Title: Re-Stuffed Potato Skins
Categories: Appetizers
Yield: 20 Skins
10 md potatoes
8 c vegetable oil
2 sticks butter, at room temp
1 c sour cream
1/4 c fresh parsley leaves, minced
4 c cooked and shredded pork butt
2 c grated cheddar
2 c grated parmesan
Preheat the oven to 350°F. Bake the potatoes
until cooked through, 50 to 60 minutes. Remove
and allow to cool for a minimum of 2 hours.
Once cooled, split the potatoes lengthwise and scoop
out a pocket, saving the scooped potatoes. Place the
potato skins skin-side down on a baking sheet. Place
the skins in the refrigerator for 30 minutes to rest.
Preheat the oven to 350°F. Heat the oil in a deep
fryer to 350°F.
Fry the potatoes to a golden brown, in batches if
necessary. This should take 3 to 4 minutes per batch.
Once golden brown, remove and hold on the baking
sheet for stuffing.
In a mixer, whip the reserved scooped potatoes on low
until mixed. Add the butter, sour cream, and parsley.
Mix until well blended, 2 to 3 minutes, then remove
from the mixer.
Add the cheese and mix well with a spoon. Then
re-stuff the skins with the pork and then top with
the cheeses. Bake until the cheese is melted, 15 to
18 minutes.
Title: San Francisco Cioppino
Categories: Soups
Yield: 6 Servings
1/4 c olive oil
1 sm carrot, chopped
1 sm yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 sm serrano chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 ts fennel seeds
1 1/2 ts black peppercorns
1 bay leaf
1/2 bottle good red wine
2 ts red wine vinegar
2 ts worcestershire sauce
2 ts hot sauce
10 c canned pureed tomatoes
fish stock
3 whole dungeness crabs, with crabmeat
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed
1 1/2 lb fresh sea bass, cut into 1 1/2" pieces
12 peeled and deveined prawns
In a large pot, heat the oil over medium heat and
add the carrots, onions, peppers, and celery, and
saute until tender, about 5 minutes. Add the
garlic, chile, herbs, and seasonings and cook
until fragrant. Add the wine, vinegar,
worcestershire, and hot sauce and reduce until
the liquid is almost evaporated. Add the tomatoes
and all of the fish stock, bring to a boil,
reduce to a simmer, and cook for 1 to 1 1/2
hours, stirring occasionally. Strain through a
fine strainer, discarding the solids.
Place the strained liquid into a clean pot and bring
to a simmer. Add the crab, clams, mussels, and sea
bass, cover the pot, and cook for 2 to 3 minutes.
Add the prawns and cook an additional 2 to 3 minutes.
Divide the seafood into 6 large bowls and ladle the
broth over top.
Title: Crusted Pork Loin
Categories: Main Dish, Meats
Yield: 12 Servings
1 ts ground cinnamon
2 ts ground cumin
1/4 ts cayenne
kosher salt
1 1/2 lb pork loin roast
4 tb vegetable oil
1 sweet onion, roughly chopped
2 cloves garlic, smashed
2 tb freshly grated ginger
1 bunch fresh cilantro leaves
1 lime, zested
2 tb olive oil
1/4 c plain bread crumbs
1 1/2 tb Dijon mustard
Preheat the oven to 375°F.
In a small bowl, mix together the cinnamon, cumin,
cayenne, and salt, to taste. Rub the mixture all
over the outside of the pork. In a large saute
pan, heat the oil over medium-high heat and brown
the pork roast on all sides, just until golden.
Remove the pork to a sheet tray, fat side up.
In a food processor, combine the onions, garlic,
ginger, cilantro, and lime zest. In the same saute
pan in which the pork was browned, add the olive
oil and the onion mixture and cook until softened.
Stir in the bread crumbs and cook another 1 to 2
minutes. Season with salt, to taste. Spread the
mustard on top of the fatty layer of pork and
then press the herb crust into it. Bake until
the internal temperature reaches 160°F on an
instant-read thermometer, about 30 minutes.
Remove to a cutting board and allow to rest,
covered for 5 to 10 minutes. Slice the roast,
arrange on a serving platter and serve.
Title: Swiss Chard
Categories: Side Dish
Yield: 4 Servings
2 tb extra-virgin olive oil
1 lg bunch red chard, chopped
1/4 ts freshly grated nutmeg
1/2 ts smoked sweet paprika
salt
freshly ground black pepper
1 ts worcestershire sauce
1/2 c chicken stock
In a large skillet heat extra-virgin olive oil over
medium-high heat. When oil is hot, add the greens to
the pan and wilt. Season the greens with nutmeg and
smoked sweet paprika, salt and pepper and a dash of
worcestershire sauce. Add the chicken stock and
simmer for a few minutes then serve.
Title: Vanilla Pears
Categories: Desserts
Yield: 6 Servings
750 ml bottle white wine
1 c water
3/4 c vanilla sugar
1 whole vanilla bean, scraped
4 firm Bartlett pears, peeled
Place the white wine, water, sugar and vanilla bean
and pulp into a 4-quart saucepan over medium-high
heat and bring to a boil.
Core the pears from the bottom. Decrease the heat
to medium low and place the pears into the liquid,
cover and cook for 30 minutes or until the pears
are tender but not falling apart. Maintain gentle
simmer. Remove the pears to a serving dish,
standing them upright, and place in the
refrigerator.
Remove the vanilla bean from the saucepan, increase
the heat to high and reduce the syrup to
approximately 1 cup of liquid, approximately 20 to
25 minutes. Do not allow the syrup to turn brown.
Place the syrup in a heatproof container and place
in the refrigerator until cool, approximately 1
hour.
Remove the pears from the refrigerator, spoon the
sauce over the pears and serve.
Title: Appetizer Cheesecake
Categories: Appetizers
Yield: 24 Servings
1 c crushed round crackers
3 tb butter, melted
16 oz cream cheese, softened
1/4 c whipping heavy cream
2 eggs
2 c shredded swiss cheese
1 c chopped fully cooked ham
1/2 c chopped roasted red bell peppers
4 md green onions, sliced
2 tb chopped fresh thyme leaves
13 oz assorted crackers
Heat oven to 350°F. Mix crushed crackers and
butter until well blended. Press evenly in bottom
of springform pan, 9x3 inches. Bake 8 to 10 minutes
or until golden brown.
Meanwhile, beat cream cheese in large bowl with
electric mixer on medium speed until smooth. Add
whipping cream and eggs; beat until smooth. Stir
in cheese, ham, bell peppers, onions and thyme.
Spoon evenly over crust in pan.
Bake 45 to 55 minutes or until center is set. Run
knife around edge of cheesecake to loosen. Cool
completely, about 1 hour. Cover and refrigerate at
least 2 hours but no longer than 48 hours.
Remove side of pan. Place cheesecake on serving
platter. Cut into wedges. Serve with crackers.
Title: Mediterranean Salad
Categories: Salads
Yield: 6 Servings
1/3 c tarragon vinegar
2 tb canola oil
2 tb chopped fresh oregano leaves
1/2 ts sugar
1/2 ts salt
1/2 ts ground mustard
1/2 ts pepper
2 cloves garlic, minced
3 lg tomatoes, sliced
2 lg yellow bell peppers, sliced
6 oz washed fresh spinach leaves
1/2 c crumbled feta cheese
kalamata olives
In small bowl, mix vinegar, oil, oregano, sugar,
salt, mustard, black pepper and garlic. In glass
or plastic container, place tomatoes and bell
peppers. Pour vinegar mixture over vegetables.
Cover and refrigerate at least 1 hour to blend
flavors.
Line serving platter with spinach. Drain the
vegetables; place on spinach. Sprinkle with
cheese; garnish with olives.
Title: Spaghetti Pie
Categories: Main Dish
Yield: 6 Servings
CRUST:
7 oz uncooked vermicelli
1 egg
1/3 c grated Parmesan cheese
FILLING:
1 lb lean ground beef
1/2 c chopped green bell pepper
1/4 c chopped onion
14 oz pasta sauce
TOPPING:
1/4 c cream cheese
1 c shredded mozzarella cheese
Cook and drain vermicelli as directed on package.
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch
glass deep-dish pie plate with cooking spray.
In large bowl, beat egg. Stir in Parmesan cheese.
Add cooked vermicelli; toss to coat. Spoon mixture
evenly into pie pan, pushing mixture up sides of
pan to form crust.
In 12-inch skillet, cook ground beef, bell pepper
and onion over medium-high heat, stirring frequently,
until beef is thoroughly cooked; drain. Stir in
pasta sauce. Spoon evenly into vermicelli-lined pie
pan.
In small bowl, mix topping ingredients. Drop mixture
by rounded teaspoons over filling.
Bake 25 to 30 minutes or until pie is thoroughly
heated and crust is light golden brown. Let stand 10
minutes. To serve, cut into wedges.
Title: Asparagus Fettuccine
Categories: Side Dish
Yield: 6 Servings
1/4 c sun-dried tomatoes (not in oil)
8 oz uncooked fettuccine
1 ts olive oil
1 lb thin asparagus, in 2" pieces
1 lb mushrooms, sliced
2 cloves garlic, finely chopped
3 tb chopped fresh parsley
2 tb chopped fresh basil leaves
2 tb cornstarch
1/2 ts salt
1/4 ts pepper
1 c dry white wine
1 c chicken broth
1/4 c pine nuts
1/4 c freshly grated parmesan cheese
Pour enough boiling water over dried tomatoes to
cover. Let stand 10 minutes; drain. Chop tomatoes.
Cook and drain fettuccine as directed on package.
While fettuccine is cooking, heat oil in 12-inch
skillet over medium heat. Cook asparagus,
mushrooms, garlic, parsley and basil in oil 5
minutes, stirring occasionally. Stir in tomatoes.
Simmer 2 to 3 minutes or until tomatoes are
heated.
Beat cornstarch, salt and pepper into wine and
broth in small bowl with wire whisk; stir into
vegetable mixture. Heat to boiling over medium
heat, stirring constantly, until mixture is
smooth and bubbly; boil and stir 1 minute.
Serve over fettuccine. Sprinkle with nuts and
cheese.
Title: Gelatin Dessert
Categories: Desserts
Yield: 6 Servings
2 boxes cherry flavor gelatin
2 1/2 c hot water
7 oz sweetened condensed milk
1 envelope unflavored gelatin
1 c hot water
whipped cream
4 crushed peppermints
In large bowl, mix cherry gelatin and 2 1/2 cups
hot water until well combined. Cool to room
temperature.
Pour 1/4 cup cherry gelatin into each of 4 glass
containers. Place glasses on small tray;
refrigerate about 20 minutes.
Meanwhile, in medium bowl, mix condensed milk,
unflavored gelatin and 1 cup hot water until
well combined.
When cherry layer is set, slowly pour 1/4 cup
milk mixture on top of cherry layer in each glass.
Refrigerate about 20 minutes.
When milk layer is set, slowly pour 1/4 cup
cherry gelatin on top of milk layer in each glass.
Refrigerate about 20 minutes.
To serve, garnish with whipped cream and crushed
peppermints.
Title: Pesto Appetizers
Categories: Appetizers
Yield: 24 Servings
4 c flour
2 tb baking powder
1 ts salt
1/3 c butter
1 c milk
2 eggs
1/3 c pesto
marinara sauce
Heat oven to 375°F. Grease rectangular pan,
13x9x2 inches.
Stir together all ingredients except marinara sauce.
Spread in pan.
Bake 25 to 30 minutes or until golden brown. Cool
slightly; cut into 2-inch squares. Serve warm with
marinara sauce for dipping.
Title: Raspberry Salad
Categories: Salads
Yield: 6 Servings
SALAD:
1/4 c sliced almonds
6 c torn Boston lettuce
2 c torn romaine lettuce
1/4 c chopped fresh chives
6 oz fresh raspberries
DRESSING:
3 tb olive oil
3 tb honey
2 ts grated lemon peel
2 tb fresh lemon juice
1/4 ts salt
Sprinkle almonds in ungreased heavy skillet. Cook
over medium heat 5 to 7 minutes, stirring frequently
until nuts begin to brown, then stirring constantly
until nuts are light brown. Cool.
In small bowl, mix all dressing ingredients with
wire whisk.
In large bowl, toss lettuces and chives. Drizzle
with dressing and toss to coat. Add raspberries and
toasted almonds; toss gently. Serve immediately.
Title: Lemon Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breast halves
2 ts olive oil
1 tb lemon juice
1 ts lemon-and-pepper seasoning
1/4 c sliced ripe olives
4 thin slices lemon
Set oven control to broil. Spray broiler pan rack
with cooking spray. Starting at thickest edge of
each chicken breast, cut horizontally almost to
opposite side. Open cut chicken breast so it's an
even thickness.
In small bowl, mix oil and lemon juice. Drizzle over
both sides of chicken breasts. Sprinkle both sides
with lemon-and-pepper seasoning. Place on rack in
broiler pan.
Broil with tops 4 inches from heat about 10 minutes,
turning once, until chicken is no longer pink in
center. Top with olives and lemon slices during last
2 minutes of broiling.
Title: Mac And Cheese
Categories: Side Dish
Yield: 8 Servings
14 oz small pasta shells
2 tb butter
1/4 c all-purpose flour
1/2 ts salt
1/2 ts ground mustard
1/4 ts pepper
2 c half-and-half
3 c shredded cheddar cheese
4 md green onions, sliced
1/4 c chopped red bell pepper
Cook and drain pasta as directed on package.
Meanwhile, in 3-quart nonstick saucepan, melt butter
over low heat. Stir in flour, salt, mustard and
pepper. Cook over low heat 20 seconds, stirring
constantly, until butter is absorbed. Remove from
heat; gradually beat in half-and-half with wire
whisk. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Stir in cheese
until melted.
Stir pasta, onions and bell pepper into sauce. Cook,
stirring constantly, until hot.
Title: Boston Cream Pie
Categories: Desserts
Yield: 8 Servings
CREAM FILLING:
2 lg eggs
1 1/2 c milk
1/3 c granulated sugar
2 tb cornstarch
1/8 ts salt
2 ts vanilla
CAKE:
baking spray with flour
1 1/4 c all-purpose flour or 1 1/2 cups cake flour
1 c granulated sugar
1/3 c butter, room temperature
3/4 c milk
1 1/2 ts baking powder
1 ts vanilla
1/2 ts salt
1 lg egg
CHOCOLATE ICING:
3 tb butter
3 oz unsweetened baking chocolate
3 tb water
1 c powdered sugar
3/4 ts vanilla
Place an egg separator over a small bowl. Crack open
1 egg over the egg separator to separate the yolk
from the white; then separate the other egg. In a
small bowl, place the yolks. Beat the egg yolks
with a fork or wire whisk until mixed. Stir in
1 1/2 cups milk; set aside.
In a 2-quart saucepan, stir 1/3 cup granulated sugar,
the cornstarch and 1/8 teaspoon salt until mixed.
Gradually stir egg mixture into sugar mixture. Cook
over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute; remove
from heat. Stir in 2 teaspoons vanilla. Press
plastic wrap on surface of filling to prevent a
tough layer from forming on top. Refrigerate at least
2 hours until set but no longer than 24 hours. While
filling is chilling, continue with recipe.
Heat the oven to 350°F. Spray just the bottom of
a 9-inch round cake pan with the baking spray.
In a large bowl, beat all cake ingredients with an
electric mixer on low speed 30 seconds, stopping
frequently to scrape batter from side and bottom of
bowl with a rubber spatula. Beat on high speed 3
minutes, stopping occasionally to scrape bowl. Pour
batter into the pan; use a rubber spatula to scrape
batter from bowl, spread batter evenly in pan and
smooth top of batter.
Bake about 35 minutes or until a toothpick inserted
in the center comes out clean. Cool cake in pan on
a cooling rack 20 minutes, then remove onto cooling
rack to finish cooling completely, about 1 hour.
In a 1-quart saucepan, melt 3 tablespoons butter and
the chocolate over low heat, stirring occasionally.
Meanwhile, in 1-cup glass measuring cup, microwave
the water uncovered on High 15 to 30 seconds or
until hot. Remove chocolate mixture from heat. Stir
in the powdered sugar and 3/4 teaspoon vanilla.
Stir in 3 tablespoons hot water. Stir in additional
water, 1 teaspoon at a time, until icing is smooth
and thin enough to spread.
To split cake horizontally in half, mark middle
points around side of cake with toothpicks. Using
toothpicks as a guide, cut through the cake with
a long, sharp knife, using a back-and-forth motion.
On a serving plate, place bottom layer with the
cut side up. Spread filling over bottom layer.
Top with top of cake, cut side down.
Spread glaze over top of cake, using a metal spatula
or back of a spoon, letting some glaze drizzle down
side of cake. Refrigerate uncovered until serving.
Store any remaining cake covered in the refrigerator.
Title: Ceviche Appetizer
Categories: Appetizers
Yield: 24 Servings
2 lb fresh tilapia fillets
4 garlic cloves, chopped
1 jalapeno pepper, seeded and diced
1 red onion, thinly sliced
1/2 ts salt
1/4 ts ground black pepper
1/2 c chopped cilantro leaves
2 c squeezed lime juice
Cut the limes in half before squeezing their juice
for the recipe and hollow them out once juiced,
forming a cup. Flatten the bottom of the lime cup
by slicing off a small section at the base.
Combine all ingredients except lime juice in a
flat-bottomed baking dish. Cover with lime juice,
making sure all fish is submerged. Chill for 2
hours.
Fill lime shells with a heaping amount of ceviche.
Serve on a platter.
Title: Carrot Relish
Categories: Salads
Yield: 6 Servings
1 orange
1 lemon
5 c grated carrots
3/4 c sugar
3/4 c cider vinegar
1 1/2 c water
1 1/2 tb crushed coriander seeds
1 1/2 ts mustard seeds
salt, to taste
Remove the zest from 1 orange and 1 lemon in strips
using a vegetable peeler; thinly slice the strips.
Bring the zest, the juice from the orange and
lemon, carrots, sugar, cider vinegar, water,
coriander seeds, mustard seeds and salt to a simmer
in a saucepan over medium heat. Cook until the
liquid is syrupy, about 45 minutes.
Title: Pot Roast
Categories: Main Dish
Yield: 8 Servings
4 lb boneless bottom round roast
kosher salt
freshly ground black pepper
1/4 c vegetable oil
2 yellow onions, peeled and quartered
3 cloves garlic, smashed
1 tb tomato paste
1 c red wine
2 c beef stock
2 fresh thyme sprigs
2 bay leaves
3 carrots, peeled and sliced
freshly chopped parsley leaves
Preheat the oven to 350°F.
Season the roast on all sides with salt and pepper.
In a Dutch oven over medium-high heat, heat the
vegetable oil and sear the roast on all sides.
Add the onions, garlic and tomato paste and cook
until slightly colored. Add the wine, stock,
thyme and bay leaves. Bring the liquid to a
simmer, cover, and place in the oven.
Roast for 1 1/2 hours and then add the carrots.
Continue to cook for 1 more hour. Transfer the
roast to a cutting board and let rest for 15 to
20 minutes. Slice and place on a serving
platter. Skim the fat off the braising liquid
and serve with the roast. Garnish with parsley.
Title: Cauliflower With Tomatoes
Categories: Side Dish
Yield: 8 Servings
7 c small cauliflower florets
3 c chopped plum tomatoes
1/4 c olive oil
2 cloves minced garlic
1 1/2 ts cumin seeds
1/4 ts turmeric
1 pn cayenne
1/2 ts salt
pepper, to taste
2 tb lemon juice
chopped cilantro
Toss cauliflower and tomatoes with olive oil, garlic,
cumin seeds, turmeric, cayenne, salt, and pepper on
a baking sheet. Roast in a 450°F oven, about 25
minutes. Sprinkle with lemon juice and cilantro.
Title: Holiday Cookies
Categories: Desserts
Yield: 6 Servings
16 oz refrigerated sugar cookie dough
3/4 c vanilla frosting
1/4 c decorator sugar crystals
Heat oven to 350°F. Open package of cookies;
sprinkle cookies with sugar. Bake cookies as
directed on package. Cool completely, about 10
minutes.
For each sandwich cookie, spread 1 tablespoon
frosting on bottom of 1 cookie. Top with second
cookie, bottom side down; press together gently.
Store loosely covered.
Title: Fontina Focaccia
Categories: Appetizers
Yield: 24 Servings
16 oz white bread mix with yeast
1 1/4 c very warm water
1/3 c olive oil
1 tb chopped fresh rosemary, crumbled
1 md unpeeled pear, thinly sliced
16 sl fontina cheese, cut in half
fresh rosemary sprigs
Mix contents of flour pouch and yeast packet in a
large bowl. Stir in water and 2 tablespoons of the
oil until dough is soft and leaves side of bowl.
Place dough on lightly floured surface. Knead about
5 minutes or until dough is smooth and springy,
sprinkling with additional flour as necessary if
sticky. Cover with large bowl; let rest 5 minutes.
Grease large cookie sheet or 12-inch pizza pan with
small amount of oil. Press dough into 12-inch
circle on cookie sheet. Cover loosely with plastic
wrap lightly sprayed with cooking spray and let
rise in warm place about 30 minutes or until double.
Heat oven to 375°F. Gently make depressions in
dough about 1 inch apart with fingers or handle of
wooden spoon. Carefully brush with remaining oil.
Sprinkle with rosemary. Arrange pear slices on
dough.
Bake 15 to 25 minutes or until golden brown. Serve
warm or cool. To serve, cut focaccia into 16
wedges. Alternate focaccia wedges with slices of
cheese on serving platter. Garnish with rosemary
sprigs.
Title: Potato-Vegetable Salad
Categories: Salads
Yield: 6 Servings
1 1/2 lb white potatoes, halved
1/3 c olive oil
2 tb chopped fresh cilantro
3 tb white wine vinegar
1/2 ts salt
1/4 ts ground cumin
1/8 ts cayenne
1/2 md cucumber, seeded, coarsely chopped
1/2 md green bell pepper, coarsely chopped
4 md green onions, sliced
1 md tomato, seeded, coarsely chopped
chopped fresh cilantro
In 3-quart saucepan, heat 1 inch water to boiling.
Add potatoes. Cover and heat to boiling; reduce heat.
Simmer covered 20 to 25 minutes or until tender.
While potatoes are cooking, in tightly covered
container, shake all dressing ingredients until
blended. Drain potatoes; cool slightly. Remove
skins if desired. Cut potatoes into cubes.
In large bowl, pour dressing over warm potatoes. Add
cucumber, bell pepper, onions and tomato; toss to
mix. Serve immediately, or cover and refrigerate 1
to 2 hours until chilled. Stir gently before serving.
Garnish with cilantro.
Title: Winter Pork Roast
Categories: Main Dish
Yield: 8 Servings
2 lb boneless pork loin roast
1 ts salt
1/4 ts pepper
3 lg sweet potatoes, peeled & thinly sliced
1 md onion, sliced & separated into rings
1 1/2 ts dried thyme leaves
4 c apple juice
Sprinkle pork roast with 1/2 teaspoon of the salt
and the pepper; place in 4- to 5-quart slow cooker.
Place sweet potatoes around and on top of roast.
Top with onion; sprinkle with thyme and remaining
1/2 teaspoon salt. Pour apple juice over onion.
Cover; cook on Low setting 6 to 8 hours.
With slotted spoon, remove vegetables from slow
cooker; place on serving platter. Remove roast from
slow cooker; place on cutting board. Cut roast into
slices; place on platter. If desired, drizzle some
of cooking liquid from slow cooker over vegetables
and roast.
Title: Speedy Baked Beans
Categories: Side Dish
Yield: 6 Servings
28 oz can baked beans
1/3 c packed brown sugar
1/4 c finely chopped onion (1/2 medium)
1/4 c ketchup
1 ts yellow mustard
Heat oven to 350°F. In 1 1/2-quart casserole,
mix ingredients. Bake 30 to 40 minutes or until
hot and bubbly.
Title: Strawberry Mousse Cups
Categories: Desserts
Yield: 24 Cups
1/2 ts unflavored gelatin
1 tb whipping cream
1 c sliced fresh strawberries
1/2 c powdered sugar
1/2 c whipping cream
1/2 ts vanilla
24 miniature dessert chocolate cups
In small bowl, sprinkle gelatin over 1 tablespoon
whipping cream; set aside to soften gelatin.
In food processor, place strawberries and powdered
sugar. Cover; process until smooth. Pour mixture
into 1-quart saucepan; add softened gelatin. Cook
over medium heat, beating with whisk occasionally,
until mixture comes to a simmer and gelatin is
dissolved. Remove from heat; cool 30 minutes.
In small bowl, beat whipping cream with electric
mixer on high speed until stiff peaks form. On low
speed, beat strawberry mixture into whipped cream
until blended.
Place mousse in decorating bag fitted with small
star tip. Pipe mousse into chocolate cups.
Refrigerate until set, about 30 minutes, or up
to 2 hours before serving.
