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Kentucky Burgoo and Bread Pudding Recipe

KENTUCKY BURGOO
Serves 10-12 people

1 cup each - diced celery and onion
3 # stew meat ( cubed )
1 tsp. each – ground thyme, sage, garlic, and oregano.
1-12oz. can diced tomatoes in juice.
2 cans mixed vegetables
1-7oz. can tomato puree.
2# fresh or frozen okra sliced.
1 Tbsp. Beef base
1 Tbsp. Chicken base
1 tsp. Worcestershire sauce.
1 cup sherry wine.
1 cup Red wine.
3# diced potatoes.
Slurry of corn starch to thicken

Brown stew meat with herbs and garlic. Add remaining ingredients and cover with water. Bring to a boil and reduce to simmer for a minimum of three hours or until tender Adjust seasoning to taste and thicken if needed with corn starch. ( optional ).

BREAD PUDDING
SERVES 10-12 PEOPLE

½ GAL - .MILK
2 CUPS – SUGAR
2 TSP. – VANILLA
8 EGGS BEATEN
2-3 QTS. CUBED WHITE BREAD
1 CUP GOLDEN RAISINS
1 TBSP. CINNAMON

Whisk Sugar into Milk Until Dissolved. Add Eggs, and Vanilla and Stir. Soak Bread Into Mix For Several Hours Or Overnight. Pour Into Pyrex Or Stainless Pan. Sprinkle with Raisins and Cinnamon and “Push” Into Mix. Bake At 250* For Approximately. 1-1/2 Hours or Till Firm.

MAKERS MARK BOURBON SAUCE

1 # BUTTER
2 # POWDERED SUGAR
1 CUP MAKERS MARK BOURBON

Let Butter Become Soft At Room Temperature And Add Powdered Sugar. Whip Bourbon Into Mix Until It Makes A Frosting Consistency. Ladle Sauce Over Hot Bread Pudding And It Will Melt On Its Own


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