Cockroach Clusters

You'll Need

• 12 ounces chocolate chips
• 1 teaspoon grated chocolate
• 1 cup raisins
• 2 cups thin pretzel sticks, broken into 1-inch pieces

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels.

Drop mixture by tablespoons onto wax paper. Let stand until firm.

Makes about 35 clusters

Chocolate Brains

You'll Need

• 1 cup chocolate chips
• 1 cup chow mein noodles
• 1/2 cup mini marshmallows

 Grease sides of medium mixing bowl. Combine noodles and marshmallows in greased bowl.

Microwave chocolate chips in glass measuring cup or bowl. Stir every 30 seconds or so until chips are melted.

Pour chocolate over noodles and marshmallows and mix until coated.

Put a little oil on hands and shape into 6 balls. Place on wax paper and cool in refrigerator until chocolate is hardened

Aegean Artichoke & Penne Pasta Salad

You'll Need

• 6 baby artichokes
• 1/4 cup lemon juice
• 1/2 pound penne
• 1/2 cup tomato juice
• 1 tablespoon olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 3 tablespoons fresh parsley
• 3 tablespoons fresh basil, or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup tomato, chopped
• 1/2 cup Kalamata olive
• 2 tablespoons capers
• 1/2 cup feta cheese

 Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.

In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.

Egg Custard Tarts

You'll Need

• Pastry:
• 2 cups all purpose flour
• 1/3 cup lard
• 1/3 cup butter
• 4 tablespoons hot water, or as needed
• Custard Filling:
• 2 eggs, room temperature
• 1 1/2 cups whole milk
• 4 ounces sugar (castor or superfine if possible)
• yellow food coloring (optional) 

 Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minute). Coo

EGG AND MUSHROOM SOUP

You'll Need
5 pcs. dried mushroom
1 ? tsps. soy sauce
2 eggs
1 tsp. salt
4 c. chicken stock

 tbsp. cooking oil
 Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot.

Paneer

You'll Need

• 1 gallon milk 
• 1 quart buttermilk 
• 1 cup canola oil for frying

 Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish

Easy Cheddar Biscuits with Fresh Herbs

You'll Need

• 2 1/4 cups all-purpose baking mix 
• 1/2 cup shredded Cheddar cheese 
• 2 tablespoons fresh rosemary, chopped 
• 1/4 cup sour cream 
• 2 tablespoons Dijon mustard 
• 1/3 cup milk 
• 1 egg, lightly beaten

 Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together baking mix, cheese, and rosemary.
In a separate bowl, stir together sour cream, mustard, and milk. Stir wet mixture into dry mixture until well combined. Drop dough in 2-inch rounds onto a baking sheet. Brush tops with beaten egg.
Bake in preheated oven 12 to 15 minutes. Serve warm