Let's cook!
Tomato Soup Salad
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A Mark Menjivar photograph showing the refrigerator contents of a Waco college student death metal band member.
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Source: Name Withheld by Request
1 can tomato soup
1 pkg. lemon Jell-O
2 T. sugar
1/2 tsp. salt
1 C. cottage cheese
1 C. finely chopped celery
1/2 C. chopped, stuffed olives
1/2 C, mayonnaise (not salad dressing)
1/2 C. finely chopped bell pepper
Bring undiluted soup to a boil; dissolve Jell-O into soup. Add sugar and salt. Cool. Add rest of ingredients and refrigerate overnight to set.
Tres Leches Cake
Source: Richard Lee Holbert, recipe's original source Gonzalo de La Paz, Four Seasons, Punta Mita, Mexico
Yield: 6 servings
Cake:
6 eggs
1 C. sugar
2 limes, zested
1 C. flour
Soaking liquid:
1/2 C. condensed milk
2 C. milk
2 C. heavy cream
1 lime, zested
Garnish:
6 oz. heavy cream
Mixed berries
Preheat oven to 350 degrees. In a medium size bowl, whip eggs and sugar until very light and fluffy. Add zest and gently fold in the flour. Pour the batter into a greased 10-inch round cake pan and bake until golden, about 20 minutes. Remove cake from pan and allow to cool. Return cake to pan. To make milk mixture, pour all the ingredients into a medium size pot and bring to a boil. To assemble cake, use a small cup and pour the hot milk mixture over cake and allow to soak for at least 30 minutes, pressing down on cake to make sure it is absorbing the milk mixture. To garnish, whip the heavy cream and top cake with it. Add the berries decoratively.
Tres Leches Cake
Source: A Lufkin reader, originally from Central Cafe in El Paso.
9 eggs
1 1/2 C. sugar
12 T. butter
2 C. all-purpose flour
1 1/2 tsp. baking powder
1 C. milk
1 tsp. vanilla
1 tsp. cream of tartar
Preheat oven to 350 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed. In a separate bowl combine flour and baking powder. In a third bowl mix milk and vanilla. Alternately add the flour mixture and the milk mixture to the butter mixture (one-fourth at a time), until all are combined. Beat until smooth, after each addition.
Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom of a 9- by 13-inch metal baking pan. Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool
Three Milks
2 C. heavy cream
1 (5 oz.) can evaporated milk
1 (14 oz. can sweetened condensed milk
Stir the milks together thoroughly; do not beat. Do not refrigerate canned milks before using.
Cream Icing
2 C. heavy cream
1/3 C. sugar
Whip cream and sugar together until stiff. When cake is cool, slice or peel off the thin top crust. Ice sides first, creating a small lip on top to catch the milk mixture. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with knife or toothpick to facilitate soaking; you will probably need only 3/4 of mixture). Finish icing top. (If using 11.5- by 17.5-inch pan, cut cake in half to make two equal pieces. Soak the first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Chill cake immediately and allow to set for two hours (or overnight) before serving. Serves 12.
Tres Leches Cake
Source: A Lufkin reader, originally from About.com
1 1/4 C. cake flour
1 tsp. baking powder
1 C. sugar
1/3 C. oil
5 eggs, large
1 tsp. plus 1 tsp. vanilla extract
1 C. plus 1/2 C. milk
1 C. sweetened condensed milk
1 C. plus 3/4 C. heavy cream
1 T. rum
1 pinch salt
Fresh berries or cinnamon as garnish (optional)
Combine flour, baking powder and salt. In a separate bowl, combine oil, sugar and 1 teaspoon vanilla. Add eggs to sugar mixture one at a time until well-combined. Stir in 1/2 cup milk, then gently fold in flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30 to 40 minutes, or until it feels firm and an inserted toothpick comes out clean.
Cool cake to room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20 to 30 times. Let cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
Trivia
Cheryl Hunter e-mailed, "I had to ask my English husband about this. An English breakfast consists of egg, bacon, sausage, beans, tomato and mushrooms, toast and marmalade. Of course when I asked I got a little history on the breakfast in East London back when men did a "proper days work" and which type of bacon was used (back bacon rather than streaky). Having been to other countries that cater to the English on holidays, the breakfast buffets always have these items."
New trivia: What is a continental breakfast?
Monthly contest
Readers who submit a recipe request, correct trivia answer prior to the answer's publication, and/or recipe will be entered in a monthly prize drawing. The next drawing will be Aug. 31, from readers who have submitted recipe shares and/or recipe requests received through noon, Aug. 31. The September drawing will be Sept. 30. Submission information is found below.
If you have a great cook or local-flavor cookbook to recommend, favorite recipe to share, a recipe request, suggested idea, question, cooking tip, story idea or answer to a recipe request, please write: Carol Kimbrough, P.O. Box 631719, Nacogdoches, Texas 75963-1719 or e-mail whatscookingcolumn@yahoo.com. Please include your name, address, phone number, and e-mail address (if applicable). Readers who submit a recipe request and/or recipe share will be entered into a monthly drawing for a cooking-related prize. Please note if you do not want your name published. Winner names will be published. Carol Kimbrough is a contributing writer.
