Title: Empress Frosting
Categories: Ghirardelli, Cakes
Yield: 1 servings

INGREDIENTS:
1/3 c Half half
1/2 c Butter, cut up
2 tb Sugar
1 1/2 c Ghirardelli Sweet Ground
-Chocolate
1 ts Vanilla

DIRECTIONS: In 2 quart heavy saucepan, heat half half with butter
and sugar, stirring until blended. Add Ground Chocolate, mixing with
wire whip until smooth. Heat on medium low until mixture is thick and
shiny and runs off the spoon like syrup and the first bubble appears
on the surface (160-F). Do not boil or overcook frosting. Cool 5
minutes, then add vanilla. Place pan of frosting in bowl holding a
tray of ice cubes and some water. Beat slowly with a spoon until
frosting holds a shape. Frost cake; refrigerate if necessary to firm
frosting.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco;
recipe on box of “Sweet Ground Chocolate and Cocoa”

From: Sallie Austin

MMMMM

Popularity: 5% [?]

Peche Alla Piemontese

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ripe peaches
1/3 cup sugar
8 italian macaroons — crushed (see
— recipe below)
1 egg yolk
4 tablespoons butter
heavy cream — optional

Preheat the oven to 350 degrees.

Rinse, halve and stone the peaches. Puree 2 of the peaches in a food
processor. Place the puree in a bowl add the sugar, crushed macaroons
and the egg yolk. Cover each peach halve with this filling and place
the peach halves in a buttered baking dish. Sprinkle the remaining
butter over the peaches and bake for about 45 minutes. Serve hot or
cold, with or without heavy cream.

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Popularity: 3% [?]

Ribbon Candy

Recipe By : Country Home 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups sugar
1 cup light corn syrup
1/4 cup water
6 -8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring

2 pairs white cotton work gloves

Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, water. Cook over med.-high
heat to boiling, stirring constantly with wooden spoon to dissolve
sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully
clip candy thermometer to side of pan. Cook over med. heat, stirring
occasionally, until thermometer registers 280°, soft-crack stage, about
20 min. Remove from heat; stir in peppermint or cinnamon oil.

Pour about 2/3s of the mixture into a buttered pan. Pour half of the
remaining candy into a warm small saucepan. Add red coloring to this
portion and pour into another buttered pan. Add green coloring to the
remaining portion in the 3-qt saucepan. Pour in remaining buttered pan.

Let candy cool slightly, 3-5 min. for larger, uncolored portion, 1-2
min for smaller, red green portions. As edges cool, lift fold edges
to center with metal spatula. (If candy is too warm, it will stick to
spatula.) When red green candy can be rolled into balls with spatula,
they are ready for shaping.

With gloved hands, pull and twist red candy until light in color, 2-3
min. Shape into 6: rope. Place in 1 of the buttered pans keep warm in
200° oven. Repeat with green portion. At the same time, have the 2nd
person pull uncolored portion until white. Shape into 6″ rope.

Place white rope in center of 1 of the buttered baking sheets; place 1
colored rope on each side of white rope. Press all 3 ropes together to
form a single flat log. Working quickly, have 1 person stretch 1 end of
striped candy, log lengthwise, working to other end until ribbon
narrows to about 1″ wide. Have 2nd person immediately follow 1st
person turn ribbon onto 1 edge fold accordion-style to make ribbon
shape; break off in 6″ lengths. If candy hardens too much, return to
oven 3-5 min to soften.

Yield: 2 pounds.

– - – - – - – - – - – - – - – - – -

NOTES : It takes 2 people to pull shape this candy; it hardens very
quickly!

Popularity: 10% [?]

Title: POPCORN BALLS (ANDERSON)
Categories: Desserts, Grains
Yield: 8 Servings

1 c Sugar
1 c Light corn syrup
1 ts Cider vinegar
3 tb Butter or margarine
1 ts Vanilla
2 qt Popped, unseasoned popcorn

From “The New Doubleday Cookbook” by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves.

Cook, uncovered, without stirring to 260′F. or until a drop of syrup
forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total
fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams
carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.

MMMMM

Popularity: 4% [?]

Chili Con Carne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Olive oil

1 1/2 lb Lean ground beef

2 Onions, chopped

1 Garlic clove, crushed

2 Celery stalks, chopped

2 ts Hot chili powder

1 ts Cumin seeds

1 cn Tomatoes (14 oz)

2 tb Tomato paste

1 cn Red kidney beans, drained

-(15 oz)

Salt to taste

Steamed rice

Sour cream

Diced avacado

Onion slices

Fresh italian parsley sprig

-(opt)

Preheat oven to 350′F. (175′C.). Heat oil in a flameproof casserole dish.

Add ground beef, onions, garlic and celery and fry gently 5 minutes,

stirring occasionally.

Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and

break up with a spoon. Stir in tomato paste and kidney beans. Bring to a

boil, stirring frequently.

Cover and bake in preheated oven 1 hour, stirring occasionally. Season

mixture with salt. Spoon chili over individual bowls of rice and top each

serving with sour cream, avacado and onion. Garnish with parsley sprig, if

desired.

NOTE: For fierier flavor, increase chili powder to 1 tablespoon. To prevent

avacado discoloring, toss in lemon juice.

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Popularity: 5% [?]

Title: WALDORF STYLE SALAD-WW
Categories: Fruit
Yield: 4 servings

2 T Lemon juice
2 ea Apples; sml Red Delicious
1 c Celery; diced
1/4 c Raisins; dark
2 1/2 T Mayonnaise; reduced cal.
4 ea Romaine lettuce leaves
1 1/2 T Sunflower seeds

In small mixing bowl sprinkle lemon juice over apples which have been
cored and diced. Toss lightly to combine and add celery, raisins,
and mayo. Mix until thoroughly coated. Cover with plaxtic wrap and
refrigerate for at least 30 minutes. To serve, line 4 salad plates
with lettuce leaf; top each with an equal amount of apple mixture and
sprinkle each with 1 t. sunflower seeds.

MMMMM

Popularity: 22% [?]

Potato and Green Bean Salad

Recipe By : Walking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad:
1 pound green beans, cut into 2″ lengths and
steamed 5 minutes
4 large potatoes, cooked until just tender, peeled
and cubed (about 4 cups)
2 scallions, sliced, including some green
tops

Dressing:
2 tablespoons olive or canola oil
2 tablespoons white wine or rice vinegar
1 large clove garlic, crushed
1 small red onion, thinly sliced into rings
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, or to taste

Placed the cooked beans, potato cubes, and scallions ina bowl.

In a jar, combine all the dressing ingredients. Cover tightly and
shake well. Pour the dressing over the salad and toss gently to
mix well.

(Prepare several hours or a day ahead.)

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Popularity: 3% [?]

Vegetable and Pasta Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
2 carrots — peel, slice thin
2 zucchini — thinly sliced
1 14 oz can whole tomatoes
2 14.5 oz cans beef broth
1 1/2 cups water
1 tablespoon dried parsley — plus
4 teaspoons dried parsley
1 tablespoon oregano
1 1/2 cups small shell-shaped pasta — uncooked
grated Parmesan cheese

In Crock-Pot, combine onion, carrots, zucchini, tomatoes, broth, water, parsley
, and oregano. Cover and cook on Low 8 to 10 hours or High for 4 to 5 hours.
Stir in uncooked pasta and cook for an additional 30 minutes or until pasta is
tender. Garnish with grated Parmesan cheese. Serve

Serves 6 to 8

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Popularity: 4% [?]

1/2 lb (1 cup) butter (room temp)
1/4 lb (1/2 cup) fruit sugar
1/2 cup rice flour
1 1/2 plus 1/4 cup all purpose flour
Measure out all ingredients. With hands, mix butter and fruit sugar, then
rice flour, then 1 1/2 cups flour. Add 1/4 cup flour, in gradual amounts,
until
dough cracks. Roll out on floured surface, 1/2″ thick. Cut with small cutter
or glass (approx. 3″ diameter works best).
Bake 250 degrees F on ungreased baking sheet for 30 min.
Cookies are done when centre springs back to touch. DO NOT BROWN!!!

Popularity: 17% [?]

Title: YEMENITE CHAROSET
Categories: Appetizers, Holiday
Yield: 24 servings

1/2 c Slivered almonds
1/2 c Dried apricots
8 Dried figs,quartered
2 ts Ground coriander
2 ts Lime or lemon rind,finely
Grated
1 tb Honey
3 tb To 4 Passover sweet white
Wine
2 tb Sesame seeds toasted

Process almonds and apricots coarsely in food processor.
Transfer to small bowl. Process figs to fine consistancy. Stir into
almond apricot mixture. Add coriander, rind, honey and enough white
wine to bind ingredients. Refrigerate for 1 hour. Roll into balls,
1″ in diameter, roll in the sesame seeds and place each in miniature
paper cups, or shape into a pyramid and press sesame seeds into sides.
Makes about 24 balls…
~–

—–

Popularity: 5% [?]