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Zaza's Table

Wednesday, August 17, 2011. What's on Zaza's Table Today? Monday, July 11, 2011. The first time that I had gazpacho was back in the early '70's at Biloxi Yacht Club. Ed, who was the manager was also a great cook. He told me one on the secrets to good gazpacho is to start with a good brand name of tomatoes and the same with the tomato juice- -I use Hunt's Whole Tomatoes and Campbell's Tomato Juice. This is great even in the winter when tomatoes can be questionable. Combined the following in a large bowl.

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Zaza's Table | zazastable.blogspot.com Reviews
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Wednesday, August 17, 2011. What's on Zaza's Table Today? Monday, July 11, 2011. The first time that I had gazpacho was back in the early '70's at Biloxi Yacht Club. Ed, who was the manager was also a great cook. He told me one on the secrets to good gazpacho is to start with a good brand name of tomatoes and the same with the tomato juice- -I use Hunt's Whole Tomatoes and Campbell's Tomato Juice. This is great even in the winter when tomatoes can be questionable. Combined the following in a large bowl.
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Zaza's Table | zazastable.blogspot.com Reviews

https://zazastable.blogspot.com

Wednesday, August 17, 2011. What's on Zaza's Table Today? Monday, July 11, 2011. The first time that I had gazpacho was back in the early '70's at Biloxi Yacht Club. Ed, who was the manager was also a great cook. He told me one on the secrets to good gazpacho is to start with a good brand name of tomatoes and the same with the tomato juice- -I use Hunt's Whole Tomatoes and Campbell's Tomato Juice. This is great even in the winter when tomatoes can be questionable. Combined the following in a large bowl.

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1

Zaza's Table: FEBRUARY------GREAT AMERICAN PIE MONTH

http://zazastable.blogspot.com/2011/02/february-great-american-pie-month.html

Tuesday, February 1, 2011. FEBRUARY- - - GREAT AMERICAN PIE MONTH. February 12, 2011 at 3:47 PM. Great pictures, Mom. Where are the recipes? Subscribe to: Post Comments (Atom). The time to eat is when it's ready Mark Twain. FEBRUARY- - - GREAT AMERICAN PIE MONTH. View my complete profile. Watermark template. Powered by Blogger.

2

Zaza's Table: KARO PECAN PIE

http://zazastable.blogspot.com/2011/04/karo-pecan-pie.html

Sunday, April 3, 2011. 1 Cup Light Karo Corn Syrup. 3/4 Cup White Sugar. 1 1/2 Tablespoon Flour. 1 Cup Chopped Pecans. 2 Tablespoons Soft Butter. Beat the eggs with the corn syrup and sugar. Add the remaining ingredients and stir until well mixed. Pour into an unbaked pie shell. Bake in a pre-heated 350 degree oven for about 1 hours or until a knife point inserted in the middle of pie comes out clean. Subscribe to: Post Comments (Atom). The time to eat is when it's ready Mark Twain.

3

Zaza's Table: March 2011

http://zazastable.blogspot.com/2011_03_01_archive.html

Saturday, March 5, 2011. Special equipment you will need are a deep double boiler and an electric hand mixer (not one of the hand-held blenders). The top part of my double boiler is 4" deep and 5 1/2" around. Mimi always made her own pie crust but I use the refrigrated ones you buy at the grocery. This being said you can do as you chose. You will need one baked 9" pie crust. 2 Cups Whole Milk. 2 Squares Unsweetened Chocolate. 1/2 Cup Plain Flour. 3 Eggs, Separated- -Yolks used in pie, Whites for Meringue.

4

Zaza's Table: MiMi's Chocolate Pie

http://zazastable.blogspot.com/2011/03/mimis-chocolate-pie.html

Saturday, March 5, 2011. Special equipment you will need are a deep double boiler and an electric hand mixer (not one of the hand-held blenders). The top part of my double boiler is 4" deep and 5 1/2" around. Mimi always made her own pie crust but I use the refrigrated ones you buy at the grocery. This being said you can do as you chose. You will need one baked 9" pie crust. 2 Cups Whole Milk. 2 Squares Unsweetened Chocolate. 1/2 Cup Plain Flour. 3 Eggs, Separated- -Yolks used in pie, Whites for Meringue.

5

Zaza's Table: April 2011

http://zazastable.blogspot.com/2011_04_01_archive.html

Saturday, April 16, 2011. Escalopes de Veau Viennoise (Breaded veal with lemon and caper garnish). Prepare the garnish before you start cooking the veal. 1# Veal scaloppine, 4 pieces or cut as I did. Salt and freshly ground black pepper. 1 small can evaporated milk. 1 Cup Italian seasoned bread crumbs. 1/4 Cup finely chopped flat leaf Italian paraley. Thinly sliced lemon for the number of pieces of veal. Flat fillets of anchovies. 1/4 to 1/2 Cup peanut, vegetable or corn oil. Sunday, April 3, 2011.

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Zaza's Table

Wednesday, August 17, 2011. What's on Zaza's Table Today? Monday, July 11, 2011. The first time that I had gazpacho was back in the early '70's at Biloxi Yacht Club. Ed, who was the manager was also a great cook. He told me one on the secrets to good gazpacho is to start with a good brand name of tomatoes and the same with the tomato juice- -I use Hunt's Whole Tomatoes and Campbell's Tomato Juice. This is great even in the winter when tomatoes can be questionable. Combined the following in a large bowl.

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