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).

ANGEL BISCUITS
APPLE CHEESECAKE
APPLESAUCE LOAF
AVOCADO VICHYSSOISE
BEEF STEW and DUMPLINGS
BLACK FOREST TORTE
BLUE BERRY CORDIAL
BREADED PARMESAN CHICKEN
BROCCOLI CHEESE SOUP
BUDINO DI NOCCIUOLE
CARAMEL COFFEE
CARROT AND SQUASH STIR-FRY
CASHEW COATED TROUT FILLETS
CHEESY SPAGHETTI AND BEEF CASSEROLE
CHICKEN SOUP
CHICKEN STEW WITH PEPPER AND PINEAPPLE
CHILI RELLENO BAKE
CHINESE FIVE-SPICE EGGS
CHUNKY SALSA
CILANTRO INFORMATION
CINNAMON APPLE SNACK CAKE
COCIDO
CREAM CHEESE POTATOES
CRESCENT APPLE QUICKS
CRISPY BAKED FISH AND HERBS
DATE NUT PUDDING
EASY BEEF NOODLE BAKE
EASY SCALLOPED POTATOES
ENGLISH AVOCADO SALAD
FAMILY BEEF STEW
FIESTA CHICKEN SOUP
FIREMAN'S STEW
FRUIT FANTASY SOUP
GIANT GINGER COOKIES
GREEK SALAD
GREEN BEAN STEW
INDIAN CABBAGE SALAD
IRISH LAMB AND BARLEY SOUP
ITALIAN DELIGHT
KIELBASA-VEGETABLE STEW
KOLOKYTHIA KROKETTES
LAMB GRAVY
LIME-SAUCED CHICKEN
LOOED CHICKEN
MANZO BRASATO
MARGARITA SALSA
MARINATED BEEF EYE ROAST / SWEET ONIONS
MEDITERRANEAN LEG OF LAMB
NONI AFGHANI
PEAR TART
PORK AND BEAN CASSEROLE
POTATO AND BEAN SALAD HERB VINAIGRETTE
PUMPKIN CINNAMON-SPICE MUFFINS
RED ENCHILADA SAUCE I & II
SAUCE FOR CHILIES RELLENOS
SEAFOOD SALAD
SHANK ‘N’ GRAPES STEW
SHREDDED BEEF ENCHILADAS
SHRIMP BOW TIES
SIMPLE GREEN SALAD
SPICED ROAST CHICKEN AND VEGETABLES
STRAWBERRY-FIG PRESERVES
SUGAR FREE CHEESECAKE
THAI CUCUMBER SALAD
TOMATO BUTTER
TOMATO, CHEESE AND ONION TART
TROPICAL PHILLY CHEESECAKE


ANGEL BISCUITS

5 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp soda
1 tsp salt
1 cup shortening
1 pkg. yeast
2 Tbsp warm water
2 cups buttermilk
1/4 cup butter

Soften yeast in 2 Tbsp. water. Cut shortening into the dry ingredients as you would when making pie crust. Add buttermilk and softened yeast. Refrigerate and use as needed.

Roll 1/2 inch thick on floured board. Cut biscuits and bake at 400 degrees F. for 15 minutes. Dough will keep up to 2 weeks in refrigerator.

APPLE CHEESECAKE

1/3 cup sugar
1/3 cup margarine or butter
1 tablespoon shortening
1/4 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
4 cups peeled, cored, and sliced cooking apples (Granny Smith or Golden
Delicious)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 teaspoon ground cinnamon
1/4 cup sliced almonds
1/3 cup sugar

In a medium mixing bowl beat the 1/3 cup sugar, margarine or butter, shortening, and 1/4 teaspoon vanilla on medium speed of an electric mixer until combined. Blend in flour and salt until crumbly. Pat onto the bottom of a 9-inch spring-form pan. Set aside.
Place apple slices in a single layer in a shallow baking pan. Cover with foil. Bake in a 400 degree F oven for 15 minutes.

Meanwhile, for filling, in a large mixing bowl beat the cream cheese, the 1/2 cup sugar, and the 1/2 teaspoon vanilla with an electric mixer until fluffy. Add the eggs, beating on low speed just until combined. Pour into dough-lined pan. Arrange warm apple slices atop filling. Combine the 1/3 cup sugar and the cinnamon. Sprinkle filling with sugar mixture and the almonds. Bake in a 400 degree F oven for 40 minutes or until golden and filling is set; cool. Remove sides and place cheesecake on a serving plate. Cover; chill 4 to 24 hours before serving. Makes 12 servings.

APPLESAUCE LOAF

1/2 cup shortening
1 cup sugar
2 eggs
1 3/4 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup applesauce
1/2 cup nuts

Glaze:
1/2 cup powdered sugar
1 Tbsp water
Stir together and pour on cake while it is still warm from the oven.

Cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and add applesauce and nuts. Bake at 350 for 1 hour.

AVOCADO VICHYSSOISE
Yields 8 Servings

1 lb. potatoes, peeled and roughly cut
3 poblano chilies
4 tomatillos, husks removed
6 green onions
1 serrano chili seeded
1/2 bunch cilantro, large stems removed
2 Tbsp. mint leaves
2 Tbsp lime juice
1 Tbsp candied ginger, minced OR 2 tsp. grated fresh ginger
2 ripe avocados, peeled, seeded and roughly chopped
6 cups milk, up to 8 cups
Salt and pepper
1/2 cup sour cream
1 tsp. chipotle chili, pureed

Steam or boil the potatoes until soft and let cool. Meanwhile roast peel and seed the poblanos. Roast the tomatillos and onions until lightly charred. Combine the roasted vegetables and potatoes in a food processor or blender and puree. Add the serrano chili, cilantro, mint, lime juice, ginger and avocado and puree until
smooth, adding milk as necessary to facilitate the blending. Transfer to a bowl or storage container and thin to the desired texture with milk. Add salt and pepper to taste. Chill.

Taste the chilled soup for seasoning and correct if necessary. Mix the sour cream and chipotle chili together and drizzle over each bowl soup as a garnish.

Note: Normally this soup is served cold but it can be reheated gently and
served warm.

If you prefer it less spicy leave out the chipotle garnish and simply garnish with a sprig cilantro. Serves 8 to 10

The avocado in this soup turns a traditional potato-based soup into something the French would never recognize! Because of the richness of the avocado, we can use milk instead of cream without compromising the texture.

BEEF STEW and DUMPLINGS

4 large potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed
and broken into 1 inch long pieces
1 26 oz. can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules
or 2 beef bouillon cubes or 1 16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste

Dredge beef cubes in flour and season with salt and pepper, place in med. skillet with olive oil that has been heated, brown beef on all sides and remove from heat. Place vegetables in large stock pot or large crock pot, add bouillon or broth,
Worcestershire and spices and enough water to cover vegetables. Bring to a boil and reduce heat let cook about 20 minutes and add meat. Deglaze the skillet with 1/2 cup of Burgundy wine or water and add to pot. Cook another 20 minutes.
Add dumplings. Serves 6-8.

Dumplings
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk

Cut shortening into flour, parsley, baking powder, salt with pastry blender or fork, add milk and drop by tablespoonfuls into hot stew, be careful not to splash. Cover and cook for 18 minutes without lifting cover. Serve immediately.

BLACK FOREST TORTE

5 cups mini marshmallows
1 pkg. choc. cake mix (2 layer)
1 can cherry pie filling
8 oz. whipped topping; thawed

Preheat oven to 350. Sprinkle marshmallows in a greased 13 x 9 pan. Prepare cake according to package directions. Pour over marshmallows. Spoon pie filling over the batter. Bake 1 hour or until a toothpick inserted in the center comes out clean. Let cool completely. Frost with whipped topping. Store in refrigerator.

BLUEBERRY CORDIAL

1 cup sugar
1 2/3 cup Vodka
3 cups blueberries (fresh or frozen)

Combine all ingredients in a 1 quart, wide-mouthed jar. Cover tightly and shake vigorously. Let stand in cool place for 2 months.

Pour mixture through a wire mesh strainer into a decorative jar, discarding berries. Serve as a cordial, or mix with an equal amount of club soda and serve over ice. Makes 2 cups

BREADED PARMESAN CHICKEN
Makes 4 to 6 servings

1/2 cup finely crushed herb-seasoned stuffing mix
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon curry powder
1 tablespoon Italian-style seasoning
3 tablespoons butter
6 skinless, boneless chicken breast halves

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

In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.

In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.

Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through.

BROCCOLI CHEESE SOUP
(Brinks Farm B&B, Castana, IA)

4 oz. pasta
chopped onion
margarine
salt
1 clove garlic
3 cups milk
1/3 box Velveeta
chopped broccoli

Sauté chopped onion in margarine. Add chicken broth, salt to taste, and pasta. Bring to a boil. Cook until pasta is almost done.

Add chopped broccoli and garlic. Simmer for an additional 5 minutes. Add milk and cheese. Stir until cheese melts.

BUDINO DI NOCCIUOLE
(Hazelnut Pudding) To serve 9 or 10:

3 cups (750 ml) milk
6 eggs, separated
1/2 pound (200 g) shelled hazelnuts
3/4 cup (150 g) sugar
6 ounces (150 g) savoiardi (light, airy cookies -- substitute ladyfingers if need be)
4 teaspoons butter
1/2 teaspoon vanilla extract

Blanch the nuts, peel them, and dry them either in the sun or on low heat, then grind them very finely in a mortar, adding the sugar a little bit at a time.

Set the milk on medium heat, and when it starts to simmer, crumble the savoiardi (ladyfingers) into it. Simmer the mixture for five minutes, then stir in the butter and pass the mixture through a strainer. Return it to the stove and add the sugar-nut powder, cooking until the sugar melts. Let the mixture cool, then stir in the yolks, one at a time. Whip the whites until firm, fold them into the pudding, and bake it at 350 F (175 C)) for about a half hour. Serve cold.

CARAMEL COFFEE

6 Tbsp. ground coffee, any variety
1/2 cup caramel flavored dessert topping
4-1/2 cups cold water
cool whip Whipped Topping, thawed
Chopped chocolate-covered toffee

Place coffee in filter in brew basket of coffee maker. Place topping in empty pot of coffee maker. Prepare coffee with cold water. When brewing is complete, stir until well mixed. Top each serving with thawed cool whip whipped topping and chopped chocolate-covered toffee, if desired.

To Thaw cool whip: Place unopened 8 oz. tub in refrigerator for 4 hours. Do not thaw in microwave.

CARROT AND SQUASH STIR-FRY

1 tablespoon margarine or cooking oil
1 clove garlic, minced
1/4 teaspoon dried basil, oregano, or Italian seasoning, crushed
1 medium carrot, cut into julienne strips (1/2 cup)
1 small zucchini and/or yellow summer squash, cut into julienne strips (1 cup)
2 medium leeks, thinly sliced (2/3 cup), or 2 green onions, thinly sliced (1/4 cup)
3 tablespoons grated Parmesan or Romano cheese

Place margarine or cooking oil in a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoning in hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1 minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Add leeks or green onions and stir-fry about 1-1/2 minutes more or until vegetables are crisp-tender.

Sprinkle with Parmesan or Romano cheese; toss gently. Serve immediately. Makes 2 servings.

CASHEW COATED TROUT FILLETS

10 - 12 trout fillets about 4 oz. each
Salt and pepper
1 and 1/3 cups cashews, crushed
1/2 cup butter

Sprinkle each trout fillet with salt and pepper. Place in a lightly greased baking dish. Coat fillets with crushed cashews and dot with butter. Bake at 350 degrees for about 10 -15 minutes. Serve over mashed potatoes or rice.

CHEESY SPAGHETTI AND BEEF CASSEROLE

1 clove garlic, minced
1 medium onion, chopped
2 tablespoons olive oil
1 pound ground chuck
1 can (14 to 16 ounces) tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon dried parsley flakes
1/4 teaspoon to 1/2 teaspoon dried crushed red pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces thin spaghetti
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)

In a large skillet over medium low heat, sauté onion and garlic in olive oil until onion is tender. Add ground beef, stirring to break up. Cook until meat is cooked; drain off fat. Stir in tomatoes, tomato sauce, parsley and seasonings. Simmer for 30 minutes, stirring occasionally.

Cook spaghetti as directed on package; drain well then stir into meat mixture. Place half of the spaghetti and meat mixture in a 2-quart casserole; sprinkle with half of the mozzarella cheese and half of the Parmesan cheese. Repeat with remaining spaghetti mixture and cheeses.

Bake at 350° for 25 to 35 minutes. Serves 4 to 6.

CHICKEN SOUP
Makes 4-6 servings

4 boneless, skinless chicken breasts
2 links smoked, sweet Italian sausage sliced very thin
2 yellow onions diced
1 red and green pepper diced
1 large can of fat-free chicken broth
1 package pesto sauce mix
Juice of 1 lemon
1/4 cup Worcestershire sauce for chicken
1 tablespoon vegetable oil
1 tablespoon onion powder
1 teaspoon garlic powder
3 bay leaves
Salt and Pepper
2 chicken bouillon cubes
1 cup Bowtie pasta
grated Romano or Parmesan cheese

Combine oil, lemon juice and Worcestershire sauce in a non-reactive dish or sealable plastic bag.

Pierce chicken with fork and aggressively season with salt and pepper. Place in marinade for at least 4 hours or overnight.

Turn slow cooker on high. Combine all other ingredients in slow cooker. Remove chicken from marinade. Discard marinade. Add chicken to slow cooker and cover. Cook for 4-6 hours.

Remove bay leaves. Stir to break up chicken (it should be falling apart tender). Taste and readjust seasoning.

Cook bowtie pasta according to directions and add to mixture. Top with a generous amount of grated Romano or Parmesan cheese (or both).

Serve with your favorite crusty bread and tossed green salad.

CHICKEN STEW WITH PEPPER AND PINEAPPLE

1 pound skinless, boneless chicken breasts, cut into 1 1/2" pieces
4 medium carrots, cut into 1" pieces
1/2 cup chicken broth
2 tablespoons finely chopped ginger root
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can pineapple chunks in juice, drained and juice reserved (8 ounces)
1 tablespoon cornstarch
1 medium bell pepper, cut into 1" pieces

Mix all ingredients except pineapple, cornstarch and bell pepper in a 4-6 quart slow cooker. Cover and cook on low heat for 7-8 hours (Or high heat for 3-4 hours) or until vegetables are tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper. Cover and cook on high setting about 15 minutes or until slightly thickened. Serves 4.

CHILI RELLENO BAKE

1/2 pound ground beef
1/2 pound chorizo or other pork sausage
1 cup chopped onion
3 cloves garlic, crushed and minced
2 cans (4 ounces each) whole mild green chilies, drained and seeds removed
2 cups Cheddar cheese or Mexican cheese mixture, divided
4 eggs
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
few dashes Tabasco sauce or cayenne pepper

In a large skillet, brown sausage and ground beef, breaking meat up as it cooks. Add onion and garlic; cook until onion is tender; drain well. Line a 9- x 9-inch square baking dish with half of the whole chilies; top with 1 1/2 cups of shredded cheese. Add browned meat mixture then top with remaining chilies; set aside. Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper. Pour egg mixture over casserole. Bake, uncovered, in a 350° oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean. Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole. Let stand for 5 minutes before serving. Serve with rice, refried beans, and a salad, if desired. Serves 6.

CHINESE FIVE-SPICE EGGS
(Wu Xiang o Dan)

12 eggs at room temperature
5 bags (about 5 Tbsp, 75 ml) black tea such as Orange Pekoe or China Black
1 cup (250 ml) soy sauce
2 Tbsp (30 ml) Chinese five-spice powder

Place the eggs in a pot with enough cold water to cover by about 2 inches (5 cm) and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes. Remove the eggs one at a time with a slotted spoon, crack the shells all over by striking the eggs gently with the back of a spoon, and return the eggs to the pot. Add the remaining ingredients and simmer covered for 2 hours, adding more water if necessary. Drain and serve warm or cold. Serves 6 to 12.

CHUNKY SALSA

3 quarts tomatoes, peeled and chopped
2 medium onions, chopped
3 cloves garlic, chopped
2 Tbsp. salt
2 to 3 green peppers, chopped
2 to 3 red peppers, chopped
5 jalapeno peppers, chopped very fine
1 1/4 cups white vinegar

Add more jalapenos for a hotter sauce. Cook ingredients together 20 to 25 minutes at simmer. Fill hot sterilized jars and seal.
CILANTRO INFORMATION

Cilantro—the fresh leaves of the coriander plant--has become a favorite herb, thanks to the popularity of both Mexican-inspired and Asian-inspired cuisine. This green herb has a peppery aroma and fresh, lemony flavor that makes it a signature note to many spicy dishes from Asia to the Caribbean to Latin America. Here are storage tips and some ways to use cilantro:

Fresh cilantro, both leaves and tender stems, can be chopped coarsely or minced before using, or the leaves can be used whole as a garnish.

For the best flavor, add cilantro to dishes just before serving.

To keep cilantro fresh and crisp, rinse it in a large bowl of cold water. Drain well, wrap in paper towels and place in a plastic bag; refrigerate in the crisper.

Blend chopped cilantro and a crushed clove of garlic into room-temperature butter for a flavored butter to top grilled fish.

CINNAMON APPLE SNACK CAKE

1 cup sugar
1/2 cup (1 stick) margarine or butter, melted
3 eggs
28 squares Cinnamon Grahams,
finely crushed (about 2 cups crumbs)
1 medium apple, peeled, cored and diced
3/4 cup Walnuts, chopped
Powdered sugar


Blend sugar, margarine and eggs in bowl with spoon. Stir in graham crumbs, apple and walnuts until blended. Spread batter into greased 8 x 8 x 2-inch baking pan.

Bake at 350°F for 40 to 45 minutes or until firm to the touch. Cool completely in pan on wire rack. Cut into squares and sprinkle with powdered sugar before serving.

COCIDO
(Spanish Stew) Serves 6 to 8

2 cans garbanzo beans (or chick peas)
a 4 pound stewing hen, quartered
2 pounds beef short ribs
1 pound smoked ham
5 quarts water
1 pound kale or fresh spinach, washed
2 leeks
2 large carrots sliced
2 tomatoes, diced
1 Tablespoon salt
2 Chorizos (Spanish sausages)
2 Tablespoons olive oil
1 cup chopped onions
2 cups raw rice
2 teaspoons Spanish Paprika
2 teaspoons tomato paste

If dried chick peas are used, wash them, cover with water and bring to a boil; cook 2 minutes, remove from the heat, and let soak 1 hour. Drain

Combine the dried chick peas (if canned chick-peas are used, add with the sausages) chicken, beef, ham, and water in a deep, large pan. Bring to a boil, skim the top, and cook over low heat 1 1/2 hours.

Tie the kale or spinach and leeks with white thread. Add to the pot with the carrots, tomatoes, and salt. Cook 30 minutes, then add the sausages. Cook 30 minutes longer.

Transfer meats to a heated platter, cover, and keep hot. Strain the broth, reserving all the vegetables and chick- peas; put on the platter with the meat.

Heat the oil in a sauce pan; sauté the onions 5 minutes. Mix in the rice until translucent. Add the paprika, tomato paste, and 4 cups of the broth; cover and cook over low heat 20 minutes or until rice is tender and dry.

To serve the cocido, pour the remaining hot broth into a tureen. Arrange the meats on a platter surrounded with portions of chick-peas and kale. Heap the rice in a deep serving dish. The soup is eaten first, then the meats and rice.

CREAM CHEESE POTATOES

2 tablespoons minced or chopped dried onion
2 cloves garlic, minced OR 1/4 tsp garlic powder
1 teaspoon salt
8 medium potatoes, scrubbed, sliced
1 package cream cheese, cubed

Lightly grease Crock-Pot. In small bowl, combine onion, garlic, salt and pepper. Layer 1/4 of sliced potatoes in bottom of Crock-Pot. Sprinkle with 1/4 seasonings. Layer with 1/3 cream cheese cubes. Continue layering process, ending with layer of potatoes then sprinkle with seasonings. Cover and cook on high 3 to 4 hours. In last hour of cooking, stir potatoes to distribute cream cheese. Serve when potatoes are tender. Serves 4 to 6.

Note: Potatoes can be slightly mashed before serving.

Time saving tip: Cook potatoes in boiling water for about 30 minutes or until tender then cut into strips. Mixture should be cooked on low 6 to 8 hours or on high 2 hours or until potatoes are tender.

2. Substitute 32 oz. frozen hash-browns for potatoes and prepare as directed. Cook on low 4 to 6 hours or on high 2 hours.

CRISPY BAKED FISH AND HERBS

4 fillets white fish (1 lb)
1 egg white
1 Tbsp water
1/2 cup cornflake crumbs
1/8 tsp lemon pepper
2 tsp chopped fresh parsley
1 tsp butter, melted

Preheat oven to 400 F. Lightly spray a medium size shallow baking pan with veggie spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in the crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then Drizzle butter over all. Bake uncovered for 20 minutes Or until fish flakes easily.

CRESCENT APPLE QUICKS

2 cups (2 medium) peeled finely chopped apples
1/3 cup sugar
2 tablespoons all purpose flour
1/3 to 1/2 teaspoon cinnamon
Dash nutmeg if desired.
2 (8 ounce) cans refrigerated crescent dinner rolls

Glaze:
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 tsp. light corn syrup

Blend until smooth adding more powdered sugar if necessary to get the right consistency for glaze.

Heat oven to 350 degrees.

Combine apples, sugar, flour, cinnamon and nutmeg; stir until apples are well coated.

Separate crescent dough into 16 triangles. Spoon about 1 rounded tablespoon apple mixture onto center of each triangle. Fold 3 points of dough over filling, overlapping like an envelope. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 degrees for 20 to 25 minutes or until deep golden brown. Remove from pan to cool.

Blend glaze ingredients until smooth; drizzle over warm rolls. Makes 16 pastries.

DATE NUT PUDDING
(Patchwork Quilt Country Inn, Middlebury, IN)

1 cup white sugar
2 cups flour
5 tsp. baking powder
1/2 lb. dates
1 cup pecans

Combine these ingredients as listed in a blender and add milk - just enough to make it the consistency of cake batter. Blend slightly - do not over blend

In a sauce pan combine:
2 cups brown sugar
2 cups hot water
3 Tbsp. butter

Boil together for 5 minutes and then pour into a 9 x 13 cake pan. Spoon the above batter into the juice and bake at 350 for 25 minutes. Cut date pudding into small squares and layer it with whipped cream and serve.

EASY BEEF NOODLE BAKE

1 pound lean ground beef
8 ounces tomato sauce
1/3 cup onion -- chopped
2 tablespoons green bell pepper -- chopped
4 cups noodles -- partially cooked and drained
1/2 pound processed American cheese -- cubed

In a large skillet, brown meat, then drain well. Add tomato sauce, onions and green bell peppers, then mix well. Cover and simmer for 5 minutes. Layer noodles, cheese and meat mixture in a 1 1/2 quart casserole. Cover & bake at 350 degrees F for 40 minutes. Top with additional cheese, sliced, if desired.

To freeze this recipe for later use, cover or wrap casserole after layering noodles, cheese and meat mixture. Label, and freeze for up to six months before serving. To serve, thaw casserole overnight in refrigerator, and
bake at 350 degrees F for 30 - 40 minutes.

EASY SCALLOPED POTATOES

10 large potatoes, thinly sliced
2 large onions, chopped
2 cans cheddar cheese soup, condensed
1 cup milk

In a small bowl, combine soup with milk. In crock pot, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5 hours.

ENGLISH AVOCADO SALAD

2-3 ripe avocados, halved and pitted
Juice of 1/2 lemon
4-6 oz (110-170 g) Stilton cheese, crumbled
2 cups (500 ml) black seedless grapes, halved
2-3 Tbsp (30-45 ml) sour cream
Freshly ground pepper to taste
1/2 cup (125 ml) chopped toasted walnuts
Lettuce leaves for garnish

Scoop the flesh out of the avocados, chop coarsely, and toss with the lemon juice. Set the empty avocado shells aside. In a separate bowl, mix together the Stilton, grapes, sour cream, and pepper. Gently stir in the avocados and spoon into the reserved avocado shells. Sprinkle with chopped walnuts and serve on a bed of lettuce. Serves 4 to 6.

FAMILY BEEF STEW
(Crock pot recipe)

2 1/2 pounds stew beef, 2" cubes
8 carrots, cut diagonally in 2" chunks
3 medium Idaho potatoes, chunked
2 large onions, Spanish or Vidalia
1 can Italian stewed tomatoes (14-1/2 oz can)
2 tablespoons flour
seasoned pepper, to taste
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon Worcestershire sauce

Halve the onions lengthwise and cut into rings. Peel and chunk carrots and potatoes. Place half of the vegetables in the pot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.

FIESTA CHICKEN SOUP

1 lb. boneless chicken breasts, cut into cubes
1 large green OR red pepper, coarsely chopped
2 tsp. chili powder
1 tsp. garlic powder
2 cans (14 oz. each) Chicken Broth (3 1/2 cups total)
1 pkg. (10 oz.) frozen whole kernel corn
1 cup cooked rice
1 tsp. chopped fresh cilantro OR parsley (optional)
5 lime wedges

Spray saucepan with vegetable cooking spray and heat 1 min. Add chicken, pepper, chili powder and garlic and cook 5 min., stirring often.

Add broth, corn and rice. Heat to a boil. Cook over low heat 10 min. or until chicken is done. Stir in cilantro. Serve with lime wedges. Serves 5

FIREMAN'S STEW

1 1/2 lb. lean hamburger
2 large onions, chopped
2 diced potatoes
4 carrots, sliced
1 bell pepper, chopped
1 can whole tomatoes, chopped
salt to taste
2 tablespoons sugar

Make two layers of each ingredient and heat to a boil. Don't stir. Cook slowly for at least one hour.

FRUIT FANTASY SOUP

1 large peeled seedless orange -- separated
2 peeled, seeded, tangerines -- separated
1 large banana -- peeled and sliced
1 cup canned peaches -- in own juice
1 cup canned pineapple chunks -- in own juice
1 tbsp honey
1/4 cup chopped walnuts
1/2 tsp ground nutmeg

Place the orange and tangerine sections in the work bowl of a food processor or in a blender and puree. Transfer the puree to a large mixing bowl.

Place the banana slices, peaches and pineapple in the work bowl of a food processor or blender and puree. Add the puree to the orange-tangerine mixture. Stir in the honey until dissolved.

Chill, covered for 2 hours or more. Sprinkle with chopped walnuts and nutmeg before serving.

GIANT GINGER COOKIES

4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over-bake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

GREEK SALAD

1 large head romaine lettuce
1 cup chopped fresh parsley
1/2 cucumber, sliced
1 green pepper, sliced
Greek Lemon Dressing (Recipe below)
1/4 sweet red onion, thinly sliced into rings
12 to 15 Greek olives
2 ripe tomatoes, cut into wedges
4 to 6 ounces feta cheese, crumbled
Anchovy fillets packed in olive oil (if desired) (to pass for optional garnish)

Wash and dry your romaine, and break or cut it into bite-size pieces. Cut up and add the parsley, cucumber and green pepper.

Just before serving, pour on the Greek dressing, and toss the salad like crazy.

Arrange the onions, olives and tomatoes artistically on top and sprinkle the crumbled feta in the middle. Yield: 4 servings

Greek Lemon Dressing
The use of lemon juice in place of vinegar in salad dressings is distinctively Greek.

3/4 cup Extra Virgin Olive Oil
1/4 cup lemon juice
2 tbsp. dried oregano, crushed
1 clove garlic, crushed
Salt and Pepper

Put all ingredients in a container with a tight fitting lid and shake well.

Tip: This is best made at least a few hours in advance, but don’t try to double the recipe and keep it around. Lemon juice just doesn’t hold its freshness the way vinegar does. Yield: 12 servings

GREEN BEAN STEW

1 pound bacon, chopped
1/2 tsp black pepper
1 pound white onions, peeled and chopped
24 ounces V-8 vegetable juice
2-1 lb cans tomato, chopped with juice
2-1 lb cans green beans (any but French style) with liquid
2 pounds white potatoes, peeled and cut into 1" pieces
2 cups beef broth
salt to taste

Brown the bacon with 1/2 tsp black pepper until crisp, then remove from grease and set aside. Add the onion to the pan and sauté until it caramelizes. Add remaining ingredients and bring to a boil, allowing the potatoes to stay on the
bottom of the pot. Cover and simmer for 30 minutes. Uncover and simmer off some of the liquid.

INDIAN CABBAGE SALAD

2 cups thinly shredded cabbage
2 cup shredded carrot
1/2 cup crushed roasted peanuts (or substitute favorite raw nuts if desired)
1/4 cup peanut oil (salad oil is an OK substitute)
1 hot green chili chopped
1/2 cup chopped cilantro
1/2 tsp honey
Lemon juice and salt to taste

Mix everything except salt and lemon - add them only when ready to serve.

IRISH LAMB AND BARLEY SOUP
(Chestnut Charm B&B, Atlantic, IA)

1 tablespoon vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled and diced
1 large onion, chopped
1/2 large rutabaga, peeled, diced
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon
2 teaspoons dried thyme
2 bay leaves
1/16 teaspoon ground allspice
Salt
Black pepper

Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and sauté until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.

Serve with the traditional Irish Soda Bread. Makes 8 servings

ITALIAN DELIGHT

1 regular sized can tomato soup
1 regular sized can cream of mushroom soup
1 large can vegetable soup
1-1/2 pound ground beef
1 large onion, chopped
3/4 pound grated Cheddar & Jack Cheese
l pound flat egg noodles, cooked

Place all three cans of soup (no water added) in a large glass baking dish (13" x 9" pan is good, too). Brown the ground beef & onion and drain off oil. Place the noodles on top of the soup mixture; then put the meat on top of the noodles. Top this off with cheese, then bake for 30 minutes at 350 degrees.

KIELBASA-VEGETABLE STEW

1 medium red onion, cut into thin wedges
1 can (14.5oz) diced tomatoes, undrained
2 cups red potatoes, cut into chunks
2 medium carrots, cut
1/2 lb fully cooked Polish sausage or kielbasa, cut into slices
1/4 teaspoon marjoram
1/8 teaspoon pepper
2 cups cabbage or coleslaw mix

Spray 12-inch skillet with nonstick cooking spray; heat over medium heat. Cook onion in skillet 2-3 min, stirring occasionally, until crisp-tender. Stir in tomatoes, potatoes, carrots, sausage, marjoram and pepper. Heat to boiling; reduce heat to med-low. Cover and cook 10 min. Stir in cabbage. Cover and cook 5-10 min,
stirring occasionally, until vegetables are tender.

KOLOKYTHIA KROKETTES
These are rapidly becoming favorite side dishes. They're Greek, and very, very tasty. A terrific side dish with roast lamb or Greek roasted chicken.

3 medium zucchini, grated (or run through the food processor
1 teaspoon salt or substitute
3 eggs
1 cup crumbled feta
1 teaspoon dried oregano
1/2 medium onion, finely diced (put it through the food processor also)
1/8 teaspoon pepper
3 tablespoons soy powder or rice protein powder
Butter

Mix the grated zucchini with the salt in a bowl and let it sit for an hour or so. Squeeze out and drain the liquid.

Mix in the eggs, feta, oregano, onion, pepper, and soy powder, and combine well.

Spray a heavy skillet with nonstick cooking spray, add a healthy tablespoon of butter and melt over medium heat. Fry the batter by the tablespoonful, turning once.

Add more butter between batches, as needed and keep the cooked krokettes warm. The trick to these is to let them get quite brown on the bottom before trying to turn them, or they tend to fall apart. If a few do fall apart, don't sweat it; the pieces will still taste incredible. 6 servings

LAMB GRAVY

Drippings from Mediterranean Leg of Lamb
1 cup chicken broth
3/4 teaspoon guar or xanthan
Salt and pepper to taste

Skim the fat off of the drippings from the roast. (Fat will ruin the texture of your gravy.)

Pour 1/2 cup of the chicken broth into the roasting pan with the skimmed drippings, and stir it around, scraping up the yummy browned bits from the rack and the bottom of the pan.

When most of the stuck-on stuff is dissolved into the broth, put the roasting pan over medium-high heat.

Put the rest of the chicken broth in a blender with the guar or xanthan, and run the blender for a few seconds to dissolve all of the thickener.

Pour the thickened broth into the roasting pan, and stir until all the gravy is thickened.

(If it gets too thick, add a little more chicken broth; if it’s not quite thick enough, let it simmer for a few minutes to cook down.)

Salt and pepper the gravy to taste, and serve with the leg of lamb.

Here is a “grate” tip: The easiest way to skim drippings is to pour them into a large, heavy, zipper-lock bag. Seal the bag, and tip it so one corner points down over the roasting pan. Let it hang this way for a minute or so, until you see the fat float to the top and the good, flavorful, dark-colored pan juices at the bottom.

Snip a tiny triangle off the bottom corner of the bag and let the juices run out. Grab the corner of the bag to stop the flow before the fat runs into the pan, and throw away the bag and the grease.

LIME-SAUCED CHICKEN

4 (4-6 oz.) fresh boneless, skinless chicken breasts
1 lime, juiced
3/4 cup apple juice
2 teaspoons cornstarch
1 chicken bouillon cubes

Spray a large skillet with vegetable cooking spray. Heat over medium heat before adding chicken breasts. Cook for 8 to 10 minutes, or until tender,* turning to brown evenly. Remove from the skillet and keep warm.

In a mixing bowl combine lime juice, apple juice, cornstarch and bouillon cube. Add to skillet and cook, stirring, until thick. Spoon sauce over chicken to serve.

*Chicken Test for Doneness (per Washington Fryer Commission)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served until it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.

Other indicators for doneness include: A fork or toothpick can be inserted with ease. The juices should be clear, not pink. Bone joints move easily. Serves 4

LOOED CHICKEN
Traditionally looing is done on the stove, but this makes a terrific slow cooker recipe. [] Spike thinks this should be pronounced “loo-edd” so it won’t sound like
“lewd!”

1 cut-up broiler-fryer (about 3 1/2 pounds), 4 or 5 chicken quarters, or 4 or 5
boneless, skinless chicken breasts
1 batch Looing Sauce (Recipe below)
Scallions, sliced
Toasted sesame oil

Put your chicken in your slow cooker, pour the looing sauce over it, cover the slow cooker, set it to Low and forget about it for 8 to 9 hours.

At dinnertime, remove the chicken from the looing sauce, put each piece on a serving plate, scatter a few sliced scallions over each serving, and top with a few drops of toasted sesame oil. Yield: 4 or 5 servings.

Looing Sauce
This is a Chinese sauce for “red cooking.” You stew things in it, and it imparts a wonderful flavor to just about any sort of meat.

2 cups soy sauce
1 star anise (See tip)
1/2 cup dry sherry (the cheap stuff is fine)
4 tablespoons Splenda
1 tablespoon grated fresh ginger
4 cups water

TIP: Star anise is available in Oriental markets, and health food stores carry it too. It actually does look like a star, and it’s essential to the recipe. Don’t try to substitute regular anise.

Combine the ingredients well and use the mixture to stew things in. After using Looing Sauce, you can strain it and refrigerate or freeze it to use again, if you like. Yield: 6 1/2 cups of looing sauce, or plenty for submerging your food.

MALASADAS

1 ( 1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
Sugar to roll the Malasadas

Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm. Yield: a couple of dozen

MANZO BRASATO
Braised Beef

The morning air has taken on a slight chill for the past few days here in Boston, and when that happens, I feel the need to know that I've been fed...substantially. Manzo Brasato fills that bill nicely. This makes a wonderful Sunday dinner or a festive Saturday supper when you have friends in.

Italians of every region have their own version--as you can imagine-- depending on the wine used as the braising liquid. So if you had this dish in Piemonte, for example, it would be Manzo Brasato al Barolo; in Tuscany, Manzo Brasato al Chianti; in the Veneto, Manzo Brasato al Amarone. Who knows, maybe even the Sicilians make Manzo Brasato al Corvo di Salaparuta, although I never had it as I was growing up among the Sicilian half of my family. But nearly all Italians take advantage of the wonderful sauce that this dish produces, to sneak a little bit out of the braising pot to serve over Rigatoni while the beef rests after cooking.

Don't spring for the beef tenderloin, or even the rolled sirloin roast for this dish. I know I'm opening myself up to hate mail from the Coronary Storm Troopers, but this dish needs some fat to come out tender and juicy. So get the chuck roast and make up for your indulgence during the following week. After all, in Italy, this is often the only meat course that Italians eat all week long.

The Milanese typically serve Manzo Brasato with peas, but any green vegetable would be a fine accompaniment along with boiled potatoes. Omit the potatoes, though, if you decide to serve a pasta course.

The Matt brothers would probably love to serve their own Terazzo with this, but would be equally happy with a Chianti Classico.

2 1/2 lb. Boneless chuck roast, rolled and tied
4 Tbs. flat leaf Italian parsley, roughly chopped
2 Celery stalks, washed and roughly chopped
1 Med. carrot, peeled and roughly chopped
1 Med. yellow onion, peeled and roughly chopped
4 Cloves garlic, peeled
3 - 4 Cups dry red wine
2 - 4 Tbs. olive oil
2 Tbs. tomato paste, dissolved in 1/4 c red wine
salt & freshly ground black pepper

4 Tbs. flat leaf Italian parsley, finely chopped

Place the beef in a bowl or pot large enough to hold it without crowding. Add the parsley, celery, carrot, onion and garlic. Pour in enough wine to nearly cover the beef. Cover and allow to marinate for eight hours at room temperature, or overnight in the refrigerator.

At cooking time, remove the beef from the marinade, shaking and scraping off any vegetables that have clung, and pat it dry with paper towels. Reserve the marinade. Heat a large pot over medium-high heat. When the pot is well heated, add enough olive oil to cover the bottom, then add the beef, taking care to avoid spattering. Brown the beef all over--including the ends--lowering the heat if necessary as the beef begins to render its own fat.

When the beef is well browned, pour in the marinade, raise the heat to high, and boil for two or three minutes to evaporate the alcohol from the wine. Lower the heat to medium-low or even low, depending on your stove, partially cover the pot, then allow the beef and braising liquid to just barely bubble for 2 1/2 to three hours. The beef should be nearly falling apart when done.

At the end of the cooking time, remove the beef to a platter and cover with aluminum foil while you make the sauce. Raise the heat to medium-high and add the tomato paste dissolved in wine. Stir to combine well with the braising liquid and cook for two to three minutes. Pour the contents of the pot into a blender or food processor and puree for about one minute. Pour the sauce into a gravy boat, or any other serving piece, taste for salt & pepper and add to your taste.

To serve family-style, carve the beef into slices about 3/4 in. thick and cover with several tablespoons of sauce. Surround the beef with vegetables and potatoes and pass the platter, and the sauce at the table. Otherwise, carve the beef on a cutting board and serve two slices per person along with whatever else you've prepared for dinner. Garnish with the chopped parsley, and again, pass the sauce separately at the table.

If you're planning to serve a first course of pasta, Rigatoni is the traditional choice. Time the pasta so that it's cooked just about the time you've finished making the sauce. In either case, the beef should rest, covered, for fifteen minutes before serving. 4-6 svgs

MARGARITA SALSA

1/2 cup chopped mild onion
2 cups diced mangoes or peaches
1-2 Tbsp minced, seeded serrano or other small chili
2 Tbsp chopped fresh Cilantro
3 Tbsp tequila or orange juice or orange liqueur
1 tsp lime peel 2
Tbsp lime juice
1/4 ground cumin

Mix well and serve warm. Can be used as a meat accompaniment or as topping for sweet potatoes.

MARINATED BEEF EYE ROAST WITH SWEET ONIONS

For a sweeter-tasting simmered onion mixture, start with sweet onions such as Vidalia onions.

1/2 cup dry white wine
1/4 cup olive oil or cooking oil
2 teaspoons coarsely ground pepper
2 teaspoons dried dill-weed
1/2 teaspoon salt
2- to 3- pound beef eye of round roast
2 medium onions
2/3 cup mayonnaise or salad dressing
1/3 cup dairy sour cream
2 tablespoons prepared horseradish
1 teaspoon dried dill-weed
1/8 teaspoon salt
1/8 teaspoon pepper

Prepare the marinade: Combine dry white wine, olive oil, coarsely ground pepper, dried dill-weed, and salt in a small mixing bowl.

Place the meat and marinade in a plastic bag. Place the roast and sliced onions in a plastic bag set in a shallow dish. Pour the marinade over the meat in the bag. Seal the bag, then turn the meat to coat it well with the marinade. Marinate in the refrigerator for 6 to 24 hours. Turn the bag occasionally so the marinade flavors the meat evenly.

Remove the meat from the bag. When ready to grill, remove the roast from the bag, reserving the marinade and onions. Return the marinade and onions to the refrigerator while grilling the meat. Place the roast on a rack in a roasting pan. Insert a meat thermometer near the center of the roast.

Grill the meat: In a grill with a cover, arrange for indirect grilling. Test for medium-slow heat where the meat will cook. Place the roasting pan on the grill rack. Cover and grill to desired doneness. Allow 1 to 1-1/2 hours for rare or 1-1/2 to 2 hours for medium doneness.

Prepare the dill sauce: While the meat cooks, you will have time to prepare the dill sauce. In a small bowl, stir together mayonnaise or salad dressing, sour cream, prepared horseradish, dill weed, salt, and pepper. Chill until serving. Cook the onions in the reserved marinade.

Remove the reserved onion marinade from the refrigerator and place it in a large skillet. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until the onions are tender. Thinly slice the roast and serve with the dill sauce and onions. Add a medley of summer vegetables for a family-pleasing meal or a summer patio get-together.

MEDITERRANEAN LEG OF LAMB
Lamb makes a wonderful Sunday dinner roast. If you don’t want to roast a whole leg of lamb at once because it’s a lot of meat, ask the butcher to cut one leg into two roasts. Make half now, and freeze the other half for another day.

Leg of lamb, with or without the bone in.
1 cup dry red wine
1 cup olive oil
5 cloves garlic, crushed
3 tablespoons lemon juice
1 tablespoon dried rosemary
1 tablespoon dried oregano

Place your leg of lamb in a pan large enough to hold it.

Combine the wine, 1/2 cup of the olive oil, 3 cloves of the garlic, and the lemon juice, rosemary, and oregano. Pour this marinade over the lamb, and let the lamb sit in it for at least 5 to 6 hours, turning it from time to time.

When the time comes to cook your lamb, preheat the oven to 425°F. Remove the meat from the marinade and place it on a rack in a roasting pan. Leave the rosemary needles and bits of oregano clinging to it.

Combine the remaining olive oil and cloves of garlic, and spoon this mixture over the lamb, coating the whole leg. Position the leg with the fat side up and insert a meat thermometer deep into the center of the thickest part of the meat, but don’t let it touch the bone.

When the oven is up to temperature, put your roast in and set the timer for 10 minutes. After 10 minutes, turn the oven down to 350°F, and roast for about 30 minutes per pound of meat, or until the meat thermometer registers 170° to 180°F.

Remove the lamb from the oven, and let it sit for 15 to 20 minutes before carving.

NONI AFGHANI
This is an easy bread recipe that results in a soft, tender flat bread. My native Afghani friend says that this bread tastes better than the traditional Arabic bread she buys at the store. Makes 8 loaves

1 1/2 cups warm water
1 (.25 ounce) envelope active dry yeast
1 tablespoon white sugar
4 cups all-purpose flour
1 1/4 teaspoons salt, or to taste
1/4 cup corn oil
1 egg
1 tablespoon water
1 tablespoon caraway seed (optional)

In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.

Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.

On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture.
Sprinkle caraway seeds over the tops, if using.

Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

PEAR TART

1 large (deep dish) refrigerated piecrust
1/4 cup flour
1/3 cup sugar
4 cups ripe pears, peeled and chopped
1 tsp. pure vanilla
1/4 cup sliced almonds

Let piecrust sit out for 15 - 20 minutes to soften. Meanwhile, combine remaining ingredients, except almonds, in a large bowl and stir. Place piecrust on a greased baking sheet and gently unfold. Place pear mixture on piecrust leaving a 2-inch border. Gently fold piecrust over pear mixture; the piecrust will not cover pears completely. Sprinkle with almonds and bake for 15 - 20 minutes at 450 degrees. Allow to cool slightly before serving. Serve with vanilla ice cream or frozen yogurt if desired.

PORK AND BEAN CASSEROLE

1-1/2 to 1-3/4 pounds boneless pork shoulder roast, trimmed of fat
1 tablespoon cooking oil
1 15-ounce can black beans or pinto beans, rinsed and drained
1 10-3/4-ounce can condensed cream of chicken soup
2 4-ounce cans diced green chili peppers, drained
1 cup quick-cooking brown rice
1/4 cup water
1 to 2 tablespoons salsa
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese

Cut pork into bite-size strips. In a large skillet stir-fry pork, half at a time, in hot oil until done. Drain. Return all meat to skillet. Stir in remaining ingredients except cheese. Heat and stir just until bubbly; pour into a 2-quart casserole.

Bake, uncovered, in a 375 degree F oven for 25 minutes or until rice is tender. Sprinkle with cheese. Bake 3 to 4 minutes more or until cheese is melted. Makes 6 main-dish servings.

POTATO AND BEAN SALAD WITH HERB VINAIGRETTE

1 lb./ 500g red-skinned or other boiling potatoes
1/2 lb./ 250g green beans, trimmed and cut into 1"/ 3 cm lengths
4 oz./ 125g dry great northern beans, soaked overnight and rinsed
4 oz./125g dry chickpeas, soaked overnight and rinsed
3/4 cup/ 180ml extra virgin olive oil
1/4 cup/ 60ml red wine vinegar
salt and freshly ground black pepper to taste
1 small bunch fresh dill, washed well and chopped
1 small bunch fresh marjoram, washed well and chopped
1 small bunch fresh summer savory, washed well and chopped

greenleaf or romaine (cos) lettuce leaves
cherry tomatoes, cucumber slices and nasturtium leaves to garnish

Scrub and trim the potatoes; do not peel. Boil until tender and cut into bite-size chunks. Steam the green beans until crisp-tender.

Simmer the great northern beans and chickpeas 1 /2-2 hours, or until tender. Do not boil; this will cause them to ball apart.

Vigorously whisks together the oil and vinegar; whisk in the herbs and seasoning and set aside.

When the potatoes are done, while still hot, toss them and the green beans with about 3/4 of the vinaigrette. When the dry legumes are done, drain and toss with the remaining vinaigrette, then toss everything together with the potato mixture.

Arrange lettuce leaves on a platter. Heap on the potato and bean salad. Garnish with the tomatoes, cucumber slices and nasturtium leaves. May be served warm or chilled. Serves 4-6.
Note: This salad makes an excellent vegetarian main course as well as a side dish for meat or poultry. To complete a vegetarian main course, serve thickly sliced grilled eggplant and/or summer squash (courgette, baby marrow) slices and additional tomatoes and cucumber slices.

PUMPKIN CINNAMON-SPICE MUFFINS

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
3/4 cup brown sugar
1 cup canned pumpkin
1/4 cup liquid egg substitute
1/3 cup fat-free milk
1/4 cup corn oil
3 ounces frozen unsweetened orange juice concentrate, thawed
Vegetable cooking spray

Preheat oven to 400 degrees. Sift together flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and allspice into a large bowl; add brown sugar.

In a separate bowl, combine remaining ingredients, except cooking spray. Add wet ingredients to dry ingredients, stirring until just moistened. Spoon into 18 muffin cups coated with cooking spray; bake 14 minutes.

RED ENCHILADA SAUCE

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and sauté for
1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes

RED ENCHILADA SAUCE II

1/4 cup oil
1/3 cup onion, finely minced
1-2 cloves garlic, finely minced
10 long red chilies or 1/2 cup pure ground red chili
2 cups water
2-3 Tbsp. flour (optional)
1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
2 fresh tomatoes, pureed or 1/2 to 1 can tomato sauce

Put chilies and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chilies and cool under running water. Reserve cooking water. Cut off stem, cut chilies in half and remove seeds under running water. Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.

In a toaster oven or in a skillet, brown the flour a little.

Place oil in saucepan and sauté onion. When transparent, add garlic and sauté for one minute. Add flour to mixture and stir well for 1 minute. Add chili puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt and tomato or tomato sauce, if desired. Simmer for at least 10 minutes, or while you prepare the other ingredients for enchiladas. Will keep in refrigerator for 1 week, or may be frozen.

SEAFOOD SALAD

1 12-oz package of imitation crab, shredded or in chunks (your preference)
1/4 cup finely diced celery
1/4 cup finely diced cucumber
2 Tbsp finely minced onion
1 diced avocado (see note)
1 diced tomato
1 lemon (see directions)
1/2 cup mayonnaise or 1/4 cup mayo and 1/4 cup Thousand Island Dressing
small pinch salt
small shake white pepper (or seasoned if you prefer)
1 Tbsp freshly snipped dill weed and/or 2 Tbsp finely diced dill pickle
1 Tbsp freshly snipped parsley (optional, but lovely)
1 small can sliced olives (optional)
shredded lettuce

Remove the imitation crab (actually made of pollock, and fully cooked) from
its package and place in a plastic colander or strainer. Rinse with cold water,
separating the chunks or shreds with your fingers, under the running water.
Shake out the water, and squeeze 1/2 the lemon over the crab and manipulate
it with your fingers so as to spread the lemon juice evenly over the crab. Put
the strainer or colander into a bowl and let the crab drain thoroughly.

Squeeze the other lemon half into a small bowl. Dice the avocado into that.
(It imparts a nice flavor and prevents the avocado from rusting.) Cut the
avocado in half, and separate the halves. Attack the half without the pit first:
holding the avocado half in your secondary hand (left for most of us), dice
the flesh with a short paring knife held in your primary hand. Do not run the
knife through the skin - just touch it as you make the square grid pattern on
the avocado. With a large serving spoon, you can remove the avocado from the
skin, spilling it into the bowl with lemon juice. That is a lovely way to do it!
Stir it around a bit, then remove the pit from the other half, and dice it in the
same fashion, spilling it into the same bowl. Stir it well so as to cover it nicely
with the lemon.

Dice the tomato and the other stuff that needs to be diced. Give the crab a little press to empty it of any remaining liquid, remove the crab from the bowl, and put it into the main salad bowl from which you will serve. Add the diced tomato, celery, and onion. Add the salt and pepper. Spill the diced avocado into the strainer or colander in which the crab rested, so as to drain the lemon. Add the avocado to the salad. Mix it well. Add the dressing/s and stir the salad, to mix it thoroughly. Snip the dill weed and parsley over the top, if you're using the olives, scatter them over the top, and do not stir. Serve on shredded lettuce or romaine. With crusty bread or sliced bagel, this salad makes a nice lunch or light dinner. (If you want to spend the money, you certainly can use genuine crab from the fish-monger, but you'll find that the imitation crab is wonderful, at 1/4 the price. You can also use the imitation lobster, or the genuine salad shrimp or cooked scallops.)

SAUCE FOR CHILIES RELLENOS

half of 1 medium onion, sliced
3 tablespoons vegetable oil
1 (28 oz) can Italian style tomatoes
1 teaspoon garlic, pressed or smashed and finely minced
salt and pepper
1/2 teaspoon dried leaf oregano, crushed
1 teaspoon sugar
chicken broth or tomato juice, to use if sauce is too thick

Sauté onion slices in hot oil in medium-sized saucepan.

Process canned tomatoes in blender or food processor with garlic; strain. Add tomatoes and garlic to sautéed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for 5 minutes. If sauce thickens too much, add chicken broth or tomato juice and cook 2 minutes longer. Take to the table in a sauceboat or serve over Chiles Rellenos to cover.

SHANK ‘N’ GRAPES STEW

4 lbs beef shanks
1/3 cup flour
1/4 cup veggie oil
1 large onion, coarsely chopped
4 medium carrots, diced
3 stalks celery, sliced
1 clove garlic, minced
1 can (16 0z) diced tomatoes
1/2 cup dry white wine
1 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp ground pepper
2 cups seedless grapes
2 Tbsp lemon juice
2 Tbsp minced parsley

Shake shanks and flour in a clean, dry bag until shanks are lightly coated. Brown shanks in oil over medium-high heat a few at a time; remove and set aside. Add onions, carrots, celery and garlic; cook until onion is tender. Return shanks to pan, add tomatoes, wine, salt, thyme, and pepper. Bring to boil; reduce heat, cover and simmer 1 to 1 1/2 hours or until tender. Stir in grapes and lemon juice; cook grapes until just heated. Sprinkle with parsley before serving.

SHREDDED BEEF ENCHILADAS

2 lb boneless beef chuck
1/4 cup water
3 tbsp red wine vinegar
1 1/2 cup beef broth (canned is fine)
2 tbsp chili powder
1 1/2 tsp ground cumin
1 salad oil
1 small onion, chopped
2 can diced green chilies (7oz.)
1 tbsp all purpose flour
2 cup sour cream
3 cup shredded jack cheese
1 salt
12 corn tortillas

Trim and discard most of fat from beef, the place in 5 to 6 qt. pan with water. Cover and cook over med. Heat for 30 min. Uncover and cook, turning as needed, until liquid evaporates and meat is well browned.

In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin; pour over meat. Continue cooking over med. heat until meat is very tender and apart easily. Let meat cool; shred and mix with pan juices.

In large fry pan, combine 2 tbs. oil, onion, chilies, and remaining 1/2 tsp. cumin. Cook over med heat, stirring occasionally, until onion is soft. Stir in flour; then blend in 1 cup of the sour cream and stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside.

In wide frying pan, heat 1/2" oil over med. heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (10 seconds max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each tortilla; roll to enclose. Set enchiladas, seam side down, in a 10 x 15 inch baking pan. Stop here if preparing for next day. Cover with plastic wrap and refrigerate.

Bake uncovered in 375 F. oven until hot in center. Sprinkle with remaining 2 cups cheese evenly on top. Return to oven until cheese is melted. Use wide spatula to serve. Pass sour cream to spoon on individual servings. Serves: 6

SHRIMP BOW TIES
10 servings

1 pound bow tie pasta
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
2 cups fresh baby spinach, washed
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper,
6 plum tomatoes, chopped
1/4 cup sun-dried tomatoes, thinly sliced
1 pound cooked salad shrimp, or large cooked shrimp cut into small pieces

Cook the pasta according to the package directions, drain, rinse with cold water
and drain again. In a large serving bowl, combine the remaining ingredients; mix well. Add the pasta and toss until well combined. Serve, or cover and chill until ready to serve.

SIMPLE GREEN SALAD

12 cups mixed salad greens
1/4 cup crumbled feta cheese
1 pint grape tomatoes
1 cucumber, peeled and sliced thin.
1/4 cup sunflower seeds
1/4 cup real bacon pieces
5 hearts of palm stalks (about 1/2 of a can), sliced in 1/3 inch slices
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. chives, chopped
1 clove garlic, minced
Salt and pepper

Toss mixed greens, cheese, tomatoes, cucumbers and sunflower seeds in a large bowl. Top with bacon pieces and hearts of palm slices. Combine remaining ingredients in a cruet and shake. Just before serving, pour over salad and toss.

SPICED ROAST CHICKEN AND VEGETABLES

For spice rub:
1 teaspoon finely grated fresh lemon zest
1 large garlic clove
1/4 teaspoon coriander seeds
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil

3- to 3 1/2-pound chicken, cut into 8 pieces

1 large onion
1 long thin Asian eggplant
1 large white turnip
5 large garlic cloves
4 medium boiling potatoes
2 tablespoons extra-virgin olive oil
2 to 3 fresh rosemary sprigs or 1/2 teaspoon crumbled dried

Make spice rub:
With a mortar and pestle crush together zest, garlic, and coriander seeds. Add remaining spice rub ingredients and pepper to taste and crush to form a paste.

Put chicken pieces in a bowl or large sealable container and coat with spice rub. Marinate chicken, covered and chilled, at least 2 hours and up to 1 day. Preheat oven to 400°F and bring chicken to room temperature.

Halve onion and cut into 1/4-inch-thick slices. Halve eggplant lengthwise and cut into 1/4-inch-thick slices. Peel and quarter turnip. Cut turnip into 1/4-inch-thick slices. Crush garlic with flat side of a large knife and peel potatoes. Halve potatoes and cut into 1/4-inch-thick slices. In a large roasting pan toss vegetables with oil, rosemary, and salt and pepper to taste and spread in one layer. Top vegetables with chicken, skin sides up, and roast in middle of oven 50 to 60 minutes, or until cooked through. Serves 4 to 6.
STRAWBERRY-FIG PRESERVES
(OR JAM)

3 cups fresh figs
2 3-ounce packages strawberry Jell-O
3 cups sugar
1 envelope plain gelatin

Peel and coarsely mash fresh figs. Mix figs, sugar, Jell-O and gelatin in saucepan. Bring to boil over medium heat and boil for 3 minutes, stirring
occasionally. Pour into hot jelly glasses and cover with paraffin. Or use
jelly jars with canning lids. Be sure the jars and lids have been boiled
and are hot when filling with jam.

SUGAR FREE CHEESECAKE

22 oz cream cheese
1 1/4 cups sour cream
28 packets of Equal or Splenda
4 eggs
2 tbsp cornstarch
2 tsp vanilla
2 tsp fresh lime juice
zest of one lime

Combine all ingredients in mixer. Mix for 3 or 4 minutes, until very well blended.
Pour into an 8 x 10 Pyrex dish (2 1/2 quarts), and bake at 325 deg. F. for 40 minutes, or until center is a bit jiggly, but done.

TANDY CAKE

4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons butter or margarine
1 1/4 cups peanut butter
2 pounds milk chocolate candy bar, chopped

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.

In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and butter about 2 minutes, or until it begins to bubble. Stir into batter.

Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

When cake is cool, spoon peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.

In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

THAI CUCUMBER SALAD
Sweet and hot and so good! This, by the way, is one of those magnificent recipes that is low-carb, low-fat, low-calorie, okay for vegetarians, and tastes great.

1/2 small red onion
1 small, fresh jalapeño, seeds removed
3 medium cucumbers
2 or 3 cloves fresh garlic, crushed
2 tablespoons grated fresh ginger
1/2 cup rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Splenda

Using a food processor with the S-blade in place, put the onion and jalapeño in the food processor and pulse until they are both finely chopped.

Remove the S-blade and put on the slicing disk. Quarter the cucumbers lengthwise, then run them through processor.

TIP: If you're not using a food processor, you'll want to dice the onion and mince the jalapeño, then slice the cucumber as thin as you can.

Put the onion, jalapeño, and cucumbers in a big bowl. In a separate bowl, thoroughly combine the garlic, ginger, vinegar, salt, pepper, and Splenda. Pour over the vegetables, and mix well.

Chill for a few hours before serving, for the best flavor. 8 generous servings

TOMATO BUTTER
Makes about 3 1/2 pints

3 cups prepared tomatoes, (about 2 1/2 pounds)
1 1/2 teaspoons grated lemon rind
1/4 cup lemon juice (2 lemons) (***DO NOT USE MEYER LEMONS)
6 1/2 cups sugar
1 bottle Fruit Pectin

First prepare fruit. Scald peel and chop about 2 1/2 pounds fully ripe tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups into a "large" saucepan.
Add 1 1/2teaspoons grated lemon rind and 1/4 cup lemon juice to the tomatoes.

To the measured fruit in a saucepan, add the exact amount of sugar specified
in the recipe. Mix well. Place over high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. Remove from heat; at once stir in the pectin. Skim off foam with metal spoon. then stir and skim for 5 minutes to cool slightly, to prevent floating fruit. Ladle into glasses. Cover at once with 1/8 inch hot paraffin. In the alternative, you could process them in a boiling water bath for
10 minutes, having used the canning lids with bands.

***Meyer lemons do not have high enough acid to ensure canning safety.

TOMATO, CHEESE AND ONION TART
Serves 2 as a main course or 4-6 as an appetizer.

1 1/2 cups flour
1/4 teaspoon salt
6 tablespoons butter
2 ounces ice water
2 ounces cold milk
6 ounces grated Swiss cheese
6 ounces grated Gruyere cheese
1 large white onion, sliced thin (so about 1 - 1/2 cups of shallots)
3 tablespoons butter
1 large tomato, sliced thin
1/2 tablespoon chopped fresh tarragon

For the dough: Mix flour, salt and butter in a processor until grainy. Slowly add water and milk through processor tube until a ball is formed. Wrap in plastic and refrigerate 1 hour.

Preheat oven to 375 F. Roll dough out to fit a 9 inch pie pan. Mix cheeses and spread in bottom of pie shell. Sauté onion slices and 1 tablespoon of butter. Arrange onion slices on the cheese. Sauté tomato slices in 2 tablespoon of butter, sprinkle with tarragon. Place tomato slices on top of onion. Cover pie with remaining juices in the pan. Bake for 30 minutes, open oven door and bake for 10 more minutes to brown the crust. Let rest 10 minutes before slicing. Serve with a Chardonnay.




TROPICAL PHILLY CHEESECAKE

1 cup angel flake coconut
2 tbsp flour
2 tbsp butter, melted
1 envelope Knox unflavored gelatin
1/4 cup water
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp grated lime peel
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz) whipped topping, thawed (or use whipped cream)

Mix coconut, flour, and butter. Press firmly onto bottom of 9-ionch spring-form pan. Bake at 350 deg. F. for 12-15 minutes, or until very lightly browned.

Soften gelatin in water in small saucepan; let stand 1 minute. Cook on low heat for 5 minutes, or until gelatin is dissolved, stirring occasionally.

Beat cream cheese and sugar with electric mixer on medium until well blended. Add dissolved gelatin, lime peel, juice, and food coloring; mix well. Gently stir in whipped topping; pour over crust.

Refrigerate several hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen the cake; remove rim of pan. Serves 12