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) squares unsweetened chocolate 4 dozen pecan halves Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add bourbon; beat until smooth. Stir in chopped pecans. Shape into 1- inch balls; cover and chill 8 hours. Combine chocolate squares in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate melts, stirring often. Dip bourbon balls in chocolate; place on waxed paper, and gently press a pecan half on top of each. Chill until chocolate hardens. Yield: 4 dozen
eddar cheese, grated utter
pepper utter, add dry ingredients. Flatten dough to 1/2 inch thick, refrigerate 1 hour. Cut into thin strips and twist. Bake on cookie sheet at 350 degrees about 10 m when cooled.
SUPER CHEESE STRAWS
1/2 c. butter 1/2 c. vegetable shortening 4 c. finely grated sharp cheddar cheese 2 1/2 c. all purpose flour 1 tsp. salt 1 tsp. dry mustard 1/8 tsp. cayenne pepper Paprika Cream butter and shortening until soft. Add cheese; mix well. Sift flour, salt, mustard, cayenne together. Add in three additions. Assemble cookie press with cheese dough. Fit with decorative discs and press onto ungreased cookie sheets. Bake 10 to 12 minutes at 350 degrees or until just starting to turn golden brown at edges. Carefully transfer to wire rack for cooling. Sprinkle with paprika.
CHESS PIE CAKE
1 box Duncan Hines cake mix (yellow)
1 egg 1 stick melted butter Mix and spread in bottom of 9"x13" pan. Mix: 1 (8 oz.) pkg. Philadelphia cream cheese 3 eggs, beaten 1 box powdered sugar Pour cheese mixture over cake mixture. Bake at 325 degrees for about 45 minutes or until firm to touch. It will fall like chess pie. Tim may take about 10 minutes longer to bake.
3 eggs 1 1/2 c. sugar 1 tbsp. cornmeal 1 tbsp. vinegar 3 3/4 stick butter Vanilla or lemon flavoring Beat eggs, add sugar, cornmeal, vinegar and flavoring. Melt butter and add. Bake in pie shell at 400 degrees until done. (I make my pastry.) This is the best Chess Pie and easy to make.
ITALIAN RUM CAKE
1 (8 or 9x3 inch) sponge cake 2 c. Ricotta cheese 1 (3 oz.) pkg. cream cheese 3 tbsp. sugar 8 sq. semi-sweet chocolate 1/2 c. mixed candied fruits, chopped 1/2 c. pineapple juice 1/2 c. rum 1/2 c. butter 2 tsp. instant espresso coffee 1/2 c. hot water 3 c. confectioners sugar Split cake into 4 thin layers. Beat Ricotta, cream cheese and sugar until smooth. Finely chop 2 squares of chocolate; stir into cheese along with the candied fruits. Combine pineapple juice and rum in a cup. Drizzle each of 3 layers with 1/4 cup of the rum syrup. Spread each with 1/3 of the cheese filling. Assemble cake with plain layer on top. Brush top and side with rum syrup. Melt 6 squares of chocolate with butter. Dissolve coffee in water; add to chocolate. Stir in confectioners sugar until smooth. Chill until thick enough to spread. Frost top and sides of cake; garnish with candied fruits and nuts.
1 frozen pound cake (partially defrosted) 15 oz. whole milk ricotta 3 tbsp. heavy cream 2 tbsp. sugar 5 tbsp. Galiano or Strega
2/3 c. mini semi-sweet chocolate bits 2 tbsp. chopped glaced cherries 2 tbsp. chopped almonds
1 c. semi-sweet chocolate bits 1/4 c. Kahlua or 1/3 c. brewed espresso 1/4 lb. unsalted butter, cut in sm. pieces Candied cherries & almonds for garnish Slice cake horizontally into 3 equal layers. Rub ricotta twice through sieve. Add cream, sugar and liquor mixing well. Fold in chocolate bits, cherries and almonds. Spread half the filling on 2 cake layers. Stack and top with plain layer. Wrap in plastic and refrigerate until filling is firm. In medium saucepan, melt chocolate. Stir in Kahlua or coffee. While still warm, beat in butter a piece at a time until mixture is smooth. Chill. Remove cake from refrigerator and frost top and sides. Decorate with remaining frosting using pastry bag with star tip. Garnish with cherries and almonds. Refrigerate overnight for flavors to meld. Makes 12 servings.
1 pkg. pistachio instant pudding 1 lg. can crushed pineapple (as is) 1 (12 oz.) Cool Whip 1/4 c. Galiano wine 1/2 c. nuts Mix pudding and pineapple. Add Cool Whip, mix well. Add wine and nuts.
HARVEY WALLBANGER CAKE
1 pkg. yellow cake mix 1 pkg. instant vanilla pudding 3/4 c. orange juice 4 eggs 1/4 c. vodka 1/2 c. cooking oil 1/4 c. Galiano liquor
1 tbsp. butter 1 tbsp. vodka 1 tbsp. Galiano liquor 1 tbsp. orange juice 1 c. 10xxxx sugar Dash of yellow food coloring Mix all ingredients. Beat 4 minutes. Pour into well greased bundt cake pan. Bake at 350 degrees for 35 to 40 minutes. Cool cake and mix icing ingredients until smooth. Drizzle over cake.
BEEF WITH PEPPERS - BOK CHOY
1 1/2 lb. sirloin steak, 1" thick 4 c. green pepper rings, sliced thin 3 tbsp. peanut oil 3 c. thinly sliced onion 3/4 tsp. salt 2 cloves garlic, crushed & chopped 5 spring onions with tops, sliced 1 1/2 tsp. sugar Dash of pepper 1 1/2 tsp. finely chopped fresh ginger 3/4 c. beef bouillon 3 tbsp. cornstarch 2 tbsp[. soy sauce or Aka Miso 1/3 c. sherry Slice beef into 1/8 inch slivers. Heat oil in wok; brown beef. Add garlic and onion, stir fry until soft. Add remaining ingredients, cook until thickened. A stalk of Bok Choy may be substituted for the green pepper for an entirely different meal
ORIENTAL BOK CHOY SALAD
1/2 c. butter 2 tbsp. white sugar 1 bottle of sesame seeds (1 oz.) 2 pkgs. Ramen noodles (broken up), do not use flavor packet 1 sm. pkg. slivered almonds 2 lbs. bok choy lettuce (chopped coarsely) 5 to 6 green onions, tops and all chopped In large skillet melt butter over medium heat. Add sesame seed, noodles, almonds and sugar. Stir all the time until lightly browned. Set aside to cool to room temperature. Toss bok choy and onions together, mix and chill until ready to serve. Just before serving, break up the crunchie mixture, add to bok choy, pour dressing over, mix and serve.
3/4 c. vegetable oil 1/4 c. red wine vinegar
1/2 c. white sugar 2 tbsp. soy sauce Mix well and chill until ready to use.
STUFFED JALAPENO PEPPERS
Fresh jalapeno peppers (18 or 20) 1 box Oven Fry for Pork 1 lb. any pan sausage (room temp.) 1 c. Bisquick 1 (8 oz.) pkg. Monterey Jack cheese (6 or 8 oz.) 2 tbsp. water Clean, slice peppers. Put a small slice or chunk of cheese inside each half of pepper. Then put them back together. Mix together sausage, Bisquick and water. Make a patty and then mold around the pepper and roll pepper into pork fry until it is well coated. Insert a toothpick into each pepper. Place on foil cookie sheet and bake at 350 degrees for about 30 minutes or so. Eat while warm.
TEDDI'S FOOLPROOF FABULOUS STROGANOFF
3 lbs trimmed & cubed round steak or white meat chicken (raw) 1 lb fresh mushrooms (cleaned and halved) 2-3 1/2 lb cubes of salted butter 2 packets dry onion soup mix 5 or more cups of burgundy wine (beef recipe requires more wine for tenderizing) pint of sour cream 2-4 chopped green onions (for garnish) coarse ground black pepper broad egg noodles (1-2 large bags) Melt butter in large stew pot medium heat only. Add meat and saute for approximately 5 minutes Add mushrooms and gently spoon into mixture. Pour in just enough wine to cover meat and mushrooms Add the onion soup mix (dry). Add generous amount of black pepper. Stir and cover. Allow to cook on a low boil until enough liquid has been absorbed and mushrooms and meat are tender. Liquid must be like a thick sauce, but not runny. In separate pot boil noodles until tender. Drain while running cool water over noodles (to avoid
sticking) and put aside on large serving dish. Take stroganoff off heat and stir in sour cream. Spoon over noodles and garnish with the chopped green onions. I suggest serving this dish with a steamed green vegetable, such as green beans or asparagus. People have called from as far away as Japan for this recipe. It is ALWAYS good. Enjoy! Submitted by: Teddi Cherniak
1 (12 oz.) pkg. wide noodles or spirals 1/4 lb. butter 3 onions, chopped 1 can cream of mushroom soup 1 (4 oz.) can mushroom pieces 3/4 lb. bacon 1 sm. can sauerkraut (rinsed) Saute chopped onions until golden brown in butter. Add the rinsed sauerkraut; pour over the cooked noodles. Add undiluted mushroom soup and stir. Add drained mushrooms, reserving the liquid to add if you feel more liquid is needed. Fry bacon slices; drain and crumble. Add crumbled bacon to above mixture. Place in casserole and bake at 350 degrees for about 1 hour
$75.00 SHERRY PIE
An old Army recipe.
1 stick butter 1 c. flour 1/2 c. chopped pecans for sherry or 1/2 c. chopped walnuts for brandy 1/4 c. brown sugar Preheat oven to 375 degrees. Mix dry ingredients and place in pie tin with stick of butter for 15 to 25 minutes, stirring 2 or 3 times until medium brown. Make pastry shell out of hot mixture, reserving 3 tablespoons to sprinkle over the top of the pie. Press pastry shell into the pie pan with a spoon.
1/2 lb. marshmallows 1/2 c. sherry wine (dry) 1/2 pt. whipped cream Melt marshmallows into sherry wine. Cool. Fold mixture into whipped cream. Pour into pastry shell and chill. This recipe can be adapted for use with green creme de menthe and a chocolate crust.
BRAZILIAN CHEESE PIES
1 1/4 c. flour 3 tbsp. melted butter 1 tsp. salt 1 egg yolk Mix ingredients together until a firm ball is formed adding a few drops of water if necessary. Press small amount into bottom and sides of small muffin tins.
2 eggs, well beaten 1/2 c. milk 1 1/2 tbsp. melted butter 1 c. grated cheese Mix ingredients together. Fill pastry lined muffin tins. Bake 25 minutes at 350 degrees. Yield: 18 small pies. Temperature 350 degrees for 25 minutes.
1 broiler-fryer chicken, cooked 1/4 c. fresh lime juice & zest (green part of lime) 1 tsp. salt 1/4 tsp. lemon pepper 1 c. coconut, freshly grated 1/2 c. green onion, finely chopped (use part of the green tops) 2 jalapeno peppers Spinach leaves, finely minced Flour tortillas or pita bread (optional) Tomatoes or whole jalapenos (optional garnish)
Source: Polska Restauracja, Brooklyn New York Yield: 4 servings
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Vegetable broth 1 carrot 1 parsley root (petrushka) or 6 sprigs parsley 1/2 stalk celery 1/2 leek 1 onion 2 cups water Pinch salt
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1 pound stewing beef (in one piece) 2 tablespoons vegetable oil 2 large onions chopped 2 cups vegetable broth (above) 3 whole allspice berries 2 - 3 teaspoons imported paprika Maggi seasoning, to taste 1 tablespoon flour mixed with: 3 tablespoons water
1. Clean and chop the vegetables for the broth. Cover with the water, add salt, and simmer, covered, for 30 minutes. 2. Soak the beef in water for 15 minutes, pat it dry, and cut it into cubes. 3. Heat the oil in a large skillet and brown the meat cubes along with the onions for about 15 minutes. Transfer the meat and onions to a heavy pot with a lid. 4. Add the vegetable broth, allspice, paprika, and a few dashes of Maggi. Simmer until the meat is tender, about 1 hour. When the meat is almost tender, stir in the flour-water mixture, and cook for 10 minutes more. Adjust the seasoning with more Maggi, if desired. Notes: Soaking the meat is a Polish custom that you might not wish to follow. Mrs. Ziemianowicz (owner of the restaurant) suggests you serve the gulasz with kasha, noodles, potato pancakes, or potatoes. GINATAANG HALO HALO (SWEET POTATOES AND BANANAS IN COCONUT CREAM)
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2 c. sweet potato, diced 2 c. bananas, diced (choose the "saba" banana - ask your local Asian Market) 1 c. cooked tapioca balls 3 c. coconut cream 1 c. brown sugar
Boil together the sweet potato and 1 cup coconut cream, until the sweet potato is tender but firm. Add bananas, tapioca balls, sugar and the remaining 2 cups of coconut cream. Bring to a boil and serve when the bananas are tender.
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