Real Vermont Cooking

Ingredients 9 Cans Hearts of Palm 5# 40-50 count Shrimp 1 jar capers Creole mayonnaise (see below) Onion tops Romaine and head lettuce Creole Mayonnaise 1 Qt Mayonnaise 1 1/2 pt Creole mustard Cayenne pepper Salt to taste Chopped parsley 4 tbsp lemon juice Tabasco to taste Mix Creole mayonnaise. Cook shrimp in salted and peppered water until done. Cool completely. Cut hearts of palm in six pieces. Mix hearts of palm, shrimp, capers and Creole mayonnaise, add onion tops. Place mixture in refrigerator for at least one hour. Serve on bed of lettuce with lemon garnish. Serves about 30.

(with Whiskey Sauce) INGREDIENTS 1 loaf French bread 2 Tablespoons Vanilla 1 qt. Milk 1 cup golden raisins 3 eggs 4 Tablespoons butter 2 cups of sugar Whiskey Sauce 1 stick of butter (1/4 Pound) 1 egg 1 cup confectioners sugar 1 jigger of bourbon Directions: Preheat oven to 350 degrees. Break French bread into about 8 pieces. In a large bowl, soak bread in milk until well soaked. Mix the bread around before adding the next ingredients. Beat the egg, sugar and vanilla well then add to bread mixture. Next add the raisins and stir mixture well. Grease a baking pan with butter ; pour the mixture into the pan. Place the pan with the pudding in another shallow pan with about an inch of water in it. Bake at 350 degrees for about 40 minutes or until pudding is firm. When cooked take out of oven and allow to cool. WHISKEY SAUCE In a double boiler, cook butter and sugar until completely dissolved. Add egg, beating very quickly so that it won’t curdle. When the mixture smoothes add whiskey. If you desire a stronger whiskey taste add more. Cut bread pudding into serving pieces and place in deep dish. Add whiskey sauce to the top of the pudding.