Mexican eight layer dip

2 cups lettuce — shredded
1 9 ounce can bean dip
1/4 cup picante or taco sauce

8 ounces sour cream
6 ounces frozen avocado dip — thawed
1 cup cheddar cheese or monterey jack — shredded
1/4 cup green onion — sliced
2 Tablespoons pitted black olives — chopped
2/3 cup fresh tomato — chopped

tortilla chips

On a platter arrange lettuce, leaving a 2 inch open rim at edge of
platter. Combine bean dip and picante sauce. Spread bean mixture over
lettuce, making a layer 1/4 inch thick. Next layer sour cream and avocado
dip. Top with cheese, onions, and olives. Cover and chill 4 to 24 hours.
Before serving sprinkle with chopped tomato. Arrange chips or crackers on
the platter around spread.

Mini Chocolate Mousse Cups


12 ounces bittersweet or semisweet chocolate, chopped


8 ounces bittersweet or semisweet chocolate, chopped

3 tablespoons water

3 large egg yolks

1/4 cup powdered sugar

1/2 cup ground toasted hazelnuts

2 tablespoons hazelnut liqueur

1 1/2 cups chilled whipping cream

1/4 cup chopped toasted hazelnuts

If making plain chocolate mousse without hazelnuts, substitute vanilla extract for hazelnut liqueur.

For Cups:

Line mini muffin tin with paper liners.

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using pastry brush, brush chocolate over bottom and up sides of liners to coat evenly. Freeze until chocolate firms, about 30 minutes

Remelt chocolate; add 1 tablespoon to each cup and brush over bottom and up sides, forming second coat. Freeze until completely set, about 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)

For Mousse:

Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool briefly.

Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes. Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes. Fold cooled chocolate, then ground hazelnuts and Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.

Peel paper liner from each chocolate cup. Arrange cups on platter. Pipe mousse into cups. Sprinkle chopped hazelnuts over. Serve immediately or chill up to 1 day.

Old-Fashioned Vanilla Ice Cream

1 1/3 Cups sugar
1 Tablespoon Cornstarch
1/4 teaspoon salt
3 cups whole milk

2 egg yolks
1 can evaporated milk
1 cup whipping cream
1 tablespoon vanilla extract

In a medium saucepan combine sugar, cornstarch, and salt. Stir in whole
milk. Stir over med. heat until mixture begins to simmer.

Simmer 1 minute over low heat; set aside
In a small bowl, lightly beat egg yolks.
Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture.
Cook and stir over low heat 2 minutes or until slightly thickened.
Stir in evaporated milk, whipping cream and vanilla.
Cool to room temp.
Pour into ice cream canister.
Freeze in Ice Cream maker according to manufacturer’s directions.

Makes 2 quarts.

If tripling, cut the sugar back to 3 cups.

Use 2 cups total rock salt.

Pork Chops in Mustard Sauce

4 6 ounce bone-in pork center chop — (about 3/4 inch thick)

coarse salt

freshly ground black pepper

minced garlic

2 teaspoons olive oil

1 1/2 cups dry white wine

1/3 cup honey

1/4 cup dijon mustard


Rub pork with salt, pepper and garlic. Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork from pan.

Add the wine, honey, and mustard to pan; bring to a boil, and cook 3 minutes.

Add the pork; reduce heat, and simmer mixture for 12 minutes, turning the pork after 6 minutes. When pork is fully cooked, add a little cornstarch mixed with water to the sauce and whisk. Makes a nice sauce to serve over the pork and white rice.


“Cooking Light April 2001”

Press-In Cookie Crust

Yields one crust for one 9.5″ tart.

1 cup finely ground cookies (about 25 Chocolate wafers, 8 whole graham crackers, or 25 vanilla wafers)
2 Tbs. sugar
3 Tbs. unsalted butter, melted

mix cookie crumbs with sugar until well blended, drizzle the melted butter over the crumbs and mix until the crumbs are evenly moistened. Put the crumbs in the tart pan and spread the crumbs so that they coat the bottom of the pan and start to climb up the sides. Us your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

Bake the crust at 350 until it smells nutty and fragrant , about 10 minutes. Set on cooling rack and let cool.