Title: MOCHA SAUCE
Categories: Sauces
Yield: 1 Cup

2/3 c Semisweet chocolate chips
1 ts Instant espresso powder or
-instant coffee granules
1/4 c Heavy cream
2 tb Corn syrup
2 tb Coffee-flavored liqueur

Put chocolate chips in small bowl and sprinkle with instant coffee.
In a small saucepan over medium heat, bring heavy cream and corn
syrup to a simmer. Pour over chocolate and let sit 30 seconds. Stir
until smooth, add liqueur and blend. Makes 1 cup sauce. Serve over
Mocha Moons ice cream.

Source: Corby Kummer, "The Joy of Coffee

MMMMM

Popularity: 18% [?]

Swiss Fondue

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound swiss cheese
1 1/2 cups apple cider

1. Shred cheese, then sprinkle with flour, salt and pepper. Toss to
coat thoroughly.
2. Heat apple cider in chafing dish or large skillet over low heat
until it begins to bubble. Add 1/4 cup cheese mixture and stir vigorously
until cheese is melted. 3. Continue adding cheese in small amounts and
stir vigorously after each addition, until all cheese is melted and
thoroughly blended. Add a dash of worchestershire sauce if you prefer.
4. Serve immediately with Sesame Ham Loaf, in this cookbook, which has
been cut into 1-inch cubes, or with any good bread which has been cubed and
toasted.
Double this recipe if you wish.

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Serving Ideas : Serve with Sesame Ham loaf

Popularity: 7% [?]

MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 sm Onion, chopped finely
3 lg Cloves garlic, finely minced
– or pressed
1/4 ts Ground ginger*
2 Whole dried hot red chiles*
1/2 c Firmly packed brown sugar

In a 4 to 5-quart kettle, combine all ingredients.
Bring to a boil over medium-high heat, cover and
simmer, stirring occasionally, until mangoes are
tender (about 20 minutes). *Blend 1 teaspoon grated
fresh ginger or 1/4 ts ground ginger and 1 or 2 small,
dried whole hot red chiles, coarsely chopped. Continue
simmering, uncovered, stirring occasionally, as
mixture thickens, for about 15-20 more minutes.
Immediately ladle chutney into hot sterilized 1/2-
pint canning jars. Wipe rims clean and top with
scalded lids, then screw on bands. Let cool and
test for seal. Store in a dark cool place. If you are
not canning it, then store in bottled jars in the
refrigerator.

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Popularity: 7% [?]

Title: CHICKEN AND CASHEWS
Categories: Chinese, Chicken
Yield: 6 servings

1 ts Chicken bouillon granules
3/4 c Hot water 3/4 c. carrots,
-cut diagonally
1 tb Cornstarch 1/2 onion, cut
-into 1 inch pieces
1 tb Soy sauce 1 6 oz. package
-frozen peapods
1/4 c Cold water 1 jar sliced
-mushrooms
2 tb Oil 1/3 c. whole cashews
2 Whole chicken breasts, boned
-and cubed
Hot cooked rice

Dissolve granules in hot water. Stir cornstarch and
soy sauce into cold water; set both mixtures aside.
Stir fry chicken in oil till opaque. Add carrots and
onion, stir fry 1 minute. Add bouillon, cover.
Simmer over medium heat 3-4 minutes. Add pea pods,
mushrooms and soy sauce mixture. Stir fry till it
thickens. Stir in cashews. Serve over hot rice.

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Popularity: 9% [?]