Tuesday, September 26, 2006

Chocolate Pie Crescents with meal


Menu
Baked Chicken in barbecue Sauce
Green Peas and onions
Orange Slices
Rice
Chocolate Crescents
Tea
Tip: Use a sweet orange for slices. Wash outside skin with salt water to remove any residue or germs from handling.
Food for Thought: Give and it shall be given to you. Luke 6:38aLB
Meal Preparation: Wash chicken in salt water to remove any bacteria. Dip in sauce and bake at 350 degrees for 30-30 minutes or until done. Add cocktail onions to green peas and cook. Use chicken broth to cook rice. Usually takes 2-30 minutes. Serve meal with orange slices. Chicken provides protein. Peas, onions and orange slices provide vitamins and minerals. The crescents and rice are carbohydrates. Diabetics should eat sparingly.
Recipe for Chocolate Crescents:
Pastry:
2 cups plain flour
2/3 t. Salt
1 T. Sugar (optional)
2/3 cup shortening
1 egg
3 T. Milk
Cut flour, sugar, salt and shortening together. Add egg and milk; stir well.
Divide into thirds and roll between 2 pieces of wax paper. Use a fluted pastry cutter or saucer about 4-6" in diameter and cut circles.
Chocolate filling:
1/2 cup sugar
2 T. Cornstarch
2 cups milk
2 eggs
1 cup cocoa
1/4 confectioners sugar
Mix cocoa and cornstarch. Add sugar to cornstarch mixture. Add milk and egg yolks to sugar mixture. Blend well with whisk. Pour into a microwave bowl and cook on high for 4 minutes. Stir and check for thickness. Cook 2-4 minutes longer if needed. Cool before filling pastry circles. Use 1 T. Of filling and drop onto pastry circle. Fold over into crescent or half-moon shape. Flute edges with a fork or pastry flutter. Whisk lightly the egg whites. Brush whites onto crescents. Bake for 20 minutes in 350- degree oven. Sift confectioners sugar over tops of crescents. May use small patterns for designs like leaves or apples. Yields: 24 crescents


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