Title: Chilled Orange Cappuccino Cream W/ Grated Choc
Categories: Beverage, Chocolate
Yield: 8 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
4 c Heavy cream
4 T Cornstarch
1 1/2 c Half-and-half
4 T Instant espresso powder
6 Egg yolks
2 T Grand Marnier
2 Eggs
1/2 oz Chunk semi-sweet chocolate;
-finely grated
1/2 c Granulated sugar

EQUIPMENT: Measuring cup, measuring spoons, hand
grated, 2 1/2-qt saucepan, electric mixer with paddle,
and balloon whip, rubber spatula, whisk, instant-read
test thermometer, 2 stainless steel bowls (1 large),
pastry bag, 8 8-oz coffee cups

Heat 1 1/2 cups of heavy cream and the half-and-half
in a 2 1/2-qt saucepan over medium-high heat. Bring to
a boil.
While the cream is heating, combine the egg yolks,
eggs, sugar, cornstarch, and instant espresso powder
in the bowl of an electric mixer fitted with a paddle.
Beat the mixture on high for 2 minutes, scrape down
the sides of the bowl, and continue mixing on high
until the mixture is slightly thickened, about 1 1/2
to 2 minutes. (At this point the cream should be
boiling. If not, adjust the mixer speed to low and
continue to mix until the cream boils. If his is not
done, the eggs will develop undesirable lumps.)
Pour the boiling cream into the beaten egg mixture and
whisk to combine. Return to the saucepan and heat over
medium-high heat, whisking constantly, until the cream
reaches a temperature of 180 degrees, about 5 to 6
minutes. Remove from the heat and transfer to a
stainless steel bowl. Cool the espresso-custard
mixture in an ice-water bath to a temperature for 40
to 45 degrees, about 20 to 25 minutes.

Continued >>>

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CHIPOTLE CHILES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ripe jalapenos

Americans who love the smoky taste and fiery bite of
chipotles have recently been hit with high prices and
a scarcity of product. With prices for these smoked
jalapenos reaching $15 a pound wholesale, home growers
yearn to smoke their own. But the Mexicans have been
fairly secretive about their techniques, and none of
the books on chiles describe home smoking. After a
trip to Delicos Mexico, I think I have solved this
mystery — but the process takes some dedication.
First, let’s look at how the Mexicans do it.

They use a large pit with a rck to smoke-dry the
jalepenos. The pit containing the source of heat is
underground, with a tunnel leading to the rack. The
pods are placed on top of the rack where drafts of air
pull the smoke up and over the pods. The jalapenos can
be whole pods or pods without seeds. The latter are
more expensive and are called “capones”, or castrated
ones.

It is possible to make chipotle in the back yard with
a meat smoker or Weber-type barbecue with a lid. The
grill should be washed to remove any meat particles
because any odor in the barbecue will give the chile
an undesirable flavor. Ideally, the smoker or barbecue
should be new and dedicated only to smoking chiles.

The quality of homemade chipotle will depend on the
maturity and quality of the pods, the moisture in the
pods, the temperature of the smoke drying the pods,
and the amount of time the peppers are exposed to the
smoke and heat. The aroma of wood smoke will flavor
the jalapenos, so carefully choose what is burned.
Branches from fruit trees, or other hardwoods such as
hickory, oak, and pecan, work superbly. Pecan is used
extensively in parts of Mexico and in southern New
Mexico to flavor chipotle. Do not be afraid to
experiment with different woods.

The differenc between the fresh weight of the fruits
and the finished product is about ten to one, so it
takes ten pounds of fresh jalapenos to produce
approximately one pound of chipotles. A pound of
chipotles goes a long way, as a single pod is usually
enough to flavor a dish.

First, wash all the pods and discard any that have
insect damage, bruises, or are soft. Remove the stems
from the pods before placing the pepperrs in a single
layer on the grill rack. Start two small fires on each
side of the grill with charcoal briquets. Keep the
fires small and never directly expose the pods to the
fire so they won’t dry unevenly or burn. The intention
is to dry the pods slowly while flavoring them with
smoke. Soak the wood in water before placing it on the
coals so the wood wil burn slower and create more
smoke. The barbecue vents should be opened only
partially to allow a small amount of air to enter the
barbecue, thus preventing the fires from burning too
fast and creating too much heat.

Check the pods and the fires hourly and move the pods
around, always keeping them away from the fires. It
may take up to forty-eight hours to dry the pods
completely. The pods will be hard, light in weight,
and brown in color when dried. If necessary, let the
fires burn through the night. After the pods have
dried, remove them from the grill and let them cool.
To preserve their flavor, place them in a zip-lock
bag. It is best to store them in a cool and dry
location. If humidity is kept out of the bags, the
chipotles will last for twelve to twenty-four months.

Buen apetito!

Recipe By : Garry Howard

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Treacle Scones (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 oz Butter
1 oz Caster sugar
1/2 ts Ground cinnamon
2 tb Black treacle
Or golden syrup
pn Salt
1/4 pt Milk to mix

Set oven to 425F or Mark 7. Grease a baking sheet.
Sift the flour and salt into a bowl and rub in the
butter. Mix in the sugar and cinnamon. Add the treacle
or syrup and sufficient milk to make a soft dough.
Turn on to a floured surface and knead gently. The
dough should be fairly moist and elastic. Roll out to
about 1/2 inch thick. Cut into rounds with a 21/2 inch
pastry cutter. Place on the baking sheet, brush with a
little milk and bake for l0-15 minutes until golden in
coIour. Cool on a wire rack. Serve split in half and
buttered.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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ARABIC BREAD CHIPS

Recipe By : Kitchen of Eastern Arabia/Debbie Marshall, Manvel, TX
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Arab bread (pita bread)
seasonings* — to taste

1. Cut Arab bread into 8 equal wedges. Pull apart each wedges to make 2
pieces.

2. Arrange as many pieces as you can on cookie sheet. Sprinkle with
seasonings. Bake at 400F degrees for 5 minutes or until lightly toasted.

*Suggested seasonings–Seasoned salt, lemon pepper, Cajun seasoning, Baharat
(see recipes).

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Serving Ideas : These are great for dipping into Hommus!

NOTES : So easy to make. Keep bread in freezer; thaw only minutes before
making chips. These keep well in a zipper bag for days.

Pfeffernusse (Pepper Balls)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Flour; Unbleached, Unsifted
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves; Ground
1/2 Teaspoon Mace
1 Teaspoon Allspice; Ground
Black Pepper; As Desired
1 1/4 Cups Honey
2 Tablespoons Butter
2 Eggs; Large
1 Cup Confectioners’ Sugar
1 Teaspoon Vanilla
Water

Sift flour, baking powder and spices together. Heat honey and butter until
butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill
dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet.
Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in
glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4
dozen cookies.

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Nutr. Assoc. : 0 1554 1440 541 0 0 161 15 854 393 385 76 568

Title: NEW ENGLAND CREAMY CLAM CHOWDER
Categories: Soups
Yield: 6 servings

4 Slices bacon or salt pork
1/2 c Onion, finely chopped
4 md Potatoes, peeled, diced
2 cn Minced clams with liquid
-(6 oz. each)
1 c Bottled clam juice
1 c Half-and-half
Salt (to taste)
Pepper (to taste)
1/2 c Whipping cream (optional)
2 tb Parsley, finely chopped

1. In a large heavy saucepan or skillet, saute bacon or pork until brown
and crisp. Drain on paper towels. Dice or crumble.
2. In same skillet saute chopped onion and potatoes for a couple of
minutes. Sprinkle with flour.
3. Add clam juice from cans and from bottle. Stir to combine. Bring to a
boil. Simmer, stirring from time to time, until potatoes are soft, about
15 minutes.
4. Add half-and-half and season to taste with salt and pepper.
5. Add minced clams. Heat until simmering. Do not boil. Add whipping
cream, if used. Sprinkle with parsley or diced pork or bacon. Serve
immediately.

—–

Chocolate Dream Brownies

Recipe By : Janet Baker
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
2 ounces chocolate
1 cup sugar
2 each eggs
1 cup all-purpose flour
1/2 cup pecans
FROSTING
1 1/2 cups powdered sugar
3 tablespoons margarine
2 tablespoons milk
drop food coloring
3/4 teaspoon peppermint extract
GLAZE
4 ounces semisweet chocolate
2 tablespoons margarine

FOR CAKE:

Preheat oven to 350 degrees. Grease an 8 or 9 inch pan.

Melt margarine and chocolate over a low heat; set aside.

In a small mixer bowl, at low speed mix together sugar and eggs for 2
minutes. Add other ingredients.

Pour into the pan and bake for 25 – 30 minutes, or until center is set.

FOR FROSTING:

Beat all items together and spread over cooled cake; refrigerate for at
least one hour.

FOR GLAZE:

Melt all items in a saucepan and drizzle over layer. Cover and refrigerate
at least 1 hour.

– – – – – – – – – – – – – – – – – –

Title: PEANUT BUTTER BALLS
Categories: Candies
Yield: 1 servings

1 Stick of margarine
1 c Crunchy peanut butter
3 c Powdered sugar
1/4 Block of paraffin
1 pk 6 oz. chocolate chips

Mix the margarine and peanut butter with hands. Add powdered sugar and
make into balls. Refrigerate if soft. Melt paraffin and chocolate chips.
Dip balls with toothpick and place on waxed paper or aluminum foil to dry.
Randy Rigg

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Title: Cranberry Relish
Categories: Condiment, Ceideburg 2
Yield: 1 batch

1 lb Cranberries, rinsed and
-drained (wrinkled berries
-and stems discarded)
1 1/2 c Sugar
2 tb Vanilla
Juice and pulp of 2/3
-lemon, seeded
2 Oranges, peeled, sliced and
-seeded

In food processor, combine cranberries, sugar and vanilla and process
a few seconds to reduce bulk. Add lemon juice and pulp and process
for 5 seconds. Add oranges and process just until well mixed, about
5 seconds. Cover and refrigerate for at least 8 hours before serving.

Posted by Stephen Ceideburg Feb 1 1990.

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Title: STIR-FRIED LIVER
Categories: Meats, Oriental
Yield: 4 servings

1 lb Calves liver
1 x Small onion
4 x Mushrooms
4 x Scallions
1 x Clove garlic
1 ts Corn starch
2 tb Peanut oil
1 ts Soy sauce

Slice liver thin and mix with corn starch and crushed
garlic. Brown quickly in hot oil. Add finely-sliced
onions and mushrooms. Stir-fry until meat is evenly
browned, then add chopped scallions and soy sauce.
Continue cooking with constant stirring for 6 to 9
minutes. A tablespoon of brandy may be added to the
meat just before frying for that little touch of
luxury the Chinese lavish on honored guests.

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