Title: MEXICAN CHOCOLATE PIE
Categories: Ethnic, Desserts, Pies
Yield: 1 servings

1 pk Unflavored gelatine
1/2 c Water
4 Eggs
3 Semisweet chocolate (1oz sq)
1/4 c Sugar
1/3 c Coffee liqueur
1/4 c Almonds; slivered
1 ts Margarine
1 1/2 c Heavy cream
1 Pie shell; baked

DIRECTIONS – FILLING, SPRINKLE GELATINE OVER 1/2 C COLD WATER IN
MEASURING CUP; LET SOFTEN ABOUT 5 MIN. SEPARATE EGGS, PLACING TWO
WHITES (refrigerate
remain- ing whits) IN SMALL BOWL OF ELETRIC MIXER, YOLKS IN TOP OF
DOUBLE BOILER. LET EGG WHITES WARM TO ROOM TEMP. BEAT EGG YOLKS
SLIGHTLY WITH WOODEN SPOON STIR IN GELATINE MIXTURE,CHOCO AND 2 T
SUGAR, COOK OVER HOT,NOT BOILING, WATER, STIRRING, UNTIL CHOCO IS
MELTED AND GELATINE IS DISSOLVED (10 MIN). REMOVE FROM HEAT. STIR IN
COFFEE-FLAVORED LIQUEUR. TURN CHOCO MIX. INTO A MEDIUM LARGE BOWL;
PLACE IN LARGE BOWL OF ICE WATER. STIR OCC. UNTIL COOL + CONSISTENCY
OF UNBEATEN EGG WHITE (15 MIN) TOAST ALMONDS, COOL. IN CHILLED BOWL,
WHIP CRM UNTIL STIFF,REFRIG. BEAT EGG WHITE (SOFT PEAKS) GRADUALLY
BEAT IN REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS. WITH WIRE
WHISK, FOLD EGG WHITES AND 1 1/2 C SHIPPED CREAM INTO CHOCO MIX. TURN
INTO PIE SHELL. CHILL AT LEAST 3 HRS.(OVERNIGHT) CHOP ALMONDS.
GARNISH
WITH NUTS, WHIPPED CREAM. MAKES 10-12 SERVINGS.

MMMMM

Title: Pumpkin spiced cake #3
Categories: Cakes
Yield: 24 servings

————————————CAKE————————————
2 c All-purpose flour
4 Eggs, beaten
2 ts Ground cinnamon
1/2 ts Salt
2 ts Baking soda
2 c Sugar
2 c Pumpkin puree
1 c Vegetable oil

———————————-FROSTING———————————-
1 Stick butter
8 oz Cream cheese
1 ts Vanilla extract
1 Box powdered sugar

In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In
another bowl, mix eggs and sugar until blended – add salad oil and mix
well. Add pumpkin, mix well; combine with first bowl. Pour mixture into
tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55
minutes; remove cake from oven and allow to cool to room temperature before
frosting.

FROSTING: Blend butter and cream cheese together, add vanilla. Gradually
add powdered sugar until well blended. Frost cooled cake, place in
refrigerator. Remove from refrigerator 1/2 hour before serving.

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CHARLESTON OKRA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Ham Bone (w/ Some Meat
-Still Attached)
3 c Okra, Sliced Thin
6 lg Tomatoes, Peeled, Seeded
-Diced
1/2 c Green Bell Pepper, Cored,
-Seeded Diced
1 tb Butter
1 sm Onion, Diced
Salt
Black Pepper, Ground
Rice, Cooked

Put the hambone in a soup pan. Add water to cover.
Bring to a boil. Reduce heat. Simmer for 1 hour or
longer. Add the okra, tomatoes and green pepper. Melt
the butter in a small pan. Saute the onion until
golden. Add to the soup. Simmer until the soup is
thick (about 2 hours). Remove the hambone. Shred the
meat into the soup. Serve over rice in soup bowls.

– – – – – – – – – – – – – – – – – –

Title: Springerle
Categories: Cookies, Holiday
Yield: 48 servings

1 x -kathryn evans jmsh36b
4 c Flour
2 ts Baking powder
4 Eggs, well beaten
2 c Sugar
2 ts Boiling water
2 tb Anise seed

Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating
until very thick.
Pour boiling water over anise seed and add to egg mixture Stir in the
flour. Chill.
Roll on a lighly floured board to 1/4 inch thickness;>>> then roll
again
with a springerle roller to make designs. Cut the cookies at the marked
outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours
at
room temperature. Bake in a moderate oven (375) 12 to 15 min. or until
brown.
Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C

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HAGGIS #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sheep’s stomach bag plus the
-pluck (lights, liver and
-heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 lg Onions, chopped

salt and pepper about 1/4 pint beef stock
Soak the stomach bag in salted water overnight. Place
the pluck (lights, liver and heart) in a saucepan with
the windpipe hanging over the edge. Cover with water
and boil for 1 1/2 hours. Impurities will pass out
through the windpipe and it is advisable to place a
basin under it to catch any drips. Drain well and
cool. Remove the windpipe and any gristle or skin.
Mince the liver and heart with the mutton. (Add some
of the lights before mincing if you wish.) Toast the
oatmeal gently until pale golden brown and crisp.
Combine with minced mixture, suet and onion. Season
well and add sufficient stock to moisten well. Pack
into the stomach bag, filling it just over half-full
as the stuffing will swell during cooking. Sew up the
bag tightly or secure each end with string. Put an
upturned plate in the base of a saucepan of boiling
water, stand the haggis on this and bring back to the
boil. Prick the haggis all over with a large needle to
avoid bursting and boil steadily for 3 to 4 hours.
Makes 6 to 8 servings.

– – – – – – – – – – – – – – – – – –

Title: Testing Jar Seals
Categories: Canning, Information
Yield: 1 guide

After cooling jars for 12 to 24 hours, remove the screw bands and test
seals with one of the following options:

Option 1. Press the middle of the lid with a finger or thumb. If the lid
springs up when you release your finger the lid is unsealed.

Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull
sound, the lid is not sealed. If food is in contact with the underside
of the lid, it will also cause a dull sound. If the jar is sealed
correctly, it will make a ringing, high-pitched sound.

Option 3. Hold the jar at eye level and look across the lid. The lid
should be concave (curved down slightly in the center). If center of the
lid is either flat or bulging, it may not be sealed.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

ROSE HIP SOUP (HAGEBUTTEM SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried rose hips
3 pt Water
2 oz Potato flour
4 tb Madeira (or sherry)
12 Blanched almonds — shredded
1 t Lemon juice
1 tb Sugar

Wash the hips, soak them some hours in water and then
let simmer till quite soft, and then force through a
strainer of sieve. Boil up again and add the other
ingredients and serve with little dumplings or put a
spoonful of whipped cream on top of each cup.

– – – – – – – – – – – – – – – – – –

Title: GARLIC LOVER’S PIZZA SAUCE
Categories: Sauces, Herb/spice, Pizza, Garlic
Yield: 10 servings

3 tb Olive Oil
1/2 c Onion; Minced, 1 Md.
1/2 Green Pepper; Minced
3 Cloves Garlic; Large, Minced
1 1/2 c Water
6 oz Tomato Paste; 1 Cn
1/2 ts Basil; Dried
1/2 ts Oregano; Dried
1 ts Parsley; Dried
Salt Pepper; To Taste

Pour the oil into a deep, heavy skilled over medium-high heat. Add
the onion and green pepper then cook and stir for about 5 minutes.
Add the garlic and continue to cook, stirring, until the vegetables
are tender. Add the water and then stir in the tomato paste. Sprinkle
the sauce with the basil, oregano, and parsley. Lower the heat and
let simmer for about 5 minuts. Add the salt and pepper to taste. If
desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring
often, about 30 minutes or until the sauce if very thick.

Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to
14-inch round pizza or 1 oblong pizza or 1 deep dish pizza.

MMMMM

MUFFIES: THEY’RE THE TOPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Muffie tip and hints

Who eats muffin bottoms? Just about everyone prefers
the tops. Which is why I invented “muffies”. They’re
baked on a baking sheet instead of a muffin tin and
have no bottom. The muffie has a lot going for it: Two
cups of muffin batter, which customarily makes 4-6
muffins, is enough for 16 muffins. And they take much
less time to bake, usually less than 10 minutes. I
prefer them just lightly browned so they stay a little
moist and soft inside. Almost any thick muffin batter
will work, but space the muffies at least two inches
part because they spread a good deal, especially if
the batter is not chilled. They way to get a puffier
muffie is to refrigerate the batt until it is very
chilled. Bake the batter right after it is mixed and
all you’ll get is a flat, soft cookie. Muffies should
be enjoyed warm, right from the oven. To reheat, wrap
them in foil and warm gently in a conventional oven.
To store, arrange in a single layer on a baking sheet
and freeze them. Once frozen, place them in an
airtight plastic bag, then in another airtight plastic
bag to stave off freezer odor. Defrost as needed. The
following muffies will get you started. The first two
are deliberately low in cholesterol. The
Blueberry-Apple Muffie is not low, but not excessive,
either.

– – – – – – – – – – – – – – – – – –

Title: Scandinavian Rasberry Soup
Categories: Appetizers Soups Fruits
Servings: 8

20 oz (2 pk) Red Raspberries * 1/2 c Orange Juice
1/4 c Lemon Juice 1 T Cornstarch
3/4 c Chablis ** 1 x Fresh Orange Sections
1 x Granishes *** 1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
—————————————————————————

In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

—————————————————————————–