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----- Original Message -----
From: Drkstr
To: phaedrus@hungrybrowser.com
Sent: Monday, December 24, 2001 10:48 AM
Subject: Recipe
The ultimate choclate lovers mousse pie
Hi,
Well I think the first recipe below is what you want. The second one is just extra.
Phaed
Chocolate Lover's Chocolate Mousse Pie
Makes one 9-inch pie
Chocolate crust, prepared and cooled or use a prepared one
2 1/4 cups (about 16 oz.) semi-sweet Chocolate Morsels, divided
2 cups heavy whipping cream divided
(3/4 c. cream + remainder in separate containers)
2 t. powered sugar
1 t. vanilla
Chocolate Drizzle or Chocolate sprinkles
Step 1 Microwave 2 c. morsels & 3/4 c. cream in large, microwave-safe
bowl on High (100%) for 1 minute; stir. Microwave for additional 10 to
20 second intervals, stirring until smooth; cool to room temp.
Step 2 Beat remaining cream, sugar, and vanilla in chilled small mixer
bowl until soft peaks form.
Step 3 FOLD 2 c. whipped cream into chocolate mixture. Spoon into crust.
Garnish with remaining whipped cream and Chocolate Drizzle. Chill until
firm.
Step 4 Let stand a few minutes before serving.
Step 5 Chocolate Crust:
To begin the chocolate crust, Combine 1 c. graham cracker crumbs,
1/3 c. baking Cocoa and 1/4 c. granulated sugar in 9-inch pie plate.
Stir in 1/3 melted butter until all ingredients are moistened; press
onto bottom and up sides of pie plate. Bake in preheated 350 oven for
8 to 10 minutes.
Sprinkle 1/2 c. chocolate morsels over bottom of hot crust; let stand
for 10 minutes or until all morsels are shiny. Spread chocolate over
bottom and up sides of crust. Cool to room temperature.
Step 6 Chocoalte Drizzle:
For the chocolate drizzle, MICROWAVE remaining 1/4 c. morsels in
heavy-duty plastic bag on HIGH (100%) for about 30 seconds; knead
until smooth. Cut tiny corner from bag; knead until smooth. Cut tiny
corner from bag; squeeze to drizzle chocolate over pie.
-----------------------------------------
Baci's ultimate chocolate lovers' delight
. 4 eggs
. 2/3 cup sugar
. Melt together in a double boiler:
. 1 lb. dark chocolate
. 1/3 lb. butter
. 1/2 cup vegetable oil
In a large metal bowl, beat together eggs and sugar. Add slightly
cooled chocolate mixture to egg mixture 1/2 at a time. Go slowly,
making sure the batter is smooth and does not curdle.
Butter a loaf pan. Line the bottom with parchment paper. Pour mixture
into the pan and bake at 350 degrees for 30-35 minutes.
Let cool, remove from pan and remove the parchment paper. Place in
freezer for a minimum of four hours.
If presenting whole, remove from freezer one hour before serving and
decorate with whipped cream. If serving by the slice, place slice on
chilled plate and decorate with whipped cream. If desired, drizzle
with a bit of chocolate sauce. INDULGE!
----- Original Message -----
From: Christy
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 23, 2001 4:07 PM
Subject: Recipe for Fudge
I am looking for the microwave version of the Marshmallow Creme fudge
that used to be on the back of the 7 oz jar of Kraft Marshmallow Creme!
Please HELP!
Christy
Hi Christy,
Maybe the one below is it?
Phaed
Microwave Fantasy Fudge
Ingredients :
3/4 c. margarine
3 c. sugar
1 (5 oz.) can evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
Preparation :
Microwave margarine in 4 quart bowl on HIGH for 1 minute or
until melted. Add sugar and milk. Mix well. Microwave on
HIGH 5 minutes until mixture begins to boil. Stir after 3
minutes. Mix well. Scrape bowl. Microwave 5 1/2 minutes.
Stir after 3 minutes. Stir in chocolate pieces until melted.
Add remaining ingredients; mix well. Pour into greased 9"x13"
pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
----- Original Message -----
From: joanie
To: phaedrus@hungrybrowser.com
Sent: Monday, December 24, 2001 6:07 AM
Subject: mostaccioli recipe
> HI my mom used to make a mostaccioli recipe that she
> found off the back of a box of pasta ( r&f, i think).
> Anyway it had sausage, and plum tomatoes in the sauce.
> Can you please help me????
>
> Thanks, Joanie
Hi Joanie,
Well, I'm not sure. There are lots of recipes with mostaccioli, sausage, and
tomatoes. Not many specify plum tomatoes, and most have other ingredients
such as beans or ground beef. See if the ones below suit.
Phaed
Pasta Fazool Casserole
Serves: 8
1 lb. hot or sweet Italian sausage, casings removed
1 lb. ground beef
1 lg. chopped onion
4 chopped garlic cloves
1 t. crumbled dried oregano
1/2 t. crumbled dried thyme
28 oz. drained, chopped Italian plum tomatoes
2 T. tomato paste
1/4 t. cayenne pepper
15 oz. rinsed, drained kidney beans
salt & pepper
1 lb. freshly cooked mostaccioli pasta
1/2 C. grated parmesan cheese
1/4 C. chopped fresh Italian parsley
12 oz. grated fontina or provolone
Heat oven to 400°F. Sauté first 6 ingredients in heavy lg. saucepan
over med-high heat until sausage and beef are brown, crumbling with
fork, about 5 min. Add tomatoes, tomato paste and cayenne and simmer
5 min., breaking up tomatoes with back of spoon. Add kidney beans and
heat through. Season with salt and pepper. Add mostaccioli, parmesan
and parsley and toss to combine. Transfer to 9x13" baking dish.
Sprinkle with cheese. Bake until cheese melts, about 30 min.
------------------------------------------------------
Sausage Mostaccioli Casserole
Ingredients :
1 lb. Italian sausages or pork sausage
links
1/2 c. chopped green pepper
1/2 c. chopped onion
16 oz. can (2 c.) tomatoes
6 oz. can tomato paste
1/2 c. water
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
8 oz. mostaccioli (macaroni), cooked
1/2 lb. sliced cheddar, processed
cheese or Mozzarella
Preparation :
Fry sausages until browned. Cut in half crosswise and remove
from skillet. Add green pepper and onions to the fat remaining
in the skillet; saute until tender. Drain off excess fat.
(Meanwhile, cook the mostaccioli in boiling salted water.)
Add tomatoes (ground Italian style tomatoes are preferred),
tomato paste, water and seasonings to peppers and onions in
skillet. Add sausage. Simmer about 10 minutes. In a greased
2 quart casserole, layer macaroni, sausage and sauce and cheeses.
Repeat layers, ending with cheese. Sprinkle with some Parmesan
cheese if desired. Bake 30 minutes at 350 degrees, uncovered.
Makes 6 to 8 servings.
----------------------------------
Mostaccioli
Ingredients :
1/2 lb. ground beef
1/2 c. diced mushrooms
3 slices chopped bacon
1 tsp. salt
1/2 lb. Italian sausage
1 tbsp. sherry
1/4 c. olive or salad oil
1/2 tsp. black pepper
1 onion, chopped
1 (6 oz.) can tomato paste
1 lg. can (2 1/2 size of Italian
peeled tomatoes)
1 bay leaf
1/2 tsp. dried basil
Grated Parmesan
Chopped black olives
Shredded Mozzarella
Preparation :
Mix ground beef, pork and a bit of onion. Heat bacon in hot
oil, add meat and rest of onion and all mushrooms. Stir
constantly until well browned. Add tomatoes, bay leaf and
basil. Season with salt and pepper, simmer for one hour.
If sauce gets too thick, add water. Add tomato paste and
sherry, simmer 15 minutes. Remove bay leaf. Pour sauce
over cooked Mostaccioli then cover with shredded Mozzarella.
----- Original Message -----
From: Mary Beth
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 23, 2001 9:27 PM
Subject: Old Fashioned Raisin Cookies
My Grandmother used to make wonderfull raisin filled cookies, that
were dark brown (maybe molasses) very soft with a wonderful raisin
filling. I have searched and searched with no luch, can you help?
Hi Mary Beth,
I found 60 or so recipes for raisin filled cookies, but none with molasses.
The best looking recipe that I found is below, but it contains nothing that
would make them dark brown. could it have been cocoa? Did they have a chocolate
flavor?
Phaed
Great Grandma's Raisin Filled Cookies
Ingredients :
1 c. shortening (solid Crisco or stick margarine)
1 c. white sugar
1 c. brown sugar, packed
2 eggs
2/3 c. milk
2 tsp. vanilla
2 tsp. soda
2 tsp. cream of tartar
7 c. flour
Raisin Filling:
1/2 box raisins
1 c. sugar
2 heaping tbsp. flour, mixed with a little water
Preparation :
Sift last 3 items together; mix to make dough. Cook raisins
and sugar until raisins are plump. Thicken with flour and
water mixture. Allow to get cold before using in cookies.
Roll dough thin, cut and put on lightly greased cookie sheet.
Put a teaspoon of filling on each. Roll more dough, cut and
make a slit in the center of each about 1/2 inch long. Then
put on top of cookie with filling on. Bake at 350 degrees
for 12 to 15 minutes. Don't press down, just lay on top lightly.
----- Original Message -----
From: Marilyn
To: phaedrus@hungrybrowser.com
Sent: Monday, December 24, 2001 4:40 PM
Subject: Spoon Fudge
My mom had a recipe ( which we have lost) that uses marshmallow
creme. You do not put the fudge in a pan, it is dropped by spoonful.
We have searched everywhere and would love to find this recipe.
Hi Marilyn,
I found a couple of those. See below.
Phaed
Drop Fudge
Ingredients :
1 tall can evaporated milk
1 stick oleo (less 1 inch)
4 1/2 c. sugar1 tsp. vanilla
1 (12 oz.) pkg. chocolate chips (milk or semi-sweet)
1 (7 1/2 oz.) jar marshmallow creme
2 c. chopped nuts (optional)
Preparation :
Combine ingredients in a large pot. Bring to a boil,
stirring continuously. When it reaches a full boil,
lower heat and time for 8 minutes. Remove from heat
and add the following: Add vanilla first, then stir
in chips until melted. Add creme until blended, then
add pecans. Cool it as you stir. When it starts to
harden around the edges, drop by spoonfuls on waxed
paper.Cool, cut and serve. Makes 4 pounds of candy.
----------------------------------
Texas Millionaire Fudge
Ingredients :
4 1/2 c. sugar
1 stick margarine
1 (12 oz.) pkg. semi-sweet chocolate chips
2 c. chopped pecans
1 lg. can evaporated milk
1 (7 oz.) jar marshmallow creme
Preparation :
Cook sugar, margarine, and milk for 9 minutes after it
reaches the boiling point. Remove from burner and add
chocolate chips, marshmallow creme, and pecans. Beat
well and drop by teaspoonful on wax paper.
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