Grand Hotel Pork Chops a la Creole

Grand Hotel- Pork Chops a la Creole

• 8 six ounce pork chops, baked
• 4 cups cooked rice
• 8 slices fresh tomato, broiled
• 8 slices American cheese
• 8 pats butter
• 8 cups brown sauce
• Parsley and paprika, to garnish 
• 16 small candied yams

Salt and pepper to taste. Place ½ cup of rice on top of each baked pork chop and moisten with a little brown sauce. Place broiled tomato slices on rice, followed by cheese slices. Pour remaining brown sauce into casserole around chops and heat in 375° oven just long enough to melt cheese. Remove and garnish with parsley and paprika. Arrange candied yams around chops and place under broiler for 3 minutes just before serving. Serve uncovered and piping hot. Makes 8 portions.

Dobbs House Luau Black Bottom Pie

Dobbs House Luau Black Bottom Pie

• 1 ¼ cups milk
• 2 eggs, well beaten
•  ½ cup sugar
•  3 ⅔ tablespoons cornstarch
• 1 ounce Baker’s bitter chocolate, melted
• 1 teaspoon vanilla
• 1 tablespoon light rum
•  ¾ cup whipping cream
• ½ ounce bitter chocolate, tiny chips
• 9-inch gingersnap crust

                Scald milk in double boiler, then slowly add beaten eggs and blend well. Mix sugar and cornstarch and stir into egg mixture. Cook 15-20 minutes in double boiler, stirring occasionally. When cooked custard generously coats spoon it is done. Take ⅓ of hot custard and mix slowly with melted chocolate until cool. Add vanilla to chocolate custard. Stir balance of custard slowly until cool to avoid lumping. When cool add rum and blend. Whip cream until it peaks. Add chocolate filling to cooled gingersnap crust, completely cover crust. Add rum custard and level across pie. Top with whipped cream and sprinkle with chips of chocolate.

Gingersnap Crust:

Roll 14 crisp gingersnaps out fine and then add 5 tablespoons melted butter. Pat evenly into 9-inch pie tin and bake 10 minutes at 300°. Cool.