Sauce Creme Au Chocolate

Sauce Creme Au Chocolate Chocolate cream sauce. 125 g cocoa 1/2 cup water 1 cup cream 2 tablespoons butter 2/3 cup sugar 1. Place the cocoa and water in saucepan. 2. Cook slowly until mixed and smooth. 3. Add sugar and stir until dissolved. 4. Just before serving, add, off the heat, the cream and butter. 5. Whip for 2 minutes. Jean Maguire

PINEAPPLE CREAM CHEESE CAKE.

12 October 10:09 PINEAPPLE CREAM CHEESE CAKE Author: Girard Imbrenda Ingredients: CAKE: 2 cups flour 2 cups sugar 2 eggs pinch salt 2 teaspoons baking soda 1 1/2 cups pecans 1 (20-ounce) can can crushed pineapple (include juice) FROSTING: 1 (8-ounce) package pkg. Philadelphia cream cheese 1/2 stick butter 1 teaspoon vanilla 2 cups powdered sugar Directions: Mix ingredients well and pour into long pan (9 x 13). Bake at 350 degrees for 40 minutes. Mix frosting ingredients well and pour over warm cake.

Jean Maguire.

BAKED GARLIC BROWN SUGAR CHICKEN


Ingredients:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Instructions:

Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes

Jean Maguire sent this to me.  Thanks Jean.  

Creamy Scalloped Potatoes with Ham

Creamy Scalloped Potatoes with Ham

Inspired by About Southern Food
Printable Recipe

Note: My recipe includes more vegetables and more sauce than the original recipe and it needed a longer baking time which I shared below.

3 pounds peeled potatoes, thinly sliced with a mandoline or very sharp knife, about 6 to 8 cups sliced potatoes
5 tablespoons butter or margarine
3/4 cup chopped celery
9 green onions, with about 3 inches of green top, chopped or 1 small leek, just the white and light green parts - chopped.
3/4 cup chopped carrots
2 cups diced cooked ham (I bought 1 pound of Boar’s Head ‘Sweet Slice’ ham in my deli. I had them cut it into 2, ½-inch slices which I diced)
5 tablespoons flour
2-1/2 to 3 cups milk
¾ teaspoon salt
¾ teaspoon pepper
1-1/2 cups shredded white cheddar cheese

In a large saucepan, melt butter over medium low heat; add celery, green onions, carrots, and ham. Sauté, stirring frequently, until vegetables are tender. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly; add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick. In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for approximately 75 to 90 minutes, or until the potatoes are fork tender.

Serves 4 to 6