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"Cooking is like love, it should be entered into with abandon or not at all"  - Harriet van Horne

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Nashville Pudding

  • Ripe cherries
  • Sugar
  • Thin slices of bread
  • Butter
  • 4 Tbsp brandy
Stone and stew the cherries with plenty of sugar. Butter the slices of bread. Place a layer of the buttered bread in a pudding dish, then a layer of the cherries while still warm. Repeat the layers until the dish is full.

Pour the brandy over the top and cover with a meringue. Brown slightly in the oven.

Serve cold, with a warm smile.

Corned Beef Croquettes

  • 2 Tbsps butter
  • 1/2 cup mashed potatoes
  • 1/4 cup cream
  • 1 1/2 cups finely chopped corned beef
  • 2 Tbsps chopped parsley
  • 1 well-beaten egg
  • Egg and bread crumbs
  • Pepper to taste
  • Salt (if necessary)
  • Cooking oil
Melt the butter in a saucepan. Add the mashed potatoes and cream. Heat through and through. Next, put in the meat, parsley and seasoning, and lastly, the beaten egg. Spread the mixture on a plate. When cool, Mold into the shape of croquettes, either in the form of large corks or a cone. Coat with beaten egg and bread crumbs. Fry golden in smoking-hot fat.

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