A good friend gave me his published
recipes about a year ago in a precious Christmas cookbook entitled,
"Keeping Christmas." Bill Coxwell wrote in the front,
"For Vera, an inspiration and mentor." Very sweet words
but more importantly an message that registered very dearly to me.
I have enjoyed Bill's recipes and his friendship and I hope you
will, too. If you would like to purchase one of Bill's Keeping Christmas
Cookbooks, make checks payable to William Coxwell, P.O. Box 148,
Appling, Georgia 30802. $15 each, plus $2 for shipping.
Sweet Potato Bread Pudding
|  1
1/4 lbs. fresh sweet potatoes, peeled and sliced
2 cups raisins (optional)
1/4 cup dark rum
5 large eggs, lightly beaten
1/2 cup sugar
1 quart whipping cream
2 cups Half & Half
2 Tbs. molasses
1 Tbs. ground cinnamon
1/2 loaf French bread, torn
Boil sweet potatoes until tender and drain well. Combine
eggs and next 5 ingredients in a large bowl. Mash sweet
potatoes and fold into egg mixture along with rum. Add bread
and allow bread to soak 10 minutes. Pour into a greased
11 x 7 inch baking dish. Bake at 350 degrees for 1 hour
or until set. Serve with Rum Sauce and a dollop of whipped
cream.
RUM SAUCE
1 1/2 cups butter
1/4 to 1/3 cup dark rum
3 cups sifted powdered sugar
1 egg yolk
Whisk all ingredients together in a small saucepan. Cook
5 minutes, stirring until mixture thickens.
|
Cabbage Au Gratin
2-3 pounds cabbage,
chopped
bacon fat (several Tbs. to season cabbage
2 Tbs. margarine
2 Tbs. flour
1 cup milk
|
1/2 cup shredded
cheddar cheese
1 cup bread crumbs
3 Tbs. melted margarine
1/4 cup shredded cheddar cheese |
Boil cabbage in salted water with bacon fat for 7-10 minutes.
Do not overcook; drain well. Melt margarine in skillet. Stir in
flour and cook 1 minute and whisk in milk, making a white sauce.
Stir 1/2 cheese into sauce. Layer cabbage in a pyrex casserole
and cover with sauce. Toss bread crumbs, margarine and 1/4 cup
cheese and sprinkle over the top. Bake at 375 degrees for 10-15
minutes or until hot and bubbly.
|
