Ingredients

•       3 Oz Unsweetened Chocolate
•       ½ Cup Shortening
•       3 Eggs
•       1 ½ Cups Sugar
•       1 ½ Tsp. Vanilla
•       ¼ Tsp. Salt
•       1 Cup Flour
•       1 ½ Cups Chopped Walnuts
•       1/2 Cup Cherry Pie Filling

      Chocolate Glaze

•       1 Oz. Unsweetened Chocolate
•       2 Tbsp. Butter
•       2 Tbsp. Light Corn Syrup
•       2 Cups Powdered Sugar
•       1 Tbsp. Milk
•       2 Tsp. Vanilla

      Whipped Cream (optional)
      Fresh Mint (Optional)

      Brownies

      1. Melt chocolate with shortening over warm water; cool slightly.

      2. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture, then the flour. Fold in walnuts. Turn into well-greased 8-inch square pan.

      3. Bake at 325° for about 40 minutes.

      4. Spoon cherry pie filling over hot brownies; spread carefully. Let cool.

      5. Spread Chocolate Glaze over brownies.

      6. Serve with a dollop of whipped cream and a sprig of fresh mint.

      Glaze

      Melt chocolate. Blend in butter and light corn syrup. Stir in powdered sugar, milk and vanilla; mix well.
 
 

Moondragon
 

•       2 Lb Lamb Shoulder Or Sirloin Tip, Cut In 1 1/2" Long Strips
•       1/4 Cup Olive Oil
•       3 Tsp Lemon Rind
•       2 Cup Red Wine
•       2 Garlic Cloves, Minced
•       1 Tsp Oregano, Dried (Or 1 Tbsp Fresh)
•       1/4 Tsp Dried Cumin
•       Sweet Peppers, Onions And Cherry Tomatoes As Needed
•       Tzaziki- recipe follows

      Place the meat in a large bowl. Pour in the wine and sprinkle with minced garlic, oregano, cumin, and
      lemon strips. Drizzle with olive oil, cover tightly with plastic wrap and refrigerate overnight, or at
      least 4-6 hours. Shake or stir the mixture several times during the marination period. (Note, to make
      it easier, mix all the marinade ingredients together and combine with the meat in a gallon size zip
      type plastic bag.)

      About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto
      long skewers, brushing with a little olive oil.

      Over medium coals, barbeque the souvlaki until it's done the way you like it. Or broil if indoors is the
      only way you can.
      Serve on a bed of rice or on pita bread, and pass the Tzaziki to spoon on top.
      SERVES 4-6

      Tzaziki
 

•       2 C yogurt
•       2 garlic cloves, minced
•       1/2 cucumber, peeled and grated
•       1 tsp salt
•       3 tbsp olive oil

      Line a colander or sieve with cheesecloth (I've used coffee filters also) and set it over a bowl. Pour in
      the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small
      bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until
      just before serving. While the meat is cooking, drizzle the olive oil over the surface, and without
      stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto
      their souvlaki. (This also makes for a really good salad dressing)

      MAKES: About 3 cups
 
 

Moondragon
 

•       8 Oz Of Good Dark Chocolate
•       1 C Heavy Cream; Room Temp
•       2 Tbsp Orange Liqueur (Optional)
•       1 Tsp Grated Orange Zest
•       3 Oz Of Good White Chocolate; Chopped
•       1/2 C Macadamia Nuts; Chopped
•       16 Oz Good White Chocolate
•       Chocolate Sprinkles And Finely Chopped or Grated Macadamia Nuts

      1. Chop or grate dark chocolate into small pieces. Melt chocolate and cream in double boiler. Remove
      from heat and whisk in liqueur and zest until blended, cool to room temperature.

      2. Fold in 3 ounces of white chocolate that has been chopped into chunks and the macadamia nuts.

      3. Transfer to a covered bowl and place in refrigerator overnight.

      4. Form chocolate into approx. 1" balls ( a melon baller works good). Place on waxed paper and again
      refrigerator overnight.

      5. Melt white chocolate in double boiler. Dip truffles and place on waxed paper lined baking sheets. (I
      would suggest doing this in small batches, keeping the extras refrigerated until you need them)

      6. Before the chocolate has completely hardened, decorate with chocolate sprinkles and finely
      chopped macadamia nuts.

      How many truffles will depend on size you make them.
 

Moondragon

      I like this one, however, I'm quite partial to good brown ales. This one is a very easy recipe for
      beginners to make, with not alot of time between making and enjoying. This recipe assumes that you
      know the basic's and how to brew. If you've never done this before, check out the link.

      Nut & Honey Brown Ale
      Specifics
      Recipe type: Extract
      Batch Size: 5 gal.
      Time in Boil: 1 hr. 10 min.
      Primary Fermentation: 5-7 Days
      Secondary Fermentation: None

      Ingredients:

•       4 lb Can Nut Brown Malt Extract (your choice)
•       3 lb Amber Dry Malt. (your choice)
•       16 oz Clover Honey
•       2 tablespoons Black Walnut extract (liquid).
•       2 oz. Cascade Hops.
•       1 pkg. British or Irish Ale Liquid Yeast (Your choice of brand)
•       3/4 Cup Dextros

      Procedure:
      1. Bring 2.5 gal of water in pot to just before boil.
      2. Add the Nut Brown Malt Extract.
      3. Add Amber Malt at Boil. Add Honey next.
      4. Add 1 1/2 oz. of Hops.
      5. Just after boil breaks, boil for about 45 min.
      6. At the 1 hour mark, add the last 1/2 oz. of Hops and continue for additional 10 min.
      7. Remove from heat, cool, then rack to primary fermentor and add enough cold water to bring it up
      to 5 gallon mark.
      8. Pitch the yeast (your method)
      9. Ferment at 60-70°(F) for 5-7 days, or until fermentation stops.
      10. Rack and add 3/4 cup Dextros and bottle, or follow your bottle/Kegging method.

      Does this satisfy your request Lady G ? Or would you like more. You know I can never say no to you.
      In the words of Charles Papazian, one of home brewings Gurus- "Relax, Don't worry, have a Home
      Brew"
      Brighest Blessings
 

                                  Link: http://hbd.org/brewery/index.html
 

Moondragon

      Filling
      12 ounces lean ground lamb or ground beef
      1 medium onion, chopped
      3/4 teaspoon Worcestershire sauce
      Salt, freshly ground pepper to taste
      1-2 tablespoons beef broth or stock
      1 egg white, frothed lightly with a fork
 

      Pastry:
      1. In a large mixing bowl, sift together the flour and salt.
      2. Add the butter and cut into flour until the mixture resembles fine bread crumbs.
      3. Mix in enough cold water to hold mixture together.
      4. Form into a ball. Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.

      Filling and Assembly:
      1. Cook meat until it is no longer pink; drain thoroughly and add onion, Worcestershire sauce, salt,
      pepper and just enough stock or broth to moisten the mixture.

      2. Heat oven to 350 degrees.

      3. Roll pastry on a floured board to a 1/8-inch thickness. Cut into rounds; depending on preference,
      they can be from 3 to 6 inches in diameter.

      4. Spoon filling onto the bottom half of each circle; fold over and crimp edges tightly. Brush lightly
      with egg white and cut three slashes in top of each.

      5. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve hot

Moondragon

• 1 can of tomatoe juice
• 2 cans of tomatoe paste
• 2 tsp. sugar
• 2 tsp. sweet basil
• 2 tsp. oregano
• 2 tsp. parsley
• add all the above in large sauce pan

cut one large onion, add 2 tsp. of butter (olive oil) in frying pan fry until onion is soft, and add to sauce pan (do not drain oil, add it all in)

This is your basic sauce, add salt to taste, and if you wish add meat or any other filler, such as green peppers, egg plant, etc.enjoy:)

AndrUlster@aol.com

• 1/2 Cup Strawberry Juice
• 1/2 Cup Grape Juice
• 1/4 Cup chosen Fruit Juice
• 1/4 Cup chosen Berry Juice
• *21 Drops Tonic Fusion Extract
• 1 tsp-tbs (depending on desired weight) Sunflower Seed Oil
• 1/4 Cup Honey

(Note: the more sunflower seed oil you add, the more poly unsaturated fat you add...but it is necessary to consume fats in the diet...)

Combine the ingredients in a 20 oz. water bottle, close the lid, and shake well.  That's it!

*Makes about 1 3/4 Cups per serving
Dose: * 10-50 lbs: 1/2 serving
          * 51-99 lbs: 2/3 serving
          * 100-200 lbs: 1 serving

Claudia Chaney