MB Article - Georgia Cooking - Chocolate Sundae Pudding and Crumb Topped Broccoli Medley
Chocolate Sundae Pudding
This is an old recipe from back in the 1960’s, but it’s still good.
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 egg, beaten
1/2 cup milk
2 Tablespoons shortening, melted
1 cup chopped pecans
6 Tablespoons powdered cocoa
1 cup brown sugar, firmly packed
1 3/4 cup hot water
Whipped cream, optional
Sift together first 4 ingredients in a large mixing bowl. Add egg, milk and shortening; mix until smooth. Stir in pecans. Spread mixture in a 9x9-inch baking pan. Combine cocoa and brown sugar in a small bowl. Sprinkle over the batter. Pour hot water into a tablespoon and let flow over sugar mixture. Bake at 350 degrees for 45 minutes. Serve warm with whipped cream, if desired.
Sue Lamb
Vidalia, Ga.
Crumb Topped Broccoli Medley
3 cups broccoli florets
2 small carrots, julienne (about 1 cup)
1/4 cup dry bread crumbs
2 teaspoons margarine
1/4 cup sliced almonds, toasted
3 Tablespoons shredded Parmesan cheese
1 1/2 teaspoons salt-free tomato, basil and garlic seasoning
1/4 teaspoon salt
Place vegetables in a steamer basket in a saucepan over 1 inch of water. Bring water to a boil, cover vegetables and steam for 8 to 10 minutes or until crisp tender.
Toast breadcrumbs in a small skillet in margarine. Add remaining ingredients tossing to combine.
Place vegetables in serving bowl and top with crumb mixture.
Norma Lee Daniel
Bainbridge,
Testing note: If you do not have Mrs. Dash seasoning as called for in recipe, try using 1/4 teaspoon dried basil and 1/4 teaspoon granulated garlic.
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