First attempt at Luella's Cheese Pudding.

In an effort to explore the most remote headwaters of Bridge Club Cuisine I made Luella’s Cheese Pudding from Talk About Good! (Junior League of Lafayette, La., 1969).

I will probably not make it again but it is not totally awful either.

A few observations:

1. the sherry makes the dish and the quantity is cunningly calculated to fall just short of too much;

2. as with most of these egg-and-milk casseroles let it cool to set rather than serving piping hot;

3. I predict it would be snarfed up in a potluck setting, with a due warning about the sherry, but I wouldn’t try to pass it off as a main lunch dish without draping asparagus over it or something as suggested;

4. aside from the sherry and optional garnish, ingredients are super cheap.

I’m happy to use American cheese in cheeseburgers, macaroni and cheese, grilled cheese, and cheese grits. I imagine the printed recipe would be amenable to an upgrade on both the cheese and the bread inputs, but I wanted to start by seeing what the original was like.