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Cheese Souffle

----- Original Message ----- 
From: Marsha 
Sent: Saturday, November 14, 2009 9:29 AM

Years ago one of the women's magazines had a delicious and incredible recipe 
for a make ahead and could be frozen cheese souffle that was delicious and 
my copy of the recipe has disappeared and no one I have spoken or written 
to , etc., has ever heard of it nor do they believe that I ever saw let 
alone made such an incredible thing as a make ahead cheese souffle. 
Please help!

Hello Marsha,

See below for three different recipes.


Make  Ahead  Cheese  Souffle

  5 slices bread
  4 eggs, beaten
  2 c. milk
  1 tsp. mustard
  1/4 tsp. salt
  8 oz. grated Cheddar cheese

Cube bread and place in a greased 2-quart casserole dish.  Mix together the 
other ingredients and pour over bread.  (Other items can be added to suit 
taste: ham, chicken, sausage, mushrooms, onions, etc.)  Cover and put in 
refrigerator for at least 1 hour but better overnight.  Bake uncovered 
1 hour at 350 degrees. Serves 6. 
  Make  Ahead  Cheese  Souffle

  12 slices French bread
  3/4 lb. sharp Cheddar cheese
  2 2/3 c. milk
  4 eggs
  1/4 c. melted butter

Cut each slice of bread into 4 pieces.  Slice cheese into thin slices. 
Put alternate layers of bread and cheese in casserole dish, ending with 
cheese. Beat eggs and milk together and pour over bread and cheese. 
Then pour on melted butter. Sprinkle with paprika.  Cover and set in 
refrigerator overnight.  Bake in a 350 degree oven for 45 to 60 minutes. 
  Make-Ahead  Cheese  Souffle

  8 slices bread
  6 eggs lightly beaten
  2 c. milk
  1/2 tsp. salt
  1/2 tsp. Worcestershire sauce
  Dash pepper
  Dash curry powder
  Real bacon bits (enough to garnish)
  Cheese of choice (suggest shredded Cheddar)

Cut crusts from bread.  Stack bread and cut into 1/2 inch cubes.  Combine 
eggs, milk, salt, pepper,  Worcestershire sauce and curry powder.  Grease 
casserole dish.  Arrange layers of bread.  Sprinkle with cheese to cover. 
Finish with another layer of bread.  Pour liquid over casserole.  Refrigerate 
overnight.  Before baking top with bacon bits.  Set in pan of hot water and 
bake at 350 degrees for 1 hour.  Use 3 quart casserole.

Lucy's Persimmon Cake

----- Original Message ----- 
From: "Milly" 
Sent: Friday, November 20, 2009 3:33 PM
Subject: Persimmon Cake or bread...especially would like Lucille Ball's

> Hi,
> I've googled persimmon cakes, and it has one at all recipes. com or 
> another web page that I don't recollect.
> Trouble is, it was not complete in the instructions.
> Any way that you could help me out with finding Ms. Ball's recipe???
> "Milly" 

Hello Milly,

This recipe is on several sites across the Internet. I see nothing incomplete about the instructions.


Lucille Ball's Persimmon Cake

2 cups sugar and 3 T. butter creamed together

2 cups persimmon pulp
2 cups chopped walnut meats
1 cup dates, cut fine
1 cup seedless raisins
Rind of 1 orange, grated
1 cup milk 4 cups cake flour, sifted
2 t. cinnamon
1/2 t. allspice
1/2 t. cloves
1/2 t. nutmeg
4 t. soda
3 t. baking powder
2 t. vanilla extract

Mix all together and bake in 2 large loaf tins or 4 small ones at 300 
degrees for 1 1/2 hours.

Spiced Zucchini Rounds

----- Original Message ----- 
From: Brenda 
Sent: Monday, November 16, 2009 11:41 PM
Subject: spiced zucchini rounds


I am looking for a recipe using zucchini that is soaked overnight in pickling lime.
And for  the canning ingredients it uses  cinnamon candy, vinegar, and sugar, and 
maybe also red food coloring?  It will remind you of spiced apple rings.  

Can you help?

Thanks Brenda

Hi Brenda,

See below.


Red  Sweet  Pickles

2 gal. cucumbers or zucchini, sliced
8 1/2 qt. water
2 c. pickling lime
1 c. vinegar (5% acidity)
1 oz. red food coloring
1 tbsp. alum
3 c. white vinegar (5% acidity)
3 c. water
8 cinnamon sticks
10 c. sugar
14 oz. pkg. red hots
2 tsp. salt

Peel, core and slice the cucumbers or zucchini 1/4 inch thick.  Mix lime 
and 8 1/2 quarts water and pour over cukes.  Let stand 24 hours. Drain and 
wash in cool water.  Cover with cool water and let stand for 3 hours then 
drain.  In a large non - aluminum pan put the cucumber rings, 1 cup vinegar, 
red food coloring, alum and enough water to cover.  Bring to a boil and cook 
for 1 hour.  Drain and discard liquid.  In a large sauce pan bring 3 cups 
vinegar, 3 cups water, cinnamon sticks, sugar, red hots and salt to a boil. 
Pour over cucumbers and let stand overnight.  Drain and reheat syrup.  Pour 
over rings.  Do this for 3 days and on the 4th day, heat the rings and syrup 
together. Spoon into clean, sterilized jars and seal.  This makes about 10 to 
12 pints. 

Egg Balls

The search engine tells me that someone's been looking for "egg balls" recipes. Here are two kinds.


Egg  Balls

1 hard boiled egg
1 saltspoon cayenne
1/8 tsp. salt
1 tsp. heavy cream

Rub yolk through sieve, add finely chopped white and remaining ingredients, 
add an egg yolk to make right consistency to handle.  Shape in small balls 
and poach in water or stock.  Serve in soup.
Frigaletti  (Egg  Balls)

1 egg
Salt and pepper
Pinch parsley (optional)
1 tbsp. grated Romano cheese
2 tbsp. grated bread crumbs

Beat egg.  Add salt and pepper to taste; parsley, Romano cheese and bread crumbs. 
If necessary, add more cheese and bread crumbs so egg mixture is not watery. 
Fry by teaspoonfuls in hot grease in frying pan.  When egg ball is brown on both 
sides, drop into simmering tomato sauce.  Serve with spaghetti. Good Lenten meal. 
Serves 2. 

Claremont Diner Coconut Cream Pie

The search engine tells me that someone's been desperately searching for this recipe:

Claremont Diner Coconut Cream Pie

Basic pie dough for 1 crust pie
3 1/2 ounces sweetened shredded coconut (about 1 1/2 cups)
3 cups milk
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
1/2 cup sugar
1/4 cup cornstarch
1 large whole egg
3 egg yolks
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon vanilla pure vanilla extract
3/4 cup heavy cream, well chilled

1. Roll out the dough on a lightly floured surface to a large circle about 
1/8 inch thick. Fit it, without stretching, into a 9- or 9-1/2 inch pie pan. 
Trim off the excess dough, leaving a 3/4-inch overhang. Fold under the edge 
of the dough, pressing along the rim of the pan and forming a high fluted border. 
Line the dough with a sheet of buttered foil, buttered side down, and chill 
while you preheat the oven to 375 F, with a rack in the lower third.
2. Bake the pie shell until the sides are set, about 12 minutes. Gently remove 
the foil and continue to bake, pricking any air bubbles with a fork, until the 
crust is pale golden and just baked through, about 8 minutes longer. Cool the 
pie shell on a wire rack; leave the oven on.
3. Scatter the coconut over a baking pan and toast in the hot oven, stirring 
once or twice, until medium golden brown, about 9 minutes (watch carefully, 
to prevent burning). cool in the pan on a wire rack.
4. Place 1/2 cup cold milk in a mixing bowl or large measuring cup and sprinkle 
with the gelatin, stirring once or twice to moisten. Set aside to soften for 
about 5 minutes. Meanwhile, bring the remaining 2 1/2 cups milk nearly to a 
boil in a heavy non-reactive saucepan over medium heat. When the gelatin is 
soft, add the sugar, cornstarch, egg and egg yolks and whisk until very well 
blended. gradually whisk a little of the hot milk into the gelatin mixture; 
repeat this process once or twice. Pour the warmed gelatin mixture into the 
saucepan with the hot milk and bring the mixture to a boil, whisking. Boil, 
whisking constantly, for about 2 minutes. Strain the pastry cream into a clean 
bowl; whisk in the butter and vanilla until smooth. Place a sheet of wax paper 
or plastic wrap directly on the surface of the pastry cream and refrigerate, 
stirring once or twice, until the pastry cream cools to room temperature.
5. Whip the cream until nearly stiff. Gently fold it into the pastry cream. 
Place the pie pan on a dinner plate (to catch any coconut that falls from the 
topping) and pour the filling into the cooled pie shell, mounding the filling 
in the center. Scatter the toasted coconut over the surface of the filling, 
covering it completely. Loosely cover and chill until the filling is set, 
at least 2 hours.

Note: At the Claremont Diner, the Bavarian cream filling was topped with a 
layer of whipped cream. If you'd like to make it that way, increase the amount 
of cream to 1 1/4 cups. Whip as directed in step 5, adding 3 tablespoons of 
confectioner's sugar and 1/2 teaspoon vanilla to the cream. Fold slightly more 
than 1/2 of the whipped cream into the pastry cream. Pour the filling into the 
pie shell and chill the pie and the remaining whipped cream separately for about 
20 minutes to firm up the filling slightly. With a spatula, gently spread the 
reserved chilled whipped cream over the filling; mounding it smoothly; top with 
the coconut and chill.

From: "Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes 
from Around the World" by Richard Sax

Available at
Classic Home Desserts

"They served a blanquette de veau (veal stew in cream sauce) that Madame Maigret could not have improved on".
Maigret's Failure by Georges Simenon

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