I found two recipes in the paper yesterday that looked good. When I went to
their website to save them, all I could get was links to 'recipe exchanges'
which in this area is just repeated requests for the same tired recipes from
the same two defunct restaurants (ya think Allentown had more than one
restaurant 'back in the day'). These were interesting, so I thought I would
post them here, share a little holiday cheer, and be able to go back and
google them when I lost the paper I took them out of (more than likely
occurance around here).
-ginny

Here goes:

Mike's Spicy Jambalaya (I have no clue who this Mike is)

3/4 lb. andouille sausage
1 Tbsp. butter
4 cloves of garlic, minced
2 stalks of celery, chopped
1 med. onion, chopped
1 med. green bell pepper, chopped
1 tsp dried thyme
1 tsp dried basil
1 tsp file powder (says optional, but I can't imagine jambalaya without it)
1 bay leaf
1 cup rice
14.5 oz. can of diced tomatoes
2 cups chicken stock
1 1/2 lbs. smoked chicken breast, chopped into large dice

Slice sausage into discs about 1/2" thick. Saute in a 5-qt dutch oven or
wide stockpot over med. heat until lightly browned. Revove with slotted
spoon to small bowl. keep rendered fat in pan. Melt the butter and add
garlic, green pepper, celery and onion. Saute until soft. Salt and pepper
to taste. Add thyme, basil, file, and rice to vegetables and saute for
approx. 2 min. more. Add bay leaf. Add tomatoes and stock. Bring to a
boil, cover and reduce heat to low. Simmer until rice is tender and liquid
is about absorbed, about 20-25 minutes, stirring 2-3 times. Add chicken,
stir gently until chicken is thoroughly warmed. Add cooked saugsage and stir
gently to rewarm. REmove bay leaf. Use salt, pepper and hot sauce of
choice to taste. Serve hot. Serves 6.





Depths of Sin Hot Chocolate
1 cup milk
1/2 cup heavy cream
1 soft banana
pinch cinnamon and pinch of salt
3 oz. semisweet chocolate, finely chopped
3 oz. bittersweet chocolate, finely chopped.
1/2 cup marshmallow cream

In blender, combine milk, cream, banana, cinnamon and salt. Puree until
very smooth and thick. Pour milk mixture into small saucepan and cook over
medium heat whisking constantly unitl mixture just barely comes to a simmer.
Add both chocolates and the marshmallow. Whisk until completely melted and
smooth. Ladle the hot chocolate inot espresso cups. If desired, top with a
dollop of whipped cream.