Camille Glenn's Old-Fashioned Christmas Cookbook by Camille Glenn

By Camille Glenn

A souvenir cookbook encouraged by way of the vintage meal of vacation trips earlier, from the writer of THE background OF SOUTHERN COOKING. it is divided into nineteen vacation menus, which salute seasonal actions from "Trimming the Tree" to "Ringing within the New Year." A BOOK-OF-THE-MONTH CLUB'S stable prepare dinner ebook membership choice.

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Extra resources for Camille Glenn's Old-Fashioned Christmas Cookbook

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Add the chopped onions and bring to a boil. Simmer until the onions are almost tender, about 10 minutes. Then add the noodles and bell peppers and simmer until the noodles are tender, 5 minutes for fresh, 10 or so for dried (taste a noodle to check if it’s done). Add the reserved chopped beef and chopped parsley and season with salt and pepper. Bring the soup back to a boil. 4. Serve the soup, piping hot, in large soup plates. Serves 6 VARIATION: Beef, Mushroom, and Noodle Soup: Remove the stems from ¼ to ½ pound fresh mushrooms and add the stems to the stock along with the onions, carrots, and celery in step #1.

2. In a heavy saucepan that is not made of aluminum, combine the egg yolks, sugar, flour, and salt. Beat until the mixture is pale yellow. 3. Warm the milk in a small saucepan. Place the egg yolk mixture over a medium heat and slowly stir in the warm milk. Cook, stirring constantly with a whisk or wooden spoon, until the custard coats a wooden spoon rather heavily, 4 to 5 minutes. 4. Immediately pour the custard into the chilled mixing bowl (this stops the cooking), cover, and place in the refrigerator until it is cold, about 2 hours.

Meanwhile, preheat the oven to 350°F. 9. Brush the bread sticks with the beaten egg white and sprinkle them with your choice of coarse salt, poppy seeds, or toasted sesame seeds. Bake until golden brown, 25 to 30 minutes. Makes 15 to 18 bread sticks VARIATION: Crunchy Cornmeal Bread Sticks: Add ¼ cup fine white cornmeal and reduce the flour to between 1½ and 1⅔ cups. Use coarse salt as the topping. COLONIAL GINGERBREAD This gingerbread came to Virginia from England at the time George III was struggling to hold on to the colonies (or rather, to their taxes).

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