Title: MINIATURE CHOCOLATE-PEANUT BUTTER PIES
Categories: Candies
Yield: 6 servings

1 1/4 c Graham cracker crumbs
5 tb Unsalted butter, melted
1/2 c Plus 2 T sour cream
2 1/2 tb Powdered sugar
2 tb Whipping cream
1/2 c Plus 2 T creamy peanut
-butter..do not use old-
Fashioned style or freshly
-ground!
1/2 c Whipping cream (in addition
-to above)
4 oz Simisweet chocolate, chopped

Mix graham cracker crumbs and butter in a small bowl.
Press crumb mixture on bottom and up sides of 24 mini-
muffin tins (each about 1 3/4 inches in diameter).
Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and 2 T whipping
cream in bowl to blend. Add peanut butter and whisk
until smooth. Spoon 1 T peanut butter mixture into
each graham cracker crust; freeze 3 hours.

Bring 1/2 C cream to simmer in heavy saucepan. Reduce
heat to low. Add chocolate; stir until melted. Cool
completely, stirring occasionally.

Spoon 2 teaspoons chocolate mixture over each peanut-
butter pie. Place in freezer until set. (can be
prepared 1 week ahead. Keep frozen.)

Using tip of small sharp knife as an aid, gently pry
pies from tins. Let stand at room temperature for 10
minutes before serving.

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Popularity: 18% [?]

GREEK DOLMADES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Greek
Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Brine-packed grape leaves
1 1/4 c White rice, shortgrain
3 1/2 c Vegetable broth
1 ea Onion, finely chopped
1/2 c Olive oil
1 ea Garlic clove, minced
2 tb Dill, minced
1/2 c Parsley, minced
1/2 c Lemon juice
Salt pepper

Unfold grape leaves rinse with cold water. Remove
discard small stem from each leaf. Pat dry set
aside. Bring rice broth to a boil. Reduce heat to
low, cover simmer until the rice is tender, about 25
minutes. Let cool to room temperature.
Saute onions in 3 tb olive oil until translucent,
about 10 minutes, stirring frequently. Stir in
garlic, dill, parsley half the lemon juice, remove
from heat. Add onion mixture to rice. Season mix
well. Preheat oven to 350F. On a flat surface, place
one leaf smooth side down with stem towards you. With
wet hands, roll one ts rice mixture in the palm of
your hand into a cylinder shape. Place filling at
stem end of the leaf begin rolling the leaf, folding
both sides. Continue rolling to enclose the filling
make a tight bundle. Place filled leaf in a 9″ X 13″
baking dish. Repeat with remaining grape leaves
rice mixture. Drizzle with remaining oil juice.
Cover with foil bake until tender, about 30 minutes.
Remove from oven, allow to cool for 10 minutes
refrigerate. Serve chilled or at room temperature.

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Popularity: 19% [?]

Beef Kwangton

Recipe By : American Recipe Collection, The Master Chefs
Institute/Bobb1744@aol.com
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Main Dishes Mushrooms
Pea Pods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons peanut oil
1 slice fresh ginger root — 1/2″ thick
1 pound beef — in thin strips
4 ounces bamboo shoots — sliced
4 ounces button mushrooms — sliced
3 ounces snow peas
1/2 cup chicken broth
2 tablespoons oyster sauce
1/2 teaspoon soy sauce
1/4 teaspoon seasame oil
1/4 teaspoon sugar
1/2 teaspoon cornstarch — mixed with
1/2 teaspoon water

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add
flavor to the oil. Discard the ginger and addthe beef slices. Stir fry for
about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken
broth. Cover and cook for 2 minutes. Sitr in oyster sauce, soy sauce, sesame
oil and sugar. Thicken with the cornstarch blend and serve immediately with
rice.

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NOTES : Recipe from Imperial Palace, Grant Stee, San Francisco, California,
Prop: Tommy Toy.

Popularity: 4% [?]