Recipe - Creole Bread Pudding

1 bn Broccoli, trimmed, peeled,
florets separated, stalk
chopped into small
disks/chunks
4 tablespoon Salted butter
1 Fresh cayenne pepper,
stemmed, seeded, thinly
cut or sliced up
1 md Onion, cut into 1/8" rings,
rings cut in half
1 tablespoon Chopped garlic
1 Orange bell pepper, cored,
quartered, julienned
One half teaspoon Salt
One half teaspoon Black pepper
2 tablespoon Flour
1 cn (28 oz) whole, peeled
tomatos
2 cup Shredded cheddar cheese
Cooked rice this is an
optional serving
suggestion by the author
a.z.

From Biker Billy Cooks with Fire by Billy Hufnagle pg.165 & 191

Preheat oven to 350F. Melt butter in large frying pan over med. heat. Add
the cayenne pepper, onion, and garlic and saute for 2 3 mins. Add the
broccoli stalks and saute for 2 3 mins. Add teh bell pepper and saute for
2 3 mins, or until the onion is golden. Add the salt , black pepper, and
flour slowly while stirring, mixing well so there are no lumps in the
flour. Transfer the tomatos from the can to a bowl using a slotted spoon.
(Do not drain the tomatos; you want the juice that is inside them) Cut the
tomatos into large chunks. Add them to the frying pan with One fourth cup of the
tomato juice from the can. Stir well and simmer for 5 mins. Add the
broccoli florets to the pan,stir well and simmer 5 mins. Transfer to a
baking dish. you can stop at this point, and cover with clear wrap when
cool. Hold in fridge overnight. a.z. Cover with cheddar cheese, and bake
for 15 20 mins til the cheese is melted and bubbly. Remove from the oven
and serve on a bed of rice. Serves 6 as a side.

Posted to FOODWINE Digest 1 November 96

Date: Fri, 1 Nov 1996 13:00:17 0500

From: "alexandra z." madnorth@NETCOM.CA