Chuck’s Favorite –Chocolate Cream Pie (2)

    A recipe from my childhood memories of what I thought to be the world’s best chocolate pie.  Dark and rich with piles of meringue on top it was a treat in our household.  Not sure if this is the exact same recipe,but it is close with a few modifications to match what you can readily find in the grocery shelves today. Makes 2 pies ’cause one just ain’t enough!

    2 Frozen 9″Pie crusts –   Prepare by baking for about 8 minutes in a 400 degree oven until lightly browned. Let cool.
    2 1/2 cups sugar
    4 1/2 TBS Cornstarch
    1/2 tsp salt
    4 1/2 cups milk
    6 beaten egg yokes
    2 TBS Butter
    1 1/2 tsp vanilla extract
    4 1/2 oz Bakers Unsweetened Chocolate  (or 3/4 cup cocoa)
    Chocolate Filling: Combine sugar,cornstarch &salt and mix thoroughly.  Gradually stir in milk.  Cut up chocolate &add to mixture.  Cook slowly,stirring constantly until mix thickens &boils.  Boil for one minute. Remove from heat.
    Put egg yokes in a bowl and beat lightly.  Stir in 1/2 of the cooked mixture then pour all back into the pot and bring back to a boil and boil for one additional minute. Remove from heat.
    Add butter and vanilla and stir until butter melted and mixed.  Pour immediately into the two baked pie shells.  Either cover with meringue below or refrigerate and serve toped with whipped cream topping.
    Meringue: Preheat oven to 400*
    1/2 tsp cream of tartar
    6 egg whites
    1/2 cup sugar
    Put egg whites in a bowl with cream of tartar and whip until frothy.  Add 1/2 cup of sugar and whip until stiff and forms high peaks. Cover pies with meringue connecting to edge of crust to prevent shrinking and dabbing top to create decorative peaks and place in oven.  Bake for 6 –8 minutes until delicately browned.
    Remove from oven an let cool.  Firmest if you refrigerate before serving if you can wait that long!  Store in refrigerator until used.

    Venison vs. Beef:The controversy ends


    From the U.S. Venison Council
    Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say venison is tough,with a strong “wild”taste,others insist venison’s flavor is delicate. An independent food research group was retained by the Venison Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.

    First,a Grade A Choice Holstein steer was chased into a swamp a mile and a half from a road and shot several times. After some of the entrails were removed,the carcass was dragged back over rocks and logs and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through rain and snow for 100 miles before being hung out in the sun for a day.

    It was then lugged into a garage where it was skinned and rolled around on the floor for a while. Strict sanitary precautions were observed throughout the test,within the limitations of the butchering environment. For instance,dogs and cats were allowed to sniff and lick the steer carcass,but most of the time they were chased away when they attempted to bite chunks out of it.

    Next,a sheet of plywood left from last year’s butchering was set up in the basement on two saw horses. The pieces of dried blood,hair and fat left from last year were scraped off with a wire brush last used to clean out the grass stuck under the lawn mower.

    The skinned carcass was then dragged down the steps into the basement where a half dozen inexperienced but enthusiastic and intoxicated men worked on it with meat saws,cleavers,hammers and dull knives. The result was 375 pounds of soup bones,four bushel baskets of meat scraps,and a couple of steaks that were an eighth of an inch thick on one edge and an inch and a half thick on the other edge.

    The steaks were seared on a glowing red hot cast iron skillet to lock in the flavor. When the smoke cleared,rancid bacon grease was added,along with three pounds of onions,and the whole conglomeration was fried for two hours.

    The meat was gently teased from the frying pan and served to three intoxicated and blindfolded taste panel volunteers. Every member of the panel thought it was venison. One volunteer even said it tasted exactly like the venison he has eaten in hunting camps for the past 27 years.

    The results of this scientific test conclusively show that there is no difference between the taste of beef and venison…

    Venison Stew

    This is a great way to use that venison that is sure to be a hit with most anyone.

    1 cup water
    1 cup of onions cut into pieces
    2 lbs of venison cut into cubes
    1/4 cup flour
    2 red potatoes cut into pieces
    2 cups of celery pieces
    3 or 4 nice sized carrots cut into 1″pieces
    Salt,pepper,or seasoning mix to taste

    Place venison,water,and onions in crock pot and allow to cook on low over night. In morning dip out liquid and put into a bowl with enough ice cubes to cool. Add the flour and mix well then pour back into pot with venison. (If you want thicker broth add a bit more flour.) Add add other components and mix well. Add salt and pepper to taste. (I like cajun seasoning,but pick what you like.) Cook in crock pot on low for about four hours until vegetables are done.

    Triple Chocolate Delight

    Took this to a couple pot lucks recently and everyone thought it was fantastic. Cooks up easy in a crock pot and is fabulous topped with a bit of whipped topping,dream whip,or ice cream.

    18 1/2 oz pkg of dark chocolate cake mix
    3.9 oz pkg of chocolate pudding mix
    16 oz container of sour cream
    1 cup water
    1/2 cup oil
    4 eggs,beaten
    6 oz pkg semi sweet chocolate chips

    Combine all ingredients and mix well. Pour into a well greased slow cooker. Cover and cook on low setting for 6 hours. Serve warm topped with whipped cream topping or ice cream. Serves 8 to 10.

    Potato Peeling Magic

    Saw an interesting video on how to peel a potato.  Starring “Mary Ann”from Gilligan’s Island (Dawn Wells) who shows us how to peel a potato almost as if by magic.  Just boil it for 15 minutes after scoring the peel with a knife.  Put the fresh boiled potato in ice water then rub the peel off with your fingers.  Pretty slick!  See link at: