 Bread Pudding
1 Loaf French Bread
3 Cups Evaporated Milk
1 1/2 Cups Cold Water
Raisins |
6 Eggs
1 1/2 Cups Sugar
1 1/2 Tablespoons Vanilla
Cinnamon Sugar |
Butter and toast French
bread. Mix eggs, evaporated milk, water, sugar and vanilla, and push down in
bread.
Top with cinnamon sugar.
Place in oven 375 degrees for 30-40 minutes.
Check occasionally to see if bread is getting firm.
The Sauce
1/2 lb. Margarine
2 Cups Sugar
3 Eggs |
1/2 oz. Whisky
1/2 oz. Rum |
Melt margerine. Add
sugar. Cook over medium heat stirring constantly with a
whip. Blend well and remove from fire. Add eggs and beat
slightly. Add whisky and rum. Pour over hot bread.
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Buttermilk Pie
4 Eggs
1 Cup Sugar
1/4 Cup Flour
1 Teaspoon Vanilla |
1/2 Cup Butter
3/4 Cup Buttermilk
9 inch Pie Shell |
Beat eggs and add sugar,
then flour and vanilla. Add melted butter and buttermilk
and beat well again. bake at 325 degrees until firm and
browned nicely on top. About 45 minutes.
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Marvin Vicknair's
Whole Fried Turkey Recipe
| Ingediients: 1 Bottel
McCormick's Onion Juice
1 Bottle McCormick's Garlic Juice
4 Sticks of Margerine or butter
Peanut Oil (enough to cover turkey)
Red Pepper (Optional)
1 Turkey (10 - 20 lbs, Your Choice)
Tony's Seasonings
|
| Directions: Begin by preparing
the marinade. Combine the onion juice, garlic
juice, margerine, Tony's seasoning and red pepper
in a saucepan and heat until the margerine melts.
The more seasoning and red pepper, the spicier
the turkey will be. Cover the outside of the
turkey with Tony's seasoning, rubbing into legs,
thighs, etc., place the turkey in a plastic bag.
pour the remaining marinade into the bag, seal it
and place the turkey in the refrigerator. VERY
IMPORTANT: Let the turkey marinate at least 24-36
hours before you are ready to cook.
Preheat enough peanut oil in the cooking pot
to completely cover the turkey when placed in the
pot. Remove the turkey from the marinade and
place in the hot oil - filled pot. Cook the
turkey approximately 3 minutes per pound of
turkey. Check to see if the turkey is done by
sticking the breast with a carving fork. If no
juices come out from sticking the turkey, the
turkey is done
|
ENJOY!
|
