INGREDIENTS

INSTRUCTIONS

In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a
fork, lightly mash the berries. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees. Grease a baking sheet with 1  teaspoon
of the butter. In a mixing bowl, sift the flour, cocoa, salt  and
baking powder together. Add the remaining sugar and mix well. Add  the
remaining butter and work it into the dry ingredients, using your
hands, until the mixture resembles coarse crumbs. Fold in the
chocolate milk. The dough will be sticky. Dust your work surface with
1 tablespoon of the flour. Turn the dough onto the floured surface.
Gently fold each side towards the center. Pick up the dough and dust
the work surface with the remaining tablespoon flour. Return the  dough
to the floured surface and fold each side towards the center  again.
Turn the dough over and lightly press it out to 1-inch  thickness. Cut
the biscuits using a 2 1/4-inch round cookie cutter.  Place them on the
baking sheet and bake until golden, about 30  minutes. Remove from the
oven and cool completely. To assemble, cut  the biscuits in half. Place
a scoop of the ice cream in the center of  each biscuit. Place the
shortcakes in the center of each plate. Spoon  the strawberries over
the shortcakes. Garnish with powdered sugar and  serve immedietly. This
recipe yields 8 servings.  Comments: The original recipe title as
listed is "Mascerated  Strawberries Over Chocolate Shortcakes And
Vanilla Bean Ice Cream".  Recipe Source: EMERIL LIVE with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EM-1B58 broadcast
07-08-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-28-1998  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

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