This is an old recipe from a chain of restaurants in Nebraska called "The Runza Hut". The sandwiches at that time were more common than hamburgers and were often found at tailgate parties before the Nebraska football games. They can be made ahead and refrigerated or even frozen.
This is truly a family favorite. My mother would make it whenever she came for a visit. It makes fabulous toast with lots of butter. It's also wonderful with BLT's, or any sandwich, hot or cold. It is worth the effort!
This recipe was printed in our local paper. It was submitted by request by a fabulous restaurant in our area that used to serve it. Unfortunately, the restaurant no longer exists. But, we remember it fondly every time we make this recipe. It can be doubled or tripled as needed. And, the prep work can be done well in advance of cooking and kept in the refrigerator. This is definitely one of our favorites.
Mrs. Dickie was the neighborhood Grandmother when my sons were growing up. She didn't have any children of her own, so she made certain that she got to know every child in the neighborhood. She was always baking cookies for them and us. She was a wonderful person and we miss her. She was also kind enough to give me her prized recipe for Meltaways. The yield is variable. I used teaspoons to drop.
The original recipe uses 1 cup of whole cream instead of the non-fat sour cream. Therefore it is alot more caloric but the flavor is fabulous. And you would have to cook the sauce a bit more after the cream is added. This recipe originated in Thailand.
I do not know Anna personally, but I was given this recipe by a friend of hers who is a food critic for a local newspaper. It is not a classic souffle but more of a custard that bakes around a puffy filo. It is perfect for brunch, lunch or a light supper.
This recipe is a Christmas tradition in our house. It is comfort food and was given to me by a dear friend of mine who is the most wonderful chef I know. The entire dessert can be made in advance and even frozen--keeping the sauce separate from the cake. Reheat before serving. I hope you enjoy it as much as we have. (Usually, I at least double the sauce)