01 December, 2001

Classic Banana Pudding | Charles Cavallo's World Famous Cupboard Cookbook



Classic Banana Pudding ingredients
Serves 6 to 8
1 large pkg vanilla instant pudding
3 cups milk
1 large container non-dairy whipped topping
1 can sweetened condensed milk
10 ripe bananas
1.5 to to 2 boxes vanilla wafers
1 small container non-dairy whipped topping



Directions
Make the instant pudding according to package instructions. Stir in the condensed milk; add large container of whipped topping and stir again. Set aside.

Cut bananas in rounds about 1/4- to 1/2-inch thick.


In separate large bowl, cover bottom evenly with a layer of vanilla wafers. Add layer of banana slices.


Pour some of pudding mixture evenly over the bananas.


Repeat layers as many times as necessary for the serving dish, and ending with pudding mixture.


Spread small container of whipped topping over the pudding.



Charles Cavallo and John M. Bailey.  Charles Cavallo's World Famous Cupboard Cookbook (Starr Toof Printing Co., 2001), 103.


Index
banana
Dessert > Pudding
restaurants

Page Last Updated 18 May 2015

Cupboard's Famous Fried Green Tomatoes | Charles Cavallo's World Famous Cupboard Cookbook

Clockwise: Cooked cabbage, Eggplant Casserole, crowder peas
 and Fried Green Tomatoes

The Cupboard's Famous Fried Green Tomatoes ingredients (5)
Makes 8 - 10 servings
4 medium-sized green tomatoes
salt and pepper, to taste
1 cup cornmeal
2 Tbsp vegetable oil


Notes:  View restaurant menu.


The Cupboard's Famous Fried Green Tomatoes directions
Cut tomatoes into 1/4-inch slices; soak in water for 15 minutes before breading.

Season with salt and pepper;  dredge in cornmeal.

Heat vegetable oil in a heavy skillet. Add tomatoes and fry slowly until browned, turning once.



Charles Cavallo and John M. Bailey. Charles Cavallo's World Famous Cupboard Cookbook (Starr Toof Printing Co., 2001), 50. 


You might like
Green Tomato Casserole
The Cupboard's Eggplant Casserole


Index
tomato
restaurants

Page Last Modified 15 September 2015

Eggplant Casserole | Charles Cavallo's World Famous Cupboard Cookbook

Unlike many traditional Southern recipes, The Cupboard does not use meat, bacon drippings or other animal fat to prepare delicious vegetables. Established in 1943, the restaurant is a perennial winner of culinary awards.

Cupboard's Eggplant Casserole


The Cupboard's Eggplant Casserole ingredients (8)
Makes 10 servings
Margarine (divided use)
4 eggplants, peeled and quartered
1 medium onion, diced
2 single stalks of celery, diced
4 cups crushed saltine crackers (divided use)
1/2-lb. shredded American cheese
Ground black pepper, to taste
Salt, to taste


The Cupboard's Eggplant Casserole Directions
Get ready
Preheat oven to 350ºF. Use part of margarine to grease casserole dish.


Cook eggplant 
Boil eggplant, onion, and celery together for twenty (20) minutes. Drain.


Drain boiled vegetables

Prepare casserole filling; add topping
In large bowl, thoroughly mix the vegetables with 2 cups of the crackers and the American cheese. Then, season with pepper and salt.

Spread mixture into the prepared casserole dish.

Unbaked Cupboard's Eggplant Casserole before adding topping

Use remaining 2 cups of crushed crackers to top the entire casserole. Melt remaining margarine, and spoon enough to cover top of casserole.


Brown, rest, and serve
Brown casserole in the preheated 350ºF. oven. 

Transfer casserole to wire rack for a few minutes to set before serving warm.


The Cupboard's Eggplant Casserole Notes
  • Preparing this recipe, I used three medium eggplants (3.31-lbs) with the other Filling ingredients as listed. This fit nicely into 2.5-qt baking dish and I used only the balance of the second sleeve of crackers for the Topping. 07/11/2016

  • Unlike the restaurant's likely choice, I use store brand wheat crackers. From a (16-oz / 1-lb / 453g) box, two cups crumbled and crushed crackers is about one sleeve plus seven crackers.

  • Purchase blocks of American cheese in the deli section of your supermarket. Blocks of Yellow or White American cheese are available; I tried white. 07/02/2016

  • The eggplant quarters tend to float. To facilitate even cooking, and using a dinner fork, I pierce the back (largest area) of each piece four times. Also, stir regularly. I boil in 12-qt pot (8-qt too small and I don't have 10-qt) and then, use the pot for mixing the casserole filling.

  • To match the texture of the restaurant's casserole, next time, mash the large pieces of cooked eggplant before mixing with the crackers and cheese.

  • Purchased for Thanksgiving 2000 (Menu here).




Vegetable Plate with (clockwise) 
Cooked cabbage, Eggplant Casserole, crowder peas and Fried Green Tomatoes

Index
eggplant
restaurants
Thanksgiving

Page Last Modified 12 July 2016

Corn Pudding | Charles Cavallo's World Famous Cupboard Cookbook


The Cupboard's World Famous Corn Pudding ingredients
Makes 8 - 10 servings
3 cans cream corn
1 can whole kernel corn, or 6 - 7 ears of fresh yellow corn
8 eggs
1.5 cups margarine
1.5 cups all-purpose flour
1.5 cups sugar
Salt, to taste



The Cupboard's World Famous Corn Pudding Directions
Preheat oven to 325ºF. Grease 2-quart baking dish. Add the cream corn to the prepared dish.

In large bowl, mix eggs, sugar, flour and margarine. Add whole kernel corn to the bowl and thoroughly mix again. Stir in salt, to taste.


Bake about 1 hour, or until light brown. Serve warm.



This recipe is from Charles Cavallo's World Famous Cupboard Cookbook (Memphis: Starr Toof Printing Co, 2001), 45.

You might like:
The Cupboard's Famous Fried Green Tomatoes
The Cupboard's Eggplant Casserole

Page Last Modified 16 Oct 2015