Make a double batch, to pour over toasted pound cake or your favorite ice cream. It will keep in the refrigerator for up to one week; to reheat, zap the amount you need in the microwave on medium, or warm over low heat in a saucepan on the stovetop.

Yields: About 1 3/4 cups
Work Time: 15 minutes
Total Time: 20 minutes

Ingredients:

1 cup heavy or whipping cream
3/4 cup sugar
4 squares (1 ounce each) unsweetened chocolate, chopped
2 tablespoons light corn syrup
2 tablespoons margarine or butter (1/4 stick)
2 teaspoons vanilla extract

Directions:

In heavy 2-quart saucepan, heat heavy or whipping cream, sugar, chocolate, and corn syrup over medium heat until mixture comes to a boil, stirring occasionally. Cook 4 to 5 minutes longer until sauce thickens slightly (mixture should be gently boiling), stirring constantly. Remove saucepan from heat; stir in margarine or butter and vanilla until smooth and glossy. Serve immediately, or let cool completely, cover, and refrigerate. (Do not cover sauce until it is cold, or the water from condensation will make it grainy.)

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Ingredients

• 1 1/2 cups butter (3 sticks)
• 2 1/4 cups dark brown sugar (not packed)
• 4 eggs
• 3 cups flour
• 2 tsp baking powder
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp salt
• 2 cups pumpkin (one 15-oz can)
• 1/2 cup yellow raisins
• Pecans (optional but highly recommended)

Directions

Cream butter and sugar till well mixed. Add eggs one at a time and beat till fluffy. In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add 1/3 dry ingredients, mix, add 1/3 pumpkin, mix. Alternate dry mix and pumpkin untill all mixed together. Fold in raisins.

Grease 2 loaf pans with the butter wrappers. Put a strip of parchment paper along the bottom and short sides of each pan. Divide batter equally between pans. Put row of walnuts or pecan halves down center (or strew all over top) if desired. Bake at 350 degrees for 1 hour, or until a knife or toothpick inserted in center comes out clean.

Cool on rack and hide.

Serves 4

Ingredients:

2 racks of lamb
Olive oil
1/4 C Sensational Seasoning
1 Tbl. each: thyme, rosemary, parsley, chopped
2 garlic cloves, chopped
1 C. seasoned bread crumbs
1/4 C. Dijon mustard
1/4 C. Madeira wine

Directions:

Pre-heat oven to 350 degrees. Pre-heat cast iron skillet over high heat. While skillet is heating, cover the bones of the lamb with tin foil. Rub meat with olive oil. Mix seasonings and garlic together then rub over meat on both sides. Brown lamb on skillet for 3 minutes on each side and set aside. Mix bread crumbs, mustard, wine and 2 tsp.oil into a paste. Spread on bone side of the racks. Cook in oven for approximately 15-20 minutes for rare to medium-rare meat.

Serve with mint sauce. To prepare mint sauce dice 1 cup fresh mint and 6garlic cloves coarsely. In small pan, warm mint, garlic, 2 tsp. sugar and 1/2 cup red wine vinegar for 2-3 minutes and serve hot.

Name

Altar-Bread – An earthy whole-wheat bread used for communion In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to use small, thin loaves of real, fresh, home-made bread at communion instead of the pressed wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously well, and makes a great lunchbox food (each “loaf” is about the size a large cookie). This recipe comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh.

Ingredients

(8-10 single-serving loaves)

210 ml lukewarm water (The water should be about 45 deg. C)
50 ml honey
25 ml olive oil
2.5 ml salt
7 g active dry yeast
350 g whole wheat flour (Unsifted)

Procedure

(1) Combine water and yeast in mixing bowl. Add honey, olive oil, and salt.

(2) Add flour. If flour does not completely dampen, add small amounts of water until all of the flour is damp. Be sparing with the water.

(3) Turn out onto a very lightly floured board, and knead thoroughly for 5 minutes until dough is extremely elastic.

(4) Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 11/2 hours, or until doubled in size.

(5) Preheat oven to 175 deg. C. Punch the dough down, knead again for a few seconds. Roll the dough out with a rolling pin, as if you were making a pizza crust, to a thickness of 5 mm.

(6) Using something like a large peanut butter jar or a giant cookie cutter, cut out 10-cm circles of the dough and lift them onto a slightly-oiled baking sheet. Press a cross into the top surface of each, so that it can be easily broken apart.

(7) Bake the loaves, on their baking sheet, in a preheated 175 deg. C oven for 10 minutes.

Notes

You can freeze these loaves easily; either put them in single-serving ziploc bags and use them for school lunches, or freeze a bunch in a large food-storage bag.

Rating

Difficulty: moderate.
Time: 15 minutes preparation, 2 hours rising, 10 minutes baking.
Precision: measure the ingredients.

Ingredients

(Serves 4)

Crust
200 g flour
100 g shortening
50 g lard
50 g scraped suet
water

Filling
600 g coarsely ground beef
4 medium potatoes, diced
1 large onion, chopped
50 g rutabaga (swede), diced
1 carrot, diced
salt and pepper

Procedure

(1) Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough.

(2) Divide the dough into four parts and roll out each piece into a circle about the size of a dinner plate.

(3) Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga, and carrot.

(4) Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper.

(5) Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top.

(6) Bake on a cookie sheet at 190 deg. C for 30 to 35 minutes, then reduce heat to 175 deg. C and bake 15 more minutes.

Rating

Difficulty: moderate.
Time: 30 minutes preparation, 1 hour cooking and cooling.
Precision: measure the crust ingredients.

Ingredients:

1 pound dry black beans
2 inches raw ginger (more if you like)
3 cloves garlic (more if you like)
1/2 cup of molasses (to start; add more to taste)
1 med texas sweet onion
2 tbls brown sugar
1/4 cup rice vinegar
1 large chopped tomato
2 tbls. of extra virgin olive oil (watch the fat now!!)
3 strips of slightly cooked bacon w/drippings
1tsp of red pepper flakes
1/3 cup chicken stock

Directions:

Rinse and sort beans. Using a medium size pot, add beans and vinegar,then cover with water. Boil for one hour. Pour off initial water. Re-rinse beans, then add fresh water to pot.
BEANS SHOULD BE TENDER AT THIS POINT.
Toss in all other ingredients for a slow simmer. Cut bacon into small pieces before adding to pot. Cook beans on a low fire for another hour. Adjust flavor with additional molasses, ginger, or brown sugar. The flavor goal is smokey sweet. When beans have reached the goal, remove about half from pot.
MASH, then, return beans to pot. This will give textural interest.

Serve with rice, use as meat substitute in burrito; or as a dip.
Serves 2-3 adults for dinner
Serves 8ppl as a dip.

Ingredients:

3-4 Cups converted rice (cooked)
1 lb Ground Chuck
1/2 lb link smoked sausage
1 bell pepper diced
1 red pepper diced
1 medium onion diced
4 stacks of clery diced
1 Tlb cooking oil or butter
salt & pepper to taste
1/2 Tsp garlic salt (optional)
Hot sauce to taste (optional)

Directions:

Crumble ground chuck and cook in cast iron skellet until almost brown. Then add thinly sliced rounds of smoke sasuage. Stir and cook until susage is hot and ground chuck is brown. Drain grease, set aside. Melt butter is saucepan or cast iron skellet. Sautee’ celery and peppers about three minutes, then add onion and sautee’ for another minute or 2 or until all are tender. Remove from heat and set aside. In large boiler or skillet mix everything together adding salt, black pepper, and garlic salt. Cover and let stand for 10 minutes before serving. Add hot sauce if disered.

Makes 10 servings.

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