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Codfish Cakes
by Hyacinth John
3 pounds boneless cod (Soak for 24hrs and shred)
2 large onions chopped
4 stalks celery
6 stalks scallion
3 tablespoons chopped parsley
3 tablespoons hot sauce
3 large eggs slightly beaten
1/2 cup evaporated milk
1 cup flour
3 teaspoon baking powder
oil for frying
METHOD:
Mix all ingredients thoroughly. Heat oil in frying pan or wok. Drop mixture by spoonfuls into oil. Brown on both sides. When cooked completely, take out of oil and place on paper towels on a cookie baking sheet. To keep warm, place in 150 degree oven until they are all fried.
Sweet Potato Pie
by Hyacinth John
1 or 2 large sweet potatoes (Yams) - boiled and mashed
3 eggs
4 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 can condensed milk
1/2 cup carnation milk
1/2 cup bourbon (optional)
Pie Crust (ready made or box - follow box instructions)
METHOD:
Put the pie crust into the bottom of the pie dish. Mix the first 9 ingredients together. Pour mixture into pie dish. Bake at 325
degrees for 45 minutes.
Mousse Au Chocolat
by Jennifer Andrews
5 egg whites at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
5 egg yolks
1/8 teaspoon salt
2 teaspoons lemon juice
4 squares unsweetened chocolate, melted and cooled
1 2/3 cups heavy cream
METHOD:
Make this a day before serving. In a large bowl of an electric mixer at high speed, beat egg whites with cream of tartar until soft peaks form when the beater is slowly raised. Gradually add 3/4 cup sugar, 2 tablespoons at a time, beating well after each addition, continue beating until stiff peaks form.
In small bowl, with same beater beat egg yolks with salt until thick and lemon colored. Gradually add remaining sugar, beating well after each addition. Gradually beat in lemon juice, melted chocolate, and 1/3 cup cream until mixture is smooth and thickened.
Beat remaining cream until stiff, fold with chocolate mixture into egg whites. Gently turn into 2-quart serving dish, spreading evenly.
Refrigerate for 24 hours.
On day of serving, top with whipped cream and semi-sweet chocolate curls
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