Pot de Chocolat

This lovely rich dessert uses the blender to pull off its magic. It makes 6 servings.

First, scald a cup of light cream. That means a cup of light cream, heated on the stove to just below boiling.

Then into the blender put  a cup of semi-sweet chocolate morsels, two egg yolks, 3 tablespoons of Rum or Brandy, and of course the scalded cream. Blend it at high speed until the racket stops. Pour it out into small serving bowls, or demitasse cups, or Japanese teacups. Its very rich, so little dish goes a ways.  Chill for about three hours before serving.

Creamy Sauce Mix

This is a simple sauce base mix that is handy to have on hand. It can be used for white sauce, cheese sauce, and I have zippy sauce too, all of which can be used in many ways

In a mixing bowl, combine 1 and 1/3 cups of nonfat dry milk powder, 3/4 cup of flour and a teaspoon of salt. Once that is thoroughly mixed, cut in 1/2 cup of butter (one stick). cut in the butter until the mix is very crumbly.  the smaller the size of the crumbs, the easier to make the sauces. This makes about three cups. put in an airtight container and refrigerate.

For  Medium White Sauce, in a small saucepan, combine 1/2 cup of the creamy sauce mix and 1 cup of cold water. cook and stir until bubbly, then cook of 2 more minutes. Makes 1 cup.

For Cheese Sauce,  in a small saucepan, combine 1/2 cup of creamy sauce mix and 1 cup cold water. cook until bubbly. add 1 cup shredded america cheese, stur until melted. Makes 1 and 1/4 cups.

For Zippy Cream Sauce,  in a small saucepan, combine a teaspoon of instant bouillon granules  with 1/2 cup creamy sauce mix. Add a cup of cold water,  and stir over medium heat til it starts to thicken.  add 2 teaspoons snipped chives, 1 teaspoon of dijon mustard, 1 teaspoon of horseradish, and a teaspoon of lemon juice. Cook until bubbly, then cook another 2 minutes. Makes 1 and 1/3 cup of Zippy Sauce.

Meatball Curry

Ingredients:

1 cup of chopped onion
1 minced clove of garlic
1and 1/2 to 2 teaspoons of curry powder
2 tablespoons of butter or margarine
1 package of freezer meatballs, or 24 1 inch meat balls of your own recipe
1/2 cup water
2 medium tomatoes, peeled and chopped
1 medium apple, peeled, cored, and chopped
1 teaspoon beef bouillon granules
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 cup cold water
1 tablespoon of flour

in a 10 inch skillet, cook onion, garlic and curry powder in butter til onion is tender.  Add meatballs and the water, cook covered over medium heat for 5 minutes. Stir in chopped tomatoes, apple, beef bouillon, ginger and salt. Cover and simmer 5-10 minutes or until apple is tender.  Combine the 1/4 cup cold water and flour. Stir into meat mixture. This should thicken, so stir it now and then til it does. once thickened, cook maybe a minute more  and serve over rice with parsely stirred into it. Makes 4 servings.

Irish Soda Bread

Ingredients

2 cops flour
1/2 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon of sugar
4 tablespoons crisco
1/2 cup raisins or currants
3/4 cup sour milk (add a tablespoon of vinegar to the milk and let it set 5 minutes)
1 tablespoon caraway seeds

 Sift all the dry ingredients together, Cut in the shortening, until the mix looks like crumbles about the size of small peas. Add the raisins and the caraway seeds.  Add milk, knead it all for just a minute. Shape iit into a round loaf about 3/4 inch thick. put it on a greased pan. Bake 30 minutes ar 375 degrees.  Cut it in wedges to eat.