Kopy Kat Recipes - C

Cajun Cafe's Bourbon Chicken

1 pound chicken leg or thigh meat
cut in bite size chunks
4 oz soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 degrees for one hour in a single layer, basting every 10 minutes.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons. white wine. Stir and add chicken. Cook for 1 minute and serve.

Carl's Jr. Chicken Club

2 whole chicken breasts, boned and halved
1 cup Lawry's Teriyaki Marinade
4 whole-wheat hamburger buns
8 slice bacon
1/4 cup mayonnaise
1 cup alfalfa sprouts, loosely packed
4 lettuce leaves
4 large tomato slices
4 Slice Kraft Swiss Cheese Singles

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat a clean barbecue to medium grilling heat. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot.

Cook the bacon in the pan until crisp, then set aside. Grill the chicken breasts 5 to 8 minutes per side, or until cooked through. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom.

Divide the sprouts into 4 portions and mound on each bottom bun. On the sprouts, stack a lettuce leaf, then a slice of tomato. Place one chicken breast half on each of the sandwiches, a top the tomato.

Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other. Top off the sandwich with the top bun. Microwave for 15 seconds on high. Makes 4 sandwiches.

Cafe LuLus Meat Loaf

1/2 onion, chopped
3 medium mushrooms, chopped
1 tablespoon vegetable oil
1 1/4 pounds ground beef
1 1/4 pounds ground pork
3 small eggs, beaten
1/2 cup ketchup
1/4 cup chopped parsley
2 1/4 teaspoons granulated garlic
2 1/4 teaspoons granulated onion
1/2 tablespoon dried thyme
2 1/4 teaspoons salt
1/2 teaspoon black pepper
3/4 cup fresh bread crumbs

Preheat oven to 350 degrees. Saute onion and mushrooms in oil until onion is translucent, then puree in food processor. Place in large bowl with all remaining ingredients except bread crumbs and mix well; add bread crumbs and mix well.

Shape meat into two loaves and place on sheet pan lined with parchment paper, or divide between 8 1/2-by-4 1/2-inch loaf pans. Place in preheated oven and bake until done, about 1 hour. Makes 2 meatloaves, 10 to 12 servings.

Cameos Restaurant Chicken Almond Salad

1/2 cup prepared whipped cream or commercial whipped topping
1/2 cup mayonnaise
1 1/2 cups cooked shell macaroni
2 hard-cooked eggs, cooled
3/4 cup chopped celery
1/3 cup sliced green olives
1 cup red grapes, halved
2 cups cooked cubed chicken
Salt and pepper to taste
Leaf lettuce to line serving plates
1/2 cup slivered almonds to garnish

In large bowl, combine whipped cream or topping and mayonnaise. Mix until well blended. Fold in macaroni, eggs, celery, olives, grapes and chicken. Add salt and pepper. Chill 24 hours.

Taste and adjust seasonings if desired. When ready to serve, line six plates with leaf lettuce. Arrange salad over lettuce, then garnish with almonds. Makes 6 servings, 1 cup each.

Clearview Supper Club Broccoli Soup

1 gallon homemade chicken stock
2 large bunches broccoli, washed
1 cup (2 sticks) butter
1 cup flour
1 pint whipping cream
2 tablespoons chicken base
2 cups shredded cheddar

In 8-quart pot, bring stock to boil. While stock heats, coarsely chop broccoli. Do not use last 3 inches of stalks. Add broccoli to boiling stock; simmer 15 minutes.

Meanwhile, in small saucepan, melt butter, add flour and cook, whisking, 2 to 3 minutes to make a roux. Add cream to soup, then slowly add roux to soup, mixing briskly with wire whip. Add enough roux so that soup coats back of spoon.

When soup is thickened add cheese and blend until melted. Stir regularly so cheese does not burn on bottom of pot. Keep hot until ready to serve. Makes about 10 servings.

Carnegie's Club Room Triple Fudge Torte

1/2 cup (1 stick) butter
2 1/4 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
3 squares (1 ounce each) melted bitter chocolate
2 teaspoons baking soda
1 cup sour cream
2 1/4 cups cake flour
1 cup water
Pastry cream (see recipe)
Frosting (see recipe)
Fresh flowers or fruit for garnish

To make cake: Preheat oven to 350 degrees. Cream butter and brown sugar in bowl. Add eggs and beat well. Add vanilla, melted chocolate and baking soda. Alternately beat in sour cream, flour and water. Divide batter evenly between 2 greased and floured 9-inch round cake pans.

Bake in preheated oven 30 to 35 minutes or until done. Center should spring back when touched or toothpick inserted into center of cake should come out clean. Cool on rack. While cake cools, prepare pastry cream filling and frosting.

Generously spread pastry cream over bottom layer of cooled cake. Add top layer. Then frost, spreading thick layers of frosting over top and around sides of cake. Use remaining frosting to pipe decorative edges around top edge of cake, as well as around bottom edge of cake. Decorate with fresh flowers or fruit if desired. Refrigerate until ready to serve and refrigerate any leftovers. Makes 8 to 12 servings.

Note: There may be some additional frosting left over. It can be refrigerated 1 to 2 days and used to frost other desserts.

Carnegie's Pastry Cream and Frosting

Pastry cream:

5 egg yolks
2 1/2 cups half-and-half cream
1/2 cup sugar
1/4 to 1/3 cup unsweetened cocoa powder
1/3 cup flour
1 envelope unflavored gelatin
1 tablespoon butter
1 teaspoon vanilla extract

Slightly beat egg yolks in top of double boiler. Gradually add half-and half, sugar, cocoa to taste, flour and gelatin, whisking constantly. Cook until thickened, continuing to whisk, about 15 minutes. Remove from heat, add butter and vanilla. Refrigerate until cool and of spreading consistency.

Frosting:

10 egg whites
2 cups sugar (divided)
3 tablespoons plus 1 teaspoon water
1/2 teaspoon plus 1/8 teaspoon cream of tartar
1/4 cup unsweetened cocoa powder
4 cups (8 sticks) butter, room temperature

Stir together egg whites and 1 1/4 cups sugar in saucepan. Add water and cream of tartar. Cook over low heat, beating with portable mixer set at low speed. Do not let mixture foam in pan. Continue to beat over low heat, until mixture reaches 160 degrees. Transfer mixture to large bowl.

In separate bowl, combine remaining 3/4 cup sugar and cocoa powder. Add to egg white mixture, 1 tablespoon at a time, beating constantly on high speed until sugar is dissolved. To be sure sugar is dissolved, rub a small amount of meringue between thumb and forefinger; it should not feel grainy. At this point, frosting should be glossy and stand in soft peaks.

Cut butter into chunks and gradually add to frosting, whipping mixture until butter is completely worked in. Mixture should be smooth and spreadable, but will stiffen with additional whipping.

Crab-N-Fin Granny Smith Apple Slaw

5 Granny Smith apples, cored, shredded with peel and very well drained
1 carrot, peeled and shredded
1 cup currants (raisins can be substituted)
3/4 cup chopped walnuts
2 cups mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon poppy seed

In large bowl, combine apples, carrot, currants and walnuts. To make dressing, combine remaining ingredients. Add about 1 cup dressing to the slaw. Add additional dressing if desired. Mix well. Chill well before serving. Makes 10 to 12 servings.

Carrabba's Italian Grill Chicken Bryan

Chicken
6 large chicken breasts
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese, softened to room temperature

Sun-Dried Tomato Sauce
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper

Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice.

Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through.

Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken. Serves 6.

Carrabba's Fettuccine Milano

1/2 ounce clarified butter
6 shrimp
Pinch of salt and white pepper
Pinch finely chopped garlic
1/4 cup diced tomatoes
2 ounces sliced mushrooms
Heavy pinch of scallions
5 ounces fresh fettuccine

Sauté sliced mushrooms in a little olive oil. Add pinches of salt and black pepper. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.

Heat 1/2 ounce clarified butter. Add shrimp, rubbed with white pepper and salt. Cook until done. While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.

Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo. Add cheese and cook for 30 to 45 seconds to meld flavors.

Ladle 4 ounces of Alfredo sauce into sauté pan. Heat until it starts to boil around the edges. Remove from heat.

Carrabba's Italian Grill Sausage and Peppers

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

Carrabba's Chicken Marsala

1 chicken breast, grilled
1 cup dry Marsala wine
1/2 cup (1 stick) butter
Pinch of salt
Pinch of black pepper
1/2 cup mushrooms, sautéed

Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent. Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving. Makes 1 serving

Cork N Cleaver Chicken Stock

1 chicken (3 to 4 pounds) or 3 pounds cut-up chicken
1 bunch celery, cut into 1-inch pieces
2 carrots, cut into 1-inch pieces
1 onion, quartered
2 gallons cold water
1 lemon, halved
1 bay leaf
4 sprigs fresh parsley
2 sprigs fresh thyme
3 tablespoons chicken base
2 to 3 whole black peppercorns

Place chicken, celery, carrots and onion in very large, deep pot. Add water. Slowly bring to boil. Cook, regularly skimming off surface froth. Squeeze a few drops lemon juice into soup occasionally to help keep stock clear. Combine bay leaf, parsley, thyme, chicken base and peppercorns in center of a piece of cheesecloth and tie shut. Drop into boiling liquid.

Reduce heat to simmer, loosely cover with lid and simmer 1 to 11/2 hours. Do not let stock come to hard boil as this will result in cloudiness. Remove from heat. Remove chicken, debone and cut into pieces for later use.

Strain stock and discard solids. Refrigerate to congeal fat. Remove excess fat before using stock to make soups. Makes about 1 gallon stock.

Cork N' Cleaver Creamy Chicken Soup

Chicken meat (from previous recipe for stock)
3/4 gallon chicken stock (from previous recipe)
1 medium onion, diced
2 medium ribs celery, diced
1/2 cups diced carrot
1/4 teaspoon fresh minced garlic
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 cup (1 stick) margarine
1/2 cup flour
1 1/2 cups half-and-half cream

In large pot combine chicken, stock, onion, celery, carrots, garlic, basil and thyme. Bring to boil. Cover, reduce heat and simmer 15 minutes or until vegetables are tender.

Make roux by melting margarine in small saucepan then whisking in flour. Cook over low heat for 2 to 3 minutes stirring constantly. Gradually add roux to soup in small amounts, stirring until thickened. Bring to boil, then add half-and-half and heat through. Makes about 3/4 gallon.

Note: This soup freezes well. It can be made in two pots if you do not have extra-large soup pots. Divide ingredients evenly between pots.

Cork N' Cleaver Chicken with Rice Soup

1 gallon chicken stock (from previous stock recipe)
1 cup diced onion
1/2 pound cooked, chopped chicken breast
1/4 teaspoon minced garlic
1/2 tablespoon dried oregano
1/4 teaspoon white pepper
1 teaspoon yellow food coloring
1/8 cup freshly squeezed lemon juice
1/2 cup uncooked rice (any variety)
1/2 cup (1 stick) margarine, melted
1/2 cup flour
1 quart whole milk

Combine stock, onion, chicken, garlic, oregano, pepper, food coloring, lemon juice and rice. Bring to boil then reduce heat and simmer until rice is cooked, about 20 minutes.

While soup boils, make roux: Melt margarine, add flour and cook over low heat 2 to 3 minutes, stirring constantly until smooth.

After soup has cooked 20 minutes, increase heat and return to boil. Slowly add roux, stirring constantly. At this point soup should be consistency of a thin cream soup. Slowly add milk and heat through. Makes about 1 gallon.

Claridge Banana Orange Bread

3 medium-size ripe bananas, mashed
1 3/4 cups sugar
3 eggs
3 1/2 teaspoons vanilla extract
3/4 cup orange juice
2/3 cup butter, melted
3 cups flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cups chopped mixed nuts
Vegetable oil spray

Preheat oven to 350 degrees. Combine bananas, sugar, eggs, vanilla, orange juice, and butter and mix until creamy.

In another bowl, sift together flour, baking powder, salt, and baking soda. Add nuts. Add flour mixture to banana mixture and beat just until combined. Spray two 8 1/2-by-4 1/2-inch pans and divide batter between pans. Bake in preheated oven 35 to 45 minutes or until done. Makes 2 loaves.

Claridge Banana Bran Bread

1 cup ready-to-eat bran cereal
1 cup mashed ripe bananas (about 3 medium bananas)
3 tablespoons shortening
1/2 cup sugar
1/4 cup boiling water
1 egg
1 1/2 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Measure the bran, bananas, shortening and sugar into bowl. Add water and stir until well mixed. Add egg and beat well.

Sift together flour, baking powder, baking soda and salt. Add to banana mixture, stirring only until combined. Pour into a greased 9 1/4-by-5 1/4-by-2 3/4-inch bread pan. Bake in preheated oven about 45 minutes or until a pick inserted into center comes out clean. Makes 1 loaf.

Church Hill Inn Maple Pecan Scones

3 cups flour
1 1/2 tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter
1/4 cup half-and-half cream
3/4 cup Door County Maple Syrup
1 cup chopped pecans (walnuts may be substituted)
Milk to brush scones
Maple butter (see recipe)

Preheat oven to 350 degrees. Mix flour, baking powder and salt. Using mixer with metal blade or two knives, cut in butter. Combine half-and-half and maple syrup. Add to flour mixture along with nuts. Dough should be firm enough to roll.

Roll out to about 1½ inch thickness. Cut scones into 2 1/2 to 3-inch circles and place on wax paper. Brush tops with a little milk. Transfer to parchment-lined baking sheets and bake in preheated oven 20 to 25 minutes or until golden. Serve warm with maple butter. Makes about 12.

Maple butter:
1 cup unsalted butter, room temperature
1 tablespoon maple extract
1 teaspoon powdered sugar

Cream all ingredients with electric mixer. When smooth, butter can be divided between 2 ramekins. It may be made in advance and chilled but is best served at room temperature.

Chancery Beer Cheese Soup

6 cups water
1/2 cup lager beer
2 tablespoons chicken base
1/4 teaspoon black pepper
1 teaspoon whole leaf thyme
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup butter, melted
1 cup flour
8 ounces Velveeta cheese
1/2 cup Merkt's cheddar cheese spread
1/2 cup whipping cream
1 soft pretzel for garnish

In large stockpot, combine water, beer, base, seasonings, onion, celery and carrot. Bring to boil, then reduce to simmer.

Melt butter in small saucepan, then whisk in flour to make roux. Cook over medium heat 2 minutes, then add to soup and simmer 10 minutes to thicken.

Add cheese and cream, and simmer just until cheese is melted. Serve with large, soft pretzel for garnish. Makes 6 to 8 servings.

Chancery Meatloaf

1 cup finely diced onion
1/2 cup diced celery
1 tablespoon vegetable oil
2 cups fresh bread crumbs
1/4 cup tomato juice
1 1/2 tablespoons ketchup
2 eggs, beaten
1 1/8 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds ground beef
1 1/4 pounds ground pork
Meatloaf gravy (see recipe)

In bowl, combine onion, celery, oil, bread crumbs, tomato juice, ketchup, eggs, salt and pepper. Mix well. Combine beef and pork, then mix with onion mixture using hands to incorporate mixture well. Form into loaf pan and bake in preheated 350 degree oven 45 to 60 minutes. When done, remove from oven and top with gravy. Makes 5 servings.

Meatloaf gravy
2 cups water
1 tablespoon beef base
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
2 to 4 tablespoons butter
1/4 cup flour

In small saucepan, combine water, base, thyme, pepper, Worcestershire sauce and steak sauce. Simmer 10 minutes.

In small pan, melt butter. Add flour and mix until smooth, cooking about 2 minutes to make roux. Place roux in mixing bowl. Ladle small amount of hot liquid into bowl and mix with roux until smooth. Add more liquid to roux and mix until smooth. Add creamed roux back to pot and simmer 15 minutes. Serve over meatloaf.

Chen's Walnut Crispy Chicken

1 pound chicken breast meat, cut into small strips
2 egg whites, beaten
1/2 teaspoon salt
1 cup water chestnut starch (or use cornstarch)
1 cup raw walnuts (not cooked or salted, available at Asian markets)
1/3 cup honey
Corn oil for frying
1 cup mayonnaise
1/4 cup sweetened condensed milk
1/2 cup reduced-fat milk (do not substitute)

Put chicken strips in medium bowl, then add beaten egg whites and salt. Mix to coat chicken, then set aside for 10 minutes. After 10 minutes, toss chicken pieces in water chestnut starch. Dust off excess starch. Set aside. Rinse walnuts in water, then toss in honey and mix well.

Using wok or deep skillet, add enough oil so that you will be able to deep-fry first the nuts and then the chicken. Heat oil to 350 degrees. Add walnuts to oil and fry until they turn golden brown, stirring regularly. This will take just 1 to 2 minutes. Remove walnuts from oil and drain on paper towels. To hot oil add chicken. Cook, turning occasionally, until chicken is cooked through, about 3 minutes.

In medium saucepan, combine mayonnaise, sweetened condensed milk and 2% milk. Cook over low heat, stirring constantly. Sauce is done when it starts to bubble. Put chicken in large bowl. Pour hot sauce over chicken pieces and mix well.

To serve: Divide chicken pieces among 4 serving plates. Top each serving with walnuts. Garnish with vegetables if desired. Makes 4 servings.

Cucina Restaurant Minestrone

3/4 cup cannellini beans, soaked in water overnight to soften
1 gallon chicken stock (divided)
1 bay leaf
1/4 cup olive oil
1 pound large diced tenderloin beef tips
1 medium yellow onion, cut into medium dice
1/2 medium fennel bulb, cut into medium dice
1/4 head green cabbage, shredded
2 tablespoons minced garlic
1 cup white wine
1/2 medium eggplant, peeled and cut into medium dice
1 cup diced fresh tomatoes
1 cup roasted tomatoes
1 tablespoon chopped fresh oregano
1 small zucchini, cut into half-moon slices
1/4 head cauliflower, cut into small flowerets
2 cups roughly chopped fresh spinach
Salt and white pepper to taste
Chopped Italian parsley
Additional extra-virgin olive oil and freshly grated Parmesan cheese


Ahead of time, simmer beans, uncovered, in half the chicken stock and bay leaf until soft but not mushy. Drain beans and reserve liquid.

In a large soup pot, heat oil. Add beef tips, season well with salt and pepper and sear until brown, turning as needed. Remove beef from pan, reduce heat to medium, and add onion. Cook until onion is soft but not browned. Add fennel and cook a few minutes. Add cabbage and cook about 5 minutes, stirring frequently so that cabbage does not brown.

Add garlic and cook briefly, just until garlic smell becomes pronounced. Add white wine, eggplant, tomato and simmer about 3 minutes. This is to start to cook out the alcohol. Add liquid from beans, remaining chicken stock, the beef tips, oregano, zucchini and cauliflower. Simmer over low heat about 20 to 30 minutes, until vegetables are soft.

Add spinach and beans and simmer an additional 5 minutes. Adjust seasoning with salt and white pepper. Serve. Makes about 1 gallon of hearty or 15 generous portions.

Crocus Restaurant Dill Pickle Soup

1 pound beef neck bones
1 cup raw mixed vegetables (diced carrots, celery, onion, leek, savoy cabbage)
2 cups diced kosher dill pickles
2 quarts water
2 cups diced raw potatoes
3 tablespoons flour
1 cup milk
Salt to taste

In large pot, place neckbones, vegetables and pickles. Add water and cook over medium heat 45 minutes. Add potatoes and cook until soft, about 20 minutes. Increase heat to medium-high.

Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils. Season to taste with salt. Remove neckbones and discard. Makes 6 to 8 servings.

Crocus Restaurant Polish Hamburger

1 pound ground beef
1 medium onion, diced
1 cup plain bread crumbs
2 eggs
Salt and pepper to taste
10 large pieces of half-rye bread
1 can (14 ounces) sauerkraut for garnish (about)
Ketchup and mustard for garnish

Mix beef, onion, bread crumbs, eggs, salt and pepper; form into 5 patties. Using ungreased non-stick skillet, cook over medium heat until patties reach desired doneness. Serve hamburgers on slices of bread with sauerkraut, ketchup and mustard. Makes 5 servings.

Crazy Water Blue Cheese Bread Pudding

1 onion, chopped
3 cloves garlic, minced
4 tablespoons (1/2 stick) butter, room temperature
2 baguettes (about 10 ounces each) preferably day old, diced in 1-inch cubes
3 cups (about 3/4 to 1 pound) crumbled blue cheese (use only a high-quality cheese, do not use a cheese that is too sharp)
5 eggs
5 egg yolks
3 cups whipping cream
1 tablespoon salt
1 tablespoon pepper or to taste

In small saute pan, saute onion and garlic in butter over medium heat 20 minutes or until lightly caramelized. Place half the bagette cubes in ungreased 13-by-9-inch pan. Top with half the blue cheese and all the onion mixture. Top with remaining bread and cheese.

In medium bowl, whisk together whole eggs, egg yolks, cream, salt and pepper. Pour over pudding, being careful to soak all parts of pudding. Loosely tent with foil. Let soak 30 minutes at room temperature. If soaking longer, refrigerate. Preheat oven to 375 degrees.

Bake pudding in preheated oven 40 minutes. At this point pudding will be loosely set but not brown. Uncover and cook another 10 to 15 minutes or un- til firm and golden brown. Remove from heat and let set 15 to 20 minutes before serving. Makes 12 to 16 servings.

Cream and Crepe Cafe Cream of Broccoli Soup

6 cups hot water
1 pound frozen broccoli, unthawed
1/2 cup (1 stick) butter
1 cup flour
3/4 cup milk (plus additional milk to thin if needed)
1/4 cup chicken stock
Pinch of pepper
Salt to taste

Put water and broccoli in large pot. Cook over medium heat until tender, about 10 minutes. Drain off water into 8-cup glass measure. Reserve broccoli separately. In same pot, melt butter. Add flour slowly and whisk to combine to make a roux.

Gradually add water from the boiled broccoli to roux, whisking until smooth. Add water until soup is thick enough to lightly coat back of spoon. If mixture is too thick after all the water has been added, add a little milk to thin. In blender, blend broccoli with milk then add to soup. Add stock and pepper and salt to taste. Makes 1/2 gallon.