We've been dealing with -45 to -55 degree wind chills in our area for the last couple of days and there doesn't seem to be much relief soon. What a great time to page through the cookbooks to find a recipe or two to try that you've been promising yourself you'll do for who knows how long.
The following recipe is truly unique as well as challenging.
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Recipe: Preserved Husband
Be careful in your selection, do not choose too young, and take only such as have been reared in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience; well-seasoned with smiles and flavored with kisses to taste. Wrap them in a Mantle of Charity, keept them warm with a steady fire of domestic devotion and serve with Peaches and Cream.
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Incidentally, I did prepare the following recipe this last week-end.
Peaches and Cream Cheesecake
1/2 cup milk 3/4 cup all-purpose flour
1 tsp. baking powder 1/2 tsp. salt
1 small pkg. dry vanilla
pudding mix(NOT INSTANT) 3 Tblsp. softened butter
15-20 oz can sliced peaches 1 egg
1/2 cup white sugar 8 oz. cream cheese
3 Tblsp. juice from peaches
1 Tblsp. sugar 1/2 tsp. cinnamon
Combine milk, flour, baking powder, salt, pudding, butter and egg in a large mixer bowl. Beat 2-minutes at medium speed. Grease bottom and sides of a 9" deep dish or 10" pie plate. Pour mixture into prepared pan. Drain peaches and reserve the juice. Place peaches over batter.
Combine cream cheese, sugar and juice. Beat 2-minutes at medium speed. Spoon on top of peaches to within 1" of edge of the pan.
Combine sugar and cinnamon. Sprinkle over filling. Bake at 350-degrees for 30-35 minutes. Serve warm and refrigerate any leftovers. That is if there are any leftovers!!
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