Chocolate Truffles

Ingredients:
 1.) Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar

Directions :
 Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

Mocha Truffles

Ingredients:
 2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

Directions :
 Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

Chocolate Covered Truffles

Ingredients:
 1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

Directions :
 Makes about 3 dozen truffles

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Mealt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

BBQ Pork Lo Mein

Serving Size : 4

Ingredients:

2 tablespoons Sesame oil

2 tablespoons Vegtable oil

1 teaspoon Ginger -- finely chopped

2 cups Bok choy -- cut into 1/2" pie

1 1/2 cups Bean sprout

8 ounces Chinese bbq pork

1/2 cup Chicken broth

2 tablespoons Oyster sauce

1 tablespoon Soy -- dark

1/2 teaspoon Sugar

Pepper -- dash

Directions :

1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside

2. Combine sauce ingredients, set aside

3. Heat wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, Stir fry 2 min

4. Add broth then when broth is hot add noodles, cover and cook 2 min

5. Addb sauce, stir well and serve Varriations, instead of pork, use left over cooked, roast beef, lamb, shrimp or chicken, other fresh vegtables in season can be used in place of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein noodles

Asparagus Chicken in Black Bean Sauce

Serving Size   : 6

Ingredients :
2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar                
2 teaspoons Fermented black beans
3 Cloves garlic -- minced
1/2  teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4  cup Chicken stock
             Cornstarch paste

Directions :
Marinating:  With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch
and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation:  Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying:  Add 2/3 of oil to hot wok; when oil is very hot, add chicken.Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil.  When oil is hot, add black bean sauce.  Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

Dirt Cake

Ingredients :
1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot Artificial flower (if you desire)


Directions :
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine 1 (8 oz.) pkg. cream cheese

In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.

Crescent Chocolate Chip

Ingredients :
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve 1/2 c. chips)

Directions :
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal.  Mix cream cheese, sugar, egg yolk, and vanilla until creamy.  Add the chocolate chips less the reserved chips.  Spread on the filling to 1/4 inch from the edges.  Top with second package of crescent rolls.  Pinch the edges together.  Bake at 350 degrees for 25 to 30 minutes, until golden brown.  Remove, frost immediately while hot.  Melt reserved chips in microwave and drizzle on iced cheese cake.

Apple Pancakes

Ingredients :
2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix

Directions :
Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour this mixture over the apple mixture.  Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.

Baked Pancakes

Ingredients :
1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup

Directions :
Mix these together in pan over low heat until butter is melted.  Pour into a 9-inch round cake pan or pie pan.  Pancake mix for about 10 pancakes.  4-6 servings.  Mix as directed on package.  Spoon batter over syrup mixture.  Bake at 375 degrees for about 20 minutes or until top springs back when touched.  Invert onto serving plate.  A favorite breakfast for when the kids have a "sleep-over." 

Shrimp Butter

Ingredients :
 2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese

Directions :
Mix all ingredients well with mixer, adding shrimp last.  Makes a large amount, and freezes well.   This is a spread rather than a dip.  I serve with Club crackers. 

Cake Doughnuts

Ingredients : 
2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour

Directions :
Mix and leave in refrigerator overnight (makes easier to handle).  Roll dough out and cut doughnuts with a cutter.  Place in very hot oil.  Turn doughnuts as soon as they surface.  With hot oil, need to be watched so they won't burn. 

Spicy Crab Cakes

Serving : 12


Ingredients :
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise

Directions :
In medium bowl, whisk eggs until blended.  Stir in crab, cheeses, chives and 1/4 cup bread crumbs.  Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.  Preheat oven to 325 degrees.  Line baking sheet with paper towels.  In large skillet, heat oil over medium-high heat.  In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.  As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven.  In food processor, process red peppers with mayonnaise until smooth.  Serve with crab cakes.   

Mushroom Phyllo Tarts

Serving : 16 appetizers

Ingredients : 
 3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole mushrooms, drained

Directions :
 Heat oven to 350 degrees.  In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.  Stir in sliced mushrooms.  Set aside.  To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.  Coat 16 muffin cups with garlic butter.  Set aside.  Brush large cookie sheet with garlic butter.  Unroll phyllo sheets; cover with plastic wrap or towel.  Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.  Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.  Repeat with remaining phyllo sheets.  With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.  Lightly press each rectangle into garlic buttered muffin cup.  Spoon heaping tablespoonful sour cream mixture into each cup.  Top each with whole mushroom, pushing stem into filling.  Drizzle with remaining garlic butter.  Bake at 350 degrees for 18-20 minutes or until light golden brown. 

Noel Kirk Erickson'S Sardine Rolls

Ingredients : 
2 cans of sardines in mustard sauce
1 (8 oz.) pkg. cream cheese
2 hard boiled eggs
2 loaves of sliced white bread
Lemon juice
Mayonnaise
Worcestershire sauce

Directions :
Mash sardines. Mix together sardines, cream cheese and hard boiled eggs. Add desired amount of lemon juice, mayonnaise, Worcestershire sauce and mix well. Cut off bread crusts. Spread mixture on slices of bread, roll up and hold together with toothpicks. Broil until toasted.

A Gahntze Tzimmes

Serving Size : 6

Ingredients :
3 To 4 lbs boneless brisket
1 Lemon--thinly sliced
2 tablespoons Schmaltz (rendered chicken)
3 large Sweet potatos -- fat
3 large Carrots
5 cups Boiling water
1/2 pound Prunes--pitted
1 1/2 tablespoons Brown sugar
1/2 pound Dried apricots
2 tablespoons Flour

Directions :
Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.
Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster.

Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.

Corn Chowder

Ingredients :
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips

Directions :  
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.

Broccoli, Asparagus Or Cauliflower Soup

Ingredients :
2 tbsp. butter
2 tbsp. flour
1 bunch (10 oz.) fresh broccoli
1 sm. onion, finely chopped
2 tbsp. butter
1 qt. chicken stock or broth
1/2 c. heavy cream, warmed
Salt and pepper

Directions : 
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.

Seafood Fancies

 

Ingredients :

 8 oz. can Pillsbury refrigerator  butterflake dinner rolls
7 1/2 oz. can crab meat, rinsed &  drained
2 1/2 oz. can tiny shrimp, rinsed &  drained
1 c. shredded Swiss cheese
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tbsp. chopped pimento
1/2 tsp. parsley flakes
1/4 tsp. curry powder
8 oz. can water chestnuts, drained &  sliced

Directions :
Heat oven to 400 degrees. Lightly grease cookie sheets. Separate dough into 12 pieces. Separate each piece into 3 equal layers. Place on prepared cookie sheets. In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder. Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts. Bake at 400 degrees for 10 to 12 minutes or until light golden brown. Serve hot, refrigerate leftovers. Makes 36.
Directions :

Directions :

Baked Clams

Ingredients :  
2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Directions : 
Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and

Mexican Chicken Soup

Ingredients :

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup  for milder flavored soup)
2 cups cooked, drained pinto beans

Directions :

Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes.Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 inutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories. Serve with tortilla. 1 tortilla equals 60 calories.

Almond Chicken

Serving Size : 4 , Preparation Time : 2:00


Ingredients :

Amount	Measure Ingredient	Preparation Method
2	whole	skinless boneless chicken breasts
2	tablespoons	soy sauce
1	tablespoon	rice wine
1/2	teaspoon	sugar
1	teaspoon	cornstarch
2	tablespoons	chicken stock
1	1/2"	ginger root slice -- minced
1		garlic cloves -- minced
1		egg
1	cup	almonds -- ground
6	cups	peanut oil

Directions :
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in arinade, turning to coat. Marinate
at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.

Hearty Manicotti

Serving : (8 main dish servings)

Ingredients :

• 1 lb. Italian sweet sausage links
  
• 1 lb. ground beef
  
• 1 medium onion, chopped
  
• 2 16 oz. cans tomato puree
  
• 1 6 oz. can tomato paste
  
• 1 tsp. sugar
  
• 1/2 tsp. pepper
  
• 2 tbsp. parsley, chopped
  
• basil salt
  
• 1 8 oz. package manicotti shells
  
• 4 cups ricotta cheese
  
• 1 8 oz. package mozzarella cheese
  
• Parmesan cheese
  

Directions

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup
water, cook sausage links 5 minutes. Uncover, brown well, drain
on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef
and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as
label directs; drain. Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half
of shells over sauce in one layer. Spoon remaining sauce, except
3/4 cup, over shells, top with remaining shells in one layer.
Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake
30 minutes.

Mushroom Phyllo Tarts

Ingredients :

•  3/4 c. dairy sour cream
  
• 1 (3 oz.) pkg. cream cheese, softened
  
• 1/4 c. dry bread crumbs
  
• 1 tbsp. dried dill weed
  
• 1/2 tsp. salt
  
• 1-2 tbsp. lemon juice
  
• 1 (4.5 oz.) jar Green Giant sliced
  
•   mushrooms, drained
  
• 1 garlic clove, minced
  
• 1/2 c. butter or margarine
  
• 8 (18 x 14 inch) frozen phyllo pastry
  
•   sheets, thawed
  
• 1 (4.5 oz.) jar Green Giant whole
  
•   mushrooms, drained
  

Directions:

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.