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!

– – – – – – – – – – – – – – – – – –

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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Title: OMELETTE BASQUAISE
Categories: Basque, Eggs
Yield: 2 servings

4.00 Eggs, well beaten 2.00 Potatoes, finely sliced
1.00 Bell pepper, cut in Small pieces
0.50 sm Onion, sliced 5.00 Inch long piece of chorizo,
Cut into 1/4-inch slices

Brown potatoes, pepper, onions until well done, or slightly crisp,
according to personal taste. Add chorizo and eggs. Mix well in the pan at
low heat. When ready, fold in half. Continue cooking for two minutes, then
turn with spatula and cook other side two minutes more. Serve on platter
with slices of tomatoes on top sprinkled with parsley. This makes a
delicious light dinner, with a green salad with oil and vinegar dressing.
Walt

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Title: CLAM AND OLIVE DIP
Categories: Dips, Seafood
Yield: 6 servings

1 cn Black olives, drained
1 cn Chopped or minced clams,
-drained
1 pt Sour cream
Salt
Powdered garlic
Cayenne pepper

Open can of olives. Eat a handful, just to make sure. Eat a few more. As
long as you leave at least half the can, you’ve got enough. Chop them up.
Add the chopped olives to the rest of the ingredients, stir, and chill for
2 hours before serving.

Quantities on the spices are left to you.

Btw, if you have never tried cream cheese and chopped olive sandwiches, let
me recommend them. Soften a package of cream cheese, add small can chopped
olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy
eaters add turkey.

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Title: DIRT CUPS
Categories: Desserts
Yield: 8 servings

2 c Milk
1 pk Chocolate Pudding, instant
3 1/2 c Cool Whip
16 oz Oreos
8 Gummy Worms (opt)
8 Plastic flowers (opt)

Pour milk into medium bowl, add pudding mix. Beat until well blended, 1 -2
minutes. Crush Oreos and set aside. Let stand 5 minutes. Stir in cool whip
and half of cookies. To assemble: place 1 Tb crushed cookies in bottom of
8oz cup. Fill cups about 3/4 full with pudding mixture. Top with remaining
crumbs. Optional garnish: place flower in middle and put gummy worm
halfway out of “dirt”.

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Title: LEMON CHICKEN #4
Categories: Chinese, Chicken
Yield: 6 servings

3 Whole skinned/boned chicken
-breasts
1 tb Vodka
1/2 ts Sesame oil
1 Egg white
3/4 c Sugar
1 tb Cornstarch
1/2 c White vinegar
Grated lemon rind
1 Whole juiced lemon
1/4 c Chicken stock
1 Cleaned carrot
1 Trimmed scallion
1/4 c Thin cut green pepper
1/4 c Drained pineapple
3/4 c Water chestnut powder
Peanut oil for frying
1/2 ts Lemon extract

Combine the vodka, sesame oil and lightly beaten egg
white in a bowl. Add the chicken breasts and set
aside. Combine the sugar, cornstarch, vinegar, lemon
rind and lemon juice in a saucepan. Bring to a boil,
stirring. Add the chicken broth and return to a boil.
Cut the carrot into 2-inch lengths. Cut the pieces
into thin slices. Cut the scallion into thin slices.
Add the carrot, scallion, green pepper and pineapple
chunks to the sauce. Bring to a boil and set aside.
Heat the oil for deep frying. Dip the chicken pieces
into the water chestnut powder and shake off any
excess. Cook the chicken pieces in the oil for about
10 minutes, or until the coating is crisp and the
chicken is cooked through.

Place each piece of chicken on a flat surface. Using a
sharp knife, cut it crosswise into 1-2 inch lengths.
Arrange the pieces on a platter. Heat the sauce, add
the lemon extract, and pour it over the chicken. Serve
immediately.

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Title: LATIGO CHILI
Categories: Chili, Tex-mex, Meats, Ethnic
Yield: 20 servings

5 lb Beef brisket, coarse ground
5 lb Venison, fatless coarse
-ground
2 lb Pork, lean coarse ground
3 c Tomato sauce
1 c Tomato paste
3 ea Onions chopped coarsely
6 ea Garlic cloves minced
5 tb Cumin freshly ground
2 tb Salt
2 tb Tabasco sauce
24 oz Budweiser Beer
3 oz Tequila
4 ea Anchos chili peppers dried
– minced
3 tb Cayenne pepper flakes
3 c Stewed Tomatos chopped
– coarsely
8 ea Green Chili peppers chopped
– coarsely
1 tb All-Spice
5 tb Peanut or Corn oil
3 tb Honey
1 tb Cider vinegar

Put meat, onions, garlic, and peppers into a large
cast iron pot after first heating the oil. Sautee the
meat and the veggies until the meat is browned. Add
the beer tequila, bring to a boil. Add salt, pepper,
vinegar, 3 T of the Cumin, the All-Spice, tomatos,
tomato sauce, and the Cayenne pepper flakes. Cook on
Simmer for 1 hour. Add 1 T of the cumin, the Tabasco
sauce, tomato paste, and the honey. Simmer for 1 more
hour then add the remainig cumin. Turn heat up to Med.
High and cook for 10 minutes, stirring frequently.
Serve hot or refrigerate and re-heat the next day.

Origin: Mike Halloran, Late Chili Cook-Off Afficianado
Cook, RIP-1994

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