Cream Puffs with Boiled Custard

Brandon choose to make Cream Puffs with Boiled Custard, a very southern treat.
Cream Puffs

½ cup butter
1 cup boiling water
1 cup sifted all purpose flour
¼ tsp. salt
4 eggs

Melt butter in boiling water. Add flour and salt all at one time. Stir. Cook until mixture forms a ball that doesn’t separate. Remove from heat. Beat in eggs, one at a time, until smooth. Drop from a spoon on an ungreased baking sheet. Bake 20 minutes in preheated 425 degree oven. Let cool. Cut off tops and fill with custard or desired filling.

Boiled Custard

1 cup sugar
1 heaping tbsp. Adluh flour
3 eggs
1 can evaporated milk
1 can water
1 tsp. vanilla

Mix sugar and flour. Stir in eggs and beat well. Add milk and water. Stir. Cook in double boiler, stirring constantly. Custard is done when it coats spoon. Do not overcook. Add vanilla.

Brandon's custard never got quite as thick as he wanted, but it the still tasted GREAT!
Gabe was being goofy, but said they tasted like fancy french toast.

Shrimp Bake (Southern Cooking)

To further our study of the South, Kelsea decided to make this Shimp Bake Recipe from South Carolina.

First Kelsea chopped all the veggies and added them to a bowl with the rest of the list.

1 1/2 lbs. cooked shrimp
1 cup chopped celery
1 cup chopped green pepper
1 large onion, finely chopped
1 cup rice, cooked
1 large can sliced mushrooms & juice
1 Tbs. Worcestershire suace
1 can Campbell's Tomato soup (as is)
1 lb. sharp cheddar cheese, grated

Combine all ingredients. Season with salt and pepper. Save 1/3 of cheese to sprinkle on top.
Bake in casserole dish in pre-heated 325 degree oven for 40-45 minutes.

Then we tasted it and decided it was very good. The flavors worked well together.