Mrs John F Kennedys Soufflé Froid Au Chocolat Recipes

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MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE



Mrs. John F. Kennedy's Consomme Julienne image

Time 15m

Number Of Ingredients 12

2 small carrots, scraped
1 leek
1 stalk celery
2 slices turnips
1 tablespoon butter or margarine
3 leaves cabbage, shredded
1/2 medium onion, thinly sliced
1/8 teaspoon salt
dash pepper
1/8 teaspoon sugar
4 cubes chicken bouillon, dissolved in 4 cups boiling water
chopped parsley

Steps:

  • Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.

Nutrition Facts : Nutritional Facts Serves

MRS. JOHN F. KENNEDY'S HOT CHEESE CORN BREAD



Mrs. John F. Kennedy's Hot Cheese Corn Bread image

Time 35m

Number Of Ingredients 9

1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons baking powder
1 1/2 cups shredded sharp American cheese
1 egg
1 cup milk
1/4 cup soft shortening

Steps:

  • Heat oven to 375°F. Sift together cornmeal, flour, sugar, salt and baking powder. Add cheese, egg, milk, and shortening. Beat with a rotary beater until smooth, about 1 minute. Do not overbeat. Pour into a greased 8-inch square pan. Bake 30 minutes. Cut into squares. Serve hot.

Nutrition Facts : Nutritional Facts Serves

MRS. JOHN F. KENNEDY'S GRILLED TOMATOES



Mrs. John F. Kennedy's Grilled Tomatoes image

Number Of Ingredients 3

3 large tomatoes
3 tablespoons fine dry bread crumbs
1 tablespoon grated Parmesan cheese

Steps:

  • Cut 3 large tomatoes into halves crosswise. Arrange on a flat pan. Sprinkle top surfaces with a mixture of 3 tablespoons fine dry bread crumbs and 1 tablespoon grated Parmesan cheese. Dot with a little butter or margarine. Place in a preheated broiler about 4 inches from heat and broil until crumbs are browned. Sprinkle the edges with chopped parsley. Author's note: Substitute bread crumbs with Italian seasoned bread crumbs for a nice touch.

Nutrition Facts : Nutritional Facts Serves

MRS. JOHN F. KENNEDY'S SOUFFLé FROID AU CHOCOLAT



Mrs. John F. Kennedy's Soufflé Froid Au Chocolat image

Number Of Ingredients 8

2 (1-ounce) squares unsweetened baking chocolate, melted
1/2 cup confectioners' sugar
1 cup milk, heated
1 (.9-ounce) envelope unflavored gelatin, softened in 3 tablespoons cold water
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups heavy cream, whipped

Steps:

  • Combine chocolate and confectioners' sugar in a saucepan. Gradually add hot milk, stirring constantly. Place over low heat and stir until mixture reaches the boiling point. Do not boil. Remove from heat. Stir in softened gelatin, sugar, vanilla, and salt. Chill until slightly thickened. Beat with a rotary beater until light and fluffy. Fold in whipped cream. Pour into a 2-quart serving dish. Chill 2 to 3 hours.

Nutrition Facts : Nutritional Facts Serves

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