FRIENDS 8
KAHLUA CHOCOLATE TRUFFLES - Lynn
Makes 12 truffles
1/3 cup heavy cream
1 T butter
6 oz semisweet chocolate, chopped
1 teaspoon Kahlua
4 oz milk chocolate
Unsweetened cocoa for dusting
Combine the cream and butter in a saucepan. Bring to a boil. Pour the cream-and-butter mixture over the chocolate in a large mixing bowl. Add the Kahlua and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set. Using 2 teaspoons, shape the chilled chocolate mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt the milk chocolate. Dip the chilled balls in the milk chocolate and immediately roll each in cocoa. Refrigerate for 2 to 3 hours or until the chocolate hardens. Store in an airtight container between layers of waxed paper.
BREAKFAST COOKIES
1 cup flour
3/4 cup sugar
1/4 tsp baking soda
1/2 cup Bacos or crisp bacon
1/2 cup oleo
1 egg
2 cups Raisin Bran
mix together, form into small clumps, place on UNgreased cookie sheet. bake 350º 13-15 min.
MOCK S'MORES - Sharon
1 Brownie mix
graham crackers
chocolate chips
miniature marshmallows
crushed nuts, optional
mix brownie mix according to box directions. Line bottom of pan with graham crackers. Pour mix over crackers, bake according to directions. When done, put marshmallws over to of HOT cake, put chips on top. Place back in oven till marshmallows and chips are melted
ELEPHANT STEW - Sheila
1 medium size elephant
Salt & Pepper
2 rabbits (optional)
Cut elephant into small bite-sized pieces. Add brown gravy to cover, and salt and pepper to taste. Cook over kerosene fire about four weeks at 400 degrees. Serves 1800. (If more are expected, two rabbits may be added. Do this only in an emergency, as most people do not like hare in their stew).
AUSTRALIAN CAMEL STEW
Recipe requires a quite large Dutch Oven
serves 3800 people
3 medium sized camels
1/2 ton salt
1 ton pepper
500 bushels potatoes
200 bushels carrots
3000 sprigs parsley
1000 gallons brown gravy
2 small rabbits
Cut camels into bite-sized pieces. Cube vegetables (this may take a while, so start early.) Place meat into large Dutch Oven and cover with gravy. When it starts to warm up, slowly add vegetables. Salt & pepper to taste. Simmer for four weeks. Garnish with parsley. If more are expected, add rabbits.
BUFFALO CHICKEN ROLLS
chicken breasts marinated in hot sauce and filled with shredded Provolone cheese.4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 tablespoons butter, melted
1/2 cup hot sauce
1/2 cup shredded Provolone cheese
In a bowl, stir together melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes. Preheat the oven to 400º. Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, secure with a toothpick. Repeat with remaining breasts, place seam side down in a glass baking dish. Cover dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450º, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing
CROUTONS
4 T butter, melted
1/4 c orange juice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 c Italian, French or Sourdough bread cubes
mix butter, orange juice, & spices: mix til well blended. Pour mixture over bread cubes, mix lightly. Place cubes on UNgreased cookie sheet or jelly roll pan. Bake 350º for 10-15 min, turning to brown
CHOCOLATE GRAVY
1 cup white sugar
1 T self-rising
flour
1 T unsweetened cocoa powder
1 1/4 cups water
1 T butter
In a medium saucepan, combine sugar, flour and cocoa powder. Add water and stir. Bring to a boil over medium heat, stirring occasionally until thick. Remove from heat and add butter. Serve warm. Delicious over hot bscuits. Makes 4 servings
CHOCOLATE GRAVY 2
1/2 cup butter
4 T unsweetened cocoa powder
1/4 cup flour
3/4 cup white sugar
2 cups milk
Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick. Makes 8 servings
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