Title: Passover Dark Chocolate Nut Cake
Categories: Chocolate, Cakes
Yield: 10 servings

10 To 12 eggs 1/4 c Sugar
3 oz Unsweetened chocolate DARK CHOCOLATE GLAZE:
1/2 c Semisweet chocolate pieces 1 c Semisweet chocolate pieces
2/3 c Sugar 1 ts Butter or margarine
2 c Very finely chopped almonds 1/2 ts Instant coffee crystals
-or pecans 1 tb Hot water
3/4 ts Pure vanilla 3 tb Dairy sour cream
1/4 ts Almond extract 1/4 ts Maple flavoring

Servings: 10 to 15

DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm
water. Separate eggs (you should have about 1 1/2 cups whites). Pour the
whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or
let separated eggs stand, covered, at room temperature for 30 minutes).

Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate
and semisweet chocolate pieces over low heat. Turn off heat and stir
(chocolate will continue to melt).

Cut a waxed paper liner for the bottom of a 10″ tube pan, cutting it 1/2″
wider than the pan and the center hole slightly larger than the tube.
Grease pan thoroughly. Place liner in pan and grease liner.

Beat egg yolks with an electric mixer on high speed for about 4 minutes or
till they’re thick and lemon colored. Add the 2/3 cup sugar, beating till
very thick. Stir in the melted chocolate and chopped nuts.

Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond
extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating
till soft peaks form.

Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the
remaining egg white mixture and fold together to combine. Turn batter into
prepared pan.

Bake at 350-F for about 40 minutes or till top springs back when lightly
touched. Run a knife around the edge of the pan and center to loosen. Cool
in pan for 1 hour. Invert onto cake plate. Remove waxed paper.

Prepare glaze; spread over top and sides of cake.

Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate
over low heat. Remove from heat and stir in butter or margarine. In a small
bowl, dissolve instant coffee in hot water. Stir in the sour cream and
maple flavoring. Add sour cream mixture to chocolate, stirring till smooth
and shiny. Makes 3/4 cup.

Source: Midwest Living Magazine, April 1991

From: Sallie Austin

—–

CHILE-FRIED SQUID (SAMBAL CUMI-CUMI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indonesian Condiments
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red
-chiles, minced, or 1
-teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 t Paprika, if needed
2 tb Tamarind Water or lemon
-juice

In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.

[Personally, I’d use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika
if necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

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Title: GLAZED CAULIFLOWER WITH GINGER
Categories: Ethnic, Vegetarian
Yield: 4 servings

1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 ea Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander

Separate cauliflower into flowerets. Wash well
drain. Heat 3 tb oil over high heat ni a skillet.
When very hot, add coriander fry for 10 seconds.
Add ginger chilies stir for a couple of seconds.
Immediately add turmeric salt. Follow at once with
the cauliflower. Stir rapidly to prevent burning to
distribute the spices. Add 1/4 c hot water. Reduce
heat, cover cook for 20 to 25 minutes, stirring once
or twice during the cooking.

Increase heat to medium stir fry to evaporate
remaining moisture to lightly brown the cauliflower,
5 to 10 minutes. Stir carefully. If vegetable looks
dry, stir in the rest of the oil. Add lemon juice
coriander leaves. Serve immediately.

Julie Sahni, Classic Indian Cooking

—–

Title: White and Dark Chocolate Dogwood Bark (Marcel
Categories: Desserts, Bakery
Yield: 1 servings

3 c Pecan halves
6 oz White chocolate; chopped
-into
12 oz Semisweet chocolate; chopped
Into

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees . Toast the pecans on a baking sheet in the preheated
oven for 8 minutes. remove the nuts from the oven and set aside to
cool at room temperature until needed. Heat 1 inch of water in the
bottom half of a double boiler over medium heat. With the heat on,
place the white chocolate in the top half of the double boiler. Use a
rubber spatula to stir the chocolate until completely melted and
smooth, about 4 minutes. Transfer the melted chocolate to a 1-quart
bowl and set aside. Thoroughly wash and dry the top half of the
double boiler. Heat 1 inch of water in the bottom half of a double
boiler over medium heat. With the heat on, place the semisweet
chocolate in the top half of the double boiler. Use a rubber spatula
to stir the chocolate until completely melted and smooth, about 6
minutes. Transfer the melted chocolate to a 4-quart bowl. Allow the
chocolate to stand at room temperature for 5 minutes before
proceeding. Add the pecans to the bowl of melted semisweet chocolate.
Use a rubber spatula to fold in the pecans until combined. Pour the
chocolate pecan mixture onto a nonstick baking sheet with sides and
use a rubber spatula to spread evenly. drizzle the white chocolate,
one tablespoon at a time, over the entire surface of the chocolate
pecan mixture. Use a rubber spatula to spread and blend the white
chocolate into the surface of the chocolate pecan mixture creating a
marbleized effect (be careful not to overblend which would diminish
the marbleized effect). Allow the mixture to cool at room temperature
for 30 minutes. Cover the baking sheet with plastic wrap and
refrigerate until the bark is hard, about 1 hour. Remove the baking
sheet from the refrigerator and transfer the bark to a cutting board.
Use a cooks knife to cut the bark into irregular pieces. Refrigerate
in a tightly sealed plastic container until ready to use.

MMMMM

B/M MOZZARELLA TOMATO BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LINDA CALDWELL (KKPD13B)
1 c Water
2 tb Sugar
1 t Salt
1 tb Butter
1 c Shredded Mozzarella
1 tb Sundried tomatoes — crumbled
2 tb Dehydrated onion
1 t Minced basil
2 c Bread flour
1 tb Dry milk
2 ts Dry yeast

I’ve been playing around with these ingredients and my husband thinks
I should “go public” with this recipe! It’s for a bread machine, but
you could make it by hand in the conventional way, too. In my
Zojirushi machine the crust is rather dark (but still delicious) so
other machines may need a light crust setting. Enjoy! Place ingred.
in B/M in order given (start at bottom for>>>> Welbilt/Dak) set crust
to light and bake on white bread setting. I’m munching on the “heel”
as I type and am thinking about how good a sandwich will be in a few
hours! Maybe next time I’ll add pepperoni and have all the sandwich
ingredients in each slice. It has a real pizza taste! LINDA IN
BIRMINGHAM 08/15 10:15 am

Re-Formatted by Elaine Radis; 3/92

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IRISH TEA BREAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 tb Strong tea
1 lb Mixed dried fruit
6 oz Soft brown sugar
1 Egg, lightly beaten
1 oz Butter (melted)
9 oz All-purpose flour
1/2 ts Bicarbonate of soda

Servings: 4

The mixed fruit can include raisins, currants, and any
other kind of dried fruit you like; chop any larger
pieces down to about raisin size. Place the tea, mixed
fruit and sugar in a bowl; cover and leave overnight.
Stir in the egg and melted butter. Sieve the flour and
the bicarb together and fold them in. Line the bottom
of a large loaf pan with baking parchment, and brush
the whole inside of the pan with melted butter. Pour
the mixture in and smooth the top. Bake in a
preheated oven (360 F) on the middle shelf for 1 1/2
hours. After removing from the oven, leave in the pan
for 2-3 minutes; then turn out of pan and cool on a
wire rack.

– – – – – – – – – – – – – – – – – –

MILK CHOCOLATE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marie Frangipane-KHMG99B
4 ounces Milk chocolate
1/4 cup Milk
2 tablespoons Sugar
3 ounces Cream cheese — softened
1 package Cool whip — thawed (8oz)
1 Prepared graham cracker or
-chocolate cookie crust

Heat chocolate and 2 tb milk in saucepan over low heat, stirring until
melted.Beat sugar into cream cheese. Add remaining milk and chocolate mixture
and beat until smooth.Fold chocolate mixture into whipped topping, in a bowl,
blend until smooth. Spoon into crust and freeze for about four hours… store
in freezer.

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AUNTIE LIN’S KILLER STRAWBERRY SHORTCAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bisquick drop biscuits
French vanilla ice cream
Fresh sliced strawberries
Fresh whipped cream

This is a really easy dessert, loaded with calories,
and not for the faint-of-heart!

Make the bisquick drop biscuits as directed on the
package, BUT add 1 tb of sugar (or 2, if you like).
Bake as directed.

While still warm, cut in half and put the bottom half
in a bowl. Cover with fresh strawberries (which you
have marinated in 4 Tb sugar in the refrigerator for 2
days), add a scoop or two of French vanilla ice cream,
and then top with the top layer of the biscuit.

Now, cover with more strawberries and top with fresh
whipped cream.

Enjoy!

Source: Linda Fields’ homemade goodies Typed for you
by; Linda Fields, Cyberealm BBS, Watertown, NY 1992
315-786-1120

– – – – – – – – – – – – – – – – – –

Title: Sour Cream Oatmeal Cookies
Categories: Cookies
Yield: 50 servings

3/4 c Butter
2 c Brown sugar; packed
2 lg Eggs; beaten
3/4 c Sour cream
1 ts Vanilla extract
2 c All-purpose flour
1 ts Baking soda
2 c Oats; rolled (raw)
1/2 ts Salt
1/2 ts Ground cinnamon
1 c Raisins
1/2 c Chopped nuts

Recipe by: Jo Merrill Cream butter and sugar until fluffy. Add eggs, sour
cream and vanilla; beat well. Sift together the flour, soda, salt and
cinnamon and add alternately with oats, nuts and raisins. Beat until
smooth. Drop by teaspoons on a greased cookie sheet. Bake at 350 degrees
about 15 minutes or until cookies are lightly browned and firm to the
touch. Cool on wire rack. Makes about 4 1/2 dozen cookies. Jo Merrill

—–

APPETIZER EGG ROLLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Eggs
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Pork — Boneless, Cut
Julienne
1 ea Onion — Small, Sliced
1 c Cabbage — Green Or Chinese *
2 T Vegetable Oil
1/2 c Mushrooms — Sliced
1/4 c Sprouts — Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds — Slivered
1 t Cornstarch
2 T Sherry — Dry
1 T Soy Sauce
1/2 t Ginger
12 ea Egg Roll Wrappers — Abt 6″ Sq
1 x — Oil For Deep Fat
Frying
—–GINGER APRICOT SAUCE—–
1/4 c Apricots — Dried (Abt. 10)
1/4 c Sugar
1 t Ginger
1/4 t Salt
1 T Lemon Juice

* Cabbage should be shredded.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir
in the mushrooms, bean sprouts, currants, and almonds and saute, stirring
for 1 minute. Dissolve the cornstarch in 2 T water, and combine with
sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil,
stirring. Remove from heat and cool. Stack the egg roll wrappers and cut
in half to form rectangles. Forming one roll at a time, place a heaping a
teaspoonful of pork mixture on one end of rectangle, moisten the long
edges, and roll up. Press the edges together to seal. Egg roll may be
prepared to this point, then refrigerated for several hours or overnight
or frozen for several days before frying. Adjust time for browining. If
rolls are frozen, let them thaw before cooking. Heat the oil to 375
degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and
crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls
once. Drain on paper towels and keep warm while frying the remaining
rolls. Serve with warm Ginger Apricot Sauce.
GINGER APRICOT SAUCE:
Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a
small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for
5 minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

– – – – – – – – – – – – – – – – – –