Conference quark::human_relations-v1

Here's the recipe for the chocolate mousse that I usually bring to parties.
However, given the recent scares about salmonella poisoning from foods made
with raw eggs (as this one is), I will probably find something else to make
in the future.  (I've made this a number of times and nobody's gotten sick
yet, but I'd rather not keep risking it.  Your last chance is the Fall '90
party.)

					Steve

	Steve's Chocolate Mousse Grand Marnier

12oz Nestle semi-sweet chocolate chips
8 large eggs, separated
6T Grand Marnier (orange-flavored liqueur)
1/2 cup whipping or heavy cream

Utensils:
    Food Processor or blender
    Microwave or double boiler (haven't tried the latter)
    Mixer with at least one metal or glass bowl
    Rubber spatula
    Large spoon (wooden if possible)

1.  Melt chocolate.  Best way is to put chocolate in 4-cup Pyrex bowl,
    heat in microwave on full for 1 minute, stir, heat one more minute
    on full if necessary.  Don't overheat.  Stir chocolate until smooth.

2.  While the chocolate is heating, whip the egg whites until VERY stiff.
    You want the whites to be done about the same time as the chocolate
    is.

3.  Put in food processor or blender chocolate, egg yolks and Grand Marnier.
    Process with metal knife blade until smooth.  The consistency should
    be like a thick syrup - if it is too thick, add a tablespoon or two
    of hot water.

4.  With non-metal spoon, gently fold chocolate mixture into egg whites.
    Try not to stir the whites too much, as it is the spongy whites that
    give the texture.  Don't worry about getting the color perfectly
    even.

5.  Whip cream.  This works best if you can chill the bowl and the
    beaters in the freezer beforehand.  If not, try placing the mixer
    bowl in a larger bowl with ice water.  Whip the cream VERY stiff - almost
    to butter, but not quite...

6.  Fold whipped cream into chocolate mixture.  Again, be gentle, and it
    lends a bit of character if there are little pockets of whipped cream
    left around.

7.  Spoon into custard cups or other small bowls, of about 3-7oz capacity.
    Cover (with plastic, foil, etc.) and chill in refrigerator overnight.
    The longer you chill it, the better the texture is.  I've found that
    at least 3 days works best, 24 hours minimum.


Makes 8-16 servings.

Hints:  You can substitute 1 tablespoon of orange extract plus 4 T of
    water for the Grand Marnier, or try other liqueurs/flavorings, such
    as Chambord, Kahlua, Creme de Menthe, etc.  You can decorate the tops with
    whipped cream, chocolate chips, etc.

    Crabmeat stuffed Mushrooms
    
    Basically I started to make my favorite crab cakes. You start with one
    pound of shelled Maryland crab meat (mortgage the house!). You could
    use that stuff you get in the supermarket in a can but it's not as good
    as Maryland crab (IMHO).
    
    The basic recipe for crab cakes is:
    
    One pound of crab meat
    2 eggs beaten
    couple of tablespoons of Miracle Whip salad dressing
    several dashes of mustard flour
    a medium onion chopped finely
    a cup or two of crushed saltines
    
    Mix the whole thing up.
    
    For crab cakes you make the mixture into patties and fry in butter.
    
    For the stuffed mushrooms, take off the stems, chop up and saute in
    butter for a while. Mix the mushroom saute in with some of the crab
    cake mixture. Here's the good part. Stuff the mushrooms with as much
    crab meat as you want, bake at 350� for about 15 minutes with a final
    minute or two under the broiler.
    
    Then invite me over!
    
    Ron

    Since I didn't get the chance to bring my Peanut butter pie to the
    party... I figure I'd give you the recipe and let you make one
    yourself...
    
    It's simple actually.... 
    
    Buy one Grahmcraker pie crust, a package of the cooked vanilla pudding
    mix and a jar of creamy peanutbutter.
    
    Mix and cook the pudding as per the directions on the box but
    substitute one cup of peanut butter for one cup of milk.
    
    Pour into the pie shell and refrigerate until firm.  You can either
    add a wiped creame topping or sprinkle shaved chocolate on the top...
    
    As a change you can use a chocolate pie shell.  That's it.
    
    Skip 

What's the recipe for vegemite?

         Good guess.  Vegemite is a yeasty by-product of the beer
    brewing process.  Ack...phphpttt!!
    
                                    Greg

  According to the label Vegemite contains:

	Yeast Extract
	Salt
	Mineral Salt (508,509)
	Malt Extract
	Natural Colour (150)... (so that's what that icky brown colour is)
	Vegetable Extract
	Thiamine
	Riboflavin
	Niacin

  Now you know why it tastes so good ;^) ;^) ;^)

  Hugh.

>	Yeast Extract
>	Salt
>	Mineral Salt (508,509)
>	Malt Extract
>	Natural Colour (150)... (so that's what that icky brown colour is)
>	Vegetable Extract
>	Thiamine
>	Riboflavin
>	Niacin


	It's wonderful for the skin when you add it to bath water.

	kits

    Sounds like a great hangover cure. Or a d*mn good reason to
    stay sober :-)

    Re... Kit-Kat.... so THAT's your secret eh?    ;-)
    
    Skip

	RE:..Peanut Butter

	I'm looking into more things to do with peanut butter
	tho !  :-)


	kit

    Hmmmm why do I suddenly get a case of the shakes?
    
    Skip

>    Hmmmm why do I suddenly get a case of the shakes?
 

	Thanks Peanut Butter.....another new idea.

	Stay tuned for a recipe for Peanut Butter Shake !


   
	kits

    Kit kat... 
    
    2 scoops vanilla ice cream
    1 cup milk
    1 cup smooth peanut butter
    
    place in blender on "liquify" setting and let fly until it's well
    mixed.
    
    Chunky peanut butter is okay... but the nuts tend to sink to the
    bottom of the shake.
    
    Skip  

Um, Skip, shouldn't you put the lid on first?

			Steve

    
    Steve, thats why he said "Then Let Fly".......thats our Skippy.....
    
    hehehehe
    
    JD

	Steve,  Peanut Butter doesn't put the *lid* on anything !


	kits

    
>    Chunky peanut butter is okay... but the nuts tend to sink to the
>    bottom of the shake.
 

	I just bit clear through my bottom lip....

   

    Kit... I figured you would... heheheheheh ;-)
    
    Steve... no wonder I've had to spend 4 hours cleaning every time
    I make a peanut butter shake.... 
    
    Jd.... shhhhhhhhhh don't spread it around too much... hehehehe
    (pun intended)
    
    ;-)
    Skip

    
    I'm amazed that no-one has yet combined these two foods.
    I adore Vegmite and peanut butter sandwiches.
    This is pretty classy in the UK - the peanut stuff is imported from the
    U.S., the Vegemite from Aus.
    I think the bread's British, but I wouldn't swear to it....
    
    'gail

    Hmmmmmmmm..... vegimite and peanut butter..... hmmmmmmmm 
    
    Skip ;-)