Almond Chocolate Slices

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 50 Preparation Time :0:25
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C Blanched Almonds — sliced
14 Oz Semisweet, Bittersweet, Or White Chocolate — cut-up
3/4 C Heavy Cream
1 Tbsp Corn Syrup

1. Preheat oven to 325°F. Spread out almonds on a baking sheet and toast
in oven 7 to 10 mins, until light brown.
2. In a medium saucepan, over medium-low heat, heat together chocolate and
cream, stirring often, until chocolate is melted and mixture is smooth.
Remove from heat and stir in corn syrup and toasted almonds.
3. Turn mixture into a wax paper-lined 8-inch square baking pan.
Refrigerate until firm, several hours or overnight. For ease in cutting,
turn chilled chocolate square out onto a cutting board, top side up, and
cut into 50 sticks 1 1/4 x 1 3/4 inch. Store, tightly wrapped, in
refrigerator.

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RISOTTO WITH SUN-DRIED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cup Chicken broth or stock
1/4 cup Sun-dried tomatoes
4 tablespoon Butter
– marinated in oil
Garlic cloves — minced
1/4 cup Parmesan cheese — grated
1/4 cup Shallot — minced
1/4 cup Parsley; fresh — chopped
1 1/2 cup Arborio rice
Salt
1/4 cup White wine — dry
Pepper

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of
the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
Add the rice and stir to coat with the butter. Add the wine and cook, stirring
occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook
over medium heat until the broth is absorbed.
Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally,
until all the broth has been absorbed. When the broth is all absorbed, stir in
the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley.
Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman;
author of Sun-Dried Tomatoes! Converted by MMCONV vers. 1.00

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Date: Sun, 09 Oct 94 09:31:04 CDT
From: HYENIKOMSHIA@wellesley.edu

Here is a recipe (minus the oil) that my Armenian grandmother makes
during Lent.

Itch Pilaf
**********

1 cup #1 bulgur
1 small can tomato sauce (sorry, I forget how many ozs, but it is the
smallest kind of generic, cooking style sauce sold – about 4-6 ozs)
0.5 of tomato sauce can worth of water
salt
paprika
juice of 1.5 lemons
chopped parsley and chives

Mix bulgur, tomato sauce and water. Wait until liquid is absorbed. Add
the rest of the ingredients to taste.

COWBOY GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter, margarine or oil
2 tb Flour
2 Cloves garlic minced
1/2 c Chopped onion
1/2 c Chopped gr pepper
2 c Water
1 14 1/2 0z can tomatoes
1 6 0z can tomato paste
1 tb Dried parsley
1 Bay leaf
2 tb Worchestersdhire sauce
2 ts Instant beef bouillion
1 t Chili powder
1/4 ts Pepper
1/8 ts Basil
1/8 ts Ground cloves
1 16 oz pkg frsh or frozen
OKRA
2 To 2 1/2 lb peeled, deveined
Shrimp, crabmeat or crayfish
3 c Hot cooked rice
File powder ( opt )

Combine flour and fat in a heavy saucepot or dutch
oven and cook low heat stirring constantly 10 to 15
minutes or until the mixture is light brown ( roux ).
Add garlic, onion and peppers. Cook until tender. Stir
in water, undrained cut up tomatoes, paste and
seasonings and bring to a boil. Reduce heat and cook
covered for 30 minutes.Add okra and seafood and return
to boil. then reduece heat to a simmer anc cook
another 10 to 15 minutes until heated through. Remove
bay leaf. Serve with rice and sprinkle with file
powder.
~—

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Title: APPLE PANDOWDY
Categories: Desserts, Fruits
Yield: 8 servings

8 Apple, tart; peeled, cored
– sliced
1/2 c Sugar
1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Salt
1/2 c Molasses, dark
1/4 c ;Water
3 T Butter; melted
Pastry, plain

Line a deep pan with pie crust, place apple slices evenly over the
bottom, and cover with sugar mixed with spices and salt, then
molasses, water and butter mixed together. Bake in a hot oven (425
F) for 45 minutes, then reduce to 325 F. When apples are tender and
crust thoroughly browned, take from oven and cut apples and crust
together with a chopper, adding more water and molasses if dry.
Replace in 325 F. oven for an hour. Serve hot with cream, butter, or
both.

Early American Life magazine
June 1984

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Bailey’s Original Irish Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey’s chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

1. Combine all the ingredients in a blender set on high speed for 30
seconds. 2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to shake
the bottle well before serving.
Makes 4 cups.

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Title: GRAPE ICE
Categories: Desserts
Yield: 8 servings

2 c Grape juice
1/4 c Lemon juice
2 c Water
2/3 c Sugar

Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool Add
fruit juices. Freeze. 8 servings. The Household Searchlight

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Title: FESTIVE CHEESE BALL
Categories: Appetizers
Yield: 1 servings

1 pk (3-oz) softened cream
Cheese
1/2 lb Shredded process sharp
American cheese (2 cups)
2 tb Toasted sesame seeds
3 tb Worcestershire
Sauce
Coarsely chopped pecans/
Slivered almonds lightly
Toasted
Celery stalks

Beat cheeses with electric mixer until creamy; blend in sesame seeds and
worcestershire sauce. Shape into a ball; chill several hours. Roll ball in
nuts just before serving. Serve with celery or crackers.

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Title: SLOPPY JOES (HESS)
Categories: Diabetic, Meats, Main dish, Kids, Vegetables
Yield: 6 sweet ones

1 ts Salt;
1 lb 85% lean beef; ground twice;
1/4 c Onion; finely chopped
3/4 c Celery with leaves; finely
-chopped
1/4 c Green pepper; chopped
1/2 ts Lemon rind; grated
1/4 c Catup;
3/4 c Beef broth;
1/2 ts Dry mustard;
1 ts Worcestershire sauce;

Add salt to meat. Turn into a large dry, cold frying
pan. Stir over medium heat with a large kitchen fork
(not a spoon) until meat changes color all over,
pouring off any liquid fat as it collects. Add onion,
celery, and green pepper. Stir and cook 1-2 minutes.
Combine all remaining ingredients; add to meat and mix
well. Bring to a boil, cover, reduce heat to low, and
let simmer gently for 15-20 minutes, stirring
fredquently, until cooked and well mixed.

Food Exchanges per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE. When served on WHOLE
HAMBURGER BUN, ADD 2 STARCH EXCHANGES; CAL: 165; CHO:
4g; PRO: 15g; FAT: 9g; SOD: 589; CHO: 47mg; Low-sodium
diets: Omit salt. Use low-sodium catup and unsalted
beef broth,

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S, and Katharine Middleton Brought

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Title: RED WINE APPLE PIE
Categories: Desserts, Red wine
Yield: 6 servings

5 c Tart apples,cored/thin slice
1/4 c Sweet red wine
1/4 c All-purpose flour
1/8 ts Salt
2 c All-purpose flour (see NOTE1)
1 ts Salt
2 tb Shortening
5 tb Cold water
3/4 c Sugar
1 tb Lemon juice
2 tb Sugar
3 tb Butter or margarine
1 c Shredded Cheddar cheese
2/3 c Shortening
2/3 c Lard

Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart
saucepan. Cover and cook over medium heat, stirring occasionally,
until apples are just tender, 7 to 8 minutes.
Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir
into apple mixture. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Remove from heat. Stir in butter. Cool to room
temperature.
Heat oven to 425′. Measure 2 cups flour, the cheese and 1 teaspoon
salt into bowl; cut in shortening or lard. Sprinkle in water, 1
tablespoon at a time, mixing until all flour is moistened and pastry
almost cleans side of bowl (1 to 2 teaspoons water can be added if
necessary.)
Gather pastry into ball; divide in half and shape into 2 flattened
rounds on lightly floured cloth-covered board. Roll one round 2
inches larger than inverted 8-inch pie plate with floured
stockinet-covered rolling pin. Fold pastry into quarters; place in
pie plate. Unfold and ease into pie plate.
Turn apple mixture into pastry-lined pie plate. Trim overhanging edge
of pastry 1/2 inch from rim of pie plate. Roll second round of
pastry. Fold into quarters; cut slits so steam can escape. Place over
filling and unfold. Trim overhanging edge of pastry 1 inch from rim
of pie plate. Fold and roll top edge under lower edge, pressing on
rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum
foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
Bake 15 minutes.
NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts
made with self-rising flour difer in flavor and texture from those
made with plain flour.
NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can
be substituted for the pastry.

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