Title: BRAZILIAN ICED CHOCOLATE COCA-COLA
Categories: Beverages
Yield: 5 servings

2 oz Chocolate, unsweetened
1/4 c Sugar
1 c Coffee, double-strength
And hot
2 1/2 c Milk
1 1/2 c COCA-COLA, chilled
Whipped cream or vanilla
Ice cream

In the top of a double-boiler over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add
the milk and continue cooking until all particles of the chocolate are
dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve
over ice cubes in tall glasses.

For a beverage, top with whipped cream. For a dessert, add a scoop of
vanilla ice cream. Makes 5 cups.

Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981

—–

Title: COTTAGE CHEESE (HELEN’S SMIERKASE)
Categories: Misc, Dairy
Yield: 1 servings

1 qt Milk, sour
Water
Cream
*or:
Sour cream

Pour one quart of sour milk heated to lukewarm into a
cheesecloth bag. Pour one quart of warm water over
this, and after this has drained through, repeat
twice. Tie bag and let drip until the “whey is all.”
Serve with either sweet or sour cream and seasoning to
taste.

Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

Double Chocolate Chess Pie

Recipe By : Jeff Frontz University of Waterloo, Waterloo, Ontario, Canad
Serving Size : 0 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
110 g butter
60 g unsweetened chocolate
200 g sugar
3 eggs — lightly beaten
60 ml creme de cacao liqueur
15 g all-purpose flour
7 1/2 ml vanilla extract
1/2 ml salt
1 baked pie shell
Vanilla ice cream or sweetened whipped cre

1. Preheat oven to 175 degrees C . In a medium saucepan over low heat melt
butter and chocolate. Remove from heat.

2. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth.

3. Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool
on a wire rack for at least 30 minutes.

4. Serve with ice cream or whipped cream.

Author’s Notes:
I got this recipe from a 1983 calendar. It’s tried and true and
delicious. It’s also very simple to make. I usually double the recipe,
since one pie never seems to last long enough. Maybe that makes it a double
double chocolate pie.

I’ve made it using chocolate almond liqueur instead of creme de cacao.
It came out OK, and had a hint of a nutty flavor in the background.

Difficulty : moderate.
Precision : measure the ingredients.

– – – – – – – – – – – – – – – – – –

EASY LAMB CREOLE GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 lb Lamb riblets
4 c Chicken broth
1/2 c Chopped parsley
2 ts Salt
1 ea Bay leaf
1 pk Frozen sliced okra (10oz)
1 x Flour
2 cn Stewed tomatoes (16oz)
1 c White wine
1/2 ea Lemon,sliced/seeded
1 t Thyme
1 t Instant minced garlic
1 cn Black-eyed peas (15oz)

1. Heat oil in large Dutch oven; dust riblets with
flour and brown on all sides in hot oil.
2. Drain fat from pan; add tomatoes, broth, wine,
parsley, lemon slices and seasonings.
3. Cover and simmer 1 1/2 hours.
4. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings.
This gumbo freezes well.

– – – – – – – – – – – – – – – – – –

Garlic and Ginger Chicken Baked in a Clay Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Frying chicken
2 large Garlic cloves — minced
1 Knob fresh ginger — grated
Salt and pepper — to taste
2 teaspoons Asian sesame oil

I highly recommend the romertopf type clay pots. Especially for chicken. I’ve
done several chicken recipes in mine and they all came out extremely savory and
done to perfection. There’s a unique, rich flavor that seems to typify food
cooked in this way. Haven’t tried this one yet, but it’s high on the list.
The ingredients are Asian, the technique Western. The result, I imagine, is
delectable. It’s a very simple recipe. At least the first time I’d resist any
temptation to embellish it. Well, maybe a few fermented black beans… ;-}
Rinse the chicken inside and out and pat dry. Work your fingers under the
skin of the chicken, carefully loosening skin from flesh across the breast and
legs.

Mix together the garlic, ginger, salt and pepper; rub evenly under the skin.

Brush the chicken with sesame oil.

Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10
minutes. Drain and place the chicken breast-up in the pot. Cover and place
in a cold oven; turn the thermostat to 475F and roast for 1 hour.

Remove pot from oven and place on a towel. Put lid on another towel.
(The hot clay will break if placed on a cold surface). Transfer chicken to a
heated serving platter and drizzle with some of the juices left in the pot.

Serves 4.

PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat (5 g (5
g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.

Andrew Schloss, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

– – – – – – – – – – – – – – – – – –

Open Faced Healthy Tuna Melt

Recipe By : How to Boil Water, TVFN
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Hot Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Flaked white tuna — drain
1 Red onion — finely chopped
1/4 c Black olives — chopped
1/2 Tomato — diced
2 tbsp Parsley
1/2 c Olive oil
2 tbsp Red wine vinegar
Pitas — halved
1/2 c Feta cheese — crumbled

In medium bowl combine tuna, onion, olives, tomato and parsley. Add olive
oil and vinegar and toss to coat. Mound onto pita and top with feta
cheese.
Place under broiler and cook until cheese is melted. Serve hot.

Shared by Sherilyn Schamber

– – – – – – – – – – – – – – – – – –

Title: Quick ‘n Easy Macaroni Cheese
Categories: Pickell, Casserole, Bick’s
Yield: 6 servings

2 c Macaroni
2 1/2 c Shredded cheddar cheese
Divided
1 1/2 c Diced ham
1 1/2 c Sour cream
1 c Cottage cheese
1 x Egg, beaten
1/2 c Bick’s zesty onion relish
Salt pepper to taste

Preparation time, not flavour, has been decreased.

COOK macaroni until al dente. Drain well.
COMBINE 1 1/2 Cups Cheddar cheese and remaining ingredients in large
bowl. STIR in macaroni.
MIX well. Turn into greased 9″ x 9″ baking pan.
SPRINKLE with remaining cheese.
BAKE at 350F (180C) for 30 minutes or until hot.
BROIL lightly, if desired, for a crisp golden brown top.

HELPFUL HINT: Microwave: Don’t sprinkle cheese on top. Cover with
wax paper. Cook at Medium 10 – 12 minutes, stirring twice. Sprinkle
cheese on top. Broil in conventional oven until brown.

Source: Bick’s Savoury Relish Recipes Vol.1
Submitted by: Kathleen Pickell August 02, 1995

MMMMM

Title: TOMATO BRUSCHETTA~ LO CAL
Categories: Appetizers, Low cal
Yield: 4 servings

8 ea Bread slices; french or ita
2 ea Garlic cloves; halved
1 ts Oil; olive
2 tb Onion; minced
1 ea Tomato; diced
1 pn Oregano; dried
1 pn Pepper
2 ts Parmesan cheese; optional

Toast bread. Rub one side of hot toast with cut side of garlic. Heat
oil in nonstick skillet over medium-high heat; add onion and cook,
stirring until tender. Add tomato, oregano and pepper, stir. Spoon
tomato mixture over garlic side of hot toast and serve immediately.
Alternatively, sprinkle with Parmesan and broil for 1 minute. Per
serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

MMMMM

2/3 cup butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooked, peeled cubed (4 cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large soup kettle, melt butter.
Stir in flour, heat and stir until smooth. Gradually add milk; stirring
constantly until thickened. Add potatoes and onion. Bring to a boil,
stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining
ingredients; stir until cheese is melted. Serve immediately. Yields
about 2 1/2 quarts.

Beef Bulgogi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Miscelaneous Ethnic
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef — sliced cross thin
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon sesame salt — see below
1/8 teaspoon fresh ground black pepper
4 scallion — chopped 1″ pieces
3 garlic clove — peeled/crushed
1 teaspoon fresh ginger root — grated
1 tablespoon saki — or dry sherry
1 tablespoon red pepper flakes
1 tablespoon peanut oil
sesame seeds — toasted

Combine soy sauce, sugar, sesame oil, sesame salt (toasted sesame seeds ground
with salt), pepper, scallions, garlic, ginger, saki and red pepper flakes in a
medium-size bowl. Add meat and toss. Marinate 30 minutes or more. Cook
the meat over medium-high heat on a stove top grill. Heat the grill first,
making it very hot. Add the oil. Cook meat 1 to 2 minutes on each side,
browning it nicely. Garnish with sesame seeds.

– – – – – – – – – – – – – – – – – –