CHOCOLATE BROWNIE COOKIES

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips

Preheat oven to 375F. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso and vanilla and beat on high speed for 15 minutes, until thick.

While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering not boiling water and scatter the extra bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

Gently fold the chocolate mixture into the egg mixture until partially combined; there should still be some streaks. Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips.

If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

Makes 5 dozen.

COFFEE CREAM CUSTARDS

1-1/2 cups half-and-half
1/3 cup sugar
1 tsp. instant coffee powder
4 egg yolks
1/2 cup heavy cream, whipped
Toasted chopped almonds

In a small saucepan, scald half-and-half and sugar, stirring until sugar is dissolved. Cool.

Preheat oven to 350°F.

Add coffee powder to cooled half-and-half mixture; beat in egg yolks until well blended. Pour mixture through a fine strainer into 4 individual serving dishes. Cover with aluminum foil. Place in an 8×8-inch baking pan. Pour boiling water in the pan to a depth of 1/2-inch.

Bake 20 to 25 minutes or until custards are set. Remove from baking pan; remove foil. Cool to room temperature. Cover and chill for 2 hours.

Serve topped with whipped cream; sprinkle with toasted almonds.

Yield: 4 servings

World Famous Trucker Beans

1 15 ox can Red Beans
1 15 oz can Pork n Beans
1 15 oz can Great Northern Beans
1/3 cup Brown Sugar
1/3 cup Sugar
1/4 tsp. Chili Powder
1 tsp. dry Mustard
1# Italian Sausage (cooked and chopped)
1 Onion chopped
1/2 cup chopped cooked Bacon
1/4 cup Barbeque Sauce
1/4 Cup Ketsup

Brown sausage and bacon set aside. Saute onions. Combine all
ingredience and mix well. Bake in 4 Qt baking dish at 350 uncovered
for 1 hour.

Dilled Cucumbers

2 medium cucumbers, peeled and thinly sliced
1/2 tsp. salt
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely chopped green onion
1/8 tsp. pepper
1/4 tsp. sugar
1 tablespoon chopped fresh dill

In a small bowl, toss cucumbers with salt. Allow to stand for 10 minutes.
Meanwhile, combine all remaining ingredients. Drain cucumbers and combine
with sour cream mixture. Chill until ready to serve.

Makes 6 servings.

Italian Spagetti Sauce “Moms Sauce”

4 29 oz cans Puree
2+ 1/2 cans of water
2+ 1/2 cups Dry red Wine
1 c. Milk
2 T. sugar
7 T. parsley (dried)
2 c. grated Ramano Cheese
3 T. Basil (dried)
1 T. Oregano (dried)
5 T Garlic Powder or 6 cloves
3 T. salt
1 T. pepper
5 whole Bay Leaves
1 T. mint

Put all ing. in sauce pot and simmer 3 – 5 hours. Add any meats you
would like, such as, Italian Sausage cooked and drained. Or, Ground
meat also cooked and drained, or meatballs precooked. Pork works very
well too. Or for a spicey sauce that everyone loves buy two sticks of
pepproni and slice them in 1/2 inch peices and add to sause. Teens
and adults love this very much. Manja’!!!
enjoy!!!

Supreme Style Pizza

1 lg 12″ Boboli shell or
4 sm 6″ Boboli shells
5 oz Pk Boboli pizza sauce for large; or
1 1/4 oz Sauce pk for each small 6″
2 oz Provolone cheese; shredded
2 oz Pepperoni
1 oz Canadian bacon
1 oz Hard salami; diced
2 oz Mozzarella; shredded
2 oz Black olives; sliced

Layer ingredients on top of shell in order given.
Bake at 450~ for 12-15 minutes (5-8 minutes for 6″)

Garlic Cream Veggies

Metric Ingredient Imperial
1 L vegetables cut in bite size pieces (asparagus, broccoli, carrots, cauliflower, etc.) 4 cup
vegetable oil 1 tsp
4 cloves garlic, finely chopped 4
mayonnaise 1/3 cup
milk 1/3 cup
fresh parsley, chopped 2 tbsp

Directions
Prepare vegetables and cook until tender crisp.
In a small saucepan; heat oil. Add garlic; stir and cook until golden brown. Remove from heat; stir in mayonnaise and milk.

In a large serving bowl; mix veggies and garlic cream.

Serves 4

Zucchini Pie

375 18-20 min

1 Can Crescent Rolls for Crust

4 C. sliced zucchini
1 C. chopped onion
1/2 c. butter * saute’ these three 10 min

2T. Parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp basil
1/4 tsp oregano * stir these in

2 eggs beaten
2 c. shredded mozzarella cheese

2 tsp dizon mustard

Make crust for pie out of the crescent rolls in a 8 inch pie pan.
Spread the mustard over the pie crust bottom.

Meanwhile saute the vegetables 10 min. While vegetables are sauteing,
mix eggs and cheese. Add all ingredience into pie crust and bake for
18-20 min until firm and bubbeling.

This is great even for dinner served with some warm rolls and a side
salad. Also great for small parties or showers.

Sadie’s Shrimp Salad

2 lb. macaroni, cooked
1 cup celery, finely chopped
4 lb. shrimp, boiled and peeled
2 cups black olives, finely chopped
24 eggs, hard boiled, chopped
2 cup dill pickles, chopped
2 cups onions, finely chopped

Sadie’s Salad Dressing, recipe follows:
Mix all salad ingredients, and mix well. Add Sadie’s Shrimp Salad Dressing to moisten the salad. Cover and chill.

Sadie’s Shrimp Salad Dressing
1 quart mayonnaise
1 TB Worcestershire
1/2 cup olive oil
1 TB mustard
2 TB Louisiana hot sauce
2 TB ketchup
2 TB lemon juice

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well.

Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party.