Title: NEVER ON SUNDAY CHOCOLATE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 servings

2.00 c Heavy cream
2.00 c Half half
0.67 c Sugar
0.33 c Unsweetened Cocoa powder
2.50 oz Semi-sweet chocolate; chop
6.00 Eggs; well-beaten
0.50 c Jack daniels whiskey

Bring cream and half and half to a simmer in a large heavy saucepan. Add
sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add
choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into
eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15
minutes or until mixture thickenes and coats the back of a spoon. Strain
into bowl. Cool mixture completely, stirring often. Stir whiskey into
custard. Pour into a 1 quart ice cream churn. Freeze according to
manufacturer’s directions. Store in a covered container for several hours
to mellow the flavor. If ice cream is frozen solid, soften in refrigerator
before serving.

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Popularity: 9% [?]

Cinnamon Ice Cream

Recipe By : Patti
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Frozen Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Half half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks — small pieces
1 Vanilla bean — split length
Strawberry — fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

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Popularity: 3% [?]

DRY RUB AND MOP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DRY RUB:
1/2 c Paprika
1/4 c Golden brown sugar
1/8 c Salt
1/8 c Granulated garlic
1/8 c Chipotle peppers — ground
1 tb Celery salt
1 tb Onion powder
1 tb Freshly cracked black
Pepper
1 tb Chimayo red chile — ground
MOP:
14 1/2 oz Canned chicken broth
1/2 c Orange juice
2 tb Worcestershire sauce
2 tb Above listed rub

I like the rub a lot. Needs more black pepper, though.
To me, the thing that makes this outstanding is the
chipotles. And note that these are not the canned ones
in adobo – they’re dried. This makes their smokiness a
bit more intense. You might not be able to find them,
so just them out. Same for the red chiles – or you
could use cayenne instead. Experiment! Be merry!

The mop wasn’t bad, but I’ll try something new next
time. As far as I’m concerned, it needs more tinkering.

For the trout, the rub consisted only of lemon pepper.
The mop was some terriyaki sauce with a little sugar
mixed in. That’s it!

As far as technique goes, this is what I did:

~ Night before: apply rub and pop food back in fridge.
~ Next day: take food out of fridge and rest for an
hour while smoker is coming up to temp (220degF or
so). – Put chickens on. Mop after first hour, then
every half hour after that. In retrospect, I will not
mop this often in the future. Once per hour will
probably do me. Total smoking time was about 6 hours.
High winds. This was a problem, so your mileage may
vary. I did move the birds around so as to get more
even heat districution. Probably did that twice. – Put
trout on. Mopped whenever I mopped the chickens. Total
smoking time was about 2 hours. – Although the trout
was consumed immediately, I let the chickens rest for
about an hour afterwards.

I worried more about the chickens than I did about the
trout, and I think this affected the flavor – the
trout was better! Don’t fret too much over this – it’s
supposed to be fun, right? :^)

So that’s it. Comments and musings always welcome.
Have a super weekend everybody!

Recipe By : Jody Baze

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Popularity: 4% [?]

RISOTTO (ITALIAN ARBORIO RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Rice
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Virgin olive oil
1 sm Onion — chopped
1 c Italian Arborio rice
2 c Vegetables stock
1/4 ts Salt
Pepper to taste
2 tb Parmesan OR
2 tb Romano cheese

In a medium-size non-stick saucepan, heat oil and
saute onion until tender. Add rice and cook, until,
stirring, 2 or 3 minutes. Add stock and salt. Bring
to a boil, cover and simmer 20 minutes. Remove from
heat. Turn rice into a warm dish and season with
pepper. Garnish with cheese.

NOTE: This is a basic risotto rice . Many ingredients
may be added, such as green onion, peas, sliced
mushrooms, clams, shrimp, lean hamburger or chicken.

Food Exchanges per serving: 2 STRACH/BREAD EXCHANGES +
(if meat, fish or a vegetable is added, be sure to
include these exchanges). CAL: 136; CHO: 1mg; CAR:
26g; PRO: 3g; SOD: 107mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks

Brought to you and yours via Nancy O’Brion her

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Popularity: 5% [?]

Title: Three Cheese Roasted Vegetables
Categories: Vegetables, Casserole
Yield: 6 servings

2 md Russet potatoes, peeled and
Cut into 1 in. pieces
2 md Carrots, pared and cut into
1/2 inch slices
1 T Olive oil
1 t Each basil and oregano
1/4 t Salt
1/4 t Pepper
1 lg Zucchini, cut into 1/2 inch
Pieces
1 lg Red bell pepper, cut into
1 inch pieces
2 cl Garlic minced
2 c 4 cheese country casserole
Recipe blend

Directions
Place potatoes and carrots in greased 13 x 9 inch baking dish.
Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss
lightly to coat.
bake 425 F. for 20 minutes. Add zucchini, red pepper and garlic; stir
vegetables. Return to oven and bake 25 minutes or until all
vegetables are tender. Sprinkle with cheese; return to oven about 2
minutes more or just until cheese melts.
submitted by marina
source Sargeno Great summer recipes

MMMMM

Popularity: 6% [?]

Title: Classic Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings

1/2 c Vegetable oil
1/3 c Vinegar
1/4 c Worcestershire sauce
1 cn 8-oz Tomato Sauce
2 1/2 ts Onion, minced
2 tb Brown sugar
1 tb Chili powder
1 ts Sugar
1/2 ts Seasoned Salt

Combine all ingredients. Let stand five minutes. Stir before
using a brush on chicken or turkey parts. Serve with
remaining sauce. (Makes two cups)

Source: Best Barbecue Recipes, by Mildred Fischer
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Popularity: 4% [?]

Endive Hors d’Oeuvre Hawaiian

Recipe By : ?
Serving Size : 24 Preparation Time :0:00
Categories : =

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Belgian endive
3 ounces cream cheese — softened
1 Kiwi fruit — peeled and chopped
1/4 can pineapple — crushed drained
1 small shallot — chopped fine

Trim about 1/2′ from the bottom of the endive; separate and wash the
leaves. Drain well on paper towel. Stir together cream cheese, kiwi,
pineapple and shallot until well combined. Spoon about 1 teaspoon of the
mixture into each leaf. Arrange endive on platter, cover with plastic
wrap and chill until serving time.

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NOTES : Simmer savor 4/19/95

Popularity: 3% [?]

Cowboy Caviar

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 1 Preparation Time :0:00
Categories : New Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Sprigs thyme
4 Sprigs marjoram
1 Cup Cider Vinegar
1 C ider vinegar
2 Teaspoons salt
1 cinnamon stick
2 Cups water
8 black peppercorns
2 bay leaves
1 fresh New Mexico red chile- — cut into rings
seeded,
1 red jalapeno,seeded, — cut into rings
1 green jalapeno, seeded, — cut into rings
1/4 Bunch cilantro leaves — chopped
1 Small red bell pepper, — seeded and diced
1/2 Cup diced celery
1/2 diced carrot
1/2 Cup diced red onion
3 Small Serrano chiles, — sliced into fine
rings
3/4 Cup black eyed peas, — cooked until tender
2 Tablespoons extra-virgin olive oil
Salt and pepper

Place the thyme and marjoram in a large stainless steel pan with the vinegar,
salt, cinnamon stick,
water, peppercorns, and bay leaves. Bring to a boil, reduce the heat, and
simmer for 15 minutes.
Strain and reserve the liquid. To the liquid, add the New Mexican chiles, red
and green jalapeno
rings, cilantro, bell pepper, celery, carrot, and simmer until the vegetables
are al dente, about 5
minutes. Add the onions and Serrano chiles, simmer for 2 minutes. Using a
spider, remove the
vegetables and place in a bowl along with the cooked black eyed peas. Reduce
the liquid to 3
tablespoons. Transfer the liquid to the bowl with the vegetables. Add the oil
and season with salt
and pepper.

Yield: 2 cups

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Popularity: 4% [?]

Gingerbread Bears

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Butter,or margarine — softened
2/3 Cup Brown Sugar,light — packed
1/2 Cup Molasses,light
1 Egg,large
3 1/2 Cups Flour,All-Purpose
1 Teaspoon Salt
1 Teaspoon Baking Powder
Spices*

*Use 1 teaspoon of each spice: ground ginger, ground allspice, ground cinnamon
and ground cloves. 1-In a large bowl, at low speed, beat butter, brown sugar
and molasses until light and fluffy. Add egg and remaining ingredients. Beat at
low speed until well mixed, constantly scraping bowl with rubber spatula. Shape
dough into a ball, wrap tightly with plastic wrap adn chill 3-4 hours.
2-Lightly grease 2 large cookie sheets, turn oven to 350. On
lightly floured surface using a floured rolling pin, roll 1/2 of dough 1/4-inch
thick. Keep other half refrigerated. With a 3-inch cookie cutter, cat as many
cookies as you can;
reserve trimmings. With pancake turner, carefully place cookies on cookie
sheets. Bake for 12 minutes or until edges
are light brown. Remove to wire racks to cool. Repeat with other half of dough
and trimmings. 3-Prepare FROSTING: In a large bowl using mixer at low speed
beat 5 cups powdered sugar, 1/2 teaspoon cream of tartar, and 4 egg whites just
until mixed. Turn speed to high and beat until stiff. Divide dough into small
bowls and tint each with food coloring of your choice. If necessary, add a
little water for spreading ease. Keep all bowls covered with
plastic wrap to prevent drying out. 4-Decorate cookies: place cookies on waxed
paper lined cookie sheets. With small
and medium artist’s brushes, paint the cookies. Allow cookies to dry
completely, about 2 hours. Store in tightly covered containers. First Place
winner, Sarah Cristal,age 13, Spring Valley Ca at the Del Mar county fair 1993.
Jo Anne Merrill

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Popularity: 7% [?]

EASY MACARONI SALAD

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 c HELLMAN’S REAL MAYO.(Best Ma
8 oz COOKED ELBOW MACARONI,DRAINE
2 tb VINEGAR
1 c SLICED CELERY
1 tb PREPARED MUSTARD
1 c CHOPPED GREEN OR RED
PEPPER
1 t SUGAR
1 t SALT
1/4 c CHOPPED ONION
1/4 ts PEPPER

IN A LARGE BOWL,STIR
MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL
SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS
TO COAT WELL.COVER.REFRIGERATE AT LEAST TWO HOURS TO
BLEND FLAVORS.MAKES FIVE CUPS

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Popularity: 4% [?]