Melt chocolate, dip half of apricot in chocolate, hold over chocolate dish to let excess chocolate drip off.
Lay on waxed paper-lined cookie sheet to set.
(Refrigeration might cause sweating.)
Select deep orange, soft, pretty dried apricots.
Melt chocolate, dip half of apricot in chocolate, hold over chocolate dish to let excess chocolate drip off.
Lay on waxed paper-lined cookie sheet to set.
(Refrigeration migh
Starter
Chocolate Dipped Apricots " Apricots
Candy "
Contemporary
Custom Cuisine -
Easy
Starter
Arizona Champagne Mustard "
Dry Mustard
Simmered
Southwest
Custom Cuisine -
Easy
Starter
Cabbage Rolls .
Cabbage, (heads)
Baked " European
Custom Cuisine -
Average
Starter
Stuffed Mushrooms Rose %
Mushrooms
Microwave
French !
Custom Cuisine -
Easy
Blend all ingredients very well.
Mold into fancy shapes.
Chill; turn out onto tray.
Serve with crackers.
Sift dry ingredients including sugar into large bowl.
Add slightly beaten eggs, pumpkin and oil.
Mix in nuts.
Coat 2 9x13 pans, divide batter evenly and bake at 350 for 25 min or until tests done.
FROSTING:
Blend all ingredients until smooth an
d spreadable. NOTE: Not necessary to frost - might be good sprinkled with a little sugar mixed with a tiny bit of ginger before baking.
In lg bowl combine 1st 8 ingredients.
Beat at low speed 3 min until smooth.
Pour into 2 greased and floured 9 inch pans.
Bake in 350 oven 30-35 minutes.
Turn out onto rack; cool.
Cut layers in half horizontally.
FILLING: In saucepan heat milk p
udding mix and rind, stirring constantly until thickened.
Measure 1 cup filling; chill. Stir choc chips into remaining filling; chill.
TO ASSEMBLE:
Sprinkle liqueur over layers; spread chocolate filling between layers.
Spread vanilla filling on tup
and side.
Place ladyfingers around cake.
With 1 3/4 yds. of 1-1/2 in. red ribbon, tie bow around ladyfingers.
Sprinkle top with curls.
Refrigerate.
Starter !Bread Pudding with Bourbon Sauce
Bread "
Baked " Southern
Custom Cuisine -
Average
Starter
Polish Pork Chops *
Pork chops, loin
Sauteed
Continental
Custom Cuisine -
Average
Starter
Potatoes Diablo ,
Potatos, baking
Baked "
Southwestern
Custom Cuisine -
Easy
Starter
Williamsburg Inn Glogg %
Wine, red, dry
Boiled ! American
Custom Cuisine -
Easy
REC:RECIPEID
REC:COOKBOOK
REC:RECIPE
REC:KEYINGREDIENT
REC:PREPARATION
REC:CUISINE
REC:SOURCE
REC:SERVINGS
REC:EFFORT
REC:PREPTIME
REC:ELAPSEDTIME
REC:APPLICABLEMEALS
REC:MEALBREAKFAST
REC:MEALBRUNCH
REC:MEALLUNCH
REC:MEALDINNER
REC:MEALSNACK
REC:MEALPARTY
REC:MEALPICNIC
REC:APPLICABLECOURSES
REC:COURSEHORSDOEUVRE
REC:COURSEAPPETIZER
REC:COURSEMAINCOURSE
REC:COURSESALAD
REC:COURSESIDEDISH
REC:COURSESOUP
REC:COURSEDESSERT
REC:COURSEBEVERAGE
REC:SERVINGTEMPS
REC:SERVEDHOT
REC:SERVEDROOM
REC:SERVEDCOLD
REC:SERVEDFROZEN
REC:NOTES
REC:INSTRUCTIONS
REC:IDKEY
REC:NAMEKEY
REC:LIMITNAMEKEY
Excellent for gifts; put into small fancy jars - include recipe on gift tag.
Mix mustard and vinegar; refrigerate overnight.
Bring to room temperature.
Mix egg, slightly beaten, with sugar, salt and cornstarch in medium saucepan.
Stir in mustard mixture and cook, stirring often, until the mixture comes to a boil and thickens
, 10-15 minutes.
Let cool and add mayonnaise, stirring gently until thoroughly mixed.
Refrigerate.
Put vinegar in large pot of water.
Parboil cabbage about 5 min.
Saute together next 3 ingredients until onions are golden brown.
Chop next 2 ingredients and add to onion mixture.
Add meats to onion mixture until cooked.
Cool.
Trim center ribs fro
m cabbage leaves.
To meat mixture add next 4 inggredients and mix with hands.
Fill leaves and roll, envelope style.
Chop remaining cabbage hearts.
Add tomato puree and mix.
Layer rolls and cabbage mixture, ending with mixture.
Pour tomato juice o
ver rolls.
Mix suger and cloves and sprinkle over rolls.
Cover and bake at 500 until it bubbles; lower heat to 350 & bake about 2 hours.
Clean mushrooms and remove stems; set stems aside.
Partially scoop out inside of mushroom cap to accommodate filling. Set aside.
Chop stems and inner caps.
Grate cheese; finely chop shrimp; mix all ingredients.
Fill caps with approximately 1/2 - 3
/4 TBSP filling, mounding generously.
Place caps in microwave- safe dish, not touching.
Pour rose wine around mushrooms, filling dish approximately 1 inch up sides.
Microwave on 50% power for 3 minutes, checking after 2 minutes for doneness. (Filli
ng will bubble).
Let stand for 1-2 minutes.
Sprinkle with minced fresh herbs.
Soften yeast and sugar with about 1/4 cup of the water in a large mixing bowl.
Add egg, salt shortening and remainder of water.
Using dough hook, mix well.
Stir in enough flour to make a soft dough.
Knead until elastic.
Place in oiled bowl.
over and rise until doubled, about an hour, in a warm, draft-free area.
Punch down and divide into two parts.
Flatten with rolling pin to about 1/2 inch thickness.
Cut with biscuit cutter.
Dip into melted margarine and fold in half.
Place on b
aking sheet and cover.
Let rise til double, about 30 minutes.
Bake at 400 degrees until slightly browned.
Cool and wrap in foil.
Refrigerate until ready to use.
Will keep at least 10 days.
Reheat at 375 degrees until browned.
PUDDING:
Preheat oven to 350.
Trim crusts and cube bread.
Soak bread in warm milk for 15 minutes.
Combine and beat well; yolks, sugar, vanilla and nutmeg.
Add to egg mixture; lemon juice and raisins.
Pour over bread, fold until thoroughly mix
Pour into buttered baking pan, 9 x 12, and bake for about 45 minutes, or until top has browned. (For a lighter pudding, beat 3 egg whites til stiff and fold into bread mixture before baking.)
SAUCE:
In small saucepan, combine honey, brown sugar
and 1/4 cup water.
Bring to a boil over high heat and boil for 2 minutes.
Remove from heat and add butter, stirring until melted.
Stir in the bourbon.
Brown chops over brisk heat.
Cover, reduce heat and cook slowly about 20 minutes.
Add onion, cover and cook another 10-15 minutes.
Mix sauces with sour cream and add to chops.
DO NOT BOIL.
Add pickle, sherry, salt and pepper to taste.
Heat through a
nd serve.
Peel and quarter potatoes; boil til tender.
Mash potatoes and throughly mix in remainder of ingredients.
Spread on lightly oiled baking sheet, bake at 375 degrees for 30 minutes, or until potatoes are golden brown.
Cut into squares and serve.
Boil together water, sugar, 2 cinnamon sticks, and lemon slices for 5 minutes.
Meanwhile, mix together cranberry juice and lemon juice.
Add wine to juice mixture and heat mixture. DO NOT BOIL.
Strain cinnamon syrup and add to hot wine mixture.
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