Quatorze's chocolate praline mousse

Yield: 8 Servings

Ingredients:

2/3 oz Good-quality semisweet -chocolate
2 oz Good-quality unsweetened -chocolate
2 c Heavy or whipping cream
3 Eggs separated
1/4 c Confectioner's sugar
1/2 c Praline paste
1/8 ts Salt
1/4 c Brown creme de cacao
1 tb Unsalted butter melted & -cooled to room temp
1 tb Brewed espresso or very

Instructions:

-strong coffee cooled Calories per serving: Number of Servings: 8 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS +++* 1. Break both the chocolates into chunks and place them in the top of a double boiler over simmering water. Heat until melted stirring occasionally. Set aside and cool to lukewarm. 2. Whip the cream until it is stiff and doubled in volume. Set it aside. 3. Beat the egg whites until they form soft peaks. Then add the confectioners' sugar 1 T. at a time beating constantly until the whites are stiff but not dry. Set them aside. 4. Combine the praline paste salt and creme de cacao in a large mixing bowl. Stir well and add the egg yolks. Whisk until smooth. 5. Add the melted butter espresso and melted chocolate to the praline paste mixture and blend thoroughly. Then using a rubber spatula fold in the whipped cream. Finally very gently fold in the egg whites. 6. Spoon the mousse into individual bowls or a large serving bowl. Cover and refrigerate for 8 hours before serving. Source: "The New Basics Cookbook Julee Rosso & Sheila Lukins

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Title: QUATRE SPICE

Categories: Seasonings, Herb/spice

Yield: 1 Servings

5 tb Pepper -- freshly ground

2 tb Cayenne pepper -- ground

2 tb Ginger -- ground

1 tb Cloves -- ground

Mix together and use on meats, pates, etc.

Recipe By : The Rosemary House

From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41

~0400

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Title: QUEASY QUAIL EGGS

Categories: Crs, Kids, Hlween, Gross

Yield: 1 Servings

1 Dozen small boiling

Potatoes

1 1/2 c Frozen broccoli

Salt

8 oz Jar Cheez Whiz

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1 lg Saucepan

2 sm Saucepans

Fork

Spoon

Blender

Mixing bowl

Platter

Wash potatoes thoroughly incold water and place them in the large

saucepan. Place frozen broccoli in small saucepan. Cover both with

water and a pinch of salt.

Cook potatoes over high heat for approximately 15 minutes or until

tender. Cook the broccoli about 5 minutes or until tender. Carefully

drain the vegetables through a colander over the sink.

Put the broccoli in the blender and blend on medium for a few

secondsuntil it is the consistency of thick salsa.

Place the cheese spread in a small saucepan and cook on low heat,

stirring continuously, until it's completely melted.

Remove cheese from the stove and pour into a mixing bowl. Add the

broccoli and mix until the cheese is completely green.

Using a fork, spear the potatoes one at a time and dip in the cheese

mixture, covering completely. Set the potatoes on a platter, spoon

extra cheese over and serve. Serves 4-6 foul fellows.

Sicko serving suggestion: Rotten eggs are the perfect side dish to

serve with chicken or other poultry. Just ask Mom or Dad to rustle up

a dead bird and bake it!

From the Book: Gross Grub by Cheryl Porter Random House ISBN

0-679-86693-0

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Title: QUEBEC APPLE DUMPLINGS

Categories: Desserts, Fruits/nuts, Holiday

Yield: 1 Servings

1 Pie dough (double batch)

1/4 c Cheddar cheese-grated

12 Apples; medium- peeled &

-cored

1/2 c Mincemeat

1/4 c Rum

Butter

3/4 c Sugar

1/4 c Sugar; Brown

1/4 c Cream

Lemon rind; 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6 x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincemeat 1 tsp of rum a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream flavoured with rum.