ࡱ> (.)  " !$#%'&Root Entry FA* @'__nameid_version1.0(A* A* __substg1.0_00020102*0__substg1.0_00030102*0 !"#$%&'()*+,-./01=>?@ABCDEFGHIJKLMNOPQSTUVWXYZ[\]^_`abcdefghijklmnopqr|}~V)MU|  FF  $ X-Mailer X-MIDX-Spam-Flag ?5  ^ __substg1.0_00040102*>__substg1.0_10050102*__substg1.0_10060102*__substg1.0_100F0102* __substg1.0_10120102*__substg1.0_10160102* __substg1.0_10170102*__substg1.0_001A001E* IPM.NoteJudy Francini's Salame DolceSMTP:JASPERJR@AOL.COM+nTLiz HandlenSMTPlhandlen@kc.rr.comLiz Handlen+nTJasperjr@aol.comSMTPJasperjr@aol.com__substg1.0_0037001E* __substg1.0_003B0102*  __substg1.0_003D001E* __substg1.0_003F0102* <__substg1.0_0040001E* __substg1.0_00410102* ?__substg1.0_0042001E*__substg1.0_00430102*<Jasperjr@aol.com+nTLiz HandlenSMTPlhandlen@kc.rr.comLiz HandlenSMTP:LHANDLEN@KC.RR.COMSMTP:LHANDLEN@KC.RR.COMSMTPJasperjr@aol.comJudy Francini's Salame Dolce__substg1.0_0044001E* __substg1.0_00510102*__substg1.0_00520102*__substg1.0_0064001E*__substg1.0_0065001E*__substg1.0_0070001E*!__substg1.0_0075001E*__substg1.0_0076001E*SMTPlhandlen@kc.rr.comSMTPlhandlen@kc.rr.comReturn-path: Received: from ms-mta-03 (ms-mta-03-smtp.rdc-kc.rr.com [10.15.8.73]) by ms-mss-02.rdc-kc.rr.com (iPlanet Messaging Server 5.2 HotFix 2.10 (built Dec 26 2005)) with ESMTP id <0JLR0012TDH59O@ms-mss-02.rdc-kc.rr.com> for__substg1.0_0077001E*__substg1.0_0078001E*__substg1.0_007D001E*N__substg1.0_0082001E* 2 lhandlen@kc.rr.com; Wed, 25 Jul 2007 18:34:17 -0500 (CDT) Received: from hrndva-mx-15.mgw.rr.com (hrndva-mx-15.mgw.rr.com [24.28.204.51]) by ms-mta-03.rdc-kc.rr.com (iPlanet Messaging Server 5.2 HotFix 2.10 (built Dec 26 2005)) with ESMTP id <0JLR00KKBDH4DN@ms-mta-03.rdc-kc.rr.com> for lhandlen@kc.rr.com (ORCPT lhandlen@kc.rr.com); Wed, 25 Jul 2007 18:34:17 -0500 (CDT) Received: from imo-d05.mx.aol.com ([205.188.157.37]) by hrndva-mx-15.mgw.rr.com with ESMTP; Wed, 25 Jul 2007 19:34:16 -0400 Received: from Jasperjr@aol.com by imo-d05.mx.aol.com (mail_out_v38_r9.2.) id k.d02.156b6cd3 (65097); Wed, 25 Jul 2007 19:34:12 -0400 (EDT) Date: Wed, 25 Jul 2007 19:34:12 -0400 (EDT) From: Jasperjr@aol.com Subject: Judy Francini's Salame Dolce To: lhandlen@kc.rr.com, lh@cruisecreative.com Message-id: MIME-version: 1.0 X-Mailer: 9.0 Security Edition for Windows sub 5365 Content-type: multipart/alternative; boundary=-----------------------------1185406452 X-MID: 1044733671 X-Spam-Flag: NO Original-recipient: rfc822;lhandlen@kc.rr.com rfc822;lhandlen@kc.rr.com+nTJasperjr@aol.comSMTPJasperjr@aol.comJasperjr@aol.comSMTP:JASPERJR@AOL.COMSMTPJasperjr@aol.com__substg1.0_0C190102*3?__substg1.0_0C1A001E*)4__substg1.0_0C1D0102*5__substg1.0_0C1E001E*"$6__substg1.0_0C1F001E*7__substg1.0_0E02001E*#'8__substg1.0_0E03001E*9__substg1.0_0E04001E*&(:*lhandlen@kc.rr.com; lh@cruisecreative.comJudy Francini's Salame DolceThis is one of my favorites to keep in the freezer as a back-up dessert! Richer and fancier versions sold in pastry shops now have melted chocolate and chopped nuts added to make it more of a candy version. Rolling the outside edges in powdered su__substg1.0_0E1D001E*;__substg1.0_1000001E*%-<L__substg1.0_1013001E*R__substg1.0_1035001E**,s gar makes it really look like salame. Here's the recipe for an Italian salame even vegetarians will love! 6 ounces cookie crumbs (best are small rectangular cookies called Marie in Italy, and Petite Beurre in the U.S.) 1/2 cup sugar 5 ounces melted butter 2 egg yolks 6 tablespoons unsweetened cocoa powder 1 ounce grappa (my preference), or Grand Marnier, Amaretto di Saronno, Kahlua, rum, or whiskey Melt the butter and let it cool. Beat the egg yolks with the sugar until it resembles cake batter. Add the melted butter and cocoa powder. (And more cocoa powder if you want it really dark.) Crush the cookies in a food processor or with a rolling pin, leaving some pieces a little larger than others so they resemble the fat in a salame. Form a salame-like shape and roll it in aluminum foil. Place in the freezer for 30 minutes or until firm. Unwrap and slice. Serve with soft whipped cream and fresh berries. ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour
This is one of my favorites to keep in the freezer as a back-up dessert! Richer and fancier versions sold in pastry shops now have melted chocolate and chopped nuts added to make it more of a candy version. Rolling the outside edges in powdered sugar makes it really look like salame.

Here's the recipe for an Italian salame even vegetarians will love!

6 ounces cookie crumbs (best are small rectangular cookies called Marie in Italy, and Petite Beurre in the U.S.)
1/2 cup sugar
5 ounces melted butter
2 egg yolks
6 tablespoons unsweetened cocoa powder
1 ounce grappa (my preference), or Grand Marnier, Amaretto di Saronno, Kahlua, rum, or whiskey

Melt the butter and let it cool.

Beat the egg yolks with the sugar until it resembles cake batter. Add the melted butter and cocoa powder. (And more cocoa powder if you want it really dark.)

Crush the cookies in a food processor or with a rolling pin, leaving some pieces a little larger than others so they resemble the fat in a salame.

Form a salame-like shape and roll it in aluminum foil. Place in the freezer for 30 minutes or until firm. Unwrap and slice. Serve with soft whipped cream and fresh berries.




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Jasperjr@aol.como[[_Ets;pop-server.kc.rr.com00000001lhandlen@kc.rr.com__substg1.0_1046001E*t__substg1.0_300B0102*+1u__substg1.0_8001001E*v__substg1.0_8002001E*.0w__substg1.0_8003001E*x*__substg1.0_8004001E*/3y __substg1.0_8005001E*z__properties_version1.0024{`9.0 Security Edition for Windows sub 53651044733671NO@0* @0*  +TwEE &67@9rN;?<@ A?BC<D QRdepuvwx}N ?    @bQL5 F 0?o* =E+nTlhandlen@kc.rr.comSMTPlhandlen@kc.rr.comlhandlen@kc.rr.comSMTPlhandlen@kc.rr.comSMTP:LHANDLEN@KC.RR.COM__recip_version1.0_#00000000:<6A* A* __substg1.0_0FF60102*__substg1.0_0FFF0102*58C__substg1.0_3001001E*__substg1.0_3002001E*7:__substg1.0_3003001E*__substg1.0_300B0102*9;__properties_version1.00 C000 00+nTlh@cruisecreative.comSMTPlh@cruisecreative.comlh@cruisecreative.comSMTP__recip_version1.0_#00000001:>A* A* __substg1.0_0FF60102*__substg1.0_0FFF0102*=@I__substg1.0_3001001E*__substg1.0_3002001E*?B__substg1.0_3003001E*__substg1.0_300B0102*AC__properties_version1.00lh@cruisecreative.comSMTP:LH@CRUISECREATIVE.COM I000 00Root Entry F\E6__nameid_version1.0(JA* S__substg1.0_00020102*@__substg1.0_00030102* 0/A#%2&*9:"+,1-73456G8D;<=>?@BC$F HIJ__substg1.0_8009001E*__substg1.0_10090102*F*__substg1.0_1008001E*e__substg1.0_10070102*U__substg1.0_8003001E*x*__substg1.0_8004001E*/3y __substg1.0_8005001E*Dz__properties_version1.0024{__substg1.0_1046001E*t__substg1.0_300B0102*+1u__substg1.0_8001001E*v__substg1.0_8002001E*.0w__substg1.0_0E1D001E*;__substg1.0_1000001E*%-<__substg1.0_1013001E*R__substg1.0_1035001E*E,s Q !"#$%&'()*+,-./01=>?@ABCDEFGHIJKLMNPSTUVWXYZ[\]^_`abcdefghijklmnopqr|}~__substg1.0_0C1F001E*7__substg1.0_0E02001E*#'8__substg1.0_0E03001E*9__substg1.0_0E04001E*&(:*lhandlen@kc.rr.com; lh@cruisecreative.comJudy Francini's Salame DolceThis is one of my favorites to keep in the freezer as a back-up dessert! Richer and fancier versions sold in pastry shops now have melted chocolate and chopped nuts added to make it more of a candy version. Rolling the outside edges in powdered sugar makesOlh@cruisecreative.comSMTP:LH@CRUISECREATIVE.COM I000 00THISISONEOFMYFAVORITESTOKEEPINTHEFREEZERASABACK-UPDESSERTRICHERANDFANCIERVERSIONSSOLDINPASTRYSHOPSNOLZFuӕȱ rcpg1252Chtml10 PVU5Qch set253F0?~4C ;05?5P A `cP dL36` 4 *\g!@3 <!DOCTYPE HTML PUBLIC "-//W3C$DTDI#4.`Trrti @$EN">C!"` &l19"p#"&^!P(EAD&]/'+o(D6FEOF_@_AeC3T/E+Q'ARTh5  eWp?m6C0v%i; k p5thWP Da aGo4Cbk-uY t! YZndC!ncv  s]pYA 6r6h< no^Z4C" ._a.]CbAppbnutZAd]pXX5@`WZ`c]Q6^N.`4Cll gYc`c5W g^`bsug dW1@@l6ok;ids@0f4?(q.51O\}he RnopHi'XY]c`C IhlDi^^i@!1hlm^!qr/p?yz{M`]k.rBb (b@ l!wth0u `$kQbwm;1aYAu4y,]CP0Xq Bepe!YEU.S.)|}{1/PBpY jC{5abc.{Pvh@ykso~6@si^b .bbaZ`i/ ?m acPZ`(Wpfi)G%Q]p;1\'aeA:\@i`n_ѡKah @aĝmҀwWX6ߛ{MaYc?]C6@@dр!l.ϪߨbYcmҔwYpYcjD% k Иaed[Б"lAdYc?]Cmҙl(A]ae5?uwp#k5d kϲO_kC_mYrYAZ`pB`\aRZ`6!hp 6@X0h"^vaZox%t6@;;AYp:]^Yb6YdɣlE?_O_/?IFm͏mlD-ku]R˂dɢ @m Bu!lP `YMu2U ?_aX4ficlUnwQ]CshCPla`QC^2cSk@!]bW[us5M/72E)IY?IO Ko(0*$`MK !}AQ453.;2('7}9.0J8I0E/47+9&)5 it really look like salame. Here's the recipe for an Italian salame even vegetarians will love! 6 ounces cookie crumbs (best are small rectangular cookies called Marie in Italy, and Petite Beurre in the U.S.) 1/2 cup sugar 5 ounces melted butter 2 egg yolks 6 tablespoons unsweetened cocoa powder 1 ounce grappa (my preference), or Grand Marnier, Amaretto di Saronno, Kahlua, rum, or whiskey Melt the butter and let it cool. Beat the egg yolks with the sugar until it resembles cake batter. Add the melted butter and cocoa powder. (And more cocoa powder if you want it really dark.) Crush the cookies in a food processor or with a rolling pin, leaving some pieces a little larger than others so they resemble the fat in a salame. Form a salame-like shape and roll it in aluminum foil. Place in the freezer for 30 minutes or until firm. Unwrap and slice. Serve with soft whipped cream and fresh berries. whipped cream and fresh b  a.)L__substg1.0_00040102*T__substg1.0_10050102*OH__substg1.0_10060102* __substg1.0_100F0102*[X__substg1.0_10090102*G__substg1.0_10180102* W__substg1.0_10130102*I__substg1.0_10140102*L__substg1.0_10120102*__substg1.0_10160102*K __substg1.0_10170102*__substg1.0_001A001E* __substg1.0_10150102* __substg1.0_100A0102*__substg1.0_101E0102*__substg1.0_10000102*Q__substg1.0_10010102*__substg1.0_10020102*PS__substg1.0_10100102*__substg1.0_10030102*T__substg1.0_10040102*__substg1.0_10080102*__substg1.0_101A0102*\__substg1.0_101B0102*VY__substg1.0_10110102*R__substg1.0_101D0102*ZN__substg1.0_101C0102*__substg1.0_100B0102*M]__substg1.0_10190102*__substg1.0_100D0102*^__substg1.0_100E0102*9.0 Security Edition for Windows sub 53651044733671NO@0* @0*  +TwEE &67@9rN;?<@ A?BC<D QRdepuvwx}O ?    @bQ5!F 0?o HTM* =E CT+nTlhandlen@kc.rr.comSMTPlhandlen@kc.rr.comlhandlen@kc.rr.comSMTPlhandlen@kc.rr.comSMTP:LHANDLEN@KC.RR.COM-eol.com/memed/aolKeywords