Rum/Bourbon Balls

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vanilla Wafers
1 1/2 ts Cocoa powder
2 tb Corn syrup, white
1 c Powered Sugar — or honey
1 1/2 c Nuts — chopped
1/2 c Rum or Bourbon

Mix all dry ingredients and set aside.

Mix corn syrup or honey with rum or bourbon to thin the syrup. Blend wet
mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2
hours.

At this point, if you let it sit a couple of hours, you can come back and
add another about 1/2 cup of rum or bourbon and let sit again. This process
may be repeated a few times to your taste. The last time, the mix should
sit a couple of hours so it’s not really moist. There’s a good midpoint
between too moist and too dry where rolling into balls won’t be difficult
(too wet) or cause crumbling (too dry).

Roll into balls, then roll in powered sugar to make a sugar coating. When
rolling in powered sugar, the moister they are, the more sugar will be
absorbed over time. They may need another roll in the sugar right before
serving.

NOTES:

* Intoxicating chocolate snack with rum or bourbon — I got this from my
mom who uses more alcohol than the original recipe called for but less than
I like to use. It makes a great party snack. Yield: Makes about 30 small
balls.

: Difficulty: easy to moderate.
: Time: 1/2 to 1 hour preparation; 3 or more hours waiting.
: Precision: approximate measurement OK.

: King Ables
: Microelectronics Computer Corporation, Austin, Texas
: ARPA: ables@mcc.ARPA
: UUCP: {ihnp4,seismo,ctvax}!ut-sally!im4u!milano!mcc-pp!ables
or …ut-sally!mcc-db2!ables

: Copyright (C) 1986 USENET Community Trust

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FRESH TOMATO SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups Tomatoes
1 tablespoon Sugar
1 teaspoon White pepper
1 teaspoon Salt
2 cups Fresh basil

Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat
and cook for 20 minutes. Pour into sterilized containers and freeze. Makes:
6 pint jars.

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Title: Bread Pudding w/orange marmalade
Categories: Desserts, Breads
Yield: 12 servings

3 ea Eggs
1 3/4 c Milk
1/3 c Orange marmalade
1/4 c Sugar
1/2 t Vanilla
1/2 t Cinnamon
3 c Bread
1/3 c Raisins

Cut bread in strips or cubes and place in bowl with raisins.
Whisk together all other ingredients and pour over bread. After bread
has soaked up liquid, pour into baking dish or loaf pan and bake at
325f for 35 minutes.

MMMMM

Title: CURRY POWDER #3
Categories: Spices
Yield: 1 servings

3 tb Coriander seeds
2 tb Cumin seeds
2 tb Tumeric
1 tb Mustard seeds
2 1/2 ts Fennel seeds
8 Pods cardamon seeds
8 Cloves
1 1/2 ts Ground ginger
1 1/2 ts Black peppercorns
1/4 ts Freshly grated nutmeg
1/4 ts Cayenne

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.

Let cool to room temperature. Pulverize the spice mixture in batches with
an electric spice or coffee grinder and strain it through a sieve into a
bowl. The curry powder will keep six months in a tightly sealed jar in a
cool dark place. Use to season soups and stews. Makes about 1/2 cups.

Recipe: Chuck Ozburn in Pok, New York

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FRESH CORN BISQUE WITH GREEN ONIONS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Vegetable oil
1/4 Onion, chopped
1/4 Carrot, chopped
1/4 Stalk of celery, chopped
1/2 Clove garlic, minced
Or 1/4 tsp garlic powder
1 pn Turmeric
1 c Water
1/4 Bay leaf
1 1/4 c Corn, fresh or frozen
1/8 ts Salt
1 pn Cayenne pepper
1 tb Chopped green onions
OR 1 tb fresh parsley
OR 1 ts dry parsley

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add
onion, carrot, celery, garlic. Cook, stirring for 2
min. Stir in turmeric and cook for 1 min. Add bay
leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May
be pureed in blender or food processor in small
batches. Add salt and cayenne to taste. Serve hot or
cold and garnish with green onions or parsley. Makes
about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4
grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams
protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay,
Heart Stroke Foundation of Ontario 1988 Shared by
Elizabeth Rodier and tested with milk, Nov 93.

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Title: CHOCOLATE CHIP CHEESECAKE DIP
Categories: Cheese, Desserts, Dips, Fruits
Yield: 6 servings

1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 t Vanilla Extract
1/4 c Dark Brown Sugar
1 t Cinnamon; Ground
1/2 c Mini Chocolate Chips

———————————-GARNISH———————————-
1 x Cinnamon; Ground

Mix the raisins and brandy (making sure all the raisins are coated) and
let soak for 15 minutes. In another bowl, beat the cream cheese and
whipping cream until well blended and smooth. Add the vanilla, mixing
well. Blend in the brown sugar and cinnamon. Mix in the “slushed”
raisins and chocolate chips, blending well. Garnish with a light dusting
of cinnamon. Serve at room temperature.
Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes

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Title: Chicken Salad Supreme
Categories: Salads, Poultry
Servings: 4

1 c Mayo or salad dressing
1/4 c Lime juice
1/4 ts Nutmeg; ground
4 c Chicken; cubed
1 cn Mandarin oranges; 11 oz
1 c Grape halves; seedless gree
3/4 c Celery; chopped
1/2 c Almonds; slivered toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve
on Lettuce leaves. Refrigerate leftovers.

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L. J’s Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 cups Chocolate Wafer crumbs
6 tablespoons Sweet Butter
—–FILLING—–
12 ounces Semi-Sweet Chocolate
1/2 cup Heavy Cream
1/4 pound Sweet Butter — Cut Into Bits
2 tablespoons Kahlua Liqueur
1 pinch Salt
—–SAUCE—–
1/2 cup Whipping Cream
4 tablespoons Sugar
1/4 cup Butter
1 1/2 teaspoons Finely Ground Expresso — Coffee
Ingredients:
3 packages Ladyfingers
1/2 cup Dark rum
1 1/2 pounds Butter (no substitutes)
27 ounces Semisweet chocolate chips

Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the
tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and
onions over night. Brown the meat in a skillet. In large pot throw in the
tomatoes and crushed chillis, onions, meat, paste, everything except the beans
and peppers and slow cook for three hours. Next chop your green and red peppers
into long slivers or if you prefer diced. Also stir in your beans and cook
slowly for one more hour. All cooking must not have the lid on. With the thick
“soupy” ring around the pot; stir back into the simmering chili.

You might like the chili hotter or maybe milder, depends on your taste. What
ever you do, don’t ruin the chili by making it hotter with hot sauces, this
has a tendency to make the chili into “superficial” body heat not a deep solid
heat. To accompany the chili try and get your hands on some “Agua Dente” (fire
water) 80% alcohol (national drink in Colombia).
I guarantee you will see God!

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Title: Soundstage Great Northern Bean Soup
Categories: Soups, Legumes, Restaurants, Ham
Yield: 10 -12 servs

——————-MICKEY’S GOURMET CKBK——————-
1/2 lb Dried great northern beans
10 c Water
4 Chicken bouillon cubes
3/4 c Celery, minced
1 c Onion, minced
1 c Carrot, minced
1 c Smoked ham, minced
3/4 c Tomato, minced
1/4 t Salt
1/4 t White pepper
1/4 t Ground thyme
1/4 c Cornstarch dissolved in
2/3 c Water

Soundstage Restaurant, Disney-MGM
Soak beans in water to cover overnight.
Drain; rinse and place in lg soup pot with 10c fresh
water and bouillon cubes. Bring to boil; reduce heat
to simmer. Cook 1 hr until tender but firm on the
inside. Add celelry, onions, and carrots; cook 30 mins
until vegs are tender. Add ham, tomato, salt, pepper,
and thyme; mix well. Cook 10 mins. Add cornstarch and
water; simmer 5-10 mins until mixture thickens. Remove
from heat, cool 10-15 mins. Mix well and serve.

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Title: Coconut Oatmeal Cookies
Categories: Cookies
Yield: 72 cookies

2 c Quick oats
2/3 c Shredded coconut
1 c C and H Brown Sugar; packed
1/2 c Butter or margarine
1/2 c Shortening
2 Eggs
1 1/2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Salt

Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in
a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream
together sugar, butter, and shortening. Beat in eggs, one at a time.
Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and
mix into batter. Mix well. Form into rolls about 1-1/2 inches in
diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice
1/4-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8
minutes. Cool on rack. Makes about 6 dozen cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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