Just Add Magic (20 page)

(Stopped the
gallo
from his early morning cockle—ip)

½ cup all-purpose flour

1 cup butter (2 sticks), softened

10 ripe apples, sliced

2 tbsp cinnamon

1 tsp ground cloves

2 tbsp almond paste

1 cup sugar

½ tsp aged vetivert stems

With a hand mixer, thoroughly beat flour, sugar, and softened butter.
Set aside. In separate bowl, mix apple slices with cinnamon, cloves, almond paste,
and vetivert stems. Add the flour mixture and stir until well blended. Put into a
baking pan and bake uncovered at 350° for 45 minutes or until apples are tender.

H
EXBERRY
T
ARTA

(Embrujar
—ip)

2 pints berries

2 tbsp lemon juice

¼ cup all-purpose flour

½ cup sugar

½ tsp cinnamon

2 tbsp almond extract

2 tbsp unsalted butter

¼ cup shaved hazelnuts

Dash of rue seed

2 egg whites, optional

premade pie crust

Mix all ingredients thoroughly and pour into pie crust.
If desired, brush the crust with egg whites. Bake at 350°
for 1 hour or until crust is brown and flakey.

FCS: F
RESH
C
ITRUS
S
QUEEZE

(For Causing Strife—ip)

Juice freshly squeezed from 3 oranges

1 tsp lemon juice

2 tbsp cherry juice

Mexican mint

Mix together and serve over ice.

M
RS
. R
USAMANO'S
A
NNUAL
A
LFRED
N
OBEL
C
HILI
C
OOK
-O
FF
A
WARD
-W
INNING
C
HILI

2 lbs lean ground beef

2 large green bell peppers, chopped

2 medium onions, chopped

2 stalks celery, chopped

4 tbsp minced garlic

2 fresh jalapeño chiles, chopped

1/3 cup chili powder

1 tsp cumin

1 14.5-oz can diced tomatoes

¼ tsp red peppers

2 bay leaves

1 15-oz can tomato sauce

6 cups water or beef broth

2 15.5-oz cans kidney beans

Salt to taste

Sauté meat, peppers, onions, celery, and garlic in a pan.
Drain fat. Add everything except beans. Cover and simmer 1 hour, stirring
occasionally. Add beans and simmer another 15 minutes.

M
RS
. Q
UINN'S
C
HILI
R
ECIPE

1 lb ground beef or stew meat, browned and drained

1 medium onion, diced

1 small green pepper, diced

1 small red pepper, diced

1 can diced tomatoes

1 can chilis

1 can black beans

1 small can tomato paste

1 can dark beer

4 tbsp ground chili powder

2 tbsp cumin

1 tbsp nutmeg

Brown beef, peppers, and onion. Drain off any grease.
Stir in the rest of the ingredients, adding the beans last. Bring to a boil and
reduce heat to low. Cover and cook on low for 1 hour.

THE MAMMOTH

3 1-oz shots of espresso

16 oz brewed dark roast coffee

6 oz steamed milk

Whisk together.

A
LFRED
N
OBEL
S
CHOOL
C
AFETERIA
M
ASHED
P
OTATOES

100 lbs potatoes, peeled, boiled, drained, and cut up

10 cups butter, softened

80 oz cream cheese, softened

80 oz sour cream

Mix all of the above ingredients with an industrial mixer,
adding the butter and cream cheese in thirds.
Spoon and spread into 8½ x 13-inch glass dishes.
Bake until heated through.

T
ONY'S
F
AVORITE
T
IRAMISU

2 cups heavy cream

1
/
2
cup plus 4 tbsp sugar

8 oz of mascarpone cheese

3 tbsp of crème de cocoa

1 cup strong coffee or espresso

20 ladyfingers or sponge cakes

1
/
8
cup of cocoa powder

serving dish

1. Whip 1 cup of the cream into stiff peaks, refrigerate while
completing the next steps. Add 2 tbsp of sugar, or to taste.

2. In a separate bowl, whip the mascarpone cheese,
½ cup sugar, and 2 tbsp of crème de cocoa. Set aside.

3. Dip the top sides of half of the lady fingers in the coffee
and place in the bottom of serving dish. You will need to
cover the bottom of the dish, so only use as many
ladyfingers as needed to do so.

4. Take refrigerated whipped cream and fold
into the cheese mixture.

5. Spread one third mixture over ladyfingers
and dust with cocoa powder.

6. Repeat steps 3 and 5, ending with the cheese mixture on top.

7. Take the reserved 1 cup of cream and 2 tbsp of sugar and whip
till soft peaks are formed. Spread mixture over top of cheese layer and garnish with cocoa powder.

8. Chill tiramisu for at least 2 hours before serving!

M
RS
. R
USAMANO'S
C
ANNOLI

Shell:

1 cup flour

1 tsp baking powder

1 tbsp sugar

½ tsp cinnamon

1 tbsp butter

2 tbsp cold water

2 tbsp vinegar

Filling:

2 lbs ricotta cheese

1 tbsp vanilla extract

1½ cup sugar

½ cup chopped nuts

½ cup chocolate chips

½ cup citron (optional)

Shell:

Blend first four ingredients and add butter. Blend with your
fingertips as you would a pie crust. Add cold water and vinegar.
This makes a hard dough. Chill 1 hour.

Roll dough out to ½-inch thickness
and cut into 4 x 5-inch rectangles.
Roll dough around tubes, 1 inch in diameter.
Fry at 360° until brown. Drain and cool.

Filling:

Beat ricotta, vanilla, and sugar until smooth,
then add nuts, chocolate chips, and citron. Chill. Fill crusts at both ends with filling.