MOCHA  PUNCH

7 c. freshly made coffee
2 c. whipping cream
2 qt. chocolate ice cream
1/4 c. Kahlua or 1 tsp. almond extract
1/4 tsp. salt
Nutmeg or grated sweet chocolate

Prepare coffee and chill well.  Whip the whipped cream until stiff.  (You may whip an additional 1/2 cup whipping cream and reserve about 1 cup to garnish on top of punch.)  Pour the chilled coffee into a large chilled bowl.  Add half of the ice cream.  Beat until the ice cream is partly melted.  Add Kahlua or almond extract and salt.  Fold in remainder of the ice cream and add all but a cup of whipped cream.  Pour punch into tall glasses; garnish tops with reserved cream.  Sprinkle with nutmeg or grated sweet chocolate.  Serves 10-12 depending on the size of glasses you use. 

Next: Tequila

Boy does that look good!

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Touchdown Tequila Chicken

1 1/4 cups lime juice or margarita mix
1/2 cup tequila
1/2 cup triple sec or orange juice
1/4 cup chopped fresh cilantro leaves
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 boneless, skinless chicken breast halves
1 large red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 large Vidalia onion, cut into wedges
Shredded Mexican cheese blend, for serving
Salsa & Sour Cream for serving

Vegetable marinade:
1/2 cup olive oil
1/2 cup lime juice or margarita mix
1 teaspoon liquid smoke
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight. Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour.
Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender, about 8 to 10 minutes. Slice the chicken breast into 1/2 inch strips. Serve with peppers and onions, cheese, salsa and sour cream.

2 pork chops

CRUSTY  CHICKEN  BITES

1/2 c. real mayonnaise
1 tsp. dry mustard
1 tsp. minced onion (instant)
1/4 tsp. freshly ground pepper
1/2 c. fine dry bread crumbs
1/4 c. sesame seeds
2 tsp. minced parsley
2 c. cubed cooked chicken
3/4 c. real mayonnaise
1 1/2 tsp. honey
1 1/2 tsp. Dijon mustard

Preheat oven to 425 degrees.  In small bowl mix mayonnaise, mustard, onion and pepper until well blended; set aside.  In a pie plate or other shallow container combine crumbs, sesame seeds and parsley.  Coat chicken with mayonnaise mixture then crumb mixture.  Place cubes on ungreased baking sheets.  Bake for 10-12 minutes or until lightly browned.  In small bowl or cup, mix mayonnaise, honey and mustard until smooth.  Serve hot with wooden picks and honey dip. 

Makes about 40. 

Next: turkey tenderloins

Bump

            The sage adds a new flavor.  I used regular black olives, double the amount, but more could be used; Sicilian would be stronger flavored. 

      Combine rice and coconut; spoon into 11x7 dish.  Combine nectar, 1/3 cup sugar and water.  Bring to boil; set aside.  Beat yolks until thick and lemon colored.  Gradually stir in ¼ hot mixture.  Add to remaining hot mixture, stirring constantly.  Add vanilla.  Pour over rice.  Place dish in larger pan with hot water to depth of 1 inch.  Bake uncovered at 350º for 1 hour and 15 minutes, until set.  Let stand 10 minutes.  Spread with apricot preserves.  Beat egg whites till foamy.  Add 1/3 cup sugar 1 tablespoon at a time.  Beat to stiff peaks.  Spread over pudding.  Bake at 350º for 10 minutes or until golden brown.

Foolproof veal recipe

Wiener Schnitzel (Breaded Veal Cutlet)

4  6oz. veal cutlets

Flour

3 T. grated Parmesan cheese

1 egg, beaten

1 t. minced parsley

1/2 t. salt

1/4 t. pepper

1/4 t. nutmeg

1/2 c. milk

6 T. butter

Juice of 3/4 lemon

Parsley for garnish

Wipe meat w/ damp cloth-pound very thin.  Dip lightly in flour.  Mix cheese, 2 T. flour, egg, parsley, ssalt, pepper, nutmeg and milk.  Beat smooth.  Dip floured cutlets in this batter.  Cook over low heat in 4 T. butter until golden and tender.  Remove cutlets to warmed serving platter and keep hot.  Heat remaining butter until darkened-add lemon juice.  Stir and pour over cutlets.  Garnish with parsley.

Serves 4.

I got this recipe while on my honeymoon 27 years ago.  My DH and I had stopped in Sturbridge, Ma. where we ate this for dinner. 

Next item-----bulgar wheat

BULGAR  HONEY  BREAD

1 1/2 c. uncooked bulgar wheat 
4 1/2 c. boiling water
3/4 c. honey
3 tbsp. cooking oil
1 1/2 tsp. salt
3 pkgs. active dry yeast
3/4 c. warm water
10 c. flour

Combine bulgar, boiling water, honey, oil and salt in large bowl.  Cool to lukewarm.  Add yeast to warm water and let stand a few minutes.  Stir to dissolve.  Add to bulgar-honey mixture.  Blend in flour in 3 parts beating after each addition until dough leaves sides of bowl.  (Dough will be soft.)  Turn onto lightly floured surface.  Knead until smooth, elastic and does not stick when punched with fingers (about 5 minutes).  Place in greased bowl turning to grease all sides.  Cover with waxed paper and then a towel.  Let rise in warm place until double in bulk (about 2 hours).  Punch down and divide dough in half.  Shape into loaves.  Place in greased 9x5x3 loaf pans.  Cover and let rise until doubled (about 1 hour).  Bake at 350 degree oven 45-50 minutes. 

Next: bacon

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HOT BACON AND CHEESE APPETIZERS

1/2 lb. uncooked BACON

1/2 lb. cheddar cheese

1 meduim onion

1 small green pepper

Triscuit crackers or party rye bread

  Grind bacon, cheese, onion and green pepper with coarse blade of food grinder.  Stir to mix well.  Spread on crackers or rye bread slices. Place on a baking sheet. Broil @ 500 degrees until browned and bubbly.

RITZ CRACKERS

EASY  PEANUT  BUTTER  COOKIES

1 box Ritz crackers
Peanut butter
Melted chocolate chips

Take peanut butter and put between 2 Ritz crackers, dip in chocolate and place on wax paper and refrigerate until chocolate hardens.

Next: Grape jelly