TALK TKL - 10-1-97 - Kitchen to Kitchen Chat
Recipes and Recipe Requests
Caramel Twix Bars
Marie Calendar's Cornbread
Walnut Bread in the food proceessor
Auntie Anne's Pretzels
Polenta Bread
Kaffee Kuchen Ring
Emu Tenderloin
Emu Surprise
Emu Goulash
Emu With Beer Gravy
Spicy Roast Gourmet Emu
Balsamic Jus
Mississippi Mud Pie
Four-Onion Soup
Baked Cheddar Olives
Basic Fondue (Fondue Neuchateloise)
Cheesy F. B. I. Man Safe Crackers
Chicken Puffs
Faux Stuffed Eggs
Banana Nut Cake with Cream Cheese Frosting
Tom Yum Gung (Hot & Sour Prawn Soup)
Jack Daniels Steaks
Warm Crab Dip

Betsy, NY (09:03:42 am) :
M&M/Mars Caramel Twix Bars
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Seafood
Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie -- (40)
2 bags milk-chocolate chips -- (12 ounce)
1. Combine the caramels with the water in a small pan and melt over low
heat. 2. Place the shortbread cookies side by side on an ungreased cookie
sheet. 3. Spoon a dab of caramel onto each cookie. Then place all the
cookies in the refrigerator until the caramel firms up. 4. In the meantime,
in a double boiler over low heat, melt the chocolate chips. You may also use
the microwave for melting the chocolate. Just zap the chips for 1 minute on
high, stir, then zap 'em for another minute. 5. Remove the cookies from the
refrigerator. rest each one on a fork and dip it into the chocolate. Tap the
fork on the side of the pan or bowl to knock off any excess chocoloate. Then
place each one on a sheet of waxed paper and let them cool at room
temperature (65-70F). This could take several hours, but the bars will set
best this way. If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
Makes 40 bars.
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Betsy, NY (09:04:38 am) :
Marie Calendar's Cornbread
1 box corn muffin mix -- (9 oz)
1 box yellow cake mix -- (9 oz)
Prepare corn muffin mix per directions on box and cake mix per directions on
box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for 30
to 35 min until toothpick comes out clean.
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Betsy, NY (09:18:17 am) :
From: Leon & Miriam Posvolsky miriamp@pobox.com
MESSAGE bread-bakers.v097.n054.5
* Exported from MasterCook *
Walnut Bread in the food proceessor
Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 1/2 cups whole wheat flour
2 teaspoons yeast
1 1/2 cups water
2 tablespoons powdered milk
1/4 cup chopped walnuts
2 tablespoons dark brown sugar
1 tablespoon honey
2 tablespoons oil
2 teaspoons salt
1. Dissolve yeast in water and flour. Let stand 10 minutes. ( in bowl of
food processor).
2. Add brown sugar, honey, milk, salt and whole wheat and process until it
forms a ball. Add walnuts and process just to blend. ( use the plastic
blade) 3. Turn dough onto a working surface and knead 5 minutes. 4. Place
dough into an oiled bow, cover with plastic or cloth and let rise in a warm
place ( oven, off) for 1 hour. 5. Knead dough to expel air and place it in a
loaf pan. Let stand covered 1/2 hour.
6. Bake in 450 ( pre heated) oven for 30 minutes. Turn down to 350 bake 10
minutes.
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Betsy, NY (09:27:29 am) :
oops! Here's a correction to Auntie Anne's Pretzels recipe - please
disregard the other one:
From: Peg Doolin pegsean@together.net
MESSAGE bread-bakers.v097.n054.13
I submitted a recipe for Auntie Anne's Pretzels recently. When I decided to
make them I discovered the directions weren't complete. I've corrected that
and also altered them a bit. The original recipe called for the pretzels to
be baked at 550F for 8 minutes. After setting off the smoke alarm at least
six times with the first batch (I think the Crisco I greased the sheet with
was smoking) I decided to experiment. I reduced the heat to 425F and
increased the baking time to 12 minutes. Seemed to work out fine. The baking
time can be adjusted based on how large and how may pretzels you bake at
once. Another thought crossed my mind. The pretzel dough itself is pretty
bland. What gives it the taste is the melted butter, honey and sugars that
are applied afterwards. I think any recipe would work fine. Anyways, the
corrected recipe is attached.
Thanks,
Peg
Essex, VT
Title: Auntie Anne's Pretzels
Categories: Desserts, Snacks
Yield: 1 Servings
1 1/2 ts Yeast
1/2 ts Brown sugar
1 ds Salt
1 1/2 c Water
4 c Bread flour
2 ts Baking soda
2 c Warm water
1/2 lb Butter
2 tb Honey
White sugar
Brown sugar
Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five
minutes. Add bread flour. Knead well. Let rise for about one hour. Grease
baking sheet. Mix baking soda and warm water. Take a piece of dough and roll
and shape into a pretzel. The easiest way to shape is to roll into a rope,
whatever size you prefer. Pinch ends of rope then bring ends of rope to
other side of circle. Dip pretzels in warm water and baking soda mixture and
put on baking sheet. Bake at 425F for about 12 minutes. While still hot,
brush with melted butter and honey. Sprinkle with white and brown sugar
(approx. half and half mixture).
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Betsy, NY (09:31:47 am) :
From: jrjet@mtco.com (Dot & Tim McChesney)
MESSAGE bread-bakers.v097.n054.14
Hi everyone!
While visiting Sam's yesterday I found a new bread book entitled "Farm
Journal's Homemade Breads". It has some outstanding looking bread recipes in
it and I thought I might post a couple. Here ya go - Enjoy! Dot
Polenta Bread
1/2 cup yellow cornmeal
2 cup boiling water
1 cup warm milk (120-130 deg F)
2 T shortening
2 pkg active dry yeast
1/4 cup brown sugar
2 tsp salt
6 1/2 - 7 1/2 cup sifted flour
shortening
Gradually stir corn meal into water, let stand 5 minutes, stirring
occasionally. Stir in warm milk and 2 T shortening, cool until very warm
(120 - 130 Deg F).
In large bowl, stir together yeast, brown sugar, salt and 2 cup flour.
Using mixer at low speed, gradually beat corn meal mixture into yeast
mixture. Increase speed to medium, beat 2 minutes. Add 1 1/2 cup flour, beat
2 minutes.
Stir in enough additional flour to make a soft dough. On lightly floured
surface, knead until smooth and elastic -- about 8 minutes. Dough will be
slightly sticky.
Place in greased bowl - turning once. Cover with towel, let rise until
doubled, about 50 minutes.
Punch down, knead on floured surface until no longer sticky, about 30
seconds. Divide dough in half and let rest, covered, 10 minutes.
Shape dough into 2 loaves and place in greased 9x5x3" loaf pans. Cover and
let rise until double - about 35 minutes.
Bake in 375F oven 35 - 40 minutes, or until loaves are golden brown and
sound hollow when tapped. Immediately remove from pans, brush tops with
shortening, cool on racks.
Kaffee Kuchen Ring
1 pkg active dry yeast
1 tsp sugar
1/4 cup warm water (105-115F)
3/4 cup warm milk (105-115F)
3 1/2 cup sifted flour
Blanched whole almonds
1/2 cup butter
1 cup sugar
4 eggs
1 tsp grated lemon rind
3/4 tsp salt
1/4 tsp ground nutmeg
Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in
warm milk and 1 cup flour until smooth. Cover with wax paper and let rise in
a warm place until bubbly - about 15 minutes.
Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan.
Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar
until fluffy and light. Add eggs one at a time, beating well after each
addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and yeast
mixture: beat until mixture is well blended and forms a thick batter.
Pour batter into pan. Cober and let rise until doubled about 1 hour and 15
minutes.
Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in
pan) 10 minutes. Remove from pan and finish cooling on rack.
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pd9706@WESTPOINT-EMH2.USM (09:53:59 am) : Looking for Info on Blackwalnuts,
from the tree to preparing them to eat.
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WagnWheels (10:13:03 am) : Hi,
I am looking for hors d'oeuvres served at parties in the fifties and
sixties. New Years Eve is fifties-sixties.
Thank you for any help.
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(11:40:19 am) : schoeni (11:30:44 am) : I'm looking for a recipe
for emu. Possibly a berry sauce. I have
huckleberries available. any ideas?
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Annie, Tx (11:50:31 am) : schoeni- I did a search in TKL and found a couple
of recipes for emu. These recipes came from the site of Misty Mountain Emu
Cookbook.
Emu Tenderloin
4 LB Emu tenderloin -- rinse
1/3 cup Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon fresh minced ginger
2 tablespoonís pepper
1 tablespoon Olive oil
Combine the first 5 ingredients in a large bowl and marinate for up to 2
hours. On a very hot grill with the lid
down cock Emu for 2-3 minutes on each side .Serve immediately.
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Annie, TX (11:53:16 am) : Emu Surprise
3 lb. Emu Meat cut into 1-1 1/2 inch pieces
2 cans Cream of Mushroom Soup
1/2 can water
1 pk. Dry onion soup mix
1 small jar cocktail onions (drained and rinsed)
1/2 lb. fresh sliced mushrooms
1 cup dry sherry
fresh ground black pepper
Mix all the ingredients together. Bake covered 3 to 3 1/2 hours at 350
degrees. Serve over rice , noodles or in
timbalc cases of puff pastry.
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(11:54:50 am) : Emu Goulash
1 stick butter
3 onions sliced
1-1/2 tablespoonís paprika
6 oz. can tomato puree
1-1/2 oz. vinegar
1 can beef stock
2 lbs. Emu meat cut into cubes
dash sugar and garlic
Melt butter in large pot with cover, add all of the ingredients, stir, cover
and cool 3-3 1/2 hours until tender and
thick. You can cook this in a crock pot. Serve over noodles with sour cream
or cottage cheese on top.
Emu With Beer Gravy
3 lb. Emu meat cut into cubes
2 tablespoon oil
5 large onion slices
4 tablespoonís butter
1 tablespoon garlic chopped
1 teaspoon sugar
1 teaspoon thyme
1 tablespoon vinegar
3 tablespoon flour
1 can beef stock
1-2 bay leaves
1 can beer
salt and pepper
Preheat oven to 350 degrees. Brown meat in pan. In another pan, brown onions
with butter, combine in large
casserole dish. Add flour to oil in pan where you browned the meat, mix,
pour in beer and beef stock, bring to a
boil and add rest of the ingredients. pour over casserole and mix together.
Cover tight and cook in oven for 2 to
2 1/2 hours. Serve with boiled new potatoes.
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Annie, TX (12:01:29 am) : Spicy Roast Gourmet Emu
2 emu fillets
1/2 teaspoon cardamom seeds
2 teaspoons Juniper berries
1 tablespoon cracked pepper
2 teaspoons coriander seeds
2 cloves of garlic, minced
2 tablespoons flavored vinegar (either Balsamic or raspberry)
Crush the spices with the garlic using a blender or pestle and mortar.
Rub mixture liberally over fillets, coating thickly. Leave on one or two
hours.
Heat one tablespoon oil and butter in pan until foam subsides. Add fillets
and sear on all sides.
Transfer to baking dish and cook quickly in a hot oven (440 degrees) for
8-12 minutes for rare; slightly longer
for medium rare. Finger test. Remove from baking dish and allow meat to set
by standing at a warm place for
15-30 minutes. Slice diagonally, fan on serving plate and serve with chosen
sauce.
Sauce Suggestion: Balsamic Jus
1 cup well-flavored beef or game stock
1 cup port or red wine
1 tablespoon red currant jelly
Balsamic vinegar to taste
2-3 tablespoons butter, cut into small cubes
Make sauce by boiling stock, win and red currant jelly together until
reduced by one-third and mixture is thick.
Enrich by whisking in butter cubes, a few at a time. Add two to three
teaspoons of Balsamic vinegar to taste.
Thanks to BoomTown News which published this recipe from Little Meadows Emu
Farm in Waterloo, Western
Australia
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michele (12:24:18 am) : looking for a good recipe for Missippi Mud
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Betsy, NY (1:09:09 pm) :
From: apoe@unicom.net (Art Poe)
Newsgroups: rec.food.recipes
* Exported from MasterCook II *
Mississippi Mud Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Sticks butter or margarine
2 cups Sugar
4 Eggs
1/2 cup Cocoa
1 teaspoon Vanilla extract
1 1/2 cups Flour
1 cup Chopped pecans -- optional
Jar marshmallow creme
Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla
extract, 2 eggs,flour and pecans,if desired. Put into a greased
11 x 14" pan. Bake @ 350 degrees for 30 minutes. Remove from
oven. While cake is hot, spread 3/4 jar of marshmallow creme on
top.
Frosting:
1 stick butter
6 tbsp. milk
1/2 cup cocoa
1 box powdered sugar
1 tsp. vanilla extract
1 cup medium chopped pecans
Mix and spread over marshmallow topping.
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Annie, TX (1:12:52 pm) : Four-Onion Soup
1 medium yellow onion
1 medium red onion
1 medium leek(white portion only)
5 green onions with tops
1 garlic clove, minced
2 T. butter or margarine
2 cans (14 1/2 oz.each)beef broth
1 can (10 1/2 oz.) beef consomme
1 t. worcestershire sauce
1/2 t. ground nutmeg
1 cup (4 oz.) shredded Swiss cheese
6 slices French bread (3/4 inch thick), toasted
6 T. grated Parmesan cheese, optional
Slice all onions 1/4 inch thick. In a 3 qt. saucepan over medium-low heat,
saute onions and garlic in butter for 15 minutes or until tender and golden,
stirring occasionally. Add broth, consomme, worcestershire sauce and nutmeg;
bring to boil. Reduce heat; cover and simmer for 30 minutes. Sprinkle 1 T.
of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup
into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss
cheese and Parmesan cheese if desired. Broil until cheese melts. Serve
immediately. Yield: 6 servings.
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Betsy, NY (1:15:00 pm) :
Title: Baked Cheddar Olives
Categories: Appetizers, Cheese
Servings: 24
1 c Cheddar Cheese, Grated
2 tb Unsalted Butter, Softened
1/2 c Flour
1/8 ts Cayenne Pepper
24 Pimiento-Stuffed Olives
Drain olives and pat dry with towels. Combine cheese and butter in a bowl.
Add flour and cayenne and blend until well mixed. Drop the dough by
tablespoons onto wax paper and wrap or mold each piece of dough around an
olive, covering it completely. Bake the wrapped olives on a baking sheet
in the middle of a preheated 400ØF oven for 15 minutes or until golden.
Serve warm. Makes 24 olives. A 1969 Gourmet Magazine Favorite.
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Betsy, NY (1:17:51 pm) :
Wagn Wheels - you could have some fun with fondues!
Title: Basic Fondue (Fondue Neuchateloise)
Categories: Appetizers, Cheese
Servings: 1
2 1/2 fl Dry white wine
Clove garlic
5 1/2 oz Emmental and Gruyere cheese*
1 ts Cornstarch
1/2 fl Kirsch**
Shake pepper
Grind fresh nutmeg
6 oz White bread, cubed
(Note: the above measurements are for *each* person.
Multiply by your number of guests.)
* Grated and mixed half and half. ** This is Swiss cherry firewater:
clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet.
Most good liquor stores should carry it, at least one of the US brands like
Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from
Switzerland, but the odds of your finding it are minuscule. -- In
Switzerland, fondue is usually perpared in a "caquelon", an earthenware
dish with a handle, glazed inside; but any enamelled saucepan can be used,
or a not too shallow fireproof dish. Rub the inside of the pan with half a
cut clove of garlic, and let it dry until the rubbed places feel tacky. Put
the wine in the dish and bring it to a boil. Slowly start adding cheese to
the boiling wine, and stir constantly until each bit is dissolved, then add
more. When all the cheese is in, stir the kirsch into the cornstarch well,
then add the mixture to the cheese and keep stirring over the heat until
the mixture comes to a boil again. Add freshly ground pepper and nutmeg to
taste. -- Remove the dish to on top of a small live flame (Sterno or
alcohol burner) and keep it bubbling slowly. Bread should have been cubed
~- about 1-inch cubes -- for spearing with fondue forks and stirring around
in the cheese. The old custom is that if you accidentally lose the bread
into the cheese from the end of your fork, if you're male, you have to buy
a round of drinks for the table: if you're female, you have to kiss
everybody. (Hmm.) .
Other fondue info: Do not drink water with fondue -- it reacts unkindly in
your stomach with the cheese and bread. Dry white wine or tea are the
usual accompaniments. Another tradition: the "coupe d'midi", or "shot in
the middle", for when you get full: a thimbleful of Kirsch, knocked
straight back in the middle of the meal, usually magically produces more
room if you're feeling too full. Don't ask me how this works...it just
does. -- The crusty bit that forms at the bottom of the pot as the cheese
keeps cooking is called the 'crouton', and is very nice peeled off and
divvied up among the guests as a sort of farewell to dinner.
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Betsy, NY (1:22:42 pm) :
Title: Cheesy F. B. I. Man Safe Crackers
Categories: Appetizers
Servings: 6
1/2 c Butter
2 tb Tomato juice
2 c Grated cheddar cheese
1 c Sifted all-purpose flour
3/4 c Chopped pecans
1/4 ts Red pepper
1/2 ts Salt
In a large bowl cream together the butter and tomato juice. Add the
remaining ingredients. Devide the mixture in half and roll into 2 rolls
about 12 inces long. Chill overnight.
Cut the rolls into slices about 1/4-inch thick and arrange on an
ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues.
Serves 6 to 8.
Source: Aunt Bee's Mayberry Cookbook. Contributor: Cordelia
Kelly-Greensboro, NC
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Betsy, NY (1:24:25 pm) :
Title: Chicken Puffs
Categories: Dips, Appetizers, Chicken, Cheese
Servings: 4
2 tb Butter
1/4 c Flour
1 Egg
1/4 c Swiss Chesse (Shredded)
2 c Chicken (Cooked, Fine Chop)
1/4 c Celery (Finely Chopped)
2 tb Pimento (Chopped)
2 tb Dry White Wine
1/4 c Mayonnaise
Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir
vigorously. Cook and stir until mixture forms a ball that doesn't
separate. Remove from heat and cool slightly. Add egg; beat vigorously
until smooth. Stir in cheese. Drop dough onto greased baking sheet, using
1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove
from oven; cool and split. Combine remaining ingredients, 1/2 t salt and
dash of pepper. Fill each puff with 2 teaspoons.
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Betsy, NY (1:35:31 pm) :
This looks like a good alternative to deviled eggs:
Title: Faux Stuffed Eggs
Categories: Appetizers, Eggs
Servings: 28
14 md Hard Cooked Eggs
15 oz Garbanzo Beans, Drained
1/4 c Plain Lowfat Yogurt
1 tb Dijon Mustard
1 cl Garlic, Minced
1 tb Red Caviar, Optional
Slice eggs in half lengthwise; carefully remove and discard yolks. Position
knife blade in food processor bowl; add beans and next 3 ingredients.
Process until smooth. Spoon mixture into decorating bag fitted with a large
star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28
appetizers (serving size: 1 stuffed egg half).
28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium.

Sandy, Tx (7:28:52 pm) : Banana Nut Cake with Cream Cheese Frosting
21/2 cups all purpose flour
1 2/3 cup sugar
1 1/4 cups mashed bananas (about 3 med)
2/3 cup finely chopped nuts
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Heat oven to 350. Grease and flour rectangular pan 13x9x2. Beat all
ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high
speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean. about 45 to 50
minutes. cool. frost with cream cheese frosting.
CREAM CHEESE FROSTING
1 PKG (8 OZ) CREAM CHEESE, SOFTENED
1 TABLESPOON MILK
1 TEASPOON VANILLA
4 CUPS POWDERED SUGAR
BEAT CREAM CHEESE, MILK AND VANILLA ON LOW SPEED UNTIL SMOOTH. gRADUALLY
BEAT IN POWDERED SUGAR, 1 CUP AT A TIME, UNTIL SMOOTH. FROST AND REFRIGERATE
ANY REMAINING.
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(8:29:36 pm) : Tom Yum Gung
(Hot & Sour Prawn Soup)
Ingredients
Peanut oil
2 lbs Prawns
8 cups Fish or chicken stock
2 tbsp Lemon Grass chop fine
2 tbsp Galangal chop fine
1 tbsp Garlic chop fine
2 tbsp Lime leaves shred fine
1 tbsp Fish sauce
1-4 tsp Chili paste
3 tbsp Lime juice
1/4 cup Coriander leaves remove stems
1/4 cup Green onions chop coarse
Directions
Separate prawn heads & tails, peel tails.
Heat wok. Add peanut oil, prawn heads and shells.
Stir fry for 2 minutes.
Add stock, lemon grass, galangal, garlic and lime leaves,
simmer for 20 minutes.
Cool and strain.
Reheat stock, add prawn tails, fish sauce, chili paste and
lime juice. Simmer 3-4 minutes.
Serve garnished with coriander leaves and chopped green onion.
Serve chili paste on side so diners may adjust hotness if
desired.
Yield - 8 cups
from this site: http://www.helix.net/~fraserg/lgg2/lgg.htm
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jm,me (9:14:56 pm) : JACK DANIELS STEAKS
SAUCE: 2 Tablespoons minced shallot
1 Tablespoon red wine vinegar
3 1/2 Teaspoons cracked Black Pepper (see recipe)
2 Cups Beef Stock
1 Cup Chicken Stock
STEAKS: 1/2 teaspoon each of Thyme, Rosemary and
Marjoram
1/4 Cup olive oil
1 Tablespoon Jack Daniels (or other whiskey)
Boil shallots in vinegar & 1 1/2 teaspoons of cracked
pepper in medium saucepan till liquid is nearly gone. (one
or two minutes) Add both stocks - boil till reduced to
about 1/2 cup (about 20 minutes)
Rub steaks with herbs & remainder of cracked pepper.
Pour oil over & turn to coat. Marinate at room temp for
about 1 hour.
Heat skillet over medium high heat & brown steaks on
both sides. Reduce heat and cook to desired doneness.
Transfer to Platter.
Add Sauce to skillet and bring to boil. Just before
serving add the Jack Daniels to sauce then pour sauce
over the steaks.
Best served with Baked Potato and a salad.
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Bill, DC (10:20:20 pm) : This one is fabulous Jane.
* Exported from MasterCook *
Warm Crab Dip
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Seafood Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound crab meat -- picked clean
8 each artichoke hearts -- finely chopped
11 ounces goat cheese -- whipped
1 bunch scallion -- chopped
1 cup mayonnaise
1 cup sour cream
1 tablespoon tabasco sauce
salt and pepper -- to taste
Mix all ingredients thoroughly and bake in the oven until hot and bubbly.
Serve with toasted Pita triangles.
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