Title: VELVET CHOCOLATE GLAZE
Categories: Frostings, Brownies, Chocolate
Yield: 1 servings

1 Unsweetened chocolate sqs
2 tb Butter
2 tb Corn syrup light
1 c Powdered sugar
1 tb Milk
1 ts Vanilla

————————KATHI IN SACRATOMATO JUNE 1————————

Melt chocolate. Blend in butter and light corn syrup. Stir in powdered
sugar, milk and vanilla; mix well. Cover 8-inch square pan of
brownies.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/12 12:42 PM

TO: KATHI MERRITT (PJXX83A) FROM: KATHI MERRITT (PJXX83A)
SUBJECT: CHOCO-FREE FOR ALL

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Title: Banana Cream Pie
Categories: Pies
Yield: 6 servings

1 ea banana
2 pk (4 serv)banana or vanilla
1 ea baked 9 pie shell,cooked
2 1/2 c cold milk
2 c thawed kool whip topping

Slice banana into pie shell.Prepare pie filling as directed on
package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped
topping and pour over banana in shell.Chill at least 3 hours.Top with
remaining whipped topping;garnish with banana slices and mint,if
desired

—–

DIJON-STYLE MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind the mustard seed to a fine consistency. Mix the ground mustard with
the dry mustard powder and water in a small bowl, cover with plastic wrap,
and set aside overnight. Combine the mustards with the wine, vinegar, salt,
and turmeric in a blender or mini-food processor. Puree until smooth. The
mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months.

YIELD: 1/2 cup

– – – – – – – – – – – – – – – – – –

NOTES : This recipe yields a mustard of medium consistency; if you prefer a
very coarse stone-ground consistency, whisk the mustard mixture and the
remaining ingredients together rather than pureeing.

SAN LUIS GREEN CHILE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
6 md Fresh Anaheim chilies
1 lg Red bell pepper
1 Fresh Jalapeno pepper,
-sliced
2 oz Salt pork, diced
1/2 lb Boned chicken breast, thinly
-sliced
1/2 lb Pork butt steak, thinly
-sliced
6 tb Butter
1 md Onion, diced
1/2 c All-purpose flour
1 1/2 ts Chili powder
1 t Ground cumin
1 sm Clove garlic, minced
3/4 c Tomato sauce
2 qt Chicken broth, warmed
1/2 c Peeled, seeded and diced
-tomatoes
1 tb Minced fresh cilantro
Garnish:
Avocado slices
Sour cream

Roast Anaheim chilies, red pepper and jalapeno under
hot broiler close to heat until skins blister, turning
to char on all sides. Place in plastic bag for 10
minutes. Peel, dice and set aside.

In large skillet, cook salt pork until fat is
rendered. Remove salt pork with slotted spoon; drain
on paper towel. Increase heat and saute chicken and
pork quickly until browned. Drain and set aside. Melt
butter in large saucepan. Add onion and cook until
transparent. Add flour and cook stirring until roux is
golden brown. Remove roux from heat and stir in chili
powder, cumin, garlic and tomato sauce. Whisk in warm
chicken broth and heat to simmering. Add chilies, red
pepper, jalapeno, salt pork, chicken and pork to soup.
Heat thoroughly and stir in tomatoes and cilantro.
Heat to simmering.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

– – – – – – – – – – – – – – – – – –

Chicken Lickin’

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Chicken Crockpot
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Chicken Legs, Thighs And/Or Breasts
1/2 Tsp Ginger — ground
1/2 Tsp Chili Powder
3 Tbls Butter
1 16 Oz Whole Tomatoes
1 Large Onion — Chopped
4 Oz Mushrooms — Sliced Drained
1 Clove Garlic — Minced
1 1/2 Tsp Salt
1/2 Cup Heavy Cream
2 Tsp Paprika

Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the
chicken on all sides in the butter. Place the chicken in the slow cooker.
Combine all the other ingredients except the cream together. Mix well. Pour
over the chicken. Cook on LOW for 8 to 10 hours. Stir in the heavy cream
just before serving. Serve over hot spaghetti.

– – – – – – – – – – – – – – – – – – =

NOTES : Yields 2 Quarts

Title: Peter’s Scrimshaw Inn Rum Pie
Categories: Chocolate, Pies
Yield: 1 Pie

1 1/4 c Milk
1/2 c Sugar
1/4 ts Salt
3/8 c Milk
3 tb Flour
2 tb Cornstarch
2 Egg yolks
1/2 ts Vanilla
3 tb Butter
2 tb Dark Myers’s rum
Baked 9-inch graham cracker
-crust
Whipped cream
Bittersweet chocolate; grate

Combine first three ingredients and bring to a boil.
Mix remaining milk, flour, cornstarch and egg yolks
and add boiling mixture slowly. Return to saucepan,
cook slowly, stirring unatil thick. Cook slightly,
beat in vanilla, butter and rum. Turn into the crust
and chill. Top with whipped cream and grated
chocolate. From The Denver Post Food Section from
Virginia Rich’s “The Nantucket Diet Murders”.

Formatted for MM by Pegg Seevers 10/2/96

—–

Title: MILK CHOCOLATE FLORENTINE COOKIES
Categories: Cookies
Servings: 42

2/3 c Butter or margarine
2 c Quick oats, uncooked
1 c Sugar
2/3 c All-purpose flour
1/4 c Corn syrup
1/4 c Milk
1 t Vanilla extract
1/4 t Salt
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

Preheat oven to 375’F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in
oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling)
water; stir until smooth. Spread chocolate on flat side of half the
cookies. Top with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

MMMMM

Date: Sun, 24 Oct 93 20:16:20 EDT
From: Crispin Cowan

I used to love the old family chocolate coconut macaroon recipe, but
it’s loaded with fat. Recently, however, inspired by the suggestion of
making coconut milk from condensed milk and coconut extract, I came up
with the following modified recipe. It seems to work pretty well,
although the cookies aren’t as chewie as the fatted version was.

Chocolate Macaroons:

2 cups brown suger
1/4 cup milk

1 tsp vanilla
1 tsp coconut extract
4 cups rolled oats
4 Tbl cocoa powder

Mix the suger milk in a pot and bring to a boil. Remove from heat
and stir in the vanilla coconut extract, and then the rolled oats and
cocoa. Mix until everything is well coated, will make a very stiff
dough. Spoon out onto a cookie sheet and refridgerate for 20 minutes.

Title: Scotch Eggs
Categories: Cheese/eggs Londontowne
Servings: 4

8 ea Eggs, hardboiled 2 lb Sausage meat

Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate
temperature until brown on all sides. Drain on paper towels. Chill in
refrigerator. When ready to serve, line platter with lettuce and arrange
Scotch Eggs, cut in half, among the lettuce.

Mrs William McG. Harlow

—————————————————————————–

Title: Australian Meat Pie
Categories: Beef
Yield: 1 servings

—–filling—–
1 1/2 lb Steak; minced
1 ts Soy sauce
2 Beef stock cubes
Salt and pepper
1 1/2 c Water
1 pn Nutmeg
2 tb Flour
1/4 c Water; (extra)
—–pie base—–
2 c Flour
2/3 c Water
1/2 ts Salt
2 oz Beef drippings
—–pie top—–
1 pk Puff pastry; (12 oz. size)
1 Egg yolk
1 ts Water

Recipe by: Bob Wells #326 Making the filling:
Place meat into the pan, stir over low heat until meat is well
browned. Drain off any surplus fat. Add crumbled stock cubes, water,
salt, pepper and nutmeg, stir until boiling, reduce heat, cover,
simmer gently for 20 min, remove from heat. Combine extra water and
flour, stir until flour mixture is smooth. Add flour mixture to
meat, stir until combined. Return to heat, stir until meat boils and
thickens. Add soy sauce (to give brown colour), stir until combined.
Simmer, uncovered, 5 to 10 min; remove from heat allow to become cold.

Making the pie base: Sift flour and salt into basin. Place water and
dripping into saucepan, stir until dripping melts; remove from heat.
Make a well in centre of dry ingredients, add liquid, stir until
combined. (2a. If you’re in a hurry, just use premade (bought)
pastry. It works ok, too. -JN)

Turn out onto lightly floured surface, knead lightly. Roll out
pastry to line eight greased pie tins. [We use “real” aluminium 6 or
8 in pie casings – JN] Cut excess pastry around sides of pie plates
using a sharp knife. Fill centres with cold meat filing.

Pie crust: Roll out puff pastry on lightly floured surface, cut out
rounds for top of pies, use a saucer as a guide. Wet edges of base
pastry, and gently press tops into place, trim around edges with a
sharp knife. Brush tops with combined egg-yolk and water.

Cooking: Bake in hot oven 5 minutes or until golden brown, reduce
heat to moderate, cook further 10 min.

Reference: Australian Women’s Weekly Home Library: Cooking Class
Cookbook, p70. (reproduced without permission).

MMMMM