Dish it out.I really enjoy "Dish It Out." Please see if you can get the bread pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. recipe from the Blue and White Restaurant in Tunica tunica /tu·ni·ca/ (too´ni-kah) pl. tu´nicae [L.] a tunic; in anatomy, a general term for a membrane or other structure covering or lining a body part or organ. . It is wonderful. Mary Ruth Tucker Greenville BLUE AND WHITE BREAD PUDDING 6 biscuits 6 doughnuts 2 cups sugar 1/4 cup nutmeg 6 eggs 1/2 gallon milk 1/2 pound butter, melted 1/4 cup vanilla flavoring Crumble biscuits and doughnuts in the bottom of a large baking pan. Combine sugar and nutmeg in a bowl. Beat eggs in a mixing bowl until fluffy. Gradually add milk. Stir in melted butter. Combine with dry ingredients. Stir in vanilla flavoring. Pour over crumbled biscuits and doughnuts. Bake at 350 degrees in a convection oven for 25 minutes. (Editor's note: For a regular oven, try baking at 375 degrees for 30-40 minutes, checking often.) Cool slightly until warm to the touch. Top with Glaze, being careful that pudding is the right temperature. If pudding is too hot, Glaze will melt. If too cool, it will not absorb Glaze. Yield: 20 servings. GLAZE: 3/4 cup milk 15 egg yolks, beaten 1 cup sugar 1/4 cup vanilla flavoring Heat milk. Gradually stir in beaten egg yolks. Add sugar. Cook until smooth. Stir in vanilla flavoring. The Blue and White Restaurant is a landmark in Tunica. Originally built in 1937, the popular eatery was first established as a cafe in a Pure Oil service station. The present owner, Joe Weiss Joseph Harold Weiss (born January 27 1894 in Chicago, Illinois; died July 7 1967 in Cedar Rapids, Iowa) was a first baseman for the Chicago Whales professional baseball team in 1915. , has expanded the cafe into a full-service restaurant. Open seven days a week from 5 a.m. until 10 p.m., the Blue and White is so well-loved by locals that some eat three meals a day there. The hands-down favorite is the country-style lunch buffet. Although the menu varies daily, "Fried Friday," featuring flied chicken and fried fish Fried fish refers to any fish that has been prepared by frying. Often, the fish is covered in batter, or flour, or herbs and spices before being fried. Fish is fried in many parts of the world, and fried fish is an important dish in many cuisines. , is especially popular. Vegetables such as turnip turnip, garden vegetable of the same genus of the family Cruciferae (mustard family) as the cabbage; native to Europe, where it has been long cultivated. The two principal kinds are the white (Brassica rapa) and the yellow (B. greens and creamed corn Creamed corn is a side dish of the cuisine of the Midwest and has now become a common part of American cuisine, typically sold canned by firms such as Del Monte Foods. It is an almost soupy version of sweetcorn. Not to be confused with crammed corn. and desserts like bread pudding and banana pudding Banana pudding is a dessert common in the Southern United States, generally consisting of repeated layers of sweet custard, cookies (usually Vanilla Wafers) and sliced bananas placed in a dish, baked and served, sometimes with whipped cream or meringue on top. often pop up on the lunch buffet. As for other meals, Weiss reports that "our steak and eggs are a good breakfast seller. At night, our standouts are certified Angus fillets and rib-eyes, fresh shrimp, and pork chops." "Our cooks don't measure," said Weiss. "Some have been here for 32 years and are experienced country cooks." The staff agreed, however, to record the amounts of ingredients they used in making bread pudding for the readers of Mississippi Magazine. The restaurant is located at 1355 Hwy. 61 N., Tunica; telephone 662/363-1371. My husband and I love Mexican food. The salsa at El Torero in Flowood is outstanding. Do you think you could get the recipe? Shirley Hines Madison SALSA 1 (5-pound) can jalapeno peppers 6 (6-pound) cans tomato strips 1 cup salt I cup garlic, minced All you need is a blender and a big bucket. First, blend jalapenos, then blend tomatoes separately. Put salt and garlic in a bucket. Add jalapenos and tomatoes. Mix with a big spoon, and it is ready to serve. Aficionados of Mexican cuisine This article or section may contain original research or unverified claims. Please help Wikipedia by adding references. See the for details. This article has been tagged since September 2007. have discovered a haven for authentic dishes from south of the border at this 8-year-old eatery. El Torero is owned and operated by members of the Castro family, who moved to Mississippi front Acapulco and Mexico City Mexico City Spanish Ciudad de México City (pop., 2000: city, 8,605,239; 2003 metro. area est., 18,660,000), capital of Mexico. Located at an elevation of 7,350 ft (2,240 m), it is officially coterminous with the Federal District, which occupies 571 sq mi . Damian Roman, who is the son-in-law of Palemon Castro, one of the owners, serves as manager. Roman says that chicken or beef quesadillas and shrimp or taco salad The taco salad is a Mexican inspired dish consisting of the contents of a taco on a bed of lettuce instead of a tortilla. Some forms of taco salad are served in an edible tortilla shell bowl. The Taco salad first appeared in America in the 1960s. are favorite orders at lunchtime. At dinner, patrons frequently order beef or chicken fajitas fajitas Noun, pl a Mexican dish of soft tortillas wrapped around fried strips of meat or vegetables [Mexican Spanish] or Enchilada Especial es·pe·cial adj. 1. Of special importance or significance; exceptional: an occasion of especial joy. 2. , which is beef, cheese and chicken enchiladas served with rice, beans, lettuce, sour cream, and tomatoes. Another evening favorite is Mexican Shrimp, fried shrimp with onions, bell peppers, and tomatoes. Flan is the most popular dessert, followed by sopapillas, fried tortillas crowned with cinnamon and honey butter. Take-out orders are welcome. The red-roofed stucco restaurant's hours are 11 a.m. to 9:30 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday. El Torero is located at 4337 Lakeland Dr., Flowood; phone 601/932-0030. A La Carte Alley in Cleveland has delicious soups. My favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. is South of the Border Tomato Soup. I would love to have the recipe. Andrew McAfee Nashville, Tennessee SOUTH OF THE BORDER TOMATO SOUP 4 teaspoons butter 1 large onion, chopped 2 (28-ounce) cans Italian plum tomatoes 1/2 cup hot salsa 2 (8-ounce) packages cream cheese, cubed, at room temperature 3 cups chicken broth 2 cups half-and-half Juice of 1/2 lemon 1 teaspoon hot sauce 2 teaspoons ground cumin 3 teaspoons fresh cilantro, chopped Thinly sliced lemon and chopped fresh cilantro for garnish Melt butter in a large saucepan over medium heat; add onion, and saute until tender. Add tomatoes and salsa to mixture, and simmer until liquid is almost absorbed. Gradually add cream cheese, stirring constantly until melted. Add broth and next 5 ingredients, stirring well. Cook until thoroughly heated. Garnish each serving with lemon and cilantro. Yield: 8 servings. Lunch at A La Carte Alley has become a Delta tradition after 13 successful years. The restaurant was opened by Charlotte Skelton, who was looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. larger quarters for her home-based gift basket and catering business. Delta State University History Established in 1924 by an act of the Mississippi Legislature, Delta State Teachers College first opened its doors to students in 1925. The name was later changed to Delta State College (1955) and then Delta State University (1974). had conducted a survey that showed Cleveland needed a downtown restaurant, and the news inspired Skelton to include a bistro in her expansion plans. Hungry Delta State students, executives, tourists, and shoppers flock to A La Carte Alley at lunchtime. Among their favorite dishes are Chunky Baked Potato Soup with cheese and bacon, Breast of Chicken Marsala, Italian Pasta Salad, pineapple souffle souffle /souf·fle/ (soo´f'l) a soft, blowing auscultatory sound. cardiac souffle any cardiac or vascular murmur of a blowing quality. , pecan cobbler, and Billie Ruth's Frozen Peanut Butter Pie. Skelton says South of the Border Tomato Soup is her jazzed-up version of tomato soup and may be served chilled as well as hot. A gift shop adjoins the restaurant and features decorative accessories for entertaining, cookbooks, gourmet products, and candles. A La Carte Alley is open for lunch Tuesday through Saturday from 11 a.m. to 2 p.m. The restaurant is located at 111 S. Court St., Cleveland; phone 662/843-6510. WOULD YOU LIKE TO HAVE RECIPES FROM YOUR FAVORITE MISSISSIPPI RESTAURANTS? Send your requests to Food Editor Mary Leigh Furrh, and the recipe could appear in our Dish It Out column. Send requests via e-mail to mlfurrh@aol.com or in writing to Dish It Out, 5 Lakeland Circle, Jackson, MS 39216. (Please note that recipes from chain restaurants may not be available.) |
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