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Cody Mitchell: (207)-798-2126
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Overnight Cheese Soufflé
5 slices firm white bread
8 oz. sharp cheddar cheese, grated
4 eggs
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ Tablespoon grated onion (optional)
2 ½ cups milk
Lightly butter slices of bread; remove crusts (save for breadcrumbs).
Cut bread into cubes.
Put bread cubes and cheese in large bowl and toss to mix; dump into buttered casserole dish.
Beat eggs; add rest of ingredients and mix well.
Pour over bread and cheese.
Refrigerate overnight.
Bake at 350 degrees about an hour or 'til brown and puffy.
*Ramona's Hot Milk Sponge Cake
2 eggs
1 cup sugar
1 cup flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon vanilla
½ cup hot milk
1 teaspoon butter
Beat eggs; add sugar gradually.
Sift dry ingredients; fold into egg mixture, beating at low speed.
Add vanilla.
Heat milk and butter; add last, beating into mixture quickly.
Pour into greased & floured loaf pan.
Bake at 350 degrees about 30-40 minutes.
Rest in pan a few minutes on rack before turning out of pan.
Cool – Slice – Eat !
Both of these recipes appear in Cooking Down East by Marjorie Standish, ©1969 & ©2010
*Dessert