1 1/2 c Cocoa

1 c Heavy cream; well-chilled.

6 Eggs; room temperature.

1 1/4 c 10x sugar

3 tb 10x sugar

2 tb Cognac

1 1/2 tb Strong coffee

1.
Melt butter; stir in cocoa until smooth; cool.

2.
Whip cream in chilled steel or glass bowl until stiff; set aside.

3.
In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and

fluffy.
Mix in cognac and coffee.
Set aside.
4.
Beat the egg whites until foamy.
Gradually add remaining 10x sugar

and beat until stiff peaks form.
5.
Gently fold cocoa mixture (#1) into egg yolk mix (#3).
*Gently* fold

in egg whites (#4).
*Gently* fold in whipped cream (#2).
6. Spoon into serving bowl.
Cover and chill overnight.
Remove from

‘fridge’ about 30 minutes before serving.

Peppers — drained 1 cn Corn, cream-style

2 tb Peanut oil

1 ts Sesame oil

1 lg Garlic clove — crushed

1 ts Fresh ginger root — grated

1 1/2 lb Vegetables — sliced

1/2 c Light stock or hot water

1 tb Oyster sauce

2 ts Soy sauce, low sodium

1/2 ts Salt

1/2 ts Monosodium glutamate –

Optional 2 ts Cornstarch

1 tb Cold water

Heat oils in wok with garlic and ginger, add vegetables and fry, stirring, for 2 minutes.
Add hot water or stock and sauces, salt and msg mixed together.
Cover and simmer for 4 minutes.
Push vegetables to side of wok, add cornstarch mixed with cold water, stir until thick.
Toss vegetables in sauce and serve immediately with boiled rice.
Recipe By : “Kwanzaa” , African-American Culture and Cuisine