Title: Ready Hamburger Mix
Categories: Master mix
Servings: 1

4 lb Lean Ground Beef 1 ea Large Onion, Chopped
2 t Salt 1/2 t Pepper
1/2 t Oregano 1/4 t Garlic Salt

Brown Ground Beef in a heavy skillet. Add onion and continue cooking over
medium heat until onions are golden. Add remaining ingredients.
Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at
top. Label as READY HAMBURGER MIX and freeze. Use within 3 months.
Makes about 4 pints of READY HAMBURGER MIX.

—————————————————————————–

Title: Sazon Preparado (Prepared Seasoning)
Categories: Herbs/spice, Dom repub, Caribbean, Upload
Yield: 6 cups

3 md Onions; chopped
1 ea Pepper, bell, green; seeded,
-chopped
1 ea Pepper, bell, red; seeded,
-chopped
4 lg Garlic cloves; peeled,
-chopped
1 tb Oregano
1 c Scallions; chopped, both
-green and white
1/2 c Parsley; coarsely chopped
1/2 c Coriander; chopped
1 ts Tabasco sauce
1 tb Paprika, sweet
1 c Tomato paste
1 c Oil, olive
1/2 c Vinegar, white
Salt; to taste

Combine all ingredients and blend, bit by bit, to a puree in blender.
Pour into saucepan and simmer, stirring constantly, for 5 minutes. Cool and
bottle.
Used to flavor stews, beans, rice and vegetables. Easy to make and useful
to have on hand.
MM and upload by DonW1948@aol.com / CBCC

—–

Title: Chocolate Cashew Coconut Clusters
Categories: Desserts, Nuts, Bakery
Yield: 1 servings

2 c Unsalted cashews
1 lb Semisweet chocolate; chopped
Into
8 oz Shredded dried coconut

Recipe by: BAKERS’ DOZEN (MARCEL DESAULNIERS) SHOW Preheat the oven
to 325 degrees. Toast the cashews on a baking sheet in the preheated
oven for 20 minutes, until uniformly golden brown. Cool the nuts to
room temperature. Toast the coconut on a baking sheet in the
preheated oven for 10 minutes, until lightly golden around the edges.
Cool the coconut to room temperature. Heat 1-inch of water in the
bottom half of a double boiler over medium heat. 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 5 to
6 minutes. transfer the melted chocolate to a 4-quart bowl. Add the
cashews and coconut. Use a rubber spatula to stir until the cashews
and coconut are completely coated with chocolate. Immediately portion
the mixture by heaping tablespoons (approximately 1 1/2 ounces) for
each cluster, onto wax paper. Allow the clusters to harden at room
temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic
container in the refrigerator until ready to serve.

MMMMM

Death By Chocolate with Mocha Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
COCOA MERINGUE
4 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1 1/4 cups granulated sugar
2 tbsp sifted cocoa
1 tbsp cornstarch
CHOCOLATE MOUSSE
6 oz semisweet chocolate
1 1/2 cups heavy cream
3 egg whites
2 tbsp granulated sugar
CHOCOLATE BROWNIE
1 tsp unsalted butter
1 tsp all purpose flour
1 recipe Brownies — uncooked
see SIMPLY THE BEST CHOCOLATE BROWNIES — separate OR
use favorite recipe
CHOCOLATE GANACHE
1 1/2 cups heavy cream
3 tbsp unsalted butter
22 oz semisweet chocolate
MOCHA MOUSSE
14 oz semisweet chocolate
4 oz unsweetened chocolate
1/2 cup water
4 tbsp instant coffee
2 tbsp cocoa — sifted
5 egg whites
2 tbsp granulated sugar
3/4 cup heavy cream *
MOCHA RUM SAUCE
6 oz unsalted butter
1 1/3 cups granulated sugar
1 1/3 cups heavy cream
8 tbsp cocoa — sifted
3 tbsp dark rum
1/4 tsp salt
4 tsp instant coffee
1 tsp pure vanilla extract

Preheat oven to 225 F.

Trace 9″ circle on parchment paper, turn over so that pencil line faces
downwards, and place on baking sheet.

Prepare cocoa meringue: Place egg whites, cream of tartar in bowl, whisk until
soft peaks form, add one cup sugar while continuing to whisk, and continue
until stiff. Fold in the remaining dry ingredients, and use to fill a pastry
bag. Pipe in a spiral to fill the circle.

Place in preheated oven, bake 15 minutes. Lower temperature to 200F and bake
for 2 hours 45 minutes. Remove from oven and allow to cool for 45 minutes
before handling.

Raise oven temp to 325F.

While meringue is baking, prepare chocolate mousse. Melt chocolate in double
boiler. Remove from heat and stir until smooth – keep at room temerature until
needed. Beat the cream until peaks form. Beat the egg whites until soft peaks
form, then whisk in the sugar until stiff peaks form. Add a quarter of the
cream to the chocolate and whisk, then add to the egg whites. Fold in
remaining cream. Refrigerate mousse until needed.

Prepare brownie layer: Grease 9“x1.5″ round tin with the butter, and flour
with the 1tsp flour – shake out excess. Pour brownie mix in, place in
preheated oven and bake until toothpick comes out clean – about 30 minutes.
Remove from oven and allow to rest in pan for 5 minutes, then turn out and
refrigerate for 15-20 minutes. Cut in half horizontally.

Keep at room temperature until needed. Prepare ganache: Bring cream and water
to a boil in a 2.5 quart saucepan. Place chocolate in a bowl, pour over
boiling cream and allow to stand for 5 minutes. Stir until smooth.

Keep at room temperature until needed.

Prepare mocha mousse: Melt the chocolates, water, coffee and cocoa in a double
boiler, keep at room temperature.Whisk egg whites until soft peaks form, then
add sugar and whisk until stiff. Whip cream until stiff. Fold 1/4 of egg
whites into chocolate mix, fold in whipped cream and then remaining egg
whites. Keep at room temperature.

To assemble:Place a closed 9”x3″ springform tin on a baking sheet. Put in top
half of chocolate brownie, top side up. Ladle 1.5 cups ganache over the
brownie. Trim the meringue with a serrated knife so that it fits snugly and
place, top side up, over the ganache, pressing down gently to eliminate air
pockets. Spoon mocha mousse on top of meringue, then top with the remaining
brownie half, bottom side up. Chill cake in the freezer for 30 minutes or in
refrigerator for one hour.

Remove from freezer and release from cake tin. Pour remaining ganache over
cake and spread over sides. Refrigerate for 10-15 minutes to set the ganache.

Fill a pastry bag fitted with a large star tip with the chocolate mousse and
pipe a circle of stars around the outside of the top of the cake, then pipe
out stars inside this circle to fill the top of the cake.

Sauce: Heat butter in 2.5 quart saucepan. When melted, add sugar, cream,
cocoa, salt and 2 tbsp of the rum. Whisk to combine, bring to a boil and
simmer for 5 minutes, stirring occasionally. Remove from the heat, and add
remaining ingredients and stir until smooth. Allow to cool to room temperature
before serving.

Refrigerate for at least 4 and preferably 12 hours before cutting and serving
on plates flooded with mocha rum sauce.

**(said 1/4 cup in the original posting, but then referred to 3/4 cup later on
– 3/4 cup sounds right and tastes pretty good, but I may well be wrong!)

– – – – – – – – – – – – – – – – – –

Title: CREAM PUFF SOUFFLE WITH HOT FUDGE SAUCE
Categories: Eggs
Yield: 10 servings

——————————–CREAM PUFFS——————————–
(See CREAM PUFFS III recipe)

———————————-SOUFFLE———————————-
6 Egg yolks
1/2 c Sugar
4 Egg whites
Few drops of lemon juice
1 c Heavy cream
3 tb Bailey’s Irish Cream
2 tb Irish whiskey

——————————HOT FUDGE SAUCE——————————
8 oz Bittersweet chocolate
(good quality:Callebaut)
1/2 c Heavy cream

1. To make the souffle, beat the egg yolks with half the sugar in a large
bowl until very thick and light in color. Beat the heavy cream until
it holds soft peaks.
2. In another large bowl, beat the whites with the lemon juice until
foamy, then gradually add the remaining sugar while continuing to
beat until whites are firm but still glossy. Stir the Irish Cream
and the whiskey into the yolks, then fold in the whites.
3. Fill the puffs with the souffle mixture and replace the tops. Place
on cookie sheets or trays, cover with foil, and freeze several hours
or overnight.
4. Just before serving, make the Hot Fudge Sauce. Melt the chocolate
with the cream, stirring well to blend. Pass the hot sauce at the
table, to be poured over frozen souffles.
~–

—–

Shrimp Remoulade Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3/4 c Salad oil

1/4 c Tarragon vinegar

2 tb Tomato catsup

1/2 ts Hot pepper sauce

2 tb Horseradish

1 tb Creole mustard

1 ts Worcestershire sauce

1/2 c Celery,chopped

1/2 c Onions,chopped

1 Garlic clove

2 ts Paprika

1 ts Salt

1. Place all ingredients in blender in order listed.

2. Blend 5 seconds; pause; blend 5 seconds longer.

3. Refrigerate overnight or longer.

4. Serve over cooked shrimp or salads.

– – – – – – – – – – – – – – – – – –

EASY EGG AND TOMATO BENEDICT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Sized tomatoes
1/2 c Mayonnaise
1/4 c Milk
1 1/2 ts Fresh lemon juice
1/2 ts Basil leaves,crushed
1/8 ts Ground black pepper
4 English muffins, split and
Toasted
Salt
8 Eggs, poached and well
Drained

Hold tomatoes at room temperature until fully ripe.Cut
each tomato into 4 slices;set aside.In a small
saucepan,combine mayonnaise,milk,lemon juice,basil and
black pepper;heat until hot;keep warm.On each English
muffin half arrange a tomato slice;sprinkle lightly
with salt,top with a poached egg;cover with mayonnaise
sauce.Serve two for each portion.Garnish with parsley
if desired.Serves 4.

– – – – – – – – – – – – – – – – – –

Title: MUCZYNSKI’S POLSKA KOLBASA
Categories: Meats, Kooknet
Yield: 10 lbs.

10 lb Pork Butt, coarsely ground
2 tb Salt
1 tb Pepper
1 tb Pepper Corns, crushed
1/4 tb Garlic Powder
3 md Handfuls Of Mustard Seed
10 Feet of Natural Casing

Mix all ingredients well. Cover. Refrigerate overnight.

Soak the natural casing in warm salt water until they become elastic about
30 minutes. Using coarse cut again, grind mixture into casing using sausage
nozzle. Tie off at 6″ to 12″ links or 24″ links with string at the
beginning and end of each link. Refrigerate for long storage. Boil for 15
to 20 minutes. Quench with cold water then cook in pot until meat
thermometer reads 150øF or bake, broil, or smoke until meat turns dark.
Hang for 2-3 days to dry.

Recipe from Mac Muczynski/Cheryl Schroyer May.

—–

COACH HOUSE BLACK BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Black beans
2 1/2 qt Water
5 Strips bacon, cut in small
-pieces
2 Stalks celery, chopped
2 Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked
-ham
OR 2 smoked ham hocks,
-split
3 lb Beef bones
3 Sprigs parsley
2 Bay leaves
2 Cloves garlic, halved
2 Carrots, cut in pieces
2 Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c Madeira
2 Hard cooked eggs
Lemon slices, sprinkled
-with parsley

Wash beans, cover with cold water and soak overnight.
Drain and wash again. Place them in a casserole and
add 2 1/2 quarts water. Cover and simmer 90 minutes.
Cook bacon in heavy kettle for a few minutes. Add
celery and onion and cook until tender; do not brown.
Blend in flour and cook, stirring for 1 minute. Add
ham and beef bones, parsley, bay leaves, garlic,
carrots, parsnips, pepper, salt and beans with the
cooking liquid. Cover and simmer over low heat,
stirring occasionally, for 4 hours. Add more water if
necessary. Remove bone and ham rind or hocks and blend
half of the soup in blender. Remove any meat from ham
bone or hocks, chop fine and return to soup. Add
blended soup. Add wine and chopped eggs. Mix well.
Garnish with lemon.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

– – – – – – – – – – – – – – – – – –

Fagioli Toscanelli Con Tonno

Recipe By : Don Zajac
Serving Size : 6 Preparation Time :2:00
Categories : Antipasti

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups White Beans — cooked
1/4 Cup Olive Oil
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/4 Cup Scallions — sliced thin
2 Tablespoons Italian Parsley — chopped fine
7 Ounces Tuna Steak — Seared and Cubed

Combine olive oil, lemon juice, salt pepper and pour them over the beans.
Add the scallions and parsley and gently toss them all together. Transfer the
beans to a serving platter, top with the cubed tuna.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 5328