Crème Brulee
Serves 6
2 1/3 cups heavy cream
2/3 cup milk
¼ cup granulated sugar
3 whole eggs
3 egg yolks
1 teaspoon vanilla extract
¾ cup light brown sugar
Serves 50
5 quarts heavy cream
1 ½ quarts milk
2 cups granulated sugar
25 whole eggs
25 egg yolks
3 tablespoons vanilla extract
6 cups light brown sugar
Preheat oven to 300 degrees. Heat cream, milk and sugar in a heavy saucepan to almost boiling. In a separate bowl, beat whole eggs and extra egg yolks
together.
Gradually whisk the heated mixture into the eggs, then return mixture to the
saucepan. Cook over moderate heat, stirring constantly with a wooden spoon,
until custard coats the back of the spoon (three to four minutes). Remove
from heat and stir in vanilla.
Pour custard into six individual custard dishes or into shallow baking dishes.
Set dish or dishes in a large pan and place on the middle rack of the oven.
Pour hot water into the outer pan to come level with the custard. Bake 35 to
45 minutes, until center of custard is set. When done, remove custard from
water bath and cool. Cover and chill. A few minutes before serving, preheat
broiler. Sift brown sugar evenly over top of custard, spreading to the edges.
Set custard under broiler as close to heat as possible. Broil until browned but
not burned, about 1 ½ minutes. Watch closely. Remove and chill. Serves six.
www.womensministries.ag.org
© 2006 National Women’s Ministries Department
Creamy Penne Pasta with Bacon and Chicken
Serves 6
Serves 50
12 bacon slices
100 bacon slices (about 8 lbs.)
3 chicken breast halves, boneless, cooked 24 chicken breast halves, boneless,
cooked
2 garlic cloves, minced
½ cup minced garlic
8 oz. fresh mushrooms, sliced
1 ½ lbs. fresh mushrooms, sliced
1 lb. penne pasta, cooked
8 lbs. penne pasta, cooked
1 cup grated parmesan cheese
8 cups grated parmesan cheese
1 pint whipping cream
1 gallon whipping cream
4 green onions, sliced
32 green onions, sliced
Prepare pasta per directions on package. Chop or pull apart cooked chicken
breasts into bite-size pieces.
While the pasta is cooking, cook bacon in skillet (or oven) until crisp. Remove
bacon. Using either bacon drippings, butter or olive oil, saute mushrooms and
garlic for four minutes or until tender. Stir in whipping cream, parmesan cheese,
and pepper, and simmer over medium-low heat. Season with salt and pepper to
taste. If needed, use a little cornstarch dissolved in cold water to thicken (remember the other ingredients will help it thicken as well).
Stir in pasta, bacon, chicken, and green onions. Serve hot. Reserve some of the
green onions to garnish the top. The recipe will give generous servings. If desired, add ½ cup green peas with the pasta for color and taste.
www.womensministries.ag.org
© 2006 National Women’s Ministries Department
Orange Almond Salad
Serves 6
1 head romaine or butter lettuce,
washed, dried and torn
1 small can mandarin oranges, drained
1/3 cup dried cranberries
1/3 cup sliced almonds, toasted
Serves 50
8 heads romaine or butter lettuce,
washed, dried and torn
3 large cans mandarin oranges,
drained
3 cups dried cranberries
3 cups sliced almonds, toasted
Toss together the salad ingredients, reserving some of the fruit and almonds to
garnish the salad. Whisk the dressing ingredients together and toss with the salad.
Serve immediately.
Magic Dressing
½ cup olive oil
½ cup red wine vinegar
¼ cup sugar
Salt to taste
Dash of tabasco
www.womensministries.ag.org
© 2006 National Women’s Ministries Department
4 cups olive oil
4 cups red wine vinegar
1 ½ cup sugar
Salt to taste
A few drops of tabasco
Spinach and Cheese Crostini
Serves 12
1 baguette loaf, cut into ½ inch slices
2 tablespoons butter
½ cup finely chopped onion
1 clove garlic, minced
1 9 oz. package frozen, chopped spinach,
thawed and squeezed dry
1 8 oz. package light cream cheese
¼ cup roasted red peppers
½ cup shredded cheddar cheese
Serves 50
4 baguettes, cut into ½ inch slices
1 stick butter
2 cups finely chopped onion
4 cloves garlic, minced
4 9 oz. packages frozen, chopped
spinach, thawed and squeezed dry
4 8 oz. packages light cream cheese
1 cup roasted red peppers
2 cups shredded cheddar cheese
Place baguette slices on baking sheet. Bake at 375 degrees for 4-6 minutes until
light brown. Set aside.
Melt butter in skillet over medium heat. Add onion and garlic. Cook 5 minutes, or
until softened. Add spinach and continue cooking for one minute or until warm.
Place cream cheese in bowl, using mixer mix about 30 seconds, add spinach
mixture. Mix for 30 additional seconds and add red peppers, mixing for a final 30
seconds.
Spread mixture on toasted baguette slices. Top each slice with one teaspoon cheddar cheese.
Bake at 375 degrees until thoroughly heated and cheese is melted. Serve warm.
www.womensministries.ag.org
© 2006 National Women’s Ministries Department