What do you do with that last little bit of milk that is right at the pull-date or just after the pull-date? I usually make a baked egg custard. I always double the recipe--since I could eat the whole dish by myself. I usually make this once or twice a month, I've substituted that last little bit of half and half, the remnants of a can of evaporated milk left over from another dish, and even some heavy cream. I don't recommend making the whole thing with cream, as it is so very rich. A little goes a long way.
When I was little, Mom always made this when we were sick, but very seldom when we were not. Its still one of my favorite dishes.
Its very simple to make, delicious to eat, and soon you will have the recipe memorized like I do! I use the recipe in the Better Homes & Gardens Cookbook (the red plaid one).
I usually let this cool before eating, but it is good a little warm too. Be sure to refrigerate leftovers. Good with fruit and muffins, or with some fruit pancake syrup.
I have a dish of this in the oven right now, and I can hardly wait to start eating!
Preheat oven to 325 degrees.
Place 1 1/2 or 2 quart casserole dish into a deep cake pan.
Beat (I use an electric hand mixer):
3 large eggs
Add:
1 1/2 c. milk
1/3 c. sugar
Beat together with electric mixer, until mixed, but not foamy. Pour into the casserole dish, and sprinkle with nutmeg or cinnamon. Place in oven, (pull out the rack a little bit) and add hot or boiling water to the cake pan. Be sure it is level with the top of the egg mixture. This is a crucial step towards a very creamy custard.
Bake 50 - 60 minutes. Center will still be a little wobbly, you don't want to overbake the custard. Remove from oven and cool. I usually (very carefully) remove the whole pan to the counter and let it cool in the hot water for a while. Or you can just add the hot water to your sinkful of dirty dishes.
Saturday, July 15, 2006
Thank you!
Thank you for the nomination for the Blogs of Beauty 2006! Whoever was kind enough to place our name on the ballot---thanks so much! I know we have some loyal readers out there in Webland and we appreciate you spending your internet time here with us.
To those of you who are new to our blog, we welcome you to our tiny kitchen on the web.
There's usually something good cooking here. We are quite budget conscious and try to eat as healthfully as possible, although we are probably not in the "crunchy" sphere. We share our menus for home cooked meals as a guide for you, just to whet your imagination and turn on that creativity in the kitchen. We like to make mealtime fun and enjoyable, plus we like when it looks pretty on the plate, and is well-balanced.
We do not post recipes that we haven't tried ourselves in our own kitchens.
We have a few plans for the blog--hopefully this fall we can get the recipes divided into sections for easier searching. We have more recipes to post, and I'm sure more menus are coming your way. I'm thinking of some how to posts, as well. If you have ideas, just let us know.
Please, if there are recipes that you would like us to share or questions that you have, just ask. We might not have the answers, but we can always ask our Mom. She's likely to know, since she's been cooking, baking and canning since she was a little girl.
Happy Cooking!
Kathryn and Mary Ann
To those of you who are new to our blog, we welcome you to our tiny kitchen on the web.
There's usually something good cooking here. We are quite budget conscious and try to eat as healthfully as possible, although we are probably not in the "crunchy" sphere. We share our menus for home cooked meals as a guide for you, just to whet your imagination and turn on that creativity in the kitchen. We like to make mealtime fun and enjoyable, plus we like when it looks pretty on the plate, and is well-balanced.
We do not post recipes that we haven't tried ourselves in our own kitchens.
We have a few plans for the blog--hopefully this fall we can get the recipes divided into sections for easier searching. We have more recipes to post, and I'm sure more menus are coming your way. I'm thinking of some how to posts, as well. If you have ideas, just let us know.
Please, if there are recipes that you would like us to share or questions that you have, just ask. We might not have the answers, but we can always ask our Mom. She's likely to know, since she's been cooking, baking and canning since she was a little girl.
Happy Cooking!
Kathryn and Mary Ann
Saturday, July 08, 2006
Two-Tomato Pasta
This is the companion side dish for the Basil Pork Chops (see post below). Lest I become redundant, this recipe is also from Simple & Delicious--the latest issue.
This recipe is good, but it needs something. The flavor is delicious. I think that it needs to be baked with some mozzerella cheese on top. Thats what I'm doing with the leftovers, since the recipe makes 9 servings.
Takes about 25 minutes to prepare!
Cook according to package directions:
8 oz. uncooked bow tie pasta (I used a whole box--12 oz since I hate to have half boxes of pasta open in my cupboard.)
Meanwhile (back at the ranch, er....stove):
Saute till tender:
1 T. olive oil
1/2 c. chopped onion (abt. 1/2 a large Vidalia)
2 t. minced garlic (be sure to reconstitute if you use dried, so it won't burn)
Mix till smooth:
2 t. flour
1 5 oz can of evaporated milk
Add to the onion/garlic mix, gradually. Bring to a boil, cook and stir until thickened, abut 2 min.
Add:
6 plum tomatoes, quartered
2 c. cherry tomatoes, halved
(I used what I had available, which were Roma's. I diced them instead of quartering.)
Add:
1/2 c. shredded Parmesan cheese
1/2 t. salt
1/4 t. pepper
Cook till all is melted, stir in pasta.
Sprinkle on top:
6 basil leaves, torn
Enjoy with the Basil Pork Chops.
This recipe is good, but it needs something. The flavor is delicious. I think that it needs to be baked with some mozzerella cheese on top. Thats what I'm doing with the leftovers, since the recipe makes 9 servings.
Takes about 25 minutes to prepare!
Cook according to package directions:
8 oz. uncooked bow tie pasta (I used a whole box--12 oz since I hate to have half boxes of pasta open in my cupboard.)
Meanwhile (back at the ranch, er....stove):
Saute till tender:
1 T. olive oil
1/2 c. chopped onion (abt. 1/2 a large Vidalia)
2 t. minced garlic (be sure to reconstitute if you use dried, so it won't burn)
Mix till smooth:
2 t. flour
1 5 oz can of evaporated milk
Add to the onion/garlic mix, gradually. Bring to a boil, cook and stir until thickened, abut 2 min.
Add:
6 plum tomatoes, quartered
2 c. cherry tomatoes, halved
(I used what I had available, which were Roma's. I diced them instead of quartering.)
Add:
1/2 c. shredded Parmesan cheese
1/2 t. salt
1/4 t. pepper
Cook till all is melted, stir in pasta.
Sprinkle on top:
6 basil leaves, torn
Enjoy with the Basil Pork Chops.
Basil Pork Chops
Our family enjoyed these different tasting pork chops on Friday night. The recipe is from the latest Simple & Delicious. Here is my take--since I usually change things a bit. We also had a side of Two-Tomato Pasta.
Time to Prepare and Cook: about 25 minutes
Combine in a small bowl:
1/4 c. packed brown sugar
1 1/2 t. dried basil
1/2 t. salt
1/2 t. chili powder
Add and stir til crumbly:
2 T. olive oil
Rub on:
4 boneless pork loin chops, (1/2 inch thick and 4 oz each)
Cook in a large skillet, over medium heat for 7 - 8 minutes on each side or until juices run clear.
Yield: 4 servings.
I used only 2 chops and eyeballed about 1/2 the brown sugar, etc. Also I set the chops on the grill (preheated to 250 degrees) and spread the brown sugar on top, then when I turned them, I spread it on the other side. It was hard enough to clean the grill without adding more burnt sugar to the mess. I also cooked mine 10 minutes per side. We like our meat well-done. Shawn was impressed with how tasty these were, and I loved how fast they cooked up.
Once again---here's a keeper from Reiman Publications--not that I was surprised or anything. ;-)
Time to Prepare and Cook: about 25 minutes
Combine in a small bowl:
1/4 c. packed brown sugar
1 1/2 t. dried basil
1/2 t. salt
1/2 t. chili powder
Add and stir til crumbly:
2 T. olive oil
Rub on:
4 boneless pork loin chops, (1/2 inch thick and 4 oz each)
Cook in a large skillet, over medium heat for 7 - 8 minutes on each side or until juices run clear.
Yield: 4 servings.
I used only 2 chops and eyeballed about 1/2 the brown sugar, etc. Also I set the chops on the grill (preheated to 250 degrees) and spread the brown sugar on top, then when I turned them, I spread it on the other side. It was hard enough to clean the grill without adding more burnt sugar to the mess. I also cooked mine 10 minutes per side. We like our meat well-done. Shawn was impressed with how tasty these were, and I loved how fast they cooked up.
Once again---here's a keeper from Reiman Publications--not that I was surprised or anything. ;-)
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