INDIAN PUDDING  Chef Bobby Hacket    (  PRINT  RECIPE )

Serves 4-6

1/3 cup CORN MEAL

1/2 tsp GINGER

1/3 cup DARK MOLASSES

1/4 cup SUGAR

3 1/2 cups WHOLE MILK DIVIDED

1/4 tsp SALT

1/2 tsp CINNAMON

1 tbsp BUTTER

1 WHOLE EGG , BEATEN

NEEDED:  OVEN, MEDIUM SAUCE PAN

MIXING BOWL WHISK, BAKING DISH

SCALD the MILK and set aside 1 CUP in a

medium sauce pan over the medium

heat ,

COMBINE the CORN MEAL and MOLASSESA,

and gradually stir in 2 1/2

cups of MILK.  

COOK briefly until mixture thickens, stirring constantly to prevent

scorching and to produce a smooth texture.

ADD the SUGAR , SALT, GINGER, CINNAMON , BUTTER,

and beaten EGG and stir

until well BLENDED.

POUR the mixture into a well-greased BAKING DISH and bake in

pre-heated 300 degree

oven for 30 minutes.

REMOVE from OVEN and stir in the remaining heated 1 cup of MILK and

RETURN to the oven for

2 HOURS.

REMOVE from OVEN again, allow a few minutes to set and

serve warm with ICE CREAM , WHIPPED

CREAM or HARD SAUCE.

Enjoy and Remember the "Good Ole Days"

BH

"USE YOUR

IMAGINATION.....

AND ADD A

LITTLE OF THIS

&

A LITTLE OF THAT

TO A RECIPE"

Chef Bobby Hacket

TORTELLINI CAKE

PRE HEAT OVEN 350

YOU WILL NEED TO PREPARE RECIPE:

1.   OLIVE OIL or Vegetable Spray for using inside FLUTED CAKE MOLD

2.   A light mixed of BREADCRUMBS for bottom and sides of FLUTED CAKE MOLD

3. 1 1/2 pounds of dried TORTELLINI ( Tri-Color or Plain)

4. - 1 CUP of FRESH or CAN STRING BEANS - 1 CUP of FRESH/CAN SWEET PEAS

5. 1 TSP OF BASIL

6. Quality OLIVE OIL , (light olive oil)

7. Minced WHITE GARLIC , (2 large or 4 small cloves)

8. 1/2 pound COOKED SAUSAGE MEAT – Salami Cut up/ Pepperoni may also be used

9. RICOTTA CHEESE / whole milk please / 1/2 pound ( dried of water content)

10. 1 cup of PARMIGIANO ( grated)

11. 1 EGG / plus 2 yokes

12. 1 Cup of grated ( 4 ITALIAN CHEESE MIX ) purchased at supermarket of choice

THE RECIPE:

PREPARE THE FLUTED CAKE MOLD, LIGHTLY SPRAY THE INSIDE AND DUST WITH
BREAD CRUMBS.

IN A LARGE COOK POT BRING TO A BOIL LIGHTLY SALTED WATER

ADD THE 1 1/2 POUNDS OF TORTELLINI, (10-15 MINUTES-TASTE TEST FOR TEXTURE)

DRAIN AND SET ASIDE TO COOL. REMEMBER, TORTELLINI WILL BE COOKED THROUGH ON BAKING.

IN 13” SAUTÉ PAN OR SKILLET ADD OLIVE OIL, SLIGHTLY WARM THE OLIVE OIL, (MEDIUM HEAT)

ADD MINCED GARLIC AND SAUTÉ UNTIL GOLDEN BROWN;

ADD FRESH STRING BEANS, SWEET GREEN PEAS, COVER WITH WATER,

BRING TO A SLIGHT BOIL, UNCOVERED, TEST FOR AL DENTE, ABOUT 20 MINUTES, ADD BASIL
LAST MINUTE OF COOKING.

ADD THE COOKED SAUSAGE MEAT, SALAMI, CUT UP PEPPERONI, AND COOK FOR ANOTHER 10 MINUTES,
COOL OFF THE ENTIRE MIXTURE IN REFRIGERATOR…

IN A LARGE MIXING BOWL, COMBINE BEATEN EGGS, WITH THE CHEESES, (4 ITALIAN CHEESE MIX)

SEASON WITH AN ITALIAN SEASON MIX (PRE MADE MAY BE USED)

ADD PARMIGIANO, MIX THOROUGHLY, ADD TORTELLINI, SEASON WITH PEPPER, TO TASTE

COMBINE THE TORTELLINI  INTO THE MIX.
SPOON THE MIXTURE INTO FLUTE MOLD,  BAKE AT 350 - 45 -60 MINUTES 

ITAKE FLUTE PAN OUT OF OVEN - INVERT ONTO A ROUND SERVING PLATTER

ADD A SMALL ROUND GLASS OR STAINLESS CUP OF RED SAUCE IN CENTER OF MOLD - SERVING LADLE

( present the entire mold on dining table , cut slices as you would a cake , have guest add sauce if they wish)

SERVE WITH LIGHT VINEGARETTE /OLIVE OIL BITE SIZE PIECES OF ROMAINE LETTUCE

CHIANTI OF CHOICE.  www.lukes1.com