Easy Chocolate Ganache Submitted by Patricia Gahagan Ruby

Easy Chocolate Ganache Submitted by Patricia Gahagan Ruby

Ingredients:

2cups heavy whipping cream

1 º pounds semi-sweet chocolate chips

1 tablespoon 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-ounce bags of chocolate chips, if I can find them. Mini chips melt better. You may substitute 1 teaspoon vanilla for the liqueur. You can make a similar “ganache” by substituting the white chocolate morsels.

Rice Casserole (also known as Rice Pilaf) 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 cup uncooked rice

1 (14.5-ounce) can beef consomme (not broth)

1 (14.5-ounce) can onion soup

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

Ω stick butter (can use less)

Directions:

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