MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Almond Joys
Categories: Five, Candy, Chocolate, Nuts
Yield: 12 Candies

3/4 c Dry unsweetened flaked
- coconut
3/4 c Sweetened flaked coconut
3 tb Light corn syrup *
12 Whole, unsalted, roasted
- almonds
6 oz Bittersweet (60% cocoa)
- chocolate, coarse chopped

In a medium bowl, combine unsweetened and sweetened
coconut. Stir in light corn syrup and mix to combine
(tip: use your hands to ensure even mixing). If mixture
appears dry (or has trouble sticking together) add
additional corn syrup, 1 tsp at a time. Shape coconut
mixture into 1" balls, then flatten to form 1/2" x
1 1/2" logs. Transfer to a parchment or waxed paper
lined tray. Top each log with one whole almond,
pressing gently into the center to adhere.

Loosely cover tray with foil and freeze logs for 20-30
minutes.

In the meantime, melt chocolate over a double boiler.
Using two spoons, carefully dip each log in the melted
chocolate, being sure to cover completely. Transfer to
a parchment paper lined tray. Once all logs have been
covered, transfer tray to refrigerator. Allow the
candies to chill at least 30 minutes (or until chocolate
hardens). Transfer candies to an airtight container and
store in the refrigerator for up to 1 week (if they last
that long).

Makes 1 dozen.

* NOT the same as high fructose corn syrup, a modified
corn syrup used in commercial food products.

From: http://peanutbutterandjargon.com

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... Ambition is the last refuge of the failure.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: BBQ Goat w/Lemon Salad & Almond Pesto
Categories: Lamb/mutton, Nuts, Citrus, Chilies, Greens
Yield: 4 Servings

2 Fresh hind legs of goat
4 cl Garlic
1 c Fresh mint leaves
2 tb Fresh ground black pepper
1/2 c Virgin olive oil
Sea salt

MMMMM------------------------LEMON SALAD-----------------------------
4 Lemons; peeled, sliced very
- thin
6 tb Extra virgin olive oil
1 tb Sea salt
1 tb Fresh ground black pepper
2 bn Arugula; washed, spun dry

MMMMM------------------------ALMOND PESTO-----------------------------
1 c Blanched almonds
1/2 c Green olive pesto (see basic
- recipe)
1 tb Hot red pepper flakes
1/4 c Orange juice
1/4 c Extra virgin olive oil

Light barbecue or grill.

Rinse and pat dry goat legs.

In a blender, mix garlic, mint leaves, pepper and
olive oil until smooth paste is formed. Rub paste all
over both legs and season with salt. Place on barbecue
and cook, turning frequently, until pink at bone,
about 45 minutes

Meanwhile, prepare lemon salad by mixing lemons, extra
virgin olive oil, salt and freshly ground pepper in a
large mixing bowl. Allow to stand at room temperature
until ready to serve with meat. In a blender, mix
almonds, green olive pesto, hot pepper flakes, orange
juice and olive oil until smooth and thick. Remove and
set aside.

When goat is cooked, remove from grill to allow to
rest for 10 minutes. Toss arugula with lemon salad and
arrange on platter. Carve goat into 1/4-inch thick
slices and arrange on platter. Drizzle with almond
pesto and serve.

Yield: 4 servings

Recipe By: Molto Mario Show #MB5692

From: http://www.recipesource.com

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... A short cut is the longest distance between two points.
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