Recipes

1 1/2 pounds unsalted butter -- softened
1 tablespoon cayenne
1 tablespoon black pepper
2 teaspoons salt
1 tablespoon crushed red pepper
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
1 1/2 ounces fresh garlic -- minced
2 tablespoons Worcestershire sauce

Whip butter until smooth. Add remaining ingredients and blend completely.

Put into a storage container and chill until needed.

4 fluid ounces Cajun barbecue butter -- See Recipe above
16 large shrimp 16/20 count shell on
2 fluid ounce beer
2 fluid ounce chicken bouillon
2 ounce unsalted butter

Melt the Cajun Barbecue Butter, in a medium skillet, over medium-high heat. Add the shrimp and sauté briefly until they begin to turn opaque. Add the beer and chicken bouillon and cook until the shrimp are "just" done. Please do not overcook shrimp, they should not take more than a few minutes and be an opaque white. Add the unsalted butter and shake the pan to melt and incorporate the butter.

Pour the shrimp and butter into a dish and serve hot with red beans and rice.

CHEF'S NOTE:
This is a wonderful Cajun hot and messy explosion of flavor. Keep plenty of napkins handy and watch the fun as the family peels and eats this exciting dinner. This is especially good cooked over an open flame grill in a cast iron skillet and eaten outdoors at a family picnic or backyard barbecue. You may devein and peel the shrimp before cooking, but quite frankly the flavor is not as authentic or good. For ease of preparation, mix the beer and chicken bouillon together before adding.

The key to great lobster is to get the freshest you can find; buy it just before you're ready to cook and have the fishmonger split and clean it for you.
Makes 4 servings
INGREDIENTS

3/4 cup yogurt cheese*
Two 1 1/2-pound lobsters, split and cleaned
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3/8 teaspoon freshly ground black pepper
4 lemon slices, for garnish

Prepare grill for a low fire,
In medium bowl, combine yogurt cheese, dill, juice and 1/4 teaspoon of the pepper; stir to blend. Set aside.
Season lobsters with salt and remaining 1/8 teaspoon pepper. Break lobster claws off and crack with back of a heavy knife.
Place lobsters on grill, split-side down; place claws on cooler part of grill and cover loosely with foil. Grill 8- 10 minutes, until meat is firm. Remove lobsters from grill and separate halves; crack claws through completely.
Place half a lobster and one claw on each of 4 plates. Garnish with lemon slices and serve with one- fourth of the sauce on the side.

*To prepare yogurt cheese, spoon 1 1/2 cups plain nonfat yogurt into coffee filter or cheesecloth-lined strainer; place over bowl. Refrigerate, covered, at least 5 hours or overnight. Discard liquid in bowl. Makes 3/4 cup yogurt cheese.

INGREDIENTS

2 cups sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

1. Combine sugar, cocoa and milk in a saucepan. Stir to blend, then bring to a boil, stirring constantly. Turn to a simmer and do not stir again.
2. Place candy thermometer in pan and cook until temperature reaches 238 degrees. If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is right consistency.
3. Remove from heat and add butter and vanilla extract. Beat with a wooden spoon until the fudge loses its "sheen". (The oil is fully incorporated into the mixture) Do not under-beat.
4. Pour into a greased (with butter or margarine) 8 x 8-inch pan and let cool. Cut into about 60 squares.

NOTES : You will need a candy thermometer for best results.

"For Kelly"

INGREDIENTS

4 lbs. red potatoes
8 slices of bacon medium diced
1/4 cup yellow onion diced
1/4 cup green onion diced
1/4 cup chicken base or bouillon cubes
1/2 cup distilled white vinegar
Salt and Black pepper to taste
Dont be afraid to make it hot with the black pepper!

PROCEDURE

Wash and boil potatoes, skin on, slice while still hot, set aside in large bowl. Fry diced bacon on medium heat until light-golden, add onion, vinegar and chicken base, work the chicken base until it dissolves. Bring to a boil and pour it over the hot sliced potatoes. Gently fold the sauce in, salt and pepper to taste. I generally use a lot of Black pepper and go light on the salt as the chicken base contains so much sodium. Garnish with green onions and paprika. Serve warm.

3 cups diced peeled eggplant
2 cups chopped yellow onion
1 1/2 cups diced mushrooms
1 1/2 cups diced zucchini
1 cup diced red bell pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 cup crumbled feta cheese -- (4 ounces)
1/2 cup chopped fresh basil
1 loaf frozen white bread dough -- (1-pound) thawed
Vegetable cooking spray
1 egg white
1 tablespoon water

Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread evenly.
Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon vegetables into a bowl; stir in cheese and basil.
Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 7-inch circle on a lightly floured surface. Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place calzones on a baking sheet coated with cooking spray.
Combine the egg white and 1 tablespoon water; brush over calzones. Bake at 375 degrees for 20 minutes or until golden. Let cool on a wire rack.

Yield: 8 servings.
Serving Ideas : Serve warm or at room temperature.

INGREDIENTS

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1 pound sea scallops
2 teaspoons olive oil
2 teaspoons margarine
1/3 cup vodka or dry white wine
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 clove garlic -- minced
6 cups hot cooked fettuccine
(12 ounces uncooked)
1/4 cup finely grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

PROCEDURE

Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add scallops to bag, and seal; shake to coat.

Heat oil and margarine in a large nonstick skillet over high heat. Add scallops; cook 2 minutes on each side or until lightly browned and done. Remove scallops from pan; keep warm. Reduce heat to medium; add vodka, lemon rind, lemon juice, and garlic, and cook 3 minutes, stirring occasionally.

Remove from heat; add pasta, and toss gently to coat. Yield: 4 servings.

NOTES : Divide pasta mixture evenly among 4 individual plates; top with scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley.

Ingredients

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini -- coarsely shredded
8 ounces crushed pineapple -- one can, drained
3 cups un-sifted flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir in zucchini and pineapple. In a separate bowl sift together flour, baking soda, salt , baking powder, and cinnamon. Mix dry ingredients into zucchini mixture until just blended. Add nuts and raisins. Pour into two greased and floured baking pans. Bake at 350 degrees for one hour or until a toothpick comes out clean.

1 cup butter divided in thirds
2 cups sliced onions
2 pounds thick sliced mushrooms
3 pounds Rib-eye or filet cut into thin slices
1 cup all purpose flour
4 ounces of tomato paste
3 cups au-jus
2 teaspoons of salt
2 Tablespoons Worcestershire sauce
1/4 cup of A-1 steak sauce
2 Tablespoons of onion powder
1 Tablespoon of coarse black pepper
2 cups of real sour cream
1 cup of heavy cream
1 bag of cooked and buttered "No yolk" egg noodles

In large sauce pan sauté onions in a 1/3 cup of butter until translucent. Remove and set aside. In the same sauce pan, sauté mushrooms in 1/3 cup of butter until lightly brown. Add to cooling onions. Dredge beef in flour and brown in remaining butter. Add au-jus, salt, black pepper, onion powder and onions to the beef cover and simmer 30-45 minutes or until beef is tender. Add tomato paste, Worcestershire, A-1, heavy cream and mushrooms. Heat thoroughly. Fold the sour cream in right before serving over hot buttered egg noodles. Awesome!!
Yield 8 servings

1/2 Pound butter
2 cups catsup
2 cups vinegar
1/2 cup Worcestershire sauce
3 Tablespoons brown sugar
1/2 cup finely diced onions
1 Tablespoon Tabasco
2 cloves of garlic chopped fine
1 1/2 Tablespoons salt (or more to taste)
1/2 Tablespoon Black pepper
1/4 Tablespoon Red pepper

Assemble all ingredients in a large pot. Bring to a boil, then simmer for 30 minutes; stirring frequently.
Yield 2 quarts
Does not need refrigeration.

3 Medium tomatoes
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
3/4 cup white cornmeal
1/3 cup bacon drippings

Assemble all ingredients and utensils. Slice tomatoes 1/4 - inch thick, sprinkle with salt and pepper. In a bowl, pour cornmeal and coat slices of tomatoes thoroughly. In a cast iron skillet, heat bacon dripping until hot and add coated slices of tomatoes. brown on both sides over medium heat. Drain, then rest on a cotton towel.
Yield 4 servings

5-6 lb. whole Rib-eye (lip on)
(whole ribeyes at Kroger's usually weigh 10-12 lbs., have them cut one in half for you and just buy what you need)
2 tablespoons barbecue spice
1 teaspoon hickory smoked salt
1/2 teaspoon garlic powder
1/8 teaspoon celery salt
1 tablespoon cayenne
1/4 cup lemon juice
3 tablespoons Worcestershire
1/4 soy sauce
1 cup vegetable oil
1 tablespoon Lawry's seasoned salt
1 tablespoon black pepper

Marinate roast in combined ingredients at least 2 hours.
Cook over low coals in smoker or smoker type barbecue pit 1 & 1/2 hours or until desired temperature is reached on a meat thermometer,"125 degrees is a perfect medium rare", turn and baste occasionally with marinade. Allow to rest 20 minutes before carving.

Recipe By : Betty Ellis

1 stick butter,
1 1/2 cups graham cracker crumbs
1/4 cup sugar
32 ounces cream cheese
1 cup sugar
1 tablespoon lemon juice
8 ounces sour cream
1/4 cup sugar
1 teaspoon vanilla

Form crust with ingredients 1-3. Let ingredients 4-6 set out at room temp and soften hours before starting recipe. When soft whip together and smooth into the graham cracker crust and bake at 350 degrees for 30 minutes. Whip ingredients 7-9 to make the topping. Allow the filled crust to cool slightly then add the topping and bake in the pre-heated 350 degree oven 10 minutes.

INGREDIENTS

Sliced red potatoes 3 lbs., (Real) bacon bits 8 ounces, Shredded cheddar cheese 1 & 1/2 lbs., Milk 2 quarts, Butter 1& 1/2 sticks, Flour 3/4 cup, Green onions 1 bunch, White pepper 1 teaspoon, Jalapeno juice 1/8 cup, Onion powder 2 tablespoons, Large double boiler, small sauce pan & a wire whip.

PROCEDURE

Melt butter in small sauce pan add flour & cook on low to create roux. Do not get the roux too dark. Heat milk in double boiler until a "skin" forms on top. Whip in the roux a little at a time until desired thickness is achieved. Remove from heat and add cheese, continue whipping until cheese evenly colors the batch. add previously sliced then boiled potatoes, chopped chives, and remaining ingredients. cook on low 15 minutes.

Serving Ideas : Save a little cheese, onion & bacon bits for garnishing the top of bowls when served.

16 ounces peach halves -- drained
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tablespoons soy sauce
2 garlic cloves -- chopped
2 teaspoons fresh ginger root -- chopped
1 teaspoon salt
1 dash black pepper -- fresh
1 teaspoon red pepper
1 dash white pepper
* Use a 16-ounce can of peaches, in syrup or in its own juice for a less sweet sauce.

Put all the ingredients in a blender and run on high speed until smooth. Spoon sauce over meat, basting every 15 minutes with the drippings in pan. If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.

Serving Ideas : Use this sauce on a variety of meats and poultry.

10 tablespoons Makers Mark bourbon
5 tablespoons low sodium soy sauce
2 tablespoons white wine vinegar
2 tablespoons Canola oil
1/2 teaspoon lemon pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon garlic powder OR 1 garlic clove -- crushed

Mix all the ingredients. Marinate steaks for at least 2 hours but preferably longer. Grill the steaks over an outdoor grill for best flavor (and to tempt your neighbors with the wonderful smell).

Yield: 1-1/2 cups marinade.

1 pound lump crabmeat shell pieces removed
1 1/3 cups fresh breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites
1 1/3 cups fresh breadcrumbs
2 tablespoons vegetable oil -- divided
Lemon wedges -- (optional)

Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1-1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3-1/2 inches wide and 1/2 inch thick.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Yield: 8 servings.

Serving Ideas : Serve with lemon wedges, if desired.

(serves 6)

INGREDIENTS

7 split chicken breasts, skinned and boned
6 slices prosciutto or ham
12 oz. Blue Cheese or Roquefort Société,
8 large mushrooms, thinly sliced and sautéed
1/4 cup chopped fresh parsley
2 teaspoons dried tarragon
1 tablespoon Dijon mustard
1 tablespoon butter
flour
Salt and White Pepper to taste
1 tablespoon paprika
1 tablespoon safflower oil
3/4 cup dry white wine
1 tablespoon dry white wine
1 egg

Flatten 6 chicken breasts to 1/2-inch thickness. I use a rolling pin and put the chicken between wax paper, when striking the chicken roll the pin as it impacts the breast.
In a food processor, combine 1 raw diced chicken breast, egg, parsley, 1 tablespoon dry white wine and dried tarragon Pulse to a mousse. Transfer to a bowl and fold in blue cheese and butter sautéed mushrooms.
Lay prosciutto or ham on the 6 flattened breasts. Divide and spread the cheese mixture in the center of the 6 chicken breasts, roll and tuck ends, then place seam side down in a oiled baking dish. Add wine and spread top of each breast with small amount of butter, salt, white pepper and mustard. Sprinkle with paprika and bake uncovered at 340 degrees until the internal temp is 160 degrees or 40 minutes should be fine. Spoon broth over chicken if you care to during baking. Carefully slice breasts into medallions and decoratively fan out for your guests.

A attractive presentation is over rice with fresh parsley, a drizzle of wine thinned Dijon mustard and a sprinkle of paprika.
Also try substituting Feta cheese and sun-dried tomatoes for the "fold-in" mixture.

INGREDIENTS

Chicken tenders 3 lbs. raw & diced, Wide egg noodles 1/2 bag or 6 ounces, Chicken base or bouillon cubes : about 10-12 cubes, Milk 2 quarts, Butter 1& 1/2 sticks, Flour 3/4 cup, sliced baby carrots 1 cup, sliced celery 1 cup, diced yellow onion 1/3 cup, White pepper 1 tablespoon, Onion powder 3 tablespoons, Paprika 1 tablespoon, Red pepper 1 teaspoon, Large double boiler, small sauce pan & a wire whip.

PROCEDURE

Melt butter in small sauce pan add flour & cook on low to create roux. You may need to add more flour to get the pasty consistency required to thicken the soup. Do not get the roux too dark by overcooking, but cook just enough to remove the raw flour taste.

Heat milk and bouillon cubes in double boiler until a "skin", tiny surface bubbles, form on top. Stir occasionally and keep an eye on the milk as it can boil over. Whip in the roux a little at a time until desired thickness is achieved. If you run out of roux before achieving desired thickness, make more and add accordingly. This is the time to get the soup texture right, if you wait till later to try and thicken you will have lumps and broken noodles.

Remove from heat after thick to another burner and add raw chicken, vegetables and spices. Stir well then add raw noodles last. cook on low 10 minutes then turn off stove. Let sit for 30 minutes as chicken and noodles finish cooking. Stir gently with a wide spatula to avoid breaking the noodles. If the starch in the noodles renders the soup to thick, thin with milk or half and half. Most people like this soup "southern style thick" Be careful if you wish to add salt as the bouillon cubes are largely sodium. This recipe is very flexible and doesn't require scientific measuring, customize it to your tastes and enjoy!

Serving Ideas : Make a bread bowl and serve inside, great with hot yeast rolls. Also makes a great filling for homemade pot pie.

Mix the ingredients & pour in a quart jar. Cover the top of the jar with foil (or plastic wrap) and put holes in it. Put it in the refrigerator for 3 or 4 days. (I use a 32 oz. cup with the lid & make sure the hole in the top is stretched out.)

Put the initial starter in the refrigerator for 3 to 5 days. Take it out & feed it the following

Mix well add to the starter. Let mixture stand at room temperature for 8 to 12 hours. It does not rise only bubbles. after standing time use 1 cup of starter mixture to make your bread. Put the rest of it in the refrigerator. Making sure to feed the starter every 3 to 5 days.

Use a large (non-metallic) bowl for mixing, batter will be stiff. After mixing, put the dough in an oiled bowl and turn so both sides will be well oiled. Cover with foil and stand overnight (or longer). Do not refrigerate. The next morning, punch down and knead a little. Divide into two or three parts, knead each on floured board lightly 8 to 10 times. Put into oiled loaf pans. Brush tops with corn oil. Let rise 4 to 5 hours or all day is fine. Dough rises slowly. Using foil; make tent over loaf pan, making sure it is covered good. But has room to rise. When it's ready to bake, use the bottom rack. Bake at 350 degrees for 30 to 45 minutes. Remove from pans and brush the tops with butter and cool on wire rack.

(I use Pillsbury Unbleached Flour and it works just as well as the Bread Flour.)Make sure you use all non-metallic instruments while working the sourdough. Also floured cloth works fine as a substitute for the foil tents.

Simple and fantastic. Barnes produce is where I buy my tomatoes. Randy, the tall proprietor, is friendly and a great help when picking out perfect produce. He has a great knowledge of the seeds used, history of all the heirlooms and even cooking tips from the farm. My fail safe tomato is the locally grown Bradley; acidic and perfect for the recipe below. This is a taste as you go recipe; I usually wind up adding more lime juice and make mine spicer than average; another good trick is to leave out the cucumber and add a few diced mangos or peaches to really bring this recipe alive!

2 fresh serrano chilies, seeded ( these are light green and usually 6 to 7 inches long)

Cut tomatoes in half crosswise. Dice tomatoes and transfer with any juices to a bowl. Wearing rubber gloves, finely chop chilies. Stir chilies into tomatoes with remaining ingredients. Salsa may be made 6 hours ahead and chilled, covered.

Serving Size : 9

3 lean pork tenderloins -- (3/4-pound)
1/2 cup diced onion
1/2 cup fresh lemon juice
1/2 cup Jack black label whiskey
1/2 cup honey
1/4 cup low-sodium soy sauce
2 tablespoon minced peeled gingerroot
2 tablespoons olive oil
4 cloves garlic -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
3 tablespoons all-purpose flour
1 1/4 cups water

Trim fat from pork.

Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork.

Prepare grill.

Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with 1/2 cup marinade. Cut the pork into 1/4-inch-thick slices; set aside, and keep warm.

Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Yield: 9 servings (serving size: 3 ounces pork and 1/4 cup gravy).

- - - - - - - - - - - - - - - - - -

NOTES : The secret to this recipe is using part of the marinade to make the gravy, which is poured over the pork and mashed potatoes. Spoon gravy over pork; serve with garlic mashed potatoes, if desired.

Fry steaks in cast iron skillet over medium heat. Remove steaks to a warm plate and retain juices.

Fry the chopped shallot in the cooking juices and add white wine as the shallots turn translucent.

Simmer to reduce by half. Add sour cream and cheese, remove from heat and whisk well.

6 tablespoons all purpose flour (May require more oil or flour to get a nice pasty roux consistency.

2 10-ounce packages chopped frozen spinach leaves (Thawed drained and finally squeezed in a kitchen towel to remove nearly all the liquid.)

Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 4 minutes. Add flour; stir 2-3 minutes. Gradually whisk in cream; continue heating, whisking constantly. You don't want your stove element glowing solid orange spewing molten cream. So, cook on a medium to medium-low heat. Cook until mixture thickens, stirring frequently, about 2-5 minutes. Remove from heat. It may not be pasty, just slightly thicker. The cheese and sour cream will get your consistency right. If too thick, thin with a little milk or cream.

Stir in dry spinach, cheese and cayenne. Allow to cool down slightly then whisk in sour cream. Season with salt to taste. Transfer dip to serving bowl or fondue. Serve warm with toasted baguette slices, warm Tortilla chips or Hawaiian bread.

Spray your fondue or crock pot with Pam, set to it's lowest setting and do not turn on until your guests arrive. Shutting it off when your party is 1/2 over. If over heated it will separate, But is easy to whisk back into shape though as it cools. Some fondues lowest settings are too high in temp for this sauce. But if you keep an eye on it as described above and it will be fine.

By the way, lately I tend to use more butter, no olive oil and less spinach. But then again, I'm evil.

This cake has a sweet, crunchy topping, and it's easy to prepare. Serve as a breakfast treat or snack.

2 cups all purpose flour
1 cup (packed) dark brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.

Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)

1 cup olive oil
1/4 cup minced fresh parsley
1/4 cup minced fresh mint
1 clove garlic -- minced
3 1/2 pounds leg of lamb, (3 1/2 to 4 pounds) -- boned and butterflied

Combine oil, parsley, mint, garlic, and salt and pepper to taste. Coat lamb with some of this sauce and set aside. Heat grill. Grill lamb over medium coals 8 to 10 minutes per side for medium rare. Brush lamb frequently with remaining sauce while grilling. Brush again as soon as it is removed from grill. Serve immediately.

1/4 cup Sue Bee Honey
1/2 cup half and half
9 ounces chocolate bar -- broken into pieces
1 teaspoon vanilla extract
1/4 cup chopped toasted almonds

Heat Sue Bee Honey and half and half in fondue pot over direct heat.
Reduce heat, add chocolate and stir constantly until melted.
Add remaining ingredients. Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake.

Yield: "3 Cups"

1/2 cup cold water
1 envelope unflavored gelatin
1/2 cup green creme de menthe
1 7 1/2-ounce jar Marshmallow Fluff®
1 1/2 cups heavy or whipping cream
1 Chocolate Crumb Crust

In medium saucepan combine water and gelatin; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Stir in creme de menthe and Fluff®. Chill until mixture mounds when dropped from a spoon. Beat heavy cream until soft peaks form. Fold into thickened gelatin. Pour into crust. Refrigerate until set.

14 ounces semi-sweet chocolate -- broken up
1 2/3 cups granulated sugar
10 ounces unsalted butter
3/4 cup strong coffee -- preferably espresso
6 Fresh Eggs

12 Fresh Egg Yolks
8 1/2 ounces liquid or frozen whole egg
1 cup granulated sugar
2 cups Marsala wine

Preheat oven to 250 degrees F.
Grease a 10" × 3" inch spring-form cake pan.
Place chocolate, sugar, butter and coffee together in pan and heat gently until the mixture has melted together and is smooth. Remove from heat and let cool slightly.
In a separate bowl, beat eggs until they are well mixed.
Add eggs to melted chocolate mixture, beating constantly .
Pour mixture into pan and bake for two hours.
Cool and cut into portions.

Mix egg yolks, granulated sugar and Marsala together until the mixture is smooth and pale and forms a ribbon when the whisk is lifted. Place over boiling water and whisk constantly until mixture has thickened and is creamy.
Refrigerate until needed.

Description:
"Chocolate mousse, caramel and pecans in an intense, incredibly rich
chocolate experience"

6 ounces chocolate wafer cookies
1 1/2 tablespoons granulated sugar
3 tablespoons butter -- melted, warm

1/2 pound bittersweet or semisweet chocolate
2 egg yolks
3 tablespoons strong coffee
1/4 cup granulated sugar
1/4 pound butter -- cut into pieces
3 egg whites
2 teaspoons lukewarm water
6 ounces pecans -- shelled halves
1 cup light brown sugar
Pinch salt
1/2 cup butter
1/4 cup (to 1/3) heavy cream
2 tablespoons dark rum

Preheat oven to 350º.
CRUST: Insert metal blade in dry processor container. Process chocolate cookie wafers with sugar to fine crumb consistency. With machine running, drizzle melted butter through food chute, clean container side with a spatula and process 5 seconds more. Press crumb crust into an 11-inch fluted tart pan with removable bottom. Chill 5 minutes. Bake 5 minutes and set aside to cool.
MOUSSE: Put half of the chocolate in dry processor container. With machine running, add remaining chunks through food chute and process until chocolate is ground to small bead consistency. Add egg yolks.
Heat coffee, sugar and butter in a medium saucepan over low heat. Stir until sugar dissolves. Heat to simmering. With machine running, pour hot butter mixture through food chute in a thin stream. Stop to clean container side with a spatula and process 5 seconds longer. Transfer to a mixing bowl.
Wash and dry processor container and blade. Mix egg whites with water and process, drizzling whites through food chute. Process until whites are whipped to firm peaks, usually 1 1/2 minutes. Fold whites into chocolate mixture and refrigerate until partially set. Dry processor container and blade with paper toweling.

CARAMEL MIXTURE: Very coarsely chop 4 ounces (about 1 cup) of pecans using one-second pulses; set aside and set remaining whole pecans aside.
Heat sugar, salt and butter, stirring until dissolved. Add cream and rum. Heat to boiling and simmer until caramel thickens to a consistency that coats the back of a spoon. Transfer half of the caramel to a small saucepan; set aside. Add chopped pecans to caramel remaining in pan, stir and immediately pour onto bottom of crumb crust, carefully spreading into an even layer. Refrigerate until caramel sets.
ASSEMBLY: Spoon chocolate mousse on caramel-nut layer. Spread top of mousse smooth. Refrigerate until firmly set.
Reheat remaining caramel over low heat (add 2 tablespoons cream to mixture to thin, if necessary). Place pecan halves in a decorative design on top of mousse. When caramel has cooled slightly, pour evenly over top of tart and distribute evenly with a pastry brush. Refrigerate until caramel becomes firm, about 2 hours. Cut with a hot knife.

2 tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon grated fresh lemon or lime peel
4 eggs -- separated
1 egg white
1/2 cup sugar

1/2 cup butter or margarine -- softened
1 cup confectioners' sugar
1 egg -- beaten
2 tablespoons rum

In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat. Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart soufflé dish. Bake at 350º degrees F. 30 to 40 minutes, or until center is set. While soufflé is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce.

To Make Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened.

5 eggs
6 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons cognac or water
1 tablespoon cognac (optional) for whipping cream
Salt
1/3 cup granulated sugar
1 cup heavy cream
Powdered sugar-for garnish
1/2 pint raspberries - (optional)

Heat oven to 350ºF. Butter and line a 10- by 15-inch jelly-roll pan with waxed paper. Separate eggs.
Cut the chocolate into small pieces and combine butter and 2 tablespoons of the cognac in a large bowl. In a medium saucepan, bring 2 inches of water to a simmer over low heat. Remove pan from heat. Set the bowl of chocolate over hot water and stir until mixture is smooth. Remove bowl from hot water and add the egg yolks, one at a time, beating thoroughly. Set aside.
Beat the egg whites with a pinch of salt until they just begin to hold soft peaks. Add the sugar in a slow stream and continue beating until stiff. Gently stir about 1/4 of the egg-white mixture into the chocolate mixture, and fold in remainder.
Pour batter into the pan and smooth the top with a metal spatula. Bake until firm to the touch, about 15 minutes.
Run a small, sharp knife along the edge of cake to loosen it. Slide cake onto work surface and let cool about 20 minutes.
Slide a cookie sheet under the cake layer and cover cake with a sheet of waxed paper. Set another cookie sheet on top and carefully invert the cake. Lift off top pan. Peel off the paper and replace with a clean sheet. Put the cookie sheet back on top and invert the cake again. Remove top cookie sheet and paper.
Combine the cream and remaining tablespoon cognac and whip until stiff. Spread the cream over the cake.
To roll the cake, pick up the long edge of the paper with both hands and ease the cake into a curve. Still holding the paper, simultaneously lift and roll the cake directly onto a serving platter, seam inside down. Trim edges. Put the confectioners' sugar into a sieve and dust over roll.

NOTES : Loosely based on James Beard's Chocolate Roll, this recipe also can be used to make a chocolate soufflé in a 1 1/2 quart gratin dish, or a round cake covered with whipped cream.

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