Mrs John F Kennedys Soufflé Froid Au Chocolat Recipes

MRS. JOHN F. KENNEDY'S CONSOMME JULIENNE

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.

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

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.

MRS. JOHN F. KENNEDY'S GRILLED TOMATOES

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.

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

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.