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Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
Delicious Bread Pudding
From Joyce Brown of Doswell
Ingredients:
2 cups dry bread crumbs
4 cups hot milk
1/2 cup sugar
3 eggs, beaten
4 T melted margarine
Directions: Add bread crumbs to hot milk, cool. Combine
sugar, eggs, margarine, salt, vanilla, raisins, nutmeg and cinnamon with
bread mixture. Pour into buttered baking dish. Place dish in pan of hot
water. Bake at 350 degrees for 1 hour, or until knife inserted comes out
clean.
Leftover Turkey Soup
From Cynthia Ellis of Fredericksburg
Ingredients:
1 turkey carcass with nits of meat and dressing
3-4 quarts water
1 cup chopped celery
1 cup chopped carrots
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn (optional)
Leftoever gravy, giblets or chestnuts included
Leftover vegetables
Salt to taste
*If turkey was not stuffed, consider adding a chopped onion or onion
salt for added flavor.
Directions: Break up carcass and place in large pot with
any leftover bones. Cover with water and simmer for 2 hours. Cool. Skim
off fat and remove skin and bones. Return pieces of meat to pot. Add
remaining ingredients, partially cover and simmer for 1 hour or longer.
Salt to taste, and then serve.
Chili 'N' Beans
From Joann Frazier Hensley of McGaheysville
Ingredients:
1 lb. extra-lean ground beef
2 cans (16-oz.) red kidney beans, not drained
1 can Hunt's Manwich sauce
1 t chili powder
1/4 Texas Pete tabasco sauce
Directions: Preheat Dutch over for 3 minutes over medium
heat. Brown ground beef (about 10 minutes). Add beans, sauce and chili
powder. Stir to combine. Simmer 30 minutes. Add tabasco sauce and heat
until hot, about 4 minutes. Serve with crackers. Makes 8 to 10
servings.
Curry Green Pea Casserole
From Charlotte Campbell of Manquin
Ingredients:
1 can cream of mushroom soup
1/2 cup sour cream
1/4 t curry powder
1/2 t soy sauce
1 T Worcestershire sauce
2 (14.5-oz.) cans green peas
1 medium onion, chopped
1/4 sliced almonds
1/4 cup chopped pimento
3/4 cup stuffing mix
1/2 cup shredded cheese
Directions: Combine soup, sour cream, curry, soy sauce
and Worcestershire sauce in a medium bowl and stir well. Stir in rest of
ingredients except cheese. Bake at 350 degrees for 20 minutes. Sprinkle
with cheese and back 5 minutes more.
Veal Stew
From Nancy Finch of Richmond
Ingredients:
3 lbs. veal riblets, trimmed and meat cubed
1 large onion, sliced
2 garlic cloves, finely chopped
1/3 cup olive oil, divided
Salt and pepper
1 1/2 cups water
1 can (28-oz.) whole tomatoes
1/2 cup red wine
1 jar (15-oz.) onions
1 clove garlic, minced
Cooked rice
Directions: Trim riblets of fat. Trim away any bone and
reserve. Heat 3 tablespoons oil in heavy Dutch oven. Add bone, onion,
garlic and brown in hot oil. After meat is well browned, remove
bones, add remaining oil and brown veal cubes. Add water, tomatoes, and
wine. Cover and simmer for about an hour and a half or longer, or until
meat is tender. Before serving, add canned onions and, if desired, the
additional garlic. Simmer about 15 minutes. Serve over cooked rice. Serves
4 to 5.
