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Super Chocolate Mousse
Card 1 Front:
SUPER CHOCOLATE MOUSSE
1 12-oz. pkg. (2 c.) semi-sweet chocolate mor-
sels
1 cup sugar, divided
1/4 c. water
1/4 c. brandy
4 egg yolks, beaten
1 1/2 c. heavy cream
1 measuring tablespoon vanilla extract
6 egg whites
Garnish (Optional) - whipped cream
In lg. heavy saucepan, combine chocl morsels,
1/2 c. sugar, water and brandy. Cook over low
heat until morsels melt and mixture is smooth;
stirring constantly. Bring just to a boil
over low heat; stirring occasionally.
Card 1 Back:
Remove from heat; set aside. In lg. bowl,
gradually beat melted chocolate mixture into bea
ten egg yolks, using a wire whisk. Beat until
smooth. Chill chocolate mixxture over ice
bath for about 10 minutes or until mixture
mounds from spoon; stirring occasionally.
In sm. chilled bowl, beat heavy cream and
vanilla until stiff peaks form; set aside.
In lg. bowl, beat egg whites until soft peaks
form. Gradually add remaining 1/2 c. of sugar,
beating until stiff peaks form. Gr
Gradually fold a small amount of beaten egg
whites into chilled chocolater mixture. Then
fold in remaining egg whites. Fold in whipped
cream. Pour into 8-cup souffle dish.
Chill in refrigerator several hours. Garnish
with rosettes of whipped cream. 15-16 servings.
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# Super Chocolate Mousse
*Makes 15–16 servings*
## Ingredients
- 1 (12-oz.) pkg. (2 cups) semi-sweet chocolate morsels
- 1 cup sugar, divided
- 1/4 cup water
- 1/4 cup brandy
- 4 egg yolks, beaten
- 1 1/2 cups heavy cream
- 1 Tbsp vanilla extract
- 6 egg whites
- Whipped cream, for garnish (optional)
## Instructions
1. In a large, heavy saucepan, combine chocolate morsels, 1/2 cup sugar, water, and brandy. Cook over low heat until morsels melt and mixture is smooth, stirring constantly. Bring just to a boil over low heat, stirring occasionally.
2. Remove from heat; set aside. In a large bowl, gradually beat melted chocolate mixture into beaten egg yolks using a wire whisk. Beat until smooth.
3. Chill chocolate mixture over an ice bath for about 10 minutes, or until mixture mounds from a spoon, stirring occasionally.
4. In a small chilled bowl, beat heavy cream and vanilla until stiff peaks form; set aside.
5. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, beating until stiff peaks form.
6. Gradually fold a small amount of beaten egg whites into the chilled chocolate mixture. Then fold in remaining egg whites. Fold in whipped cream.
7. Pour into an 8-cup soufflé dish.
8. Chill in refrigerator several hours. Garnish with rosettes of whipped cream before serving. -
Sunkist Sparkle
Sunkist Sparkle
Take 1/2 glass of Sunkist orange
juice and fill to the top with cold
ginger ale. Add cracked ice.
Write us for the "Sunkist New-Day
Drinks," a booklet containing many other
suggestions and rules for making attractive
drinks that include healthful orange and
lemon juice. There are combinations with
grape juice, loganberry juice, ginger ale,
charged water, and other fruit juices, which
are delicious, wholesome and inexpensive.
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# Sunkist Sparkle
## Ingredients
- 1/2 glass Sunkist orange juice
- Cold ginger ale, to fill
- Cracked ice
## Instructions
1. Pour 1/2 glass of Sunkist orange juice into a glass.
2. Fill to the top with cold ginger ale.
3. Add cracked ice. -
Sunkist Orangeade
Sunkist Orangeade
Juice of 4 Sunkist oranges
Rind of 1 Sunkist orange
Juice of 1 Sunkist lemon
1⁄3 cup sugar
2 pints water
Boil peel with one-half pint
water and sugar for five minutes.
To extracted orange juice, add
strained syrup and remainder of
water. Serve with crushed ice
and garnish with wedge-shaped
pieces of sliced orange. (6 large
glasses.)
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# Sunkist Orangeade
## Ingredients
- Juice of 4 Sunkist oranges
- Rind of 1 Sunkist orange
- Juice of 1 Sunkist lemon
- 1/3 cup sugar
- 2 pints water
## Instructions
1. Boil peel with one-half pint water and sugar for five minutes.
2. To extracted orange juice, add strained syrup and remainder of water.
3. Serve with crushed ice and garnish with wedge-shaped pieces of sliced orange.
Makes 6 large glasses. -
Sunkist Lemonade / Lemon Syrup / Sugar Syrup
Sunkist Lemonade
Juice 1 Sunkist lemon 3/4 cup water
2 tablespoons sugar
Put sugar in cup; add ice-water; stir until sugar is
dissolved; add Sunkist lemon juice, and serve imme-
diately. Soda water, White Rock water, or boiling
water may be used if desired.
Lemon Syrup
Mix 1 cup sugar syrup and 2/3 cup Sunkist lemon juice; strain,
bottle, and keep in the refrigerator. When wanted, dilute with
6 parts ice-water to 1 part lemon syrup, and serve from a glass
pitcher, garnishing, if desired, with thin slices of Sunkist lemon or
orange, Maraschino cherries, or sprigs of mint. Lemon syrup is
convenient to take for picnics or in the automobile
lunch-basket.
Sugar Syrup
Put 2 cups sugar and 2 cups water in saucepan;
stir until sugar is dissolved; boil five minutes; cool,
and bottle. The syrup may be kept in the refrig-
erator, and will be found much more satisfactory
than sugar for sweetening lemon and orangeades
and fruit beverages.
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# Sunkist Lemonade
## Ingredients
- Juice of 1 Sunkist lemon
- 3/4 cup water
- 2 tablespoons sugar
## Instructions
1. Put sugar in cup; add ice-water; stir until sugar is dissolved.
2. Add Sunkist lemon juice and serve immediately.
3. Soda water, White Rock water, or boiling water may be used if desired.
## Lemon Syrup
### Ingredients
- 1 cup sugar syrup
- 2/3 cup Sunkist lemon juice
### Instructions
1. Mix sugar syrup and lemon juice; strain, bottle, and keep in the refrigerator.
2. When wanted, dilute with 6 parts ice-water to 1 part lemon syrup and serve from a glass pitcher.
3. Garnish, if desired, with thin slices of Sunkist lemon or orange, Maraschino cherries, or sprigs of mint.
4. Lemon syrup is convenient to take for picnics or in the automobile lunch-basket.
## Sugar Syrup
### Ingredients
- 2 cups sugar
- 2 cups water
### Instructions
1. Put sugar and water in saucepan; stir until sugar is dissolved.
2. Boil five minutes; cool and bottle.
3. The syrup may be kept in the refrigerator, and will be found much more satisfactory than sugar for sweetening lemonades and orangeades and fruit beverages. -
Sunkist Honey Orange Cocktail / Sunkist Cherry Cocktail
Sunkist Honey Orange Cocktail
⅔ cup Sunkist orange juice
2 tablespoons Sunkist lemon juice
2 tablespoons honey
Few grains salt
Crushed ice
Mix ingredients thoroughly in a cocktail
shaker. Put crushed ice in four cocktail glasses,
pour in the mixture and serve at once, garnished
with shredded yellow orange rind.
Sunkist Cherry Cocktail
Take ¼ cup maraschino syrup from a bottle of maraschino cherries, add 2 tablespoons
Sunkist orange juice, 1 tablespoon honey, and 1 tablespoon Sunkist lemon juice. Add
½ cup White Rock or other effervescing water. Mix well in a cocktail shaker and pour
over crushed ice in 4 cocktail glasses. Garnish with a slice of maraschino cherry in
bottom and on edge of each glass.
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# Sunkist Honey Orange Cocktail
## Ingredients
- 2/3 cup Sunkist orange juice
- 2 tablespoons Sunkist lemon juice
- 2 tablespoons honey
- Few grains salt
- Crushed ice
## Instructions
1. Mix ingredients thoroughly in a cocktail shaker.
2. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once, garnished with shredded yellow orange rind.
# Sunkist Cherry Cocktail
## Ingredients
- 1/4 cup maraschino syrup from a bottle of maraschino cherries
- 2 tablespoons Sunkist orange juice
- 1 tablespoon honey
- 1 tablespoon Sunkist lemon juice
- 1/2 cup White Rock or other effervescing water
- Maraschino cherries, sliced, for garnish
## Instructions
1. Combine maraschino syrup, orange juice, honey, and lemon juice.
2. Add effervescing water and mix well in a cocktail shaker.
3. Pour over crushed ice in 4 cocktail glasses.
4. Garnish with a slice of maraschino cherry in bottom and on edge of each glass. -
Sunday Eggs
Sunday eggs.
4 cups hot seasoned 1/2 cup grated chees-
mash Potatoes. if desired.
5 tsps. catsup.
5 eggs. Spread M. Potatos in greased
salt & pepper shallow baking dish. Make 5 nests.
in each place 1 tsp catsup & 1 egg. season.
Bake in moderately slow oven (325) about 20 mts.
or until eggs are almost done.
sprinkle cheese over eggs. return in oven to melt
Back:
cheese about 10 mts. serve piping hot.
serve with salad -
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# Sunday Eggs
## Ingredients
- 4 cups hot seasoned mashed potatoes
- 5 tsp catsup
- 5 eggs
- Salt & pepper
- 1/2 cup grated cheese, if desired
## Instructions
1. Spread mashed potatoes in a greased shallow baking dish.
2. Make 5 nests in the potatoes.
3. In each nest place 1 tsp catsup and 1 egg.
4. Season with salt and pepper.
5. Bake in a moderately slow oven (325°F) about 20 minutes, or until eggs are almost done.
6. Sprinkle cheese over eggs and return to oven to melt cheese about 10 minutes.
7. Serve piping hot with salad. -
Sunday Breakfast - Brunch
Sunday - Breakfast - Brunch
Tomato or orange juice - Kidney stew -
Bacon - Brain & egg - omeltt - little pigs.
hot Biscuits - Jelly - preserves
Cafe au lait.
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# Sunday Breakfast - Brunch
## Menu Items
- Tomato or orange juice
- Kidney stew
- Bacon
- Brain and egg omelet
- Little pigs
- Hot biscuits
- Jelly
- Preserves
- Café au lait -
Sun Tea
SUN TEA
1 quart cold water
8 teabags (tabs removed) or about 4 tablespoons
loose tea leaves.
Sunshine
Fill a quart pitcher or container with cold water. Add
teabags (or loose tea). Cover container. Place in hot sun
for at least 2 hours until proper infusion occurs. Remove
teabags, squeezing against side of container (or if using
tea leaves, strain). Pour over ice in glasses. Yields 1
quart. Recipe may be doubled, if desired.
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# Sun Tea
## Ingredients
- 1 quart cold water
- 8 teabags (tabs removed) or about 4 tablespoons loose tea leaves
- Sunshine
## Instructions
1. Fill a quart pitcher or container with cold water.
2. Add teabags (or loose tea).
3. Cover container.
4. Place in hot sun for at least 2 hours until proper infusion occurs.
5. Remove teabags, squeezing against side of container (or if using tea leaves, strain).
6. Pour over ice in glasses.
7. Yields 1 quart. Recipe may be doubled, if desired. -
Summer Mint Pie
SUMMER MINT PIE BADCOCK CALENDAR 1992
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
1 jar hot fudge sauce, 12 oz., room temperature
1 container whipped cream, 4 oz.
Fill crumb crust with 1½ cups softened ice
cream. Freeze to harden. Spread 3/4 cup fudge
topping on hardened ice cream. Freeze. Repeat
with a second layer using 1½ cups ice cream.
Spread with whipped cream, garnish with choco-
late curls and serve frozen.
Yield: 6 servings.
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# Summer Mint Pie
*Badcock Calendar — 1992*
*Yields 6 servings*
## Ingredients
- 1 chocolate crumb crust
- 1 quart mint chocolate chip ice cream
- 1 jar (12 oz.) hot fudge sauce, room temperature
- 1 container (4 oz.) whipped cream
## Instructions
1. Fill crumb crust with 1 1/2 cups softened ice cream.
2. Freeze until hardened (1-2 hours).
3. Spread 3/4 cup hot fudge topping over hardened ice cream.
4. Freeze again until set (1-2 hours).
5. Repeat with a second layer using 1 1/2 cups ice cream.
6. Spread whipped cream over the top and garnish with chocolate curls.
7. Serve frozen. -
Sukiyaki
Sukiyak (for 100 people)
1½ cups oil — 3 lbs mushrooms
8lbs. thin sliced stake
10 bunches green onions chopped
20 dry onions sliced
6 bunches or 60 stalks celery chopped
20 cups bamboo shoots drained
20 carrots
7 cups soya sauce 5oz bottle 1c.
7½ cups brown sugar - 3 boxes
6 bunches Water Cress
Back:
one pan full
Heat skillet hot - 2 tablespoons oil
add meat - Mushrooms stire
" 3/4 cups soy sauce - 1 cup Water
3/4 cups Br. sugar bring to boil add
bamboo shoots, Carrots dry onions
Cook 3 minutes - add celery
Cook 3 more minutes - add
green onions, Water Cress cook
for few seconds serve on rice
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# Sukiyaki (for 100 People)
*Makes 100 servings*
## Ingredients
- 1 1/2 cups oil
- 3 lbs mushrooms
- 8 lbs thin sliced steak
- 10 bunches green onions, chopped
- 20 dry onions, sliced
- 6 bunches (or 60 stalks) celery, chopped
- 20 cups bamboo shoots, drained
- 20 carrots
- 7 cups soya sauce (note: 5 oz bottle = 1 cup)
- 7 1/2 cups brown sugar (note: 3 boxes)
- 6 bunches watercress
## Instructions
*The following instructions are written per pan (one pan full at a time):*
1. Heat skillet very hot with 2 tablespoons oil.
2. Add meat and mushrooms; stir.
3. Add 3/4 cup soy sauce and 1 cup water.
4. Add 3/4 cup brown sugar; bring to a boil.
5. Add bamboo shoots, carrots, and dry onions.
6. Cook 3 minutes, then add celery.
7. Cook 3 more minutes, then add green onions and watercress.
8. Cook for a few seconds.
9. Serve on rice. -
Sugarplum Puffs
Sugarplum Puffs (24) 300°F
1. sift 1 1/2 c sugar with 1/4 tsp crm.
of tartar
2 lg bowl - high speed - beat 6
egg whites until stiff (not dry)
A) sprinkle in sugar mixture
1 tbs at a time & beat till stiff
peaks. then beat in 1 1/2 tsps
vanilla ex tract
3 place about 1/4 of mixture in small
bowl - add enough drops liquid
Back:
red color to tint bright pink A) in
a second bowl tint another 4th pale
green + leave remaining white
4. with #20 scoop drop round puffs
of merange on a lg foil covered
cookie sheet. about 1" apart.
decorate before bake.
5 Bake 2 hrs. then cool on rack.
before removing foil Store 3 weeks
airtite handmade & tight container.
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# Sugarplum Puffs
## Ingredients
- 1 1/2 cups sugar
- 1/4 tsp cream of tartar
- 6 egg whites
- 1 1/2 tsp vanilla extract
- Red liquid food coloring (to tint bright pink)
- Green liquid food coloring (to tint pale green)
## Instructions
1. Sift 1 1/2 cups sugar with 1/4 tsp cream of tartar.
2. In a large bowl, beat 6 egg whites on high speed until stiff but not dry.
3. Sprinkle in the sugar mixture 1 Tbsp at a time and beat until stiff peaks form. Then beat in 1 1/2 tsp vanilla extract.
4. Place about 1/4 of the mixture in a small bowl and add enough drops of red liquid color to tint bright pink. In a second bowl, tint another 1/4 pale green. Leave the remaining mixture white.
5. With a #20 scoop, drop round puffs of meringue onto a large foil-covered cookie sheet about 1" apart.
6. Decorate before baking.
7. Bake at 300F for 2 hours, then cool on rack before removing foil. Store 3 weeks in an airtight container. Makes 24. -
Sugar N' Spice Cookies
SUGAR N' SPICE COOKIES
Mix together thoroughly {3/4 cup soft shortening
{1 cup sugar
{1 egg
{1/4 cup molasses
{2 cups sifted flour
{2 tsp. soda
{1/4 tsp. salt
Sift together and stir in {1 tsp. cinnamon
{3/4 tsp. ginger
{3/4 tsp. cloves
Mix thoroughly. Form into balls the size of small walnuts.
Place about 2-in. apart on greased baking sheet.
Bake 10 to 12 minutes in quick moderate oven(375). Roll
in confectioners' sugar while still warm. Makes 4 to 5
dozen.
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# Sugar N' Spice Cookies
## Ingredients
- 3/4 cup soft shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups sifted flour
- 2 tsp soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 tsp ginger
- 3/4 tsp cloves
- Confectioners' sugar (for rolling)
## Instructions
1. Mix together thoroughly: shortening, sugar, egg, and molasses.
2. Sift together flour, soda, salt, cinnamon, ginger, and cloves; stir into the creamed mixture.
3. Mix thoroughly.
4. Form into balls the size of small walnuts.
5. Place about 2 inches apart on a greased baking sheet.
6. Bake 10 to 12 minutes in a quick moderate oven (375°F).
7. Roll in confectioners' sugar while still warm.
8. Makes 4 to 5 dozen.