Procedure :

——————————PATTI – VDRJ67A—————————— 1 pk Chocolate cake mix, with

- pudding 3 Eggs

1/2 c Bourbon whiskey

1/2 c Water; cold

1/3 c Vegetable oil

———————————-FROSTING———————————- 1 pt Whipping cream

1/3 c Unsweetened cocoa powder

1/2 c Powdered sugar

1 ts Vanilla

1/2 c Bourbon

1 c Nuts; chopped

Butter and flour two 9″ round cake pans. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at 350~ for 30 minutes or until tests done. Cool in pans 10 minutes.

Remove. Cool completely. Split layers in half horizontally. Spread frosting over each cake layer. Sprinkle with walnuts. Stack layers. Cover sides with frosting. Chill at least 2 hours. FROSTING: In large mixing bowl, combine whipping cream, cocoa, powdered sugar and vanilla. Beat until stiff then fold in the bourbon.

Procedure :

1/2 c Vegetable oil

2 pk Frozen chicken livers(8oz)

1/4 t Salt

1 pn Ground pepper

1/2 c Sweet white wine

1 cn Beef gravy(10 1/2oz)

2 T Butter or margarine

1/4 c Water

1 T Cornstarch

4 c Hot cooked brown rice

4 c Hot cooked white rice

Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain. Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat.

Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice.

Procedure :

8 oz Unpeeled almonds; dark

. roasted (see note) 1/2 Vanilla bean; split

1 Stick cinnamon; 3 inch

1 Bottle gold tequila

2 tb Spicy piloncillo syrup; see

. other recipe 1/4 ts Pure almond extract

? ‘h teaspoon pure almond extract Note: Place nuts on baking sheet in 325-degree preheated oven and toast until dark brown, turning occasionally. When done, remove from pan to prevent overcooking. Coarsely chop nuts. Place in jar along with the vanilla bean and cinnamon stick. Coverwith tequila and steep for 2 weeks in cool, dark place, shaking gently occasionally (a murky sediment is natural). Strain several times through paper coffee filters. Add syrup and almond extract in small increments, tasting after each addition, until satisfied with flavor. Pour into sterilized dark-colored jar: allow to set for 2 weeks, adding more syrup if needed. Pour into pretty decorative jars for gifts. Serve either poured into hot coffee or served over ice in brandy snifters with a twist of lemon . Nutritlional analsis per ounce: 106 calories, 4 grams fat, 3 grams carbohydrates, 0 cholesterol, 1 milligram sodium, 35 percent of calories from fat . Source: Tequila: Cooking with the Spirit of Mexico ** Fort Worth Star Telegram — Food section — 29 November 1995 **

Procedure :

1 oz Rum, dark

1/2 oz Liqueur, banana

1/2 oz Liqueur, apricot

1/2 oz Rum, coconut

1/4 oz Grenadine

1/4 oz Honey

1/2 oz Juice, lemon

1 oz Juice, orange

1 oz Juice, pineapple

Blend well with a couple ice cubes. Pour over ice in tall glass. Garnish with orange, cherry, etc. Got this recipe from the bartender at our hotel on Elbow Cay years ago. Posted on GEnie by F.ST.JOHN1 [Fred], Nov 27, 1991 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Procedure :

24 Chocolate sandwich cookies,

1 qt Chocolate ice cream

1/2 c Coffee liqueur

2 c Whipped cream, sweetened,bea

3 tb Butter

1 qt Vanilla ice cream

1 c Heath candy bars, crushed

Mix crushed cookies with butter and press into a 9 inch pie pan. Chill. Stir chocolate ice cream to soften and blend in 1/4 cup coffee liqueur. Spoon into pie shell. Sprinkle with crushed Heath Bars and place in freezer 1 hour. Soften vanilla ice cream and add 1/4 cup coffee liqueur. Spoon over the chocolate mixture. Freeze overnight. Garnish by piping whipped cream around the pie. Cut into wedges and serve with a drizzle of coffee liqueur over the top.

Procedure :

——————————-1 1/2 LB LOAF——————————- 1 1/3 c Buttermilk

OR 1 3/8 Cup water AND 5 Tb Buttermilk Powder

3 c Bread flour, + 1 Tbs

3 ts Gluten

1 c Med. rye flour

1 1/2 ts Salt

1 1/2 tb Butter or margarine

2 tb Brown sugar

1/4 ts Baking soda

1/4 ts Caraway seeds (more or less

To taste 3 ts Red Star dry yeast

Place all ingredients in bread pan, select Light Crust setting, and press Start. This is a very reliable recipe that works well in our Hitachi 101. Book suggests: * For DAK/Welbilt Machines: Add 3 Tbls more of buttermilk / or water. * For Panasonic/National Machines: Use 4 1/2 teaspoons yeast. Taken from Bread Machine Magic Typed by Dale and Gail Shipp

Procedure :

1 Whole Banana — cut-up

1 1/2 oz Light rum

1 1/2 oz Banana Liqueur

1 tb Lemon Juice

2 ts Superfine Sugar

6 Ice Cubes

2 sl Banana

Place banana, rum, banana liqueur, lemon juice, sugar and ice cubes in food processor or blender. Process until ice is crushed and banana is smooth. Pour into 2 stemmed glasses. Garnish each with banana slice. (C) 1992 The Los Angeles Times Recipe By :

Procedure :

1 pk Chocolate cake mix

1 pk Chocolate pudding mix

-instant (4 servings) 4 Eggs

1/2 c Dark Bacardi

1/2 c Cold water

1/2 c Oil

1 1/2 c Cold Milk

1/2 c Dark Bacardi

1 pk Chocolate Pudding mix

-instant (4 servings) 1 pk Dream Whip

-(single envelope) Heat Oven to 350F. Grease and flour 2 9″ cake pans. Combine first 6 ingredients in large bowl. Blend well then beat on medium for 2 minutes. Pour into prepared cake pans. Bake for 30 mintues, or until done. Set aside to cool completly before frosting. In chilled bowl, mix remaining 4 ingredients. Mix well, then beat on high speed (whip cream) until light and fluffy. Cut each layer horizontally and frost. This recipe was from a Bacardi bottle in the 1970′s. I think it’s too much rum, but then I am not a rum drinker. DO NOT SERVE TO CHILDREN! Typed for you by: Joan Mershon

Procedure :

—————————WENDY CERACCHE DBCP84B————————— ———————————THE CRUST——————————— 1 1/4 c Flour;all purpose

1 ts Salt

4 tb Butter;sweet,cold&cut up

3 tb Shortening; cold

3 tb Water; ice

——————————–THE FILLING——————————– 3 Eggs; beaten

1 c Sugar

1/2 c Light corn syrup

1/2 c Dark corn syrup

1/3 c Butter; melted unsalted

2 tb Bourbon

1/2 ts Salt

1 c Pecans; chopped

>>> Continued to next message — ? SLMR 2.1a ? Very funny, Scotty. Now beam up my clothes, too. ~– WM v3.10/93-1203 =========================================================================== BBS: Ned’s Opus Date: 03-16-94 (09:29) Number: 224 From: JR BYERS Refer#: NONE To: RACHEL HUXLEY Recvd: NO Subj: Pecan Pie 4/4 Conf: (6) Intercoo

Procedure :

1 lb Fresh Cranberries

1 1/8 c Vodka

1 1/8 c Sugar syrup (see recipe)

1/2 Orange wedge, scraped peel

Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8 weeks (can also be frozen), but DO NOT wash them until ready for use as moisture will make them spoil. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks. Strain and filter. Ready to serve. Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week. Yield: 1 pint Container: Wide mouth quart jar

Procedure :

1/4 c Sugar

4 oz Semi-sweet chocolate chips

2 Egg whites, beaten stiff

1/4 c Coffee liqueur

3 tb Cream

1 c Whipped cream, beaten

In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved. Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes. Stir chocolate into coffee liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill 3 hours before serving.

Procedure :

1/4 c Butter or margarine,

-softened 2 c Sifted powdered sugar

2 To 3 T milk

1/2 ts Brandy extract

Cream butter, and gradually add powdered sugar. Add enough milk to reach desired consistency. Stir in brandy extract. Di Pahl’s personal recipes-1994

Procedure :

12 oz Spaghetti; cooked and still

-warm 1 T Unsalted butter

2 T Bacon drippings

1 lg Onion; chopped

3 Celery ribs; chopped

1 Green bell pepper; chopped

1 c Mushrooms (about 10-12 med.)

-minced 3 Cloves garlic; minced

1 ts Worcestershire sauce

2 ts Chili powder

1 T All-purpose flour

1 1/2 c Beer or chicken stock;

-unsalted 3 Ripe tomatoes; preferably

Roma or another Italian -plum variety 1/4 c Chili sauce

3/4 c Half and half

2 T Parsley; minced

2 c Cooked chicken; diced or

-shredded 1/2 c Pimento-stuffed green olives

-sliced 2 c Medium cheddar cheese;

-grated (about 8 oz) Preheat the oven to 350 degrees F. Grease a large baking dish. In a bowl, toss the spaghetti with the butter, and set it aside. Warm the bacon drippings in a skillet over medium heat. Cook the onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce, and chili powder together until the vegetables are well softened, about 15 minutes; cover the skillet if the mixture appears to be getting dry. Sprinkle in the flour, stirring to incorporate it, and add the beer or stock, the tomatoes, and the chili sauce. Bring the mixture to a boil, reduce the heat to a simmer, and cook the sauce for 30 minutes, until it has thickened slightly and reduced a bit. Remove the pan from the heat, and stir in the half and half and parsley. Pour the sauce over the spaghetti and toss well. Layer half the spaghetti and sauce mixture in the baking dish. Top with half each of the chicken, olives, and cheese. Add the other half of the spaghetti, and top with the remaining chicken, olives, and cheese. (The casserole can be assembled ahead to this point, covered, and refrigerated, overnight. Remove it from the refrigerator 30 minutes before baking it.) Bake the casserole 25 minutes or until the cheese melts and the sauce bubbles heartily around the edges. Serve the casserole hot. Serves 6.

Procedure :

1 c Unsalted almonds, chopped

1 ts Chocolate extract

1 Vanilla bean (1 inch)

1/2 Orange peel, scraped

2 c Vodka

1 sm Lemon wedge, scraped peel

Lightly pound almonds with hammer (in bag or cover with paper towel) and combine with other ingredients in bottle. Be sure to thoroughly scrape orange and lemon peels. Let steep for two weeks, turning bottle occasionally. The chocolate extract tends to settle on the bottom and the finished liqueur may need to be mixed before serving. Strain and filter. Experiment with different variations of this recipe, perhaps alternating hazelnuts or adding some spices. Yield: 1 pint Container: Wide mouth quart jar

Procedure :

1/2 lb Sweet (Mild) Italian Sausage

-; Thinly Sliced 2 tb Olive Oil

1 lg Onion; Chopped

1 md Green Bell Pepper; Coarsely

-Chopped 1 lg Clove Garlic; Minced

32 oz Beef Broth; 2 16-oz Cans

28 oz Tomatoes; Chopped, Undrained

8 oz Tomato Sauce; 1 can

1/2 c Dry Red Wine

1 lb Medium Shrimp; Deveined And

-Shelled 1 1/2 c Zucchini; Sliced

1 c Carrots; Sliced

3/4 c Celery; Diagonally Sliced

2 md Lobster Tails; Cooked,

-Shelled, And Sliced Into -1/2-Inch Pieces 1 1/2 c Fusilli Pasta; Cooked And

-Drained 1/4 c Fresh Parsley; Chopped

1/2 ts Dried Basil; Crushed

12 oz Jarlsberg Cheese; Shredded

In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent. Add the beef froth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil, cooking until heated through. TO SERVE: Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.