Subject: Butterscotch Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Nov 17 2000 - 07:27:24 EST
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F O O D F U N N Y
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Reader Teresa Johnson sent us this true food funny about a future food
service professional:
One day when my daughter was two, we ate lunch at a local Waffle
House. She was absolutely fascinated listening to the waitresses call
out the orders to the cook in that unique Waffle House dinerese. With
every order that included bacon, the waitress would end by calling out
"And bacon!" The first five or six orders we listened to all included
bacon. Then came an order without bacon. My daughter looked at me
with a panic stricken expression. Just as I was about to ask her what
was wrong, she stood up on her seat and yelled at the cook, "And
bacon!" After a moment of total silence, the patrons burst into
applause and laughter, and the manager offered her a job!
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "How to Cook Everything" by
Mark Bittman, Macmillan Publishing, 1998. It is available from
Amazon.com with this link:
http://www.amazon.com/exec/obidos/ASIN/0028610105/worldwiderecipes/
And a new edition which includes a searchable CD-Rom is available
here:
http://www.amazon.com/exec/obidos/ASIN/0764562584/worldwiderecipes/
Once you have made and tasted homemade pudding, you may never go
back to the "instant" stuff in the little cardboard box. It doesn't
take
much longer than the packaged product, and the results are far
superior.
Butterscotch Pudding
1/2 cup (125 ml) dark brown sugar
3 Tbs (45 ml) cornstarch (cornflour)
A pinch of salt
3 eggs
2+1/2 cups (675 ml) milk or half-and-half
2 Tbs (30 ml) unsalted butter, at room temperature
1 tsp (5 ml) vanilla extract
Mix together the sugar, cornstarch, and salt in a small saucepan. Mix
together the eggs and milk, and stir this into the sugar mixture,
whisking to dissolve the sugar and eliminate lumps. Heat over
moderate heat, stirring almost constantly, until the mixture has
thickened, about 10 minutes. Stir in the butter and vanilla extract.
Pour the mixture into a bowl, or 4 to 6 small individual bowls. Place
plastic wrap directly on the surface of the pudding to prevent the
formation of a "skin" and refrigerate until thoroughly chilled, at
least 2 hours. Serves 4 to 6.
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