Title: AUNTY BETTY’S BOMBE
Categories: Desserts, Usenet
Yield: 4 servings

2 c Double cream
1/3 c Sugar
4 T Water
6 oz Chocolate, plain
3 Egg yolks

Whisk 1/2 of the cream until stiff and spread it around the edges of a
large bowl. Freeze for 1/2 to 1 hour.

Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes
until syrupy. Meanwhile, break chocolate into blender or warm bowl.

Pour the hot sugar syrup onto the chocolate and blend or whisk until the
chocolate has all melted. Add the egg yolks and mix the whole lot
thoroughly.

Whisk the remaining cream into soft peaks and fold gently into the
chocolate mixture. Pour into the centre of the frozen cream and freeze for
several hours until solid. Cover when fully frozen.

NOTES:

* A high-cholesterol chocolate dessert — This recipe comes from a
friend’s aunt. It always seems to taste wonderful no matter how sloppily I
measure things. Yield: Serves 4-6.

* Although the recipe “serves 4-6,” two people will happily eat the whole
thing.

* The outside is frozen solid, so you may find a fork useful for breaking
your portion into pieces without showering fellow diners with fragments. It
could be served in small portions, but don’t count on having any left over.

* Double cream has more than 45 percent butterfat. It is difficult to
find cream in North America that is richer than whipping cream, which is
typically 32 percent butterfat. If you can find heavy cream it is likely to
be 36 percent. Use the richest cream you can find.

: Difficulty: easy.
: Time: 20 minutes preparation, 3 hours cooling.
: Precision: no need to measure.

: William Roberts
: Department of Computer Science Statistics
: Queen Mary College
: University of London, UK
: liam@qmc-cs.UUCP

: Copyright (C) 1986 USENET Community Trust

—–

Aaronson’s Turkey Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN AARONSON—–
Turkey carcass

I love turkey soup. Here’s what I do. Cut the carcass in half and put
it into a large stockpot. Add 1 huge onion; diced medium, 3 stalks
celery, chopped medium , 3 carrots, medium dice, 1 cup yellow and 1
cup green split peas and enough wat er to cover the ingredients by an
inch or two. Let this mixture come to a boil. Lower the -> flame to a
good simmer and cook for about 3/4 of an hour. Add 1 can chick peas, a
handful of small pasta (tubetti or tubbettini are my favorites) a nd
when the pasta is al dente, the soup is finished. Taste and adjust
seasoning with salt and pepper and eat! After the soup is chil led
remove the carcass pick off any pieces of turkey that remain. You
may want to add more water, as this does produce quite a thick
soup. Add as much as you need. The vegetables and peas will have
flavored the broth enough to withstand t he addition of more water. I
hope you enjoy this soup. SUSAN FROM: SUSAN AARONSON

– – – – – – – – – – – – – – – – – –

Title: Cereal Oat Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c All-purpose flour
1 ts Baking soda
1 1/2 c Margarine (3 sticks)
2/3 c Brown sugar; firmly packed
2/3 c Granulated sugar
1 Egg
1 ts Vanilla
2 c Quick-cooking oats
1 c Raisins
2 c Bran nuts cereal

Recipe by: www.homearts.com/KRAFT/home3.html
Preparation Time: 1:20
MIX flour and baking soda in small bowl. Beat margarine in large bowl with
electric mixer on medium speed to soften. Gradually add sugars, beating
until light and fluffy. Beat in egg and vanilla. Gradually add flour
mixture, beating well after each addition. Stir in oats, raisins and
cereal (POST GRAPE-NUTS). Drop by rounded tablespoonfuls onto ungreased
cookie sheets.

BAKE 8 minutes or until lightly browned. Cool 1 minute; remove from cookie
sheets. Cool completely on wire racks. Makes 5 dozen.

—–

Refried Beans

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

To make carmalized almonds:
(put 2 tbsp. sugar and almonds in small heavy pan
and stir all the time until sugar is dissolved on
low heat. Allow mixture to cool)

Toss all ingredients in salad

To make dressing:
Put ingredients in jar and shake vigorously.
Then pour over the salad.

Title: Brown Sugar Walnut Squares
Categories: Cookies
Yield: 16 squares

1 c C and H Brown Sugar; packed
1 ts Vanilla
1 Egg
1/2 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1 c Coarsely chopped walnuts

Combine sugar, vanilla, and egg. Stir until smooth and blended. Combine
flour, soda, and salt. Add to sugar mixture; stir until blended. Spoon
into greased and paperlined 8-inch square pan. Bake in 350 degree oven 18
to 20 minutes. (Cookies will be soft in center.) Cool in pan. Remove
from pan, peel off paper, and cut into 16 squares.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Garlicky Clam Dip
Categories: Appetizers
Yield: 8 servings

8 oz Cream cheese
1/2 ts Salt
1/2 tb Garlic
Fresh ground pepper (dash)
7 oz Clams; drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Lemon juice

Using garlic press, squeeze pulp and juice into softened cheese.
Cream with a spoon until smooth. Gradually add the remaining
ingredients, blending until smooth. For thinner dip, add more clam
broth. Serve with crackers, chips or veggies.

MMMMM

Title: TANGERINE CURD
Categories: Fruits, Jams/jellys, Kump
Yield: 1 servings

1/2 c Tangerine juice
1/4 c Lemon juice
2 Tangerines; Grated zest only
1/4 lb Butter
4 oz Sugar
8 Egg yolks

This makes a delicious filling for cakes and tarts and can also be
used as a spread for biscuits, scones or croissants.

COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to
a boil over medium heat. Beat the yolks in a bowl until liquid. Beat
1/4 of the boiling liquid into the yolks and return the remaining
liquid to a boil over low heat. Beat the yolk mixture into the
boiling liquid and continue beating until it thickens slightly, about
2 minutes. Do not allow the curd to boil or it will scramble. Pour
into a clean bowl, cover surface with plastic wrap and chill.

Makes 1 Cup

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Oatmeal Carmelitas

Recipe By : More Than Sandwiches
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces candy caramels, light
5 tablespoons light cream
1 cup all-purpose flour
1 cup oats — quick rolled
1/2 cup pecans — chopped
1/2 teaspoon baking soda
sugar
3/4 cup margarine — melted
1/4 teaspoon salt
1 package semisweet chocolate chips — 6 oz size

Melt caramels in cream in top of double boiler. Cool slightly. Set aside.
Heat oven to 350^. Lightly spoon flour into measuring cup; level off.
Combine flour with remaining ingredients except chocolate chips and pecans.
Press 1/2 of crumbs in bottom of ungreased 11×7-inch or 9 inch square pan.
Bake for 10 minutes. Remove from oven. Sprinkle with chocolate chips and
pecans. Spread carefully with caramel mixture. Bake for 15-20 minutes
longer until golden brown. Chill 1-2 hours. Cut into bars.
~Diana Rattray

– – – – – – – – – – – – – – – – – –

Hawaiian Cake

Recipe By : Women’s Circle, Home Cooking
Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 1/4 ozs Duncan Hines® Moist Deluxe White Cake Mix
3 ozs fat-free vanilla pudding
8 ozs fat-free cream cheese — softened
8 ozs Cool Whip Lite® — thawed
20 ozs crushed pineapple — drained
1/4 c coconut
1/4 c walnuts — chopped
1/4 c maraschino cherries — drained and chopped

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. Prepare cake mix according to package directions. Pour into
prepared pan. Bake for 15 minutes or until done. Meanwhile preapre vanilla
pudding according to package directions. Add cream cheese and whipped
topping to vanilla pudding. Spread over cooled cake. Sprinkle with drained
pineapple over pudding mixture. Then, sprinkle with cherries, walnuts, and
coconut.

– – – – – – – – – – – – – – – – – –

Per serving: 294 Calories; 7g Fat (22% calories from fat); 6g Protein; 51g
Carbohydrate; 3mg Cholesterol; 352mg Sodium

Serving Ideas : Refrigerate until ready to serve.

—
Anita A. Matejka

Texas, USA