THE FOOD PAGE
Wine at the end::
Brownie Surprise! Melt one 4 oz. Package of b bakers sweet chocolate
and 3 tbsp. Butter over very low heat. Stir then cool. Cheese layer.
Cream 3 oz. Cream cheese with 2 tbsp. Butter. Gradually add 1/4 cup
sugar, creaming till fluffy. Blend in 1 egg, 1 tbsp. Flour and 1/2 tsp.
Vanilla. Set aside.
Chocolate layer: Beat 2 eggs till light colored. Slowly add 3/4 cup
sugar, beat till thickened. Add 1 tsp. Baking powder, 1/4 tsp. Salt,
and 1/2 cup flour. Blend in chocolate mixture, 1 tsp. Vanilla, 1/4 tsp.
Almond extract, and 1/2 cup of chopped nuts.
To bake: Spread half the chocolate batter in greased 8 or 9 inch square
pan. Top with cheese mixture. Spoon remaining chocolate batter over top.
Zigzag knife through batter to marble. Bake at 350 degrees for 35-40
minutes. Cool well then cut into bars. Delicious!
From Trish and Chuck Dawson www.nmhomes.com/nmhomes 898-9380 01-9/96
Guacamole #2
2 very ripe medium sized avocados
2 medium sized tomatoes, seeded and chopped
1/2 medium onion chopped
Salsa Jalapeno or green peeled chiles, chopped.
Lemon juice to taste
Salt to taste ~ 1 tsp.
Mash avocados with a fork, not too smooth, and add the other ingredients.
If you can't serve at once, cover closely with saran wrap or foil and
leave an avocado seed in it. Use plenty of salt.
Jambalaya #3 Serves 6
3 tablespoons canola oil
1 cup diced (1/2 inch) onion
2 large cloves of garlic, minced
3/4 cup diced (1/2 inch) celery
1/2 cup diced (1/4 inch) carrots
1 teaspoon dried thyme
2 teaspoon paprika
1/2 teaspoon salt
Pinch of cayenne pepper (or more to your taste)
1 bay leaf
1 red bell pepper, cored, seeded, and cut into 1/2 inch dice
1 green bell pepper, cored, seeded, and cut into 1/2 inch dice
1 cup cooked black-eyed peas
1 can (28 ounces) plum tomatoes, chopped with their juice
3 1/4 cups defatted vegetable broth
2 medium-sized zucchini, cut into 1/2 inch dice
1 1/2 cups uncooked long-grain white rice
2 tablespoons chopped flat-leaf parsley
1. Heat oil in a large heavy pot. Add the onion and cook over low heat
to wilt for 10 minutes, stirring. Add the garlic, celery, and carrots.
Cook, stirring, 1 minute longer.
2. Mix in the spices and herbs. Add the bell peppers, black-eyed peas,
tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat
to medium-low and cook, partially covered, for 10 minutes for flavors to
blend. Adjust seasonings.
3. One-half hour before serving, add the zucchini and bring the mixture
to a boil. Stir in the rice. At this stage you can add raw shrimp,
mussels, clams, or scallops, or pork or chicken, to your taste. Cover,
reduce heat to low, and cook for 20 minutes. Do not overcook. Stir in
the parsley and serve immediately.
Gypsy Stew
1 med. Potato per person green chile to taste
4 boneless chicken breasts 1 cup sherry
1 med onion chopped 2 cans of chicken broth
2 cloves of garlic, minced 1/2 lb Monterey Jack cheese cubed
vegetable oil for cooking
Chop the potatoes into 1/2 in chunks and brown in oil but don't cook
through. Remove from pan. Cut chicken into chunks and brown but
again do not cook through. Saute the onion and garlic until trans-
parent but not brown. Put the chicken, potatoes, broth, and chile
in the crock pot and cook until done. 30 minutes before serving add
the sherry. Put cheese in the bottom of serving bowl and pour the
stew over it. Serve with guacamole salad and tortillas.
GOOD STUFF FROM THE DAWSON FAMILY.
TRISH'S "NACHO CHEESE DIP"
1 pound ground beef lean. Sauté with 1 large onion.
Mix 1 packet of taco seasoning mix with 1 can refried beans
with 1/3 pound bottle ketchup into beef.
Top with grated cheddar cheese. Bake at 325 degrees for 25 minutes.
Serve with taco chips or blue corn. Great for kids and guests.
BENTLEY'S (our daughter) CHOCOLATE PEPPERMINT TORTE
The Crust
3 cups crushed graham crackers
1/2 cup granulated sugar
1 and 3/4 stick butter or margarine
Mix well and press firmly into
bottom of 9 x 12 pan. Chill
about 45 minutes.
Top Layer
Cream 3 cups of powered sugar
2 sticks blue bonnet margarine
Beat 4 eggs and add to above
Add 4 squares of melted unsweetened bakers chocolate
4 drops of oil of peppermint
Beat contents 1/2 hour
Pour onto crust, cover
with saran wrap and refrigerate
several hours
CHUCK'S BETTER THAN SEX CAKE
1/2 cup margarine
2 TB sugar
1 cup flour
Mix and press into bottom of rectangle Pyrex dish.
Bake at 350 degrees for 20 minutes then cool.
8 oz cream cheese
1 cup powdered sugar
Beat and spread over cooled crust.
3 cups milk
2 packs of instant chocolate pudding mix (lemon, and butterscotch work also)
Mix until firm.
Spread over cream cheese layer.
Top with cool whip.
Sea Food Mold!
8 oz cream cheese
1 can tomato soup
2 T (packages) Knox gelatin
3/4 cup cold water
1cup mayo
1 can crab or bag frozen
1 can shrimp
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup of chopped water chestnuts
Melt cream cheese with 1/4 cup water, remove from heat
add water chestnuts and soup, blend gelatin 1/2 cup water,
add to soup mixture, boil, Remove from heat, cool 15 min,
Add crab, shrimp, onion, pepper, mayo, pour into mold in
refrigerator until set good luck
A COOKIE NAMED DESIRE!
1 1/2 cup margarine:
2 cups peanut butter (smooth or crunchy):
1 cup granulated sugar:
2 cups light brown sugar: 3 3/4 cups flour
3 eggs: 2 1/2 t vanilla
2 1/4 t soda: 3/4 t salt: 18 oz semi-sweet chocolate chips
Thoroughly cream margarine, peanut butter, sugars, eggs, and vanilla.
Sift together dry ingredients; blend into creamed mixture.
Add chocolate chips. Shape into 2 inch balls or symbols.
Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines.
Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
Cool slightly; remove from cookie sheet. *Hint: the dough is great too!
Rancho's Green Chile Sauce 3 quarts!!
1 1/2 c. diced yellow onion Corn Starch Mixture
1 tsp. Black pepper 10 oz. water
3 T. soy salad oil 1/3 # corn starch (mix no lumps)
Sauté above ingredients until soft (do not sauté the corn starch mix)
2 1/2 # roasted, peeled, diced green chile..
add chile to onion and stir add 1 qt. Water and stir.
Spice: 1/8 c. salt 1 T. granulated garlic 1 T. black pepper
1/2 t. ground oregano 1/2 t. ground cumin
Mix all ingredients together at med-high heat.
Add 3 cups of canned, diced tomatoes in their juice. Bring to a boil.
Have corn starch mixture ready, while holding your mix in one hand wire
whip in the other, slowly add corn starch mix while stirring until desired
thickness. You may have to add all of the mix to obtain desired thickness
our 12-97 newsletter
CHICKEN FAJITAS
Fajita Marinade: Vegetable topping:
4 lbs chicken tenders, cut in strips 1 bell pepper cut in strips
1 cup virgin olive oil 1 yellow pepper cut in strips
1 TB cayenne pepper 1 red pepper cut in stips
2 cloves garlic 1 large onion sliced in strips
.75 t of salt
3 TB of A-1 steak sauce
1 t white pepper
Combine marinade ingredients, add chicken and refrigerate at least 6 hours.
Put marinade and chicken in large pot and cook until white.
Heat a small amount of olive oil in large skillet, and brown chicken
strips in small groups, continue until done. Meanwhile ,
sauté onion and peppers in small amount of olive oil.
Serve with tortillas, guacamole, sour cream, and whatever else
you pallet dictates. Rice and/or refried beans are great with
our 1-98 newsletter
ADOBO (pronounced like "adobe" with a long "o" at the end) from Jovylyn Potts
This is considered to be the national dish of the Philippines and may be
cooked using beef, pork or chicken (we'll use chicken here). The dish is
savory and highly flavorful, but not spicy.
4-6 pieces cut, skinless chicken 1/4 cup vinegar
1/2 cup water 3-4 tbsp
soy sauce
3 cloves fresh garlic, minced 1/8 tsp salt
1 tbsp sugar 1/4 tsp
pepper
1. Combine all ingredients in a pot and let stand for at least thirty minutes
to marinate.
2. Simmer covered for forty-five minutes or until tender and fully cooked.
3. Serve with vegetables and steamed rice. Pour cooking sauce over the rice
and meat.
Our 3-98 newsletter
VEAL AND LINGUINE
1 1/2 Tbs olive oil
1/2 cup of water ,
3/4 pound veal scaloppini,
3/4 pound of linguine
pounded to 1/8 inch thick
1/2 cup dry white wine
2 cups canned crushed tomatoes
2 cloves garlic, minced
with their juice (from a 28 oz can)
Heat the oil over moderately high heat. Season veal, salt and pepper.
Cook until browned, about 2 mins. Turn veal, add garlic, cook till veal
is browned on second side. Transfer veal to plate. Add wine to pan and
boil intil reduced to approx. 2 tablespoons, 2 or 3 mins. Stir tomatoes
with their juice, water, parsley, and oregano. Season with salt and
pepper. Bring to simmer over low heat. Return veal and juices to pan
and cook, stirring occasionally until sauce is thickened and veal is tender,
about 15 mins. Serve over Linguine....hum gud!
ROAST LEG OF LAMB IN FOIL FROM THE JULY 98 MAILER
1 leg of young spring lamb 1/4 tsp dill seed ,
2 garlic cloves, sliced in half, 1/4 cup tomato sauce
1/2 lemon salt and pepper 1/4 cup red wine
1 onion, grated 1/2 pound Feta cheese, sliced
3 scallions, chopped 2 tblsp of olive oil extra virgin
Wash leg and pat dry, slit with sharp knife in various places on both
sides and insert garlic slices in slits. Rub with lemon, salt and pepper.
Cut a large peice of foil to hold entire leg. Place leg of lamb on foil and
slices of cheese on top of leg of lamb. Heat oil, saute onion, scallions;
add dill seed, tomato sauce, wine and cook for 5 minutes. Pour over
lamb and wrap secure so no juices will escape. Place in baking pan and
bake at 350 degrees for 2 hours. Reduce heat to 250 and bake for an
additional hour. If you like lamb, you're gonna love this....
TIRAMISU JAN-99
2 boxes Italian savaillard crackers,
500 mg. Marscapone cheese,
3 tablespoons sugar, coca
5 eggs, Kahlua to taste
pot of coffee add cream/sugar
Separate eggs-whites in
one bowl, yolks in another. marscapone and sugar.
Beat whites until thick. Combine eggs and beat.
Dip cookies each in coffee
Beat yolks together with and place one layer in rows in the pan.
Add half of egg
mixture on top of cookies. Layer next box of dipped
cookies on top and add rest of egg mixture. Sprinkle
coca on top with shaker and refrigerate for two hours.
*This is Harriet Kraye's recipe
Thin is In "Potato"
2 can chicken broth (less fat),
2.5 lbs baking potatos (peeled),
2.6 6 Tb grated parmesan cheese,
3 oz gruyere cheese
And sliced thin
Layer 1/3 of potato slices in casserole dish. Season
with salt and pepper. sprinkle with 2 Tb of
parmesan cheese. Add 2 more identical layers.
Pour chicken stock over top layer. Spread the grated
gruyere over top. Bake at 400 for one hour and quarter.
Cook until top is brown and potatoes are tender.
This will serve up to eight.
"I like the potatoes sliced real thin".....Chuck
5/99 "thin is in potato is Trish's recipe"
7/99 SUMMER FUN
Cut lemons in half, squeeze juice to measure
1/2 cup. Remove all pulp and cut thin slice
from bottom to make rinds stand level. In
heavy saucepan blend 1/4 cup lemon juice and
wine. Add scallops and simmer covered 5
mins or until tender. Drain scallops well
discard liquid.
In same saucepan melt butter, add remaining 1/4 cup lemon juice and
garlic. Remove from heat and add scallops, toss carefully. Fill lemon
rinds with scallops and lemon butter sauce. Place under broiler 2 min
or until lightly browned. Remove and sprinkle with parsley.
Serve on lettuce cup with French bread for soaking up
delicious butter.
Jelly Roll Meatloaf 10-99
FILLING: 1/2 cup butter
1/2 cup minced onions
1 cup fresh bread crumbs
1/2 cup snipped parsley
1/2 cup blue cheese
(crumbled)
2 pounds ground chuck, 2 cups fresh bread crumbs
1/2 cup milk, 1/2 cup coarsely chopped onion
1 teaspoon nutmeg, 1 teaspoon salt, 1 egg beaten
1/2 teaspoon pepper.
TO DO:
In a large bowl soak bread crumbs in milk for 5 mins.
Add with onion, nutmeg, salt, pepper and egg and mix.
Add meat and mix. Grease large sheet of double thickness
foil. Pat meat into a 8x14 inch rectangle.
HOW TO: Saute onions in butter until golden
brown. Add bread crumbs, parsley, blue cheese
and mix until cheese melts. Remove
from skillet and cool 10 mins.
WHAT TO: Spread filling on meat one inch from edge.
Roll meat in jelly roll fashion
and seal ends and edge. Wrap in foil and bake meatloaf
at 450 degrees for 30 mins.
Remove foil and bake 15 mins until browned.
OPTIONAL: Layer top of loaf with your pick cheese and melt
Remove meat to platter with two spatulas. Serves 4 easily
and can be frozen. I like it
in the oven longer and well done Trish likes it this way..
Indigo Crow crab cakes 1-00 mailer
INGREDIENTS:
6oz can of crab meat, 4oz fresh or fresh frozen minced (canned Salmon can be
substituted) salmon can be raw. 2 cups bread crumbs (Italian is best) One cup reserved
1/4 cup mayonnaise. 2 eggs beaten well. 1 celery rib diced fine. 4 tbs. diced onions.
We tried it and it's great!
Drain canned crab of all water. Add salmon and crab with 1cup bread
crumbs. Mix well add eggs, mayonnaise, celery and onion. Adjust
seasoning by adding a dash of Tabasco and salt.
Place crab and salmon mix in refrigerator to chill for one hour. Remove
crab mixture. Use standard ice cream scoop to portion crab. Make small
Balls of mixture. Form the cakes by hand. Use remaining bread crumb
to coat crab cakes, if Cakes are moist use 1/4 cup more bread crumbs to
make cakes firm. On medium heat sauté crab cakes in oil (canola oil is
best). Serve with lemon, tartar sauce with a dash of Tabasco.
Robert Santa Maria Exec. Chef Indigo Crow
4-01 flyer
FETA MEATLOAF
3 pounds extra lean ground beef
1 8 ounce pkg of feta cheese with herbs and garlic
10 large jalapeno stuffed green olives sliced
6 extra large eggs
DIRECTIONS:
Mix all ingredients together.
Shape as desired in a baking pan.
Bake at 375 degrees for approximately 1 hour.
We created this for our Atkins diet and it tastes great! I put several
slices of swiss cheese on the top for the last minute or so and have it
melt on my side. Trish takes her side out less done.
Orzo Chicken 7-01 mailer
serve 6, 1gm. Fat 429 cal.
INGREDIENTS:
1lb Orzo pasta 1Tb olive oil 1 bunch chopped scallions 1 each red and
green chopped peppers 3 cloves garlic minced 2Tb flour 2 tb basil
1/2 tb salt&pepper 2 tb 1lb chicken breast cut for stir fry 1 can chicken broth
3Tb lemon juice 2Tb dijon mustard graded parmesan or asiago cheese
INSTRUCTIONS:
Cook pasta. Heat oil in large skillet over med. heat and cook scallions, pepper,
and garlic for 5 mins. Mix flour, salt, pepper, basil and chicken in a plastic bag
and shake. Add chicken to skillet and cook for 3 mins. Add broth, simmer
until chicken is cooked through. Add mustard and lemon juice. Combine pasta
and chicken mix. Top with graded cheese.
Thanks to: Sunny Kovachevch a Corrales resident.
LIME MOUSSE 7/00 mailer
LOW CARBS
INGREDIENTS 12 servings:
7 eggs, separated, room temp. 1 1/2 cups heavy cream
3/4 cups lime juice. (real lime) 1 envelope un-sweetened gelatin
3 Tb orange cordial. 1 cup splenda (sweetener)
(or 6 1/2 cup of stevia)
DIRECTIONS:
Cream sweeteners and egg yolks in small bowl.
In a double boiler, combine lime juice with gelatin and melt.
When melted, dribble in sweetened egg
yolks, stirring constantly. Add cordial and set aside.
Whip heavy cream. When stiff, fold in egg-gelatin mixture.
Whip egg whites, fold into cream mixture.
Adjust sweetness.
Cover with foil and let set in refrigerator for several hours.
MENU DECEMBER 24, 2001
THE DAWSON HOME
APPETIZERS:
Crab Mold
Cheese and Salami with Butter thins
ENTRÉE:
Green Bean Casserole
Filet Mignon
Hamburgers
Béarnaise Sauce
Baked Potato w/sour cream and chives
DESSERTS:
Pear and Sour Cherry Crisp
Chocolate Peppermint Torte
Cream Cheese Pumpkin Pie
Moose Tracks Ice Cream
And from the new Ice Cream Machine:
Peppermint Fudge Ice Cream
Banana Walnut Ice Cream
Sugar Free Chocolate Sorbet
Sugar Free Lemon Sorbet
Sugar Free Lime Sorbet
Sugar Free Chocolate Almond Ice Cream
Peanut Butter Chocolate Chip Cookies
WE REALLY LIKE THESE DISHES AND HOPE YOU WILL ENJOY!
Thin is In "Potato" 2 can chicken broth (less fat), 2.5 lbs baking potatos (peeled), 2.6 6 Tb grated parmesan cheese, 3 oz gruyere cheese And sliced thin Layer 1/3 of potato slices in casserole dish. Season with salt and pepper. sprinkle with 2 Tb of parmesan cheese. Add 2 more identical layers. Pour chicken stock over top layer. Spread the grated gruyere over top. Bake at 400 for one hour and quarter. Cook until top is brown and potatoes are tender. This will serve up to eight. "I like the potatoes sliced real thin".....Chuck 5/99 "thin is in potato is Trish's recipe"
7/99 SUMMER FUN Cut lemons in half, squeeze juice to measure 1/2 cup. Remove all pulp and cut thin slice from bottom to make rinds stand level. In heavy saucepan blend 1/4 cup lemon juice and wine. Add scallops and simmer covered 5 mins or until tender. Drain scallops well discard liquid. In same saucepan melt butter, add remaining 1/4 cup lemon juice and garlic. Remove from heat and add scallops, toss carefully. Fill lemon rinds with scallops and lemon butter sauce. Place under broiler 2 min or until lightly browned. Remove and sprinkle with parsley. Serve on lettuce cup with French bread for soaking up delicious butter. Jelly Roll Meatloaf 10-99 FILLING: 1/2 cup butter 1/2 cup minced onions 1 cup fresh bread crumbs 1/2 cup snipped parsley 1/2 cup blue cheese (crumbled) 2 pounds ground chuck, 2 cups fresh bread crumbs 1/2 cup milk, 1/2 cup coarsely chopped onion 1 teaspoon nutmeg, 1 teaspoon salt, 1 egg beaten 1/2 teaspoon pepper. TO DO: In a large bowl soak bread crumbs in milk for 5 mins. Add with onion, nutmeg, salt, pepper and egg and mix. Add meat and mix. Grease large sheet of double thickness foil. Pat meat into a 8x14 inch rectangle. HOW TO: Saute onions in butter until golden brown. Add bread crumbs, parsley, blue cheese and mix until cheese melts. Remove from skillet and cool 10 mins. WHAT TO: Spread filling on meat one inch from edge. Roll meat in jelly roll fashion and seal ends and edge. Wrap in foil and bake meatloaf at 450 degrees for 30 mins. Remove foil and bake 15 mins until browned. OPTIONAL: Layer top of loaf with your pick cheese and melt Remove meat to platter with two spatulas. Serves 4 easily and can be frozen. I like it in the oven longer and well done Trish likes it this way..
Indigo Crow crab cakes 1-00 mailer INGREDIENTS: 6oz can of crab meat, 4oz fresh or fresh frozen minced (canned Salmon can be substituted) salmon can be raw. 2 cups bread crumbs (Italian is best) One cup reserved 1/4 cup mayonnaise. 2 eggs beaten well. 1 celery rib diced fine. 4 tbs. diced onions. We tried it and it's great! Drain canned crab of all water. Add salmon and crab with 1cup bread crumbs. Mix well add eggs, mayonnaise, celery and onion. Adjust seasoning by adding a dash of Tabasco and salt. Place crab and salmon mix in refrigerator to chill for one hour. Remove crab mixture. Use standard ice cream scoop to portion crab. Make small Balls of mixture. Form the cakes by hand. Use remaining bread crumb to coat crab cakes, if Cakes are moist use 1/4 cup more bread crumbs to make cakes firm. On medium heat sauté crab cakes in oil (canola oil is best). Serve with lemon, tartar sauce with a dash of Tabasco. Robert Santa Maria Exec. Chef Indigo Crow 4-01 flyer FETA MEATLOAF 3 pounds extra lean ground beef 1 8 ounce pkg of feta cheese with herbs and garlic 10 large jalapeno stuffed green olives sliced 6 extra large eggs DIRECTIONS: Mix all ingredients together. Shape as desired in a baking pan. Bake at 375 degrees for approximately 1 hour. We created this for our Atkins diet and it tastes great! I put several slices of swiss cheese on the top for the last minute or so and have it melt on my side. Trish takes her side out less done.Orzo Chicken 7-01 mailer serve 6, 1gm. Fat 429 cal. INGREDIENTS: 1lb Orzo pasta 1Tb olive oil 1 bunch chopped scallions 1 each red and green chopped peppers 3 cloves garlic minced 2Tb flour 2 tb basil 1/2 tb salt&pepper 2 tb 1lb chicken breast cut for stir fry 1 can chicken broth 3Tb lemon juice 2Tb dijon mustard graded parmesan or asiago cheese INSTRUCTIONS: Cook pasta. Heat oil in large skillet over med. heat and cook scallions, pepper, and garlic for 5 mins. Mix flour, salt, pepper, basil and chicken in a plastic bag and shake. Add chicken to skillet and cook for 3 mins. Add broth, simmer until chicken is cooked through. Add mustard and lemon juice. Combine pasta and chicken mix. Top with graded cheese. Thanks to: Sunny Kovachevch a Corrales resident. LIME MOUSSE 7/00 mailer LOW CARBS INGREDIENTS 12 servings: 7 eggs, separated, room temp. 1 1/2 cups heavy cream 3/4 cups lime juice. (real lime) 1 envelope un-sweetened gelatin 3 Tb orange cordial. 1 cup splenda (sweetener) (or 6 1/2 cup of stevia) DIRECTIONS: Cream sweeteners and egg yolks in small bowl. In a double boiler, combine lime juice with gelatin and melt. When melted, dribble in sweetened egg yolks, stirring constantly. Add cordial and set aside. Whip heavy cream. When stiff, fold in egg-gelatin mixture. Whip egg whites, fold into cream mixture. Adjust sweetness. Cover with foil and let set in refrigerator for several hours.
MENU DECEMBER 24, 2001 THE DAWSON HOME APPETIZERS: Crab Mold Cheese and Salami with Butter thins ENTRÉE: Green Bean Casserole Filet Mignon Hamburgers Béarnaise Sauce Baked Potato w/sour cream and chives DESSERTS: Pear and Sour Cherry Crisp Chocolate Peppermint Torte Cream Cheese Pumpkin Pie Moose Tracks Ice Cream And from the new Ice Cream Machine: Peppermint Fudge Ice Cream Banana Walnut Ice Cream Sugar Free Chocolate Sorbet Sugar Free Lemon Sorbet Sugar Free Lime Sorbet Sugar Free Chocolate Almond Ice Cream Peanut Butter Chocolate Chip Cookies
WE REALLY LIKE THESE DISHES AND HOPE YOU WILL ENJOY!
NO SUGAR ICE CREAM FROM THE 6-02 NEWSLETTER INGREDIENTS: 3/4 cup water, 8 oz cream cheese, 1.5 cups Splenda, 2large eggs, 1.5 cups heavy cream, teasp. Vanilla, 3 tblsp cream de cacao, 2 tblsp powdered unsweetened cocoa. INSTRUCTIONS: Beat Splenda & cream cheese until fluffy. Beat in eggs and vanilla. Set aside. Bring water to boil, then slowly beat into cream cheese mixture. Pour entire mixture back into saucepan add cocoa and place over low heat. Stir constantly with a wire whisk until slightly thickened. Remove from heat and allow to cool slightly. Add cream de cacao and heavy cream. Refrigerate overnight, then put in ice cream machine. For different flavors, eliminate crème de cacao and powered cocoa and add liquers of different flavors. Trish likes Buttershots. This is good if you are on the Atkins diet.....
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THE WORLDS BEST PECAN PIE 3-03 newsletter INGREDIENTS: 1.25 cups pure maple syrup, 1 cup granulated sugar, 4TB butter, 4 xlarge eggs 1TB+ 1t vanilla extract, 1 9" unbaked pie crust, 1.75 cup pecan halves INSTRUCTIONS:: In saucepan cook maple syrup, butter and sugar over medium heat until boiling. Reduce heat to medium low and cook for 5 minutes, stirring. In a large bowl, beat eggs, slowly beat in hot syrup mixture. Add vanilla. Place pecans in pie crust, pour syrup mixture over pecans. Bake in preheated 350 degree oven for 45 to 50 minutes until filling is set. Let cool and serve with or without toppings: wiped cream, vanilla ice cream.
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TRISH DAWSON, JD, REALTOR AND CHUCK DAWSON, MA, ASSOCIATE BROKER both with Coldwell Banker Legacy 898 2700 DIRECT 505-792 7632 HOME 505-898-9380 971-8584 PAGE 898-9372 FAX