CHOCOLATE MOUSSE

Rich, delicious, elegant, and easy to make. Two- or three-ounce servings are sufficient. Can be made in a food processor, but it makes cleaning up difficult.

Chocolate Mousse

Serves 6 to 8

8 ounces semisweet chocolate chips

1 cup whipping cream

Pinch of salt

4 egg yolks

1. Place chocolate chips in blender container.

3. Heat whipping cream to boiling point and then pour into blender container.

4. Blend for 1 minute.

5. Add salt.

6. Add egg yolks, one at a time, blending after each addition. Blend for 30 seconds.

7. Divide mixture among six to eight demitasse glasses and refrigerate until firm.

8. Remove from the refrigerator about 15 minutes before serving. A garnish of a mint leaf, chocolate shavings, or whipped cream may be added.

HOT ARTICHOKE DIP

There is not much nutritionally redeeming in this recipe. However, it's still a good recipe to have in one's repertoire.

HOT  ARTICHOKE  DIP

8 ounces cream cheese

1/2 cup mayonnaise

2 cloves garlic, minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

4 ounces mozzarella cheese, shredded

1 cup grated Parmesan cheese

8.5 ounces (drained weight) canned, but not marinated, artichoke hearts, 

drained and chopped

1. In medium-sized mixing bowl, beat cream cheese.

2. Beat in mayonnaise, garlic, Worcestershire sauce, and hot sauce.

3. Stir in mozzarella cheese, Parmesan cheese, and artichoke hearts.

4. Turn into shallow baking dish.

5. Bake about 20 minutes in 350°F. oven until bubbly.

NOTE: Serve hot with bagel or pita chips. Can be baked for 30 to 45 minutes in small Crock-Pot insert and then inserted in warmed Crock-Pot for serving. Some add a drained small can of diced green chiles in Step 3.

POTATOES AU GRATIN

I've been searching for a great gratin for a few years, and I finally found it. The original recipe calls for quarter-inch-thick potato slices, but I cut mine with a European cheese slicer, which I also used to peel the potatoes, and the slices were about an eighth of an inch thick. One more thing, be sure to let gratin rest for 10 minutes after removing it from the oven.

Potatoes  Au  Gratin

Serves 9

2 ½ cups whipping cream

¾ cup finely chopped shallots

1 tablespoon finely chopped fresh rosemary

2 teaspoons salt

¾ teaspoon freshly ground black pepper

4 pounds russet potatoes, peeled, cut into ¼-inch or thinner slices                                                                             

8 ounces sharp white cheddar cheese, coarsely grated

1. Whisk together cream, shallots, rosemary, salt, and pepper in medium bowl.

2. Place half of potatoes in buttered 13x9x2-inch glass baking dish, distributing them evenly.

3. Spread with about ¾ packed cup cheese.

4. Top with second half of potatoes, distributing them evenly.

5. Pour cream mixture over potatoes.

6. Sprinkle remaining cheese over top of potatoes.

7. Cover gratin with aluminum foil and bake at 375°F. oven for 1 hour.

8. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. May be broiled for a few minutes if necessary to get top golden brown.

9. Remove from oven and let rest 10 minutes before serving.