Browse Items (2 total)

• 
  Textcategory:Dessertdecade:1960s...6 more

  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.
  
  ---
  
  # 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.
• 
  Textcategory:Appetizerdecade:1950s...8 more

  California Dip

  CALIFORNIA DIP
  1 Pkg. Sour Cream 1 Pkg. Lawry's Dip Mix
  or 1/2 Pkg. Lipton Onion Soup Mix
  Stir dip mix or onion soup mix just as it comes from the
  package into Sour Cream and blend thoroughly. Use as
  a dip with your favorite brand of potato chips.
  
  Variations: Add a little catsup to California Dip
  OR Add pickle relish, mustard and a little milk or
  cream for a delicious hamburger relish.
  OR Combine 4 ounces blue cheese, crumbled, 2 tblsp.
  brandy and 2 tblsp. chipped parsley with 1 pint
  California Dip.
  
  Back:
  Henning
  H.E. Erickson
  Forest Lake
  
  ---
  
  # California Dip
  
  *Recipe from the kitchen of Henning E. Erickson, Forest Lake, Minnesota*
  
  ## Ingredients
  
  ### Base Dip
  - 1 pint (16 oz) sour cream
  - 1 pkg Lawry's Dip Mix (or 1/2 pkg Lipton Onion Soup Mix)
  
  ### Variation 1 — Cocktail Dip
  - California Dip base (as above)
  - Ketchup to taste
  
  ### Variation 2 — Hamburger Relish
  - California Dip base (as above)
  - Pickle relish to taste
  - Mustard to taste
  - Splash of milk or cream to thin
  
  ### Variation 3 — Blue Cheese Dip
  - 1 pint California Dip base (as above)
  - 4 oz blue cheese, crumbled
  - 2 Tbsp brandy
  - 2 Tbsp fresh parsley, finely chopped
  
  ## Instructions
  
  ### Base Dip
  1. Stir dip mix or onion soup mix directly from the package into sour cream.
  2. Blend thoroughly until well combined.
  3. Serve as a dip with potato chips.
  
  ### Variation 1 — Cocktail Dip
  1. Prepare California Dip base.
  2. Stir in ketchup to taste.
  
  ### Variation 2 — Hamburger Relish
  1. Prepare California Dip base.
  2. Stir in pickle relish and mustard to taste.
  3. Add a splash of milk or cream to reach desired consistency.
  
  ### Variation 3 — Blue Cheese Dip
  1. Prepare California Dip base.
  2. Fold in crumbled blue cheese, brandy, and finely chopped parsley.
  3. Stir to combine; serve chilled.