"Recipes from my California Friends"

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Karen's Italian Pork Roast Stuffing












Ingredients:One bunch Italian parsley chopped (leaves only)
3 minced garlic cloves
1/4 cup grated Pecorino Romano cheese
Salt and pepper to taste
3 tablespoons olive oil (enough to moisten stuffing so it sticks together)
1/4 cup currants or raisins
1/4 cup pine nuts
One tablespoon olive oil

Directions:Mix all ingredients together well. Buy a shoulder or sirloin boned roast of pork. Sirloin is leaner and dryer; shoulder has more fat and is tastier. Three to five pounds should serve 8-12 adults.
Heat oven to 350 degrees F. You'll be cooking the roast at 30 minutes per pound. Ask the butcher to cut a pocket in the roast (leaving one inch uncut at each end). Salt and pepper the pocket, insert stuffing, wrap roast with cooking twine and put on a rack in a baking dish. Salt and pepper roast when removed from the oven. Be sure to let roast cool ten minutes before slicing. Remove twine and use an electric knife to cut 1/8" slices and arrange them on a platter.


Rose Marie's Chile Rellenos










Ingredients:
2- 4 ounce cans diced chiles
16 ounces of half and half
2/3 cup flour
4 eggs
1 pound cheddar cheese grated
1 pound Jack cheese grated
8 ounce can tomato sauce

Directions:Mix or whisk all ingredients except for cheese and tomato sauce. Layer egg mixture in 13 by 9 pan, then cheeses. Another layer of eggs, then cheeses. Top with tomato sauce and cheese. Bake at 325 degree oven for 1 ½ hours.




Shae's Chocolate Torte














Ingredients:1 dozen eggs
1 ½ cups sugar plus 8 T
¼ cup strong black coffee
5 squares semi-sweet chocolate
½ pound sweet butter
5 T flour
1 ½ - 2 cups walnuts

Directions:Beat together 7 egg yolks and 1 ½ cups sugar. Add about 1 ½ or 2 cups ground walnuts and 5 T flour. Beat again and set aside.

Beat, until stiff, 7 egg whites plus 3 egg whites from filling mixture. Fold egg whites, gradually into egg yolk mixture.

When well folded, pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for approximately 25-30 minutes. Check with toothpick at 25 minutes. Cool on cake rack for 15 minutes or so. Then remove pans and let cool on racks. Meanwhile prepare filling and icing.

Filling and Icing:In top of double boiler (not over water yet ) beat slightly 1 whole egg plus 3 egg yolks. Add 8 T white sugar and beat again.

Add ¼ cup strong black coffee and 5 squares semi-sweet chocolate. Put over boiling water and cook until thick. Remove from heat and cool.
Meanwhile cream ½ pound sweet butter. When chocolate mixture is cool, mix part at a time into sweet butter and frost.

For decoration add fresh whipped cream and a Ghirardelli square chocolate.





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