AWWW the guys cook too!

[Bill E]

Bill and Thomas and I had such a great time at the Gathering! Thomas loved the Tug boats! I loved the bread pudding (among other things) and simply MUST have the recipe from Lola - please!!!
I'd also love the recipe for the Alaskan salmon!
thanks,
Janet (Bill E's wife)

[Bill Edmundson]

Here you go.

White Chocolate Bread Pudding
Dick Brennan, Jr. Palace Café NOLA

3 cups heavy (whipping) cream
10 oz. white chocolate, chopped
1 cup milk
½ cup sugar
2 eggs
8 egg yolks
1 loaf French bread, cut into ¼ inch thick slices.
Lauren uses ½ French & ½ sourdough.
2 tbs chocolate shavings for garnish

Preheat the oven to 275 F. In a medium saucepan heat the cream but do not boil. Remove from heat, add the white chocolate, and stir melted and smooth. In a double boiler over barely simmering water, heat the milk, sugar, eggs, and egg yolks together until warm. Blend the egg mixture into the cream and chocolate mixture.

Place the bread slices in a baking pan. Pour ½ the mixture over the bread. Let sit 30 min., then add the rest. Cover with foil and bake 1 hour. Remove foil and bake 15 min. or till golden brown.

White Chocolate Sauce

8 oz. white chocolate, chopped
1/3 cup heavy (whipping) cream

In a double boiler over barely simmering water, melt the chocolate, stirring until smooth. Remove from heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth.


Bill

[Gayle Brantuk]

I'd like the recipe for that chicken dip that Ronda Hargenrader made--I think she made it. That was yummy!

Thanks!

[Bill E]

Thanks, Bill & Lola!

[Nomad_19]

Here is the recipe for Buffalo Chicken Dip. Rhonda is glad you enjoyed it, Gayle.

2 large(12.5 oz.) cans of chicken
2 8 oz. cream cheese
3/4 cup of Frank's Original hot sauce
2 cups shredded cheddar cheese
1 cup either Ranch or Blue Cheese dressing

Put the chicken and hot sauce in crock pot and heat through while shredding the chicken. Then add the cream cheese, dressing and half of the shredded cheese. Once melted, added the remaining cheese and heat through.

Goes great with crusty French baguettes, tortilla chips, pita chips or veggies.

[Roberta]

Here is a link to the Brats and Kraut recipe. It is for 8 brats in a small slow cooker, but can be made in larger batches like I did in my Nesco by proportionately increasing ingredients.

Roberta

http://www.tasteofhome.com/Recipes/Brat ... Sauerkraut

[kens]

Roberta,
Those brats were awesome!!

[Roberta]

Thanks, Ken!!! In addition to the recipe, I like to braze the brats on the grill to give them a grilled look. Just a minute or two for color.

Roberta

[Gayle Brantuk]

Thanks everyone! I'm hungry...

[Bill Edmundson]

OK. Several people asked about my chili. I don't really have a recipe. Much of it is as Justin Wilson used to say "To Taste!"

I usually make a double batch for the Gathering. But here goes.

3 to 3 1/2# ground beef.
1 medium to large onion per pound.
1 Large can of diced tomatoes
1 can tomato paste
1 large can of Chili beans
1 can black beans
1 can white beans
1 can kraut (don't drain or rinse)
Small can of corn (It's mostly for color and texture.)
Chili Powder
Cumin (Be careful, A little goes a long way.)
Black pepper
Red pepper
Any pepper you want

I brown the meat with Southern Seasoning and the onions. Southern Seasoning has salt, pepper and garlic. And other stuff.

After the meat is browned, pour off the grease if you want to. Dump the other stuff in and stir.

We serve with cheese, jalapenos, cracker, green onion, hot sauce, salt and pepper. (That's not our friend Pepper! Although, she might be willing.)

Bill

[chugalug]

If your chili gets to be too warm -dump in a warm beer.thins out the mix tho.Grain Belt is best