"Murderer's Row"
from left

Lou Gehring, Earl Combs, Tony Lazzeri, and Babe Ruth.

Babe Ruth hit sixty home runs and batted .356
Lou Gehring had forty-seven home runs and batted .373.
Earle Combs hit .356 and led the league in hits, singles and triples.
Tony Lazzeri hit eighteen home runs and batted .309.



I enjoy going to our Angel's Stadium (Renamed Edison Stadium since it's renovation) to watch the game. There is nothing like the atmosphere of a live baseball game. In the early 80' s I attended several games there.  At the time the  Angels were on a losing streak. I still enjoyed attending the games and the environment that only a live baseball game provides. The thrill of our National Anthem, The Ascend to Charge, the peanuts, the nachos and the hope of catching a ball that whizzes close by brings excitement to the scene.
I may not be attending games but I play ball... my little 3 1/2 year old grandson loves to hit balls with his bat. Every afternoon out back we go. I pitch, he tries to hit balls "Over The Fence," in the direction of a neighbor's fence where he truly believes "The Beast" lives. You well know he has viewed the CD of "The Sandlot" time and time over. He can really slug those balls. Who knows, I may be attending a lot of baseball games in the future!




Haven't smelled a moth-ball lately, have you?
By
EErrett
No, Spring's here! Glory Hallelujah!

Wintertime's fun with its woolen caps 'n mufflers 'n gloves 'n heavy, heavy coats, with its hot cholate 'n melting baby marshmellows, with its snuggling tightly together against a sudden chill. Some of us throw snowballs, build snowmen, thrill to snow iced cream. Don't you suddenly crave a huge pot of home-made vegetable soup!!
But Spring's here 'n Summer's hurying on the way! That means Baseball's coming!!
You know how in the kitchen when you've gathered all the family 'n everyone's shouldering around in the kitchen tasting this, sampling that, nibbling on the cold dishes, the hot dishes, there simply is no room whatsoever! EVERYbody's in everybody's way!! Hey, you love each 'n every one of 'em, but they're in the way! They're impossibly in the way of progress! An' noone knows what they're doing! Noone's contributing anything constructive! Noone knows what they're doing except you!
Well, Bunke, that's baseball! How in the world can anyone control a hundred macho guys just driping testerone who're hitting baseballs everywhere who haven't showered for 2 days?  All those sweet 'n wonderful relatives in your kitchen, all those garrulous guys running around helter-skelter on the diamond have to be molded into a baseball team. Within a set time-frame. It's seemingly an impossible task....but it has been done.



Casey at the Bat
Ernest L. Thayer

The outlook wasn't brilliant for the Mudville nine that day, The score stood four to two, with but one inning more to play. And then when Cooney died at first, and Barrows did the same, A pall-like silence fell upon the patrons of the game.

A straggling few got up to go in deep despair. The rest clung to that hope which springs eternal in the human breast. They thought, "if only Casey could but get a whack at that. We'd put up even money now, with Casey at the bat."

But Flynn preceeded Casey, as did also Jimmy Blake; and the former was a hoodoo, while the latter was a cake. So upon that stricken multitude, grim melancholy sat; for there seemed but little chance of Casey getting to the bat.

But Flynn let drive a single, to the wonderment of all. And Blake, the much despised, tore the cover off the ball. And when the dust had lifted, and men saw what had occurred, there was Jimmy safe at second and Flynn a-hugging third.

Then from five thousand throats and more there rose a lusty yell; it rumbled through the valley, it rattled in the dell; it pounded through on the mountain and recoiled upon the flat; for Casey, mighty Casey, was advancing to the bat.

There was ease in Casey's manner as he stepped into his place, there was pride in Casey's bearing and a smile lit Casey's face. And when, responding to the cheers, he lightly doffed his hat, no stranger in the crowd could doubt 'twas Casey at the bat.

Ten thousand eyes were on him as he rubbed his hands with dirt. Five thousand tongues applauded when he wiped them on his shirt. Then, while the writhing pitcher ground the ball into his hip, defiance flashed in Casey's eye, a sneer curled Casey's lip.

And now the leather-covered sphere came hurtling through the air, and Casey stood a-watching it in haughty grandeur there. Close by the sturdy batsman the ball unheeded sped -- "That ain't my style," said Casey. "Strike one!" the umpire said.

From the benches, black with people, there went up a muffled roar, like the beating of the storm waves on a stern and distant shore. "Kill him! Kill the umpire!" shouted someone on the stand, and it's likely they'd have killed him had not Casey raised his hand.

With a smile of Christian charity, great Casey's visage shone, he stilled the rising tumult, he bade the game go on. He signaled to the pitcher, and once more the dun sphere flew, but Casey still ignored it, and the umpire said, "Strike two!"

"Fraud!" cried the maddened thousands, and echo answered "Fraud!" But one scornful look from Casey and the audience was awed. They saw his face grow stern and cold, they saw his muscles strain, and they knew that Casey wouldn't let that ball go by again.

The sneer has fled from Casey's lip, the teeth are clenched in hate. He pounds, with cruel violence, his bat upon the plate. And now the pitcher holds the ball, and now he lets it go, and now the air is shattered by the force of Casey's blow.

Oh, somewhere in this favored land the sun is shining bright. The band is playing somewhere, and somewhere hearts are light. And, somewhere men are laughing, and little children shout, but there is no joy in Mudville -- mighty Casey has struck out.




Baseball
by Max

You step up to bat, you know you can hit that ball, it will fly like an eagle. you look at the pitcher it looks as if he's ready to plunge forward just like a bull. He does, you swing, you hit the ball ,the center feilder tries to catch the ball, he glides like a flying squrel.The ball is too high though, it sails over the fence, it's a homer, you've just MASHED a tator! Your team gets up out of there seats they go to home plate to congradulate you, because you know how to play a game.... a game we call



In December, the Fan Looks Forward to Spring

I wonder when the baseball season starts, When men will fall upon the diamond's dust Pursuing liners they will never catch. In Spring, the contest's not between the teams. It is the rookies trying to make the club; The veterans striving for another year.

I love this slow, exquisite, formal game, Enjoyed by Mexicans and Japanese, Because it gives me pleasures of the soul, Flamboyant passions of the matador, An oriental silkscreen's certain peace.
© Mark O'Brien



Baseball
by
Kim  14

I throw him my best pitch, it's a curve Wordlessly saying hit, "hit it if you have the nerve" He swings but all he gets is air Then gives me a look, like "that wasn't fair"

With the bases loaded and the count full I throw a fastball He hits it on the sweetspot, back towards the wall I look back praying that it won't leave the yard Coming back in the ninth would be really hard



On Nolan Ryan

He threw a white pea
fast faster faster fastest
of them all,
Try hitting a pea
with a toothpick
and you'll see what it's like
to bat against the
fast faster faster fastest
of them all.
Gene Fehler



On Baseball

A pasture is best, freshly
mown so that by the time a grounder's
plowed through all that chewed, spit-out
grass to reach you, the ball
will be bruised with green kisses. Start
in the evening. Come
with a bad sunburn and smelling of chlorine,
water still crackling in your ears.
Play until the ball is khaki-
a movable piece of the twilight-
the girls' bare arms in the bleachers are pale,
and heat lightning jumps in the west. Play
until you can only see pop-ups,
and routine grounders get lost in
the sweet grass for extra bases.
Jonathan Holden



OnBabe Ruth

You step up to the platter
And you gaze with flaming hate
At the poor benighted pitcher
As you dig in at the plate.
You watch him cut his fast ball loose,
Then swing your trusty b
And you park one in the bleachers-
Nothing's simpler than that!
Ford Frick



Funny, entertaining and inspirational baseball quotes.

You spend a good piece of your life gripping a baseball, and it turns out it was the other way around all the time.
Jim

Baseball is the only sport I know when you're on the offensive the other team controls the ball.
Ken Harrelson

Baseball is a lot like the Army, there aren't many individuals. About the only difference is that baseball players get to stay in nice hotels instead of barracks.
Bill Lee

I'm glad I don't play anymore. I could never learn all those handshakes.
Phil Rizzuto

If God wanted football played in the spring, he would not have invented baseball.
Sam Rutigliano, on the USFL

Ninety feet between bases is perhaps as close as man ever come to perfection
Red Smith

Good pitching always stops good hitting and vice versa.
Bob Veale

Baseball is like church. Many attend, but few understand.
Wes Westrum.

The hitter asks the owner to give him a big raise so he can go somewhere he's never been, and the owner says "You mean third base?"
Henny Youngman

Homemade Lemon-Lime Soda Pop

1 serving (easy to make more!)

2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/4 cup + 2 tablespoons apple juice concentrate (thawed)
3 ice cubes
1 cup soda water
Squeeze juice from a lemon and measure 2 tablespoons into a glass. Squeeze juice from a lime and add 1 tablespoon to the glass.
Add everything else and stir. Drink with a straw or slurp from a spoon.



Lemonade

1 1/4 C. sugar
1/2 C. boiling water
4 1/2 C. cold water
1 1/2 C. fresh lemon juice

Combine sugar and boiling water, stirring until sugar dissolves. Add cold water and lemon juice. Mix well. Chill and serve over ice. Garnish with lemon slices, if desired. Makes 7 1/4 cups.



Kettle Corn

1/2 cup Pop Corn, unpopped
Oil for popping
3 Tbsp. granulated sugar
a dash of salt
Here’s how:
Heat oil in heavy medium pan until hot. Add pop corn and sprinkle all of the sugar over it and add a small dash of salt. Cover and shake quickly and CONTINUOUSLY until popped. Remove from heat immediately.
Makes about 1 quart



Butter Crunch Pop Corn

1/2 cup butter or margarine
1 cup granulated sugar
1/4 cup light corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. butter extract (optional)
2-1/2 quarts popped Pop Corn
1 1/2 cup nuts, toasted*

Here's how:
Preheat oven to 250°F. Melt butter in medium saucepan. Stir in sugar, corn syrup and salt. Heat to a boil, stirring constantly. Boil for 8 minutes, stirring only once, over lowest heat possible to maintain a boil. Remove from heat; stir in soda, vanilla and butter extract, if desired. Gradually pour over popped pop corn and nuts, mixing well. Turn into a large, shallow baking pan. Bake for 30 minutes, mixing well after 15 minutes. Allow to cool completely on foil. Break apart and store in tightly covered container.
Makes about 3 quarts
*To toast nuts, spread on large cookie sheet and bake at 325°F for 15 to 20 minutes.



Dry Roasted Peanuts

Spread peanuts in one layer in a shallow baking pan.  Heat oven at 300 degrees for 30-45 minutes, depending on brownness desired.  Stir peanuts often as they heat.  Check on brownness by removing the skins from a few peanuts and testing.  Serve warm.  If you like them salted, add 1 tsp. butter to each cup of peanuts immediately after removing from oven.  Stir until peanuts are evenly coated and sprinkle with salt.
1 1/2 pounds of peanuts in the shell will yield 3 1/2 to 4 cups of shelled peanuts.
Unshelled peanuts may be refrigerated, tightly wrapped, for up to 6 months.
Peanuts may also be frozen.


Boiled Peanuts

1-1/2 pounds raw peanuts, in shells
1/4 cup and 2 teaspoons salt
water to cover

Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
Let the water boil for 3 hours.
Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.

Makes 12 servings



Macho Nachos

Cayenne pepper-sauce
1 can prepared bean dip (9 oz)
Nachos or tortilla chips
Shredded cheddar cheese
Guacamole dip (prepared)
Sour cream
Sliced jalapeno peppers

Stir 1 tablespoon of cayenne pepper into the bean dip and spread on chips. Sprinkle with cheese and microwave until softened. Top with guacamole dip and sour cream; garnish liberally with sliced jalapeno peppers.
one)


Melted Cheese Nachos

1 jar salsa
about 20 tortilla chips
½ pt sour cream
6 oz grated cheddar
chopped fresh coriander
paprika to garnish


Preheat the oven to 400 degrees. Spread a thin layer of salsa in the base of a large shallow ovenproof dish. Sprinkle with enough tortilla chips to cover completely.Spoon the sour cream over the top and sprinkle with enough of the cheese to cover.

Bake in the oven for about 15 minutes, or until the cheese has melted. Garnish with the coriander and paprika and serve immedietely.


Nachos

1 bag tortilla chips
1-1 1/2 lbs ground beef (optional)
1 large can refried beans
1/2 lb cheddar cheese (shredded)
16 oz sour cream
8 leaves leaf lettuce, shredded
3 tomatoes, diced
2 avocados, diced
1/2 cup jalapeno peppers, chopped (optional)
2 cups salsa (your choice)
1 small can black olives, sliced
3 tbsp green onions, finely chopped
Heat refried beans on low to medium, keep warm. Brown ground beef and drain off fat (add seasonings of your choice). In a 13x9 inch baking pan spread refried beans on evenly. Top with beef. Add cheddar, sour cream, lettuce, tomatoes, avocados, and salsa. Garnish with peppers, olives, and onions. Serve with tortilla chips and salsa.
I like to use blue corn tortilla chips or chili-lime tortilla chips.



Chili Fries
4 Servings

1 1/2 pounds baking potatoes - peeled and julienned
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon Salt
1/4 teaspoon cumin

Preheat oven to 450 degrees F.Combine all ingredients in a bowl; toss well. Arrange potatoes in a single layer on a baking sheet. Bake for 35 minutes or until golden.



Chili Cheese Fries

2 tablespoons vegetable oil
2 cups chopped yellow onions
Salt and cayenne to taste
2 pounds ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper to taste
2 teaspoons dried oregano leaves
2 tablespoons chopped garlic
3 cups peeled, seeded, and chopped fresh or canned tomatoes
2 tablespoons tomato paste
3 cups beefsteak or beef broth
2 tablespoons masa harina flour
(found in some large supermarkets and specialty food shops)
Vegetable oil for deep frying
2 large Idaho potatoes, peeled and cut into shoestrings,
rinsed in cool water and patted dry
1/2 pound grated Cheddar cheese
1/2 pound grated Monterey Jack cheese
1 cup sour cream
1/2 cup sliced pickled jalapenos

Heat the vegetable oil in a large saute pan over medium heat. Add the onions, season with salt and cayenne, and cook, stirring, until they begin to wilt, about 2 minutes.  Add the beef, chili powder, cumin, crushed red pepper, and oregano, season with salt and cayenne, and cook until all the pink in the meat disappears, 5 to 6 minutes.   Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock, bring to boil, and reduce the heat to medium-low. Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally. Skim off any fat that rises to the surface.   Combine the masa harina flour with the remaining 1/2 cup stock and mix to blend. Slowly add to the pot, stirring to blend. The mixture will thicken. Cook for 30 minutes, then season again with salt and cayenne. It should be thick enough to coat the back of a spoon.
In a heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360 F. Fry the shoestring potatoes in batches until golden brown, 3 to 4 minutes per batch. Drain on paper towels, then season with salt and cayenne. Preheat the oven to 400 F.   Cover the bottom of a large, glass rectangular baking pan with the shoestring potatoes. Combine the Cheddar and Jack cheeses. Sprinkle the cheese over the fries.  Bake just until the cheese melts, 3 to 4 minutes. Remove the pan from the oven and spoon the chili over the top of the fries. Garnish with the sour cream and jalapenos.
Serve immediately.
Makes 6 to 8 servings.


Corn Dogs
Makes 4-5 servings

1 cup flour
2/3 cup yellow cornmeal
2 Tab. sugar
1 1/2 tea. baking powder
1 tea. salt
1/2 tea. dry mustard
2 Tab. shortening
1 beaten egg
3/4 cup milk
1 pound hot dogs (8-10)
cooking oil
In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard.  Cut in shortening until mixture resembles fine crumbs.  Mix egg and milk.  Add to dry ingredients; mix well.  Insert wood skewers into ends of hot-dogs.  Pour oil into skillet to depth of 1 inch.  Heat oil to 375 degrees.  Coat hot dogs with batter.  If batter is too thick, add 1-2 Tab. Milk.  Arrange coated hot-dogs 3 at a time in hot oil; turn hot-dogs with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again halfway through cooking time.  Serve hot with mustard if desired



Just Like White Castle Hamburgers

12 dinner rolls (Parker House shape, 2-1/2 inches)
1 lb. lean ground beef
1/2 tsp. salt
About 1 1/2 C. water, divided
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. water

Place ground beef, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water and salt are blended through the beef.

Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat. Roll the hamburger out to 1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate each piece five times with a plastic straw (this forms the steam holes). Cover hamburger squares with plastic wrap. Freeze until partially frozen, but no frozen solid.

Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are clear, and adding more water as needed. Remove from heat until ready to cook hamburger patties.

To prepare patties, heat frying pan over medium-low heat; add water to onions just until the bottom of the frying pan is covered. Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy.

Place each hamburger on top of a roll. Add pickles, then cover hamburgers so they will steam lightly. Or you can cover them and put them into the microwave for a few seconds.



Un-Traditional Cheeseburgers

2 lb. ground beef
2 T. olive oil
3 green onions, minced (white part only)
2 tsp. cumin powder
2 tsp. chili powder
2 tsp. oregano, dried
1 medium jalapeño pepper, diced
2 tsp. garlic, minced
1 tsp. black pepper, coarsely ground
6 slices Monterey jack cheese

Mix together all ingredients except the cheese slices.
Form 6 patties that are 3/4 inches thick.
Grill patties and top with cheese the last 2 minutes of grilling.
Toast buns and serve.
A guacamole topping is very good on these!



Just like a Baby Ruth Candy Bar

Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.  
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using two forks, one in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto wax paper and remove the two forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.

Makes 8 candy bars.



Just Like an O'Henry Candy Bar

1/3 cup corn syrup
1/3 cup peanut butter
1/3 cup brown sugar
2/3 cup cereral flakes, of choice
2/3 cup Rice Krispies
1/8 cup peanuts
2 ounces chocolate chips
Recipe is Scaled, Be Careful: References to ingredient amounts and cooking times in steps may need to be adjusted. Proceed with caution and attention.

Over low heat, melt first 3 ingredients in a sauce pan until blended.
Remove from heat and add cereals and peanuts.
Roll into logs.
Melt chocolate bits and cover logs.
Refrigerate.



Ice Cream Sandwiches

2 C. all-purpose flour
3/4 C. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. kosher (coarse) salt
1 1/4 C. unsalted butter
2 C. granulated sugar
2 large eggs
2 tsp. vanilla extract

Combine the flour, cocoa, baking soda and salt. Sift together onto a piece of waxed paper. Set aside.
Beat butter, sugar and vanilla extract until well blended. Add eggs one at a time, beating after each addition. Mixture may look curdled at this point...that is fine.
Add the dry ingredients, stir together. Cover and cool for 1 hour in refrigerator.
Place chilled dough on work surface and divide in 2. Roll each half into a log 2-inches in diameter. This dough can be frozen or you can store in the refrigerator for about a week.
When ready to bake, preheat oven to 350ºF. Spray cookie sheets. Cut the logs into 1/3-inch thick rounds.
Place 2 inches apart on cookie sheets and bake 10-11 minutes. These will puff up but will then contract when cooling. Allow to completely cool.
Soften your ice cream slightly and construct sandwiches. Place back in freezer for about an hour to harden.



Chocolate Covered Bananas

3 ripe large bananas
3 wooden ice cream sticks or skewers
2 C. Hershey's semi-sweet chocolate chips
2 T. shortening
1 1/2 C. coarsely chopped unsalted, roasted peanuts (Optional)
Jimmies (Optional)
Coconut (Optional)

Peel bananas.
Insert wooden stick into each banana piece and place on wax paper covered baking sheet. Cover and freeze until firm.
In a double boiler over hot not boiling water, melt chocolate chips and shortening until smooth.
Remove bananas from freezer just before dipping. Dip each piece into warm chocolate covering the banana completely, roll immediately into peanuts, covering the entire banana. Return to freezer. Serve frozen. Yields 3.



Peanut Butter Ice Cream - Bonbons
4 Servings

2 Egg yolks
1 Can evaporated milk, (4 1/2 oz)
1/2 c Peanut butter
2/3 c Sugar
1/8 tsp Salt

Beat eggs well. Blend in the milk, peanut butter, sugar and salt and pour into freezer tray. Freeze until almost hard then pour into a bowl and beat until smooth. Return to freezer tray or molds and freeze until firm. Makes 4 to 6 servings *Try this with a hot fudge sauce and topped with peanuts. Chocolate bon bon Ice cream or other favorite flavor hard chocolate topping: Make sure the ice cream is hard frozen. Melt 12 oz of semi-sweet chocolate pieces and 1/2 cup margarine in the top part of a double boiler. Remove from heat but keep warm over hot water. Use a fork to dip ice cream balls into the chocolate, working as fast as possible. When you've dipped about 10 - 12 pieces, place then in the freezer and continue the dipping. After the chocolate is firm, you can wrap with foil or plastic wrap. For a variation with vanilla ice cream, add 1 Tab instant coffee to the melted chocolate. I have in a hurry, bought ice-cream at the market and with a melon spoon dipped the ice cream out into small balls, frozen them hard and then dipped in the chocolate as above. A quick delicious treat when you want that something extra but don't have the time to spend making it or if you have the time, after the first dipping and letting the chocolate freeze hard, dip a second time.
Makes 6 servings