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Category: - Author:- Contributor:
CHOCOLATE MOUSSE TORTE
Ingredient:

--CRUST:--

12 oz. vanilla wafers
1 1/4 sticks butter

--FILLING:--

12 oz. chocolate chips
1 oz. bitter chocolate
4 tbsp. sugar
6 tbsp. milk
8 egg yolks
2 tsp. vanilla

--TOPPING:--

1 pt. cream
2 tbsp. powdered sugar
1 tbsp. vanilla


Direction:

Combine crushed vanilla wafers with butter. Put in greased

cheesecake pan. Bake at 350 degrees for 5 minutes. Melt

chocolate, sugar and milk in double boiler. Cool. Beat egg

yolks and vanilla. Add to cooled chocolate mixture. Beat

egg whites and fold in mixture. Put on wafer crust.

Refrigerate. Add whipped topping mixture before serving.
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Pick of the Week
Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:
Ingredient:

  • 1 peck 4 to 6 inch pickles

  • 4 grape or horseradish leaves

  • 1 bunch dill weed

  • 6 qts. water

  • 2 tbsp. alum

  • 1 1/2 pt. vinegar

  • 1 1/2 c. canning salt

  • 8 cloves garlic, optional

  • A 4 gal. crock




Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.
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