SEMISWEET CHOCOLATE MOUSSE
1/4 cup semisweet chocolate chips
1 tbls water
1 egg yolk, beaten
2 tsp vanilla
1/2 cup whipping cream
1 tbls sugar
Melt chocolate chips with water; stir until smooth. Stir a small amount into yolk and return to pan. Cook for 2 minutes, stirring constantly until thickened. Remove from heat and add vanilla. Cool completely. Beat whipping cream with sugar; fold into cooled mixture. Pour into desired mold and refrigerate for 2 hours. Garnish with additional whipping cream and chocolate curls.
CAESAR ANGEL HAIR PASTA
12 oz angel hair pasta
1 tbls olive oil
1 pound boneless chicken breast
Salt and pepper
6 slices bacon
2 cloves minced garlic
1/2 cup chicken broth
1 pint creamy Caesar dressing
1/2 cup parmesan
2 tbls lemon juice
1/4 cup chopped parsley
Cook pasta until desired tenderness; drain. Saute chicken in oil until golden brown; cut into strips. Fry bacon until crisp, drain and crumble. Saute garlic in bacon fat for 2 minutes; add broth to deglaze pan; stir in dressing and bring to a boil. Add all other ingredients and stir until blended.
MEXICO CHIQUITO CHEESE DIP
1 stick butter
1 tsp chopped garlic
3 tbls flour
1 tsp paprika
1 tbls chili powder
1/2 tsp garlic powder
2 cups milk
1 pound Kraft American cheese, cubed
1 finely chopped jalapeno pepper
Saute garlic in butter, add flour; cook until bubbly. Add milk, stir until thickened. Add cheese and spices and stir until cheese melts. Add pepper.
FRIED CABBAGE
1 head cabbage, chopped
1 onion, chopped
2 tsp minced garlic
5 strips bacon, cooked and crumbled; reserving grease
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste
In a deep pot, cook onion and garlic in bacon grease. Add cabbage and cover. Simmer until cabbage softens. Add other ingredients and saute for 2-3 minutes.
EASY CHICKEN AND SAUSAGE GUMBO
5 tbls butter
4 tbls flour
1 cup onion, chopped
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
2 celery stalks, chopped
1 1/2 cup smoked sausage, sliced
2 garlic cloves, minced
1 tsp dry mustard
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp creole or cajun seasoning
4 cups chicken stock
2 1/2 cups chopped chicken breast
1 bay leaf
1 cup frozen, chopped okra
Salt and pepper to taste
Cooked rice
Melt butter, add flour; and whisk constantly until golden brown. Add vegetables and stir until soft. Add other ingredients and simmer for 1 hour. Serve over rice.
PECAN PIE MUFFINS (Tracey Finch)
1 cup chopped pecans
1 cup brown sugar
1/2 cup flour
2 beaten eggs
1/2 cup melted butter
Combine first 3 ingredients. Beat eggs until foamy and combine with melted butter; add to dry ingredients, stirring until moist. Place foil liner in muffin cups and spray with cooking spray. Spoon in batter until 2/3 full. Bake at 350 for 20-25 minutes.
