Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
July 2005
***
Helpin' Hands Cole Slaw
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1 packet Splenda No Calorie Sweetener (or
2 tsp. sugar)
1 - 10 ounce package "angel hair" fine shredded cabbage
In a small mixing bowl or measuring cup, combine the first
five ingredients. Empty cabbage into a medium-size mixing bowl and spoon
mayonnaise mixture on top. Gently stir slaw until thoroughly mixed.
Refrigerate at least 15 minutes or until ready to serve.
Bread & Butter Pudding
18 slices white bread
1 - 2 sticks margarine or butter, softened
cinnamon to taste
raisins or mini-chocolate chips (optional)
2 - 12 ounce cans evaporated milk
1 - 14 ounce can sweetened condensed milk
2 cups water
2 teaspoons vanilla extract
4 eggs, beaten
1 cup sugar
1/2 teaspoon nutmeg
splash of rum (optional)
In a 13x9 baking dish, make a layer of 6 slices of bread,
buttered on both sides. Sprinkle with cinnamon and raisins or chocolate
chips to taste. Repeat these steps two more times so there is a total of
3 layers of buttered bread with cinnamon and raisins or chocolate chips.
Mix milks and remaining ingredients together. Slowly pour
mixture over bread. (There is a lot of this milk mixture, but it all
goes in.) Using a wide spatula, press bread gently, but firmly down into
milk. Milk should be over the bread as much as possible. The bread will
be thoroughly saturated.
Bake at 350 degrees for 1 hour. Bread will rise as it bakes,
but will fall once taken out of the oven. Serve warm, if possible.
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