Recipes

SOUPS DESSERTS,

Appetizers

Val's Bruschetta

4plum tomatoes - diced

1 clove garlic - finely minced

3 basil leaves - chopped

1 tablespoon capers

2 tablespoons e.v. Olive Oil

1 tablespoon Balsamic vinegar

salt & pepper to taste

1 loaf French Baquette - cut into rounds

In bowl, mix all ingredients, except bread. Let marinate @ 3 hours. Heat oven to 350 degrees. Brush bread slices w/ olive oil, toast on baking sheets in oven. Sprinkle toasted bread w/ fresh ground black pepper. Top w/ tomato mixture.

Cathy's Mulligatawny Soup

4 cups Chicken Broth

2 cups Chopped cooked chicken

16 oz. can tomatoes, cut up (undrained)

1 md Cooking apple, peeled and chopped (1 cup)

1/4 cup finely chopped onion

1/4 cup chopped carrot

1/4 cup chopped celery

1/4 cup chopped green pepper

1 tbs snipped parsley

2 ts lemon juice

1 ts sugar

1/2 to 1 tsp curry powder

1/8 ts ground cloves

3/4 ts salt

1 ds pepper

In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, salt and pepper. Bring to boiling; reduce heat. Cover; simmer for 20 minutes, stirring occasionally. Makes 6 to 8 servings.

Chicken Stock

Bony chicken pieces (backs, necks & wings) from 2 chickens, 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large onion, quartered 1 1/2 tsp salt, 1/4 tsp pepper, 3 whole cloves, 6 cups cold water.

In a large stockpot or Dutch oven place chicken pieces, celery, carrot, onion, salt, pepper and cloves. Add the water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken, strain stock. Discard vegetables. Clarify stock, if desired. Makes about 4 1/2 cups stock.

Gabrielle's Ricotta Cheese Cookies

Cream 2 sticks butter or margarine, 2 cups sugar

Add 3 eggs, one at a time, beat well after each addition

Add 2 teaspoons of vanilla

Mix 4 cups of flour, 1 teaspoon of baking soda

Add alternately with 2 cups of ricotta cheese=flour-cheese-flour-cheese-flour

Drop by teaspoonfuls onto baking sheet

Bake 350* 12-15 minutes

Icing

Milk, powdered sugar, and teaspoon of orange flavoring

Frost when cold, decorate with sprinkles!!!!!!!!!!

Artpark Brownies

1/2 cup butter

4 eggs

5 ounces unsweetened, best quality French chocolate

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 cup sifted flour

Preheat oven to 400 degrees

Butter and flour a 9 inch square baking pan.

Melt butter and chocolate in double boiler, over boiling water. When melted, add vanilla and set aside.

Beat eggs and salt in mixer. Add sugar and beat at high speed for about 10 minutes, or until the mixture is quite white.

Add chocolate and butter mixture and beat at low speed, just until mixed. Add flour and combine quickly, until there are no white streaks.

Pour batter into baking pan and put in oven. Immediately turn oven down to 350 degrees and bake for 40 minutes. (The normal toothpick test will not work on these brownies, but if you want to try pricking them with a toothpick, it should come out not quite clean.) Do not overbake; the brownies should be fudgy.

Grandmom's Chocolate Cake

8 oz. Pkg. Semi-sweet chocolate chips

1/4 cup water

2 1/2 cups sifted flour (I have used regular flour)

1 Tsp. Baking Soda

3/4 tsp. Salt

1 3/4 cup sugar

3/4 cup softened butter

1 tsp. vanilla

3 eggs (room Temp.)

1 cup water

Preheat ovento 350 degrees. Combine chips and 1/4 cup waterin sauce pan - melt until smooth. Sift togrther flour, baking soda, and salt - set aside. MIx together sugar and butter, beat until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture and cup of water, mix until well blended. Blend in chocolate mixture. Pour into greased cake pans. Bake for 35 to 40 minutes. Cool on racks.

Whipped Icing

5 Tblsp. Flour

1 cup milk

1 cup Sugar

1 cup butter

1tsp. Vanilla

Mix flour and milk in a small sauce pan, boil until thick. Let stand and cool. Beat sugar, butter and vanilla until creamy. Add flour mixture and beat until fluffy.