Recipe: Assorted Recipes (12) - 01-22-2000 Recipe Swap (updated)
Recipe Collections12 ASSORTED RECIPES
Recipe Swap - January 22, 2000
RECIPES IN THIS FILE:
Zesty Lemon Chicken
Lemon Chicken Broccoli
Phlax Breadx
Turkish Coffee
Jacques' Waffles
Tropical Banana Muffins
Old Country Pork Sausage
Awesome Cherry Pie
Cinnamon Raisin Oatmeal Pecan Cookies
Dreamy Chocolate Cream Pie
Mushroom Croustades
Homemade Corn Tortillas
ZESTY LEMON CHICKEN
From: Marie,Ohio - 01-22-2000
Excellent hot or cold. And yes, it does take 10 lemons.
6 whole boneless, skinless chicken breasts
2 cups fresh lemon juice (9 or 10 lemons)
1 cup flour
2 tsp. paprika
2 tsp. freshly ground black pepper
1 1/2 tsp. salt
1/2 cup oil (whatever you use)
2 Tbsp. grated lemon peel
1/3 cup brown sugar
1/4 cup chicken broth (I use low salt bouillon)
2 lemons, thinly sliced
Minced fresh parsley
In large zip-lock bag combine chicken and lemon juice. Squeeze out air and refrigerate overnight.
Remove chicken and pat dry. Reserving 2 tablespoons of the marinade. Set aside.
Put flour, paprika, pepper and salt in plastic bag and shake until well mixed. Put one chicken breast at a time in the flour and shake to coat.
Heat oil in a skillet and fry chicken a few pieces at a time until well browned.
Arrange the browned chicken in baking dish; sprinkle evenly with brown sugar and lemon peel.
Mix chicken broth with reserved 2 tablespoons marinade. Place thin lemon slices on top of each breast and sprinkle with minced parsley.
Bake at 350 degrees F for 20-30 minutes.
LEMON CHICKEN BROCCOLI
From: Sandy,TX - 01-22-2000
4 boneless, skinless chicken breasts
1 tsp. vegetable oil
1 to 2 cans (10 3/4 oz each) condensed cream of broccoli soup (or 1 can cream of broccoli and 1 can cream of celery soup)
1/4 cup milk, or a little more, depends on how many breasts you are fixing
1/8 tsp ground black pepper
4 thin lemon slices
2 tsp lemon juice
In skillet, in hot oil, cook chicken until browned on both sides. Spoon off fat.
Combine (undiluted) soup and milk; stir in lemon juice. Pour over chicken and top each piece with a slice of lemon. Reduce heat, cover and simmer about 10-15 minutes or until chicken is done.
PHLAX BREADX
From: Marie/ME
1/4 cup ground DFG
bread machine
Follow recipe for bread except substitute ground DFG for equal amounts of wheat flour. Example 2 1/4 cups flour, just use 2 cups flour and add 1/4 cup ground flax.
CINNAMON-PECAN PUFFINS
From: lottie-ak
1 1/2 oz pecans, finely chopped
1/2 tsp. ground cinnamon
Sugar substitute
3 large eggs, room temperature, separated
1/4 cup soy flour or protein powder (personal choice here)
3/4 tsp. baking powder
Salt
1/4 tsp. cream of tartar
3 Tbsp. sour cream
3/4 tsp. butter extract
1/2 tsp. vanilla
20 drops bitter almond extract
3 Tbsp. cold water
Combine pecans, cinnamon, and sugar substitute that would equal to 1 Tbsp. of sugar and mix well. Set aside for toppings.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until stiff but not dry. Beat egg yolks till thick and lemon-colored. To egg yolks, add sour cream, extracts, sugar substitute to equal to 1/8 cup sugar, and water and beat thoroughly. Combine soy flour/powder, baking powder, and salt and sift into the yolk mixture. Stir until combined, and then gently fold in the egg whites.
Grease a muffin or cupcake tin for 8 puffins. Spoon 1 Tbsp. of batter into each greased section. Sprinkle a little topping mixture over this batter, then spoon remaining batter, dividing it evenly. Top with remaining nut mixture.
Bake in preheated oven for 50-60 minutes. Cool the puffins completely in the pan.
TURKISH COFFEE
Source: found this on the web
From: KellyWA
One tablespoon of very finely ground coffee for each demitasse of water
Take one tablespoon of very finely ground coffee for each demitasse of water (by finely ground, I mean powdered by a mortar and pestle).
Add the ingredients together in an ibrik, a long handled, tapered container essential for the process -- they're not too expensive.
Bring the mixture to a boil, removing from the heat as it foams up. Be careful to ensure that the coffee does not boil over. Tap the ibrik to settle the foam and return to the heat. Boil the coffee twice more this way.
This step is pretty critical, and with practice, your timing will improve.
Serve the coffee in individual demitasses.
If preferred you can add a pinch of cardamom and some sugar to the mixture before boiling. This make the coffee more Lebanese in character.
Kris/B.C.: This waffle recipe is wonderful, It's a gourmet's recipe for Waffles it comes from my friends brother who became a head chef years ago, He now is somewhere in Europe.
JACQUES' WAFFLES
Makes 3 (9-inch) waffles
1 cup cake and pastry flour
1 tbsp wheat germ
1/2 tbsp castor sugar
1 tsp ground cardamom spice
2 eggs, separated
2 cups sour cream
FOR SERVING:
Powdered sugar (to garnish)
Strawberries (fresh or frozen)
Whipped cream
Combine first 4 ingredients in mixing bowl; set aside.
Beat egg whites until stiff peaks form then add yolks carefully folding in to incorporate. Gently stir in sour cream until blended. Mix dry ingredients and blend gently.
Put 1 cup of batter at a time in preheated waffle iron (or what your waffle iron holds and bake until golden.
Serve with light sprinkles of powdered sugar and strawberries followed by fresh whipping cream.
ENJOY!!! DELICIOUS!!!
TROPICAL BANANA MUFFINS
From: Kris/B.C.
I hope you enjoy. The result every time as a moist, soft muffin. These are the best!!! Try them, Let me know!!!
DRY INGREDIENTS:
2 cups flour
1/4 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
WET INGREDIENTS:
3 large ripe bananas (1 1/2 cups mashed)*
2 large eggs
3/4 cup white granulated sugar
1/2 cup oil
1/2 cup buttermilk
1 tsp vanilla extract
Preheat oven 350 degrees F. Grease muffin tins.
Mix together well the flour, wheat germ, baking powder, baking soda and salt. Stir in chocolate chips; set aside.
In large bowl mash bananas; beat in eggs, sugar, oil, buttermilk and vanilla until smooth and well blended. Add in flour mixture, stir until moistened (DON'T BEAT OR OVER-MIX). Pour batter to the top of prepared muffin tins.
Bake in oven until nicely browned. Toothpick inserted in center should come out clean.
*These, can also be made with crushed pineapple instead of banana.
Kris/B.C.: I make all sausage types smoked, ukranian, breakfast, landjaegers, etc. Here is a recipe that's yummy!!!
OLD COUNTRY PORK SAUSAGE
5 lbs coarse ground pork butt
2 onions, finely chopped (white are the best for this)
5 cloves garlic, pressed
1 cup cold water
5 tsp salt
2 tsp ground black pepper
1 tsp marjoram
1/2 tsp ground allspice
1/2 tsp thyme
Combine all the ingredients, mixing very well. Stuff into small synthetic, hog or sheep casings.
That's it, fry them, bake them or use them in spaghetti sauce, there incredible!!!
You made me so hungry for sausage I'm making some for dinner today to put in my sauce.
Kris/B.C.: This recipe for cherry pie is awesome. I hope this is the one your looking for!
AWESOME CHERRY PIE
Makes a nice two-crust 9-inch pie.
The crust is so very light and flaky it is the best. Try for yourself.
FOR THE PIE CRUST:
1 3/4 cup all purpose flour
3/4 tsp salt
3/4 cup shortening (I use TENDERFLAKE)
4-5 tbsp ice water
FOR THE FILLING:
1 1/2 cups sugar
1/4 cup all purpose flour
4 1/2 cups pitted sour cherries
2 tbsp butter, cut in pieces
1/2 tsp cinnamon
1/2 tsp almond extract
TO PREPARE THE PIE CRUST:
Combine flour and salt. With a pastry blender, cut in shortening until the consistency of coarse meal with a few larger pieces. Add ice water and mix with a fork lightly, just until dough cleans easily from bowl. Chill in refrigerator for 30 minutes.
Preheat oven to 450 degrees F.
Divide chilled dough in half. Roll lightly, about 1-inch larger than inverted pie plate. Roll pastry over rolling pin and transfer to pie plate. Unroll and ease into place, don't stretch the pastry.
TO PREPARE THE FILLING:
Combine sugar and flour; stir in cherries. Turn into pastry-lined pie plate. Dot with butter. Sprinkle with cinnamon and almond extract.
Cover with top crust; seal and flute edges. Make 4 slits in top crust.
Bake at 450 degrees F for 15 minutes, or until pastry is golden. Reduce heat to 325 degrees F and continue baking for 55-60 minutes longer until filing has thickened.
CINNAMON RAISIN OATMEAL PECAN COOKIES
From: Kris/B.C.
Makes around 5 dozen cookies (recipe can be halved if desired)
2 cups all-purpose flour
1 teaspoon ground cinnamon*
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar
1 cup white sugar
1 cup butter, melted, room temperature
2 eggs, beaten until frothy
3 cups rolled oats, uncooked
1/2 cup raisins
3/4 cups finely chopped pecans
Sift flour, cinnamon, baking soda and baking powder together; set aside.
Add white and brown sugars to butter; stir well. Add eggs. Stir in dry ingredients, then oats, pecans and raisins.
Drop by spoonfuls onto well-greased cookie sheets.
Bake at 350 degrees F for 10-12 minutes until lightly browned
*I add 1/2 tsp ground cardamom spice to the flour mixture, gives the cookies a wonderful taste!
Enjoy !!!!
DREAMY CHOCOLATE CREAM PIE
From: kris/bc
Makes 1 (9-inch) pie, 6 servings
I'm sure you'll love this pie it's Yummmmmmy
1 cup all purpose flour
2 tbsp unsweetened cocoa powder
8 tbsp sugar, divided use
1/8 tsp salt
1/3 cup and 1 tbsp butter
3 eggs, separated
1 cup heavy whipping cream
1 tbsp cornstarch
1 cup semi-sweet chocolate morsels
1 tbsp pure vanilla extract
2 tbsp chopped almonds (optional)
Whipped cream or Mocha Flavored Whipped Cream (recipe follows)
TO PREPARE THE PIE CRUST:
Mix flour, cocoa powder, 2 tbsp sugar and salt together; cut in butter. Mix in 1 egg yolk (save the white).
Roll dough to a 1-inch round. Then press with fingers into a 9-inch pie plate, over bottom and up sides. Refrigerate for 15 minutes.
Bake in a 325 degrees F oven for 25-30 minutes.
TO MAKE THE FILLING:
Put the heavy cream, remaining 2 egg yolks and cornstarch in double boiler; beat until blended. Add chocolate chips and cook over boiling water until thick and chocolate is melted, stirring all the time.
Remove from heat add vanilla. Pour into prebaked pie shell.
Beat 3 egg whites until foamy; gradually add remaining 6 tbsp sugar and beat until stiff peaks form. Pile lightly on pie and sprinkle with almonds.
Bake in 350 degree F oven about 10 minutes or until meringue is lightly browned. Cool then chill in refrigerator before serving.
Serve with plain or Mocha Flavored Whipped Cream.
MOCHA FLAVORED WHIPPED CREAM
Whip some heavy cream until peaks form add 1 to 2 teaspoons General Foods Instant Mocha Flavored Coffee or plain, whichever you prefer.
MUSHROOM CROUSTADES
Source: Nancy Burakoff
From: Sue, MA
FOR THE CROUSTADES:
2 tablespoons butter
18 slices thinly sliced white bread
FOR THE FILLING:
4 tablespoons butter
3 tablespoons finely chopped scallions
1/2 pound fresh mushrooms, chopped fine
2 tablespoons flour
1/2 pint heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/4 cup parsley (or 1 tablespoon dried)
1/3 cup fresh chives or 1 1/2 teaspoon dried)
1/2 teaspoon lemon juice
FOR TOPPING:
2 tablespoons grated Parmesan cheese
1 tablespoon butter, cut in tiny pieces.
TO PREPARE THE CROUSTADES:
Preheat oven to 400 degrees F. Using the 2 tablespoons butter, grease the inside of 18 (2-inch) muffin cups.
Cut a 3-inch circle from each bread slice and press circle into cup snugly.
Bake for 10 minutes or until bread is golden. Remove from cups to rack to cool.
Reduce oven temperature to 350 degrees F.
TO PREPARE THE FILLING:
Melt the 4 tablespoons butter in a skillet. Add scallions; cook 3 minutes, stirring often. Add mushrooms, increase heat and cook 8-10 minutes or until water cooks out.
Remove from heat, sprinkle flour over mushrooms and stir in. Return to stove and gradually stir in heavy cream; cook, stirring constantly until mixture thickens and simmers for 2-3 minutes.
Remove from heat, stir in salt, cayenne, parsley, chives and lemon juice.
TO ASSEMBLE:
Put croustades on a baking sheet and fill each with heaping tablespoon of mushroom filling; sprinkle with parmesan and dot with butter.
Bake at 350 degrees F for 10 minutes or until heated.
TO MAKE AHEAD:
Filling will keep refrigerated for 1-2 days. Croustades can be made ahead and frozen.
HOMEMADE CORN TORTILLAS
From: Kim, OK - 01-22-2000
You make these like pancakes. You can use these for enchiladas, tacos or to make chips. These are very good.
1 cup flour
1/2 cup corn meal
1/4 tsp. salt
1 egg
1 1/2 cups water*
Mix all ingredients together well. Batter should be fairly thin but not to thin. Adjust recipe according to your needs by using more or less flour or more or less water (if you prefer a thinner tortilla you can add a bit more water to thin the batter).
Pour 1/4 cup (or more or less depending on the size of tortilla you want) on to a heated non-stick griddle or skillet. Quickly take the back of a spoon and starting from the center of the batter in a circular motion move the spoon outward to distribute the batter until you reach the edges of the tortilla. Allow tortilla to cook until edges start to slightly lift from pan. Turn. Allow to cook a few moments. Remove from heat and continue with rest of batter.
Recipe Swap - January 22, 2000
RECIPES IN THIS FILE:
Zesty Lemon Chicken
Lemon Chicken Broccoli
Phlax Breadx
Turkish Coffee
Jacques' Waffles
Tropical Banana Muffins
Old Country Pork Sausage
Awesome Cherry Pie
Cinnamon Raisin Oatmeal Pecan Cookies
Dreamy Chocolate Cream Pie
Mushroom Croustades
Homemade Corn Tortillas
ZESTY LEMON CHICKEN
From: Marie,Ohio - 01-22-2000
Excellent hot or cold. And yes, it does take 10 lemons.
6 whole boneless, skinless chicken breasts
2 cups fresh lemon juice (9 or 10 lemons)
1 cup flour
2 tsp. paprika
2 tsp. freshly ground black pepper
1 1/2 tsp. salt
1/2 cup oil (whatever you use)
2 Tbsp. grated lemon peel
1/3 cup brown sugar
1/4 cup chicken broth (I use low salt bouillon)
2 lemons, thinly sliced
Minced fresh parsley
In large zip-lock bag combine chicken and lemon juice. Squeeze out air and refrigerate overnight.
Remove chicken and pat dry. Reserving 2 tablespoons of the marinade. Set aside.
Put flour, paprika, pepper and salt in plastic bag and shake until well mixed. Put one chicken breast at a time in the flour and shake to coat.
Heat oil in a skillet and fry chicken a few pieces at a time until well browned.
Arrange the browned chicken in baking dish; sprinkle evenly with brown sugar and lemon peel.
Mix chicken broth with reserved 2 tablespoons marinade. Place thin lemon slices on top of each breast and sprinkle with minced parsley.
Bake at 350 degrees F for 20-30 minutes.
LEMON CHICKEN BROCCOLI
From: Sandy,TX - 01-22-2000
4 boneless, skinless chicken breasts
1 tsp. vegetable oil
1 to 2 cans (10 3/4 oz each) condensed cream of broccoli soup (or 1 can cream of broccoli and 1 can cream of celery soup)
1/4 cup milk, or a little more, depends on how many breasts you are fixing
1/8 tsp ground black pepper
4 thin lemon slices
2 tsp lemon juice
In skillet, in hot oil, cook chicken until browned on both sides. Spoon off fat.
Combine (undiluted) soup and milk; stir in lemon juice. Pour over chicken and top each piece with a slice of lemon. Reduce heat, cover and simmer about 10-15 minutes or until chicken is done.
PHLAX BREADX
From: Marie/ME
1/4 cup ground DFG
bread machine
Follow recipe for bread except substitute ground DFG for equal amounts of wheat flour. Example 2 1/4 cups flour, just use 2 cups flour and add 1/4 cup ground flax.
CINNAMON-PECAN PUFFINS
From: lottie-ak
1 1/2 oz pecans, finely chopped
1/2 tsp. ground cinnamon
Sugar substitute
3 large eggs, room temperature, separated
1/4 cup soy flour or protein powder (personal choice here)
3/4 tsp. baking powder
Salt
1/4 tsp. cream of tartar
3 Tbsp. sour cream
3/4 tsp. butter extract
1/2 tsp. vanilla
20 drops bitter almond extract
3 Tbsp. cold water
Combine pecans, cinnamon, and sugar substitute that would equal to 1 Tbsp. of sugar and mix well. Set aside for toppings.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until stiff but not dry. Beat egg yolks till thick and lemon-colored. To egg yolks, add sour cream, extracts, sugar substitute to equal to 1/8 cup sugar, and water and beat thoroughly. Combine soy flour/powder, baking powder, and salt and sift into the yolk mixture. Stir until combined, and then gently fold in the egg whites.
Grease a muffin or cupcake tin for 8 puffins. Spoon 1 Tbsp. of batter into each greased section. Sprinkle a little topping mixture over this batter, then spoon remaining batter, dividing it evenly. Top with remaining nut mixture.
Bake in preheated oven for 50-60 minutes. Cool the puffins completely in the pan.
TURKISH COFFEE
Source: found this on the web
From: KellyWA
One tablespoon of very finely ground coffee for each demitasse of water
Take one tablespoon of very finely ground coffee for each demitasse of water (by finely ground, I mean powdered by a mortar and pestle).
Add the ingredients together in an ibrik, a long handled, tapered container essential for the process -- they're not too expensive.
Bring the mixture to a boil, removing from the heat as it foams up. Be careful to ensure that the coffee does not boil over. Tap the ibrik to settle the foam and return to the heat. Boil the coffee twice more this way.
This step is pretty critical, and with practice, your timing will improve.
Serve the coffee in individual demitasses.
If preferred you can add a pinch of cardamom and some sugar to the mixture before boiling. This make the coffee more Lebanese in character.
Kris/B.C.: This waffle recipe is wonderful, It's a gourmet's recipe for Waffles it comes from my friends brother who became a head chef years ago, He now is somewhere in Europe.
JACQUES' WAFFLES
Makes 3 (9-inch) waffles
1 cup cake and pastry flour
1 tbsp wheat germ
1/2 tbsp castor sugar
1 tsp ground cardamom spice
2 eggs, separated
2 cups sour cream
FOR SERVING:
Powdered sugar (to garnish)
Strawberries (fresh or frozen)
Whipped cream
Combine first 4 ingredients in mixing bowl; set aside.
Beat egg whites until stiff peaks form then add yolks carefully folding in to incorporate. Gently stir in sour cream until blended. Mix dry ingredients and blend gently.
Put 1 cup of batter at a time in preheated waffle iron (or what your waffle iron holds and bake until golden.
Serve with light sprinkles of powdered sugar and strawberries followed by fresh whipping cream.
ENJOY!!! DELICIOUS!!!
TROPICAL BANANA MUFFINS
From: Kris/B.C.
I hope you enjoy. The result every time as a moist, soft muffin. These are the best!!! Try them, Let me know!!!
DRY INGREDIENTS:
2 cups flour
1/4 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
WET INGREDIENTS:
3 large ripe bananas (1 1/2 cups mashed)*
2 large eggs
3/4 cup white granulated sugar
1/2 cup oil
1/2 cup buttermilk
1 tsp vanilla extract
Preheat oven 350 degrees F. Grease muffin tins.
Mix together well the flour, wheat germ, baking powder, baking soda and salt. Stir in chocolate chips; set aside.
In large bowl mash bananas; beat in eggs, sugar, oil, buttermilk and vanilla until smooth and well blended. Add in flour mixture, stir until moistened (DON'T BEAT OR OVER-MIX). Pour batter to the top of prepared muffin tins.
Bake in oven until nicely browned. Toothpick inserted in center should come out clean.
*These, can also be made with crushed pineapple instead of banana.
Kris/B.C.: I make all sausage types smoked, ukranian, breakfast, landjaegers, etc. Here is a recipe that's yummy!!!
OLD COUNTRY PORK SAUSAGE
5 lbs coarse ground pork butt
2 onions, finely chopped (white are the best for this)
5 cloves garlic, pressed
1 cup cold water
5 tsp salt
2 tsp ground black pepper
1 tsp marjoram
1/2 tsp ground allspice
1/2 tsp thyme
Combine all the ingredients, mixing very well. Stuff into small synthetic, hog or sheep casings.
That's it, fry them, bake them or use them in spaghetti sauce, there incredible!!!
You made me so hungry for sausage I'm making some for dinner today to put in my sauce.
Kris/B.C.: This recipe for cherry pie is awesome. I hope this is the one your looking for!
AWESOME CHERRY PIE
Makes a nice two-crust 9-inch pie.
The crust is so very light and flaky it is the best. Try for yourself.
FOR THE PIE CRUST:
1 3/4 cup all purpose flour
3/4 tsp salt
3/4 cup shortening (I use TENDERFLAKE)
4-5 tbsp ice water
FOR THE FILLING:
1 1/2 cups sugar
1/4 cup all purpose flour
4 1/2 cups pitted sour cherries
2 tbsp butter, cut in pieces
1/2 tsp cinnamon
1/2 tsp almond extract
TO PREPARE THE PIE CRUST:
Combine flour and salt. With a pastry blender, cut in shortening until the consistency of coarse meal with a few larger pieces. Add ice water and mix with a fork lightly, just until dough cleans easily from bowl. Chill in refrigerator for 30 minutes.
Preheat oven to 450 degrees F.
Divide chilled dough in half. Roll lightly, about 1-inch larger than inverted pie plate. Roll pastry over rolling pin and transfer to pie plate. Unroll and ease into place, don't stretch the pastry.
TO PREPARE THE FILLING:
Combine sugar and flour; stir in cherries. Turn into pastry-lined pie plate. Dot with butter. Sprinkle with cinnamon and almond extract.
Cover with top crust; seal and flute edges. Make 4 slits in top crust.
Bake at 450 degrees F for 15 minutes, or until pastry is golden. Reduce heat to 325 degrees F and continue baking for 55-60 minutes longer until filing has thickened.
CINNAMON RAISIN OATMEAL PECAN COOKIES
From: Kris/B.C.
Makes around 5 dozen cookies (recipe can be halved if desired)
2 cups all-purpose flour
1 teaspoon ground cinnamon*
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar
1 cup white sugar
1 cup butter, melted, room temperature
2 eggs, beaten until frothy
3 cups rolled oats, uncooked
1/2 cup raisins
3/4 cups finely chopped pecans
Sift flour, cinnamon, baking soda and baking powder together; set aside.
Add white and brown sugars to butter; stir well. Add eggs. Stir in dry ingredients, then oats, pecans and raisins.
Drop by spoonfuls onto well-greased cookie sheets.
Bake at 350 degrees F for 10-12 minutes until lightly browned
*I add 1/2 tsp ground cardamom spice to the flour mixture, gives the cookies a wonderful taste!
Enjoy !!!!
DREAMY CHOCOLATE CREAM PIE
From: kris/bc
Makes 1 (9-inch) pie, 6 servings
I'm sure you'll love this pie it's Yummmmmmy
1 cup all purpose flour
2 tbsp unsweetened cocoa powder
8 tbsp sugar, divided use
1/8 tsp salt
1/3 cup and 1 tbsp butter
3 eggs, separated
1 cup heavy whipping cream
1 tbsp cornstarch
1 cup semi-sweet chocolate morsels
1 tbsp pure vanilla extract
2 tbsp chopped almonds (optional)
Whipped cream or Mocha Flavored Whipped Cream (recipe follows)
TO PREPARE THE PIE CRUST:
Mix flour, cocoa powder, 2 tbsp sugar and salt together; cut in butter. Mix in 1 egg yolk (save the white).
Roll dough to a 1-inch round. Then press with fingers into a 9-inch pie plate, over bottom and up sides. Refrigerate for 15 minutes.
Bake in a 325 degrees F oven for 25-30 minutes.
TO MAKE THE FILLING:
Put the heavy cream, remaining 2 egg yolks and cornstarch in double boiler; beat until blended. Add chocolate chips and cook over boiling water until thick and chocolate is melted, stirring all the time.
Remove from heat add vanilla. Pour into prebaked pie shell.
Beat 3 egg whites until foamy; gradually add remaining 6 tbsp sugar and beat until stiff peaks form. Pile lightly on pie and sprinkle with almonds.
Bake in 350 degree F oven about 10 minutes or until meringue is lightly browned. Cool then chill in refrigerator before serving.
Serve with plain or Mocha Flavored Whipped Cream.
MOCHA FLAVORED WHIPPED CREAM
Whip some heavy cream until peaks form add 1 to 2 teaspoons General Foods Instant Mocha Flavored Coffee or plain, whichever you prefer.
MUSHROOM CROUSTADES
Source: Nancy Burakoff
From: Sue, MA
FOR THE CROUSTADES:
2 tablespoons butter
18 slices thinly sliced white bread
FOR THE FILLING:
4 tablespoons butter
3 tablespoons finely chopped scallions
1/2 pound fresh mushrooms, chopped fine
2 tablespoons flour
1/2 pint heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/4 cup parsley (or 1 tablespoon dried)
1/3 cup fresh chives or 1 1/2 teaspoon dried)
1/2 teaspoon lemon juice
FOR TOPPING:
2 tablespoons grated Parmesan cheese
1 tablespoon butter, cut in tiny pieces.
TO PREPARE THE CROUSTADES:
Preheat oven to 400 degrees F. Using the 2 tablespoons butter, grease the inside of 18 (2-inch) muffin cups.
Cut a 3-inch circle from each bread slice and press circle into cup snugly.
Bake for 10 minutes or until bread is golden. Remove from cups to rack to cool.
Reduce oven temperature to 350 degrees F.
TO PREPARE THE FILLING:
Melt the 4 tablespoons butter in a skillet. Add scallions; cook 3 minutes, stirring often. Add mushrooms, increase heat and cook 8-10 minutes or until water cooks out.
Remove from heat, sprinkle flour over mushrooms and stir in. Return to stove and gradually stir in heavy cream; cook, stirring constantly until mixture thickens and simmers for 2-3 minutes.
Remove from heat, stir in salt, cayenne, parsley, chives and lemon juice.
TO ASSEMBLE:
Put croustades on a baking sheet and fill each with heaping tablespoon of mushroom filling; sprinkle with parmesan and dot with butter.
Bake at 350 degrees F for 10 minutes or until heated.
TO MAKE AHEAD:
Filling will keep refrigerated for 1-2 days. Croustades can be made ahead and frozen.
HOMEMADE CORN TORTILLAS
From: Kim, OK - 01-22-2000
You make these like pancakes. You can use these for enchiladas, tacos or to make chips. These are very good.
1 cup flour
1/2 cup corn meal
1/4 tsp. salt
1 egg
1 1/2 cups water*
Mix all ingredients together well. Batter should be fairly thin but not to thin. Adjust recipe according to your needs by using more or less flour or more or less water (if you prefer a thinner tortilla you can add a bit more water to thin the batter).
Pour 1/4 cup (or more or less depending on the size of tortilla you want) on to a heated non-stick griddle or skillet. Quickly take the back of a spoon and starting from the center of the batter in a circular motion move the spoon outward to distribute the batter until you reach the edges of the tortilla. Allow tortilla to cook until edges start to slightly lift from pan. Turn. Allow to cook a few moments. Remove from heat and continue with rest of batter.
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