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04-14-2008, 09:05 AM
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#1
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~Dish of the Week~ ~*~swishina~*~
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Trudy the Foodie Mod
Last Online: Yesterday 12:23 PM
Join Date: Feb 2007
Location: The Buckeye State
Real Name: Trudy
Posts: 7,840
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Big thanks to swishina for being our Dish of the week....thanks Susie for everything you add to the kitchen forums!
Name: Susie
Family: Married 5 years to John (a tax accountant), and Maggie 13 months
State: Utah (but I’m a true California Girl)
Favorite Drink? Water, or occasionally rootbeer
Favorite Vegetable? zucchini
Favorite Dessert? Éclair Cake
Crust: Filling:
1/2 c. margarine 2 small or one large package French vanilla pudding
1/4 t. salt 1 8 ounce package cream cheese, softened
1 c. water 3 c. milk
1 c. flour
4 eggs.
Topping:
1 package Cool Whip
Chocolate syrup
Heat water, margarine and salt until boiling. Remove from heat and add flour. Stir until mixture pulls away from sides. Add eggs, one at a time and beating well between each. Spread on a greased jelly roll pan and bake at 400 for 15-20 minutes. Poke bubbles with a fork while baking.
Beat cream cheese until smooth. Add pudding and milk. Beat until blended; mixture may be lumpy.
Spread filling over cooled crust. Top with Cool Whip and drizzle with chocolate syrup.
If I had to eat the same thing for the rest of my life it would be: Salad
Weirdest thing you ever ate? Cow Stomach Soup
I didn't think I'd like Indian Food, but I did!
Baking or Cooking? Cooking. I don’t measure so I can’t bake.
I seem to always add this ingredient: fresh garlic
Kitchen Gadget/Utensil/Appliance I couldn’t live without: my KitchenAid stand mixer. I’m starting to get addicted to my crockpot though
I enjoy being in the kitchen because: I like to eat
If my kitchen could talk it would say “this” about me: My husband says it’d say, “I miss you. I really enjoy the emails you’ve been sending.”
I learned everything I know about cooking from: my mom. I also worked as a student cook in the dorm cafeteria in college.
What I try to teach my kids about cooking: So far I’ve only taught her to clean up her toy kitchen mess.
Funniest cooking story: I once halved a recipe for peanut butter cookies and forgot to half the flour. Yuck.
My family LOVES it when I cook this: Coconut French toast with raspberries and mango
4 eggs
1/3 c. milk
1/2 t. cinnamon
1/2 t. sugar
4 pieces of bread
1/2 c. flaked coconut
Soak bread in mixture for 1 minute each side. Coat both sides in coconut. Bake on a greased cookie sheet at 475° for 5 minutes each side.
Family Favorite Recipe: Here is my Great-Aunt’s Pesto recipe. I make it with spinach and walnuts.
Basil Pesto
2 c. fresh basil
1/4-1/2 c. olive oil
3/4 c. grated parmesan cheese
2-3 cloves garlic, minced
1/2-3/4 c. pine nuts
1 t. lemon juice
1/2 t. salt
Grate parmesan cheese. Wash basil and trim off large stems. Put minced garlic, salt and pine nuts in food processor. Process a little to break up the nuts. Add basil and lemon juice. Process thoroughly to fine consistency, adding a little of the oil as you go. Add grated cheese and process until well combined. Store pesto in glass jar in the refrigerator, adding a layer of olive oil to the top to keep it from turning dark. Or spoon pesto into ice cube trays, cover with plastic wrap, and freeze. When frozen, remove pesto cubes and put in zip-loc freezer bag and store in freezer.
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HAPPY HOLIDAYS!
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