CHOCOLATE BISQUIT

CHOCOLATE BISCUIT

Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of  Chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred.

SALSA DEL NORTE

SALSA DEL NORTE

1 1/2 POUNDS WHOLE SMALL TOMATOES, PREFERABLY ROMA OR ITALIAN PLUM UNPEELED

1/2 MEDIUM ONION, CHUNKED

1/4 CUP CHOPPED FRESH CILANTRO

2 TO 3 FRESH JALAPENOS OR CANNED CHIPOTLES IN ADOBO SAUCE

2 GARLIC CLOVES

1 1/2 TEASPOONES SALT

2 TO 3 TABLESPOONS VINEGAR, PREFERABLY CIDER OR CANE

PINCH OF SUGAR

BAKED BEANS AND TOMATO

Baked Beans & Tomato Salad (from the Boston Cooking School Magazine, circa 1900): “Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of oil and a dash of paprika. Add salt, if the beans have not been seasoned. The oil and vinegar will not unite perfectly. Pour gradually over a pint of cold baked beans such portions of the dressing as they will absorb, toss together and arrange on a serving dish. Make a border of sliced tomatoes around the beans and over these pour the rest of the dressing.”

 

CURRIED CHICKEN

WOW, IT'S GOOD

CHOCO LATE EARTHQUAKE CAKE

Chocolate Earthquake Cake:
1 box German chocolate cake mix
1 cup shredded coconut
1 cup chopped pecans
8 oz. cream cheese, softened
16 oz. confectioners’ sugar
1 stick margarine, melted
Directions: Grease and flour a 9x13-inch pan; spread the coconut and pecans in the bottom. Prepare cake mix according to the package directions; pour batter over the nuts. Combine the cream cheese, sugar and margarine; spoon on top of the batter. Bake at 350 F. for 40-42 minutes (no longer). Cake may look sticky, but it’s done. Let cool for about an hour before cutting.

 

EASY PUMPKIN PUDDING PIE

Easy Pumpkin-Pudding Pie:
1 box vanilla instant pudding
2 cups sour cream
1 cup solid-pack pumpkin
2 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice
1 graham cracker pie shell
Directions: Blend the pudding mix with the sour cream, then blend in the pumpkin, sugar and spice. Pour into the piecrust and chill in the fridge. Serve with whipped topping and a sprinkle of nutmeg if desired.

 

CROCK-POT CAKE

Crock-pot Cake:
1 box chocolate cake mix
1 box instant chocolate pudding
1 package semisweet chocolate chips
16 oz. sour cream
4 eggs, lightly beaten
1 cup water
3/4 cup vegetable oil
Directions: Combine all ingredients in a large bowl; mix well. Pour into a greased crock-pot and cook on low for about 6 hours. Serve with ice cream and fudge sauce.