Cabbie’s Cooking

I didn’t realize until I was talking to a friend earlier today that the Kentucky Derby will be here soon. It’s the first Saturday in May. That means the Bluegrass Stakes was today, and that means that the season of big hats and mint juleps is here.

If you’re interested in the results of today’s Bluegrass Stakes, here they are:

At the top of the stretch the two stablemates, Cowboy Cal and Monba, hooked up in a battle to the wire. Monba, ridden by Edgar Prado, got the better of Cowboy Cal and won by a neck.

Kentucky Bear rallied late to finish third with Stevil holding onto fourth. Pyro, showing a complete dislike for the all-weather surface at Keeneland, struggled to finish 10th.

Rounding out the order of finish for the 84th Blue Grass Stakes was Visionaire, Miner’s Claim, Halo Najib, Medjool, Cool Coal Man, Pyro, Big Truck and Stone Bird.

And about those mint juleps? Here’s a recipe:

Mint Juleps

2 cups SUGAR
2 cups water
Fresh Mint
Crushed Ice
Kentucky Bourbon (2 ounces per serving)

Make a mint syrup by boiling the sugar and water together for 5 minutes. Cool and place in a covered container with 6 or 8 bruised mint sprigs. Refrigerate overnight.

Make a julep by filling a julep glass with crushed ice, then adding 1 tablespoon of mint syrup and 2 ounces of bourbon. Stir rapidly with a spoon. Garnish with a fresh mint sprig.

My sister, Joan, gave me this recipe.  Her son always asks for this for his birthday dinner each year.

Chicken Casserole

5 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 package herb-seasoned stuffing mix
1 stick margarine or butter
2 cups chicken broth

Cook chicken and remove from bones (or use boneless chicken breasts to begin with). Chop the chicken.
Place the chopped chicken in a casserole dish
Mix both cans of soup with one cup of chicken broth.
Pour this mixture over the chicken pieces
Mix the stuffing mix with the melted margarine and 1 cup chicken broth.
Spoon this mixture over the chicken/soup in the pan
Bake at 350 degrees for 25-30 minutes

My sister, Joan, gave me this recipe  This boiled custard was traditionally served at Christmas during her husband’s childhood, and his mother gave Joan the recipe.  Joan reports that this is a little time consuming and, at time, tedious.  However, I can testify that it is delicious!  Give it a try.

MaMaw Peace’s Boiled Custard

6 large eggs
2 1/2 cups sugar
1 gallong ilk
1 tsp. vanilla
dash nutmeg
1 heaping Tablespoon flour (mix with the sugar)

Bring milk to a steam in the top of a double boiler.
Mix the other ingredients thoroughly and add them to the steaming milk.
Stir constantly until thickened.
Fill the sink with ice cubes and set the pan on the ice cubes.
Stir the custard until it is cool. This prevents further cooking and curdling.