12 ounces bittersweet or semisweet chocolate, chopped

Mousse:

8 ounces bittersweet or semisweet chocolate, chopped

3 tablespoons water

3 large egg yolks

1/4 cup powdered sugar

1/2 cup ground toasted hazelnuts

2 tablespoons hazelnut liqueur

1 1/2 cups chilled whipping cream

1/4 cup chopped toasted hazelnuts

If making plain chocolate mousse without hazelnuts, substitute vanilla extract for hazelnut liqueur.

For Cups:

Line mini muffin tin with paper liners.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes

Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)

For Mousse:

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.

Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.

Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

1 cup finely ground cookies (about 25 Chocolate wafers, 8 whole graham crackers, or 25 vanilla wafers)
2 Tbs. sugar
3 Tbs. unsalted butter, melted

mix cookie crumbs with sugar until well blended, drizzle the melted butter over the crumbs and mix until the crumbs are evenly moistened. Put the crumbs in the tart pan and spread the crumbs so that they coat the bottom of the pan and start to climb up the sides. Us your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

Bake the crust at 350 until it smells nutty and fragrant , about 10 minutes. Set on cooling rack and let cool.

1 teaspoon vanilla
2 Tablespoons milk
1/2 cup butter or margarine
4 cups sifted confectioners sugar

cream together Crisco and butter.
Add vanilla.

Add confectioners sugar.
Mix in milk until icing reaches desired consistency.

little garlic
1 package chopped spinach

Combine and bake at 350 for 30 minutes

4 Cloves Garlic — Finely chopped
2 Cups Shrimp — Lightly Sauteed Peel
2 Cups Chicken Breasts — Lightly Sauteed Dice
2 Cups Smoked Sausage — Lightly Sauteed Dice
1/2 Cup Canned Tomatoes — Squeezed
3 cups chicken broth

1 tbl Worcestershire sauce
4 tbls Louisiana hot sauce
1 Tbl kitchen bouquet
3 tsp cayenne pepper — ground
1/4 stick sweet cream butter — melted
1/2 cup green onion — thinly sliced

4 Tbls parsely — finely minced

First take a 5 quart cast iron dutch oven and mix rice and melted
margarine together thoroughly. You want to be sure that each grain is
coated with the margarine.

Meanwhile in a 12 inch heavy aluminum skillet, heat the veg. oil over a
high flame and fry down the onions, green pepper, garlic, and celery until

they are brown.

Drop in the shrimp, chicken, and sausage; and fry them along with the
veggies until the meat is seared (you want to seal in the juices).
Now mix the meats and the sauteed veggies into the raw rice. Toss in the
squeezed tomatoes, pour in stock , stir in all the remaining ingredients
EXCEPT the green onions and parsley. Then pour in butter and mix
everything together well until the dish is uniformly blended.

At this point, cover dutch oven tightly and bake it at 375 for 45 min.

Toss in the green onions and parsley. Stir the jambalaya to mix all
the ingredients.
Once more, cover the pot again and continue to bake it for another 15
minutes until the rice is tender and flaky.
Serve it immediately piping hot. right from the pot.

Mix dry ingredients.
Cut in half of the butter, then cut in the other half of the
butter.
Add water one tablespoon at a time, stirring with a fork.
Water should not be added to the outside of the dough, but should be mixed
well, while combining.

To bake this crust, roll crust out, and place in pie-pan.
Poke crust genereously with a fork on the bottom and on the sides to avoid
shrinkage.
Line the inside of pie-crust with a double thickness of foil, covering
the entire crust, and wrapping down the outside of the pan approximately
1/2 to 1 inch.
bake at 425 degrees for eight minutes.
remove foil.
bake for 5 minutes, or until crust is golden brown.

* water: 5 to 7 tablespoons of ice-water depending on texture

Mix butter and graham cracker crumbs,
press into a buttered 9 x 13 baking pan.
Layer coconut, chips, and nuts.
Drizzle condensed milk over the dessert.

Bake at 350 degrees for 20 minutes

8 ounces sour cream
6 ounces frozen avocado dip — thawed
1 cup cheddar cheese or monterey jack — shredded
1/4 cup green onion — sliced
2 Tablespoons pitted black olives — chopped
2/3 cup fresh tomato — chopped

tortilla chips

On a platter arrange lettuce, leaving a 2 inch open rim at edge of
platter. Combine bean dip and picante sauce. Spread bean mixture over
lettuce, making a layer 1/4 inch thick. Next layer sour cream and avocado
dip. Top with cheese, onions, and olives. Cover and chill 4 to 24 hours.
Before serving sprinkle with chopped tomato. Arrange chips or crackers on
the platter around spread.

2 egg yolks
1 can evaporated milk
1 cup whipping cream
1 tablespoon vanilla extract

In a medium saucepan combine sugar, cornstarch, and salt. Stir in whole
milk. Stir over med. heat until mixture begins to simmer.

Simmer 1 minute over low heat; set aside
In a small bowl, lightly beat egg yolks.
Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture.
Cook and stir over low heat 2 minutes or until slightly thickened.
Stir in evaporated milk, whipping cream and vanilla.
Cool to room temp.
Pour into ice cream canister.
Freeze in Ice Cream maker according to manufacturer’s directions.

Makes 2 quarts.

If tripling, cut the sugar back to 3 cups.

Use 2 cups total rock salt.