Burgess Meredith's Grand Marnier Souffle; Nacho Salad

Burgess Meredith's Grand Marnier Souffle

Place half of Vanilla Souffle mixture, as below, into a greased mold. Cut a layer of sponge cake slices, dipping them into Grand Marnier liqueur. Line mold with slices, and cover with remaining half of Souffle. Bake in 325 degrees F. oven for one hour. When serving, stir some whipped cream into a vanilla custard, and arrange on top. Add more Grand Marnier.

Vanilla Souffle:

1/3 cup flour
7 tablespoons sugar
1 cup milk
Pinch of salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
4 eggs, separated

Combine flour, sugar, and salt in saucepan. Pour milk in gradually, stirring briskly. Cook over low heat until smooth and thick. Add beaten egg yolks. Cool. Whip egg whites until frothy. Sprinkle with cream of tartar and continue whipping until whites are stiff. Add vanilla, and combine with first mixture.

Burgess Meredith's Nacho Salad

1 (15-ounce) can black beans, drained and rinsed
1 cup canned yellow corn kernels, drained and rinsed
1 cup cooked rice
1 onion, chopped
1 bunch of fresh cilantro (leaves only), chopped
3 medium tomatoes, seeded and diced
Juice of 1 lime
3 tablespoons olive oil
Salt and pepper to taste
1 head of lettuce
1 large bag Of tortilla chips
Shredded cheese for garnish
Sour cream for garnish
Fresh salsa for garnish

Mix the beans, corn, rice, onion, cilantro and tomatoes in a large bowl. In a small bowl, stir together the lime juice, olive oil, salt and pepper. Pour over the vegetable mixture and let it sit for a bit. Then toss and serve on a bed of lettuce and tortilla chips. Top with grated cheese, sour cream and salsa. Serves 4.