Makes a great candy (Truffles) for Valentine’s Day:

Makes a great candy (Truffles) for Valentine’s Day:

Easy Chocolate Ganache

Submitted by Patricia Gahagan Ruby

Ingredients:

2 c. heavy whipping cream

1 º lb. semi-sweet chocolate chips

1 Tbsp. of your favorite liqueur, optional (Gran Marnier, Kahlua, etc.)

Directions:

Carefully bring the cream just to the boiling point. Stir in the chocolate morsels, and the liqueur, if you wish. Stir until smooth. The longer you let this cool, the thicker it becomes.

For truffles: Allow to thicken, roll into truffles then dust with cocoa or roll in finely chopped nuts.

Patricia: I use a little more chocolate--two 14-oz. bags of chocolate chips, if I can find them. Mini chips melt better. You may substitute 1 tsp. vanilla for the liqueur. You can make a similar “ganache” by substituting the white chocolate morsels.

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Entree:

Colonial Veal Special

Submitted by Patricia Lyden

My family owned The Colonial House Restaurant on Market Street and I loved spending time between the lunch and dinner seatings learning how to make many of the menu items. This was one of my favorite dishes.

Ingredients:

6-8 slices of veal, scallopini cut-pounded very thin

3-4 Tbsp. olive oil

1 clove garlic, finely minced

Ω c. all purpose flour, for dredging veal

Salt and pepper, to taste

1 can chicken stock

1 c. white wine

2 Tbsp. butter, softened and kneaded with approximately 1 Tbsp. flour

1 green pepper, sliced

1 onion, sliced

Ω lb. mushrooms, sliced

6 slices Provolone cheese

Directions:

Dredge Veal slices in flour which has been mixed with salt and pepper. Heat oil and garlic in large saut ’ pan over medium heat (use a pan that is oven//broiler safe). Place pan back on heat, pour in chicken stock and wine. Loosen bits from pan with wooden spatula after adding the liquid. Add peppers, onions and mushrooms. Bring to boil, reduce heat and simmer to allow vegetables to soften slightly. Next, add the softened butter kneaded with flour while still over heat. Stir to distribute the butter until sauce thickens. Return veal to pan and continue cooking for just 3-4 minutes. Remove from heat. Cover mixture with Provolone cheese and place under broiler until cheese is bubbly and begins to brown. Serve immediately with your favorite side dish. I’ve served it with rice pilaf, buttered noodles or mashed potatoes.

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Side dish: (This is also known as Rice Pilaf)

Rice Casserole

Submitted by Darlene Mounts

I have to thank my sister-in-law, Rita Romeo Novello, for this recipe. It is because of her (and my love of mushrooms) that I started eating rice! This casserole is always a hit at potlucks.

Ingredients:

1 c. uncooked rice

1 (14.5 oz) can beef consumme (not broth)

1 (14.5 oz) can onion soup

1 can (large or small) mushrooms, drained, reserve liquid

Ω stick butter (can use less)

Directions:

Preheat oven to 350F. Combine all ingredients in a casserole dish. Cover. Place in 350 degree oven for one (1) hour. Stir occasionally. For every cup of rice add a can of beef consomm , onion soup and 1/2 stick of butter. Mushrooms can be added to personal taste.

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Optional dessert:

Cherry Trifle

Submitted by Marylou Dever

Ingredients:

2 pkg. instant cheesecake flavor pudding (do not follow package directions)

2 c. milk

2 pkg. cream cheese, softened

2 small containers cool whip, divided

1 tsp. almond extract

1 pound cake, sliced or chunked

Ω c. cherry or mixed fruit preserves

1 can cherry pie filling

Small chocolate bar, grated, for garnish (optional)

Directions:

Mix 2 pkg. pudding with 2 c. milk. Beat in the softened cream cheese until well blended. Add in the almond extract and one container of cool whip. Blend.

Layer in a trifle bowl:

Bottom: slices or chunks of pound cake covered with Ω c. preserves

Next: Ω pudding mixture

Next: 1 can pie filling

Next: slices or chunks of pound cake

Next: remainder of pudding mixture

Next: cool whip

Grate chocolate or put chocolate curls on top

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