Moo's Basic Crepe Recipe

3 eggs
1 cup sifted flour
1 1/2 cup milk
3 T melted butter
1/2 tsp. salt
1 tsp. grated lemon rind

Beat eggs slightly and stir in flour, salt and lemon rind. Mix in the milk and butter. Batter should be as thin as cream.

Heat a little non-stick skillet (6" or 8" dia.) and spray with Pam. Pour about 2 tablespoons of batter into a hot skillet. Tip skillet back and forth until there is a thin, even layer of batter covering the bottom of the pan. Cover over a brisk heat until crepe is golden brown. Flip and lightly brown the second side. Makes about 20-24 crepes

Moo's Sweet Noodle Kugel

As I've said elsewhere, our family enjoyed kugel. This recipe is a variation on Moo's original recipe. It too is a palate pleaser.

5 eggs, separated
1 Golden Delicious apple, peeled and grated
1/2 cup strawberry preserves
1 eight-oz. can crushed pineapple
3 T honey
8 oz. medium-width noodles, cooked and drained
3 T butter
Cinnamon sugar for garnish

Beat egg yolks, add grated apple, preserves, pineapple and honey. Add noodles and toss gently. In another bowl, beat egg whites until soft peaks form. Carefully fold egg whites into noodle mixture. Preheat oven to 350 degrees. Grease a 1-quart baking dish and pour in the noodle mixture. Dot top with butter and sprinkle with cinnamon sugar. Bake at 350 degrees for 45 minutes. Allow to cool 5 minutes before serving.

Moo's Oyako Donburi

After years of Chinese cooking lessons, Moo started experimenting with Japanese. She had a lot of fun and shared several of her dishes with me. Here's a palate pleaser of a side dish.

8 large scallions, slivered
A knob of fresh ginger, peeled and sliced thin
6 peapods, strings removed, sliced
1 T olive oil
1/2 cup chicken broth
2 T mirin
4 T soy sauce
1 tsp. sugar
1/2 tsp. salt
2 pkgs udon noodles
4 eggs

Mix chicken broth, mirin, soy sauce, sugar, and salt in a small bowl. Set aside. Prepare scallions, ginger, and peapods. Stir fry in olive oil. Add sauce to vegetables. Mix thoroughly. Cut noodles into bite-size pieces an add to the vegetable mixture. Stir fry for a couple of minutes. In a separate bowl lightly beat eggs. Add to the mixture and turn until scrambled. Serve with a meat, seafood or chicken dish.

Moo's Pirate Rummy Spoonbread

This stuff is amazing. And that's all I have to say about that. A major palate pleaser.

2 cups whole milk
1 can coconut flakes
3/4 cup cornmeal
1 tsp salt
1/4 tsp nutmeg
2 T butter
1 package frozen corn souffle, defrosted
1 package frozen kernel corn, defrosted and drained
4 eggs, separated
2 T dark Jamaica rum

Heat milk and coconut together. Do NOT boil. Gradually add cornmeal. Stir constantly until thickened. Remove from heat. Add salt, nutmeg, butter. Fold in the defrosted corn souffle and corn. Beat in egg yolks, one at a time. Preheat oven to 350 degrees. Fold in rum. Beat egg whites until stiff, then fold into mixture. Turn mixture into a buttered baking pan, set that pan in boiling water in 350 degree oven. Bake for 1 to 1-1/2 hours (you'll have to check regularly as the water slows down the baking process and all ovens are different). Serve immediately with butter.

Niki's One and Only Hot Buttered Rum Recipe

This makes a big batch, which means you'll have plenty for yourself and enough to share with friends. Fill a small decorative jar and give as gifts for the holidays. It keeps well in the refrigerator.

2 pounds brown sugar
1 pound butter
3 eggs, beaten
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

melt the butter in saucepan. Remove from heat and add beaten eggs, sugar and spices. Beat until smooth. Bottle and keep in the refrigerator.

When making a hot buttered rum, put one heaping teaspoon full in a mug, add rum and boiling water.

Moo's Brie Quiche

1 pound of brie
4 egg, separated
1 1/2 cup light cream
1/8 t. salt

Take out brie ahead of time to soften. Shave off the crust. When soft you can beat egg yolks and cream. Add brie to yolk mixture in chunks. Blend thoroughly. Add salt. Preheat oven to 350 degrees. In separate bowl, beat egg whites until stiff but not dry. Fold into cheese mixture. Pour the entire mixture into a shallow baking pan or dish. Bake at 350 degrees for 30 minutes (until custard is set). Cool slightly before serving.

Moo's Fluffy Chicken Pancake

Moo used to make this as an entree, but as a smaller helping it would be an excellent side dish. She often put a little of her fabulous all-purpose lemon sauce on top. What a palate pleaser. Experiment with different sauces and toppings for new tastes.

1/4 cup olive oil
1/2 chicken breast, finely chopped
4 egg whites
2 T coriander, chopped
2 t. sherry
salt and pepper to taste
Few drops of sesame oil

Bone and chop chicken. Beat egg whites until foamy. Mix in chicken, sherry salt and pepper. Put olive oil in flat frying pan over medium heat. When hot, add the chicken mixture. When firm, turn mixture. Cook until both sides are firm but NOT brown. Add sesame oil and serve.

You can give a little more flavor to the chicken by marinating it in: 1 tsp. sherry, 2 tsp. soy sauce and 1 star anise

Moo's Litchi Sauce
2 T sugar
2 T vinegar
2 T catsup
3/4 cup litchi juice (drained from a can of litchi fruit)
2 tsp cornstarch
Boil and stir all ingredients until think enough.

Moo's Chocolate Omelet

This chocolate omelet makes a great brunch item. You could also serve it as a dessert with dinner. Also, I like to add a little ice cream for a change. It's a delicious palate pleaser.

2 eggs
2 T cocoa
2 T coconut rum liqueur
4 T sugar
6-8 fresh strawberries, sliced
White creme de menthe
Dark swiss chocolate, grated
Whipped cream
Powdered sugar

Mix eggs, cocoa, liqueur and sugar for omelet. Set aside. Slice strawberries, put in a bowl and drizzle a little creme de menthe on top. Whip up some cream or use prepared whipped cream if you like. Pour egg mixture into hot omelet pan. When the omelet is ready to fold, sprinkle grated swiss chocolate and the strawberries on top then fold. Remove from pan. Add whipped cream and a little powdered sugar.

Moo's Asparagus Custard Casserole

This is a little something Moo threw together. It's a great side dish that's a great way to enjoy asparagus.

5 eggs
2 cups milk
2 T butter
2 T onion, chopped
2 T flour
1 can mushroom soup (concentrated)
1 cup cheese, shredded (Moo usually used either Jack or mozzarella)
I large bunch of asparagus cut into bite-size pieces
Bread crumbs
Slivered almonds

Beat eggs and milk. Saute chopped onion in butter. Combine these ingredients, then add flour. Turn oven to 350 degrees and preheat. Put cut asparagus in souffle dish. Pour egg mixture over asparagus. Sprinkle with bread crumbs and slivered almonds. Bake at 350 for about 50 minutes or until the custard is set. Serve warm

Moo's Corn Crepes with Chili Butter

2 cups white cornmeal
1/2 t. baking soda
1 t. baking powder
3 T all-purpose flour
1 t. salt
3 T scallions, minced
1 cup buttermilk
1 large egg, lightly beaten
1 cup corn nibblets, pureed
1/2 cup olive oil
3 T melted butter

Filling
1 1/2 pounds of cooked shrimp
2 1/2 T chopped chilies
1/2 pound of shredded Jack cheese

Chili Butter
1 cup softened butter
1 1/2 T chilies
1/2 pound cooked shrimp

Sift dry ingredients, including salt into a large bowl. Stir in onion, buttermilk egg, oil and butter. Fold in pureed corn. Heat crepe pan and brush lightly with olive oil (or spray with olive oil Pam). Pour 1/4 cup of batter into hot crepe pan and swirl to cover evenly. Return to heat and cook until golden on both sides. Crepes may be kept in 200 degree oven.

Puree chili butter ingredients.

Toss shrimp, chopped chilies and cheese to make filling. Place a liberal amount of filling in crepes, roll and heat. When ready to serve, spread chili butter liberally on each crepe and serve with your favorite combination of toppings: guacamole, ranchero sauce, sour cream, chives and coriander.

Moo's Chinese Noodle Custard

This is a good first course or side dish for any Asian dinner. It's light and not what most people expect when ordering Chinese. I prefer light (low sodium) soy sauce and organic chicken broth. If you want to avoid the chicken broth, try vegetable broth.

1 pkg fine noodles
4 eggs, whisked
1/2 t. salt
2 t. soy sauce
2 cups chicken broth
2 cups milk

Cook noodles until tender. Rinse and drain. Set oven to 325 degrees. Pour noodles into a 2 quart casserole. Whisk eggs well and add other ingredients. Pour over noodles and fold in. Set casserole into larger pan with some water and bake for about 1 hour and 15 minutes.

Moo's Best Noodle Kugel

The first time any of us tasted this Jewish favorite was in a Scarsdale deli. We became instant fans. It's one of those ethnic pasta specialties of which every cuisine can boast. If you've never had kugel, try this recipe. Like so many things Moo cooked, she would prepare a dish with a recipe and then start innovating. Moo's kugel is a palate pleaser.

In a large bowl, combine thoroughly 2 cups milk; 1 cup each of cottage cheese, sugar and sour cream; 4 large eggs, lightly beaten; ½ c. of golden raisins; 4 oz. cream cheese, softened; ½ stick (1/4 c.) butter, melted; 2 T vanilla; and 1 t. salt. In a pot of boiling, salted water, cook ½ lb. fine egg noodles for 5 minutes. Drain them well and combine them with the milk mixture. Pour the mixture into a baking dish (13x9x2”) and drizzle ½ stick (1/4 c.) butter (melted) over the top. Bake the pudding in a preheated 400 oven for 1 hour. Do not cover when baking. Serve slightly warm.

Moo's Texas Fudge

This is a palate pleasing appetizer our whole family loves. What can be better than something that tastes good, is easy to make and stores well.

1 lb. Monterey Jack cheese, grated
1 lb. Colby Cheddar cheese, grated
6 eggs, lightly beaten
1 c. (5 oz.) evaporated milk
2 cans (4 oz. each) Ortega chopped green chilies, drained

Preheat your oven to 350°. Then in a bowl, combine Jack and Colby Cheddar cheeses with eggs and milk. Add chopped chilies.

Bake for 40 minutes. Cool slightly before cutting into desired-size servings. Serve warm or room temperature.

It's good the next day even after being in the refrigerator!

Moo's Indian Deviled Eggs

Between the curry and lemon pickle, I think you have to call these Indian deviled eggs, although Moo always called them Thai hard boiled eggs. However you wish to classify this dish, it sure is good. If you want something different with an Asian-Indian twist, I highly recommend these. They are a little messy for appetizers unless you use just a little bit of sauce or put the sauce on the side as a dip. Your guests will have a hard time resisting. The lemon pickle gives these deviled eggs a bit of a snap.

6 hard-boiled eggs
2 Tbls. coconut milk
1 tsp. coconut cream
1 tsp. coriander, chopped
1 tsp. curry powder
1 tsp. lemon pickle, finely chopped

Sauce
1 cup coconut milk
3 Tbls. flake coconut
1 small onion, peeled and chopped
1 canned green chili
Juice of ½ lemon
Pinch of chili powder
Salt to taste

When eggs cool, peel and cut in half lengthwise. Remove yolks and put in a bowl. Set egg white halves aside. Mash yolks; moisten with coconut milk and add coconut cream, chopped coriander, curry powder and chopped lemon pickle. Generously fill egg whites with the yolk mixture. To make the sauce, combine ingredients in blender and puree. Pour sauce over filled, hard-boiled eggs.

Moo's Potato Salad

There are certain recipes that are as individualistic as the family, region or nationality that cooks them. Potato salad definitely falls into this classification. Moo was so devoted to her own potato salad that she wouldn't even try anyone else's. I have to admit that I'm a fan of hers too...but then it is what I grew up on. Give it a try and let me know if this is a palate pleaser for you too.

4 large potatoes peeled and cooked in boiled salted water till tender but not mushy
When cool, cut into bite-size chunks
Hard boil 6-8 eggs, cool and chop in bite-size chunks
Finely chop at least 1 large onion
Add1-1 ½ T celery seed
Bind with Miracle Whip and mustard
Salt and pepper to taste
Let sit overnight. Taste to adjust seasoning.
Serves 8.

Margarita Custard Soufflé

Yes, I know, there are a lot of eggs in this recipe, but that's an element of any soufflé or custard, and this recipe is best called both. Frankly, I'm not one to be concerned about eggs. Besides it's not as if you are going to sit down and eat the whole thing yourself in a single sitting. So if you are not opposed to an egg or two, then you're going to like this one. And note that the dish improves as the flavors mingle and merge for a day, making it even more of a palate pleaser.

10 eggs, separated
1 cup sugar
1 t. salt
½ cup tequila
2 cup heavy cream, whipped
1 cup lime juice
grated peel from 4 limes
2 envelopes unflavored gelatin
½ cup triple sec

In a large bowl, with mixer on high, beat egg yolks until light and fluffy. Gradually add sugar and beat until smooth and a light yellow color. Mix in lime juice, lime peel and salt. To keep from burning the mixture, cook in a double boiler over boiling water until mixture thickens into a custard (about 10-15 minutes), always stirring.

In a small saucepan, sprinkle the packs of unflavored gelatin over the tequila and triple sec. Cook over very low heat until gelatin is dissolved, stirring constantly. Gradually pour into the hot custard and stir gently until well combined. Chill.

Meanwhile, grease a 1 ½ or 2 quart soufflé dish. Make a collar by cutting a strip of wax paper long enough to overlap the diameter by about 3 inches. Cut it wide enough so that even when folded in half it will extend 3 inches above rim of dish. Secure with tape.

In a large bowl, beat egg whites until stiff peaks form. Fold into custard along with whipped cream. Pour into dish; refrigerate until set (at least 3 hours). Remove the collar before serving.

It also freezes well.

Chinese Steamed Egg Custard

This is a traditional Asian dish. It's warm and tasty, and simple to make. Moo always called this Asian comfort food. Great for a cold, snowy night. This Asian palate pleaser is not something you'll make often, but it does have it's place in your Asian repertoire of recipes.

3 eggs
1 ½ cups chicken broth
½ t. salt
1 t. soy sauce
Thin Chinese noodles

Beat eggs with chicken broth, salt and soy sauce. Pour into ramekins and add cooked thin noodles, shredded chicken, clams, crab, ham or anything you wish. Steam for 10 minutes. Serve with ginger or sauce on top.

Sauce
2/3 cup chicken broth
½ cup cooked ham, chopped
4 slices fresh ginger, finely chopped
1 T coriander leaves, chopped
2 t. cornstarch
¼ cup water

Mix ham, ginger and coriander with stock and bring to a boil. Mix cornstarch and water and add to sauce for thickening.