Eat When You Eat by Dan Perry

Eat

When You Eat

Play

When You Play

For Doctor Otto

Contents

Appetizers . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Soups & Salads . . . . . . . . . . . . . . . . . . . . . . . . 14 Main Courses . . . . . . . . . . . . . . . . . . . . . . . . . 20 Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Appetizers

Max’s Crab Dip 8 oz softened cream cheese 2 Tbsp lemon juice ¼ c minced green onions garlic powder 1 tsp dijon ½ tsp Worcestershire ½ lb crab s&p

Rice Ring 3 c. cooked rice (1 c raw) 1 c milk 3 eggs, separated ¾ c grated American cheese 2 Tbsp green pepper, chopped 2 Tbsp parsley, chopped 2 Tbsp onion, chopped ¼ c butter Mix cooked rice, milk, cheese and egg yolks. Toss fry chopped onion, pepper and parsley in butter for a few minutes. Add to the rice mixture. Beat egg whites until stiff and fold into rice mixture. Bake in greased ring mold in 350º oven for 25 minutes.

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“Kids should be seen and not heard”

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Cukes n’ Cream Relish 1 Tbsp salt 4 c cold water 2 unpeeled cucumbers–thinly sliced 2 bunches radishes–thinly sliced ½ c sliced green onions 1 Tbsp sugar 1 tsp horseradish ½ tsp oregano 1 c dairy sour cream Dissolve salt in water. Pour over cukes. Let stand 20 min. drain thoroughly. Toss lightly with radishes and onions. Chill. Mix together sugar, horseradish, 1 tsp salt & oregano. Stir gently into sour cream. Mix ingredients together. 8 servings.

Mr. Neumann’s Favorite Cowboy Caviar 1 avocado–chopped 1 bag frozen corn 4 roma tomatoes–seeded & chopped chopped cilantro 1 can black eyed peas–drained & rinsed ¼ c chopped green onions ¼ c vegetable oil 4 shots tabasco sauce ¼ c red wine vinegar s&p Serve with tortilla chips or “Scoops.”

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Broiled tomatoes Kay Nelson 4 large tomatoes 2 c fresh shrelled peas 1 med onion chopped 4 slices cheddar cheese seasoned bread crumbs parsley Slice one inch off top of tomato. Scoop insides leaving shell. Boil peas. Alternate in tomato shell- layer of peas, seasoned crumbs and onions. Top with slice of cheese and bread crumbs. Broil til bubbly. Garnish with parsley. Serves 4.

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Sally’s Appetizers ½ c melted butter 3 oz cream cheese folded in s & p ¼ lb grated cheddar cheese folded in All this into 2 egg whites slightly beated. Add a lil’ Worcestershire. Cut Texas toast into 1-inch cubes. Line cookie sheet with foil–dip cubes into goo (messy). Put on sheet and freeze. Bake 400º 8 min. until brown.

Spinach Balls 3 eggs ½ cup melted butter 4 green onions, finely chopped 2 cups herb stuffing mix, crushed 2 packages (10oz) frozen chopped spinach, thawed and squeezed 1 cup finely grated parmesan cheese (about 5oz) Beat eggs slightly, combine with other ingredients. Roll into 1-inch balls and place on ungreased cookie sheet. Bake at 350 for 10 to 15 minutes until just starting to turn brown. Makes about 70- serve with hot mustard with honey for dipping.

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Max’s Oyster Crackers 1 package (1 oz) Ranch Salad Dressing Mix ½ tsp dill weed ¾ c salad oil 5 c plain oyster crackers (optional: ¼ tsp lemon pepper, ¼ tsp garlic powder) Preheat oven to 250º. Combine salad dressing mix with dill weed and oil. Pour over crackers, stir to coat. Place in oven for 15-20 minutes. Stir gently halfway through baking.

Max’s Chipped Beef Dip 8 oz cream cheese 3 oz jar dried beef ⅓ c sour cream 2 Tbsp milk onion green pepper Worcestershire sauce (about 1 tsp) Warm in oven and serve with triscuits.

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Caviar Pie 6 eggs chopped 3 Tbsp mayonnaise 1 lg sweet onion chopped Mix eggs, mayo and onions. Put in bottom of pie plate. Frost with 1-4 oz cream cheese softened and ⅔ c sour cream. Cover with caviar. Serve on thin sliced baby rye bread.

Hot Artichoke Dip ½ c mayonnaise ½ c sour cream 1 can (14 oz) artichoke hearts (not marinated) drained and chopped ⅓ cup grated Parmesan ⅛ tsp hot pepper sauce garlic salt salt and pepper Stir all ingredients til well mixed. Spoon into ovenproof dish. Bake at 350º 30 minutes until bubbly.

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Crab Quiche Line pie crust with 1 package crab meat. Cover with shredded swiss cheese. Dot with butter. Beat 3 eggs with 1 c whipping cream. Salt and pepper. Pour over all. Bake 350º oven for about 40 minutes until set. Serves 6.

Cocktail Meatballs 1 lb. Ground chuck 1 c water 1 beaten egg ½ c bread brumbs 2 Tbsp horseradish sauce 1 c water chestnuts (finely chopped) Form into olive size balls. Bake in shallow pan 350º 12 min.

“Don’t go up empty handed.”

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Marinate in: ⅓ c orange marmalade ¼ c soy sauce 1 clove garlic ⅓ c water 2 tsp lemon juice Mix and bring to boil. Pour over meatballs. Let stand 1 hour. Heat and serve or freeze and reheat for serving.

Aunt Anna’s Bread & Butter Pickles 7 c sliced pickles 1 c sliced onion 3-4 green peppers, sliced 3 Tbsp salt Sprinkle salt over pickles- let sit 2 hours. Boil 2 c sugar and 1 c cider vinegar, 1 tsp celery seed & 1 tsp mustard seed. Rinse cukes, add onions and peppers to liquid, boil 2 minutes. Put into jars and seal.

“You made your bed–now lie in it.” Play When You Play

Soups & Salads

Cock-a-Leekie Soup Mince white part of 4 large leeks. Be sure to wash well–cut length wise first. 1 large onion–chopped. Stir and saute them in 2 Tbsp butter on chicken fat. Peel and slice very fine 4 medium potatoes. And 4 c chicken broth. Simmer–covered–15 min. until tender. Put them through sieve or blender. Add 1 or 2 cups cream, salt ‘n’ pepper, chives or water cress. Serve very cold or very hot.

Maxine’s French Dressing ¾ c oil ¼ c cider vinegar 1 Tbsp wine vinegar lemon juice ½ tsp dry mustard paprika onion salt & pepper

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Split Pea Soup 1 lb dried green split peas 3 slices salt pork or bacon (diced) ¾ c chopped onion and 1 clove garlic (minced) ½ c chopped leeks or green onions ½ c chopped celery and 1 celery root 1 bay leaf 2 tsp salt ½ tsp black pepper 2 ham hocks or ham bone 2½ qt cold water Rinse peas under cold water. Brown salt pork or bacon in skillet. Add onions, leeks, celery and minced garlic. Cook 10 min.–stirring occasionally. In Dutch oven, combine veg. mixture, hamhocks, split peas, bay leaf, salt and pepper and water. Cover and bring to boil. Skim the foam off of top. Recover and cook over low heat about 2 ½ hours. Discard bones, bay leaf. Shred meat and reserve. Taste for seasonings.

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Chilled Asparagus Soup 1 lb. fresh asparagus, cut up 2 c. milk Â˝ tsp. onion salt Âź tsp. Salt dash white pepper sour cream Cook asparagus and drain well. Blend asparagus, 1 c. milk, salts and pepper until smooth. Add 1 c. milk. Cover and blend. Chill 3 hrs. top with sour cream.

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Wild Rice Soup ¼ c. wild rice ½ c. flour 8 oz. Cheddar cheese 1 Tbsp chicken boullion 4 c. chicken stock ½ c. celery ½ tsp salt 4 mushroom ½ c green pepper 1 bunch fresh broccoli ¼ c. butter ¼ tsp pepper ½ tsp garlic powder 1 c. cream 1 cooked chicken breast ¼ c. chopped onion Cook wild rice. Sautee veggies in butter. Add flour. Add veggies/flour to chicken stock slowly. Add chicken, cheese and cream. Simmer until hot.

“Mind your peas & Qs” 18

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Blue Cheese Dressing

Wendy’s Potato Salad

2 oz Blue Cheese ½ cup mayo 3 Tbsp light cream 1 tsp sugar 1 tsp parsley flakes 2 tsp lemon juice 2 tsp vinegar Freshly ground pepper 1 tsp grated onion ½ tsp Worcestershire Sauce ½ tsp horseradish ¼ tsp garlic salt Warm blue cheese to room temp. In blender combine blue cheese and mayo until smooth. Add remaining ingredients. Mix well, cover and chill.

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Main Courses

Bob’s Favorite Ham Loaf 1 lb pork ground with 2 lbs ham 2 eggs 1 c milk 2 shredded wheat biscuits crumbled Mix all together–make into loaf. Pour over ½ can tomato soup. Bake 1 hour. Pour over 2nd ½ can of soup. Bake ½ hour longer.

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Elvina’s Baked Chicken Wrap 3 boned chicken breasts with a strip of bacon with ends placed diagonally on top. Put each piece on a bed of chipped beef in a flat baking dish (7x11). Cover with sauce made up of equal parts of cream of mushroom soup and sour cream. 3 breasts need ½ can of mushroon soup. Don’t thin sauce. Bake 275º for 3 hours. Garnish top with dash sour cream and paprika and return to oven for 10 minutes. Baste occasionally.

Make a colorful meal. 22

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Marinade for Pot Roast 1 c parsley flakes 2 cloves garlic (optional) ⅓ c lemon juice 1½ c salad oil ¾ c soy sauce ¼ c Worcestershire 2 Tbsp dry mustard 2 ¼ Tbsp salt 1 Tbsp black pepper ½ c wine vinegar Use Adolph tenderizer on roast first. Marinate at least 12 hours. Charcoal broiler about 30 minutes or each side depending on size of roast. (Sauce may be saved).

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Eat When You Eat

Beverly Graves Chow Mein Turkey, Chicken 2½ c. water 3 chicken bouillon cubes 1 c thin sliced onions 2 c diced celery ½ tsp salt ⅛ tsp pepper 1 tsp gr. Ginger ⅓ c thin sl. Gr. Pepper 1-1lb can bean sprouts (drained) 2 Tbsp soy sauce 1-4oz can button mush. Sliced 1-5oz can water chest. ¼ c toasted sliced almonds 5 Tbsp corn starch ⅓ c water Add 2 ½ c water to chick–ginger–when mixture boils reduce heat cover and simmer 40 minutes. Add green peppers, 6 spr. Soy sauce, mush, water chest and almonds. Stir cornstarch and the ⅓ c water together add to chow mein. Simmer 5 minutes after mixture boils.

“I’m going to crack your heads together.”

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Greek Lemon Potatoes 3 Tbsp plus 1 tsp olive oil 2 large red pot. Peeled and cut into eighths 1 large garlic clove finely chopped 1 Tbsp oregano 3 Tbsp lemon juice fresh pepper In baking dish brushed with 1 tsp olive oil place spuds. Add remaining and toss carefully. Bake 375º til tender. Serve hot or cold.

“Do as I say, not as I do” 26

Eat When You Eat

“It’ll end in tears.” –Doc

Spinach Casserole 1-10 oz package spinach 2 c cream celery soup 2 c big artichoke hearts chopped 1 c sour cream 1 c mayonnaise ⅓ c Parmesan

Spaghetti Pie

Drain. Mix soup, hearts with spinach. 9x13 casserole layer in mix sour cream and mayo. Spread over spinach. Parmesan. Bake 350º for 35 min.

Spaghetti 6 oz mix with 2 beaten eggs ⅓ c Parmesan 2 Tbsp butter 1 c cottage cheese Cover with sauce and shredded Mozzarella. Bake.

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Weenie Withy’s Pork Chops 1 ½ cans mushroom soup 1 can (3 oz) sliced mushrooms, drained ½ c beer 1 Tbsp onion soup mix 1 package long grain and white rice

F.amily H.old B.ack

Cook on low heat 50 minutes.

Sauce for Leg o’Lamb 1 c ketchup ½ lemon juice 1 Tbsp apple cider vinegar 1 tsp dry mustard salt and pepper ⅛ c water to thin Put onion slices on leg o’lamb roast. Put the sauce over leg o’ lamb. Brown about 450º for 30 min. Cover with sauce. Brown a little. Turn down heat to 350º. Cover and roast (3-4 hrs).

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Easy Eggs Benedict ¾ c mayonnaise ¼ tsp salt ¼ c heavy cream, whipped 1 tsp grated lemon rind 1 Tbsp lemon juice 4 English muffins, split and toasted Margarine cooked ham slices 8 poached eggs Mix mayo and salt in saucepan. Cook over very low heat about 3 minutes. Stir in whipped cream, lemon rind and juice. Spread muffins with margarine. Arrange ham, then egg over muffin halves. Spoon on sauce. Serves 4 or 8.

Chicken Anno Chicken breasts- boned Chopped spinach- cooked (German if you like) Crisp bacon strips- fried ahead Mushrooms Brown chicken gently in butter. Cover baking dish with spinach then bacon, then chicken & mushrooms. Make a white sauce with mushroom liquid and milk- add sherry. Bake uncovered at 300° for about 1 hour.

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Desserts

“It’s just as easy to fall in love with a rich man as a poor man”

Doc’s Best Bread Pudding 4 slices white bread (cut off crusts) buttered Butter to spread generously on slices ½ c sugar ½ milk 1 c steamed raisins or cut up apples 2 eggs cinnamon salt Place 2 slices (butter up) on bottom of pyrex loaf pan, cover with apples or raisins and some cinnamon. Place other 2 slices (butter up) on top of fruit. Into 2 beaten eggs pour hot milk which has had sugar and salt added. Pour this mixture over bread, sprinkle with bit more cinnamon. Set pan in warm or hot water, bake in moderate oven for 35 minutes at 325º.

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Pineapple angel food cake dessert (Aunt Anna’s recipe) 1 small angel food cake 1 package lemon jello (use pineapple liquid) when it begins to set, whip till frothy combine 1 med. Can crushed pineapple with 16 marshmallows quartered whip ½ pt. whipping cream combine–above In angelfood cake pan, place torn pieces of cake–pour liquid over until all used. Chill.

“It’s all just air.”

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Elvina’s Best Pumpkin Chiffon Pie 4 large eggs, separated 1½ c rich milk 1 can Festal pumpkin 1¼ c brown sugar packed ½ c white sugar 1 tsp cinnamon ¼ tsp ginger ⅛ tsp cloves ¼ tsp salt 2 tsp lemon juice 1½ package gelatin In top of double boiler place 4 egg yokes, brown sugar, beat with beater. Add pumpkin, milk, and seasonings–beat well Place over shallow hot water and cook stirring frequently. When slightly thickened remove from flame and add gelatin which has been dissolved in ½ c. cold water

Ivey’s Fudge Sauce

Mix well. Set aside to cool in refrigerator about an hour. Pan must be cool. Beat egg whites adding sugar. Blend into pumpkin and pour over crust. Refrigerate over night.

2 squares unsweetened chocolate ¼ c butter ¾ c sugar ¼ c cocoa 1 c cream melt chocolate and butter in top of double boiler. Add sugar cocoa and cream. Stir until smooth. Cook over low heat about 20 min until smooth. Pour over ice cream.

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Bob’s Favorite Chocolate Cupcakes ½ c sugar ½ c milk butter the size of an egg ½ c flour 1 egg 2 squares baker’s chocolate 1 tsp baking powder Cream butter and sugar, add beaten egg. Melt chocolate in milk and add to above. Add flour and baking powder. Bake 20 minutes in small, buttered muffin tins. This makes 6 cakes. Serve hot with foamy white sauce. Foamy white sauce 2 egg yolks well beaten 1 c sugar 1 c whipped cream 2 egg whites well beaten ½ tsp vanilla Add sugar to egg yolks, then the cream and lastly the beaten egg whites.

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Grandma Nordstrom’s Graham Cracker Cream Pie ¼ c cornstarch ⅔ c sugar ¼ tsp salt ½ tsp vanilla 2 c. milk 3 egg yolks (slightly beaten) 2 Tbsp butter Mix cornstarch, sugar and salt. Gradually add milk. Cook until thick, stirring constantly. Slowly add small amount of hot mixture to egg yolks. Stir into remaining hot mixture. Cook 5 minutes. Add butter and vanilla. Meringue: Beat 3 egg whites. Add ¼ c sugar. Beat til thick. Add small amount cream of tartar. Bake 20 minutes. Graham Cracker Crust: 1¾ graham cracker crumbs ⅓ c sugar Approx. ½ c butter Little cinnamon Pat into 9 inch pan.

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Max’s Chocolate Dandy Cake 1 ¼ c boiling water ½ lb (1½ c) snipped dates 1 package 2 layer chocolate cake mix 1-6oz package (1 c) chocolate chips ½ c chopped walnuts or pecans Pour boiling water over dates. Cool. Prepare cake mix according to directions–substituting date mixture in place of water called for. Pour batter into greased and floured 13x9x2 baking pan. Sprinkle chocolate chip pieces and nuts evenly over top. Bake at 350º for 35-40 minutes. Serve warm with ice cream.

Max’s Peach Upside-Down Cake 1 can (1 lb 13 oz) cling peach halves heavy foil 3 Tbsp margarine ½ c brown sugar 8 marachino cherries, but in half 2 Tbsp slivered almonds 1 package yellow cake mix Drain peaches–line 9 inch cake pan with foil. Let it extend 2 inches above rim. Melt butter in pan. Sprinkle sugar and almonds over butter. Arrange peaches and cherries over sugar. Mix cake batter according to package directions. Pour over peaches. Bake in 350º for 1 hour 15 minutes or until cake is done. Let cool ten minutes. Invert pan on cake plate. Remove pan and peel off foil.

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Favorite Christmas Wreaths Melt 1 stick butter in a large sauce pan. Add 1 bag marshmallows and mix until melted. Add green food coloring and 1 tsp. of almond flavoring. Remove from heat. Add about 4 cups of corn flakes and mix well. Spray Pam on your hands and form wreaths on wax paper. Add red hots while they are still sticky.

WeeWeeâ&#x20AC;&#x2122;s PB Ritz Cookies Spread peanut butter between 2 Ritz crackers. Melt chocolate almond bark in microwave. Dip cookies in chocolate. Cool on wax paper, add sprinkles before the chocolate sets up. Enjoy!

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Peggy’s Dessert 1st layer mix: 1 c flour ½ c margarine 1 c chopped nuts put in bottom of 9x13 pan bake at 350º for 25 min let cool 2nd layer: (cream together) 8 oz pkg cream cheese 1 c powdered sugar 1 c. cool whip spread on 1st layer 3rd layer cream together: 1 box chocolate instant pudding 1 box vanilla instant pudding mix together with 3 c milk spread on 2nd layer and add 1 c. cool whip on top. Place nuts on top and let cool. Frosting: 1 pkg 8 oz cream cheese ¼ c butter 1 lb powdered sugar 1 tsp vanilla Mix cream cheese and butter until soft and fluffy. Add vanilla. Stir in powdered sugar until frosting is of correct consistency.

“Chop chop”

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Grandma Nordstrom’s Date Cake ½ c brown sugar ½ c white sugar 4 Tbsp butter 1 egg 1½ c flour 1 tsp soda in flour 1 c dates (boiled in 1 c water and cooled) 1 c nuts, cut up 1 tsp vanilla Cream butter and sugar and add egg. Then add dates after cooled and then the rest of the ingredients. Bake at 375º for 30-40 minutes. While cake is warm, pour over the cake: ½ c sugar mixed with ½ c orange juice. Top with whipped cream. Serves 12.

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Brandied Peaches 2 c peach ½ small juice from can ¼ c brown sugar 2 cinnamon sticks 1 tsp cloves ½ c cider vinegar Boil peaches in syurp 4-6 min. put in quart jars with some syrup– fill up with ½ c brandy. When peaches are gone, use syrup over again for new batch–adding more brandy.

Chocolate Mousse Prep time 15 min plus chilling 2 egg yokes lightly beaten ¼ c heavy whipping cream 5-1 oz squares semisweet chocolate, melted and cooled 1 tsp vanilla extract 3 egg whites ¼ c sugar In medium bowl combine egg yokes and cream; mix well. Gradually add chocolate, whisking vigorously. Stir in vanilla. In mixer bowl beat egg whites until stiff but not dry. Fold into chocolate mixture. Refrigerate 4 hrs or overnight. Makes 3½ cups, 180 cal/cup.

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Robin’s Most Requested Eclair Dessert

Orange Sherbet Prep. Time: 20-25 min (3-4 hrs for freezing) 128-245 cal./serving. Source of vitamin C. 1 Tbsp unflavored gelatin 2 Tbsp cold water ½ c sugar ½ c light corn syrup 2 egg whites 2 Tbsp sugar 2 c. orange juice 3 Tbsp lemon juice Soften gelatin in water for 5 min. mix sugar and corn syrup in saucepan and boil until syurp forms 3 inch thread when dropped from spoon (approx. 4-5 min). Add softened gelatin to hot syrup, stil until thoroughly dissolved; cool. Beat egg whites until stiff and quite dry and add sugar. Fold in the syrup slowly and add the orange and lemon juice. Pour into freezing trays and freeze with refrigerator control set at coldest point. Mix once during freezing process.

1 cup water ½ cup butter 1 cup flour ¼ tsp salt 4 eggs at room temp 2 packages instant French vanilla pudding mix 2½ cups cold milk 1 package (8 oz) cream cheese softened ¾ cup cream, whipped ½ cup chocolate chips 2 Tbsp butter 1 cup powdered sugar 3 to 4 Tbsp milk To make cream puff base: bring water and ½ cup butter to a boil. Add flour and salt all at once. Beat until dough leaves sides of pan. Cool slightly. Add eggs 1 at a time. Spread dough on ungreased cookie sheet (10x15 inches) Bake at 400º for about 25 minutes. Break bubbles that form on top and let cool completely. To make topping: Combine pudding mix and 2½ cups milk, add cream cheese. Beat thoroughly. Spread over base. Spread whipped cream over pudding. Melt chocolate chips with 2 Tbsp butter add powered sugar and 4 Tbsp milk, beating smooth. Drizzle chocolate mix on top. Refrigerate 1 hour before cutting.

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Yummy’s Rhubarb Crisp 4½ c dived rhubarb 1½ c sugar 2½ Tbsp flour ⅛ tsp nutmeg 1 egg–beaten Mix together sugar, flour, nutmeg and egg. Spread over rhubarb in a buttered square pan and cover with topping topping:

4 Tbsp butter ⅓ c brown sugar ⅔ c flour

cur butter into sugar and flour–spread over rhubarb mixture. Bake at 350º for 45 minutes.

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“Wendy’s” Key Lime Pie 9” graham cracker pie crust 14 oz. can of sweetened condensed milk 3 egg yolks (whites not used) ½ cup Nellie & Joe’s Key West Lime Juice Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

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Brazil Nut Crust 2 cups raw Brazil nuts 4 Tbsp. unsalted butter 2 tsp. Brown Sugar Twin pinch of cinnamon pinch of salt Preheat the oven to 350°F. Line the bottom of a 9-inch pie pan with parchment paper and coat the inside of the pan with soft butter. If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the pie pan. Place in the fridge.

Doc’s Meringue Pie Crust 2 egg whites ¼ teaspoon cream of tartar ¼ teaspoon salt ½ teaspoon vanilla extract ½ cup white sugar In a large and very clean and dry bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a greased 9 inch pie plate to form a shell. Bake at a real low oven temp-200 for 1- 1¼ hours or until just slightly brown.

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Pecan Pie Beat lightly 3 eggs by hand. Add ½ bottle dark Karo Syrup(1 cup), 1 cup sugar, about 2 TB melted butter, and vanilla. Add 1 cup pecans coarsely chopped. Bake at 400 for 10 min, then at 350 for 35-45 min. Should look puffy-will sag afterwards.

Cream Pie-Chocolate Stir in double boiler until thick, 3 egg yolks, 1 cup milk, 1 cup sugar. Add when cool, 2 squares melted chocolate, 1 envelope gelatin (softened), vanilla. Let set. Beat egg whites, add whip cream and fold in.

Hazelnut Crackles ½ cup butter, soft 1 cup light brown sugar, firmly packed 1 egg 1 square (1 ounce) unsweetened chocolate, melted 1 ¼ cups flour, sift before measuring 1 tsp cream of tartar ½ tsp baking soda ½ cup chopped toasted hazelnuts* 2 Tbsp granulated sugar mixed with 2 teaspoons cinnamon Cream together the brown sugar and egg, until light; beat in egg. Beat in the cooled melted chocolate. Add sifted flour, cream of tartar, soda, and salt; mix well. Chill dough until firm. Shape dough into 1-inch balls. Mix the chopped toasted hazelnuts with the cinnamonsugar in a shallow bowl. Roll balls in the mixture and place on lightly greased cookie sheets about 2 inches apart. Bake cookies at 375° for 12 to 15 minutes. Makes about 3 dozen cookies, depending on size. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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Chocolate Pie Recipes 1 (9-inch) Brazil Nut Crust ½ c. sugar ⅓ c. unsweetened cocoa ¼ c. butter 1 env. unflavored gelatin ¼ c. cold water ½ c. sugar ¼ c. cornstarch 2 c. milk 4 eggs, separated 1 tsp. vanilla 2 tbsp. rum ½ c. sugar Grated chocolate Combine ½ cup sugar, the cocoa and butter in medium bowl; set aside. Combine gelatin and cold water in small bowl; place bowl in pan of simmering water to dissolve gelatin. Combine ½ cup sugar, cornstarch, milk and egg yolks in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; measure 1 ½ cups of the custard and blend into cocoa-sugar mixture. Add vanilla and pour into cooled crust; chill until set. Combine dissolved gelatin with remaining custard; add rum and set aside. Beat egg whites until foamy; gradually add ½ cup sugar and beat until stiff peaks form. Fold gelatin-custard mixture into beaten egg whites. Chill 15 minutes or until partially set. Spoon over chocolate custard in prepared crust. Chill until set. Garnish with grated chocolate before serving. Makes 8 servings.

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Lemon Cream Pie (Apricot Cream) 6 large eggs ¾ cup organic sugar 2 teaspoons grated lemon zest ¾ cup fresh lemon juice 1 stick (½ cup) unsalted butter, cut into 8 pieces 1 cup heavy cream, chilled 1 prepared crumb crust 1. Combine the eggs, sugar, and lemon zest in a heavy mediumsize saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil. 2. Pour the lemon mixture through a fine mesh strainer into a non-reactive bowl, and cover the surface with plastic wrap. Refrigerate until cold and thick, at least 3 hours and up to 3 days. 3. In a medium-size mixing bowl using an electric mixer, whip the cream until soft peaks form. Gently fold the whipped cream into the lemon mixture and then scrape the filling into the prepared crumb crust. 4. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day. Serves 6 to 8.

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Simple Scones 2 cups all-purpose flour ⅓ cup plus 1 tsp. sugar 1 tsp baking powder ¼ tsp baking soda ½ tsp salt 8 Tbsp (1 stick) unsalted butter, frozen ½-¾ cup sultana (golden) raisins, dried cherries, or other dried fruit, hydrated in a small bowl of warm water and coarsely chopped ½ cup sour cream 1 large egg Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, whisk flour, ½ cup sugar, baking soda, baking powder, and salt. Grate butter into flour mixture on the large holes of a box or flat grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in the raisins or other dried fruit. In a small bowl, whisk sour cream and egg until smooth. Using fork, stir sour cream mixture until large dough clumps form. Avoid overmixing Use your hands to press the dough against the bowl into a ball (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together. Place on a lightly floured surface and pat into a 7-to 8 inch circle about ¾ inches thick. Sprinkle with remaining sugar. Use sharp knife to cut into 8 triangles; place on a parchment lined cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for five minutes and serve warm or at room temp. Scone Variations: Cranberry Orange Scones : Add generous tsp of finely grated orange peel and substitute dried cranberries for the raisins Lemon-Blueberry Scones: Add a generous tsp of finely grated lemon rind to the dry ingredients and substitute blueberries for the raisins. Cherry-Almond Scones; Add ½ tsp. almond extract to the sour cream mixture and substitute cherries for the raisins. Moroccan/Ras el Ron Scones: Add 1 tsp. ras el hanout Moroccan spice to the sour cream mixture and substitute chopped Majool dates and 2 Tbls. Finely minced preserved lemon for the raisins. This creates a sweet/savory combo!

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