Son Of A Gun In A Sack Cowboy Pudding Food

SON OF A GUN IN A SACK (COWBOY PUDDING)

Steps:

• In mixing bowl combine flour, bread crumbs, sugar, soda, salt cinnamon, cloves and nutmeg.
• Stir in raisins, suet, and nuts.
• Stir in milk and molasses; mix well.
• Arrange layers of cheesecloth to form a 16 inch square about 1/8 inch thick; set in a 1 quart bowl.
• Fill cheesecloth with pudding mixture; bring up sides of cheesecloth allowing room for expansion of the pudding; tie tightly with string.
• Place the "sack" in a colander.
• Place colander in kettle; add enough boiling water to cover the sack.
• Cover; boil gently for 2 hours.
• Remove colander from pan; remove cheesecloth from around pudding at once.
• Turn pudding, rounded side up, on plate.
• Let stand 30 minutes before service.
• Serve warm with whipped cream, if desired.
• NOTE: Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening - which also has a relatively high melting point - for suet in most recipes and few people will notice.

GRAHAM CRACKER PUDDING

Steps:

• Mix cold milk (including sweetened condensed milk) and vanilla together. Gradually add pudding mix, stirring continually for 2 minutes; put in refrigerator.
• Melt butter in saucepan and add crushed graham crackers. Stir over medium heat until lightly browned. Remove from heat.
• Beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. Pour into a 2 quart serving dish. Reserving 1 tablespoons crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.
• Before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. Sprinkle reserved crumbs over the top to decorate. Serve immediately if possible; refrigerate leftovers.
• Banana Pudding: Fold 2 sliced bananas into pudding mixture before pouring into serving dish.

FLANK STEAK STROGANOFF

Steps:

• Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
• Saute coated beef strips in frying pan with 2 Tablspoons butter.
• Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
• Remove meat and vegetables from frying pan.
• Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
• Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
• Add meat and vegetables to the frying pan; mix well.
• Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
• Serve over cooked, buttered egg noodles.

CAULIFLOWER AND AVOCADO SALAD

Steps:

• Heat water to boiling; add cauliflower. Cover and heat until boiling.
• Cook 4 minutes. Drain and rinse under cold water immediately.
• Mix vinegar and oil in large bowl. Add cauliflower, salt and pepper.
• Refrigerate for at least an hour.
• Just before serving, top with avacado dip and garnish with almonds.