 cups cubed bread, day-old 
9 eggs
2-1/4 cups milk
1-3/4 cups heavy cream
1 cup sugar
3/4 cup butter, melted
3 teaspoons vanilla 
1-1/2 teaspoons cinnamon

Caramel sauce:
1 cup sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy cream

1) Place bread cubes in a greased 9 x 13in. baking dish. In a large
bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and
cinnamon. Pour evenly over bread.
2)Bake, uncovered, at 350 for 40-45 minutes or until a knife
inserted near the center comes out clean. Let stand for 5 minutes
before cutting.
3)Meanwhile, in a small saucepan, bring the sugar, water and lemon
juice to a boil. Reduce heat to medium; cook until sugar is
dissolved and mixture turns a golden amber color. Stir in butter
until melted. Add cream. Remove from the heat. Serve with bread
pudding. Yield: 12 servings.

Lazarus Meatballs

I am Hayden in Cincinnati.  Here is a great recipe from 
"Lazurus, Celebrating 100 Years of Fine Food" cookbook from 
old Lazarus Department Stores.

Lazarus Sweet and Sour Meatballs

2 pounds              ground beef 
1 C                   dry bread crumbs, firmly packed
2 teaspoons           salt
4 tablespoons         onions, chopped
1/2 cup               milk
1 teaspoon            Worcestershire sauce
2                     extra large eggs
1 C                   brown sugar
2 tablespoons         cornstarch
2/3 cup               cider vinegar
2 tablespoons         soy sauce
2 cups                pineapple tidbits with juice
2                     green peppers chopped

Mix the ground beef and bread crumbs. Sprinkle with salt and mix in the chopped onions. 
Set aside.
Beat the milk, Worcestershire sauce and eggs together. Mix with the meat mixture and 
blend well. Make the meatballs. Bake in a casserole dish at 400 degrees for 20 minutes. 
Drain the fat from the meatballs. Set aside.

In a medium saucepan, mix together the brown sugar and corn starch.
Stir in the vinegar, soy sauce, pineapple and juice. Heat to boiling.

Reduce the heat and add the meatballs. Simmer for 5 minutes. Add the chopped green pepper 
and simmer an additional 5 minutes.

Serve over white rice. Yields approximately 4 dozen meatballs.

(Only additions I make are to spray the casserole dish with cooking spray and use a 
mixture of green peppers AND banana peppers instead of all green peppers).

Lazarus Sour Cream Cheesecake

This is Hayden in Cincinnati. Here is Lazarus Sour Cream Cheesecake from 
Cafe Lazarus cookbook. Delicious. Rich and light.

Lazarus Sour Cream Cheesecake


1 3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup granulated sugar

Blend graham cracker crumbs, sugar, and butter together. Press crumbs on sides 
and bottom of a well-greased 10-inch springform pan.

Lazarus Cheesecake Filling:

3 8-ounce packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 tablespoon vanilla

Mix softened cream cheese and sugar 3-5 minutes. Add eggs and vanilla. Beat the 
entire mixture for 30 minutes. (!!) Pour the cream cheese batter into the graham 
cracker crust. Bake at 300 degrees for 50-60 minutes. Remove from oven. Cool at 
room temperature 20 minutes before finishing with sour cream topping.

Sour Cream Topping:  

1 1/2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla

Blend sour cream, sugar, and vanilla together. Pour on top of cooled cheesecake, 
return to 300 degree oven for 10 more minutes.

Yield: 1 10-inch cheesecake

Cook's Notes: Customers often ask if the 30 minute beating time is necessary. 
It is this long mixing time that gives such a creamy consistency to our cheesecake. 

Chicken Francaise

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Chicken Francaise

1 lb. skinless-boneless chicken breast
1 egg
1 tbsp. lemon juice
Bread crumbs (plain)
Grated Parmesan cheese
1 stick margarine
Juice of 1 1/2 lemons
3 cloves crushed garlic (or to taste)
2 tsp. parsley
1/8 tsp. pepper
1 c. chicken broth

Slice chicken as cutlets or strips.  Beat together with fork, 1 egg and 
1 tablespoon lemon juice.  Mix plain bread crumbs with grated Parmesan 
cheese (1 part cheese to 2 parts crumbs).  Dip chicken pieces in egg 
mixture and then in bread crumbs mixture.  Brown in oil.  Set aside in 
baking dish.  For sauce:  melt together 1 tick of margarine and juice 
of 1 1/2 lemons.  Add 3 cloves crushed garlic (or to taste), 2 teaspoons 
parsley, 1/8 teaspoon pepper and 1 cup chicken broth.  Simmer 10 minutes; 
strain if desired.  Pour over chicken in baking dish.  Bake covered 
40 minutes and then uncovered 15 minutes at 350 degrees. 
Serve chicken over rice.  
Chicken Francaise

1 lb. chicken cutlets
1 egg, beaten
1/2 stick margarine
2 cloves garlic, chopped fine
Parsley (about 1/4 c.)
1/2 can chicken broth
Fresh lemon juice to taste

Dip cutlets in egg then coat with flour.  Fry in oil over medium heat. 
When cutlets are cooked, clean skillet thoroughly and melt margarine and 
saute garlic and parsley.  Add chicken broth and lemon juice, cook until 
heated.  Add cooked cutlets and let simmer for about 15 minutes. 
Serve over rice. 

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