Easy Marble Bark

This recipe comes from the folks over at BAKER’S Chocolate. BAKER’S is a must in my pantry. How about yours? It’s easy to whip up something scrumptious so long as you have some chocolate

This recipe gives you the option for nuts or coconut. If you choose the coconut, they suggest toasting it in a baking pan in a 350 degree oven for 7 to 12 minutes. Be sure to stir frequently so it doesn’t burn.

Easy Marble Bark

6 squares BAKER’S Semi-Sweet Chocolate
1 package (6 squares) BAKER’S Premium White Chocolate
1 cup toasted chopped nuts OR BAKER’S ANGEL FLAKE Coconut

Microwave semi-sweet and white chocolates in separate bowls on HIGH 2 minutes or until almost melted, stirring halfway through heating time. Stir until completely melted.

Stir ½ cup of the nuts or coconut into each bowl. Alternately spoon melted chocolate onto wax paper-lined cookie sheet or tray. Swirl chocolates together with knife to marblelize.

Refrigerate 1 hour or until firm. Break into pieces.

Makes about 1 pound.

Variation:

Chocolate Bark: Prepare Marble Bark as directed, omitting white chocolate. Use 12 squares BAKER’S Semi-Sweet Chocolate or 3 packages (4 oz. each) BAKER’S GERMAN’S Sweet Chocolate.

Fettuccine Primavera

This recipe appeared in a newspaper back in August of 1990. I have no idea which newspaper. It somehow got clipped off. But I’ve kept this recipe, fully intending to try it one day. Microwaves really do come in handy sometimes when it comes to quickly preparing a meal.

Fettuccine Primavera

2 tablespoons butter or margarine
2 tablespoons olive oil
2 green onions, minced (including green tops)
1 clove garlic, crushed
1 medium carrot, peeled and very finely diced
½ cup finely diced sweet red pepper
½ cup finely diced green pepper
1 cup finely diced zucchini
1 cup thinly sliced mushrooms
¾ pound fettuccine
1 cup whipping cream
2 tablespoons minced fresh basil
1 ½ teaspoons salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese

Combine butter, oil, green onions, garlic and carrot in microwave-safe 2 ½-quart casserole. Cover with lid and microwave on HIGH (100% power) 4 minutes, stirring at two minutes.

Add red and green peppers, zucchini and mushrooms, arranging mushrooms in center. Cover and microwave on HIGH 2 minutes 45 seconds to 3 minutes 15 seconds, or until vegetables become barely tender.

Meanwhile, cook fettuccine al dente according to package directions.

Add whipping cream to microwaved mixture. Cover and microwave on HIGH for 2 minutes 45 seconds to 3 minutes 15 seconds, or until cream is hot, not boiling. Stir in basil, salt and pepper.

Drain pasta well and return to pan. Add vegetable mixture and toss well. Add cheese and toss again. Serve at once.

Makes 6 servings.

Corn on the Cob

It's a holiday weekend -- and it's raining in southern Alabama. Poor folks going to the beach. Probably won't have a great deal of sun for the next few days. That has never stopped a good Southern family from eating. In the South, any time is a good time to eat.

Corn on the Cob is a wonderful item to prepare. Most kids love to eat it. Just don't tell them it's a vegetable. Adults like it too. Unless they have false teeth issues. I won't even go there. Just remember that if an older person declines, don't take it personally and don't push them to eat it anyway.

Fortunately, this recipe is prepared inside. It's also something kids can help prepare. Be careful when the corn comes out of the microwave though. It will be hot so it's best if adults handle that part.

Corn on the Cob

corn
butter or margarine
salt
waxed paper

Remove the husk, etc. from the ear of corn. We usually do two or three ears at a time. Obviously, for a crowd do more. Rub a little butter or margarine on the corn. Add a little salt to taste. Wrap each individual ear of corn in waxed paper, twisting the ends to seat it. Place on a microwave plate.

Cook corn in the microwave on high for three minutes. Turn each ear over. Cook for another two minutes or until tender.

Eat!