Really Fast
4 oz semi-sweet chocolate, chopped
1/4 cup water
1/4 cup sugar
4 Tbs unsalted butter
A pinch of salt
1/3 cup corn syrup
1 tsp vanilla extract
Combine the chocolate, water, sugar, butter, and salt in a saucepan over very low heat. Stir until the chocolate is melted and the mixture is smooth. Stir in the corn syrup and bring to a boil over moderate heat. Reduce the heat to low and cook, stirring frequently, for 5 to 10 minutes, until the mixture is thick and shiny. Stir in the vanilla and serve warm. May be refrigerated for several weeks - warm in a double boiler before serving. Makes about 1 1/2 cups.
RED-EYE GRAVY WITH CRISPY PIECES
Red-eye gravy, to those unaccustomed to the nobler things in life,
requires first a good, well-cured country ham. A Smithfield genuine
Virginia hams is ideal for this.
Take a slice of uncooked ham with most or much of the fat left on.
Cut off as much fat as possible and slice into small pieces. In an
iron skilled render these small pieces until they are crispy and have
released most of their fat. Remove crispy pieces and drain on paper
towel.
Fry the ham in its own fat until nicely browned on both sides. When
it is cooked, transfer the ham to a warm platter and add boiling, strong,
black coffee to the skillet, scraping to dissolve the particles that
cling to the bottom and sides. Reduce this mixture to about half.
That is red-eye gravy, which you pour over the ham and serve. Add the
crispy pieces on top of the gravy just before serving.
The name "red-eye gravy" (sometimes referred to as "red-ham gravy")
derives from the fact that a circle or oval of liquid fat with a
slightly reddish cast will form on the surface of the gravy when it
is reduced. This is the "eye" of the name.
Reuben Sandwich
Cooked Corn beef, sliced thinly
Rye bread
Butter
Sauerkraut
Thousand island dressing
Swiss cheese
Slice and butter the bread. Place beef on the bread. Then place
some well drained sauerkraut and thousand island dressing on it.
Top with a slice of Swiss cheese and broil or grill it till golden
brown.
Peaches and Cream Pie
1 graham cracker pie crust
18 large marshmallows
1/4 cup milk
1 pint whipping cream
4-6 fresh peaches, skinned and sliced
Melt marshmallows in saucepan with milk. Set aside to cool. Whip
cream to soft peaks, fold in cooled marshmallow mixture, fold in fresh
sliced peaches. Pour into graham cracker crust and chill. Serves 6-8
VELVEETA/CORNED BEEF SPAGHETTI
1 16 oz box spaghetti
1 12 oz tin of corned beef
1 pound of Velveeta cheese, cubed (use more if you want the sauce really
"cheesy")
milk
salt and pepper to taste
Cook the spaghetti according to your tastes, drain. Crumble the
corned beef into bit sized pieces. On very low heat, gently combine the
spaghetti, corned beef and cubed Velveeta using a pasta spoon. Add
the milk gradually to make the sauce as creamy as taste dictates.
Salt and pepper to taste. Serves a lot and can reheat in microwave.
GARLIC-PARMESAN TOMATOES
Serves 4-6
1 pound ripe tomatoes
1 cup Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon
dried
1/4 cup olive oil
salt and freshly ground pepper
1. Preheat broiler to high. Grease a 9" by 13"
baking pan with olive oil. Cut tomatoes into thick slices, spread out onto
baking pan. Season with salt and pepper.
2. In a bowl, combine bread crumbs, garlic, Parmesan
cheese, and oregano. Add oil until mixture is moist but not soaked. Season
with salt and pepper.
3. Sprinkle bread crumb mixture over tomatoes
and broil until crumbs are golden brown and tomatoes are soft and juicy,
about 12 to 15 minutes.
