Chilly Willies Recipes

Steps:

• Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
• Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
• In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally.

Steps:

• 1. Brown 1 lb. ground beef in heavy pan. Drain fat. Add 16 oz. can tomatoes, 1 pkg. chili seasoning mix, 3 1/2 cups water, 1/2 cup uncooked macaroni and 1 beef bouillon cube. Stir to mix. Simmer, covered, 20 minutes. Ladle into 6 serving bowls. top with 6 slices toasted French bread. sprinkle with 1/4 cup grated Parmesan cheese. Serves 6 Source: My Old Recipes

Steps:

• Pour into shaker. Fill with orange and pineapple juice. Shake well.

Steps:

• To make the mousse: combine chocolate chips, vanilla, and salt in a food processor and mix 30 seconds with the steel blade.
• Heat cream to boiling, and with the processor going, add cream to chocolate. Add egg yolks and process until smooth (about 10 seconds).
• Let mixture cool in the fridge until thickened.
• To prepare the crepes: combine milk, flour, sugar, eggs, cocoa, melted butter and vanilla in a blender (do NOT use food processor). Mix on low until combined; do not overblend. Allow batter to stand covered at least 1 hour.
• Brush a 6- to 8-inch crepe pan with melted butter and place over medium heat. When butter sizzles, pour about 1/4 cup of crepe batter into pan; swirl and pour excess back into blender jar. Cook until bottom darkens slightly and edges look dry. Be careful--cocoa burns easily.
• If desired, cook on reverse side approximately 1 minute. Turn out onto damp paper toweling and repeat process until all the batter is used. Grease the crepe pan as needed.
• Keep finished crepes covered with damp paper toweling.
• To prepare Chilly Willies: put one heaping tablespoon of mousse on each finished crepe; roll up cigarette fashion. Place on baking sheet and freeze.
• When frozen, place in plastic bags and keep in the freezer until wanted.
• Chilly Willies may be eaten as is for a snack, or they may be served with warm Creme Anglaise Sauce as a special dessert. To prepare the sauce: beat egg yolks and sugar together until pale yellow and thick. Heat cream to boiling point; slowly pour into the yolk mixture, beating constantly.
• Transfer to a saucepan and cook over low heat, stirring constantly until mixture thickens and coats a spoon (about 20 minutes). Remove from heat, beat a minute and add vanilla.
• To serve: remove Chilly Willies from freezer 10 minutes before serving time. Place 2 on a dessert plate and spoon warm sauce over the top.
• Note: Yes, this uses lots of egg yolks, leaving you with a dozen egg whites--enough to make a beautiful white or chocolate angel food cake!