Ingredient:
12 oz. pkg. chocolate chips
2 tbsp. instant coffee (powdered)
2 tbsp. water
2 tbsp. sugar
7 eggs, separated
1 tsp. vanilla
Pinch of salt
8 1/2 oz. pkg. Nabisco chocolate
wafers
Direction:
Combine chips, coffee, sugar, water, and salt in top of double
boiler on very low heat (careful not to scorch), until melted.
Stir and cool. Add egg yolks and vanilla; mix well. Beat egg
whites until stiff. Fold chocolate mixture into whites. Roll
wafers with a rolling pin until fine or put in blender; then
sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square
pan; cover with 1/2 of chocolate mixture. Add another 1/3 of
crumbs, then chill 1 hour in freezer. Add other 1/2 of
chocolate mixture, then rest of crumbs. Chill in freezer 2
hours, then move to refrigerator for several hours or
overnight. Serve with dollop of whipped cream on top. |
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. |