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    You are in: Home / Cookbooks / Aspiring to Stardom
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    Aspiring to Stardom

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    These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.

    Recipe #511252

    Adapted from the New York Times Cookbook.

    Recipe #490173

    Serve with barbecued foods. Adapted from The New York Times Cookbook. Cook time is chilling time.

    Recipe #490174

    Very easy--you don't even need a mixer. Prep time includes chilling time.

    Recipe #490194

    Inspired by a suggestion from my son. I make these small because they are very rich. Times do not include chilling time or cooling time.

    Recipe #379961

    lamb and cheese enclosed in herbed rye pastry If you want to make this with leftover lamb, skip step 7 and add the lamb, salt and pepper when you mix in the cheese.

    Recipe #384248

    This is called a sopa seca or dry soup, but it isn't really a soup. You can turn this into a one-dish meal by adding some chopped ham or chorizo and some peas. From Elena's Secrets of Mexican Cooking.

    Recipe #370377

    From the Graham Kerr Cookbook. Posted for ZWT 5.

    Recipe #370407

    From Dom DeLuise. Use whatever fish is available fresh. Serve with crusty bread.

    Recipe #392621

    This is from Land O'Lakes ad in the December, 1967 issue of Better Homes and Gardens. You shape the candies with your hands.

    Recipe #397093

    From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The original recipe called for 1/2 teaspoon msg, but I don't use it, so I've removed it from the ingredients.

    Recipe #397233

    From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time.

    Recipe #397813

    From the Nero Wolfe cookbook. This is a sauce for cold beef. This could also be made in a blender or food processor.

    Recipe #404275

    And it turned into something a bit different. Rather than cook the rice with the peas, we serve this over cooked rice. It's also good over pasta or potatoes. Serve with cooked greens or spinach on the side, or stir the greens into the peas. I add the cooked ham for my son, who can't eat sausage, but if you think the dish is too meaty, by all means leave it out. I usually don't add salt, because the sausage is salty enough, but if you think it needs some, feel free to put it in. Cooking times do not include overnight soaking of the peas.

    Recipe #406429

    This is from Paul Prudhomme's Seasoned America. I like to substitute shrimp stock for the chicken stock. This should be served over rice or pasta, or with a good, crusty bread--something to sop up the delicious sauce. I've given instructions for finishing in the oven or on top of the stove.

    Recipe #396534

    You won't find another sausage appetizer recipe quite like this one! From Garlic Lover's Greatest Hits. For a shortcut version, buy prepeeled garlic.

    Recipe #396719

    This is Enola Prudhomme Prather's recipe from the Prudhomme Family Cookbook. Posted by request for ZWT 5.

    Recipe #373391

    Something different from the March, 1974 issue of Gourmet Magazine.

    Recipe #392137

    This is Elena Zelayeta's mother's recipe. I have left out one ingredient, canned Spanish sausages, because I can't identify it. If you know what they are, by all means use them. This recipe uses dried garbanzos. If you want to use canned instead, I won't tell anybody! Times do not include soaking time for the beans.

    Recipe #370817

    My family always called this "bread pudding," but it's really more like a simple trifle. The number of servings is a guess; everybody always wanted more helpings! Prep time does not include chilling time.

    Recipe #388779

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