PINEAPPLE PORK CHOPS

Serves 4

4 loin pork chops, 3/4" thick

1/4 tsp pepper

1 tsp salt

1/4 cup flour

2 tbsp margarine (I substituted 1 tbsp butter and 1 tbsp oil)

1 can (20 oz) pineapple chunks in own juice

3/4 cup light karo corn syrup

1/3 cup lemon juice

3 tbsp catsup

2 tbsp soy sauce

1 green pepper  (will be substituting red pepper; just a preference of mine), sliced

In a dish, mix the seasonings and coat the pork chops with the mixture. With a meat mallet, pound chops on both sides.

In a skillet, melt 2 tbsp margarine (or substitution) over medium heat. Add chops and cook 20 minutes, or until tender.  Remove the chops and keep warm.  Drain off fat.

In the skillet, stir in pineapple chunks, corn syrup, lemon juice, catsup and soy sauce.  Boil for 25 minutes, stirring occasionally, until reduced by half. Add sliced red pepper and cook for 1 minute.  Serve with noodles.

REVIEW:  After reading the recipe, I wasn't very excited to try it, but it was really good!

STRAWBERRY BAVARIAN CREAM

Serves 8

1 1/2 pints strawberries

1 envelope plus 1 1/2 tsp unflavored gelatin

1/2 cup water

2/3 cup sugar

2-3 tsp kirsch

1 cup whipping cream

Puree half the strawberries in a food processor until very smooth.  Pour puree into a large bowl.

Sprinkle gelatin over 1/4 cup water in a small cup and let stand for about 5 minutes.

In a small saucepan, combine sugar and remaining water.  Stir until thoroughly mixed.  Heat over low heat, stirring until sugar dissolves completely.  Bring to a boil over medium heat, stirring.  Simmer 30 seconds without stirring.

Remove from the heat and immediately whisk in softened gelatin, in a slow stream.  Let cool 3 minutes; stirring often.  Gradually pour gelatin mixture into strawberry puree, whisking constantly.  Stir in kirsh.

Chill mixture about 30 minutes; stirring often, until it is col and beginning to thicken but is not set.  Lightly oil a 6-cup mold or bowl.  Reserve 8 attractive strawberries for garnish.  Slice remaining strawberries crosswise. Chill slices and whole berries until ready to use.

Stir sliced berries into chilled puree and chill 5 minutes or until mixture begins to set; stirring often.  Remove from refrigerator.

Whip cream in a chilled bowl with chilled beaters until soft peaks form. Gently fold cream into strawberry mixture.  Refrigerate 15 minutes, folding the mixture occasionally.

Pour the mixture into the mold, smoothing the top.  Cover with plastic wrap and refrigerate until completely set; at least 3 hours.  Decorate with strawberries.

REVIEW:  This did not come out very well.  The mixture had jelled up too much before I added the whipped cream so there were chunks of gelatin in the dish.  Not very appealing, but it tasted ok. 

PEPPER STEAK

Serves 6

1 lb lean flank steak, partially frozen for easier slicing

4 tbsp cornstarch, divided

water

2 tbsp dry sherry

2 tbsp soy sauce, divided

4 tsp sugar, divided

1/4 cup catsup

1/3 tsp pepper

2 tbsp oil

1 clove garlic, minced

2 green onions, cut into 1/2" pieces

2 large green pepper, seeded and cut into hunks (substituted red pepper)

** I added snow peas to round out the vegetables (not in the recipe)

3 medium tomatoes, cut into chunks (substituted halved grape tomatoes)

1 tsp sesame oil

Cut the steak in thirds lengthwise, then cut crosswise diagonally in thin slices. In medium bowl, mix beef, 2 tbsp cornstarch, 1/4 cup water, the sherry, 1 tbsp soy sauce and 1 tsp sugar; toss to coat beef well and set aside.

In a small bowl, mix remaining 2 tbsp cornstarch, 1/2 cup water, remaining 1 tbsp soy sauce, remaining 3 tsp sugar, the catsup and pepper. Set aside.

Heat 2 tbsp oil in large heavy skillet until very hot, but not smoking.  Add beef and stir-fry until it loses its pink color.  Remove with slotted spoon, and set aside.  Add garlic and onions to the skillet and stir-fry over high heat for 30 seconds.  Add green/red peppers and 1/4 cup water and bring to boil and cook about 3 minutes or until peppers are tender.  Add tomatoes and beef and stir to reheat.  Add cornstarch-catsup mixture and stir until sauce thickens.  Stir in sesame oil and serve immediately (I served mine over brown sticky rice.).

Nutritional Information/serving:  242 calories, 19 G protein, 20 G carbs, 9 G fat, 51 mg cholesterol

REVIEW:  I thought the addition of tomatoes was strange, but had hope since the sauce was made with some catsup.  It was okay, but nothing I would want to make again.  The cornstarch mixture was too thick; more water should have been added to loosen the sauce.

SAVORY OVEN POT ROAST

Forgot to take the picture, but it was good enough to keep/publish!

Serves 10 - 350 degree oven

3 lb beef bottom or rump roast

salt, pepper, pinch of nutmeg

2 tbsp flour

1 tbsp oil

4 large onions, sliced

1 clove garlic, crushed

2 cups hot beef bouillon

2 tbsp tomato paste

1 tbsp each of sugar and vinegar

1 tsp thyme

4 sprigs parsley, 2 celery tops, 1 bay leaf (tied together)

Dust beef with combination of the seasonings and flour.  Heat oil in heavy oven-proof pan and brown meat, then remove.  Brown onions and garlic lightly in pan.  Replace meat and add remaining ingredients.  

Cover and bake at 350 degrees until meat is tender; about 2 1/2 hours. Discard herb bouquet.  Serve with pan gravy.

REVIEW:  Easy to make!

OREGANO CHICKEN WITH POTATOES AND TOMATOES

(From Giuliano Bugialli)

The Boston Globe published this recipe August 17, 1983.  Mr. Bugialli is a renown chef; having written countless cookbooks, has a cooking school and a show on PBS.

Serves 4-6 - 400 degree oven

1 3 lb chicken

1 lb potatoes

1 lemon

1 lb fresh tomatoes, ripe but not overripe

salt and pepper

1 clove garlic

1/2 tsp red pepper flakes

1 tbsp minced fresh oregano leaves

Clean and wash the chicken and cut into 18 pieces (I used chicken breasts and sliced them).  Peel potatoes and cut them into 1/4" slices.  Squeeze lemon and reserve the juice.  Slice tomatoes horizontally into slices less than 1/2" thick.  Remove seeds.

Lightly oil a 13"x8" heatproof pan.  Preheat  oven to 400 degrees.  Layer the potatoes on the bottom of the pan and sprinkle with salt and pepper. Pour lemon juice over them.  Make a layer of chicken pieces over the potatoes.  Put a tomato slice over each piece of chicken.

Finely chop the garlic.  Put the oil into a small bowl and add the garlic,red pepper flakes, oregano and salt to taste.   Pour the sauce over the chicken.  Bake in the oven for 40 minutes.

REVIEW:   Not bad, but not an outstanding dish.

CHOCOLATE COOKIES

Moving along in the timeline of recipes, as this one was clipped out of some food magazine.  As described in the recipe, this old-fashioned-style cookie is crisp on the outside and fudgy within.

Makes 3 dozen  - 350 degree oven

5 oz sweet chocolate, broken into pieces

1/2 cup firmly packed dark brown sugar

1/2 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces

1 egg

2 tsp vanilla

1 cup minus 2 tbsp flour

1/2 tsp baking soda

pinch of salt

1 cup (6 oz.) semisweet chocolate chips

1/2 cup pecan halves or pieces

Preheat oven to 350 degrees.

Using a food processor, combine chocolate and sugars in work bowl and chop using on/off turns, and process until chocolate is as fine as sugar. Add butter and blend 30 seconds.  Add egg and vanilla, and blend 1 minute, stopping as needed to scrape down sides of work bowl.  Add flour, baking soda and salt. Top with chocolate chips and pecans and mix with a couple of on/off turns.  Note: I ended up taking the mixture out of the food processor before the dry ingredients were added, and continued by hand.

Drop batter by slightly rounded tablespoons onto ungreased baking sheet; spacing them 1 1/2" apart.  Bake for 10 minutes and cool for 3 minutes on the baking sheet.  Transfer to racks to cool. 

REVIEW:  These are very good, very chocolate-y cookies.

From Family Circle Magazine ...

BAKED ORANGE HAM WITH MUSTARD FRUITS

Serves 16 - 325 degree oven

1 10 lb. fully cooked ham

whole cloves

1 can (6 oz.) frozen orange juice concentrate, thawed (is that even available anymore? - used oj from the carton)

3/4 cup orange marmalade

Mustard Fruits (recipe follows)

Place ham, fat side up, on a rack in a large shallow baking dish.  Do not add water or cover the pan.

Bake in a slow oven (325 degrees) for 1 1/2 hours.  Trim off skin, if any.

Score ham; stud with whole cloves.  Mix orange juice (concentrate) and marmalade in a small bowl and brush over the ham.

Continue baking, brushing several times with remaining marmalade mixture; 30 minutes or until richly glazed. Place ham on a heated large serving platter and serve with Mustard Fruits on the side. 

Mustard Fruits: 

8 1/4 oz can sliced pineapple

30 oz can sliced peaches

30 oz can sliced pears

Drain juice from the pineapples into a 1-cup measure and add enough juice from the peaches to total 3/4 cup.  Drain rest of the peach juice and pear juice.  Combine fruit in a 13" x 9" x 2" baking dish.  Add 1/2 cup light corn syrup, 1 tbsp dry mustard, 1/2 tsp ground ginger and 1/4 tsp ground cardamom to juice mixture. Stir to mix and pour over fruits.  Bake, uncovered, along with the ham for 30  minutes; basting fruit often with the juice.  Lift fruit out of the pan to a serving dish, and cook juice over direct heat until reduced by about half.  Stir in a slice of lemon or lime.  Spoon over fruit.

REVIEW:  Surprisingly good, although, like alot of people, the husband isn't a huge fan of warm fruit with meat.

From Family Circle Magazine ...

STRAWBERRY MERINGUE TORTE

Serves 10 - 350 degree oven

1 1/3 cups flour

1 1/4 tsp baking powder

1/4 tsp salt

1/2 cup vegetable shortening

1 1/4 cups sugar

4 eggs, separated

1 tsp almond extract

1/3 cup milk

1/2 cup sliced blanched almonds

2 tbsp sugar

Strawberry Filing:

12 cup currant jelly (I substituted strawberry jam)

3 pints strawberries, washed and fulled

1 tbsp water

Sift flour, baking powder and salt onto wax paper.  Beat shortening, 1/2 cup sugar, egg yolks and almond extract until fluffy.

Stir in flour mixture alternately with milk; spread batter into two greased and floured 9" x 1 1/2" pans.

Beat egg whites until foamy.  Gradually beat in sugar until meringue is stiff.  Spread over batter.  Sprinkle with almonds and the sugar.

Bake at 350 degrees for 30 minutes.  Cool on wire racks.

Spread strawberry filling (see below) on one layer, top with second layer. Melt jelly with water and cool. Dip strawberries in jelly and arrange on the cake.

Strawberry Filling: Crush 1 pint of the strawberries and let stand with 1/4 cup sugar for 1 hour. Add 1 tbsp cornstarch.  Cook, stirring until thick. Cool.

REVIEW:  Good enough to hang on to the recipe ...it was easy to make and looks impressive.

From The Boston Globe, December 14, 1983 ... I served this with brown rice and a veggie stir fry.

ORANGE CHICKEN

Serves 6 - 350 degree oven

4 chicken breasts

1 tbsp minced, fresh gingerroot

1 tsp minced garlic

3 tbsp soy sauce

1 cup orange juice

Place chicken, skin side up, in baking pan.  Sprinkle the ginger and garlic over the chicken.  Drizzle the soy sauce and orange juice over the top. Cover with plastic wrap and refrigerate until 1 hour before cooking.  Baste frequently.

Preheat oven.  Remove plastic wrap, and place baking pan in oven for 1 hour, basting every 10-15 minutes. Run it under the broiler if you wish to brown it more.

Concentrate the marinade by boiling for a few minutes, and serve as a sauce.

REVIEW:  Really not that great, and now I'm not sure what I can do about the leftovers ... perhaps a strange orange-y chicken salad (?).

Not sure from which magazine I clipped this recipe ...

OUR FAVORITE CHOCOLATE COOKIE

from Terry Spencer, Jackson, MI

Makes 5 dozen - 325 degree oven

3 pkg (6 oz each) semisweet chocolate chips

2 tbsp butter

1 can (14 oz) sweetened condensed milk

1 cup flour

1 cup chopped nuts (I used pecans)

1 tsp vanilla

Preheat oven to 325 degrees.  Grease 2 large cookie sheets; set aside.

In a 3 qt saucepan, melt chocolate chips and butter.  Remove from heat. Add milk, flour, nuts and vanilla. Stir well.  Drop by teaspoonfuls onto cookie sheets.  Bake 12-15 minutes.  Remove to wire racks to cool. 

REVIEW:  Although the shape didn't change from the teaspoonful dropped on the cookie sheet (I expected them to spread; probably not enough fat in the cookie), these are really easy to make and tasted really good. I used dark chocolate chips; probably adding to the lower fat content, but that made them super chocolate-y.

Review of last recipe  - Nectarine Poulet Saute (photo above) - This was really good; the chicken quite moist.

From this point forward, I will be changing the format of the blog.  To make it easier to follow (Although, I have very few followers, and I see this just as my personal diary, and certainly, I understand what I'm doing.), I will write up the recipe, add the photo afterward, and then review it in one entry.

Review of last recipe - (Easy Homemade) Strawberry Ice Cream (photo of blueberry ice cream) - There were three variations, so I made the blueberry one, thinking it would be different.  It is easy, but the sweetened condensed milk is too cloying, and adds a strange taste to the ice cream.

TODAY'S RECIPE - NECTARINE POULET SAUTE
This recipe was photocopied from the newspaper, and is in narrative form. It may be difficult to find nectarines, so I may have to get frozen ones ... or substitute peaches.

Serves 5 (isn't that an odd number?)

French cuisine offers a simple chicken in cream sauce, turned into a dazzling main dish when combined with colorful, tart-sweet nectarines.

Combine 1 tsp garlic salt, 1/4 tsp white pepper, 1 1/2 tsp paprika, 2 tbsp cornstarch in a bag.  Add 5 large boned chicken breast halves; shake until well coated.  Brown chicken slowly in 1 tbsp oil heated with 1 tbsp butter in large skillet.  Add 3 tbsp brandy; cover and cook until almost tender; about 25 minutes.  Halve 3 or 4 fresh nectarines; removing pits.  Cut fruit into thick slices.  Add to chicken; pour 1 cup whipping cream over all. Continue cooking uncovered over moderate heat; about 10 minutes longer, until chicken is done and nectarines heated and glazed.  Serve from skillet or arrange in serving dish with fresh herbs for garnish.

Review of last recipe  - Medaillons de Veau au Cresson (photo above) - One of the best blog meals ever! 

TODAY'S RECIPE - (EASY HOMEMADE) STRAWBERRY ICE CREAM

A Borden's recipe circa 1982 ...

Makes 1 1/2 quarts

3 egg yolks

1  14 oz can Eagle Brand sweetened condensed milk

1 tsp vanilla 

1/3 cup chopped strawberries

1 cups (1 pint) whipping cream. whipped

2 cups fresh or unsweetened frozen strawberries, mashed or pureed (1 cup)

In large bowl, beat egg yolks; stir in sweetened condensed milk, vanilla, chopped  strawberries.  Fold in whipped cream .  Pour 1/3 mixture into aluminum foil lined 9" x 5" loaf pan or other 2 qt container.  Spoon 1/3 mashed strawberries on top.  Repeat layering; top with strawberry mixture.  Swirl with knife or spatula. Cover, freeze 6 hours or until firm.   Scoop ice cream mixture from pan, or peel off foil and slice. Return leftovers to freezer.

Blueberry:  Omit vanilla and chopped fruit.  In large bowl, beat egg yolks, stir in sweetened condensed milk and 1 tsp lemon rind.  Fold in whipped cream.  Proceed as above, layering with 1 cup pureed blueberries.

Peach:  Omit vanilla.  In large bowl, beat egg yolks, stir in sweetened condensed milk and 1 cup mashed peaches, 1/2 chopped peaches and 1/4 tsp almond extract.  Fold in whipped cream.  Proceed as above.

Review of last recipe - Marinated Round Steak (photo above) - Nothing great; the marinade flavor wasn't complex enough.

TODAY'S RECIPE - MEDAILLONS DE VEAU AU CRESSON
                              (Veal Medallions with Watercress)
From La Fine Bouche Restaurant in Centerbrook, CT ...  My recent Google search brought forth an article from The New York Times dated June 6, 1999 which mentioned that the restaurant's format was changed by the owner to a less expensive, more casual place; now called Steve's Centerbrook Cafe, which appears to still be in business.  The writer had praised La Fine Bouche as a go-to high end restaurant in the Old Saybrook-New Haven area, and continued his praise regarding the new cafe.

Serves 6

Watercress Butter:
1 bunch watercress
1/3 cup chopped fresh chives
1/3 lb sweet unsalted butter, cut in pieces
salt
pepper

Veal:
1/4 cup flour
12-18 slices veal loin
salt
pepper
3 tbsp oil

Sauce:
1 tbsp shallots
1/2 cup heavy cream
1/4 cup white wine

Watercress Butter:  Blanch watercress 30 seconds in rapidly boiling water. Drain immediately; refresh in ice water.  Squeeze to remove as much moisture as possible.  Cut off one inch of stems and discard.  Chop coarsely; puree with chives in food processor for 4-5 minutes, scraping sides.   Add butter and process until smooth.  Salt and pepper to taste.

Veal:  Lightly flour and season veal.  Heat the oil in a saute pan.  Cook veal quickly over high heat; just a few minutes on each side.  Remove to hot serving dish or individual plates.

Sauce:  In small saucepan, boil the white wine with shallots over high heat until liquid is reduced to about 2 tbsp.  Add cream and reduce again to about 3 tbsp.  Remove pan from heat and quickly whisk in watercress butter by tablespoonfuls.  Adjust seasoning if necessary.  Pour sauce beside  the veal, not on top.


                                     

Review of last recipe - Chocolate Chip Brownies (photo above) - Was pleased with this recipe because it made a small enough quantity so that I don't have to feel like I'll have brownies around to eat for a week.  Normally, I make brownies from a mix, but this was just as easy and so much better.

TODAY'S RECIPE - MARINATED ROUND STEAK
From a Star Market recipe dated March 1, 1980.

Serves 6

2 lbs round steak, about 1" thick
unseasoned meat tenderizer
1 1/4 cups wine or cider vinegar
1/2 cup oil
1 tbsp italian seasoning
2 cloves garlic, minced
1 bay leaf
1 tbsp pepper

Place steak in shallow dish and sprinkle with meat tenderizer following label directions.  Cover with mixture of vinegar, oil, herbs, garlic and bay leaf.  Cover and chill about 2 hours, turning meat several times so that it will season evenly.

When ready to broil, remove meat from marinade. Place on broiler rack and sprinkle top evenly with half of the pepper.

Broil about 6" from heat for 10-12 minutes.  Turn, sprinkle with remaining pepper, and broil for an additional 8-10 minutes for rare, or more until steak is done to your preference.

Remove to a cutting board and slice diagonally into 1/4"-1/2" thick slices.

Review of last recipe - Broiled Marinated Chicken Breasts  (photo above) - The chicken breast (actually, 1/2 of it) is in the upper right hand corner, along with some lo mein I made.  It was really tasty and very moist!

TODAY'S RECIPE - CHOCOLATE CHIP BROWNIES
From The Boston Globe, November 16, 1983 ...

Serves 16 -  325 degree oven

Shortening to grease cake pan
3/4 cup granulated sugar
6 tbsp butter
2 tbsp milk
12 oz semisweet chocolate pieces; divided into two equal portions
1 tsp vanilla
2 eggs
3/4 cup flour
1/3 tsp baking soda
1/4 tsp salt
1 tbsp confectioners' sugar

Grease a 9" square baking pan and set it aside.  Preheat oven to 325 degrees.

Put sugar, butter and milk in a 3 qt saucepan and set over medium heat and cook mixture, stirring constantly until butter melts and mixture begins to boil.  Immediately remove saucepan from heat.

Add 6 oz of the chocolate pieces to the mixture in saucepan and stir with a spoon until chocolate melts.  Let the chocolate mixture cool about 1 minute.

Add vanilla and 1 egg to the mixture in the saucepan.  Beat with portable mixer until mixture is smooth and well blended.  Add another egg and beat well.  Add flour, baking soda sand salt to the mixture in the saucepan. Beat just until mixture is well blended.  Stir in remaining chocolate pieces.

Transfer mixture to greased pan.  Set pan on the middle rack of a preheated 325 degree oven and bake for 30-35 minutes.

When brownies are done, remove pan from oven.  Set pan on a rack and let brownies cool completely.

Put confectioners' sugar in a small strainer.  With the bottom of a spoon, press sugar through the strainer over the top of the brownies.  Cut brownies into 16 squares.

Review of last recipe - Louisiana Jambalaya (photo above) - Not very appetizing looking, and I guess I'm really just not a big fan of jambalaya, although I like all the ingredients.

TODAY'S RECIPE - BROILED MARINATED CHICKEN BREASTS

Marinade:
2 tsp minced garlic
1 tbsp fresh ginger
3 oz unsweetened pineapple juice
1/8 cup orange juice
1/4 cup soy sauce
1/8 cup cider vinegar
1/8 cup honey

6 chicken breasts, skinned and boned
1/8 cup chinese duck sauce

In a blender or food processor, combine the marinade ingredients and whirl until well blended.

Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them.
Cover with plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally.

Preheat the broiler, positioning the rack 4" from the heat.

Transfer the chicken breasts from the marinade to a pan.  Brush the surface of the breasts with the duck sauce.  Broil for 5-10 minutes, without turning, until the breasts are firm to the touch and cooked through.

Review of last recipe - Lemon Lamb with Potatoes (photo above) - Better when reheated, but I'm more of a fan of my lamb seared and medium rare; not cooked through.

TODAY'S RECIPE - LOUISIANA JAMBALAYA

Serves 8

1 broiler-fryer (about 3 lbs), cut up
1/2 tsp salt
1/4 tsp pepper
2 tbsp shortening or bacon fat
2 tbsp flour
1 lb smoked sausage, sliced
2 medium onions, chopped (1 cup)
1 green pepper, diced
3 cups peeled tomatoes, diced
1 clove garlic, finely chopped
3 cups water
3/4 tsp thyme, crumbled
1/2 tsp salt
1/2 tsp liquid red pepper seasoning
2 cups uncooked long grain rice
1 lb shrimp; shelled and deveined
1/4 cup chopped parsley
1/2 cup finely chopped scallions

Sprinkle chicken with salt and pepper.  Heat shortening (or bacon fat) in large skillet and brown chicken on all sides.  Remove from skillet.

Sprinkle flour into fat remaining in skillet.  Cook, stirring constantly, until the mixture turns a light brown (making a roux).

Return chicken with the sausage, onions, green pepper, tomatoes and garlic.  Cook, stirring gently, about 10 minutes.

Stir in the water, thyme, salt, red pepper seasoning and rice.  Bring to a boil, then lower heat and cover. Simmer 15 minutes.  Stir in shrimp and simmer for another 15 minutes. Stir in parsley and scallions and simmer 5 minutes longer or until rice is tender.

Review of last recipe - Chocolate Chip Brandy Souffle - The photo looked so nasty, I didn't want to post it. Word to the wise ... I chopped up chocolate chips instead of grating a piece of chocolate so all the pieces went to the bottom.  Still, it was quite tasty!

TODAY'S RECIPE - LEMON LAMB WITH POTATOES
A Middle Eastern inspired lamb stew layered with potatoes.

Serves 6

1/4 cup lemon juice
1 tbsp oil
1 lg garlic clove, crushed
1/4 tsp coriander seed, ground
pinch of ground pepper
2 lbs. lamb (from neck, shoulder or shank, trimmed of excess fat and cut into 1" cubes

1 tbsp butter
1 tbsp oil
3 medium onions, chopped
1/8 tsp cumin seed
pinch of ground allspice
2 cups beef stock
3 tbsp tomato paste

1 1/2 lbs. potatoes; boiled until tender, peeled and thinly sliced
4 scant tbsp fresh coriander leaves (aka cilantro)
2 tbsp lemon juice

Combine lemon juice, 1 tbsp oil, garlic, coriander and pepper in shallow large dish.  Add lamb and stir to coat.  Cover and refrigerate 24 hours, stirring mixture occasionally.

Remove meat from marinade using slotted spoon; reserve marinade.  Pat meat dry.  Heat butter and oil in heavy large aluminum skillet over medium-high heat.  Add lamb in batches and brown on all sides.  Transfer lamb to 3-4 qt saucepan or dutch oven.  Pour off all but thin film of fat from skillet.  Place skillet over medium-low heat, all onion and cook until soft, stirring frequently.  Blend in cumin and allspice and cook for 30 seconds.  Add stock, tomato paste and reserved marinade and stir, scraping up any browned bits.  Bring mixture to boil.  Pour over lamb.

THIS IS WHERE THE RECIPE ENDS (I DIDN'T CLIP THE REMAINING DIRECTIONS!).  Have to punt here... I will be layering the sliced potatoes over the lamb, adding the rest of the lemon juice and basting with the sauce.  Serving with cilantro on top.

Review of last recipe - Lamb Stew (photo above) - Not a very appetizing looking photo. Ended up finding lamb stew pieces on the bone, and also substituted most of the water with chicken broth.  It was a serviceable stew, but like I said, not really what I want to eat in August.

TODAY'S RECIPE - CHOCOLATE CHIP-BRANDY SOUFFLE
From Family Circle Magazine ...had to go to a dessert as I'm getting tired of lamb.

Serves 8

6 eggs, separated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk
1/4 cup brandy
1 tsp vanilla
1/4 tsp salt
1 cup heavy cream
6 squares semisweet chocolate, grated

Measure off a length of aluminum foil long enough to encircle a 4-cup souffle dish.  Fold in half lengthwise. Fasten to dish with tape or string so collar is about 6 inches higher than rim.

Beat egg yolks slightly in saucepan.   Stir in gelatin, 1/2 cup of the sugar and the milk.  Cook over low heat; stirring constantly until gelatin is completely dissolved and mixture thickens slightly and coats a metal spoon. Remove from heat and stir in brandy and vanilla.

Beat egg whites and salt in a large mixing bowl until foamy. Beat in remaining sugar, a tablespoon at a time, until meringue forms soft peaks. Beat cream in another bowl until stiff.

Stir 1/4 of the meringue into the egg yolk mixture.  Gently fold egg yolk mixture, whipped cream and grated chocolate into remaining meringue. Pour mixture into prepared dish.  Refrigerate at lest 4 hours or until set. Remove collar.  Garnish with chocolate.

Review of last recipe - Lamb Scallopini (photo above) - This is not how I like to eat lamb!  It wasn't that it was that bad, but the lamb gets lost in the breading.

Note:  Since my constant goal is to either lose weight or maintain weight loss, I am suspending the dessert portion of my quest to sample every recipe I've ever saved.  I will only be making desserts sporadically.

TODAY'S RECIPE - LAMB STEW
Yes, it's August and not really stew weather, but I will carry on.  The date on this recipe is 10/4/80; my 26th birthday.

After reading through the recipe, there is no way that I would just simmer meat in water with vegetables.  I am going to use seasoned flour to lightly coat the meat, brown the meat in oil, then add the vegetables.  The flour up front will help sear the meat and add thickness to the finished stew.

Serves 4-5

1 1/2 lbs lamb, cut for stew
5 medium potatoes
5 medium onions
5 stalks celery, cut into thirds
5 carrots, cut into thirds
1 clove garlic, minced
1-2 tsp salt
3 tbsp flour
gravy coloring (something I would never use)

Place lamb in heavy pan.  Add boiling water to cover meat.  Cover pan, and cook slowly for 1/2 hour.  Add remaining ingredients except flour. Cook 40-60 minutes or until fork tender.  Set aside to allow fat to float to surface.  Skim off.  Blend 4 tsp fat with 4 tbsp flour.  Stir into simmering stew with wire whisk.

Review of last recipe - Strawberry Strips  (photo above) - I guess I took a double serving!  It was good, easy to make and perfect for a summer dessert.  When I was placing the 1/2" strips onto the sides of the rectangles, they stretched so I folded them to make a raised side of all four sides.

TODAY'S RECIPE - LAMB SCALOPPINI
Serves 3-4

1 lb thin lamb leg slices
2 tbsp flour
salt, pepper, crumbled rosemary

1 egg
1 tbsp water
1 cup seasoned soft bread crumbs

4 tbsp oil
1 clove garlic
2 cups (15 oz can) tomato sauce
4 tbsp red wine
1/2 cup sauteed mushrooms

Pound lamb between sheets of waxed paper.  Dust with seasoned flour. Dip into egg beaten with water, then into the bread crumbs.

Heat oil in skillet with garlic.  Add lamb slices and brown on both sides. Remove lamb, keep warm, discard garlic.

Add tomato sauce and wine to the pan and simmer gently a few minutes, stirring.  Add mushrooms.

Serve lamb with spaghetti or green noodles, spooning sauce over and sprinkle with chopped parsley and grated parmesan cheese.

Review of last recipe - Lamb Pastitsio (photo above) - Really delicious!

TODAY'S RECIPE - STRAWBERRY STRIPS
Makes 16 servings.   Oven at 350 degrees

1 frozen puff pastry strip (from a 17 1/4 oz pkg)
2 tsp sugar
1/2 recipe pastry cream (to yield about 1 cup)
1 pint medium sized strawberries; washed and hulled
1/4 cup strawberry jelly
1 tsp sugar
2 tbsp pistachio nuts; chopped

Defrost pastry strip following label directions and place on a large cookie sheet.  Unfold.

Cut pastry in half lengthwise.  Cut a 1/2" lengthwise strip from the 2 long sides of each pastry rectangle; prick pastry well with a fork.  Brush all 4 narrow strips with water.  Press a strip, moistened side down, along each of the 4 long sides of the 2 pastry rectangles to form "sides" to hold in the filling.  Press strips down with tines of a fork to make a decorative pattern and brush again with water.  Sprinkle with the 2 tsp sugar.

Bake in a moderate oven; 350 degrees, for 20 minutes, or until light golden brown.  Cool completely on wire rack.

Spread 1/2 cup pastry cream down length of each strip.  Top with strawberries, pointed end up, 2 to a row, 8 times.

Melt strawberry jelly with the remaining 1 tsp sugar in a small skillet over low heat; let bubble 1/2 minute; cool slightly.  Brush over strawberries to glaze; sprinkle nuts down sides of strawberry strips.  Chill until serving time.  Cut in serving pieces across rows of strawberries to serve.

Review of last recipe - Chocolate Chip Angel Cookies (photo above) - They were good and the shortening made them light, but I like the original Toll House cookie recipe from the chocolate chip bag better.  They would probably make one of the 47th tastiest, but I am on the lookout for the tastiest!

TODAY'S RECIPE - LAMB PASTITSIO
Serves 2-4   - Oven at 375 degrees

1 tbsp olive oil
1/2 small onion, finely chopped
2 garlic cloves, minced
1/2 lb. lean ground lamb
3/4 cup tomato sauce
2 tbsp parsley, minced
1/4 tsp dried rosemary, crumbled
pinch of cinnamon
salt and pepper

2 tbsp (1/4 stick) butter
1 tbsp flour
3/4 cup milk
2 tbsp parmesan cheese, grated

1/4 lb ziti (or other macaroni type pasta)
1 egg, beaten

1/2 cup swiss cheese, grated
freshly grated nutmeg

Heat oil in skillet over medium heat.  Add onion and garlic and stir until soft; about 5 minutes.  Add lamb, and stir until almost cooked, with some pink remaining.  Drain off fat.  Blend in tomato sauce, parsley, rosemary and cinnamon.  Season with salt and pepper.  Set aside.

Melt 1 tbsp butter in small saucepan over medium-low heat.  Blend in flour with wooden spoon and stir 3 minutes.  Gradually add milk, whisking until sauce thickens and just comes to a boil; about 5 minutes.  Remove sauce from heat.  Stir in parmesan and nutmeg.  Set aside.

Preheat oven to 375 degrees.  Cook pasta in large pot of boiling salted water until just firm/al dente; about 10 minutes.  Drain well and return to the pot.  Mix in egg and remaining 1 tbsp butter.

Grease 2 small gratin or baking dishes.  Divide half of the pasta between dishes.  Cover with all of the lamb.  Sprinkle each with half of the cheese. Top with remaining pasta.  Spoon sauce over and sprinkle with remaining cheese.  Dust lightly with nutmeg.

Bake until tops are puffy and golden; 55-60 minutes. Serve hot.

Review of last recipe - Lamb Kebobs with Vegetables (photo above) - Really delicious marinade ... a keeper!

TODAY'S RECIPE - CHOCOLATE CHIP ANGEL COOKIES
Submitted by Mrs. Wayne Roberts, New Ulm, MN ...Hard to tell which magazine I clipped out this recipe from, but in trying to find out who Mrs. Roberts is/was, I found that Mr. had died in 1999 at the age of 80 (didn't really go beyond that), and when inserting Mrs. Wayne Roberts in Google search, found that this recipe was also published in the book, The 47 Best Chocolate Chip Cookies in the World, so these must be good!

Makes 5 dozen - 350 degree oven

2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup walnuts; coarsely chopped
1 pkg (6 oz) semisweet chocolate pieces
granulated sugar

Preheat oven to 350 degrees.  Lightly grease cookie sheets.

Combine flour, baking soda, cream of tartar and salt in a small bowl.

Beat butter, shortening and sugars in large bowl until blended.  Add egg, and beat well, then add vanilla.  Add flour mixture and blend well.  Stir in walnuts and chocolate pieces.

Roll dough into walnut-sized ball and roll in granulated sugar.  Place about 2" apart on prepared cookie sheets.

Bake in preheated 350 degree oven for 12-15 minutes or until firm to touch.  Cool on wire racks.

Review of last recipe - Strawberry Tart with Beurre Noisette (photo above) - Totally yummy!  My kind of dessert; not too sweet, with an egg-y type of filling, a shortbread crust and fruit!

TODAY'S RECIPE - LAMB KABOBS WITH VEGETABLES
Serves 6

1/2 cup vegetable oil
1/2 cup lemon juice
1 small onion, minced
1 tsp oregano, crumbled
2 tsp marjoram, crumbled
1/4 cup minced parsley
1 clove garlic, chopped
2 lbs lamb leg or shoulder; cut into 1 1/2" cubes
1 basket cherry tomatoes
2 medium green peppers, cut into squares (will substitute red, which I prefer)
1 lb large mushrooms, stems removed
2 summer squash, cut into chunks

Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl.  Stir in lamb, cover and let marinate overnight in the refrigerator.

Thread lamb on 6 metal skewers.  Grill or broil 6" from the heat, 15 minutes, turning and basting frequently with marinade.  Thread vegetables on separate skewers and continue grilling lamb and vegetables, turning and basting for about 15 minutes longer, or until meat is done as you like it and vegetables are tender.

Review of last recipe - Lamb Chops with Blue Cheese (photo above) - I love blue cheese and I love lamb chops; was curious as to whether they would play well together.  Not impressed; better as separate entities.

TODAY'S RECIPE - STRAWBERRY TART WITH BEURRE NOISETTE
Serves 6-8

Pate Sucree
1 1/2 cups flour
1/4 cup sugar
pinch of salt
10 tbsp (1 1/4 sticks) chilled unsalted butter, cut into 1/2" pieces
2 egg yolks

Beurre Noisette
2 eggs, room temperature
3/4 cup plus 2 tsp sugar
1/4 cup flour
1/4 cup (1/2 stick) butter, warmed until medium brown, then cooled
dash of vanilla

3 cups thinly sliced strawberries
1/2 cup strawberry preserves, melted and strained

For pate:  Combine flour, sugar and salt in large bowl.  Cut in butter until mixture resembles coarse meal.  Add yolks and mix until dough just holds together.  Flatten into disc.  Wrap tightly in plastic and refrigerate for at least 1 hour (or up to 3 days).

Butter 4 1/2: x 14" rectangular flan mold.  Roll dough out on lightly floured surface into 8" x 16" rectangle; 1/8" thick.  Fit dough into pan, pressing gently.  Trim and form edges.  Freeze until firm (or up to 1 month).

For beurre noisette:  Preheat oven to 450 degrees.  Whisk eggs, sugar and flour in medium bowl to blend.  Add butter and vanilla.  Pour into crust. Bake 5 minutes.  Reduce oven temperature to 325 degrees and bake until firm; 40-50 minutes.  Cool.

To assemble:  Arrange strawberry slices in overlapping rows atop tart. Brush with preserves.  Serve within 2 hours.

Review of last recipe  - Chocolate Chiffon Pie (no photo because it was a mess of  a pie!) - I loved the toasted coconut crust, but it was such a mess/tough to get out of the pan.  I wouldn't want to make it for guests.

TODAY'S RECIPE - LAMB CHOPS WITH BLUE CHEESE

Serves 1-2

2 loin lamb chops; 1 1/2" thick
1 oz blue cheese
2 tsp worcestershire sauce

Preheat broiler.  With small sharp knife, trim fat from chops.  Then make a deep slit in "fat side" of each chop to make pocket.  Use half of the blue cheese to stuff each chop.  Press to close pocket.

Place on broiler pan and lightly sprinkle with worcestershire sauce; using 1/2 tsp for each side.

Broil about 7 minutes, then turn and sprinkle with remaining worcestershire sauce and cook for 7 minutes more, or until pink.

Review of last recipe - Italian Sausage Provencale (photo above) - Certainly tasty enough, but nothing that I need a recipe to make.

TODAY'S RECIPE - CHOCOLATE CHIFFON PIE
From Family Circle Magazine, claiming that the cost is $.70 per serving. Back in when?

Serves 8

1/4 cup (1/2 stick) butter
7 oz flaked coconut, toasted
3 envelopes unflavored gelatin
2 cups sugar
1 tsp salt
2 2/3 cups water
4 oz unsweetened chocolate
6 eggs, separated
2 tsp vanilla
1/2 tsp cream of tartar
1 cup heavy cream, whipped

Melt butter in medium-sized saucepan.  Stir in coconut and remove from heat.  Press mixture against side and bottom of 9" pie plate.  Refrigerate.

Combine gelatin, 1 cup of the sugar, the salt, water and chocolate in saucepan.  Place over low heat until chocolate melts and sugar dissolves. Remove from heat.

Beat yolks slightly in medium-sized bowl.  Stir a little hot chocolate mixture into yolks; return to saucepan.  Heat, stirring occasionally, just until boiling.  Transfer to bowl; cool over ice water, stirring occasionally, until mixture mounds.  Add vanilla.

Beat egg whites and cream of tartar in large bowl until foamy.  Gradually beat in remaining 1 cup sugar until meringue forms stiff glossy peaks; do not under beat.  Fold meringue into chocolate mixture; chill briefly.  Mound into coconut shell.  Refrigerate until firm; about 4 hours.

Garnish with whipped cream.

Review of last recipe - Squash Biscuits (no photo!) - I guess I'm not much of a yeast-using baker, as the dough never rose, and the baked biscuits were what I would imagine hard tack is.

TODAY'S RECIPE - ITALIAN SAUSAGE PROVENCAL

Serves 4

1 lbs fresh italian sausage (will be substituting chicken sausage)
water
2 cloves garlic, minced
4 medium onions, quartered
4 green peppers, chopped into 1" pieces (will be substituting red peppers)
4 zucchini, cut into 1/2" slices
1 tsp italian seasoning
1 16 oz jar spaghetti sauce

Pierce sausages several times with fork, and place in saucepan with 1/3 cup water and cover pan.  Start on high heat, then when steaming turn to low heat for 20 minutes.  Remove sausage from pan and set aside. (Obviously, cooking chicken sausage is much simpler; just brown in a bit of olive oil, then turn down heat to warm throughout.)

Saute vegetables in some olive oil and season with italian seasoning.  Add spaghetti sauce and heat through.  Serve with pasta.  (I will be going virtually carb free by using tofu "spaghetti" noodles.)

Review of last recipe - Individual Beef Wellingtons (photo above) - An easy dish to make, but I guess I could have made it nicer looking. I was surprised that the meat wasn't overcooked; was a medium rare.

TODAY'S RECIPE - SQUASH BISCUITS
From The Boston Globe, October 26, 1983 ...

Makes 4 dozen - 400 degree oven

1 cup cooked, mashed butternut squash or pumpkin
2 cups milk
1/4 lb butter, at room temperature, and cut into tablespoon sized pieces
3/4 cup sugar
3/4 tsp salt
2 pkgs powdered yeast
1/2 cup warm water
6 1/2 cups flour

In a medium saucepan, combine mashed squash, 1 cup milk and butter. Heat mixture slowly; stirring constantly.  Add sugar, salt and remaining milk.  Continue heating until lukewarm.

Dissolve yeast in warm water and add to squash mixture.  Add 4 cups flour and mix it to a soft dough.  Continue adding flour, a little at a time, until the dough is soft, but not tacky.  Place in a greased bowl, cover, and let rise for 1 hour in a warm place free from drafts.

Cut the dough down with a knife, cover and let it rise another hour. Preheat oven oven to 400 degrees.  Cut dough down again and turn out onto a lightly floured board.  Knead lightly to remove any large air bubbles.  Roll out dough to a large rectangle about 1/2" thick.  Cut dough into rounds of 2-2 1/2" in diameter and arrange on a lightly greased baking sheet and let rise 1 hour.  Bake about 20 minutes.  Remove, cool and serve.

Review of last recipe - Chocolate Cheese Pie (photo above) - A good enough dessert, but nothing special.

TODAY'S RECIPE - INDIVIDUAL BEEF WELLINGTONS
Serves 2 - 400 degree oven

1 tbsp butter
2 filets mignons (8 oz each; 1 1/2" thick)
2 heaping tbsp liverwurst (Although I do like liverwurst, I think it may ruin the taste of the steak, so I will be substituting truffle mousse pate.)
1/2 sheet frozen puff pastry; thawed
1 egg beaten with 1 tbsp milk

In a small skillet in hot butter, brown filets well and drain on paper towel. Spread 1 heaping tbsp of the pate on top of each filet.  Cut thawed pastry sheet in two, and roll each piece to a 6 1/2" square.  Wrap each filet, pate side up, in square, brush edges with water, and press to seal.  Brush all over with the egg mixture, and prick well with a fork.  Decorate with additional pastry strips, if desired.  Place on an ungreased baking sheet, and bake in preheated 400 degree oven for 20 minutes, or until golden brown.

Review of last recipe - Herbed Stuffed Pork Chops (photo above) - An okay stuffed pork chop; just nothing special.

TODAY'S RECIPE - CHOCOLATE-CHEESE PIE
Best made early in the day or the night before.

Serves 8-10

Graham cracker pie shell
1 1/4 cups graham cracker crumbs
3 tbsp sugar
6 tbsp butter, melted

1 pkg (8oz) cream cheese, softened
1/2 cup sugar
dash of salt
1 1/2 tsp vanilla
2 eggs
3 squares (3oz total) semisweet chocolate, melted and cooled slightly
whipped cream

Prepare pie shell by mixing the graham cracker crumbs, sugar and butter together.  Press firmly in 9" pie plate.  Chill in freezer.

In a small bowl, beat cream cheese, sugar, salt and vanilla until well blended.  At low speed, beat in eggs one at a time, until smooth.  Beat in chocolate.

Spread evenly in pie shell.  Bake in preheated 350 degree oven for 15 minutes.  Turn off heat, and let pie stand in oven for 10 minutes longer or until knife inserted in center comes out clean.  Cool, then chill.

To serve, garnish with dollops of whipped cream.

Review of last recipe - Waldorf Chocolate Cake (no photo) - Boring chocolate cake with little taste ... the whipped cream doesn't count!

TODAY'S RECIPE - HERB STUFFED PORK CHOPS
From Family Circle Magazine.

Serves 4 - 350 degree oven

1/2 lb chopped mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
1/2 cup (1 stick) butter
1 cup packaged bread crumbs
1/4 tsp ground sage
\1/2 cup chopped parsley
1/2 cup chopped dried apricots
4 double center loin pork chops with pockets
1/2 tsp salt
1/4 tsp pepper
1 cup dry white wine

Saute mushrooms, onion and celery in 1/4 cup of the butter in a large baking dish or skillet with ovenproof handle, until tender; about 3 minutes. Add bread crumbs, sage, parsley and apricots.

Sprinkle pork chops inside and out with salt and pepper.  Stuff pork chop pockets loosely with mixture and secure openings with wooden picks. Wipe out dish/skillet.

Brown chops on both sides in remaining 1/4 cup butter in same ovenproof pan.  Pour wine around chops and cover.

Bake in 350 degree oven for 1 hour or until tender.  

Review of last recipe - Herbed Chicken Saute (photo above) - Pretty boring chicken!

TODAY'S RECIPE - WALDORF CHOCOLATE CAKE
Made with mayonnaise, instead of eggs and shortening.

8 Servings - 350 degree oven

2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa, preferably Dutch process
1 tsp baking soda
1/4 tsp salt
1 cup cold water
1 1/2 tsp vanilla
2/3 cup mayonnaise
1 cup heavy cream, whipped or 1/3 cup confectioners' sugar

In a large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, vanilla and mayonnaise and beat at low speed just until smooth.

Turn into 2 greased and waxed-paper-lined 8" layer cake pans, or one greased and floured 9" square baking pan.  Bake in preheated 350 degree oven for 30 minutes for 8" pans, and 45 minutes for 9" pan, or until cake pulls away from the sides of the pan and  toothpick inserted comes out clean.

Cool on rack for 5 minutes, then unmold and let cool completely before frosting with whipped cream and stacking them.  For the square cake, sift confectioners' sugar over top.

Review of last recipe - Walnut Sticky Buns (photo above) - It's embarrassing to realize that, although, the sticky buns did come out pretty well, I didn't follow the recipe very closely.  I just assumed I was having trouble because I don't make yeast dough often.  Note to self ...

TODAY'S RECIPE - HERBED CHICKEN SAUTE

Serves 4

2 tbsp flour
1/2 tsp each dried savory and rosemary
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
1 tsp minced fresh garlic
1 3 lb chicken; cut into 8 serving pieces
2 tbsp olive oil
1/2 cup dry white wine
1 cup chicken broth
1 tbsp chopped shallots
2 tbsp minced parsley
1 tbsp unsalted butter
1 tsp lemon juice

In a large bowl, mix the flour, savory, rosemary, salt, pepper and 1/2 tsp each of the thyme and garlic.  Add chicken and toss.

In a heavy skillet, heat oil over high heat.  When smoking, add chicken; skin side down, and brown 2-3 minutes on each side.  Add wine and 1/2 cup broth.  Reduce heat to low, cover and cook 15-20 minutes; until chicken is tender.

Remove chicken to a warm platter.  Add shallots to pan juices along with the remaining 1/2 cup broth and the rest of the thyme and garlic.  Simmer 2-3 minutes over moderate heat; stirring frequently until syrupy.  Whisk in parsley, butter and lemon juice. Spoon over chicken.

Review of last recipe - Herb Glazed Pork Chops - No photo because it wasn't worth the time to take the picture.  The meat was dry and not very tasty.

TODAY'S RECIPE - WALNUT STICKY BUNS

Makes 12 - 375 degree oven

1 envelope active dry yeast
2 tbsp warm water
1/4 cup boiling hot milk
1/2 cup sugar
3 tbsp shortening
1/2 tsp salt
1 egg
2 cups flour
1 tsp grated lemon peel
1/4 tsp ginger
Walnut Pan Coat (recipe below)*
1 tbsp melted butter
1/2 cup chopped walnuts
1/4 tsp cinnamon

Sprinkle yeast over warm water; let stand 5 minutes to soften. Meanwhile, stir hot milk, 1/4 cup sugar, shortening and salt together. When lukewarm, add egg, 1 1/2 cups flour, lemon peel, ginger and yeast. Beat on mixer at medium speed for 2 minutes.  Stir in remaining 1/2 cup flour to make a moderately soft dough.  Knead a few seconds to smooth out and round up dough.  Cover and let rise in warm place until doubled; 1 - 1 1/2 hours.

Prepare *Walnut Pan Coat by melting 1/2 cup butter in small saucepan. Add 1/2 cup brown sugar, 2 tbsp dark corn syrup and 1 tbsp water.  Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9" layer cake pan and sprinkle with 1/2 cup large pieces of walnuts.

When dough has risen, turn out onto floured board and roll out to an 8" x 12" rectangle.  Spread with butter, sprinkle with 1/2 cup walnuts and remaining 1/4 cup sugar mixed with cinnamon.  Roll tightly; starting from long side of the dough.  Cut in 1" slices and arrange cut side down in prepared pan; placing 3 rolls in center and 9 around the edges.  Let rise until doubled; 40-50 minutes.  Bake at 375 degree oven about 25 minutes until browned and baked through.  Loosen edges and invert over plate. Let pan rest on rolls for 1 minute so that syrup drains.  Serve warm.

Review of last recipe - Herbed Bottom Round Roast - Too boring to photograph!

TODAY'S RECIPE - HERB GLAZED PORK CHOPS
Serves 2

2 1" thick pork chops
coarse salt
cracked black pepper
1/2 tsp dried thyme, crumbled
1/2 tsp paprika
1/4 tsp dried marjoram, crumbled

1 tbsp butter
1 tbsp olive oil
1 large clove garlic
1/2 cup chopped onion
1/4 cup diced carrot
1/2 cup beef broth
1/4 cup dry white wine

1/3 cup whipping cram
1/4 cup diced pimiento
1/2 tsp crushed green peppercorns; rinsed and drained

Sprinkle pork chops on both sides with coarse salt and cracked black pepper.  Mix thyme, paprika and marjoram in small bowl.  Press herb mixture onto both sides of pork chops.

Melt butter and with oil in heavy small skillet over medium-low heat.  Add garlic and stir until golden; discard. Add pork and brown on both sides.  Remove form skillet and set aside.  Add onion and carrot and stir until lightly browned; 2-3 minutes.  Blend in broth and wine and bring to boil.  Return pork to skillet.  Cover and simmer gently until thermometer inserted in thickest portion of chops registers 170 degrees; about 25 minutes.

Remove pork chops form skillet.  Increase heat to high.  Whisk in cream; scraping up any browned bits, and boil until sauce thickens; about 2 minutes.  Stir in pimiento and peppercorns.  Season with salt and pepper.  Spooon sauce over chops and serve immediately.

Review of last recipe - Chocolate Cheesecake (photo above) - Just too chocolate-y ... guess I'm not such a chocolate fan after all.  It was very good, but too much chocolate for my taste.  Even with the whipped cream, there wasn't enough contrast in flavors

TODAY'S RECIPE - HERBED BOTTOM ROUND ROAST
A crock pot recipe from Star Market; a local grocery store.

Serves 8

4-5 lb bottom round roast, flour, salt, pepper, oil
2 celery stalks with leaves, sliced
2 medium onions, sliced
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp rosemary
water or beef broth

Dust roast with flour, then brown in oil on all sides in a skillet.  Sprinkle with salt and pepper.

Place roast on a rack in a crockpot and top with onions and celery.  Add herbs to 1/2 cup water or stock and pour over and around meat.

Cover and cook over low heat until fork tender; approximately 3 hours.  Add more liquid as needed.  Make gravy from drippings, if desired.

Review of last recipe - Herb Glazed Pork Chops (photo above) - The sauce was good, but not great.  Not a keeper.

TODAY'S RECIPE - CHOCOLATE CHEESECAKE (actually, New York
                             Chocolate Cheesecake)
This dense chocolate cheesecake can be refrigerated up to two days or frozen.
NOTE:  After baking, it needs to set in the refrigerator overnight before serving.
16 servings - 375 degree oven

3 pkgs (8 oz each) cream cheese, at room temperature
1 tsp vanilla
1/8 tsp salt
1 cup sugar
12 oz semisweet chocolate, melted and cooled
3 eggs
1 cup sour cream

Chocolate Crumb Crust
1 pkg (8-8 1/2 oz) chocolate wafers, crumbled coarse
6 tbsp butter, melted

In large bowl, beat cream cheese until very smooth.  Add vanilla, salt and sugar; beat until very smooth.  Add chocolate and beat until well blended. Add eggs one at a time, scraping bowl and beating well after each. Add sour cream; beat until smooth. Spoon into crumb crust (recipe below) and smooth top.

Bake in lower third of preheated 375 degree oven for 1 hour (cake will still be soft).  Cool completely on rack.  Leave in pan; cover top with foil and refrigerate overnight.  With sharp heavy knife, cut around sides of crust; pressing knife blade firmly against pan as you cut.  Release and remove sides of pan.  Insert firm (not flexible) metal spatula gently under crust and ease around to release cake completely from bottom of pan.  Cake will be firm and easy to transfer.  (At the point, cake can be refrigerated or wrapped airtight and frozen.  If frozen, thaw, wrapped, in refrigerator overnight.)  Place on a large platter, and serve cold with whipped cream, if desired.

Chocolate Crumb Crust
In food processor, whirl wafers to make 2 cups fine crumbs (or place wafers in plastic bag and crush with rolling pin --- the method I actually prefer).  Place in small bowl and stir in butter until well blended.  Grease sides only of 9" x 3" springform pan.  Tilting pan slightly, press 2/3 of the crumb mixture firmly 2 1/" up the sides of the pan.  Press remaining crumb mixture firmly on the bottom, and set aside.

Nutritional Information:  464 calories, 7 G protein, 37 G carbs, 34 G fat, 120 mg cholesterol

Review of last recipe - Rich Chocolate Caramels (photo above) - They did not come out soft and chewy, but more like fudge, so I will not be keeping this recipe.  Just a note that I don't often make candy, so maybe I did something wrong (?).

TODAY'S RECIPE - HERB GLAZED PORK CHOPS
Serves 2

2  1" thick pork chops
coarse salt and cracked black pepper
1/2 tsp dried thyme, crumbled
1/2 tsp paprika
1/4 tsp dried marjoram, crumbled

1 tbsp butter
1 tbsp olive oil
1 large clove garlic
1/2 cup chopped onion
1/4 cup diced carrot
1/2 cup beef broth
1/4 cup dry white wine

1/3 cup whipping cream
1/4 cup diced pimiento
1/2 tsp crushed green peppercorns; rinsed and drained

Sprinkle pork chops on both sides with coarse salt and cracked black pepper.  Mix thyme, paprika and marjoram in small bowl.  Press herb mixture onto both sides of pork chops.

Melt butter with oil in heavy small skillet over medium-low heat. Add garlic and stir until golden; discard.  Add pork and brown on both sides.  Remove from skillet and set aside. Add onion and carrot and stir until lightly browned; 2-3 minutes.  Blend in broth and wine and bring to boil.  Return pork to skillet. Increase heat to high. Whisk in cream, scraping up any browned bits, and boil until sauce thickens; about 2 minutes.  Stir in pimiento and peppercorns. Season with salt and pepper. Spoon sauce over chops and serve immediately.

Review of last recipe - Hamburgers with a French Accent (photo above) - I bought very lean hamburg, and that's not my norm.  Although I feel I cooked the burger medium rare, it just wasn't juicy enough for my liking.  The sauce was quite good, so I have to admit it elevated a non-so-juicy hamburger.

TODAY'S RECIPE - RICH CHOCOLATE CARAMELS
Soft and chewy ...

Makes 1 1/2 lbs.

1 cup granulated sugar
1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup half-and-half
2 squares (1 oz each) unsweetened chocolate
2 tbsp butter
1 tsp vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan.  Bring to boil; stirring to melt chocolate and dissolve sugar.  Reduce heat to moderate and continue cooking; stirring occasionally until syrup reaches 248 degrees on candy thermometer (firm-ball stage).

Remove from heat and quickly stir in butter and vanilla just until blended and butter melts.  Pour into well greased  8"x 8"x 2" pan.

Cool; cut into small squares.  If desired, top each square with pecan half or almond slivers.  Wrap individually in plastic wrap or foil.  Store in a cool, dry place.

Review of last recipe  - Chocolate Cake (photo above) - Way too rich, especially with the chocolate "frosting".  Would be better with some unsweetened whipped cream.  Also the "frosting" is really cake batter with raw egg in it, so I was a bit leery about it (I do eat raw eggs in Caesar salad, so I'm not a total wimp, but there's always the possibility of salmonella.).

I thought that I wouldn't mind chocolate upon chocolate recipes, but after two in a row, I'm ready to alternate from the back of the alphabetical list to the front so that I can have some variety.

TODAY'S RECIPE - HAMBURGERS WITH A FRENCH ACCENT
There were four recipes in this group, but I will try the one that appealed to me most; Hamburger Raifort (horseradish).   The others were thyme burgers, burgundy burgers and lyonnaise burgers.

Serves 2

12 oz ground beef round or extra lean ground beef
1/2 tsp worcestershire sauce
1/4 tsp pepper
1 tsp prepared horseradish
2 tbsp sour cream
2 tsp thin sliced scallions
1/4 tsp salt

Mix beef, worcestershire, pepper and 1/2 tsp of the horseradish.  Form into patties and broil the way you like them.  Mix sour cream, scallions, salt and remaining horseradish.  Spoon sour cream sauce over burger.

Review of last recipe - Glazed Loin of Pork (photo above) - This turned out to be a succulent pork roast, but I wasn't a huge fan of the glaze ... too barbecue like for me.

** Note:  Now, I'll be alternating between Meats/Poultry and Desserts as I'm out of Seafood recipes for this time period.

TODAY'S RECIPE - CHOCOLATE CAKE (Actually, named One-of-a-Kind
                                                                            Chocolate Cake)
From the New York Times, August 10, 1983 ...

Serves 6-8    350 degree oven

10 tbsp butter (1 stick + 2 tbsp)
10 oz bittersweet chocolate
6 eggs, separated
1 cup sugar

Preheat oven to 350 degrees.  Grease and lightly flour an 8" or 9" cake pan.

Combine butter and chocolate in heat proof bowl and place in pan of barely simmering water,  Slowly melt mixture, stirring occasionally. Remove bowl from water and cool.

Place yolks in mixing bowl and beat; slowly adding sugar until mixture is pale and thick.  Mixture should ribbon --- when beater is lifted from bowl, mixture will fall into bowl in folding ribbon effect.

Turn mixer on lowest speed and blend in chocolate mixture.  Beat only until blended.

Beat whites until stiff but not dry. Using lowest speed on mixer, beat whites into yolk mixture just until no white streaks show.

Remove about 1/3 of the batter, place in bowl, cover and refrigerate.

Spoon remaining batter into prepared cake pan.  Bake 20-30 minutes; just until toothpick inserted in center comes out clean.  Do not overbake. Cake will rise and then fall a little.  Remove from oven. Cover wire rack with wax paper and turn cake out onto wax paper and let cool completely. Frost with refrigerated batter.