Barbara Forsythe provided the first recipe. She served it to me and then I knew I needed to share it with you. It is a wonderful chocolate silk dessert, much like a mousse. It can be served in small dishes or used as a pie filling. I can tell you it is very good.
1 C butter
1-1/2 C sugar
4 squares unsweetened chocolate, melted and cooled
2 tsp. vanilla
4 eggs room temperature
whipped cream for topping
Beat butter with sugar until it is very well blended, smooth, fluffy and pale yellow. Blend in chocolate and vanilla. Beat in eggs one at a time, taking five minutes to incorporate each and using electric mixer at medium speed. Turn into pie shell or small dishes and chill several hours before serving. Top with whipped cream.
Chicken Alfredo casserole
1 (16 oz.) pkg. uncooked rotini pasta
1 (22 oz.) jar Alfredo sauce
3 C chicken stock 2 C diced rotisserie chicken (or other diced cooked chicken)
2 tsp. minced garlic
2 C shredded mozzarella (or Italian blend) cheese
optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Preheat oven to 425 degrees. In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. At this point you should check pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover dish and return to oven until pasta is al dente. Then move on to next step. Sprinkle mozzarella over top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender). Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Cheese and vegetable casserole
1 10-3/4 oz. can condensed cream of mushroom soup
1/3 C sour cream
1/4 tsp. ground black pepper
1 16-oz. bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 2.8-oz. can French fried onions (1-1/3 C)
1/2 C shredded Swiss cheese
Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover casserole. Bake at 350 degrees for 40 minutes or until vegetables are tender. Stir vegetable mixture. Top with remaining onions and cheese. Bake for 5 minutes or until cheese is melted.
Thought – Be careful when you follow the masses; sometimes the M is silent.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – email@example.com)
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