Squirrel X's Culinary Miscellany!
rabbit approved souffl�
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Rabbit Approved Souffl�
Ingredients:
1 pound carrots, peeled and steamed
3 eggs
1/3 cup white sugar
3 tablespoons flour
1 teaspoon vanilla extract
1/2 cup butter, melted
1 dash nutmeg
1/4 cup crushed cornflakes [or pecans]
2 tablespoons brown sugar
2 teaspoons butter, softened
Instructions:
1) Preheat overn to 350�.
2) Pure� carrots, eggs, sugar, flour, vanilla extract,
1/2 cup melted butter, and dash of nutmeg 'til smooth. If you're not usin' a blender or an electric mixer, this is gonna take you a while.
3) Pour mixture into a greased 1 and 1/2 quart souffl� dish
and bake for forty minutes.
4) Combine crushed cornflakes, brown sugar, and
2 tablespoons softened butter.
5) Sprinkle toppin' over top of souffl�, then bake ten more minutes,
'til lightly browned.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
� Squirrel X / 2002, 2003, 2004, 2005, 2006Click here to read how this site is protected by copyright laws.