Hey Rocky, Watch Me Pull A Coffee Out Of
My Hat!
Mocha Mousse
Serves 10
Ingredients:
1 can sweetened condensed milk
6 tablespoons (2 envelopes) hot coccoa mix
3 tablespoons butter or margarine
2 teaspoons instant coffee, dissolved in 2 teaspoons water
2 cups heavy whipping cream
Preparation:
Place sweetened condensed milk, cocoa mix, butter and coffee mixture in large,
microwave-safe bowl.
Microwave on HIGH (100%) power for 45 seconds or until butter is melted; stir until
combined.
Let stand for 15 minutes to cool.
Whip cream until stiff peaks form.
Stir one-fourth whipped cream into cocoa mixture to lighten.
Fold in remaining whipped cream.
Divide mixture among dessert dishes or place in one large serving dish; cover.
Refrigerate for at least 2 hours.
Top with whipped cream and chocolate-covered coffee beans before serving, if
desired.
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I
Smell Something Fowl!
Lime Sauced Chicken
Ingredients:
4 4-6 oz. boneless, skinless chicken breasts
1 lime, juiced
¾ cup apple juice
2 teaspoons cornstarch
1 pack of Chicken Cubes
Preparation:
Spray a large frying pan with vegetable or canola oil.
Heat pan at medium setting before adding chicken breasts.
Cook for 8 to 10 minutes, or until tender and meat is not pink.
Flip and brown evenly.
Remove from the pan and keep warm.
In a mixing bowl combine lime juice, apple juice, cornstarch and chicken cubes.
Add to skillet and cook, stirring, until thick.
Spoon sauce over chicken to serve.
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Meat
Us Down The Bayou!
Acadiana Meat Loaf
Frequently, the word Cajun is used to describe those French
people from south Louisiana. But the term Acadian refers to the Cajun ancestors who
traveled to south Louisiana from Canada. Acadians and Cajuns are the same, yet they are
different. The Acadians were French settlers who settled the area now known as Nova Scotia
in the 1600's. In the mid 18th century, they were exiled by the British. Over the
following 30 years, several thousand of the exiled Acadians made their way to south
Louisiana. Over the next 100+ years, the Acadians became the dominant culture in certain
areas of south Louisiana. They retained much of their culture, and absorbed some of the
other cultural influences. The German, Spanish, French, English, Indian and other cultures
added to the Acadian culture to produce the Cajun culture. The word "Cajun"
comes from the word "Acadian," just as "Injun" is a variant of the
word "Indian."
This recipe serves 6
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon ground sage
1 teaspoon salt
¾ teaspoon cayenne
¾ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon white pepper
1 pound ground beef
½ pound ground pork
1 cup fresh bread crumbs
1 Large egg
½ cup milk
Hot sauce to taste
Preparation:
Preheat the oven to 350° F.
In a large skillet, heat the oil over medium heat.
Add the onion, bell pepper, garlic, oregano, and thyme and cook over medium-high heat,
stirring constantly, until vegetables begin to soften.
Stir in the salt, cayenne, black pepper, cumin, sage, and white pepper.
Remove from heat.
In a large bowl, combine the beef and pork.
Add the bread crumbs, hot sauce, egg, and milk and blend well.
Gently mix in the vegetable mixture.
Pack into a 9x5x3 inch loaf pan and smooth the top.
Bake for 1 hour, or until meat loaf is firm when pressed gently and the juices run clear
when the center is cut with a knife.
Pour off most of the juices, cut the meat loaf into slices, and serve.
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Outen
The Oven And Call The Wootzs!
Amish Chocolate Angel Food Cake
Ingredients:
Cake:
2 cups egg whites
2 teaspoons cream of tartar
2 cups sugar
2 teaspoons vanilla
1-1/4 cups cake flour
1/2 teaspoon salt
3 tablespoons cocoa
Frosting:
1/2 cup margarine
1/4 cup cocoa
1/3 cup buttermilk
1/2 teaspoon vanilla
powdered sugar -- as needed
Preparation:
Cake:
Put egg whites and cream of tartar in a large bowl and beat until foamy.
Add 1 cup sugar, 2 tablespoons at a time.
After all sugar added, beat until stiff.
Fold in vanilla.
Sift cake flour, sugar, salt and cocoa.
Fold into the stiff egg whites.
Bake at 375F for 45 to 50 minutes.
Frosting:
Mix and bring to a boil: margarine, cocoa and buttermilk.
Add vanilla and enough powdered sugar to reach spreading consistency.
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A
Chili Autumn Day!
Hot Chili
Ingredients:
3 1/2 lbs. ground chuck or sirloin
3 - 30 oz. cans of hot chili beans
1 - 28 oz. can diced tomatoes
1 - 29 oz. can tomato sauce
1 med onion, diced
3 stalks celery, diced
3 Tbsp. worchestershire sauce
6 heavy shakes of course ground pepper
5 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. garlic salt
1 tsp. salt
1/4 tsp. cayenne pepper
Preparation:
Brown and drain ground beef.
Option 1:
Combine all ingredients in a large pot and simmer on stove for at least four hours,
stirring often to keep from burning on the bottom of pot.
Option 2:
A slow cooker works best and is the easier method. Combine all ingredients and heat on
high for four hours, stirring often. Then turn cooker down to low and let it simmer over
night.
Top with grated cheese, or
sour cream, and sliced green onions. Serve with warm tortillas or corn bread.
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Oh,
what a tangled web we weave, when we cook with Rice Crispies!
Spiderweb Crispy Treats
Ingredients:
1 package (12-oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup creamy peanut butter, divided
1/3 cup powdered sugar
3 cups Rice Crispies cereal
Preparation:
Heat morsels and ¾ cup peanut butter in small, heavy-duty saucepan over low heat,
stirring constantly until smooth.
Remove from heat and add powdered sugar, stirring until smooth.
Place cereal in large bowl.
Add 1 cup melted chocolate mixture and stir until well coated.
Place on ungreased baking sheet.
Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide
border.
Pour remaining chocolate mixture in center of circle; spread to border.
For the webbing:
Place remaining peanut butter in a small squeeze decorator, or you can use a small,
heavy-duty plastic bag.
Cut a tiny corner from bag and squeeze out into concentric circles on top of chocolate.
Use a toothpick or tip of sharp knife and pull tip through peanut butter from center to
border at regular intervals to create spiderweb effect.
Refrigerate for 30 minutes or until firm.
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Roast
Beef Ala Simon & Garfunkel!
Parsley, Sage, Rosemary & Thyme
Bottom Round Beef Roast
Ingredients:
5 lb bottom round beef roast
1 large sweet onion
russet, white or red potatoes
1 large bag baby carrots
2 cloves garlic
1 package French onion soup mix
salt
pepper
crushed peppercorn
lemon pepper
hot sauce (your favorite brand)
parsley
rosemary
thyme
sage
Preparation:
Preheat oven or roaster to 275 degrees.
Wash roast and place in a LARGE covered roasting pan. You will need room for your potatoes
and carrots.
Mix French onion soup mix in 3 cups water and pour over roast.
To soup mix, add: crushed garlic, onion peeled and cut in half, and 1 teaspoon hot sauce.
Sprinkle over meat: salt and pepper, crushed peppercorn, rosemary, thyme, parsley, sage
and lemon pepper. Be generous with all seasonings, but go light with the sage.
Put roast in oven or roaster (275 degrees) for an hour.
After the first hour, add the cut potatoes and baby carrots to the roasting pan, spreading
them evenly in the soup/gravy mix. I prefer to leave the skins on russet potatoes, but red
and white potatoes work well, too.
Place cover back on roaster and turn heat up to 300 degrees for 1 hour, then drop the heat
down to 250 degrees and roast until done to your liking. I prefer letting the roast go a
good 5 hours, with the meat falling apart without the need of a knife.
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Hey
Pooh, has anyone seen Piglet lately?
Roast Pork Tenderloin
with Sauerkraut & Apples
Roast Ingredients:
5 lb Pork Tenderloin
1 large onion
1 bag baby carrots
1 onion soup mix
fresh garlic cloves
dry mustard
dill weed
salt
pepper
crushed peppercorn
thyme
rosemary
parsley
Sauerkraut Ingredients:
1 large bag sauerkraut
1 large apple, any type
1 medium onion
fresh crushed garlic clove (optional)
butter
cinnamon
Roast Preparation:
Rinse pork tenderloin with cold water and place in oven roaster.
Mix onion soup and and pour over pork.
Peel and cut onion in half and place in roaster, then crush garlic cloves and add to soup
mix, not on pork. This will help the garlic cook throughout the entire contents of the
roaster.
Season to preference with all seasonings. I prefer to go light with the dill weed and dry
mustard.
Roast at a low temperature, 225 degrees, for about 2 hours, then add baby carrots to
roaster.
Increase temperature to 300 degrees and cook until pork begins to fall apart.
Sauerkraut Preparation:
Sautee onion in butter until soft.
Cut apple into chunks or slices, removing any seeds.
Place sauerkraut in a caserole dish and mix in apples, sauteed onions and crushed garlic
(optional).
Sprinkle sauerkraut, apples, and onions with cinnamon and bake in oven at 300 degrees for
a minimum 30 minutes. You can cook the sauerkraut longer to let the flavors mix together,
but turn the temperature down to 225 degrees.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Syrianly
speaking, I'll try the bulgur!
Syrian Kibbeh
Filling Mix:
½ lb ground lamb
1 medium onion (finely chopped)
2 tbsp olive oil
½ tsp allspice
¼ tsp black pepper
¼ cinnamon
½ tsp salt
1/3 cup pine nuts
Bulgur Mix:
(Bulgur can be found in most supermarkets. Look for Near East brand Taboule Wheat Salad
mix)
2 boxes (5.5 oz. each) Near East brand Taboule Wheat Salad mix
1 lb ground lamb
1 tsp salt
1 tsp black pepper
1 tsp allspice
½ tsp cinnamon
1 medium onion (finely chopped)
2½ tbsp olive oil
Filling Preparation:
Sautee onion in olive oil until browned.
Add ground lamb and seasonings, then fry until all the meat starts to brown. Make sure
meat is chopped up fine.
Add the pine nuts and reduce heat to warm.
Bulgur Preparation:
Dump the 2 boxes of Taboule into a bowl (do not use the seasoning packs that come with
wheat salad mix).
Cover Taboule with about an inch of water and let mix settle until water becomes cloudy.
Carefully drain out the water and repeat the rinse two more times. After the last rinse,
cover Taboule with another inch of water and let set for 15 minutes.
Drain Taboule and squeeze out all excess water.
Add chopped onion, seasonings, olive oil and meat, then mix thoroughly with hands. A food
processor can be used for this process, but your hands will work just as good. Make sure
all ingredients are mixed together well.
Final Preparation:
Preheat oven to 400 degrees and lightly grease a pie pan with olive oil.
Using half the bulgur mix, line the pie pan and spread evenly.
Add the filing mix and cover with the remaining bulgur.
Coat top surface with olive oil and bake for 40 minutes.
Remove from oven and preheat broiler, then return Kibbeh to oven for 5 minutes.
Remove from oven and let cool for 10 minutes and serve.
(Photo and Recipe by John
Rambo)
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A
Traditional Thanksgiving Dish
Pilgrim Soup
Serves 6
Ingredients:
3/4 lb bacon, diced
1 medium onion (about 1/2 cup), chopped
1/2 cup celery with tops, chopped
2 tbls flour
4 cups milk
1 17 oz can cream-style corn
1 16 oz can tiny whole potatoes, diced
1/2 tsp salt
1/8 tsp pepper
Parsley, snipped
Paprika
Preparation:
In large saucepan, fry bacon until crisp; remove bacon and drain all but 3 tablespoons
drippings from saucepan. Add onion and celery to drippings in pan; cook and stir until
onion is tender. Add flour and stir until texture is bubbly. Crumble bacon and return to
saucepan. Slowly stir in milk and blend with flour/bacon drippings mixture. Add corn,
diced potatoes, salt and pepper. Heat on low to medium flame until soup thickens. To
serve, garnish with paprika and snipped parsley.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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