Popeye's Cajun Gravy

1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash dried parsley flakes

Heat vegetable oil in a large saucepan over medium heat.

Saute chicken gizzard in the oil for 4 to 5 minutes until cooked.

Remove gizzard from the pan and let cool.

Finely mince the gizzard after it has cooled.

Combine ground beef and ground pork.
Mix with your hands until well mixed.

Add bell pepper to the saucepan and saute it for 1 minute.

Add ground beef and pork to the pan and cook brown.

Mash meat into tiny pieces as it browns.

Add water and beef broth to the saucepan, then
immediately whisk in cornstarch and flour.

Add remaining ingredients and bring to a boil.

Reduce heat and simmer gravy until thick - about 30 to
35 minutes.

Source:  My personal recipe collection ~ original origin not known

French Silk Chocolate Pie

CRUST:
1 Pillsbury Refrigerated pie crust (from 15-oz. pkg.)

FILLING:
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 tsp. vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed

TOPPING:
1/2 cup sweetened whipped cream
Chocolate curls, if desired

Instructions:

1. Heat oven to 450. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

2. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Add cooled chocolate and vanilla; blend well.

3. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls.

Store in refrigerator.





Recipe Fact
Mrs. Kendall E. Cooper of Silver Spring, Maryland, brought this ultra-rich chocolate pie to the 3rd Bake-Off Contest. Her original recipe included raw eggs, but this updated, safer version calls for pasteurized eggs or egg product.

Source: Pillsbury Classic Cookbooks (#219)
The Best From 50 Years of Bake-Off Contests, May 1999

De Lime in De Coconut Cheesecake

Ingredients

For the crust:

1 cup graham cracker crumbs
1/2 cup sweetened shredded coconut
3 tbsp sugar
1 tsp grated lime zest
3 tbsp butter, melted


For the filling:
4 (8 oz.) packages cream cheese, softened
4 eggs
1 (15 oz.) can sweetened cream of coconut milk
1/2 cup sour cream
2 tsp grated lime rind
1/4 cup fresh lime juice
1 tsp vanilla sweetened whipped cream and lime wedges (optional)


Directions

Preheat the oven to 325 F.

To prepare the crust, combine all the ingredients in the bowl of a food processor. Process until just blended.

Press in the bottom and about 1/2 inch up the sides of a 10-inch springform pan.

To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smooth. Reduce the speed to low. Add the eggs, one at a time. Beat well. Add the remaining filling ingredients. Beat well. Scrape the bottom and the sides of the bowl occasionally.

Scrape the filling into the crust.

Bake for 75 to 90 minutes, until the center jiggles slightly when the pan is tapped.

Remove from the oven and run a knife around the inside of the pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.

Garnish with the whipped cream and lime wedges, if desired.

Makes 16 servings




Recipe Source: American Profile - Shelia Suhan

Almond Butter Cookies

Ingredients:

1 cup butter, softened
1/3 cup confectioners' sugar
1 cup ground almonds
1 tsp alomond extract
2 cups flour

Garnish: confectioners' sugar, edible glitter



Directions:

Preheat the oven to 350 F.

Lightly grease the baking sheets.

In a large bowl and using an electric mixer, beat the butter and confectioners' sugar until creamy.

Add the almonds and the almond extract. Beat well.

Slowly beat in the flour.

Shape the dough into 1-inch balls. Place on the prepared baking sheets.

Bake for 18 minutes or until lightly browned. Immediately remove the cookies to waxed paper.

Garnish by sifting generous amounts of confectioners' sugar over the warm cookies. Sprinkle with edible glitter, if desired.

Makes 36 cookies



Recipe Source: Victoria Magazine - Party Favorites