TRW Ski Club Favorite Recipes

Chili
salsa
tiramisu
Chocolate-Filled Walnut-Oatmeal Bars

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 tsp vanilla extract
½ tsp powdered instant coffee (optional)
3 cups quick-cooking rolled oats
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups chopped walnuts, divided
Chocolate Filing

Heat oven to 350 degrees. In large mixer bowl, cream butter and brown sugar until light and fluffy. Add eggs, vanilla and instant coffee if desired, and beat well. Combine oats, flour, baking soda, salt and 1 cup of walnuts; gradually add to creamed mixture. Batter will be stiff. Stir in last part by hand. Remove 2 cups of dough, and set aside. Press remaining dough evenly onto bottom of 15X10X1 inch jelly roll pan. Spread chocolate filling over oatmeal mixture in pan. Sprinkle remaining ½ cup walnuts over the top. Bake 25 minutes until top is golden. Cool and cut into bars.

Chocolate filling

½ cup butter or margarine
2/3 cup Hershey’s cocoa
¼ cup sugar
1 can (14 oz) sweetened condensed milk
1 ½ tsp vanilla extract

Melt butter in a medium saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk. Cook, stirring constantly until smooth and thick. Remove from heat. Stir in vanilla.
German Chocolate Brownies

1 pkg. (4 oz) German sweet baking chocolate
¼ cup (1/2 stick) butter
¾ cup firmly packed brown sugar, divided
2 eggs
½ cup flour
1 cup chopped pecans, divided
1 1/3 cup (3 ½ oz) coconut
¼ cup milk

Heat oven to 350°. (325° for glass.) Grease bottom and sides of 8 inch square pan. Microwave chocolate and butter in large bowl on High for 1 ½ minutes or until butter is melted. Stir until chocolate is completely melted. Stir in ½ cup of brown sugar into chocolate until well blended. Mix in eggs. Stir in flour and ½ cup of the nuts until well blended. Spread in prepared pan. Mix coconut, remaining sugar and nuts in the same bowl. Stir in milk until well blended. Spoon evenly over brownie batter. Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Makes 16.
Tropic Treasure Baby Back Ribs

1 Tbsp. grated fresh ginger root
1 garlic clove, crushed
2 Tbsp. honey
½ tsp. ground coriander
½ tsp. ground turmeric
¼ cup soy sauce
2 Tbsp. white wine vinegar
¼ cup ketchup
¼ tsp. salt
4 or 5 drops hot sauce
1 tsp. instant or crumbled cube of chicken bouillon
4 to 5 lbs. baby back pork ribs, cuts into 2 or 3-rib pieces
2 tsp. sesame seeds

In a small bowl, combine everything except the ribs and sesame seeds. Brush both sides of ribs with sauce. Place in slow cooker. Pour remaining sauce over all. Cover and cook on LOW 6 to 7 hours or until tender. Carefully lift ribs from slow cooker and place in shallow baking pan as a single layer. Brush with drippings. Sprinkle with sesame seeds. Broil in oven until sesame seeds begin to brown. Makes 6 to 8 servings
Brown’s Gumbo

1 can oyster stew
1 pk of shrimp
1 pk imitation crab meat
1/2 roll Jimmy Dean sausage
onion powder
pepper
garlic powder
chopped onions
butter

Cook sausage. Drain oil. In a separate pan, simmer shrimp, crab and onions with butter until cooked. Add oyster stew and cooked sausage. Season to taste with pepper, onion powder or garlic powder. Cook on med-low for 20 minutes. Serve with rice. Variations: Substitute oyster stew with clam chowder.
Wass Ale

Some Cranberry Juice
Some unsweetened Pineapple juice
Some water
1/3 cup brown sugar
1/4 tsp. cloves
1/4 tsp. cinnamon
1/4 tsp. allspice
dash nutmeg
dash salt
Cinnamon stick

Heat it up in crockpot.
SHELLFISH CHOWDER WITH FRESH THYME

The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.

2 6 1/2-ounce cans chopped clams with juices
3 ounces salt pork, cut into 1/3-inch pieces (about 1/2 cup)
1 large onion, chopped
2 tablespoons all purpose flour
1 cup water
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh thyme
1 bay leaf, broken in half
3 1/2 cups whole milk
10 ounces bay scallops
1/4 teaspoon ground white pepper

Drain clams, reserving juices. Sauté salt pork in heavy large pot over medium heat until golden, about 7 minutes. Using slotted spoon, transfer pork to paper towels. Pour off all but 2 tablespoons fat from pot. Add onion to pot; sauté until tender, about 5 minutes. Add flour; stir 1 minute. Gradually mix in water and clam juices. Bring to boil, stirring often. Add potatoes, thyme and bay leaf. Reduce heat; cover pot and simmer until potatoes are tender, about 15 minutes. Discard bay leaf. (Can be made 1 day ahead. Cover and chill chowder, clams and salt pork separately. Bring chowder to simmer before continuing.)

Add milk to chowder and bring to simmer, stirring occasionally. Add scallops and reserved clams and simmer until scallops are opaque, about 2 minutes. Season with white pepper and salt. Ladle chowder into bowls. Garnish with salt pork.

10 Servings