Hometown Get-Togethers

Base:
1/4 cup hot water
1 teaspoon instant coffee granules
1 (16-ounce) package fudge brownie mix
½ cup (1 stick) butter, softened
¼ cup vegetable oil
1 to 2 teaspoons grated orange rind
¼ cup orange juice
2 eggs
4 ounces sweet dark or semisweet baking chocolate, coarsely chopped

Filling:
1 cup sweetened condensed milk
6 ounces sweet dark or semisweet baking chocolate, finely chopped
2 egg yolks, slightly beaten
2 tablespoons orange juice
¾ cup pecan pieces, toasted, if desired, and finely chopped

Topping:
1½ cups heavy cream
¾ cup confectioners’ sugar
1/3 cup cocoa powder
1 to 3 teaspoons grated orange rind
2 tablespoons orange juice
1/8 teaspoon salt
Orange slices, optional
Mint leaves, optional
Raspberries or strawberries, optional
Shaved chocolate, optional

1. Preheat oven to 350F. Grease bottom only of a 9- or 10-inch springform pan.
2. To prepare base, combine hot water and coffee granules in a small bowl; set aside to cool.
3. Combine brownie mix, butter, oil, orange rind and juice, eggs, and coffee mixture in a large bowl; beat 50 strokes with a spoon. Stir in chopped chocolate. Spread in prepared pan.
4. Bake 35 to 45 minutes, until center is just set. Do not overbake. Cool completely on a wire rack.
5. To prepare filling, combine sweetened condensed milk and chocolate in a medium saucepan. Cook over low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat.
6. Place egg yolks in a small bowl and quickly stir in 2 tablespoons of hot chocolate mixture until well blended. Gradually stir yolk mixture into chocolate. Cook over medium heat 3 minutes, stirring constantly. Remove from heat; stir in orange juice and pecans. Refrigerate about 25 minutes, until cool. Spread cooled filling mixture over brownie base. Refrigerate at least 1 hour, until filling is set.
7. To prepare topping, combine heavy cream, confectioners’ sugar, cocoa, orange rind and juice, and salt in a large bowl. Beat until blended with a mixer at low speed. Increase speed to high and beat until stiff peaks form.
8. To serve, run a knife around the sides of the springform pan to loosen. Remove sides of the pan and place the torte on a serving plate. Pipe or spoon topping mixture evenly over filling. Garnish with orange slices and mint leaves or with berries and shaved chocolate, if using. Serves 20.

Nutritional facts per serving: 360 calories, 24g fat, 5g protein, 34g carbohydrates, 1g fiber, 130mg sodium.

Chicken:
3 bone-in chicken breasts
2 (28-ounce) cans whole tomatoes, undrained
4 garlic cloves, minced
1/2 teaspoon salt
2 medium green bell peppers, sliced
1 large onion, sliced
2 teaspoons paprika
½ cup chopped cilantro

Yellow Rice:
3 1/2 cups water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
2 cups uncooked basmati rice

1. To prepare chicken, place chicken in a stockpot. Place tomatoes into a bowl and crush slightly. Pour over chicken. Add garlic and salt. Bring to a boil, reduce heat, and simmer partially covered, until chicken easily pulls away from bones, about 50 minutes, stirring occasionally. Add a small amount of water if mixture gets too thick. Remove chicken and set aside on a plate to cool.
2. Add bell peppers, onion and paprika to pan. Return to a simmer and cook, uncovered, until onion is tender and sauce is slightly thickened. Remove skin from chicken; discard. Pull meat from bones; tear into bite-size pieces. Return chicken to pan. Add cilantro.
3. To prepare rice, combine water, salt, olive oil and turmeric in a large saucepan. Bring to a boil. Stir in rice, return to a boil, and reduce heat. Cover tightly and simmer 15 minutes, or until liquid is absorbed. Fluff with a fork before serving. Serves 8.

Nutritional facts per serving: 280 calories, 5g fat, 14g protein, 41g carbohydrates, 3g fiber, 520mg sodium.

2 tablespoons canola or olive oil
1 medium onion, chopped
1 medium celery stalk, sliced
1 medium carrot, chopped
2 garlic cloves, minced
2 cups whole kernel corn
3 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 (14-ounce) cans diced tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 cup medium salsa
½ cup ketchup
1 (14-ounce) can reduced-sodium vegetable broth
1 tablespoon Worcestershire sauce
1 (1-ounce) package chili seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon paprika

1. Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.
2. Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes. Serves 14.

To make this a vegetarian chili, omit the Worcestershire sauce, which contains a small amount of anchovies.

Nutritional facts per serving: 160 calories, 3g fat, 7g protein, 27g carbohydrates, 7g fiber, 860mg sodium.

1 (14-ounce) box Raisin Bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 cups buttermilk
1 cup vegetable oil
4 eggs, beaten
1½ cups dried, sweetened cranberries

1. Combine cereal, flour, sugar, baking soda and salt in a large bowl; mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture; stir until just blended. Fold in cranberries.
2. Place in a tightly covered container in the refrigerator overnight. The batter will keep for four weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
3. Preheat oven to 400F. Grease muffin cups. Spoon batter into prepared pan. Bake 18 minutes, or until a wooden pick inserted in the center comes out almost clean. Cool in muffin tins 10 minutes. Serve warm or remove to a wire rack to cool completely. Makes 4 dozen.

Nutritional facts per muffin: 170 calories, 6g fat, 3g protein, 29g carbohydrates, 1g fiber, 300mg sodium.