Cookbook 5-9

“Savory Summertime Tomato Bread Pudding”

1 3/4 c. chicken broth
1/2 c. heavy cream
2 eggs, beaten
5 c. cubed French bread
3 c. multicolor heirloom cherry tomatoes, cut in half lengthwise
8 oz. fresh mozzarella, diced
1 1/4 c. grated pecorino cheese, divided
1/2 c. rough chopped fresh basil
1 T. kosher salt
2 tsp. coarsely ground black pepper

In a stainless steel bowl, whisk together chicken broth, heavy cream, and eggs. Add bread crumbs, stir to coat all pieces, and allow to rest for 30 minutes. Preheat oven to 375. Coat an 8-by-8 baking dish with nonstick spray. Fold tomatoes, mozzarella, 1/2 c. of pecorino cheese, basil, salt, and pepper into bread cube mixture. Pour mixture into prepared baking dish and evenly sprinkle with remaining 3/4 c. pecorino cheese. Bake for 30 minutes, or until top is golden brown. Cool for 5 to 10 minutes before serving. Makes 8 servings.

2nd place recipe in the Old Farmers Almanac Garden Guide 2021 Tomato Recipe Contest
Robert Kabakoff, Chicago, Illinois

preparing mushrooms, egg and milk, but dip into Italian bread crumbs, gives a good flavor

“pleating” pinching the edge of crust

“Mayonnaise Biscuits”

1 c. self-rising flour
1/2 c. milk
3 T. mayonnaise

Combine ingredients in a bowl and stir until just moist. Spoon into well-greased muffin pan about 2/3 full. Bake at 425 for 10-15 minutes or until done. Makes 8 biscuits. Pre-heated oven will speed the cooking time.

submitted in 1st KWIXland Cookbook
Mr. Louis Elam, Moberly

“Country Crust Bread”

1 pkg. dry yeast
1 c. warm water
1/4 c. sugar
1 1/2 tsp. salt
1 egg
1/8 c. oil
3 c. flour

Dissolve yeast in water. Stir in sugar, salt, egg, oil, and 1 1/2 c. flour. Beat until smooth. Mix in remaining flour. Place in greased bowl. Cover and let rise in warm place until double in bulk about 1 hour. Take out dough, knead, put back in greased loaf pan. Cover, let rise 1 hour. Bake at 375 for 30 minutes. Brush with butter after removing from oven. Let stand in pan about 10 minutes.

submitted in 2nd KWIXland Cookbook
Janet Westhoff, Glasgow (then Armstrong)