IRC Chat Number 35 The FareShare Menu February 13, 1999 (Page 2 of 2) Esther's Cocoa Fudge Death By Chocolate Ala Mr. Food Blackbean Chili With Chocolate Cranberry Brownies Quick Chocolate Orange Mousse
	* Exported from MasterCook * Esther's Cocoa Fudge Recipe By : Esther Guyer Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Hershey'sŪ cocoa 3 cups sugar 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter 1 teaspoon vanilla Combine cocoa, sugar, and salt in a large saucepan. Add milk gradually, mix thoroughly. Bring to a bubbling boil on medium heat, stirring constantly. Heat to medium and continue to boil the mixture, stirring until creamy. Formatted for MasterCook by Art Guyer Discussion: Do you chill it, Art, and then cut into squares, right??!! [art] Yes. [] Do you pour it in a Saran lined Pan? What size? [art] Let cool and pour into 13 x 9 pan. Contributed to #FareShare IRC Chat, 13 February 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Death By Chocolate Ala Mr. Food Recipe By : The Mr. Food Cookbook Serving Size : 8 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package [19.8 oz] fudge brownie mix 1/2 cup Coffee liqueur 3 packages instant chocolate pudding -- 3.5 oz each 8 Chocolate-covered toffee candy bars -- Heath or Skor 12 ounces frozen whipped topping 1. Preheat oven according to brownie package directions. Bake according to directions, and let cool. When cool, prick holes in the tops of the brownies with a fork and pour the coffee liqueur into them. Let stand. 2. Prepare chocolate pudding according to directions. If you wish you can use low calorie pudding mix (it tastes the same). Break candy bars up into very small pieces with a food processor or a kitchen hammer. 3. Break up half the brownies and place in the bottom of a large trifle dish or glass bowl. Cover with half the pudding, half the candy and then half the whipped topping. Repeat layers with remaining ingredients. Typist's note: To cut the calories, you can use low calorie whipped topping, low calorie brownie mix, low calorie pudding and omit candy. Very very good and very very filling. MC formatting by bobbi ICQ# 12099532 NOTES : Cut in half this is enough for my trifle bowl. I used smaller brownie mix, half of liqueur, made 2 pkgs. of pudding and used 3/4 of it, 3 Skor bars and a little more than 6 oz. whipped topping. This recipe was also given to me by Carol Fox. She calls it Chocolate Toffee Trifle. She uses 9 candy bars and suggests using 4 teaspoons of strong brewed coffee and 1 tsp. sugar to substitute for coffee liqueur if not available. Contributed to #FareShare IRC Chat, 13 February 1999, by bobolink. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blackbean Chili With Chocolate Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams black kidney beans -- soaked 1 1/2 Pints water 4 Tablespoons virgin olive oil 250 Grams button mushrooms 1 onion -- finely diced 2 Cloves garlic -- crushed 2 Large potatoes -- cubed 1 red pepper -- cored seeded and diced 2 Teaspoons ground coriander 1 Teaspoon ground cumin 2 Teaspoons hot chilli powder 425 Milliliters tomatoes -- finely chopped 1 lime -- juice of 2 Tablespoons coriander 100 Grams dark chocolate Drain the beans and place in a pan of water and bring to the boil or 10 minutes, reduce the heat and cook for 45 minutes. Heat half the oil in a pan and fry the mushrooms. Remove the mushrooms and keep aside. Add the remaining oil to the pan and fry off the onions, garlic, potato, pepper and spices. Drain the beans, reserving the liquid. Boil down the liquid until reduced to 450ml. Stir the beans into the pan with the vegetables, add the reduced liquid, tomato and mushrooms. Bring to the boil, cover and simmer for 30 minutes. Stir in the lime juice, chocolate and coriander and cook for a further 5 minutes. Contributed to #FareShare IRC Chat, 13 February 1999, by candice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Brownies Recipe By : Edmonton Journal, March 1998 Serving Size : 9 Preparation Time :0:00 Categories : Fareshare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar -- [250ml] 1/2 cup oil -- [125ml] 2 eggs 2 teaspoons vanilla -- [10ml] 1/2 cup all-purpose flour -- [125ml] 1/2 cup unsweetened cocoa powder -- [125ml] 1 teaspoon baking powder -- [5ml] 1 1/2 cups sweetened dried cranberries -- [375ml] Preheat oven to 350F [180C]. Grease and flour an 8-inch [20cm] square pan. Place sugar, oil eggs and vanilla extract in a medium bowl. Beat at medium speed with an electric mixer to combine. Add flour, cocoa and baking powder. Mix on low speed for about one minute, gradually increasing to medium speed until dry ingredients are combined. Add cranberries, mixing well. Spread batter evenly in prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely before cutting. Makes 9 brownies. From the Food section of The Edmonton Journal, 18 March 1998. Formatted for MasterCook by Hallie du Preez. Discussion []We have lots of cherries grown in Michigan so lots of dried cherries, I bet they would work too. [allium] Oh, I'm sure they would - especially if they are sour cherries. I think the cranberries add the tartness to cut the chocolate. Contributed to #Fareshare by allium. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chocolate Orange Mousse Recipe By : Blue Flame Kitchen; Northwestern Utilities Serving Size : 6 Preparation Time :0:00 Categories : Fareshare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces semi-sweet chocolate -- chopped 1/3 cup strong coffee -- [75ml] 1/4 cup orange liqueur -- [50ml] 1/4 cup powdered sugar -- [50ml] 2 cups whipping cream -- [500ml] 1/2 teaspoon vanilla -- [2ml] Chocolate curls Combine the chocolate, coffee and liqueur in the top of a double boiler. Place over simmering water and stir until blended. Add sugar and continue stirring until very smooth and glossy. Remove from heat and refrigerate until cool. Whip cream with vanilla until thick but not buttery. Using a wire whisk gradually blend in the chocolate mixture. Mix lightly. Spoon mousse into 6 wine goblets or an attractive serving bowl. Cover top with plastic wrap and refrigerate server hours or overnight until ready to serve. To serve, top with chocolate curls. Serves 6 to 8. This may be frozen for up to 3 weeks. Serve partially frozen - do not thaw completely. From the Christmas '94 book of recipes tested and compiled by the staff of the Blue Flame Kitchen, Northwestern Utilities Limited, 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6. Formatted for MasterCook by Hallie du Preez. Contributed to #Fareshare IRC Chat, 13 February 1999, by allium. - - - - - - - - - - - - - - - - - -

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