GERMAN CHOCOLATE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-G HENNINGSEN (DRKD50A)
1 package German sweet chocolate — 4 oz
1/4 cup Butter
12 ounces Evaporated milk
1 1/2 cups Sugar
3 tablespoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
1 Unbaked deep dish pie shell
1 1/2 cups Coconut
1 cup Pecans — chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from
the heat and blend in milk; set aside. In a mixing bowl, combine sugar,
cornstarch and salt. Beat >> in eggs and vanilla. Blend in melted chocolate;
pour into pie shell. Cpombine coconut and pecans; sprinkle on top of pie. Bake
at 375 degrees for 45 mins. I have left outthe coconut on occasion when some
of my kids didn’t like it. Believe me, this disappears fast. Reformatted by
Elaine Radis

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POULET EN CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 T Vegetable oil
2 T Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 t Salt
1 t Leaf rosemary, crumbled
1/2 t Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string.
2. Heat oil and butter or margarine with the minced garlic in a 12
cup flame proof casserole or a large kettle. Brown chicken in the hot
fat; remove.
3. Saute onions, potatoes and carrots in drippings; remove and
reserve. Stir wine, salt, rosemary and pepper into casserole and bring
to boiling, scraping up all the cooked on juices from bottom of
casserole; stir in chiken broth; return chicken to casserole; surround
with browned vegetables; cover. (If using a kettle, place chicken in
a 12-cup casserole; surround with browned vegetables; pour sauce over;
cover.)
4. Bake in moderate oven (350 degrees) 1 hour, basting several times
with casserole juices, or until chicken is tender. Garnish with a
bouquet of parsley and serve with a chilled white wine, such as
Chablis, and chunks of crusty French bread if you wish. (I usually
serve over hot steamed rice.) Serves 4.
Source: Family Circle “301 Splendid Casseroles”, January 1976

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Title: GARLIC-ANCHOVY RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-BEEF,POULTRY,PORK,LAMB,FISH—————-
1 Garlic clove; crushed
1 ts Anchovy paste
2 ts Olive oil
1/4 ts Freshly ground black pepper

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1-1/2 Tbsp.

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Spiced Lentils No. 2809 Yields 4 Servings

1/2 Lb Lentils: Red, Brown, 1 Tbls Coriander, Ground
Yellow or Green; Whole 1/4 tsp Chili Powder
or Split 1/4 tsp Cumin, Ground
1 Onion, Chopped – Pepper, Ground
1 Clove Garlic, Minced 2 Tbls Fresh Coriander Leaves
2 Tbls Vegetable Oil Chopped
1/2 tsp Turmeric

Rinse the lentils carefully and remove any grit.
Bring the lentils to a boil in salted water.
Cook until soft.
Soften the onion and garlic in the oil in a frying pan.
Add the spices.
Stir fry for 2 or 3 minutes.
Add the lentils.
Adjust seasonings.
Sprinkle the coriander leaves over.
Serve hot.

Date: Fri, 26 Nov 93 00:52:36 PST
From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar in a large skillet until fully cooked. Remove mushrooms from
skillet and set aside. Keep the mushroom liquid in the skillet.

Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes. Add
celery seed and black pepper to taste. Add mushrooms.

Mix together cornstarch and 1/4 cup water in a cup. Make sure the
cornstarch is fully dissolved. With skillet over medium heat, add the
cornstarch suspension to the gravy a little at a time. Stir
continually. When gravy reaches desired thickness, cook for a minute
longer and then serve immediately.

Note: If you want to make this ahead, make up the miso-mushroom
mixture as described but do not add cornstarch. When you are ready to
serve it, heat up the miso-mushroom mixture and thicken before serving.

Makes 4 cups. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

Babka with Various Fillings

Recipe By : Ultimate Bread Machine Cookbook/ Tom Lacalamita p. 156
Serving Size : 12 Preparation Time :0:00
Categories : All About Breads- Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
2 tablespoons milk — additional
2 large eggs
1/2 teaspoon vanilla extract
3 1/2 cups flour — (all purpose)
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons unsalted butter — or margarine
2 1/2 teaspoons yeast

(PICK A FILLING:)

CINNAMON SUGAR BABKA FILLING:
2 tablespoons unsalted butter — softened
1/4 cup sugar
1 teaspoon cinnamon

CHOCOLATE BABKA FILLING:
1/4 cup cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans

CHEESE BABKA FILLING:
8 ounces farmer’s cheese
2 tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup dark raisins

CRUMB TOPPING:
1 tablespoon unsalted butter — softened
2 tablespoons sugar
2 tablespoons flour
2 pinches cinnamon

EGG WASH:
1 large egg white — beaten with:
1 teaspoon water

All ingredients must be at room temperature.

Add ingredients except for filling, crumb topping, and egg wash in the order
specified in your machine’s manual.

Use DOUGH setting.

At the end of the program, press CLEAR/ STOP. To punch dough down,
press START and let knead for 60 seconds. Press CLEAR/ STOP again.
Remove dough and let rest 5 minutes before hand-shaping.

HAND- SHAPING TECHNIQUE:
While the dough is rising, prepare your filling of choice by blending
ingredients
together with a fork til crumbly. To make crumb topping, blend all ingredients
with a fork til crumbly. Chill both til ready to use.

Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface,
roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 -inch
from edges.
Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely
together
so that they do not open during baking.

Carefully place babka in prepared pan. Fold ends under and shape into an “ S ”
so that it fits into the pan. Cover with a clean kitchen cloth and let rise til
doubled in size.

OVEN: 350

Form a crease in the top of the risen babka with the side of your hand.
Brush with egg wash and cover with crumb topping.

Bake approximately 30 to 35 minutes, or til golden brown.
(If babka begins to brown too quickly, cover top with foil..

Remove from pan and cool on a wire rack.

VARIATIONS:

CHOCOLATE FILLING:
Blend together cocoa and sugar. Brush surface of babka with melted butter.
Sprinkle with cocoa-sugar mixture and pecans.

CHEESE FILLING:
Blend all ingredients together except the raisins.
After spreading the cheese filling on the babka, sprinkle with raisins.

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NOTES : This sounds outrageous!…

Ellen’s Basil Boursin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs French
Harned 1994 Herb/spice
Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Garlic cloves — peeled
1/2 c Fresh sweet basil leaves
1/4 c Chives
1/4 c Fresh parsley
1/4 c Black olives — pitted
8 oz Cream cheese
Fresh basil sprig (garnish)

In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the
mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: “Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of
French bread, topped with thin slices of roast beef.”

Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

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Cheese Soup

Recipe By : Once A Month Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups chicken broth
2 carrots — shredded
1 cup cooked chicken — diced
3 tablespoons sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
2 cups mild cheddar cheese — grated
3/4 cup onion — UOSD, chopped
4 tablespoons butter or margarine — used on serving day
1/4 cup flour — used on serving day
4 cups milk — used on serving day

In a large saucepan combine the first 6 ingredients. Bring to a boil and simmer
, covered, for 1 hour. Freeze with the cheese in a freezer bag taped to the sou
p container.

When thawed, saute onion in the butter. Add flour and milk to make a white sauc
e. Add the cheese to the white sauce to melt it. Add this sauce to the soup and
heat through.

summary of processes:
shred: 2 carrots
grate: 2 cups mild cheddar cheese
freeze in: 1 8-cup freezer container
serve with: egg salad sandwiches, celery sticks

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Title: MARY ROGERS’S SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings

1/2 c Active Starter
1 c Milk
2 1/2 c Flour
1/3 c Lard or Shortening
1 tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Cream Of Tartar

At bedtime make a batter of the half cup of starter,
cup of milk, and 1 cup of the flour. Let set
overnight if the biscuits are wanted for breakfast. If
wanted for noon, the batter maybe mixed in the morning
and set in a warm place to rise. However, unless the
weather is real warm, it is always all right to let it
ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the
remaining cup and a half of flour and all other dry
ingredients except the baking soda. Work in the lard
or shortening with your fingers or a fork. Add baking
soda dissolved in a little warm water to the sponge
and then add the flour mixture. Mix into a soft dough.
Knead lightly a few times to get in shape. Roll out
to about 1/2 inch thickness or a little thicker,and
cut with a biscuit cutter. Place close together in a
9 x 13-inch pan, turning to grease tops. Cover and set
in a warm place to rise for about 45 minutes. Bake in
a 375 degree oven for about 30 to 35 minutes.
Leftovers are good split and toasted in a sandwich
toaster.

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Title: MR. FOOD’S MINT CREAM PIE
Categories: Pies, Desserts
Yield: 10 servings

6 c Mini marshmallows
1/4 c Milk
1/3 c Creme de menthe
1 ts Vanilla extract
3 dr Green food color <3 or 4>
8 oz Whipped cream
1 Choc. ready pie crust

Combine marshmallows and milk. Cook and stir over low heat until melted.
Remove from heat, cool, stirring every few minutes until partially set.

Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour
into crust.

Freeze until firm.

Before serving, let stand for 10 mins at room temp and garnish with grated
chocolate.

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