| 62 | 63 | 64 | 65 | 66 |
| 1 | 17 | 34 | 51 | 68 |
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1
2
1/2 Tbls. Chili powder
1/2 tsp. Salt
2
2
1
2
tsp. Cornstarch
tsp. Distilled white vinegar
Tbls. Minced dried onion
Tbls. Canned jalapeno slices
1
2
3
4
5
. Combine the tomato paste with the water in a saucepan over medium heat.
Stir until smooth.
. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
and dried onion and stir.
. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree.
. Heat the mixture to boiling. Continue to stir about 3 minutes
and remove from the heat.
. Let the sauce stand until cool, and then put
in a tightly sealed container and refrigerate.
This will last for 1 to 2 months. Makes 3 1/2 Cups.
The REAL Neiman Marcus Cookie Recipe
1
/2 cup unsalted butter, softened
cup brown sugar
T granulated sugar
egg
t. vanilla extract
1
3
1
2
1
1
1
/2 t. baking soda
/2 t. baking powder
/2 t. salt
1
-3/4 cup flour
1
8
-1/2 t. instant espresso powder, slightly crushed
ounces semi-sweet chocolate chips
Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
extract. Combine the dry ingredients & beat into the butter mixture.
Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.
Thomas English Muffins
1
1
1
1
1
2
lb All-purpose or bread flour
t Salt
1/2 T Dry yeast
t Sugar
cup Warm milk
oz Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in warm (105 F) milk (M-Waved). Let froth,
then mix in the butter. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and proof in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and
knead, working a little more flour if necessary to make the dough easier
to shape. Round up the dough, roll into a thick sausage shape and (using
the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2
~
1 3/4 inch thick. Shape each one into a round with straight sides. Put
onto a greased baking sheet. Cover (use greased plastic wrap) and put
in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins
will get flabby and lose their shape. Warm and grease the bakestone
lightly. Lift the muffins carefully onto the bakestone and cook over very
moderate heat for 8-10 minutes until pale gold underneath. Turn and cook
the other side. Wrap in a cloth and keep warm if cooking in batches. To
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