Miss TVC's Seasonal Recipes



Winter Menu

NEW!     French Beef Soup       (Recipe Below)

        Champagne Salad*

Salmon Cakes & Newburg Sauce*

NEW!    Phyllo Chicken Puff       (Recipe Below)

Glazed Roast Pork*
Roasted Vegetables*

NEW!    Pumpkin Bread Pudding     (Recipe Below)
Whoopie Pies*
Fresh Coffee

  * Questions ? or Need a Previous Recipe not repeated here?
write to Miss TVC:

French Beef Soup

3 lbs
1/4 Cup
2 Tblspns
2 Cups
2 Cups
2 Cups
1 tsp.
2 Tblspns
3 Tblspns
1/2 Cup
4 Cups
2 Cans

1 Can (12 oz)

Stew Beef or Sirloin Cut into Cubes
Olive Oil
Chopped Garlic
Thinly-sliced Celery
Diced Onion
Thinly-sliced Onion
Kosher Salt
Black Pepper
Mixed Italian Seasoning
Port Wine
Beef or Chicken Stock
Diced Rutabaga (or Fresh Rutabaga, peeled and diced)
Diced Tomatoes & Chilis
Shredded Mozzerella Cheese
Sliced Mozzerella Cheese
  1. Heat olive oil and garlic in large pot.
  2. Add beef, celery, diced onion, salt, pepper and seasoning. Sauté until one side of beef is brown.
  3. Reduce heat to medium. Add sliced onions. continue to brown until onions are transparent, stirring occassionally to keep vegetables from burning.
  4. Add port, stock, rutabaga.
  5. Add only enough water to bring fluids 1-inch above meat and vegetables.
  6. Bring to boil. Reduce heat and simmer one hour.
  7. Cover. Turn off heat and let sit for another hour.
  8. Sample taste beef for tenderness. If not quite tender, simmer 30 minutes.
  9. When beef is done, add chopped tomato and chilli. Let cool to warm.
    *** NOTE: Soup is more flavorful if refrigerated at least 24 hours. ***
  10. Ladle warm soup into individual soup crocks or oven-proof bowls. Leave space at top for adding cheese.
  11. Add 1 handful (1/2 cup) shredded mozzarella. Top with slice of mozzerella just big enough to slightly hand over side.
  12. Place in 375 degree oven. Bake until cheese has melted and is lightly browned.
  13. Remove from oven. Let rest 5 minutes.

Phyllo Chicken Puff

  Frozen Phyllo Dough
Melted Butter
Boneless Chicken Breast
Green Bell Peppers
Feta Cheese
Lemon Juice
Tarragon Flakes
  1. Thaw phyllo in refrigerator over night.
    1 sheet = 2 servings.
  2. Place bell peppers on cookie sheet Place in 450° oven until outer skin blackens. Remove from oven. Peel skin from pepper, remove center and cut peppers into 4 pieces.
  3. Place 1 sheet phyllo, unfolded, on cutting board. Brush lightly with melted butter.
  4. Cut phyllo into 4 pieces - lengthwise.
  5. Place 1 piece horizontally on board. Place 2nd piece vertically over the first one-forming a cross.
  6. Trim skin flat, cartilage from chicken breast. Cut in half.
  7. Place 1/4 bell pepper at center of phyllo.
  8. Place 1/2 chicken breast at center of phyllo on top of pepper.
  9. Drizzle 1/2 tsp. lemon juice over chicken.
  10. Place 2 Tblsp feta on top of chicken.
  11. Sprinkle cheese with 1/2 tsp. tarragon.
  12. Fold 1 length of phyllo up over cheese. Brush top with butter.
  13. Fold next length of phyllo up over the first. Brush with butter.
  14. Continue with last 2 lengths.
  15. Place chicken packet on cookie sheet.
  16. Do all pastries the same way, leaving 2" between them on cookie sheet.
  17. Place cookie sheet in 375° oven. Bake until golden brown--approximately 30 minutes.
  18. Let rest 5 minutes. ------ Serve.

Pumpkin Bread Pudding


6 Cups
2 Cups
2 Cups
1 tsp.
3 tsp.
1½ tsp.
¾ tsp.
2 Cans (15 oz)
2 Cans (12 oz)
1½ Cups
1½ Cups
1½ Cups
1 cup
1 Cup
2 Tblspns
1 Pinch
1½ Cup
2 Tblspns
1 Tblspn

Bread - Cut into Cubes
Pure Pumpkin
Evaporated Milk
Chocolate Chips
Chopped Nuts
Shredded Coconut
Boiling Water


  1. In medium bowl, pour milk over bread. Mix until all pieces are wet. Set aside.
  2. In small bowl, mix together 2 Cups of sugar, 1 tsp. salt, cinnamon, ginger and cloves.
  3. In VERY large bowl, beat eggs. At low speed, mix in pumpkin. Add sugar mixture - stil until blended. Slowly stir in evaporated milk.
  4. Add bread mixture to pumpkin mixture. Beat until blended.
  5. Stir in chocolate chips, raisins, nuts and coconut.
  6. Pour mixture into large oven-proof bowl or casserole.
  7. Place in 425° oven. Bake 30 minutes; reduce heat to 350°; bake 1 hour or until knife inserted near center comes out clean.
  8. Remove from oven and let sit 15 minutes. Pour nutmeg sauce over top--use knife to gently pull sides away from bowl so sauce can run down underneath.
  9. Cool 2 hours. Serve or chill and serve.


  • Dry or leftover bread of any kind can be used --or, any combination of bread, donuts, cakes.
  • If a large enough baking bowl is no available, use 2 bowls or casseroles. Bake at 425 for just 15 minutes and then 350° for 1 hour or until knife comes clean.
  • This makes 12 to 18 servings. Recipe can be easily halved.

In small pan, mix together sugar, cornstarch and salt. Slowly add boiling water, stirring constantly to prevent lumps. Add butter. Bring to a boil. cook, stirring constantly, until thick. Remove from heat. Stir in nutmeg.



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