NEW RECIPES #2, JUNE 30, 2006


3 tbsp. butter
3 tbsp. flour
1/2 cup cocoa (use more or less, to your taste)
2 1/2 cups milk (I use 2 cups Pet milk and 1/2 cup water)
3/4-1 cup sugar, to your taste
1/2 t. good vanilla
Dash of salt

In a medium heavy sauce pan, whisk together the flour, sugar, salt and cocoa. Add milk and butter, and bring to a boil over medium heat, whisking constantly. This scorches and burns quickly. After it comes to a boil, continue whisking and cook for a couple of minutes, until thickened. Add vanilla and serve hot, preferably with hot homemade biscuits. This can also be used as a fudge sauce for any dessert, but it's better to use it fresh and hot.


1 lb. pkg. frozen hash-browns, thawed
1 8-oz. carton sour cream
½ cup butter or margarine, melted
1 tsp. salt
1 can cream of chicken soup
½ cup chopped onion
1 cup grated American cheese
½ cup butter or margarine, melted
2 cups corn flakes, coarsely crushed
pepper to taste

Mix together all ingredients except corn flakes or bread crumbs and second half cup of butter. Pour into a greased casserole and cover with corn flakes or bread crumbs and pour second half cup of melted butter over top. Bake in a preheated 350° oven for about 1 hour or until hot and cheese is melted. We first had this at a wedding reception, and it was delicious.


1 small can or 1 1/2 cups crushed pineapple, (do not drain)
1 16-oz tub frozen whipped topping
1 cup chopped pecans
1 cup flaked coconut
2 pkg. pistachio instant pudding mix, dry
1 ½ cups miniature marshmallows (optional)

Thaw topping. Mix together thoroughly all ingredients. Refrigerate until ready to serve. This will keep for several days in the fridge.


Full recipe ½ recipe ¼ recipe

5 lbs. 2 ½ lbs. 1 ¼ lbs. Good ground beef or ground chuck
5 tsp. 2 ½ tsp. 1 ¼ tsp. Morton Tenderquick Salt
4 tsp. 2 tsp. 1 tsp. Table salt
½ tsp. ¼ tsp. 1/8 tsp. Crushed red pepper
1 tbls. 1 ½ tsp. ¾ tsp. Garlic salt
3 tbls. 1 ½ tbls. 2 ½ tsp. Liquid smoke
2 tsp. 1 tsp. ½ tsp. Course ground black pepper
2 tbls. 1 tbls. 1 ½ tsp. Mustard seed

I use all ground beef or half ground beef and half ground chuck. It’s too dry and crumbly and won’t stick together if you use all chuck. Also, if you like spicy salami, add more red pepper flakes and black pepper to your taste.

Mix all ingredients well in a large bowl or other container that has a tight-fitting lid. Refrigerate 24 hours. Mix well and refrigerate another 24 hours. On the third day, mix well and shape into 1-½ inch diameter logs. Bake on broiler pan in 160° oven for 8 hours, turning after 4 hours. Cool, wrap in plastic wrap and foil and refrigerate or freeze. Delicious with cheese and crackers. I usually make this for Thanksgiving and Christmas. Even people who say they don’t like salami love this recipe. I've had this recipe since 1985. Enjoy!


BooMama said...

YAY! Chocolate gravy! Chocolate gravy!

Overwhelmed! said...

Diane, you need to add some new recipes to your recipe blog! :)

You also need to participate in my "Five Ingredient Friday" recipe exchange. Come check out this week's at,

C. H. Green said...

All my favorites. YuMMMM