3 lb Boneless chuck roast

2 tb Vegetable oil

2 Garlic cloves; crushed

1 c Chopped onion

1 ts Salt

16 oz Tomato sauce

4 oz Can chopped green chiles

– undrained 2 tb Sugar

1 tb All-purpose flour

1 tb Each cocoa and chili powder

1 ts Dried whole oregano

1 ts Ground cumin

1 ts Ground coriander

1/4 ts Ground cinnamon

1 ts Grated orange rind

1/2 c Almonds; ground & blanched

8 Boiling onions; peeled

3 md Yellow squash; in 1″ pieces

1/4 c Almonds; slivered & toasted

——————————GARNISHES (OPT’L——————————
Fresh parsley sprigs Cherry tomatoes Brown roast on all sides in hot oil in a large Dutch oven; remove roast, reserving drippings.
Set aside.
Saute garlic and chopped onion in pan drippings for 5 minutes, or until onion is tender.
Add salt, tomato sauce and chopped green chiles, stirring well.
Combine sugar, flour, cocoa, chili powder, oregano, cumin, coriander and cinnamon in a small bowl; stir well.
Add sugar mixture, orange rind and ground almonds to tomato mixture in Dutch oven; stir well.
Return roast to Dutch oven; cover, reduce heat to low, and cook 2 hours or until meat is tender.
Add boiling onions and squash to Dutch oven; cook an additional 20 minutes or until vegetables are tender.
Remove roast to a serving platter; spoon sauce over roast.
Arrange vegetables around roast and sprinkle with slivered almonds.
If desired, garnish with parsley sprigs and cherry tomatoes.
Yield: 6 to 8 servings.
From _Parishables_ by St. Paul’s Episcopal Church/Cleveland Heights, OH.
In _America’s Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989.
Pg.
173.
ISBN 0-8487-0765-6.

1 c All purpose flour

1 ts Baking powder

1/4 ts Salt

2/3 c Sugar

1 pk Cream cheese (3 oz)

-room temperature 1/4 c Unsalted butter (1/2 stick)

-room temperature 1 lg Egg

1 ts Vanilla extract

3/4 ts Almond extract

1/2 ts Orange peel; grated

3 3/4 c Shredded sweetened coconut;

-(ab.
12 ounces) 1 1/2 c Mounds bars (1/2-inch pieces

-(ab.
7 1/2 oz) 4 oz Semisweet chocolate; chopped

SINCE THIS IS A FIRM DOUGH, THE MXCAROONS WILL HOLD THEIR SHAPE DURING BAKING AND PRODUCE LARGE MOUND-SHAPED COOKIES (ABOVE CENTER) - APPREPRIATE SINCE THEY CONTAIN PIECES OF MOUNDS CANDY BARS. Preheat oven to 275 deg.
Line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in medium bowl.
Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy.
Beat in egg, vanilla, almond extract and orange peel. Add flour mixture and mix just until combined.
Sir in 2 1/2 cups coconut.
Add Mounds pieces and stir until combined.
Spread 1 1/4 cups coconut on plate.
Using 2 tablespoons dough for each cookie, roll dough into 1 1/2-inch rounds.
Roll each round in coconut. Arrange rounds 2 inches apart on prepared cookie sheets.
Bake until cookies are puffed and coconut is light golden.
about 35 minutes. Cool on cookie sheets 5 min.
Transfer to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth.
Remove from heat.
Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. Refrigerate cookies until chocolate sets, about 30 minutes.
(Can be prepared 3 days ahead.
Refrigerate in airtight containers.) Serve cold or at room temperature.
Makes about 20.

———————-BEST OF NEWPORT———————-
1 Egg

1/2 c Mayo

1/2 t Garlic, minced

3 dr Tabasco, to 4 dr

2 t Worcestershire

Salt and white pepper 2 lb Crab

1/2 md Red bell pepper, minced

1/2 md Gold bell pepper, minced

2 Ribs celery, minced

1/2 sm Red onion, minced

1/2 Jalapeno, peeled, minced

3/4 c Breadcrumbs

——————–MUSTARD CREAM SAUCE——————–
2 t Shallots, minced

2 c Dry white wine

2 c Heavy cream

4 T Dijon

Trees, CDM.
Crab cakes: Combine egg, mayo, garlic, Tabasco, Worcestershire, salt and pepper.
Mix well to make a sauce.
Combine crab with vegs and add to sauce.
Sprinkle breadcrumbs over mixture. Carefully mix with hands to combine well.
Divide into 18 parts and each into a biscuit size cake.
Preheat oven 450F.
Preheat skillet with a mixtue of butter and oil (1/2 and 1/2).
Cook cakes to light golden brown on one side.
Turn over and place in oven 5 mins.
Do not overbrown.
Sauce: Boil shallots and wine until reduced by 3/4. Stir in mustard then cream.
Reduce to desired consistency; strain and serve.
—–

————————————CAKE———————————— 1 Box Lemon Supreme Cake Mix

1 Box Lime Jello

5 Eggs

1 c Crisco Oil

3/4 c Orange Juice

———————————–GLAZE———————————– 1/4 c Lime Juice

1 c Confectioner’s Sugar

Blend dry ingredients in large mixing bowl.
Blend eggs, oil, and orange juice in medium mixing bowl, beating thoroughly.
Gradually add egg mixture to dry ingredients, beating 3-5 minutes.
Bake in greased 9 x 13 pyrex baking dish for 45 minutes in 350 degree oven. When cake tests done, remove from oven and pierce top all over with fork.
Combine lime juice and confectioner’s sugar and spread evenly on top of cake.
This will soak into cake.
Cake needs no frosting, but may be dusted with additional confectioner’s sugar at serving time or served with whipped cream.