CHOCOLATE GRAVY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Courtney Breakfast
Chocolate American

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Cocoa
1 c Sugar
2 tb Flour
2 c Milk
2 tb Butter
2 ts Vanilla Extract

Mix the cocoa, sugar, and flour together. Add the
milk, making sure it mixes smoothly. Heat (medium)
and stir constantly until it thickens. This takes
about 8 minutes. Take off of heat. Add butter. Stir
until it is melted and mixed. Add vanilla and stir
until mixed.

Serve hot over buttered biscuits. Buttered toast will
do in a pinch.

Notes: This is an almost lost Ozark classic. It hardly
ever shows up in ethnic or regional cookbooks.

If this cools, it becomes something else: chocolate
pudding!

Chocolate gravy is a great way to make sure your kids
get their minimum daily requirement of sugar!

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Amigos Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 cup Onion — chopped
1 tablespoon Garlic — chopped
1/4 cup Chili powder
1 tablespoon Ground cumin
1 can 28 oz. crushed tomatoes with — added puree
1 1/2 cups Beef broth
2 cups Fresh or frozen corn kernels
1 can 15 1/4 oz. kidney beans — drained
1/4 cup Fresh cilantro — chopped

Cook beef in heavy large pot over med. heat until brown, crumbling with fork,
about 10 mins. Add onion, garlic, chili powder, and cumin and cook 5 mins.,
stirring frequently. Mix in crushed tomatoes, beef broth, corn, and kidney
beans and bring to boil.
Reduce heat and simmer until thickened, about 30 mins.
Mix in cilantro.

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Title: Pickled Mushrooms (Roberta Krieger)
Categories: E cleary, Vegetables, Appetizers, Can/preserv
Yield: 4 servings

1 lb Sm fresh mushrooms
1/4 c Oil
3 tb Lemon Juice
1 Clove garlic, halved
1/2 ts Salt
pn Pepper
pn Oregano
2 Bay leaves

Remove stems from mushrooms. Wipe caps dry with paper towels. Place
caps in jar. Combine remaining ingredients in saucepan. Heat pour
over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
Shake occasionally (gently). Pour off any liquid and serve with
toothpicks.

From “The Joy of Israel” by R. Friesem

The Homestead BBS (615) 385-9421

MMMMM

Jenny’s Peppermint Creams

Recipe By : Mark Alexander
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Stork Rich Blend Margarine
2 tb Milk
3 dr Peppermint Essence
3 dr Green food colouring
1 lb Icing Sugar, Sieved
—TO DECORATE (OPTIONAL)—
4 oz Melted Chocolate

Place the margarine, milk,essence and colouring in a saucepan and heat
gently until the margarine has melted. Do not boil. Cool slightly.

Pour over icing sugar in a bowl and mix well to form a soft ball.
Knead well on a work surface sprinkled with icing sugar. Roll to
quarter-inch thickness and cut into rounds with a plain 1 inch
cutter. Decorate with melted chocolate, if liked

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Waldorf Salad

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Mayonnaise
2 Apples
1/4 cup Yogurt; plain
2 Celery stalks
2 tsp Sugar; granulated
1/2 cup Walnuts;chopped
2 tsp Lemon juice

In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste.
Core apples, cut into bite size pieces, dice celery. Add both to salad bowl,
fold in nuts. Chill up to two hours. Toss before serving. variations: bananas
pecans or in the summer peaches and peanuts from.

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Milk Chocolate and Orange Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whipping cream
24 oz Milk chocolate (imported) finely chopped
2 tb Unsalted butter
1 1/2 ts Grated orange peel
Unsweetened cocoa powder
2 ts Solid vegetable shortening

Line a cookie sheet with foil. Bring cream to simmer in heavy medium
saucepan. Reduce heat to low. Add half the chocolate and whisk until
melted. Whisk in butter and orange peel. Freeze until chocolate mixture
is firm enough to mound on spoon, about 40 minutes.

Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart.
Freeze until almost firm but still pliable, about 30 minutes. Roll each in
cocoa powder. Then roll between palms of hands into ball. Place on same
sheet. Freeze until firm, about 1 hour.

Melt remaining half of chocolate with shortening in top of double boiler
over simmering water, stirring until smooth. Remove mixture from over
water. Grasp 1 truffle between thumb and index finger; roll truffle in
melted chocolate, coating completely. Shake to remove excess chocolate.
Place truffle on same foil-lined sheet. Repeat with remaining truffles.
Refrigerate until coating is firm, about 1 hour.

Dust truffles with cocoa powder, brush off excess. (Can be prepared 2
weeks ahead. Store in refrigerator in an air-tight container.) Let stand
at room temperature 10 minutes and serve.

Source: Bon Appetit magazine – September 1991 Typed for you by Karen
Mintzias

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Title: White Chocolate Cream Filling
Categories: Cakes, Beef, Chocolate
Yield: 1 servings

1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract

Servings: 1

* White Chocolate-flavored baking bar should be grated.

Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add grated
baking bar and stir constantly until chocolate melts; cool slightly.

Combine whipping cream and gelatin mixture in a mixing bowl; beat at
medium speed of an electric mixer until thickened. Stir in vanilla.
Makes 3 cups.

Source: Christmas with Southern Living 1989

MMMMM

CHICKPEAS ITALIENNE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried chick peas, soaked*
1 tb Olive oil
1 md Onion, chopped
2 ea Garlic cloves, crushed
14 oz Canned tomatoes, chopped**
1 sm Can tomato paste
1 t Basil
1 t Oregano
1 d Cinnamon
2 tb Parsley
Salt pepper to taste

Rinse chickpeas, place in fresh water cook for 50
minutes or till tender.
Heat oil in large pot saute onions garlic for a
few minutes. Add the tomatoes tomato paste. Bring
to a boil, lower heat add the rest of the
ingredients. Simmer for about 10 minutes or until the
sauce has thickened.
Serve with mashed potatoes green vegetables or pasta
or rice. * Or substitute one large can of chickpeas,
rinse well before using. ** Or use one pound of fresh
tomatoes, diced

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Chocolate Dipped Pretzels

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 24 Preparation Time :0:20
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 pretzels
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted
decorations — * see note

Melt chocolate bar and disks in a medium saucepan over low heat. Place pan
in hot water to maintain dipping consistency. Dip pretzels, entire or
portion, into chocolate; allow excess to drip off. Place on waxed paper.

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Per serving: 57 Calories; 5g Fat (41% calories from fat); 1g Protein; 14g
Carbohydrate; 2mg Cholesterol; 110mg Sodium

NOTES : *If desired, sprinkle dipped portion into crushed candy.

Nutr. Assoc. : 0 0 0 4886 0

ARTZ RIB HOUSE GARLIC SOUP

Recipe By : ARTZ RIB HOUSE, AUSTIN, TEXAS
Serving Size : 6 Preparation Time :0:00
Categories : % *Typed
Soups Chowders Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Butter
2 heads garlic — peeled crushed
1 lg onion — chopped
1/2 c flour
1 tsp paprika
1/8 tsp cayenne pepper
1 tsp white pepper
1/2 tsp thyme
6 c chicken broth
1 lemon, 1/2 juiced, 1/2 sliced
1/8 c fresh parsley — chopped
Croutons

Melt butter over medium heat in 3 qt saucepan. Add garlic and saute`
until barely browned, about 3 minutes. Remove with slotted spoon and set
aside.

Add onion to pan and saute` until tender, about 3 minutes. Add flour,
paprika, cayenne, white pepper and thyme and cook stirring constantly, 3
minutes.

Add chicken broth and bring to boil over medium-high heat stirring
often. Reduce heat to low. Remove 1/2 c broth from pan and process in
blender with reserved garlic until smooth, 2 to 3 seconds. Return to
pan. Add lemon juice and parsley and stir well. Simmer 10 minutes. Serve
with croutons and sliced lemon.

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