• 12/16 Nat'l C.C.A. Day 2

    From Dave Drum@1:3634/12 to All on Tue Dec 14 10:59:00 2021
    December 16 - Chocolate Covered Anything Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Covered Ants
    Categories: Offal, Game, Snacks, Desserts
    Yield: 6 Servings

    1742 lg Ants; if they are small use
    - 2,044 pismires
    3 c Melted chocolate

    Catch ants at a picnic site and keep them in a glass jar
    to which you have added a teaspoon of sugar to keep them
    happy. (Unhappy ants are liable to go sour before
    processing.)

    At home, pick up each ant with tweezers and remove
    entrails with a small, very sharp knife edge. This will
    take about 400 hours. If you are in a hurry, eliminate
    this step; you'll never know the difference.

    Dip each ant into melted chocolate and place to drain on
    waxed paper. If any of them are still able to crawl off
    the paper, let them go -- be a good sport!!

    Recipe from: http://www.recipesource.com

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  • From Dave Drum@1:3634/12 to All on Wed Dec 14 16:14:00 2022
    December 16 - Chocolate Covered Anything Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Covered Bacon Strips
    Categories: Five, Appetisers, Pork, Chocolate
    Yield: 12 Servings

    12 sl Thick-cut bacon
    12 Bamboo/wooden skewers
    1 c Semi-sweet chocolate chips
    1 tb Shortening or lard

    Set oven @ 400ºF/205ºC.

    Place a baking rack on top of a large baking sheet.

    Thread each slice of bacon onto a skewer; place skewered
    bacon on the baking rack.

    Bake bacon until crisp; 20 to 25 minutes. Remove from
    oven and cool completely.

    Combine chocolate chips and shortening in a microwave-
    safe bowl. Heat in the microwave in 30 second intervals
    until chocolate is melted and smooth, stirring after
    each interval.

    Coat each side of the skewered bacon with the chocolate
    mixture using a pastry brush. Place coated bacon on a
    sheet of waxed paper. Refrigerate until firm, at least
    30 minutes. Store in refrigerator until ready to serve.

    Recipe by: Denise Bertagnolli

    RECIPE FROM: http://allrecipes.com

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