The Best Chocolate Pudding

Recipe By : Dessert Show
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups milk or light cream
1/2 cup sugar
6 large mint sprigs
6 ounces bittersweet chocolate — finely chopped
1 pinch salt
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 tablespoons unsweetened cocoa — (Dutch process)
2 large eggs — beaten
1 teaspoon vanilla extract
Lightly whipped unsweetened cream
Shaved bittersweet chocolate

In a deep saucepan place 2 cups of milk, 1/4 up of sugar and the mint sprigs
and bring to a simmer. Remove from heat and allow it to sit for 5-10
minutes. Remove mint and discard. Return pan to moderate heat and add the
bittersweet chocolate. Whisk frequently until chocolate melts into milk,
then remove from heat.

In a separate bowl, mix the remaining 1/4 cup sugar, salt, cornstarch,
cinnamon and cocoa together. Add the remaining 1/4 cup milk and whisk until
smooth. Slowly whisk in the hot milk mixture and return to the saucepan over
moderate heat. Stir sides and bottom constantly with a spatula until mixture
just begins to simmer. Slowly whisk into bowl with eggs, being careful not
to scramble them. Return to pan and cook over low heat for 2-3 minutes,
stirring constantly, to cook egg through and thicken mixture. Remove from
heat and stir in vanilla.

Pour pudding into dessert glasses or ramekins, cover with plastic or wax
paper directly on pudding to keep skin from forming and refrigerate for up
to 3 days. To serve, carefully remove plastic and garnish with lightly
whipped cream, chocolate shavings and mint sprigs if desired.

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NOTES : Yield: 4 to 6 serving

Bierock

Recipe By : Anne Padgett – Jan 88
Serving Size : 40 Preparation Time :0:00
Categories : Breads Ground Beef or Turkey
Freezes Well High Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH:
1 quart warm water
1/2 cup sugar
1/4 cup yeast
3/4 cup oil or melted margarine
1 1/2 tablespoons salt
3/4 cup powdered milk
2 1/2 pounds flour — approximately
FILLING:
7 1/2 pounds ground beef or turkey
1 onion — chopped
1/2 head cabbage — chopped

Begin dough and then prepare the filling. (Or use to loaves of frozen bread
dough)

DOUGH:
Mix the warm water, sugar and yeast in a large bowl and let foam. Add the
oil, dry milk, and enough flour to make a dough that is not too sticky.
Turn out and add more flour as you knead for ten minutes. Place in a
greased bowl, cover with a damp cloth, and let rise until double, about 1 to
1/2 hours.

FILLING:
Brown the meat, drain well, and mix with raw onion and cabbage.

Pinch off 1 1/2 ounces of dough (egg size) and let rest for five minutes.
Shape into a circle with hands and fill with meat mixture. Pinch to seal.
Let rise on greased cookie sheet after brushing with melted margarine. Bake
at 350 F. for 20 to 25 minutes.

These freeze beautifully.

per bierock: 393 Kcal 23g fat (8g sat fat) 53% CFF 325mg Na
(19.3g PRO/22.7g FAT/26.3g CHO)

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NOTES : Anne got this recipe from the school cafeteria in Mountain Home, ID.
High in fat and high in calories but oh so good hot from the oven. A little
savings in calories and fat if frozen bread dough is used. (Rosie)
Nutr. Assoc. : 0 0 0 0 4267 0 0 0 0 3608 0 0

Monterey Chili Con Carne

Recipe By : Recipes For Busy People
Serving Size : 4 Preparation Time :0:12
Categories : Bean Ground Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 clove garlic — minced
14 1/2 ozs crushed tomatoes
15 1/2 ozs dark red kidney beans — drained and washed
2 tsps chili powder
1 tsp cumin
1/4 c low-fat Monterey Jack cheese — grated

In a skillet, heat oil over medium heat. Add chicken, onions, bell peppers,
and garlic. Cook until chicken is no longer pink and vegetables are tender.
Stir in crushed tomatoes, kidney beans, chili powder, and cumin. Simmer,
covered for 35 minutes. Sprinkle with cheese and serve.

– – – – – – – – – – – – – – – – – –

Per serving: 535 Calories; 7g Fat (13% calories from fat); 53g Protein; 60g
Carbohydrate; 55mg Cholesterol; 1753mg Sodium

Cocktail Crisps

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Butter
1 cup Flour
1 cup Grated Cheddar Cheese
1 cup Rice Krispies

Blend the first three ingredients well. Add the Rice Krispies. Roll into
small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake
in a 350=F8F oven for 12 to 15 minutes. Cayenne pepper may be added along
with the first three ingredients for added zest. From: Syd’s Cookbook.

– – – – – – – – – – – – – – – – – –

Title: Toffee chip squares
Categories: Desserts Cookies
Servings: 96

———————————–COOKIE———————————–
1 c Butter
3 c Brown sugar
1 t Vanilla
2 3/4 c Flour
1/2 t Baking powder
———————————-TOPPING———————————-
6 oz Semi-sweet chocolate chips
3 T Butter
1 T Water
1 x Bits ‘o brickle baking chips

1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended.

2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares.

3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double
boiler from hot water. Let chocolate thicken a little and then drop a
large dollop in the center of each square or triangle.

4. Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
‘o Brickle.

from: _Cookiemania_

—————————————————————————–

FONDUE BREAD WITH SLICED APPLES CHUTNEY

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 lb Muenster cheese, shredded
1 tb Minced fresh rosemary
1 lb Frozen white bread dough,
-thawed according to package
-directions
1/3 c Sliced almonds
2 Red apples
2 Green apples
1 tb Lemon juice
1 c Mango chutney, optional
Sprigs of fresh rosemary

1. Adjust oven rack to middle position. Heat oven to
325 degrees. Grease a 9-inch springform pan with
butter or margarine.

2. Reserve 1 egg white for later use. Beat 2 eggs
yolks and 1 egg white in a medium bowl. Add cheese
and rosemary; stir to combine and set aside.

3. Roll thawed dough on a lightly floured work
surface into a rectangle about 6 ny 20 inches. Place
cheese mixture lengthwise on center of dough. Fold the
dough over the filling and pinch to seal seam. Place
roll seam-side down around the outside of the prepared
springform pan to make a ring; pinch ends to seal.
Brush with sliced almonds.

4. Bake for 1 hour. Release pan hinge and remove
bread immediately, allow bread to rest 15 minutes on a
wire rack before serving. Slice apples and place them
in a bowl of cold water that has been mixed with 1
tablespoon lemon juice.

5. Place cheese-filled bread in center of large round
platter. Brain apples and pat dry. Arrange
overlapping in small groupings around the bread.
Garnish with sprigs of fresh rosemary, if desired.
Serve with chutney, if desired. Cut bread into wedges.

Advance preparation: Assemble and freeze, unbaked.
Thaw 6 hours in the refrigerator. Increase baking
time by 5 minutes.

Note: Cheese will shred more easily in the food
processor if it is very cold. Place it in the freezer
for 10 minutes before grating.

Posted By annalea@its.com (Annalea Sommerville) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –

MOCK CREOLE TURTLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–WALDINE VAN GEFFEN
VGHC42A—————-
1/4 lb Butter
1/2 c Flour
2 lb Lean stewing beef — 1″ cubes
1/2 c Tasso — minced
1 1/2 c Onions — chopped
3/4 c Celery — chopped
1/2 c Carrot — chop fine
3 cl Garlic — minced
1 1/2 c Tomatoes — peel, seed, chop
2 ts Tomato paste
1 tb Worcestershire sauce
1 Lemon — seed, chop fine
-including juice and skin
1 tb Fresh parsley — chopped
1 t Dried leaf thyme
1 1/2 qt Beef stock
1 t White pepper
1 1/4 ts Cayenne pepper
3 Bay leaves
3 Eggs — hard-boil, chop
Green onions — chopped for
-garnish
Sherry

Heat butter in heavy sauce pan, brown beef cubes and
remove. Add flour and cook while stirring until roux
is medium brown. Add onions, celery, carrots and
garlic and cook for 5 minutes until soft. Add meat and
all remaining ingredients except eggs, green onions
and sherry. Stir to blend and simmer until meat is
very tender, about 1-1/2 hours, add a little water if
needed during cooking. Taste for salt and pepper and,
if desired, Tabasco. Add eggs and cook for 5 more
minutes. Garnish with green onions and pass the
sherry. Source: Upperline Restaurant, N.O.LA.

– – – – – – – – – – – – – – – – – –

Raised Sausage meat And Egg Pie~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:15
Categories : Pies Pastry Pork Ham
Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Frozen Puff Pastry
1 Pound Pork Sausage Meat
1 Small Onion — Finely Chopped
1 Pinch Sage
2 Ounces Soft White Bread Crumbs
1 Egg — Beaten
2 Eggs — Hard-boiled

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong
about the thickness of a penny. Cut off a piece of pastry to fit top of loaf
and
reserve. Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with
beaten egg, reserving a little for glazing pastry. Turn mixture into
pastry-lined tin and press hard-boiled eggs down in the centre, covering them
with sausagemeat.

Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut
decorative “leaves”.
Make a small hole in centre of pie to allow steam to escape. Flute edges of
pastry. Brush with reserved beaten egg, put pastry leaves in position, and
brush
these, too.
Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until
pastry has set. Then reduce heat to moderate
(375F gas mark 4) and continue baking for a further 30 minutes.
Serve hot with cooked vegetables, or serve cold with salad or pickles.

– – – – – – – – – – – – – – – – – –

Title: Papa Joe’s Cucumber and Red Onion Soup
Categories: Soups, Vegetables
Yield: 6 servings

5 c Cucumbers
3 c Red onions
6 c Sour cream
2 tb Salt
3 tb Sugar
1/2 c Fresh dill weed- chopped
1/2 c Lemon juice

This is from Alice Brock at Alice’s Restaurant. Yes, THAT one.

Peel and slice cucumbers as thin as you can. Peel and slice red
onions thin as you can. (It’s easier if you cut the onion in half
and slice cut side down)

Use a deep 1 gallon bowl or crock. Alternate layers of cukes and
onions with sprinkles of the salt and sugar between each layer. This
will draw out the juices that make it soup. Pile sour cream on top.
DO NOT STIR. Cover and refrigerate for 24 hours or more.

To serve, add the fresh dill weed and lemon juice and stir it up. Add
more lemon juice or sugar to taste.

Cool and refreshing, this is just perfect when it is too hot to cook,
and cucumbers are running wild.

Posted by Alan Kundl. Courtesy of Fred Peters.

MMMMM

Date: Wed, 06 Jul 94 11:23:07 CDT
From: herl jennifer l

Lentils with summer vegetables

2 cups lentils (any color), rinsed and drained
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium zucchini, quartered and sliced
1 – 1 1/2 tsp summer savory [I didn’t measure it exactly.]
black pepper
dried garlic [I’m out of fresh 🙁 ]
1 bay leaf
5 cups water (or use part broth if you want)

Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to
suit yourself. Leeks are great in this. If I want this to be more
soup-like, I add more water and a can of tomatoes, pureed. I’ve also put
potatoes in the pot with the rest of the veggies. The possibilities are
endless…