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Monopoly Theme Party

Presented By: The Catering Research Institute Conrad N. Hilton College of Hotel and Restaurant Management National Association of Catering Executives and The Foundation of NACE Picture from www.etailgifts.com


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Table of Contents Subject

Page

Background

4

Classic Tokens

5

Special Edition Boards

5

Atlantic City Board Props

6

Atlantic City

7

Monopoly Theme

8

Colors

8

Linens

8

Tables

8

DĂŠcor

10

Props

10

Theme Areas in the Room

11

Entertainment

11

Monopoly Menus

12

Buffet Stations

12

Pacific Railroad

12

Marvin Gardens

12

Oriental Avenue

13

Boardwalk Desserts

14

Seated Menu

15

Monopoly Recipes

16

Pacific Railroad Butternut Squash Soup Clam Cakes Salmon Artichoke Dip Wild Mushroom and Chicken Pate Cranberry Salsa Champagne Oysters Cedar Plank Salmon Spice Crusted Rack of Lamb

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Marvin Gardens Fresh Cucumber Tomato Salad Tofu Stir Fry Vegetable Paella Cucumber Sandwiches Tomato Basil Tofu Pasta Creamy Chickpea and Coconut Curry Apple Mint Couscous Fruit Pizza

24 25 26 27 28 29 30 31

Seated Menu Lobster, Avocado, and Grapefruit Salad New Jersey Crab Boil with Corn and Potatoes Deep-Fried Peaches Cream of Peach Soup Cranberry Cake with Vanilla Sauce Strawberry Chocolate Mousse Sweet Potato Pie

32 33 34 35 36 37 38

Additional Sources of Information

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Monopoly - Background Today, it's the best-selling board game in the world, sold in 80 countries and produced in 26 languages including Croatian. But where did the Monopoly game come from? How did this phenomenal pastime get its start? It was 1934, the height of the Depression, when Charles B. Darrow of Germantown, Pennsylvania, showed what he called the Monopoly game to the executives at Parker Brothers. Can you believe it, they rejected the game due to "52 design errors"! But Mr. Darrow wasn't daunted. Like many other Americans, he was unemployed at the time, and the game's exciting promise of fame and fortune inspired him to produce it on his own. Picture from www.wikipedia.org

With help from a friend who was a printer, Mr. Darrow sold 5,000 handmade sets of the game to a Philadelphia department store. People loved it! But as demand grew, he couldn't keep up with all the orders and came back to talk to Parker Brothers again. The rest, as they say, is history! In its first year, 1935, the Monopoly game was the bestselling game in America. And over its 65-year history, an estimated 500 million people have played! The tokens, Railroad, Community Chest, Chance, and Title Deed designs, as well as Boardwalk and all four gameboard corners are legally protected. • • • • •

Over 200 million games have been sold worldwide. More than five billion little green houses have been "built" since 1935. A set made by my friends at Alfred Dunhill, with gold houses and silver hotels, sold for $25,000. The longest game in history lasted 70 straight days. The longest game in a bathtub lasted 99 hours!

Picture from www.wikipedia.org

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Picture from www.wikipedia.org

Classic Tokens • • • • • •

• • • • • •

Wheelbarrow Ship Moneybag Cowboy Car Train

Thimble Cannon Shoe Dog Iron Hat

Special Edition Boards • • • • • • • • • • • • • • •

Star Wars Simpsons Cat in the Hat Disney Pixar The Dog Artist Elvis 25th Anniversary Garfield 25th Anniversary Scooby Doo Spiderman NFL Dallas Cowboys Green Bay Packers NY Giants New England Patriots Philadelphia Eagles Monopoly

• • • • • • • • • • • • • •

Major League Baseball Monopoly Chicago Cubs Monopoly NHL Monopoly Surfing Monopoly Century of FlightFlight Ford 100th Anniversary Harley-Davidson Las Vegas National Geographic New England NY City Houston Anti-monopoly Boooo-opoly -5-

• • • • • • • • • • • • • • • •

Brew-opoly Chocolate-opoly College-opoly Garden-opoly Lighthouse-opoly America in a Box Bibleopoly Bird-opoly Cat-opoly Christmas in a Box Cocktail-opoly Dog-opoly Horse-opoly Motownopoly Wineopoply And many more!


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Atlantic City Board Properties By Color Group Mediterranean Avenue Baltic Avenue Oriental Avenue Vermont Avenue Connecticut Avenue St. Charles Place States Avenue Virginia Avenue St. James Place Tennessee Avenue New York Avenue Kentucky Avenue Indiana Avenue Illinois Avenue Atlantic Avenue Ventnor Avenue Marvin Gardens Pacific Avenue North Carolina Avenue Pennsylvania Avenue Park Place Boardwalk

Atlantic City Park Place Picture from www.achotelrooms.com

Atlantic City’s Famous Boardwalk

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Atlantic City Atlantic City, N.J. is a resort and convention center and the city on which the board game Monopoly was based. Located on the southeast coast of New Jersey, Atlantic City is about 60 miles southeast of Philadelphia. It is situated on Absecon Island, a sandbar that is 10 miles long. A narrow waterway and marshes separate the island from the mainland. Amusement piers jut into the ocean from the Boardwalk, which is 60 feet wide and 5 miles long. You can cover the length of the Boardwalk by foot, rolling chair, or bicycle, and drop in and out of the many gift shops, arcades, eateries, and sweet shops. Don't head home without a box of saltwater taffy, or a bag of fresh-roasted peanuts, both of which are Boardwalk institutions.

Picture from www.atlanticcity-newjer.com

Ever since the first wooden walkway was built along the beach in 1870, It has become a popular oceanside resort . The novelty of rolling chairs for guests to be wheeled over the famous Boardwalk was introduced in 1884. With the economy of air travel to other resorts after World War II, Atlantic City experienced a continuous and serious decline in tourist activities. To help revitalize the city, legalized gambling in the city was approved by state referendum in 1976. The first legal casino to be operated in the United States outside of Nevada was opened in Atlantic City in 1978, and by 1991, 12 casinos were in operation there. The casinos provided jobs and helped the economy of the surrounding area, but they did little to halt the decline of Atlantic City's poorer neighborhoods. Atlantic City is also a trade and shipping center for agricultural products and seafood as well as a tourism center. The city, incorporated in 1854, has a mayor-council form of government. Today's other attractions include blockbuster entertainment, gambling casinos, and a huge convention center with a 40,000-seat auditorium. The city has been the home of the Miss America Pageant since it was established in 1921. Atlantic City, is still America's Favorite Playground though, it is the one place where you can have it all. Enjoy the excitement of 13 fabulous, 24-hour world class casinos, Entertainment superstars appearing throughout the year. Stroll the world-famous Boardwalk and visit the famous Steel Pier or visit the beautiful Marina. Watch the sun set over the Atlantic Ocean while enjoying dining in one of the many fabulous restaurants. Play golf, enjoy sailing, boating or fishing, or visit one of the fabulous attractions, events or historical sites. It's easy to see why this popular resort is America's favorite place to play.

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Monopoly – Theme Turn your banquet into an oversized Monopoly board with properties across the walls, buffet stations and areas designed after Atlantic City locations, and tables colored after the famous property sets.

Colors ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ

Baltic and Mediterranean Dark Purple Oriental, Vermont, and Connecticut Light Blue St. Charles Place, States Avenue, and Virginia Avenue Berry Purple St. James Pace, Tennessee Avenue, and New York Avenue Orange Kentucky, Indiana, and Illinois Red Atlantic, Ventnor, and Marvin Gardens Yellow Pacific Avenue, North Carolina, and Pennsylvania Avenue Green Park Place and Boardwalk Royal Blue Light Green, like the games background

Linens ƒ Cover guest tables with linens in each of the color combos of the board’s property sets, organized by section ƒ Boardwalk blue for the VIP tables ƒ Drape any other tables in the pale blue-green of the board background

Tables ƒ Each table is identified by the name of a property within the color set of its linens ƒ Centerpiece ideas: o Topiary centerpieces in the shape of the famous game pieces o Floral arrangements colored after the color set for that table o Collections of keepsakes and favors relating to the individual game pieces o Small models or ice sculptures of the game pieces o Specialized Monopoly game boards such as the Star Wars and Simpsons versions, different for each table

Pictures from www.boardwalk.com, www.icework.net and www.plumparty.com

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ƒ Serve dinner on Monopoly-themed plates from www.sonomagifts.com and use the vinegar bottle from www.chairoart.com for salad dressings:

ƒ Use wine charms from www.etailgifts.com to decorate guests glasses:

ƒ Scatter Monopoly across the tabletops and buffet tables or use Monopoly print fabric found on www.freewebs.com:

ƒ Money can be printed from the pictures at the official website: http://www.hasbro.com/monopoly/pl/page.treasurechest/dn/default.cfm

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Décor ƒ Light up marquees of the “Go,” “Free Parking,” “Jail,” and “Go to Jail” spaces in each corner of the room ƒ A train property centered on each wall of the room, one decorated after each famous railroad: Pennsylvania, Shortline, B&O, and Reading o For each railroad, rent a small train engine and use large posters of the famous railway o For Short Line feature a small toy train set or a twenty-five cent kid’s ride instead of the large engin ƒ Blown up images of each property placed on the wall between the marquees and railroads complete a life-sized monopoly board around the room

Pictures of Muppet pieces and Shortline Railroad from www.amazon.com and www.arc.gov

Props ƒ Oversized dice near the bathrooms and in open areas for guest seating ƒ Ice sculptures of the Monopoly logo, game pieces, or Mr. Moneybags bnobbleheads ƒ “Go” signs with arrows marking the path to the party

Pictures from www.bobbleheads.no and www.bbc.co.uk

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Themed Areas In the Room ƒ “Water Works Bar” ƒ “Community Chest Buffet” (better not name the food after the famous “Chance” cards!!) ƒ Buffet stations named after individual properties like “Oriental Avenue,” “Pacific Avenue” or “Marvin Gardens” ƒ “Just Visiting Dance Floor” ƒ “Free Parking Raffle”

Entertainment ƒ A big band featuring thirties tunes to celebrate the game’s birth ƒ Put up jail bars in front of the band and around part of the dance floor. When it’s time for the music to start, tell the guests to “go directly to jail, do not pass go, and do not collect $200” ƒ Photo shoots at one of the railroads, with framed pictures as favors ƒ Door Prizes o Winners determined by “chance” cards handed to guests with a secret word or filled out with guest information at the door and put into a drawing o Give Monopoly ties or paperweights to the male guests

Tie from www.amazon.com and paperweights from www.griffinpewter.com

o o o o

Prizes hidden underneath or decorated as green houses and red hotels Hotel prizes could be a short vacation stay at a hotel along with a few travel items House prizes could be a bed and breakfast stay or a collection of household items A cash prize entitled “bank error in your favor”

Pictures from www.kit-out.net and www.folts-usa.com

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Monopoly - Buffet Stations Pacific Railroad These stations include menu items from the Northwest Pacific States

Hors D’oeuvres Station Smoked Salmon Bisque Butternut Squash Soup* Clam Cakes* Fried Razor Clams Salmon Mousse with Rosemary Crackers Sausage, Apple and Cheddar Plait Pastry Salmon Artichoke Dip* Wild Mushroom and Chicken Pate* Orange and Pecan Hot Wings Cranberry Salsa* Champagne Oysters* Brie with Cranberry Chutney

Carving Station Pan Roasted Ahi with Almond/ Pepper Crust and Wasabi Vinaigrette Cedar Plank Salmon* Sweet and Spicy Beef Ribs with Grilled Peaches Spice Crusted Rack of Lamb*

Marvin Gardens A wonderful salad action station and a vegetarian haven

Salad Bar Spinach, Romaine, Iceberg, and Selected Greens Berries, Mandarin Oranges, Tropical Fruits, Apple Almonds, Walnuts, Sunflower Seeds, Croutons, Crispy Noodles Avocado, Tomatoes, Red Onions Cucumber, Scallions, Sprouts Grilled Chicken and Tuna Salad

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Tossed as ordered in a selection of gourmet dressings: Strawberry Balsamic Vinaigrette, Sweet Creamy Poppyseed, Tropical Mango Honey & Grain Mustard, Fresh Raspberry & Passion Fruit Dressing, Tamarind & Orange Dressing

Vegetarian Paradise Fresh Cucumber Tomato Salad* Avocado Ginger Canapés Baked Polenta Squares with Sundried Tomato Pesto Tofu Stir Fry* Vegetable Paella* Cucumber Sandwiches* Tomato Basil Tofu Pasta* Creamy Chickpea and Coconut Curry* Apple Mint Couscous* Fruit Pizza*

Oriental Avenue For this set of stations, feature an array of the following Asian action stations

Noodle Station Tagliatelle with Spicy Szechuan Sauce Buckwheat Noodles with Bok Choy and Fried Wild Garlic Stir Fried Pasta with Chinese Red Spinach and Pheasant Chinese Ham and Anise Basil with Fettuccine Black Pepper Linguini with Red Tomato Sauce and Bak Choi Stems Soba Noodles with Green Mustard Leaves and Tofu (Thai) Chinese Lo-mein and Soba Noodles Wok Stir Fried with choice of: Spicy Thai Peanut Sauce, Sesame Oil Rice Wine & Ginger Vinaigrette, Grilled Chicken, Marinated Grilled Steak, Wok Seared Shrimp, Roasted Duck, a Mélange of Asian Vegetables, Shitake Mushrooms, Bamboo Shoots, and Water Chestnuts.

Sushi-Rolling Station A selection of California Rolls, Nigiri, Maki Sushi; accompanied by Wasabi, Pickled Ginger, and Soy Sauce

Dim sum Station Cooked to order: pot stickers, siu mai, egg rolls, spring rolls, wontons, and char siu bao, served with sauces

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Stir Fry Station Ching Chow Ho Yau Har Yan Stir-fried prawns with oyster sauce Sze Chuen Chow Har Kau Szechwan-style prawns with dried chilies Ho Lan Dau Chow Dai Tze Scallops with Snow Peas Baw Law Gai Chicken with pineapple Seen Goo Gai Lau To Yan Chicken and Walnuts with Straw Mushrooms Seen Lo Shun Chow Ngau Yook Stir-fried beef with fresh asparagus

Boardwalk Desserts A beautiful selection of sweets worthy of Boardwalk-style window shopping

Fudge Station Warm Home-made Fudge, made fresh during dinner for all to watch

Boardwalk Brule Crème Brule, caramelized to order, stuffed with guest’s choice of berries

Ice Cream Parlor A selection of Ice Cream Flavors and Ice Cream Treats: Cones, Cups, Splits, Sundaes, Shakes, Floats, and Malts

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Monopoly – Seated Menu Atlantic City Seafood Boil in honor of Monopoly’s original city Appetizer Atlantic Coast Peel ‘n’ Eat Shrimp Large ocean shrimp boiled and chilled, served with Remoulade

Salad Lobster, Avocado, and Grapefruit Salad* Crisp, fresh garden salad topped with hardy chunks of lobster and avocado and tossed in a tangy citrus vinaigrette

Main Course New Jersey Crab Boil with Corn and Potatoes* Hot, spicy, messy, and delicious Atlantic Snow crab boiled to perfection, served with heated butter and plenty of napkins

Desserts Deep-Fried Peaches* Warm, satisfying, and crispy taste of a New Jersey staple

Cream of Peach Soup* A zesty chilled soup garnished with fresh peaches

Cranberry Cake with Vanilla Sauce* A tangy classic, never to sweet

Strawberry Chocolate Mousse Rich dark chocolate mousse, swirled with strawberry sauce and topped with white and dark chocolatecovered strawberries

Jersey Summer Fruit Crisps Light summer fruits and berries in a chilled crumble cobbler

Sweet Potato Pie* A hands-down down-home home-made favorite

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Monopoly - Recipes Butternut Squash Soup

Picture from www.epicurian.com

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1 butternut squash, about 1 1/2 pounds, peeled, halved, seeded, and cut into 1-inch slices 3 tablespoons olive oil 2 red potatoes, peeled and quartered 2 carrots, peeled and quartered salt and freshly ground pepper 2 tablespoons unsalted butter 2 Large yellow onions, finely chopped 1 tablespoon finely minced garlic 4 cups chicken stock 1 cup half-and-half Tabasco or other hot-pepper sauce sour cream or crème frâiche for garnish (optional)

Place the squash slices on the baking sheet and brush with 1 tablespoon of the olive oil. Toss the potatoes and carrots with 1 tablespoon of the olive oil. Transfer the vegetables to the baking sheet with the squash. Season all the vegetables with salt and pepper. Roast the vegetables until tender, 30 to 40 minutes. Remove from the oven and reserve. In a large pot over medium heat, melt the butter with the remaining 1 tablespoon olive oil. Add the onions and garlic and cook, stirring, until soft, about 5 minutes. Add the roasted vegetables and chicken stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Working in batches, purée the soup in a food processor or blender, adding some of the halfand-half with each batch. Return to the pot and heat thoroughly over mediumlow heat (do not let it boil). Adjust the seasoning with salt and pepper. Add the Tabasco to taste. Top each serving with a dollop of sour cream or crème frâiche, if desired. Serves 8.

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Clam Cakes

Picture from www.hollyeats.com

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1 lb Clam Meat, cooked 3 Eggs 2 cups Bread Crumbs 1 small yellow Onion 1 stalk of Celery 1/2 Red Pepper 1/2 Green Pepper

Chop clam meat leaving it slightly chunky. Chop the vegetables into fine pieces. Over medium heat, sauté the vegetables in a frying pan until vegetables are tender. Pull from heat and let cool. In a large mixing bowl, add the clam meat, sautéed vegetables, bread crumbs, and the 3 eggs. Mix well and form into 3 inch diameter cakes that are about 1 inch thick. Deep fry at 350F until golden brown, or pan-fry until crispy turning cakes to brown both side. Makes about 12 cakes.

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Smoked Salmon Artichoke Dip

Picture from www.alaskaseafood.org

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2 cups Smoked Salmon 1 jar (6oz) marinated Artichokes, drained 8 oz Cream Cheese, softened 8 oz Sour Cream 2 tsp Dill 2 tsp Cajun Seasoning 2 Tbsp Mrs. Dash Salad Dressing Mix 1 tsp Worcestershire Sauce 1 tsp mild Hot Sauce 1 tsp spicy Mustard 2 Tbsp Lemon Juice Salt, to taste

In large bowl, combine cream cheese and sour cream. Add remaining ingredients, except smoked salmon. Blend well. Add salmon and fold mixture slowly to keep salmon in larger pieces. Refrigerate for 4 to 6 hours. Serve dip with crackers and cheese, raw vegetables, or specialty breads.

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Wild Mushroom and Chicken Pate ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ

1 lb. mushrooms 1 lb. chicken livers 1 tsp. each garlic salt and paprika 1/3 c. finely chopped onions (top also) 3/4 c. unsalted butter 1/3 c. dry white wine 1/4 tsp. dill weed 3 drops Tabasco sauce Salt to taste

In medium sized frying pan simmer mushrooms, livers, garlic salt, paprika and onion in 1/4 cup of the butter for 5 minutes. Add wine, dill weed and hot pepper seasoning. Cover and simmer slowly 5 to 10 minutes, until livers are just firm. Cool slightly and pour into blender. Whirl smooth. Add remaining 1/2 cup butter and salt to taste. Pour into three cups or containers from which the pate can later be served. Chill thoroughly. (This will keep in refrigerator for a week or more, if tightly covered. In fact, it gets better with age!) Serve to spread on crackers.

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Cranberry Salsa

Picture from www.cooksrecipes.com

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1 cup water 1 cup granulated sugar 1 (12-ounce) package Ocean Spray® Fresh OR Frozen Cranberries 2 tablespoons chopped canned jalapeno peppers 1 teaspoon dried cilantro 1/4 teaspoon ground cumin 1 green onion, white and green parts, sliced 1 teaspoon fresh lime juice

Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature. Makes about 2 ½ cups.

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Champagne Oysters ƒ ƒ ƒ ƒ

1 cup champagne 2 cups heavy whipping cream 1/4 cup butter 1 dozen fresh Atlantic oysters, preferably Blue Point, shucked and shelled (save shells for refilling)

In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens the mixture. Toss in shucked oysters and remove from heat. Place one oyster and some sauce in each saved shell. Garnish with chives and serve immediately. Makes 2 servings.

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Cedar Plank Salmon

Picture from www.barbeque-online.co.uk

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1 cedar plank (6 by 14 inches) 2 salmon fillets (1 1/2 pounds total) Salt and freshly ground black pepper 6 tablespoons Dijon mustard 6 tablespoons brown sugar

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank. Makes 4 servings.

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Spice Crusted Rack of Lamb ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ

2 tablespoons whole coriander seeds 4 teaspoons black peppercorns 2 teaspoons cumin seeds 12 whole cloves 1 teaspoon ground turmeric 3/4 teaspoon cardamom seeds (from whole green pods) 3 tablespoons vegetable oil 2 pounds meaty lamb neck bones 2 celery stalks, chopped 1 cup chopped onion 8 large garlic cloves, chopped 2 tablespoons chopped peeled fresh ginger 3 small bay leaves, crumbled 2 large plum tomatoes, chopped 5 cups canned low-salt chicken broth 1/2 cup dry white wine 1/4 cup chopped fresh mint 3 1 1/4-pound lamb racks

Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl. Heat oil in heavy large pot over medium-high heat. Add bones; sauté until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; sauté until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside. Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes. Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb. Makes 6 servings.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

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Fresh Cucumber Tomato Salad

Picture from www.favoritebrandrecipes.com

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1/2 English or seedless cucumber, diced 2 vine ripe tomatoes, diced Handful flat-leaf parsley, chopped 1/2 medium red onion, chopped 2 tablespoons red wine vinegar, a couple of splashes 3 tablespoons extra-virgin olive oil, eyeball it Salt and pepper

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste. Makes 4 servings.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

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Stir-Fried Tofu with Mushrooms

Picture from www.photobucket.com

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3/4 pound firm tofu 1 cup dried black or shiitake mushrooms, or fresh mushrooms 1 cup canned bamboo shoots 2 tablespoons dark soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar 1 1/2 tablespoons Chinese rice wine or dry sherry 2 tablespoons oil

Remove the tofu from the package and drain. Cut the tofu lengthwise through the middle, so that you have two equal pieces about 1-inch thick. Cut into large cubes. If using dried black or shiitake mushrooms, reconstitute by soaking in warm water for 20 minutes or until they have softened. Squeeze to remove excess liquid and thinly slice. If using fresh mushrooms, wipe with a damp cloth and slice. Rinse the bamboo shoots in warm running water and drain. In a small bowl, mix together the dark soy, oyster sauce, sugar, and sherry and set aside. Heat the wok. When the wok is ready, add the oil. Add the bamboo shoots and mushrooms and stir until they are heated through. Add the tofu and the dark soy/oyster sauce/sugar/sherry mixture. Stir-fry until the ingredients are heated through. Serve hot.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

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Vegetable Paella

Picture from www.fbnr.com

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1 large Spanish onion, finely chopped 2 cups long-grain white rice 4 cups vegetable stock 1 large pinch saffron 1 medium carrot, sliced 2 medium celery sticks, sliced 8 plum tomatoes, quartered 1 medium green bell pepper, chopped 1 small eggplant, cut into 1-inch chunks 1 medium zucchini, cut into 1-inch chunks 10 garlic cloves, finely minced 3 tablespoons olive oil 1 cup fresh or frozen peas Salt and freshly ground black pepper to taste

In a large saucepan, cook the onion over a medium heat, stirring until translucent. Stir in the rice and cook for a few more minutes. Add the vegetable stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 minutes. Remove from heat and set aside. In a separate pan, steam the carrot and celery until slightly tender, about 5 minutes. Remove the celery and carrot, reserving the water. In a large bowl, toss the carrot, celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, salt and pepper. Transfer vegetables to a lightly greased baking sheet and place in the oven at 450*F (230*C). Roast the vegetables until they are brown on the edges. Remove from oven. Reduce oven temperature to 400*F (205*C). Meanwhile, in the same pan you steamed the carrot and celery, steam the peas until they are just tender. Toss the roasted vegetables with the rice. Stir in the peas. Transfer mixture to a greased casserole dish. Cover with aluminum foil and bake for 15 minutes. Serve.

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Cucumber Sandwiches ƒ ƒ ƒ ƒ ƒ ƒ ƒ

1 oz. cream cheese, softened 1 Tbs. sour cream 1 1/2 tsps. chopped chives Salt and pepper to taste 4 slices white or mild wheat bread 1/4 large cucumber, peeled and sliced thin Chive for garnish

To assemble each sandwich: Mix together first 4 ingredients and spread evenly on 2 slices of bread, saving about a teaspoon of the spread for garnish.Top with cucumbers, and remaining 2 slices of bread. Using a sharp knife, cut the crusts off the edges. Cut sandwiches into 2 triangles or rectangles. To garnish, place a dab of remaining spread on top of each triangle or rectangle and add a bit of chives. Makes 4 sandwiches.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

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Tomato Basil Tofu Pasta

Picture from www.vikingrange.com

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2 pounds fresh chopped tomatoes, any type (about 12 if large) - you will not need to heat the tomatoes 1/2 cup fresh basil, chopped 8 garlic cloves, chopped or pressed 1/2 pound tofu, chopped 1/4 cup (or less) extra-virgin olive oil One 1-pound package pasta Cayenne or other hot pepper to taste 1/4 cup Parmesan or Romano Cheese, grated

Place chopped tomatoes, garlic, basil, and tofu in large bowl. Add olive oil and hot pepper. Toss. Marinate for a least 2 hours (but preferably 4 hours). Cook pasta al dente according to package directions. Drain the pasta and toss it with the grated cheese. Then toss the pasta with the tomato mixture, or place tomato mixture on top.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

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Creamy Chickpea and Coconut Curry ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ

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2 cups dried garbanzo beans (400g) or 4 cups of cooked or canned chick-peas, drained 1 cup desiccated unsweetened coconut 1/2-1 teaspoon thinly sliced and chopped fresh ginger 1/2 teaspoon ground turmeric powder 1/2-1 teaspoon of ground pure red chili powder 1 tablespoon ground coriander powder 2 teaspoons vegetable oil 1 small onion, finely chopped 1/2 teaspoon mustard seeds 6 fresh curry leaves (optional) 1 cup coconut milk cilantro, for garnishing

If using dried chickpeas, soak overnight in plenty of water, then drain. Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender. Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions. When the chickpeas are cooked, or if you are using canned chickpeas, put them aside. Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn. As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter. Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste. Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma. Add onion and curry leaves and saute and stir a further minute or two. Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary. Add 1 cup coconut milk and simmer for a further 10-15 minutes. Serve with rice and garnish with fresh cilantro. Makes 6 servings.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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Apple Mint Couscous ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ

1 tablespoon plus 1 teaspoon butter, in all 1 cup peeled and finely chopped sweet apples 1 tablespoon minced shallots 1 teaspoon minced garlic 3 tablespoons chopped fresh mint, plus extra for garnish Salt and pepper 1 cup couscous 1 tablespoon olive oil 1 cup chicken stock 2 ounces crumbled feta Fresh rosemary

In a saute pan, heat 1 tablespoon of butter. When the butter is melted, add the apples, shallots, garlic, and mint. Saute for 2 minutes. Add the couscous and olive oil and saute for 1 minute. Stir in the stock and bring to a boil, stirring for 2 minutes. Reduce the heat and cook for 1 minute. Stir in the remaining butter and remove from the heat. Cover and allow to sit for 2 minutes. Uncover and fluff with a fork. Fold in the feta cheese. Season with salt and pepper. Mound the couscous in the center of the platter. Lay the carved lamb over the couscous. Garnish with fresh rosemary and mint. Makes 3 ½ cups.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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Fruit Pizza

Picture from www.gatewaytosedona.com

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1/2 cup butter, softened 3/4 cup white sugar 1 egg 1 1/4 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (8 ounce) package cream cheese 1/2 cup white sugar 2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

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Lobster, Avocado, and Grapefruit Salad

Picture from www.epicurious.com

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1 (1 1/4- to 1 1/2-lb) live lobster 2 teaspoons finely chopped shallot 1 tablespoon fresh lemon juice 1/4 teaspoon table salt 2 tablespoons extra-virgin olive oil 1 pink or ruby-red grapefruit 1 firm-ripe California avocado 1 oz baby arugula (2 cups) Coarse sea salt to taste (optional)

Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain. When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour. While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking. Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain. Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3inch-thick slices. Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately. Makes 2 first-course servings.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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New Jersey Crab Boil

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3 lemons, quartered 12 new red potatoes 6 small ears fresh corn 6 small yellow onions 6 medium carrots 1/4 Cup OLDBAY seasoning (or season-all salt mixed with choice seasonings) 3 cloves fresh garlic 1 tablespoon crushed red pepper 1 tablespoon ground white pepper 1 tablespoon ground black pepper 12 live blue crabs 1/2 cup salt 1 cup white wine

Fill a large 10-quart stockpot one-third full with water. Add wine, OLDBAY seasoning, salt, peppers, garlic, and the lemons, bring to boil. Then add potatoes, corn, onions, and carrots, cover and let boil for 10 minutes. Add the crabs, cover, and return to boil. Once steam starts to escape from under the cover, lower to medium let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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Deep-Fried Peaches 6 peaches, blanched and peeled 1/4 cup flour 1 1/4 cups flour 4 teaspoons sugar 4 teaspoons shredded coconut 4 teaspoons graham cracker crumbs 1 teaspoon cinnamon 1/2 teaspoon ginger 2 teaspoons double-acting baking powder 1 teaspoon salt 1 egg 1-1 1/3 cup milk canola oil Take blanched, peeled peaches and roll in the 1/4 cup flour. Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl. In a smaller bowl combine the egg and 1 cup of milk. Fork into the the flour mixture. If the batter is too thick add a bit of milk. Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high. Dip peaches in the batter and then into hot oil. Fry for 3 minutes or until golden brown. The pan should hold 3 at a time without touching. Makes 6 servings.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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Cream of Peach Soup

Picture from www.birointernationale.com

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2 pounds ripe peaches (about 6 large) 1/4 cup sugar 1 cup water 1 cup whipping cream 1/2 cup white wine Grated rind of 1 lemon Garnishes: chopped and sliced peach, fresh mint sprigs, chopped mint leaves

Dip peaches, 1 at a time, into boiling water to cover 1 minute. Plunge peaches immediately into ice water to stop the cooking process; drain and slip skins off. Cut peaches into quarters. Bring sugar and 1 cup water to a boil in a large saucepan over medium heat. Reduce heat, and add peach quarters; cover and simmer 5 minutes. Cool. Process peach mixture in batches in a blender until smooth, stopping to scrape down sides. Stir together peach mixture, whipping cream, wine, and lemon rind; chill. Garnish, if desired. Chill 2 hours. Makes 5 cups

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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Cranberry Cake with Vanilla Sauce ƒ ƒ ƒ ƒ ƒ ƒ ƒ ƒ

1 tablespoon plus 1 1/2 teaspoons melted butter 1/2 cup granulated sugar 1/4 cup water 1/4 cup evaporated milk 1 cup flour 1 teaspoon baking soda 1/8 teaspoon salt 1 1/2 cups cranberries, washed, left whole

In a mixing bowl, blend butter, sugar, water, and evaporated milk. Into a separate container, sift together flour, soda, and salt. Add cranberries to flour mixture; toss lightly. Mix dry ingredients into the butter and sugar mixture. Pour batter into a greased 9-inch pie plate. Bake at 355° for 25 to 30 minutes. Serve warm with vanilla sauce. Vanilla Sauce ƒ ƒ ƒ ƒ

1/2 cup melted butter 1 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup evaporated milk

Heat butter, sugar, vanilla, and evaporated milk to boiling, stirring. Serve hot over warm cranberry cake. Makes 8 servings.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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Strawberry Chocolate Mousse

Picture from www.cooksrecipes.com

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1 cup (about 5-ounces) chocolate cookie or chocolate graham cracker crumbs 3 tablespoons melted butter or margarine 2 pint baskets California strawberries, stemmed and halved 2 cups (12-ounces) semisweet chocolate chips 1/2 cup water 2 tablespoons light corn syrup 2 1/2 cups whipping cream - divided use 1 tablespoon granulated sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan, set aside. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature. Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours. Up to 2 hours before serving, in medium mixer bowl, beat remaining 1 cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts. Makes 12 servings.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

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Sweet Potato Pie

Picture from www.wilton.com

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4 ounces butter, softened 2 cups cooked and mashed sweet potatoes 2 cups granulated sugar 1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk 1 teaspoon vanilla 3 eggs, beaten 1 1/2 teaspoons cinnamon 2 prepared pie shells, unbaked

Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350° oven for about 1 hour, until set. Makes 2 pies.

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CCoonnrraadd N N.. H Hiillttoonn CCoollleeggee U n i v e r s i t y o University off H Hoouussttoonn

C Caatteerriinngg R Reesseeaarrcchh IInnssttiittuuttee

Additional Sources of Information www.hasbro.com www.southernliving.com www.napawineco.com www.allrecipes.com www.bgamers.com www.wikipedia.org www.fishermansexpress.com www.salsa-recipes.com www.napawineco.com www.about.com www.cooksrecipes.com www.virtualcities.com www.southernliving.com www.thebarneys.org www.foodnetwork.com www.epicurean.com

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