Removed recipes following Mom's July update.

Removed:
* Pomegranate Margarita — too potent
* Grandmother Grace’s Corn Sticks — dry
* Mushroom Bread Pudding — prefer sautéed mushrooms
* Lobster Thermidor — too expensive

diff --git a/mom-cookbook.txt b/mom-cookbook.txt
index 611682c065355365a3e6e9da943cd3384487281c..6af5cfc5a96f12edaecdb2fd7af4cd896af2106c 100644 (file)
--- a/mom-cookbook.txt
+++ b/mom-cookbook.txt
@@ -163,23 +163,6 @@ Shake together all ingredients except lime slice.  Serve in a 10 oz. highball gl
 
 
 
-Pomegranate Margarita
-
-Yield: 4 Servings                              From: FoodNetwork 2006
-
-1 wedge Lime, plus more for garnish
-1 bowl Salt
-2? C. Ice
-4 oz. White Tequila
-2 oz. Triple Sec
-½ C. Pomegranate Juice
-1 Lime, juiced (optional)
-12? oz. club soda
-
-Pour salt onto a plate or shallow dish.  With a lime wedge, rub along the rim of a glass and dip glass upside down to salt the rim.  Fill glasses with ice.  In a cocktail shaker with ice, place the tequila, triple sec, pomegranate juice, and lime juice.  Pour into the salt-rimmed glasses and top off with club soda.  Garnish with a lime wedge, if desired.
-
-
-
 Batido Colada
 
 Yield: 6-8 Servings                            From: Michael Chiarello
@@ -1433,26 +1416,6 @@ Bake for 30 min., turning the pan every 10 min. or so to ensure even browning.
 
 
 
-Grandmother Grace’s Corn Sticks
-
-Yield: 1½ - 2 pans
-
-1 C. corn meal
-½ t. salt
-1 T. sugar
-4 t. baking powder
-1 egg, beaten
-½ C. milk
-3 T. butter, melted
-
-Mix all ingredients together.  Pre-heat both oven and corn stick pans at 425.  Just before filling molds, melt a little butter in each corn stick spot.  Pour batter into molds.  Bake for 10-12 minutes, or until browned.
-
-Serve immediately with butter and honey.
-
-Note: Dad loved this recipe.
-
-
-
 Jalapeño Cheddar Corn Bread
 
 Yield: 12 Large Pieces                 From: Barefoot Contessa2006
@@ -5598,29 +5561,6 @@ Bake uncovered for 30 min. or until golden brown and bubbly.
 
 
 
-Mushroom Bread Pudding
-
-                                               From: Peter Fontaine 10/30/2000 class
-
-3 T. olive oil
-22 oz. mixed fresh wild mushrooms (black trumpet, porcini, chanterelles) torn
-¼ C. chopped shallots
-¼ C. whole butter (optional)
-½ t. chopped garlic
-¼ C. chopped mixed fresh herbs (oregano, thyme, chives—basil good for goat or parmesan cheeses)
-salt & pepper to taste
-5 # eggs
-3 C. heavy cream
-¼ C. Parmesan cheese (or Stilton with beef, goat cheese with lamb, feta)
-6 C. cubed stale bread (soaks up less)
-
-Mix 2 C. cream and eggs together with parmesan cheese.  Sauté mushrooms and shallots until shallots are translucent.  Add chopped herbs to sauté and cook 2 min.  Set aside to cool.  Add all diced bread cubes to egg mixture and add shallot mix.  Soak for 30 min. turning occasionally.  Season as desired.  Once bread has absorbed liquid, pour into a buttered baking dish (10x15) about ¾ the way up.  Pour 1 C. cream over top.  Bake at 350F for 30-40 min. lightly covered with foil.  Remove foil for last 5 min. of cooking.  Put knobs of butter about the baked product if desired.  Serve warm.
-
-Note: Can skip the last cup of cream and butter on top.
-       Freezes well.
-
-
-
 Mom’s Turkey Dressing
 
 Yield: enough for one turkey
@@ -7308,32 +7248,6 @@ Combine butter and lemon juice in a skillet.  Add mushrooms and sauté 2-3 min.
 
 
 
-Lobster Thermidor
-
-Yield: 4 Servings                      From: Gourmet, September 2001
-
-2 # live lobsters, 1½ lb. each
-¼ C. (½ stick) unsalted butter
-¼ lb. Mushrooms, trimmed and thinly sliced
-½ t. Paprika
-¾ t. Salt
-¼ t. black pepper
-2 T. Medium-Dry Sherry
-1 C. heavy cream, scalded
-2 Large Egg Yolks
-
-Plunge lobsters headfirst into an 8 qt. pot of boiling salted water.  Loosely cover pot and cook lobsters over moderately high heat 9 min. from time they enter water, and then transfer with tongs to sink to cool.  When lobsters are cool enough to handle, twist off claws and crack them, then remove meat.  Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells.  Cut all lobster meat into ¼” pieces.  Discard any remaining lobster innards, then rinse and dry shells.
-
-Heat butter in a 2 qt. heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 min.  Add lobster meat, paprika, salt and pepper and reduce heat to low.  Cook, shaking pan gently, 1 min.  Add 1 T. sherry and ½ C. hot cream and simmer 5 min.
-
-Whisk together yolks and remaining 1 T. Sherry in a small bowl.  Slowly pour in remaining ½ C. hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan.  Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160F.  Add custard to lobster mixture, stirring gently.
-
-Preheat broiler.  Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of the sauce into shells.  Broil lobsters 6” from heat until golden brown, 4 to 5 min.
-
-Serve remaining sauce on the side.
-
-
-
 Lobster Ravioli
 
 Yield: 4 Servings                      From: Krazy Kats chef, Dan Tagle 2004