How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

APRICOT FILLO PINWHEELS WITH RASPBERRY
BALSAMIC RASPBERRY SAUCE
BASMATI RICE - PILAF STYLE
BEEF STEW
BLACK FOREST BROWNIES
BROWN RICE WITH ASPARAGUS AND PEAS
BULGUR CHICKPEA SALAD
BUTTERSCOTCH PARFAITS
CHEESEBURGER SANDWICHES
CHERRY SOUR CREAM BARS
CHEWY BROWNIES
CHICKEN COSMOPOLITAN
CHICKEN SKEWERS IN A SPICED
CLAMBEANS
CLASSIC FRENCH ONION SOUP
COBB SALAD
CRAB CAKES WITH ROMA SALSA
CRAB PUFF FLORENTINE
CREAMY ITALIAN DRESSING
CROCK POT GRANOLA
ELEPHANT EARS
EMPANADA GALLEGA
FANTASTIC FRUIT COOKIES
FITNESS SHAKE
FRESH FRUIT SYRUPS (& recipes)
FRICO CON PATATE, CIPOLLE E ASPARAGI
GARLIC CHICKEN
HADDOCK WITH ROMESCO SAUCE
HERBS AND BREAD
HOMEMADE PUDDING MIX
HOMEMADE VANILLA EXTRACT
HONEY GLAZED CHICKEN
ITALIAN GREEN BEANS
LADYFINGER LEMON DESSERT
MAINE BLUEBERRY PIE
ORANGE RADISH SALAD
PAVLOVA INFORMATION
PEPPERONCINI BEEF
POACHED SALMON AND DILL SAUCE
PORK IN OLIVE OIL MARINADE
PORTUGUESE-STYLE SCALLOPS
RASPBERRY MOCHA TARTLETTES
RASPBERRY TART
RICOTTA PIE
SCONES
SKEWERED SUMMER SQUASH
SNAPPY SNOW PEAS
STRAWBERRY PAVLOVA
STUFFED PASTA WITH FETA,
SWISS STEAK I
SWISS STEAK II
SWISS STEAK III
SWISS STEAK IV
SWISS STEAK SUPPER
SWEET and SOUR SEAFOOD SAUTÉ
TANTALIZINGLY TANGY MEATLOAF
ULTIMATE LEMON BARS
VANILLA PUDDING (& variations)






APRICOT FILLO PINWHEELS WITH RASPBERRY COULIS

1/3 cup Water
3 Tbsp. Sugar
1/2 cup Honey
12 pieces Dried apricots
1 tsp. Ginger, fresh, minced
5 sheets Athens™ Fillo Dough, thawed
3 Tbsp. Butter, melted

In a 1 qt. saucepan combine water, sugar, honey, apricots and ginger. Bring to a boil, reduce heat and simmer covered for 20-30 minutes. Strain and cool.

Cover fillo with plastic wrap and then a damp towel. Layer the 5 sheets of fillo together brushing each layer lightly with melted butter including the last sheet. Cut the fillo into 12 X 16 inch rectangle (use the trimmed leftover fillo to make small garnishes). Cut the rectangle into twelve 4” squares. At each corner of the square cut 1 1/2 inches towards the center. Place one apricot in the center and lift every other corner to the center of the apricot to form the star. Seal with melted butter. Bake at 375°F for 10 to 12 minutes or until golden brown.
Yield: 6 Desserts

Raspberry Coulis

1 1/2 cups Red Raspberries
1/3 cup Sugar

Combine raspberries and sugar in a food processor and puree for 1-2 minutes until smooth. Strain.

Serving Instructions:
Place two tablespoons of Raspberry Coulis on plate and arrange two apricot pinwheels on top. Garnish with powdered sugar or fresh mint leaf if desired.

BALSAMIC RASPBERRY SAUCE

1 pint fresh raspberries
1/2 cup Merlot wine
2 Tbsp. Balsamic vinegar
2 tsp. sugar

In a small bowl, combine raspberries and wine. Bring to a gentle boil and reduce wine by half. Add vinegar and sugar. Simmer for 2 minutes and strain.
Makes 3/4 cup

BASMATI RICE - PILAF STYLE
Yield: 4 Servings

1 tbsp. Canola oil
1-3 inch Cinnamon stick; halved
2 whole cardamom; pods
1/4 cup onions; thinly sliced
2 whole Cloves
1 cup Basmati rice
1 tsp. salt
1 1/2 cup water

Heat oil in medium saucepan over high heat until almost smoking. Add whole spices and cook, stirring until they pop. Add onions, and cook stirring until translucent, about 2 minutes. Stir in rice and cook, stirring until fragrant, about 1 minute. Add 1 1/2 cups water and salt; bring to boil. Reduce heat, cover tightly and simmer until all water has been absorbed, about 25 minutes. Let stand, covered at least 10 minutes, fluff with fork, and serve.

BEEF STEW
4 servings.

2 pounds Beef stew meat. (chuck is fine) cut into 1-2 inch pieces
enough flour to coat pieces
2 Tablespoons vegetable oil or more
2 cups chopped onions
1/2 teaspoon salt
1/4 teaspoon Black pepper
1 (14 1/2 ounce) can beef broth (or home made)
1 cup of dark beer (or 1 cup red wine)
1 pound of small red potatoes, or white quartered
3 medium carrots, peeled and cut into 1/2 inch pieces
2 Tbsp cornstarch, dissolved in 3 Tbsp water, only if stew liquid becomes too thin
chopped fresh parsley for garnish (optional)

In a Dutch oven or large pot heat oil until hot, stir beef which has been coated with flour, salt and pepper, brown and add onions, brown over medium
heat, this may take 2 batches for browning evenly. Pour off drippings, return beef and onions to pot, season with a little more salt and pepper if desired.

Stir in broth, and beer (or red wine if using) bring to a boil, reduce heat to low, cover and simmer for1- 1 1/4 hours, add potatoes and carrots, bring to a boil, reduce heat to low and cook about 20 to 25 minutes until beef and vegetables are tender. Serve sprinkled with parsley if desired. Short version is, use instant onion gravy, and put all ingredients into the pot, and cook.

BLACK FOREST BROWNIES

Preheat oven 350 degrees. Grease and flour 13 x 9 inch pan.

1 pkg 14 oz size fudge brownie mix
4 oz. cream cheese softened
1/4 cup white sugar
2 whole eggs
2 tsp. vanilla extract
2 tbsp. all purpose flour
1 19-oz size can cherry pie filling
1/2 cup semisweet chocolate chipits (little chocolate chips)

Prepare brownie mix according to pkg. directions, and spread half into prepared pan. In a bowl beat cream cheese, sugar, until smooth at eggs one at a time. Stir in vanilla. Stir in flour. Set aside. Spread pie filling over the batter in the pan. Sprinkle chocolate chipits evenly over cherry pie fill. Spoon the cream cheese mixture over the chipits. Drop by spoonfuls the last of the batter over top. Take a knife and lightly draw a marbling effect thru the top batter and the cheese filling only. Bake for 45 - 50 min. A tester should come away clean. Place pan on rack, cool completely.

BROWN RICE WITH ASPARAGUS AND PEAS

1 and 1/2 cups water
2 14-oz. cans vegetable broth
1/4 cup olive oil
1/4 cup shallots, chopped
1 cup uncooked brown rice
1/3 cup white wine
Salt and pepper to taste
2 cups fresh peas, shelled
1/2 cup asparagus, cut diagonally into thin slices

Heat water and broth in a medium saucepan. In a skillet, heat olive oil and sauté shallots, then add rice and cook for a couple of minutes. Add wine and salt and pepper and cook for several minutes. Add broth mixture a cup at a time, waiting until liquid is absorbed somewhat before adding the next cup. Cook rice until liquid is absorbed. Add peas and asparagus and cook for about 5 - 10 minutes.

BULGUR CHICKPEA SALAD

1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots

In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving. Makes 6-8 servings.

BUTTERSCOTCH PARFAITS

1 1/2 cups milk
3/4 cup brown sugar
2 Tbsp. cornstarch
Pinch of salt
2 egg yolks
1/4 cup butter
2 tsp. vanilla extract
1 cup whipping cream
16 ladyfinger cakes

Combine milk, sugar, cornstarch, salt and egg yolks in a saucepan and cook, stirring frequently, over medium heat until thick. Remove from heat and add butter and vanilla, mixing well. Chill for about 1 hour. Meanwhile whip whipping cream until light and fluffy. Stir half of the whipping cream into the chilled milk mixture to form pudding. Split each ladyfinger in half lengthwise and place 2 of them in each parfait glass. Add pudding mixture and top with some of the remaining whipping cream.

CHEESEBURGER SANDWICHES

1 1/2 lbs. lean ground beef (or ground turkey)
1/2 tsp. garlic-pepper seasoning
1 (8 oz.) pkg Velveeta, cubed (2 cups)
2 Tbsp. milk
1 green pepper or 1 medium tomato, seeded and diced)
1 small onion, chopped
2 garlic cloves, minced
8 sandwich buns

In large skillet, brown meat and garlic-pepper seasoning until well cooked. Drain. In 3 1/2 to 4 quart crock-pot, combine cooked meat and all remaining ingredients except buns; mix well. Cover, and cook on low heat for 6-7 hours. Spoon onto buns. Serve with mustard, ketchup and dill pickle slices to be added by diners.

CHERRY SOUR CREAM BARS

Crust:
2 cups of all purpose flour
2/3 cup sugar
2/3 cup butter; softened

Filling:
1 21 oz can cherry pie filling****
3/4 cup sour cream
2 tsp. almond extract

Topping:
2 cups flaked coconut
1/2 cup sliced almonds
2 tablespoons butter; melted

Heat oven to 350. In a large bowl combine all crust ingredients. Beat at low speed scraping bowl often until mixture resembles coarse crumbs (2 to 3 minutes). Press on the bottom of a 13 x 9 baking dish. Bake 15 to 20 minutes until golden brown.

Meanwhile in a medium bowl, stir together all filling ingredients. Spread over hot partially baked crust.

In a small bowl stir together all topping ingredients. Sprinkle topping evenly over filling. Continue baking for 17 to 20 minutes or until light golden brown. Cool completely; cut into bars. Keep refrigerated.

(****You can also use strawberry or raspberry pie fillings)

CHEWY BROWNIES

2 oz. unsweetened chocolate
3/4 cup all-purpose flour
1/3 cup canola oil
1/2 tsp. baking powder
2 eggs
1/2 tsp. salt
1 cup Whey Low Granular sugars
1/2 cup coarsely chopped nuts
1 tsp. vanilla extract

Heat oven to 325º F. Grease a 9-inch square baking pan; set aside. Melt chocolate and oil in a medium saucepan over low heat. Remove from heat; beat in eggs, one at a time, until blended. Stir in Whey Low and vanilla. Blend flour, baking powder, and salt; stir into chocolate mixture. Stir in nuts; spread in greased pan. Bake 30 minutes. Cool in pan on a wire rack. Cut into 16 bars.

CHICKEN COSMOPOLITAN

1 lb. 4 oz chicken, cooked and diced
1/2 pt. fresh raspberries
1/2 tsp. salt
1/4 tsp. black pepper, coarse grind
10 sheets Athens® Fillo Dough
1/4 cup butter
4 oz. Boursin cheese
As needed egg wash
4 Scallions, green only, 8” long, blanched

In a medium bowl, combine chicken, raspberries, salt and pepper. Mix lightly.

Layer 5 sheets of fillo. Brush each sheet with melted butter. Repeat this layering with remaining 5 fillo sheets. Cut each set of layered fillo into six, 6” circles and spoon 1/3 cup of filling onto each.

Top with 1 oz. Boursin cheese. Egg wash sides and gather 3/4 of the way to the top. Spread top edges and tie with blanched scallion strips. Secure edges with egg wash. Brush surface with egg wash.

Place on a cookie sheet. Bake in preheated 375º F oven for 30-35 minutes or until golden brown.

For entrée’s serve 3 pouches with 3 Tbsp. of Balsamic Raspberry Sauce (above). For appetizers serve 1 pouch with 1 Tbsp. of sauce. Serves 4 entrees or 12 appetizers

CHICKEN SKEWERS IN A SPICED
YOGURT MARINADE
Yield: 6 Servings

4 cloves garlic
1 sm. onion; chopped
1 tbsp. paprika
1 tsp. ground cinnamon
1 tsp. turmeric
1/2 tsp. ground cardamom
1/4 tsp. cayenne
1/4 cup fresh lemon juice
1 cup plain low-fat yogurt
6 boneless skinless chicken breasts; cut in 1-1/2" cube
olive oil
salt
1 tsp. fresh ground black pepper
Italian parsley; chopped
lemon wedges

Combine the garlic, onion, paprika, cinnamon, turmeric, cardamom, cayenne, lemon juice, and yogurt in a blender or food processor and process until combined.

Place the chicken in a nonreactive bowl and toss with the marinade to coat well. Cover and refrigerate for 4 to 6 hours.

Soak wooden skewers in waters for 30 minutes to prevent them from burning.

Preheat the broiler or grill. Thread the chicken pieces on the skewers, brush with a little olive oil and sprinkle with salt and pepper. Cook 3 to 4 minutes per side, or until opaque throughout. Sprinkle with parsley and serve with lemon wedges.


CLAMBEANS

1 large can French-cut green beans (WELL drained)
1 can (15-oz) Snow's Clam Chowder
1 can fried onion rings
1 clove (1 piece) crushed garlic
1 dash red pepper
2 inch-square grated parmesan cheese
2 inch-square grated Romano cheese
salt & pepper to taste

Mix and pour everything into a greased baking dish. Top with grated cheese.
Bake at 350 for about 30-35 minutes

CLASSIC FRENCH ONION SOUP

Four things make this soup better than most. We use both beef and chicken broths for the body of the soup. We cut the onions so that they fit nicely on the spoon. We use sugar to sweeten the soup and a little sherry wine gives it that traditional flavor.

12 white onions
1/2 pound butter
1/2 cup sugar
1/2 cup sherry
1/3 cup beef base
1/3 cup chicken base
1 Tbsp black pepper
1 gallon water, hot

Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them. Take a onion half and slice it in half against the natural lines on its surface, then cut it julienne style along the natural lines of the onion. Repeat until done.

In a large stock pot, melt the butter and add the onions. Sauté them for about 5 minutes, then add the sugar, sherry, beef and chicken bases and the black pepper. Continue to cook over medium heat until the onions are soft and translucent. They will have a nice caramelized color mostly due to the bases.

Add the hot water and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use. When reheating, always bring it up quickly and to at least 140 degrees.

To serve the soup, ladle it into a soup crock, top the soup with a Onion Soup Crouton, sprinkle either grated parmesan or Romano on top of the crouton and cover all with a slice of Swiss cheese. Heat under an overhead broiler until the cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a bread dish. Serves 20.

COBB SALAD

3-4 cups romaine lettuce, shredded
2 med. ripe tomatoes, diced
1 large avocado, diced
4 slices bacon
3 tsp blue cheese, crumbled
1 cup cooked turkey or chicken breast, diced
2 hard boiled eggs
2 tsp diced olives (optional)

Blue Cheese Dressing (or dressing of your choice)

Place shredded lettuce in a bowl and arrange remaining ingredients in rows
on top. Serve with dressing on the side. Serves 2

CRAB CAKES WITH ROMA SALSA

Salsa
2 cups diced Roma tomatoes
1/2 cup diced yellow onion
1/4 cup chopped fresh cilantro
1 Tbsp minced garlic
1/4 cup fresh lemon juice
2 Tbsp fresh lime juice
1 Tbsp salt
1/2 tsp pepper
Combine ingredients in bowl, cover and chill.

Crab Cakes
5 Tbsp extra virgin olive oil, divided
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow onion
2 Tbsp minced garlic
2 Tbsp Creole mustard
2 Tbsp Worcestershire sauce
pinch cayenne pepper
1 Tbsp salt
1/2 tsp pepper
1/2 cup breadcrumbs
2 large eggs, lightly beaten
1 1/2 pounds fresh lump crabmeat, shells removed
1/2 cup minced green onions
3 Tbsp unsalted butter

Heat 2 T olive oil in large skillet. Add bell peppers, onion and garlic. Sauté until tender. Add mustard, Worcestershire, cayenne, salt and pepper. Stir to combine. Add breadcrumbs and sauté 1 to 2 minutes. Remove from heat. Place mixture in a large bowl. Fold in eggs; stir to blend. Stir in crabmeat and green onions. Mix well. Chill 30 to 40 minutes. Shape mixture into 12 small crab cakes. Heat 1 T olive oil and 1 T butter in large skillet. Sauté four crab cakes on both sides until golden brown. Repeat with remaining crab cakes, adding an additional 1 T butter as needed with each batch. Yield: 12 small crab cakes.

To serve: Fill plate or bowl with salad greens; add tomato wedges if desired. Place two, three or four crab cakes over greens. Serve with the salsa. (Or, if
you prefer, serve with a favorite salad dressing on the side.)

CRAB PUFF FLORENTINE

1 tablespoon butter
1 cup chopped red bell peppers
1/2 cup chopped onions
1/4 cup sliced mushrooms
Salt and pepper to taste
2 pounds fresh spinach
1 cup ricotta cheese
1 tablespoon chopped parsley
1 pound crab meat, picked clean of shells
5 large eggs
1 cup grated Swiss cheese
20 sheets Athens or Apollo fillo dough
1/2 cup butter, softened

In small skillet, melt 1 tablespoon butter; add red peppers, onions and mushrooms. Sauté until tender. Season with salt and pepper. Place in large bowl and chill.

Clean spinach and remove stems. Blanch in boiling salted water for 2 minutes. Remove, plunge into cold water. Remove and squeeze out excess moisture. Chop spinach.

Mix spinach with ricotta cheese and parsley, season with salt and pepper. Set aside.

Gently mix crabmeat into chilled vegetable mixture.

In small bowl, beat eggs and mix with Swiss cheese. Gently fold into crab mixture.

Prepare fillo pizza crust in greased 9" x 13" x 2" baking pan by following the directions for Pizza Crust on our Shapes & Uses page. After the first 5 layers of fillo sheets, spread half of crab mixture over fillo. Top with 5 fillo sheets and spread all of spinach mixture on top.

Layer with another 5 fillo sheets, spread with remaining crab mixture and top with last 5 fillo sheets. Brush with butter and score top fillo sheets in diamond shape. Bake in preheated 350oF oven for 50 to 60 minutes or until puffed and golden brown. Serves 8

CREAMY ITALIAN DRESSING

1 tablespoon virgin olive oil
1/4 teaspoon leaf oregano
1 tablespoon vegetable oil
1/8 teaspoon salt
4 tablespoons fresh lemon juice
pepper to taste

Mix all ingredients together and refrigerate. Shake well before using. Makes 1/3 cup = 6 servings.

CROCK POT GRANOLA
3 cups oats
1 cup wheat germ
1 cup coconut -- shredded
1/2 cup sesame seed
1/2 cup cashews -- coarsely chopped
1/2 cup almonds -- coarsely chopped
2/3 cup honey
1/4 cup oil
dash cinnamon
dash nutmeg

Combine in crock pot. Cook on low heat with lid slightly ajar about 4 hours, stirring occasionally. Cool and store in airtight jars.

It is delicious. My children love it. We have given it to folks and it always gets raves. We usually make this in double batches so it lasts a little longer, though it never lasts long.



ELEPHANT EARS

2 packages yeast
1/2 cup warm water
2 cups warmed milk
5 teaspoons oil
2 teaspoons salt
5 teaspoons sugar
8 cups flour
oil for frying

Mix all ingredients well, and let dough rise for 40 minutes. Punch down and refrigerate until chilled. Break off into walnut size balls and flatten out dough into large circle. Gather up dough on one side and pinch, forming a shape similar to an elephant ear. Place on a clean tea towel and cover. Repeat with remaining dough. Deep fry one at a time in 1 1/2 inches of oil. Fry on both sides, flipping with tongs. Drain on paper towel. Dust with powdered sugar or cinnamon sugar.

Note: You can cheat on this one and buy the frozen dinner rolls such as Rhodes. Thaw and allow the dough to rise before rolling out.

EMPANADA GALLEGA

Pastry dough:
1 1/4 cup (300g) flour
1/3 cup (100g) lard or oil
1 tsp./5ml salt
1 Tbsp./15g yeast
2 eggs, well beaten
enough warm milk to form a good dough; start with 1/4 cup/125ml

egg wash for the top (1 egg yolk and 1 T./15ml milk)

Filling:
1 T./15ml olive oil
3 large onions, chopped
2 cloves garlic, minced
200g ham or chorizo (Spanish cured) sausage, chopped into small cubes
250g pork loin, chopped into small cubes
small handful flat-leaf parsley, chopped
1 tsp./ml thyme
salt and freshly ground black pepper
2 sweet red bell peppers (capsicums), roasted, peeled, cut into strips



For the pastry:
Mix the flour with the lard or oil until it resembles coarse meal. Mix in the salt and yeast; stir in the eggs. Add milk and knead to form an elastic dough, add more milk if needed but be careful to knead it well before adding more milk. (It is best to use your heavy duty mixer and dough hook, or bread machine set on the dough cycle for this task.)

Set aside in a warm place, covered with a damp linen towel, to rise
until doubled in size, at least 1/2 hour but possibly much longer.
In the bread machine it will beep when ready, usually in about 1/2 hour,
if you set it on the dough cycle.

If you have a Spanish empanada pan, use it, otherwise use an 8-inch spring-form pan with relatively low sides or a 10-inch/25cm layer cake pan. Grease the bottom and sides well.

Divide the dough into two balls, one about 2/3 of the dough and the other about 1/3 of the dough. Using a floured rolling pin, roll out the larger ball into a circle that will fit into the bottom and sides of the pan with some overlap over the top.

After making the filling, put it into the shell. Roll out the smaller dough ball into a circle to fit over the top of the pan with a little overhang.

Beat an egg yolk with 1 T./15ml milk. Paint some on the edge of the bottom of the shell and the edge of the top on one side. Lay the top dough disk over the filled bottom and crimp the two parts together; the egg wash serves as a kind of glue to help hold it together. Use your fingers to make the crimping pretty around the edges. Paint the whole top with egg wash to make it brown prettily. Slash the top in a couple of places to let the steam escape.

Preheat the oven to 425 F/220 C/gas 7. Place the empanada in the oven for 5 minutes, then lower the temperature to 400 F/200 C/gas 6. Let bake another 25-35 minutes, until the empanada is a beautiful golden brown. Cool on a rack.

Make the filling:
Fry the onion in the oil until tender but not browned. Add the garlic and fry an additional minute or so. Add the tomatoes and cook until the liquid has disappeared. Turn off the heat. Toss in the rest of the filling ingredients, except the red bell pepper. Fill the empanada pastry shell with it. Arrange the red pepper strips prettily around the top.

Cover with the top of the pastry and proceed to bake as above to bake. Serve at room temperature, cut into wedges. Serves 4-6.
Variations: You may add diced zucchini, sliced mushrooms, or your favorite shellfish. If you use the vegetables, cook them with the tomatoes until the liquid
Is gone.
FANTASTIC FRUIT COOKIES

1 cup flour
1 tsp baking soda
1 cup water
1 cup dates, chopped
1/2 cup apples, peeled and chopped
3/4 cup raisins
1/2 cup butter
1 cup quick oats
2 eggs, beaten
1 tsp vanilla
1 cup pecans, chopped

Sift flour and soda, set aside. Cook water, dates, apple and raisins; bring to a boil. Simmer 3 minutes. Remove from heat and add the butter and stir.

Cool mixture and then add eggs, oatmeal, and the dry ingredients; add the vanilla and nuts. Cover and refrigerate overnight. Drop on cookie sheets 2 inches apart. Bake in 350 F degree oven for about 24 minutes. Store in the refrigerator in air tight container. May also add 1 teaspoon cinnamon to dry ingredients if desired.

FITNESS SHAKE
(Diabetic)

2 cups skim milk
2 medium-size ripe bananas, cut into l-inch pieces
1/2 cup fat-free plain or banana yogurt
1/2 cup nonfat dry milk powder
1/3 cup wheat germ
1 teaspoon vanilla
8 packets Equal
Ground cinnamon (optional)

Process all ingredients, except cinnamon, in blender or food processor until
smooth. Pour into glasses and sprinkle with cinnamon, if desired. Serves 4

FRESH FRUIT SYRUPS
by Cheri Sicard, www.practicalkitchen.com

With the summer harvest upon us and an abundance of fresh fruits are available nearly everywhere, consider turning some of the bounty into delightful and versatile fruit syrups. You can splash these syrups over ice cream or crushed ice for a chilly summer treat, or use them to flavor a variety of dishes such as soups, wine coolers and punches, smoothies, teas, yogurts, fruit salads, French toast and pancakes, or anything else your imagination can conjure.

The syrups will keep about two weeks in the refrigerator. For longer storage, use traditional canning techniques. Again, once opened, even canned syrups should be refrigerated used in within two weeks.

General Recipe:
3 1/2 cups fruit juice (see notes on preparing the different type of fruit below)
1 cup sugar
1/3 cup light corn syrup

Makes About 2 Pints

Combine ingredients in a large, heavy saucepan and bring to a boil. Boil for about 1 minute. Remove from heat, skim off foam and allow to cool. Pour into a jar or bottle, cover and refrigerate.

Oranges
Squeeze 3 1/2 cups fresh orange juice (about 4 1/2 to 5 pounds of oranges). Strain the juice through cheesecloth to remove pulp and proceed with the recipe above. If you plan on canning the orange syrup for longer storage, please be aware that citrus juice may discolor after a few months, although the flavor will still be fine.

Peaches
Peel and slice about 5 1/2 pounds fresh peaches. Combine peaches and 1 cup water in a large, covered pot. Cook until soft, about 20 minutes. Puree peaches in a food processor and strain to yield 3 ½ cups juice. Proceed with recipe above.

Strawberries
Use a food processor to puree strawberries, strain enough to make 3 ½ cups juice (about 2 ½ - 3 quarts strawberries). Proceed with the recipe above.

Blueberries and Raspberries
Cook berries (about 3 quarts) with 1/3 cup water until soft, about 5 minutes. Strain to yield 3 1/2 cups juice.

Put your fruit syrups to good use with these terrific recipes:
Fruit & Cream Soda
Measurements in this recipe are "loose" adjust to fit your personal taste. Depending on how rich you want it, you can use half and half, whole, low fat or no fat milk. Vanilla soy milk also works well and then this becomes a health drink as well as a treat!

2-3 tablespoons fruit syrup
about 1/3 – 1/2 cup half and half, milk or vanilla soy milk
about 1 1/2 cups club soda

Makes 1 drink. Fill a large glass with ice. Pour in syrup and milk and shake well, fill with club soda.

Fruity Wine Spritzers
This makes a wonderful starter for an indulgent Sunday brunch.

3 cups light dry white wine such as sauvignon blanc, chenin blanc or pinot grigio,
chilled
about 2/3 cup fresh fruit syrup (more or less to taste)
about 1 cup club soda

Makes 4 drinks. Combine wine, fruit juice and club soda. Serve over ice.

Fruit Ice
1 1/2 cups water
1 cup fresh fruit syrup
2 tablespoons lemon or lime juice

Serves 4. Combine all ingredients and pour into a shallow dish; freeze until almost firm. Pour mixture into a blender (or you can use a bowl and an electric mixer) and beat until slushy. Return to freezer and freeze until firm.

FRICO CON PATATE, CIPOLLE E ASPARAGI
Montasio cheese crisp with potato-onion and asparagus filling
Serves 4

For the filling:
2 medium-large baking (Idaho) potatoes (about 1 pound), unpeeled, scrubbed
1 cup sliced onion or scallions, white and light green parts only, sliced thin,
washed and drained
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/2 of asparagus spears, cleaned and blanched, cut in 1 inch pieces

For the frico:
1 pound Montasio cheese, rind removed (about 3/4 pound trimmed), coarsely
shredded (about 5 cups)
Tender young salad greens, washed and dried and dressing, optional

For the filling:
In a pot large enough to hold them comfortably, cook the potatoes in boiling salted water until tender, but still firm--the skin should be unbroken--about 25 minutes. Drain the potatoes and let stand just until cool enough to handle.

Peel the potatoes and cut them into 1/4-inch-thick slices. In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until wilted, about 4 minutes. Add the sliced potatoes and cook, turning the potatoes gently occasionally, until golden, about 8 minutes. Add asparagus mix and season with salt and pepper, and remove from heat.

For the frico:
Preheat the oven to 250 F.

Place a 4- to 5-inch non-stick skillet over medium low heat until a shred of the cheese begins to sizzle 2 to 3 seconds after it hits the pan. Scatter one-eighth (about 1/3 cup) of the cheese in an even layer over the bottom of the skillet. Arrange one-fourth of the potato-onion-asparagus filling over the cheese and press it very gently into an even layer. Sprinkle another 1/3 cup of the cheese over the filling in an even layer. Let the bottom layer of the cheese cook without disturbing it or moving the pan until the fat that separates from the cheese begins to bubble around the edges, about 3 minutes. At this point shake the skillet gently to free the cheese crisp from the bottom of the pan. If it sticks, let it cook a minute or two, then try again. If at that time, the crisp is still sticking in places, carefully work a heatproof rubber spatula under the crisp to free it. In about 6 to 7 minutes total cooking time the underside of the crisp should be an even golden brown and the crisp should slide very easily in the pan. Slide the crisp onto a small plate then invert the crisp back into the skillet. Cook the other side as you did the first.

Slide the crisp out onto a baking sheet and keep it warm in the oven while cooking the remaining fricos.

Pat dry with paper towel, cut in half, top with dressed greens if you like, and serve.

To cook filled fricos on a griddle: Heat a cast-iron or other heavy, stick-resistant griddle over medium-low heat until a shred of the cheese begins to sizzle 2 to 3 seconds after it hits the surface of the griddle. Using one-eighth of the cheese for each, form as many circles about 4 inches in diameter as will fit on the griddle without touching. (If this is your first time making filled fricos, you may want to make six slightly smaller fricos on the griddle; they will be easier to flip.) Fill and cook as described above, simply flipping the crisps with a metal spatula when the underside is golden. Filled fricos cooked on a griddle will require about 12 minutes total cooking time.

Note: If you decide to use the greens, dress them lightly with olive oil, a squeeze of lemon juice or a dash of red wine vinegar, and salt and freshly ground black pepper.

GARLIC CHICKEN

2 teaspoons oil
4 single chicken breasts skinned, boned, washed, cut into 1" strips
5-6 cloves garlic, sliced
2-1/4 cups chicken broth, low-sodium
1/4 cup lemon juice
1/3 cup dry white wine
1/4 teaspoon salt
Ground black pepper to taste

In a large skillet, heat oil to medium high. Stir-fry chicken strips until well browned on both sides. Remove chicken pieces and set aside. Sauté garlic slices until soft and golden. Stir in chicken broth, lemon juice, and wine.
When mixture is hot, reduce heat to medium and return chicken to skillet.
Simmer a few minutes to heat through. If desired, thicken sauce with pinch
of instant potatoes. Serve over rice. Yield: 4 servings.

HADDOCK WITH ROMESCO SAUCE

1 to 1 1/2 lbs./450-750g haddock fillets (or similar firm-fleshed white
fish such as hake, halibut or cod)
fresh flat-leaf parsley
fresh French tarragon

3-4 medium zucchini, cut diagonally into thick slices

Romesco Sauce

2 thick slices country-style French bread, crusts removed, cubed
1/2 cup/125ml red wine vinegar
6 oz./185g whole almonds. Toasted
1 very large and very ripe tomato, blanched, peeled, coarsely chopped
2 large roasted red bell peppers (capsicums), peeled, deveined, seeded
2 very large cloves garlic
1 tablespoon/15ml Spanish paprika (pimenton)
several grindings black pepper
salt to taste
3/4 cup extra virgin Spanish olive oil

fresh flat-leaf parsley
fresh French tarragon
lemon wedges

In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes in a preheated oven at 350 F/180/C/gas 4; take care not to burn them. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar-soaked bread and remaining ingredients except oil and parsley to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream. Taste and adjust seasoning. Set aside.

Poach the fish in a lidded pan that it just fits into. Add enough water to come halfway up the sides of the fish, a bruised bay leaf, 3 whole black peppercorns, a small handful of parsley and tarragon and several very thin slices fresh lemon. Cover and cook until the fish just flakes when tested with a fork, just a very few minutes, depending on the fish you have selected and the thickness of the fillets.

In a separate pan, steam the zucchini until bright green and still crisp-tender.

Pour half the romesco sauce onto platter and attractively arrange the fish in the center and the zucchini around the edges. Drizzle more sauce on top and garnish with fresh parsley, tarragon and lemon wedges. Serves 4-6.

HERBS AND BREADS
by Brenda Hyde, www.practicalkitchen.com

Herbs and bread are such a natural combination, whether savory or sweet. You can take a nice basic wheat or white bread recipe and add a tablespoon of mixed dried or fresh, minced herbs to the dry ingredients. Try using basil, thyme, sage and oregano. I also like to add a little bit of sugar and some Parmesan cheese to the basic recipe. You can add herbs to pizza dough-even the simple box mixes come alive if you add herbs and a touch of sugar and cheese! Try adding minced herbs to a plain scone recipe, or throw in some chopped chives and oregano into your cornbread mix.

Herbs can be used with sweet breads as well. Add fresh lavender blooms or a few finely minced lavender leaves to your favorite sweet breads, such as Sally Lunn. You can also add any of the lemon herbs to bread, cake and cookie recipes-simply mix and add to the dry ingredients.

Here are a few easy recipes to try:

Easy Herb Pizza

4 boxes or envelopes of pizza crust mix (Jiffy or Martha White)
One teaspoonful of mixed dried herbs-basil, oregano or rosemary
About 2 tablespoons of Parmesan Cheese
Dash garlic powder
Pizza Sauce and toppings

Mix the dough according to box directions but BEFORE adding liquid mix in the herbs, garlic and cheese. Mix and form into a loose ball with your hands that you've coated in Olive Oil. Let it rest 5-10 minutes. Press into two 12 inch pizza pans-half for each one. Top with sauce, toppings and cheese. Bake at 450 degrees until the cheese is melted and bubbly.

Herbed Croutons

Day old homemade or bakery bread
Olive Oil
minced fresh herbs of your choice

For every 2-3 cups of cubed bread, drizzle olive oil over the cubes and sprinkle with about 2 tablespoons of minced herbs (or 1 tablespoon dried) on a cookie sheet. Bake at 400 degrees, stirring and watching often, about every 5 minutes until crispy. Use in salads and soups.

Easy Focaccia

Premade pizza crust
Olive Oil
Parmesan Cheese
Fresh, minced herbs

Preheat oven according to crust directions. Drizzle the crust with olive oil, sprinkle with a tablespoon of minced herbs. Rosemary also works well by itself but use sparingly! Sprinkle with Parmesan cheese and bake. This can be used with a meal, or as a snack.

These are easy, easy recipes to start you on your way to using herbs with bread, but be sure to try your own combinations and experiment with your favorite recipes.

HOMEMADE PUDDING MIX
These recipes (4) are for cornstarch pudding, also known as “blanc mange” (pro-nounced “blah-MON”). I see that these are virtually the same as a well-known brand of Instant pudding, except these must be cooked. For comparison to REAL pudding, which is REALLY not “instant,” I will include my recipe for Vanilla Pudding with variations. (The main difference is the egg yolks required by the
“real” pudding.)

Vanilla Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract

Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

Chocolate Pudding Mix

2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups unsweetened cocoa

Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
Coconut Cream Pudding Mix

3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Butterscotch Pudding Mix

2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

HOMEMADE VANILLA EXTRACT

Vanilla beans
12-oz bottle Bacardi Carto d’Oro (or other amber rum)

Place three or four vanilla beans into the rum. Store in a dark place for several weeks (3 or 4), then use just as you would the purchased vanilla extract. When the bottle is half full, top up the rum. Every couple of times you do that, add a new vanilla bean. If you need a vanilla bean to use in a recipe, borrow one from the bottle, use it, then wash it off and put it back in the bottle.

HONEY GLAZED CHICKEN

3 pounds Chicken, skinless light meat
1 cup Flour
1 1/2 teaspoons Salt
1/2 teaspoon Cayenne Pepper
1/2 cup Butter or Margarine -- melted
1/4 cup Brown Sugar, packed
1/4 cup Honey
1/4 cup Lemon Juice
1 tablespoon Soy Sauce
1 1/2 teaspoons Curry Powder

In a large zip baggie, combine flour, salt and cayenne pepper; add chicken pieces and shake to coat. Pour 4 Tbsp. butter or margarine into a 13x9x2" inch baking pan. Place chicken in pan, turning once to coat. Bake, uncovered, at 350 degrees F. for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter in a small bowl. Spoon evenly over chicken. Bake 45 minutes or until chicken juices run clear, basting several times with pan drippings.

To freeze ahead, place flour, salt and cayenne pepper into a large zip baggie, and label. Place brown sugar, lemon juice, soy sauce, curry powder and 4 Tbsp. butter or margarine into another zip baggie, and label. Tape bags together, or place both inside another zip baggie, and attach to 3 pounds of skinless light chicken meat, and freeze up to 6 months. To prepare, thaw overnight in refrigerator, and cook as directed above. Serves 12

ITALIAN GREEN BEANS

1/2 cup water
1 package 16-ozs. frozen whole green beans
1/2 cup cubed non-fat Mozzarella Cheese (1/4-inch cubes)
1/2 cup chopped seeded tomato
1/3 cup fat free Italian Dressing

Bring water to boil in medium saucepan. Add green beans; cook 2 minutes or until tender. Drain. Stir in cheese, tomato and dressing. Serve hot. 6 servings

LADYFINGER LEMON DESSERT

1 can evaporated milk (12oz)
1 package (3oz) ladyfingers, split
1 Package (3oz) lemon gelatin
1 cup boiling orange juice
1/2 cup sugar or equivalent
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup whipped cream

Pour milk into small metal bowl, place mixer beaters in the bowl Cover and refrigerate for 2 hours or overnight. Line the side of a 9 inch spring form pan with ladyfingers. Set aside. In a large bowl dissolve gelatin in orange juice, stir in the sugar, lemon juice, and the peel.. Cool to room temperature.

Beat milk to soft peaks, fold into gelatin mixture. Pour into spring form pan and
Refrigerate for at least 3 hours. Remove side of pan. Serve with whipped cream. Refrigerate leftovers Yield 10 servings

MAINE BLUEBERRY PIE

1 precooked pie shell, 9"
4 cups blueberries (2 pints)

Bake the pie shell, pricking it and lining the pan with foil and beans so
that the c rust doesn't puff up. Cool.

Rinse the blueberries and pick them over for any overripe ones or blemished
berries. Remove 1 cup of the berries and put into a heavy bottomed small
saucepan.

Add to the cup of blueberries in the saucepan:

3/4 cups white sugar
2 heaping (not rounded, but heaping) Tablespoons of flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup water

Stir and bring to a boil. Reduce heat to a simmer--it should bubble slightly. Keep stirring with a wooden spoon for 5-7 minutes until it gets to be like a very thick "glue." Watch the heat and stir continuously, for if you scorch it, you'll have to start over. I set a timer for 7 minutes of simmering, the wooden spoon will swipe the bottom of the pan, sort of like risotto making.

(It is called “glue” because it holds the pie together. If the glue isn't thick enough, when you slice the pie it will run. Good "glue" will hold all together for perfect slices.)

When it is really stiff, pour it into a mixing bowl and add the remaining 3 cups of blueberries. Stir to combine. Pour into the pie shell and refrigerate until well chilled. Just before serving, whip 1 cup of whipping cream with 1 t. vanilla and powdered sugar to taste. Frost the pie with the cream and serve, icy cold.

ORANGE RADISH SALAD

2 cups seedless orange sections
1 cup grated radishes
1 Tbsp. cilantro, chopped
1/4 cup fresh orange juice
1 Tbsp. powdered sugar
Pinch of salt

Combine all ingredients in a medium bowl and stir. Cover and let stand at room temperature for 1 hour before serving.

PAVLOVA INFORMATION

There will be arguments from now to Doomsday on whether our ubiquitous
Antipodean dessert, pavlova, was invented in New Zealand or Australia in
honor, after her tour of the region, of the famous ballerina Anna Pavlova. It is generally accepted now that it was invented in Zealand but first publicly served in Australia.

However that may be, pavlovas are everywhere, particularly in summer when fresh fruits abound for topping and filling. They're found in restaurants, hotels, and most often on home or 'eat out' buffets.

The ideal pavlova has a slightly crusty exterior and a marshmallow-textured interior to create a contrast in textures.

Hotel-made pavlovas are more likely to be uniformly marshmallow-textured, and you can replicate this at home by cooking your pavlova in a microwave oven preferably set to low if you have that option. Some have microwaved them from periods between 12 - 20 minutes, but recommend suggest that on modern microwaves you set the timer very much lower and experiment via short incremental periods.

Eggs at room temperature before you start cooking your pavlova give a better result.

The ideal pavlova is also not too sickly sweet, and the addition of vinegar according to your favorite recipe achieves a delicious balance.

Pavlova plates are found in many Aussie homes, but any large serving plate will do.

Pavlovas are also very forgiving of disasters: if they sink in the middle, fill them with more fruit. Otherwise they're generally topped with masses of sweetened whipped cream and your choice of chopped fruits. Strawberries with kiwi fruit and sliced mango are most often seen, but oranges and bananas are also popular fruit toppings.

PEPPERONCINI BEEF

3-4 lb roast (anything on sale)
several cloves of garlic (to your liking)
1 jar Pepperoncinies (usually found in the pickle aisle at the grocery store)
Provelone cheese

Slice garlic cloves into thirds lengthwise, make slits in the roast and insert garlic all over roast (depending on how much garlic you like) put roast into crock-pot and pour pepperoncinis and liquid over roast, cook on low 6-8 hrs or until falling apart.
Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches.

POACHED SALMON AND DILL SAUCE
WITH VEGETABLE MEDLEY
Yield: 4 servings

2 carrots
2 stalks celery
2 leeks (white and light green parts only)
1 tbsp extra-virgin olive oil
2 shallots, diced
1/4 cup white wine
2 cups boiling water
4 sprigs fresh dill
4 sprigs fresh parsley
8 x 3 oz salmon fillets (skin on)
1 tsp all-purpose flour
1 tsp butter, softened
1 tsp chopped fresh dill
1/4 tsp each salt and pepper

Peel carrots; cut into 4-inch lengths, then into scant 1/4-inch thick julienne strips. Cut celery and leeks same size. Set aside on baking sheet. In large shallow Dutch oven, heat oil over medium heat; cook shallots for 1 minute. Add carrots, celery and leeks; cook, stirring occasionally, until leeks are softened, about 3 minutes. Pour in wine; bring to boil. Boil until most of the wine has evaporated. Add boiling water, and dill and parsley sprigs; return to boil. Reduce heat and
simmer, uncovered, for 10 minutes.

Push vegetables to side of pan; place salmon in center, skin side up. Spread vegetables back over salmon in even layer. Poach, covered, until fish flakes easily when tested with fork, about 10 minutes. With slotted spatula, transfer salmon to half of paper towel–lined baking sheet. With slotted spoon or tongs, transfer vegetables to other side of pan. Remove salmon skin. Cover pan and keep warm.

Meanwhile, remove dill and parsley sprigs from poaching liquid. Bring liquid to boil; boil until reduced to about 1/2 cup, 2 to 3 minutes. Remove from heat. In small bowl, whisk flour with butter until smooth; whisk into poaching liquid until smooth. Whisk in chopped dill, salt and pepper.

Arrange vegetables on warmed plates; top each with 2 pieces of salmon. Drizzle with 1 tbsp of the sauce.

PORK IN OLIVE OIL MARINADE
Makes: 4 servings

2 tablespoons olive oil
1 1/2 pounds pork tenderloin, cut into bite-size pieces
2 cloves garlic, minced
4 sprigs fresh cilantro, chopped

3 tablespoons olive oil
4 tablespoons red wine vinegar
2 tablespoons port wine
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper

Heat olive 2 tablespoons olive oil in a large heavy skillet over high heat. Sauté pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.

In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

PORTUGUESE-STYLE SCALLOPS

1.5 lbs sea scallops
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil, divided
1/3 cup tawny port or other sweet red wine
2 Tbsp fresh lemon juice
1/4 cup chopped parsley, divided
5 garlic cloves, minced
2 cups hot cooked long-grain rice, cooked without salt or fat

Sprinkle scallops with salt and pepper. Place a 10-in cast iron or heavy skillet over high heat until very hot. Add 1 1/2 tsp oil and half scallops; cook 2 minutes on each side or until browned. Remove scallops from skillet; keep warm. Repeat procedure with remaining oil and scallops.

Add port and lemon juice to skillet, scraping bottom of pan to loosen browned bits. Return scallops to skillet. Add 3TBS parsley and garlic; cook 30 seconds. Place 1/2 cup rice on each of 4 plates; divide scallop mixture among servings. Sprinkle evenly with remaining parsley. Serves 4

RASPBERRY MOCHA TARTLETTES

1 cup semisweet chocolate chips
2 large eggs
1 teaspoon vanilla
2 tablespoons granulated sugar
3/4 cup milk
1 tablespoon instant coffee
18 sheets Athens or Apollo fillo dough
1/2 cup butter
1/2 pint raspberries for garnish

Place chocolate chips, eggs and vanilla into blender and puree.

In small saucepan over medium heat, bring sugar, milk and coffee to a simmer. Pour hot milk mixture into blender and mix at low speed until smooth. Transfer to medium bowl and cool.

Prepare 12 fillo tart shells 4 inches in diameter by following the directions for Cups, Pie and Tart Shells on our Shapes & Uses page. Bake in preheated 325 deg. F oven for 8 to 10 minutes or until golden brown. Cool. Spoon chocolate mixture into shells. Garnish with raspberries. Serves 12

RASPBERRY TART

1/2 cup ground almonds
3 tablespoons sugar
10 sheets Athens or Apollo fillo dough
6 tablespoons butter
1/2 cup almond paste
2 large eggs, lightly beaten
2 teaspoons flour
1-1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid

In small bowl combine almonds and sugar.

Cut fillo into 12” circles and prepare fillo crust with 1/4 cup butter in 10” tart pan with removable bottom. Sprinkle almond/sugar mixture between each layer of fillo.

In medium bowl combine 1/4 cup butter, almond paste, eggs and flour and using an electric mixer beat at high speed until smooth.

Spread butter mixture on fillo crust and bake in preheated 400°F oven for 20 to 25 minutes or until golden brown.

Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream. Serves 8

RICOTTA PIE
(Crostata di Ricotta)

Pastry dough for a 2-crust pie, frozen or your favorite recipe
5 cup (1.25 L) ricotta cheese
4 egg yolks
1/2 cup (125 ml) sugar
1 Tbsp (15 ml) flour
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) grated orange peel
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) golden raisins (sultanas)
2 Tbsp (30 ml) diced citron
2 Tbsp (30 ml) pine nuts (pignoli)
1 egg white mixed with 1 Tbsp (15 ml) water

Line the bottom and sides of a 9-inch (23 cm) spring-form pan with the pastry dough. Cut the remaining dough into long, narrow strips. Meanwhile, combine the ricotta, egg yolks, sugar, flour, vanilla, orange peel, and salt and beat until thoroughly combined. Stir in the raisins and citron and spoon into the prepared pie crust, smoothing it with a spatula. Sprinkle with the pine nuts and make a lattice design with the remaining pastry dough. Brush the lattice strips with the
egg white mixture and bake in a preheated 350F (180C) oven for 1 to 1 1/4 hours, until the crust is golden brown and the filling is firm in the center. Cool on a wire rack before removing the sides of the spring-form pan. Serve at room temperature. Serves 8 to 12.

SCONES

Basic Scones

3/4 lb. Flour (2 1/2 cups approximately***)
1 tsp. baking powder
3/4 tsp. salt
3 Tbsp butter, margarine, or other fat
2/3 cup milk (roughly)

Sift together flour, salt and baking powder. Cut in the shortening. Mix
In the milk to make a soft dough. When kneaded, rolled and cut out,
bake 10-12 minutes in a hot oven (450 F).

Apple Scones

Add to basic scone recipe:
2 oz. sugar
1 cup minced apples
1 beaten egg

Add the above to the basic scone mixture, mix well, put in a flat, greased pan, and bake 25 minutes in a hot oven (450 F). Cut into sections when done; split, butter and serve hot. Dust the tops thickly with granulated sugar.

Buttermilk Scones

1 lb. flour (3 1/3 cups approximately***)
1 tsp. bicarbonate of soda
1/2 tsp. salt
3 oz. shortening
3/4 cup sour milk or buttermilk

Sift together flour, soda and salt. Add shortening. Beat egg slightly, add milk, add to first mixture. Roll out about 1/2 inch thick, cut with fluted cutter. Place on greased baking (cookie) sheet. Bake in hot oven (450-475F) about 15 minutes.

Fruit Scones

To basic scone recipe, add

1/4 lb. raisins, sultanas (golden raisins), or currants, or a mixture of all three

Bake 12 to 15 minutes at 450F.

Jam Scones

Follow the basic recipe. Roll 1/4 inch thick. Cut into three-inch Rounds with floured cutter. Place a teaspoon of any jam in center, fold over, press edges together tightly, brush the tops with milk or beaten egg, and bake 10-12 minutes in hot oven (450 F).

*** According to the information printed on Spike’s flour sack, there are 3 1/3 cups per pound of flour. For mathematical convenience, I used 3 1/2 cups when I calculated what 3/4 lb would be. At 3 1/3 cups per lb, there would be 16 2/3 cups in a 5-lb sack. Flour amounts vary anyway, according to how finely milled it is, and dependent upon the weather of the day we are baking.

All recipes are for 6 servings

SKEWERED FRUIT
4 Servings

2 peaches, pitted
2 plums, pitted
1/2 mango, seeded, peeled
1/2 papaya, seeded, peeled
1/8 cup unsalted butter; melted
2 tbsp. sugar
1/8 tsp. ground cardamom
1 pt. strawberries
1/2 pt. blueberries
1/2 pt. raspberries

Cut fruit (not berries) into 1/2 inch pieces; place on skewers. Brush with butter; grill 6 minutes on high, until lightly browned.

In cup, mix sugar and cardamom. Sprinkle over fruits. Serve with berries.

SKEWERED SUMMER SQUASH
WITH ROSEMARY OIL

Rosemary Oil (see below)
6 assorted summer squashes
Salt

Prepare the Rosemary Oil and set aside. Soak 6 wood skewers in water for 15
minutes.

Cut the squash into 1-inch pieces. Skewer the squash pieces, alternating the varieties. Brush with the flavored oil and sprinkle with salt.

Grill on an open or covered grill over a medium-hot fire for about 10 minutes, turning occasionally.

Rosemary Oil: To a 16-ounce bottle of oil add a large sprig of fresh rosemary and several black peppercorns. Let stand for as little as an hour (for just a hint of flavor), or up to several weeks for a stronger infusion.

SNAPPY SNOW PEAS

Yield: 4 Servings

4 green onions
3 tbsp. vegetable oil
2 cups fresh snow peas; ends & strings removed
1 slice (1-inch thick) fresh ginger; peeled; very finely mince
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 tsp. light soy sauce
1 tsp. ground pure New Mexico hot red chili or to taste

Sliver onions Japanese-style: trim roots & any wilted tops from onions, then cut each in 2-inch lengths.

Cut onion pieces lengthwise in thin slivers. Cut each piece of bell peppers in slivers lengthwise. Set aside. Heat oil in a wok or large, shallow skillet, add snow peas, green onions, ginger & bell peppers.

Stir-fry a few minutes, sprinkle with soy sauce & continue to cook until hot & just barely tender-crisp. Sprinkle with ground chili; stir to mix & serve hot.


STRAWBERRY PAVLOVA

4 egg whites
good pinch salt
1 heaped cup castor sugar (superfine granulated sugar-put regular in a blender)
2 Tbsp. white vinegar
1 level tbsp cornflour (cornstarch)
1 cup whipped cream
1-2 punnets (pint cartons) strawberries (“punnets” is a neat word!)

Cover a greased scone slide [flat thin tray or cookie sheet] with greaseproof paper, (baking parchment) grease the paper [with butter or margarine], dust lightly with extra cornflour - shake off excess.

Beat egg whites with salt until stiff. Gradually add the sugar, beating well after each addition. Fold in vinegar and cornflour (cornstarch).

Pile onto the prepared slide forming a flat cake about 17.75 cms (7") in diameter, and 3.8 cm - 5.0cm (1 1/2" - 2") high.

This is the knack when cooking a true pavlova so that it's crisp on the outside and thick marshmallow on the inside. It will swell to about 22.9 cms (9") in diameter when cooked.

Bake in a very, very slow oven for 1 hour and 20 minutes. Turn it out upside down onto a serving dish. When cool, cover with whipped cream and top with fresh, hulled strawberries. Serves 8 – 10 (See “Pavlova Information,” supra).

STUFFED PASTA WITH FETA,
TOMATOES, AND MINT
Makes 36

Filling
340g (12oz) feta cheese
170g (6oz) cream cheese
2 garlic cloves
1 tablespoon olive oil
1 small hot pickled chili, finely chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and freshly ground black pepper
1 tablespoon lemon juice
36 fresh wonton wrappers

Sauce
1/4 cup extra virgin olive oil
2 cups seeded and chopped ripe tomatoes
salt and freshly ground black pepper
2 tablespoons fresh mint, chopped

To make the filling, place the feta, cream cheese and garlic in a food processor. Pulse to form a paste. With the motor running add the oil in a very slow and steady stream, allowing about 1 minute from start to finish.

Add the chili, oregano, thyme, salt, pepper and lemon juice. Pulse several times. Set aside.

Place 1 tablespoon cheese filling in the center of each wonton wrapper, brush edges lightly with water and fold over to form a triangle. Seal the edges well and trim. Place on a heavily floured baking sheet.

Heat the olive oil in a skillet until hot. Add the tomatoes, reduce heat to medium and sauté uncovered for 2 minutes. Season well with salt and pepper.

Bring a large pot of salted water to the boil. Add the pasta and simmer 4-5
minutes or until done. Toss with the tomatoes, place on a serving dish and
garnish with mint. Serve immediately.

SWISS STEAK I

1 1/2 lbs round steak, 1 1/2 inches thick
2 tbsp flour
1 tsp salt
1/8 tsp pepper, or to taste
2 tbsp melted fat (bacon drippings are good)
1 cup hot water
3 large onions
1 can Beef Broth
1 packet Onion Soup Mix, dry

Trim excess fat from meat, and cut into serving size portions
Combine flour, salt, and pepper. Place meat on a cutting board; sprinkle with half the flour mixture. Cover with wax paper, and pound it into the meat. Turn the meat over and pound again, with the rest of flour mixture.

Melt fat in a large Dutch oven or frying pan. Brown meat on both sides over medium heat. Add water, onions, beef broth, and dry onion soup mix. Cook over low heat 1 1/2 to 2 hours or until meat is tender.

More water may be added if necessary during cooking Yields four servings.

Variation: Use 1 1/2 cups canned tomatoes instead of water. Substitute tomato sauce or vegetable juice for all or part of water. Add 2 tbsp ketchup, 1/2 tsp prepared mustard to water. Add 1 green pepper, seeded and cut into rings.

SWISS STEAK II

2 pounds round steak, cut 3/4 inch thick
salt and pepper to taste
1 large onion, thinly sliced
1 clove garlic, minced.
1 (1 pound) can of diced tomatoes

Cut round steak into serving pieces; season with salt and pepper and place in crock-pot with the garlic and sliced onion. Cover and cook for 8-10 hours on low.

SWISS STEAK III

1 (2 pound) boneless round steak
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 (4ounce) can mushroom stems and pieces, drained
1 (8 ounce) can tomato sauce
hot cooked noodles

Preheat oven to 325 deg. F. Trim beef; cut into serving-size pieces. Place in a
greased 13 x 9-inch baking dish. Sprinkle with pepper. Top with onion, mush-rooms and tomato sauce. Cover and bake for 1 3/4 to 2 hours or until meat is tender. Serve over noodles. Serves 8.

SWISS STEAK IV

2 tablespoons oil
2 pounds, round steak, cut in serving pieces
1/2 cup flour
3 - 4 potatoes, peeled and quartered
4 large carrots, sliced
2 onions, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can diced tomatoes (14 1/2 ounces)
1 can tomato sauce (6 ounces)

Heat oil in skillet. Coat steak with flour and brown in hot oil. Remove from skillet and drain. Put potatoes, carrots and onion in bottom of stoneware. Put steak on top of vegetables. Sprinkle with salt and pepper. Pour tomatoes and tomato sauce over meat. Cover; cook on Low 10 to 12 hours (High 5 to 6 hours).

SWISS STEAK SUPPER

1 1/2 pounds boneless beef round steak
1/2 teaspoon peppered seasoned salt
6 - 8 new potatoes, cut into fourths
1 1/2 cups baby carrots
1 medium onion, sliced
1 can diced tomatoes with basil, garlic and oregano, un-drained. (14 1/2 ounces)
1 jar beef gravy (12 ounces)
chopped fresh parsley, if desired

Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6-8 minutes, turning once, until brown. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker. Cover and cook on low heat setting 7-8 hours or until beef and vegetables are tender. sprinkle with parsley. Makes 6 servings.

SWEET and SOUR SEAFOOD SAUTÉ

1 tablespoon vegetable oil
12 ounces shrimp, peeled and deveined or sea scallops
1 lb. lobster meat, cooked and sliced
1 cup bell pepper strips
1 cup unsweetened pineapple chunks
1/2 cup canned bamboo shoots, drained
1/2 cup commercial sweet-sour sauce
hot cooked rice

Heat oil in a wok or nonstick skillet; add bell pepper. Sauté 3 to 5 minutes. Add seafood until it is cooked through, 5 minutes.

Add pineapple, bamboo shoots and sweet-sour sauce; cook 3 to 5 minutes or until heated through. Serve over hot, cooked rice.

TANTALIZINGLY TANGY MEATLOAF
A sweet, tangy glaze covers this tasty meatloaf that will have
everyone requesting seconds.
Makes: 8 servings

1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan. Bake in preheated oven for 30 to 50 minutes.

Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

ULTIMATE LEMON BARS

Crust
2 cups flour
1/2 tsp. nutmeg
1/2 cup confectioner's sugar
1 cup butter, softened

Filling
1/3 cup boysenberry preserves (or flavor of your choice)
4 eggs
1 3/4 cups sugar
6 tsp lemon juice
2 tsp grated lemon zest
1/3 cup flour
1 tsp. baking powder
1/4 tsp. salt
additional confectioner's sugar for topping

Makes about 2 dozen bars

Preheat oven to 350 degrees F. To make the crust, mix flour, nutmeg and sugar in a large bowl, cut in the butter until crumbly (a food processor makes quick work of this process). Press the crust mixture into the bottom of a 9-inch square baking pan. Bake for 30 minutes, remove from oven and let cool for at least 20 minutes.

Reduce oven temperature to 325 degrees F. Beat eggs with an electric mixer until foamy, add remaining filling ingredients and beat until well combined. Spread the preserves over the cooled crust, then pour the lemon mixture over the preserves. Bake for 35-40 minutes until set. Remove from oven and sprinkle with a layer of confectioner's sugar. Let stand until cool before cutting into bars.

VANILLA PUDDING
(With variations)

3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbsp butter
1 tsp vanilla

In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat.

Stir small amount of hot mixture into the beaten egg yolks; immediately return to the hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla.

CHOCOLATE CREAM PIE: Increase sugar to 1 cup. Chop up two 1-oz squares chocolate; add with milk.

BANANA CREAM PIE: Slice 3 bananas into cooled baked pastry shell. Top with pie filling and meringue.

BUTTERSCOTCH PIE: Substitute brown sugar for sugar. Increase butter to
3 Tbsp.

COCONUT CREAM PIE: Add 1 cup flaked coconut. Sprinkle top of meringue with 1/3 cup coconut before baking.

CHOCOLATE PUDDING: Increase sugar to 1 cup. Chop up two 1-oz squares chocolate; add with milk.

BANANA PUDDING: Slice 3 bananas into cooled baked pastry shell. Top with pie filling and meringue.

BUTTERSCOTCH PUDDING: Substitute brown sugar for sugar. Increase butter to 3 Tbsp.

COCONUT PUDDING: Add 1 cup flaked coconut. Sprinkle top of meringue with 1/3 cup coconut before baking.