Godiva Brownies

Recipe By : Godiva Liqueur Drink and Dessert Collection
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Godiva

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ounces unsweetened baking chocolate
2/3 cup butter
5 eggs
1 tablespoon instant coffee
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1/2 cup Godiva Liqueur
1/2 can all-purpose flour — sifted
2 1/2 cups walnuts — chopped

In double boiler, melt chocolate and butter; when smooth, add instant
coffee and set aside to cool. Beat eggs and salt together until
slightly fluffy, add sugar gradually and beat until mixture is ribbony
(about 10 minutes). Add vanilla, Godiva, and cooled chocolate to eggs
while beating on low speed. Fold in sifted flour until just
incorporated, then fold in nuts. Pour batter onto greased, floured, and
parchment-lined 11″ X 17″ baking pan. Place in preheated 450-degree
oven, lowering temperature to 400-degrees; bake 20-22 minutes or until
toothpick inserted into center comes out clean. Yield: Twenty 3″ X 3″
brownies.

NOTES : I think adding flour “just until incorporated” keeps them
chewey. If you want them more cake-like, try beating well.

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Title: Potato Chip Cookies
Categories: Cookies, Pitzer
Yield: 1 servings

-MM BY H PEAGRAM
1 c Butter
1/2 c Sugar
1 ts Vanilla
2 c Flour
1/2 c Potato chips, crushed
1/2 c Chopped pecans

Cream together until light and fluffy, Butter, sugar, and vanilla
extract. Blend in Unbleached Flour, Crushed Potato Chips and Chopped
Pecans. Drop by tsp on an ungreased baking sheet 2-inches apart.
Flatten with a greased and sugared glass bottom. Bake in a preheated
350 degree F. oven for 10 to 12 minutes. Makes about 5 dozen
cookies.
From: Gloria Pitzer

MMMMM

MY TEA BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix
1 Egg
4 tb Sugar
2 tb Margarine
Milk to make 1/2 cup

Add milk to egg to make 1/2 cup. Put biscuit mix,
sugar, and margarine in a bowl. Add just enough
liquid to make a soft dough. Stir briskly. Turn onto
floured surface, knead 8-10 times. Roll out 1/2 inch
thick. Cut out with cutters. Place on ungreased
baking sheet. Place close together for soft side
biscuits and apart for crusty biscuits. Bake at 450
for 8 to 10 minutes.

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Title: APRICOT HORSERADISH SAUCE
Categories: Sauces
Yield: 1 servings

2/3 c Apricot jam
1/3 c Freshly grated or prepared
White horseradish
1 tb Fresh lime juice
Salt
Pepper

Combine the jam and horseradish in a mixing bowl and
whisk until smooth. Whisk in the lime juice and salt
and pepper. If not serving immediately, transfer the
sauce to a glass jar with a nonmetallic lid and
refrigerate. It
will keep for several weeks.

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Title: Fruit Juice Cooler – GBDP78B
Categories: Beverages, Fruits
Yield: 4 servings

2 6 1/2 oz Bottled Water
1 12 oz.Can-Peach Nectar
1/2 c Orange Juice
1/4 c Grapefruit Juice
2 tb Lemon Juice

Combine all ingredients in a large pitcher; mix well. Pour over ice
cubes in Tall Serving Glasses. Serve right away.

68 calories per 1 glass serving.
GBDP78B . Enjoy ,John

MMMMM

1. Pack a frying pan with pancake mix, maple syrup, a spatula and a dressed up
potholder (embroidered with the recipient’s name or “Merry X-Mas”).

2. A promise pack – a year’s worth of special occasion desserts – a
friend of mine did this for me last year. She sent me a card at the
holidays to fill out giving her the dates for everyone’s birthday and
our anniversary and a request for the type of cake preferred. Sure
enough on the specific date a cake was delivered to the house (she’s a
fantastic baker) in just the right flavor.

3. For non-edibles there’s always bread dough ornaments for house and
trees and if anyone in the group has any artistic talents these can be
quite beautiful.

4. Flavored popcorns and snack mixes in pretty tins are always a
favorite, especially if you put a divider in the tin and offer a
variety of three or four different flavors such as cheddar cheese
popcorn, nacho flavor, butter etc. There’s never enough junk food
snacks available at holiday time.

Title: WILD RICE AMADINE
Categories: Brisket, Beef, Meats, Vegetables
Yield: 8 servings

2 tb Slivered almonds
1 1/2 tb Chopped Green Pepper
1 tb Chopped Onion
1 tb Chopped Chives
1/3 c Margarine
2 2/3 c Hot Water
1 ts Instant Beef Bouillon
4 1/2 oz (2 Pks) 5-minute Wild Rice

Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.)
Add hot water and instant bouillon, stirring to combine. Add rice, bring
to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5
minutes. Drain any excess liquid from rice.

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NORTH MEXICAN GUACAMOLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TASTE, TVFN—–
2 lg Ripe Haas avocados
1 cl Garlic, smashed but whole
1/4 Lime
2 tb Lime juice, additional
1/2 c Cilantro, firmly packed w/
-stems
1 t Fresh jalepeno, minced
1 tb Onion, minced
1/2 c Tomatillos, coarsely chpd
Salt and pepper
—–TOMATILLO SAUCE—–
1 lb Tomatillo
1/2 lb Red tomatoes, to 1 lb
2 Jalepenos, seeded, pith,
-ribs removed
1/2 ts Cumin, guessed
Cilantro, garnish

This cannot be made any earlier than 1 hr before
serving. Halve avocado and leave in shell. Score
horizontally and vertically, leaving in shell. Use the
lime and rub surface of avocado then rub surface with
the garlic. Using fingers, push pulp into a bowl. In
sm processor, combine 2T lime juice, cilantro with
stems, jalepenos, and onion. Puree. Add to avocado
chunks; toss gently with spatula. Mix in tomatillos;
season at the last minute with salt and pepper.
Tomatillo Sauce: Puree all. To serve, place guacamole
in center of sm plate and spoon sauce around it.
Tomato should be just enough to give it a suggestion
of red color.

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Turkey-Chili Soup

Recipe By : Al Yeganeh
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
**FOR TURKEY STOCK**
1 small fresh turkey — (dicard giblets or
— save for
another use)
1 large onion — cut in half
2 carrots — cut into 1″ pieces
2 ribs celery — cut into 1″ pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
**FOR SOUP**
3 tablespoons olive oil
2 large red onion — finely diced
8 cloves garlic — minced
1 rib celery — diced
1 large carrots — diced
2 medium potatoes — cooked, peeled, and
— mashed slightly
3 tablespoons chili powder
3 tablespoons chipolte puree*
2 tablespoons ground cumin
1 tablespoon spanish paprika
1/2 teaspoon ground cinnamon
3 cups tomatoes — peeled and diced
3 cups kidney beans — cooked
1 green bell pepper — diced
1/2 red bell pepper — diced
1/2 yellow bell pepper — diced
1/4 cup red wine
1 tablespoon cilantro — chopped
2 cups mustard greens — coarsely chopped
1 cup corn kernels
1 teaspoon wine vinegar
salt
freshly ground black pepper
Tabasco sauce — (optional)
1 tablespoon lemon juice — (optional)
Garnishes: fresh guacamole — low-fat sour
cream mixed with yogurt — chopped
green onion — chopped cilantro,
— grated
cheddar cheese — thinly sliced red
— onion,
chopped hard-cooked eggs

*Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some sp
ecialty stores. To use, soak chilies in water, then puree.

To prepare stock: place all ingredients in stockpot; fill with cold water until
turkey is just covered. Bring to a boil. Reduce heat; simmer, uncovered, for
1 1/2 hours or until turkey is cooked. Remove turkey. When cool enough to ha
ndle, remove meat from bones. Return bones to stockpot. Refrigerate meat. Di
scard skin. Cover stock; simmer for 2 1/2 to 3 hours. Strain; discard solids.
Reserve 6 cups stock and 2 cups finely diced turkey for soup. To prepare sou
p; Heat oil in a soup pot. Add onion and garlic; saute until onions are transl
ucent. Add celery, carrot and potatoes. Cover and cook slowly over medium hea
t for 30 minutes, until the vetgetables are soft but not browned, stirring occa
sionally. Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook
over low heat for 10 minutes, stirring occasionally. Add tomatoes, resereved
6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minut
es. Add reserved 2 cups turkey, mustard gr!
!
eens, corn and vinegar. Simmer for 15 minutes. Season to taste with salt, pep
per, Tabasco and lemon juice. Serve with 1 or 2 garnishes. Yield 6 to 8 servi
ngs

Per serving: 524 Calories; 10g Fat (16% calories from fat); 27g Protein; 88g Ca
rbohydrate; 0mg Cholesterol; 201mg Sodium

busted by Christopher E. Eaves by Lisa Minor on May 15, 1998.

– – – – – – – – – – – – – – – – – –

NOTES : Al Yeganeh of New York was the inspiration for “The Soup-Nazi” episode.
There he dishes out servings of soup for $6 and up at the International Soup
Kitchen, on West 55th Street. Yeganeh once shared his recipe for turkey chili
on David Letterman’s show. This is a written version, as tweaked and tested by
Food Editor Gillian Duffy of New York Magazine. If desired substitute two who
le chickens for the turkey.

Title: Spicy, Tomato-Based Vegetable Stew
Categories: Stews, Very low fa
Yield: 1 servings

2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 lb carrots — in chunks
3 lb turnips — in chunks
3 lb parsnips — in chunks
: (proportio
2 lb mushrooms — quartered
3 pt chicken stock
6 oz tomato paste

Saute the following in ‘enough’ vegetable oil adding
the ingredients in the order specified: 2
onions (chopped) 2+ cloves garlic 1/2 hot
chilli pepper (don’t go overboard!) 3-4 lbs carrots,
turnips, parsnips in chunks (proportion according to
taste) 1-2 lbs mushrooms (quartered) Once the veg are
done, add enough of the following stock to cover them
with a little room to spare: 3 pts chicken/chicken
flavor stock 1 small can of tomato paste Season with
oregano, basil, and whatever you feel like. The
important thing with this recipe is to taste regularly
and go with your gut as to what is best. Serve the
‘sauce’ over a bed of couscous. Note: —– To this
you can add anything from meatballs to spicy sausages
to … nothing. It freezes really well, so I make it
in very large batches.

Recipe By : cammer@cs.uchicago.edu (Daniel
Cammerman)

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