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 CHICKEN SALAD
ALMOND-RASPBERRY COFFEE CAKE
BAKED HALIBUT STEAKS VEGETABLES
BANANAS IN WARM HONEY-GINGER SYRUP
BEST CHOCOLATE RUM CAKE EVER
BLACK EYED PEA SALAD
BRANDY RING TWISTS
BROCCOLI-CHEDDAR CHEESE SOUP
BROCCOLI-CORN CASSEROLE
BROWNIES
CALIFORNIA FRUITCAKE
CAPPUCCINO-PECAN NUGGETS
CARIBBEAN CHICKEN
CARROT AND BACON SOUP
CASSAVA PIE
CHICKEN AND DUMPLINGS
CHICKEN WITH ORANGE-PECAN RICE
CHOCOLATE BABKA
CHOCOLATE BANANA CROISSANT
CHOCOLATE-CINNAMON MOUSSE
CHOCOLATE COVERED BROWNIE BITES
CHOCOLATE RASPBERRY CAKE
CHOCOLATE UPSIDE-DOWN CAKE
CHORIZO CHILI
CINNAMON FLOP
COCIDO MADRILENO
CRANBERRY HOOTYCREEKS
CURRIED CHICKEN SALAD
ENGLISH TOFFEE COOKIES
FISH TAGINE
FRENCH ONION SOUP
GIANT HOAGIE
HAM AND OLIVE CAKE
JÜLEKAKER
LEMON-GARLIC CHICKEN ON A VEGETABLE BED
LES CROQUEMITAINE
LOBSTER MONTE CARLO
LOBSTER RANGOON
MARINATED FLANK STEAK
MILLION DOLLAR PIE
MOLASSES BUTTERBALLS
MONKFISH IN SAVOR
NEW ENGLAND FISH STEW
PÂTE SUCRÉE
PECAN PIE
PEPPER AND CHEESE COOKIES
PINEAPPLE PUFF WITH SLIVERED ALMONDS
PORK VINDALOO
POZOLE ROJO
ROSEMARY POTATOES
SEMOLINA BATTUTA
SLOW COOKED CREAMY CHICKEN NOODLES
SLOW COOKED RASPBERRY FUDGEY BROWNIES
SOUR CREAM CAKE
SOUTHERN PEAR SALAD
STEAK AND SAUSAGE PIE
SWEET AND SAVORY CHICKEN
SWEET POTATO CAKE
TOFFEE PECAN YULE LOG
TROPICAL FRUIT CAKE
TROPICAL PEPPER POT
WILD RICE AND CHICKEN SOUP


ALMOND-RASPBERRY COFFEE CAKE
Yeast pastries are among the foods I like to make best, and this Almond-Raspberry Braid is truly fabulous! Once you have mastered this recipe, you will think of other fillings for the coffee cake, but none will top this combo of homemade Almond Paste (so easy in your Cuisinart) and the very best Raspberry Preserves you can find. By Chef June

Makes 1 large braid

4 cups unbleached flour
1 cup unsalted butter
1 tablespoon dry yeast
1 cup whole milk
3 tablespoons pure cane granulated sugar
3 extra large eggs, beaten
1/8 teaspoon sea salt
All ingredients are used cold.

1. In your food processor fitted with the metal blade, mix flour and butter together until the mixture resembles coarse gravel.

Use a cup measure to dissolve yeast in a small amount of the milk, then add remainder of milk and the other ingredients. With the food processor running, pour this mixture gradually into the flour and butter mixture. Remove dough to a bowl, cover tightly with oiled plastic wrap and allow dough to rise in refrigerator overnight.

For the Raspberry-Almond Filling

1/4 cup toasted, slivered almonds
2 tablespoons superfine sugar (see Pantry)
1/2 cup homemade Almond Paste
8 tablespoons top quality raspberry preserves, seeded (preferably homemade)
1 large egg
1 tablespoon heavy cream

1. Toss the slivered almonds and superfine sugar together in a small bowl and set aside.

2. Blend the seeded preserves with the room temperature Almond Paste. Set aside.

3. Divide pastry into 3 equal parts and roll each piece into an 18 x 3 1/2-inch rectangle. Put a strip of the almond-raspberry mixture down the length of each piece of dough. Bring the edges of each piece together and pinch tightly to seal.

4. Place the strips of pastry side by side (with the seams down) on an oiled 18 x 14-inch piece of parchment. Braid the 3 strips, taking care not to stretch them, and keeping the seam sides down. Pinch the ends together and tuck them under.

5. Cover with oiled plastic wrap and allow to rise until double in bulk (about 2 hours).

6. Preheat oven to 350 degrees F. Mix the egg with the cream, and use a pastry brush to spread the mixture evenly over the top of the braid. Sprinkle with the slivered almonds and sugar. Bake for about 35 to 40 minutes, or until nicely browned.

Homemade Almond Paste

Makes 1 1/4 cups

1 1/2 cups cold water
1 cup blanched almonds
1/2 cup sugar
1 large egg white
2 tablespoons unsalted butter at room temperature
1 teaspoon almond extract

1. In a small (1 quart) saucepan, bring the water quickly to a boil. Add the almonds. Lower the heat and simmer uncovered for 8 minutes. Drain and cool for 15 minutes.

In your food processor fitted with the metal blade, process the almonds and sugar until smooth (about 1-1/2 minutes) stopping frequently to scrape the sides of the bowl. Add the egg white and butter and process for one more minute. Refrigerate until needed.
Note: : Well wrapped, this Almond Paste will keep in your refrigerator for up to a month.


APRICOT CHICKEN SALAD

12 ounces poached or baked skinless chicken
1 cup sliced celery
1/2 cup dried apricots, cut in strips with shears
1/4 cup slivered almonds
1/2 cup nonfat mayonnaise
1/4 teaspoon pepper
1/8 teaspoon ginger
8 to 10 cups romaine or leaf lettuce, torn into bite size pieces
4 roma tomatoes sliced

In a large bowl , mix together chicken, celery, almonds, mayo, pepper and ginger. Refrigerate at least 1 hour but over night is better to allow the flavors to blend. Then line your plates with lettuce and tomatoes and top with a scoop of chicken salad. Makes 4 servings. the chicken filling is also great in a pita bread.

BAKED HALIBUT STEAKS WITH STEAMED VEGETABLES

1 cup fresh broccoli flowerets
1 cup zucchini, diced
1 cup carrots, thinly sliced on the diagonal
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/4 cup dry white wine
1 Tbsp. fresh dill, chopped or 1 tsp. dried
6 to 8 4-oz. halibut steaks
Salt and pepper to taste

Briefly steam broccoli, zucchini and carrots until slightly tender but still crisp. Combine olive oil, lemon juice, garlic, wine, and dill and shake well. Place halibut steaks in a large baking dish and sprinkle with salt and pepper. Pour olive oil mixture over steamed vegetable and toss well. Place vegetable over halibut steaks and bake in a 375 degree oven for 12 - 15 minutes or until fish is tender and flaky.

BANANAS IN WARM HONEY-GINGER SYRUP
Serves 4

4 ripe bananas, sliced lengthwise and halved
2/3 cup orange juice
1 tablespoon honey
1 piece crystallized ginger, chopped
2 teaspoons shredded unsweetened coconut
1/2 teaspoon ground cinnamon

Combine all the ingredients in the slow cooker. Cook on LOW for 3 to 4 hours.
Serve with vanilla ice cream. Or chocolate ice cream.

BEST CHOCOLATE RUM CAKE EVER

1 or 2 quarts Rum
1 Tbsp Soda
1 Cup Butter
1/2 Cup Cocoa
1 Tbsp Sugar
Lemon Juice
2 Large Eggs
Brown Sugar
1 Cup Dried Fruit and Nuts
Baking Powder

Befor you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat. With electric mixer, beat 1 cup of butter in a large fluffy bowl. And 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open second quart if necessary.

Add 2 arge legs, 1 cups fried druit and beat till high. If druit gets struck in the beaters just pry it loose with a drewscriver. Sample the rum again to check for tonscisticity. Next sift 3 cups of pepper or salt (it doesn't matter) -- sampertherumagain. Sift 1/2 pint of lemon juith. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or what-ever color you find. Wix mel. Greast over the turn cake pan to 350 gradees.

Now pour the whole mess in the boven and cake. Check the rum again and bo to ged

BLACK EYED PEA SALAD

2 cups black eyed peas -- boiled until tender with a ham bone
1/2 cup red bell pepper, minced
1/4 cup celery, minced
1/4 cup green onions, minced
1/2 cup yellow bell peppers, minced
1/4 cup cider vinegar
1/2 cup canola oil
salt to taste
pinch of fresh thyme
pinch of Cajun seasoning

Cook the black eyed peas until tender and allow to cool. Mix all remaining
ingredients together with the black eyed peas. Adjust the seasoning with salt
and Cajun Spices. Chill. Mix again just prior to serving.

BRANDY RING TWISTS

1 3/4 cups butter
2/3 cup sugar
1 egg yolk
3 1/4 cups flour – approximately
3 tablespoons brandy
cinnamon sugar

Cream butter and sugar until light and fluffy. Beat egg yolk into brandy and mix in with butter. Gradually sift in enough flour to make a smooth yet soft dough. Gather this into a ball and chill for 1to 2 hours. Pinch off small pieces of dough, and on a lightly floured board toll into thin pencil strips approximately 5 inches long. Twist the rolls together in pairs, rope fashion and then make a ring. Dough
should remain cold until it is rolled, so divided into portions so some will remain chilled while you work the rest. Sprinkle with sugar and place on a lightly buttered baking sheet. Bake in a preheated 350-degree oven for 10 minutes, or until a pale golden yellow. Cool and store in an airtight container. Yields: 60

BROCCOLI-CHEDDAR CHEESE SOUP

2 tablespoons butter
3 tablespoons whole wheat flour -- or omit for lower carbs
1 1/2 cups heavy cream
2 1/2 cups water
3 cans chicken broth -- about 4 cups
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
10 ounces frozen chopped broccoli -- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
6 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops

Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add cream, water, broth, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.

Add cheese; stir over low heat just until cheese melts (do not boil). Top with chives if desired. For a thicker soup, use just 1 can broth. Yield: 5-6 servings.

BROCCOLI-CORN CASSEROLE

2 (16-ounce) bags frozen broccoli flowerets -- thawed and drained
2 (14 3/4-ounce) cans cream-style corn
2 eggs -- slightly beaten
2 tablespoons butter or margarine -- melted
3/4 cup herb-seasoned stuffing crumbs

Heat oven to 350F. Mix broccoli, corn and eggs in ungreased 3-quart casserole or rectangular baking dish, 13 × 9 × 2 inches. Mix butter and stuffing; sprinkle evenly over vegetable mixture.

Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot. Yield: 8 servings.

BROWNIES

4 oz. unsweetened chocolate squares
1/4 pound butter
2 eggs
1 and 1/2 cups sugar
1/2 cup buttermilk
1 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 cup chopped walnuts, optional
Confectioners sugar

In a saucepan melt chocolate squares and butter and set aside to cool. Meanwhile combine eggs, sugar, buttermilk and vanilla in a bowl and stir well. Add chocolate and butter to the bowl and mix well. Add flour, salt and baking powder to sugar/chocolate mixture and stir until mixed well. Place in a greased 13 x 9 inch baking dish and bake at 350 degrees for 35 - 40 minutes or until a toothpick comes out clean when pushed in the center. Sprinkle the confectioner's sugar on the top of the brownies before serving.

CALIFORNIA FRUITCAKE
I know, I know! The connotation of “Fruitcake” makes everyone think of the “one true fruitcake” – that brick of candied fruit that comes in a tin with a Christmas Tree on it that Aunt Tillie sends every year. THIS, my friends, is an entirely different entity from that. There is not one piece of citron in the whole recipe. It’s so dense with fruit that it was impossible to give it another name. I chose “California,” because all the dried fruit for this cake comes from there. Like most fruitcakes, it tastes better after it has mellowed for a couple of weeks.
By Chef June. Makes 2 in 9x5x3-inch pans, or 5 in 5x3x2-inch pans
Note: This recipe doubles, triples, quadruples, etc., exactly!

1 cup unsalted butter
3/4 cup clover honey
6 extra large eggs
1 teaspoon pure vanilla extract
Grated peel of 1 large orange
2 1/2 cups unbleached all-purpose flour
1 teaspoon Rumford's baking powder
3 cups each diced prunes, diced dried figs, dates, apricots, yellow raisins, and chopped walnuts -- 15 cups in all! (Be sure to select dried fruit which has already
been pitted.)

Preheat oven to 275 degrees F. Grease loaf pans well. Line the bottoms of metal pans with waxed paper or parchment. Grease the lining.
Cream butter until fluffy. Beat in honey. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla, orange peel, flour and baking powder. Beat until smooth and well blended. Fold in fruit and nuts.

Spoon mixture into pans. Press to eliminate air spaces, and smooth the top. Cover pans with greased foil. Bake at 275 degrees F. for 1-1/2 hours. (1 hour for smaller pans.) Remove foil and raise oven temperature to 300 degrees F., bake 1 hour more (1/2 hour).

Cool in pan(s) for 15 minutes. Then remove from the pans to a cooling rack and cool with the top side up. Remove paper. Wrap cakes in rum soaked cheese-
cloth, then foil. Store in a cool, dry place.

CAPPUCCINO-PECAN NUGGETS

1/4 cup packed brown sugar
1 tablespoon instant espresso coffee (dry)
2/3 cup sweetened condensed milk
12 ounces vanilla-flavored candy coating (almond bark) -- chopped
12 vanilla or chocolate caramels
1/4 cup semisweet chocolate chips
1 tablespoon whipping (heavy) cream
72 large pecan halves (about 1 1/2 cups)
10 ounces milk chocolate, semi- or bittersweet baking chocolate -- chopped
3 tablespoons shortening
Finely chopped pecans, instant espresso coffee (dry) or baking cocoa -- optional

Line square pan, 8 × 8 × 2 or 9 × 9 × 2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.

Mix brown sugar and 1 tablespoon coffee in 8-cup microwavable measuring cup. Stir in milk. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until boiling. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.

Place caramels, chocolate chips and whipping cream in 2-cup microwavable
measuring cup. Microwave uncovered on Medium (50%) 1 1/2 to 2 1/2 minutes,
stirring every minute, until mixture is almost melted. Stir until smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.

Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball. Press 2 pecan halves on ball in sandwich shape, flattening ball slightly between bottom sides of pecan halves. Flatten slightly and shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.

Cover cookie sheet with aluminum foil. Place chocolate and shortening in
microwavable 4-cup measuring cup or bowl. Microwave uncovered on Medium
(50%) 3 to 4 minutes, stirring every minute, until chocolate is almost melted. Stir until smooth.

Dip 1 nugget at a time into chocolate, using fork, until coated. Place on foil-lined cookie sheet. Immediately sprinkle some of the nuggets with finely chopped pecans, coffee or cocoa. Drizzle some of the nuggets with remaining melted chocolate if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature. Yield: 36 servings.

CARIBBEAN CHICKEN
Serves 4

3 pounds chicken pieces (mixture of dark and white meat)
1 tablespoon oil
4 potatoes, cubed
3 tomatoes, chopped
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup chicken broth
11/2cups coconut milk

To reduce the fat, remove the skin from the dark meat.

In a skillet, brown the chicken in oil over medium-high heat.

Using a slotted spoon, transfer the chicken to the slow cooker and add the potatoes and tomatoes.

Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.

Stir the broth into the skillet, then transfer the mixture to the slow cooker.

Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

Stir in the coconut milk, and cook for an additional 30 minutes on LOW.

CARROT AND BACON SOUP
Serves 6

6 slices bacon
5 carrots, diced
4 potatoes, diced
1 large onion, chopped
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
6 cups chicken broth
Sour cream (optional)

Combine all the ingredients except the sour cream in the slow cooker.

Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Transfer to a blender or food processor, and purée in batches until smooth.

Return to the slow cooker, and cook for an additional 30 minutes on HIGH; serve with sour cream.

CASSAVA PIE

6 pounds cassava
14 eggs
2 1/2 cups butter – softened
1 cup sugar
salt
pepper
nutmeg
cloves
allspice
4 pounds chicken breast -- and thighs

Boil chicken in a large pot with every kind of seasoning you have available! A couple of chopped carrots and stalks of celery will help make the broth rich and savory. Debone chicken and reserve broth.

Mix cassava (that has been drained of its juices as much as possible), eggs and soft butter with your hands. Add sugar and a good pinch of all the spices and mix well.

In a large, well greased roasting pan, put in about 1 1/2 inches of the cassava mixture. Add the chicken in an evenly distributed layer. Top with remaining cassava (another 1 1/2 inches) and prick with a fork. Then add about one cup of chicken broth and put in the oven at 350 degrees. This will require approximately 2 hours of cooking. Remember to baste with chicken broth every 1/2 hour. The pie is done when a knife inserted in the middle comes out clean. Serves 12

CHICKEN AND DUMPLINGS

1 large stewing chicken, cut into serving size pieces
3 stalks celery, sliced (chop the leaves well)
2 large carrots, sliced on the diagonal
1 parsnip, sliced on the diagonal
1 small turnip, cut in half horizontally then vertically, then into thin wedges
1/2 tsp. mace
Leaves of 1 stem thyme
Leaves of 1 small branch rosemary
6 whole black peppercorns

1/2 cup flour
Salt to taste

2 eggs
2/3 cup milk
1 tsp. salt
1 Tbsp baking powder (bicarbonate of soda)
2 cups flour
2 Tbsp butter or lard

In a very large pot, arrange the chicken pieces, vegetables, mace, thyme, rosemary and peppercorns. Add enough cold water to cover the ingredients by at least an inch (3cm). Remember that you need plenty in order to cook the dumplings. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 1 ½ hours. Remove the chicken to another dish where you can keep it warm. Remove the bones if you like.

Make the dumplings. Sift the dry ingredients together and cut in the butter or lard until it resembles coarse meal. Beat together the eggs, milk and salt. Stir into the flour mixture and blend to make a stiff dough. Add more flour if needed.

Return the broth from which you have removed the chicken to a boil. Drop the dumpling dough into it by rounded teaspoonfuls. Cover the pot tightly and reduce the heat to a simmer (medium low). Cook the dumplings for 15 minutes.

*Do not lift the lid and peek during this time!*

Arrange the chicken on a large heated platter. Remove the cooked dumplings (they are done if they are floating) with a slotted spoon and arrange them around the chicken. Arrange the vegetables around the chicken. Cover with a piece of foil and place in the oven (at a low temperature) to keep warm.

Slowly whisk the 1/2 cup flour into a cupful of the broth, then pour it into the pot with the rest of the broth and bring to a boil. Cook until thickened, about 5 minutes, stirring to prevent lumps or sticking. Pour some of the gravy over the chicken and dumplings and serve the rest on the side in a gravy boat. Garnish with a sprinkling of paprika and some fresh parsley. Serves 4-6.

CHICKEN WITH ORANGE-PECAN RICE

1 (6 1/4 ounce) package fast-cooking long grain and wild rice
2 cups orange juice
1/4 cup chopped pecans
1 (2 ounce) jar diced pimientos -- drained
4 (4 ounce) skinless boneless chicken breast halves (about 1 pound)
Chopped fresh parsley -- if desired

Heat oven to 350F. Grease square pan, 8 × 8 × 2 inches.

Mix rice, seasoning packet included in rice mix, orange juice, pecans and
pimientos in pan. Place chicken on rice.

Cover and bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with parsley. Yield: 4 servings.

CHOCOLATE BABKA

1/2 package (1-1/4 teaspoon) active dry yeast
1/4 cup warm water (105 degree F to 115 degree F)
1/2 cup plain yogurt
3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 large egg, beaten
1-1/4 teaspoons salt
2-1/3 cups all-purpose flour
5 tablespoons sugar
3 tablespoons unsweetened cocoa
1-1/2 tablespoons unsalted butter, melted
1 cup semisweet chocolate chips
1 large egg, beaten

To make dough, sprinkle yeast over warm water in a large bowl. Let stand until foamy, about 5 minutes.

Combine yogurt, sugar, melted butter, egg, and salt in a small bowl; add to yeast mixture. Add 2 cups of flour, 1 cup at a time, beating after the first addition with a whisk and after the second addition with a wooden spoon. Mix in remaining flour with your hands. (You might need to add tiny amounts of additional flour or nonstick spray to both your hands and the dough to prevent sticking. Keep the flour to a minimum so the dough can remain soft.)

Knead the dough in the bowl until all the flour is incorporated and you have a smooth, slightly sticky dough. Lift the dough and spray the bowl with nonstick spray. Set the dough back in the bowl and spray the top with nonstick spray. Cover with a clean kitchen towel and let rise in a warm place until dough has increased in bulk by 50 to 75 percent, at least 1 hour.

In a small bowl, combine sugar and cocoa. After dough has risen, punch it down. Lightly spray a clean work surface with nonstick spray. Turn dough out onto prepared surface and let rest, 5 minutes. Gently stretch and press the dough into a 10x16-inch rectangle (use a little flour if it's too sticky). Spread dough with melted butter, leaving a half-inch border around the edges. Sprinkle the sugar mixture over the butter, then scatter with chocolate chips. Roll up the dough lengthwise, gently stretching it over the filling. Pinch the seam closed. Transfer babka to a greased cookie sheet, seam side down. Curve the babka if necessary to fit and let rise in a warm place, about 1 hour more.

Adjust rack to middle of oven. Heat oven to 350 degree F. Bake until babka is lightly browned and feels hollow when gently squeezed, 30 to 40 minutes. Brush the top with beaten egg halfway through. Cool on a wire rack at least 30 minutes before serving. Makes 16 servings.

CHOCOLATE BANANA CROISSANT
BREAD PUDDING

2 whole eggs
3 egg yolks
5 tablespoons Dutch cocoa
1 1/2 cups brown sugar
1 cup heavy cream
3 1/2 cups milk
Pinch of salt
1 vanilla bean - split and scraped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 teaspoons granulated sugar
4 bananas, peeled and thickly sliced
3 tablespoons butter
1 tablespoon lemon juice
4 or 5 croissants, cut into small cubes

Preheat oven to 375 degrees. Butter bottom and sides of a 2-quart baking dish. In a bowl, lightly beat together eggs and yolks. Add cocoa and sugar, and whisk together. Combine this egg mixture with cream and milk in double boiler over medium heat. Heat until warm.

Add salt, vanilla bean, nutmeg, cinnamon and sugar. Continue cooking, stirring constantly, until liquid thickens. Remove from heat.

In a medium pan, sauté bananas in butter over medium heat until soft. Add lemon juice. Add croissant cubes and bananas to cocoa mixture, and stir well. Pour into baking dish, and bake in water bath for 30 minutes. Let cool for 15 minutes.

Spoon pudding into dessert bowls, and top with whipped cream. Dust with
powdered sugar. Yield: serves 8 to 10.

CHOCOLATE-CINNAMON MOUSSE
Cliff Cottage Inn

3 egg yolks, lightly beaten
2 cups whipping cream, divided
16 one-ounce squares semisweet chocolate
1/2 cup light corn syrup
1/2 cup butter
1/4 cup powdered sugar
1/4 to 1/2 tsp ground cinnamon
1 tsp pure vanilla extract (Mexican is best)
Sweetened whipped cream

In a large saucepan, combine egg yolks and 1/2 cup whipping cream; set aside.
Combine chocolate, corn syrup and butter in a large microwave-safe bowl and
nuke until chocolate melts, stirring occasionally. Gradually stir into the egg
mixture in saucepan.

Cook over medium heat stirring constantly 3 to 5 minutes or until mixture
reaches 160 degrees. Cool.

Beat remaining 1-1/2 cups whipping cream until foamy; gradually add powdered
sugar and cinnamon, beating until soft peaks form. Stir in vanilla. Stir 1 cup
whipped cream into chocolate mixture. Fold remaining whipped cream mixture
into chocolate mixture and pour into individual serving dishes or large wine
glasses. Cover and refrigerate 8 hours. Serve with a dollop of whipped cream.

CHOCOLATE COVERED BROWNIE BITES

1 (19.5 oz) brownie mix
1 (14 oz) sweetened condensed milk
8 oz. semi-sweet baking chocolate
1 tsp. vanilla
1 tablespoon butter

Preheat oven to 350. Prepare and bake brownie mix per directions. While warm, cut the baked brownies into pieces and roll into balls. Let cool. In heavy saucepan or double broiler over low heat, melt chocolate with condensed milk. Add vanilla and butter. Mix well.

Dip brownie balls into chocolate until well coated. This process is easier if the chocolate is kept warm. Place on rack for excess chocolate to run off.

The top of the brownie bites can be decorated with chopped nuts, sprinkles, or white chocolate.

CHOCOLATE RASPBERRY CAKE

1 package devil's food cake mix
1/3 cup vegetable oil
1/4 cup water
3 large eggs
2 cups sour cream
1 cup butter, softened
1 8-oz. package cream cheese
1 16-oz. package powdered sugar
1 tsp. vanilla extract
1/2 cup seedless raspberry jam
1 pint fresh raspberries to use as garnish

Grease 2 8-inch cake pans and preheat oven to 350 degrees. Combine cake mix, oil, water, eggs and sour cream in a bowl and mix well. Pour equal amounts into pans and bake according to package directions. Remove cake from oven a cool. Meanwhile combine butter, cream cheese, powdered sugar and vanilla and beat until smooth. Spread cream cheese frosting on top of one of the cakes followed by raspberry jam. Place other cake on top and frost the rest of the cake with cream cheese frosting and top with raspberries.

CHOCOLATE UPSIDE-DOWN CAKE
Serves 8

2 cups flour
11/2 cups sugar
1/3 cup plus 2 tablespoons unsweetened cocoa powder
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/3 cup butter, melted
1 cup brown sugar
1 cup boiling water

In a mixing bowl, combine the flour, sugar, 1/3 cup of the cocoa powder, baking powder, and salt. Stir in the milk and butter, mix well and transfer to slow cooker.

In a small bowl, combine the brown sugar and remaining 2 tablespoons of cocoa powder. Sprinkle the mixture on top of the batter. Pour the boiling water over the top.

Cook on HIGH for 2 hours, or until a toothpick inserted into the center of the cake comes out clean.

CHORIZO CHILI
Chorizo is a type of sausage found in Mexican and Southwestern cooking. Feel free to substitute a spicy Italian sausage. To make this dish vegetarian, substitute one (15-oz.) can pinto or garbanzo beans for the chorizo, replace the beef broth with vegetable broth and add a chopped chipotle or jalapeño chile to liven up the seasoning. This recipe serves 4

1 tablespoon vegetable oil
1/2 lb. chorizo or other spicy sausage, sliced
1 large onion, chopped (1 cup)
1 green bell pepper, chopped
1 tablespoon minced garlic
1 (28-oz.) can diced tomatoes, undrained, or 2 lb. chopped fresh tomatoes
1 (15-oz.) can kidney beans, rinsed, drained
1 (14.5-oz.) can beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 cup corn kernels

Heat non-reactive Dutch oven or large pot over medium-high heat until hot. Add oil; heat until hot. Add chorizo; cook 2 to 3 minutes or until chorizo begins to brown. Add onion, bell pepper and garlic; cook 3 to 4 minutes or until vegetables begin to soften. Stir in tomatoes, beans, broth, chili powder, cumin, oregano and cayenne pepper. Bring to a boil; reduce heat to low. Simmer, partially covered, 20 minutes. Stir in corn; cook 10 minutes.

CINNAMON FLOP
The Candlelight Inn Ronks, Pennsylvania

1 heaping tbsp. Crisco
1 cup sugar
1 cup milk
2 cup flour
1 tsp. baking powder
1 tsp. cinnamon
1 cup light brown sugar, not packed
1/4 stick butter, cold

Preheat oven to 350 degrees. Grease an 8 x 8 baking pan and set aside. Mix
first 5 ingredients and pour into baking pan. Sprinkle with cinnamon and brown
sugar, and press down into batter. Slice butter thinly and lay in rows (not over-
lapping) on top of brown sugar. Press down again. Bake for 45 minutes.

FRENCH ONION SOUP
From Famous-Barr’s in St. Louis

5 pounds unpeeled onions
1/2 cup (1 stick) butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 (about 16-ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine, optional
3/4 cup all-purpose or instant flour (such as Wondra)
Caramel coloring or Kitchen Bouquet, optional
2 teaspoons salt, or French baguettes, optional
Swiss or Gruyere cheese, optional

Peel onions and slice 1/8 inch thick, preferably in a food processor.

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently. Pour in 6 cans broth and wine.

Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under
the broiler until cheese melts and bubbles, about 5 minutes. Leftover soup can be frozen. Makes 4 quarts.

COCIDO MADRILENO

4 oz fresh pork fat
1 onion, chopped
2 cloves garlic, minced
1 stem mint leaves
1 bay leaf
4-6 whole black peppercorns
2 quarts water
1 lb. beef shank or chuck
2 soup bones from ham
4-6 chicken legs
4 oz. air-cured ham (serrano, prosciutto, etc.)
2 oz. dried chorizo (Spanish sausage with pimiento)
1/2 lb. chick peas (garbanzos, ceci), soaked overnight
1 leek, white and green parts
2-3 large carrots, cut into 1-inch/3cm chunks
4-6 boiling potatoes, quartered
2 lbs. turnip greens, washed and sliced into ribbons
3 oz. fine soup noodles
Salt to taste

For the Sauce:
1 large, very ripe tomato, blanched and peeled
2 cloves garlic
1 tsp. cumin seeds
1/2-3/4 cup broth from the cocido
About 1 Tbsp cooked olive oil (optional)
Salt to taste

Soak the chick peas overnight in enough water to cover them completely even after they have swollen to double their size. Trim the leeks and cut them in half lengthwise. Place cut side down in cold water to let the sand work its way out. Pat dry and chop.

Cook the pork fat in a large pot until the bottom is coated with melted fat; add the onion and garlic and cook until they are limp. Add mint, bay leaf and peppercorns and pour in the water. Add the beef, bones, chicken, ham and chorizo. Bring the water to a boil, reduce to a simmer and cook 30 minutes. Add the chick peas and simmer (do not allow to boil) for 60 minutes. Add the leek,
carrots and potatoes. Simmer another 20 minutes. Add the turnip greens and simmer another 20 minutes, until everything is tender. Taste and add salt if needed (the ham and bones add salt).

Discard the bones. Slice the beef and arrange on a warm platter. Arrange the chicken, ham and chorizo with the beef. Arrange the chick peas with the meat, then cover the platter with foil to keep warm. On another warm platter, arrange the potatoes, carrots and greens; cover to keep warm. Strain the broth. Return it to the pot and take out the broth required for the sauce. Cook the soup noodles in the broth.

Make the sauce. Put the tomato, garlic and cumin seeds in the blender and whiz until smooth. Mix in the broth. If the broth is not rich enough, add some olive oil to the sauce. Taste and add salt.

For the starter, serve the soup with the noodles. Sprinkle it with fresh parsley if you like. Remove the soup plates from the table and serve the vegetable platter for the second course. Remove the plates and platter and serve the meat as the third course. To serve, pour some of the sauce over the chick peas and pass the rest at the table.

Finally, for dessert, bring out dessert plates and a basket of oranges. Sleep the siesta. This meal is famous for making people sleepy! Serves 4-6.

CRANBERRY HOOTYCREEKS

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Combine the flour, soda and salt together. Preheat oven to 350' F and grease a cookie sheet or line with parchment paper. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add rest of ingredients, and mix together until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks. Serves 18

CURRIED CHICKEN SALAD

1 1/2 cups cooked chicken - medium dice (use both white and dark meat)
1/2 cup celery - dice small
1/2 cup apple - skin removed - dice small
1/4 cup chopped parsley
1/4 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon curry powder
1/2 -3/4 teaspoon iodized salt
1/2 teaspoon pepper

Mix all ingredients together. Chill.

Yield: 3 cups.

Note: Serve as a salad over chiffonade of greens or spooned onto homemade croutons/crostini. I buy a curry blend and grind to order. Try to use a superior curry blend. Fresh tarragon instead of curry is a nice alternative.

ENGLISH TOFFEE COOKIES

1 cup brown sugar
2 cups butter
1 egg yolk
1 1/2 cups sifted flour
1 tsp. vanilla
1 1/2 cups chopped nuts
2 regular size plain Hershey chocolate bars

Mix all ingredients except candy bars and spread thinly on a greased jelly roll pan. Bake at 350 for 20 to 25 minutes or until lightly brown. When done and still hot, lay the candy bars on top and spread as frosting. Cut into squares while still warm.

FISH TAGINE

1 whole fish, preferably red snapper, sea bass, swordfish or halibut
2 potatoes, peeled and sliced in 2-inch cuts
2 sweet potatoes, peeled and sliced in 2-inch cuts
3 carrots, peeled and sliced in 2-inch cuts
2 onions, peeled and sliced in 2-inch cuts
3 green bell peppers, sliced in 2-inch cuts
2 red bell peppers, sliced in-2 inch cuts
5 tomatoes, sliced in 2-inch cuts
1 cup parsley, finely chopped
1 cup cilantro
3 Tbsp. paprika
1 whole garlic , finely chopped
1/2 Tbsp. black pepper
1 Tbsp. cumin
1/4 cup vinegar
3 bay leaves
1/4 tsp. cayenne
1/2 preserved lemon, diced
green olives to taste
3 ounces olive oil
1/4 lb. butter, cut in pieces
1 cup water

For garnish:
sliced lemons
1 bunch parsley

In a bowl, mix the parsley, cilantro, paprika, garlic, black pepper, cumin, preserved lemon, vinegar, bay leaves, cayenne and olive oil. Wrap the fish very well with this mixture outside and inside as well.

In a large pan, layer the bottom with sliced potatoes, then a layer of tomatoes, a third layer of potatoes, a layer of sweet potatoes, onions, green peppers, red peppers, carrots and green olives.

Put the fish in the middle of the pan and pour the rest of the mixture around the vegetables. Spread butter around it and cover the pan with aluminum foil.

Put the pan in a 350-degree oven and let cook for 45 minutes to 1 hour checking every 20 minutes to determine doneness, pouring the sauce over the fish as you check each time. Serves 8 to 10. By Rafih Benjelloun, chef/owner The Imperial Fez, Atlanta

FRENCH ONION SOUP
From Famous-Barr’s in St. Louis

5 pounds unpeeled onions
1/2 cup (1 stick) butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 (about 16-ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine, optional
3/4 cup all-purpose or instant flour (such as Wondra)
Caramel coloring or Kitchen Bouquet, optional
2 teaspoons salt, or French baguettes, optional
Swiss or Gruyere cheese, optional

Peel onions and slice 1/8 inch thick, preferably in a food processor.

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently. Pour in 6 cans broth and wine.

Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under
the broiler until cheese melts and bubbles, about 5 minutes. Leftover soup can be frozen. Makes 4 quarts.

GIANT HOAGIE
Begin with 30,000 4-inch Amoroso® Italian hoagie rolls (9,900 lbs)

Then layer deli items:

1080 lbs Italian Ham
1080 lbs Proscuittini Ham
1080 lbs Genoa Salami
1031 lbs Provolone Cheese

Top with produce:

1800 lbs Slices Tomatoes
1350 lbs Sliced Onions
18 lbs Oregano
1080 lbs Shredded Iceberg Lettuce
48 gal Oil
Add a Huge Dash of Salt and Pepper


In 1992, Philadelphia’s then Mayor Edward G. Rendell proclaimed the hoagie as the Official Sandwich of the City of Philadelphia, and, just as Philadelphia is the birthplace of the nation, it is also that of the hoagie. Therefore, in keeping with this tradition, as it has for the past decade, Wawa is proud to sponsor Hoagie Day.

HAM AND OLIVE CAKE

2 cups chopped ham
2 cups shredded Gruyere cheese
1 1/2 cups pitted green olives, sliced
4 eggs
1 2/3 cups unbleached flour
2 1/2 teaspoons baking powder
1/3 cup olive oil
2 Tablespoons butter
1/2 cup dry white wine
1/4 cup port
1/4 teaspoon each: salt & pepper

Preheat oven to 425 F.
Mix ham, cheese and olives together. Set aside. In another bowl, whisk the eggs until lemon colored. Stir the flour, baking powder, olive oil, butter, wine, and port into the eggs. Stir the ham/cheese mixture into the batter.

Pour into two well-greased cake pans and bake for 45-50 minutes. A skewer should come out clean. Serve the cake at room temperature or cold.

JÜLEKAKER
(Norwegian Christmas Coffee Breads)

Because the neighborhood where I grew up was predominantly Scandinavian, many Swedish and Norwegian recipes became adopted in our family. This delicious holiday bread is typical of those my friends’ moms would serve us for after school treats, and would give my folks for a Christmas remembrance. The cardamom is essential to the character of the bread. When you’ve finished making this recipe, you’ll have a loaf for your Christmas breakfast, as well as two to share! By Chef June Makes 3 loaves, 9 x 5 x 3 inches each

Two 1/4-oz envelopes (5 teaspoons) active dry yeast
2 1/2 cups milk
10 to 11 cups all-purpose flour
1 1/4 cups cane sugar
2 teaspoons ground cardamom
Grated zest of 1 lemon
1 1/2 cups (3 sticks) cold unsalted butter
1 teaspoon pure vanilla extract
2 large eggs, beaten lightly
1 cup golden raisins
1/2 cup candied orange and/or lemon peels soaked in rum
Egg wash (1 egg yolk/1 tablespoon water)

In a small bowl, proof the yeast in 1 cup of the milk (that has been heated to lukewarm) for 5 minutes or until foamy. In a large bowl combine 10 cups of flour with the cardamom, sugar and salt and lemon zest, and blend in the butter until the mixture resembles coarse meal. Add the yeast mixture, the remaining milk, the drained fruit, the eggs and vanilla and stir the mixture until it forms a sticky dough. Knead the dough on a lightly floured surface, kneading in enough of the remaining flour to make a soft but slightly sticky dough (8-10 minutes) or until it is smooth and elastic.

Form the dough into a ball, put it into a large buttered bowl and turn it to coat evenly. Cover bowl tightly with plastic wrap, and let the dough rise in a warm place for 1 hour, or until it is double in bulk. Divide the dough into thirds, form each into a loaf and fit into a 9" x 5" x 3" loaf pan. Let the loaves rise, covered lightly with kitchen towels, in a warm place for 45 minutes or until they are double in bulk.

Preheat oven to 350 degrees F. Brush them with the egg wash and bake in the middle of a preheated 350 degrees F. oven for 45 minutes to 1 hour, or until the loaves are golden, and tap hollow.

Cool in the pan for about 10 minutes, then remove and allow to cool on racks before wrapping for storage.

LEMON-GARLIC CHICKEN ON A VEGETABLE BED
Serves 4

2 cups baby carrots
3 onions, quartered
2 tablespoons butter
1/2 cup chicken broth
4 pounds chicken pieces (mixture of dark and white meat)
2 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, chopped
1 tablespoon dried oregano
2 teaspoons dried parsley
1/4 teaspoon white pepper

To reduce the fat, remove the skin from the dark meat. Combine the carrots and onions in the slow cooker, dollop with butter, and pour broth over the top.

Mix together the oil and lemon juice, brush the chicken with the mixture, and place in the slow cooker on top of the vegetables. Sprinkle the garlic, oregano, parsley, and white pepper over the top. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

LES CROQUEMITAINE
Small hot sandwiches of ham and cheese that have been dipped in egg and baked. No bread is used!

16 slices of boiled ham, about 1/4" thick, that has been cut into neat squares
8 thin slices of Gruyère, cut the same size as the ham.

For the dipping batter:
1 teaspoon peanut oil
1 egg
salt, pepper, cayenne pepper
5 Tablespoons flour
1 cup stale bread crumbs
4 Tablespoons melted butter + butter for the baking sheet

Preheat the oven to 400 F.
Lay out 8 pieces of the ham and cover each with a slice of the cheese. Top with the other piece of ham and press together. Cut each into 4 squares, to make small bite size pieces (bouchees).

Lightly beat the egg together with the oil and season with the salt, pepper and cayenne. Spread the flour on one plate and the breadcrumbs on another. Roll each ham square in the flour, dip it into the egg and then roll it in breadcrumbs. Pat the breadcrumbs down neatly into the ham squares. Place them on a buttered baking sheet. Sprinkle with the melted butter and bake for about 5 minutes or until golden brown. Serve hot from the oven.

LOBSTER MONTE CARLO

2 lbs. lobster, steamed
6 medium sized shrimp, cleaned
1 carrot, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 cups chicken stock
1/2 lb risotto
2 Portobello mushrooms cut in strips
5 oz shallots, chopped
8 oz peas, fresh or frozen
6 pieces asparagus ends
2 tablespoons of fresh lemon juice
1 tablespoon of butter
salt and pepper to taste
In one pan, make your lemon butter sauce by melting butter and adding lemon juice. In another pan sauté the carrot, red bell pepper, green bell pepper, and then cook with risotto.

After steaming the lobster for 5 minutes, cut in half and grill until cooked. Pick lobster meat and cut into slices.

Finally sauté the asparagus, shallots and Portobello with the shrimp and lobster and add salt and pepper to taste. Add chicken stock to this mixture and simmer. Add peas and stir.

To Serve:
Place risotto on plate then layer with seafood mixture and then lemon butter sauce.

LOBSTER RANGOON

1 pound cream cheese
2 scallions, sliced fine
1 Tablespoons ginger, grated fine
8 ounces lobster meat, cooked (fresh or frozen), sliced
24 Wonton wrappers
oil for pan frying

In a medium sized bowl cream together cream cheese with the sliced scallions and grated ginger. Blend in the sliced lobster meat.

Position a wonton wrapper with 1 point toward you. Spoon a generous teaspoon of filling in the center of the wonton. Moisten the sides of the wonton wrapper lightly with water and fold the wrapper in half to make a triangle, pressing down on the sides to seal the moist edges. Make an additional fold on the two long points of the triangle up for a crown-like appearance. Repeat with remaining filling and wrappers.

Fry wontons in hot 375 deg. F oil in deep fry or shallow pan fry, a few at a time, turning once, about 30 seconds each side, or until golden brown. Drain on paper towel and serve immediately or keep warm and crisp in warm 200 deg. F oven.
Traditionally eaten plain, or with duck sauce.

MARINATED FLANK STEAK

1 1/2 pounds flank steak
4 tablespoons lemon juice
2 tablespoons honey
1/2 cup soy sauce
2 green onions
2 tablespoons peanut oil

In a shallow bowl large enough to hold the steak, combine all the ingredients. Stir to blend well.

Lay the scored steak over the marinade and refrigerate 8 hours or preferably overnight, being sure to turn the steak over at least once.

Remove the steak from the marinade 1 to 2 hours prior to cooking. Grill the steak over high heat for 4 to 5 minutes per side. Remove from grill and let rest 10 minutes. Thinly slice. Yield: 4 entrée-sized portions.

MILLION DOLLAR PIE

1 can sweetened condensed milk
3 Tbsp. lemon juice
2 small cans crushed pineapple, drained
1 cup chopped pecans; optional
16 oz. whipped topping
1 small jar Maraschino cherries; drained, sliced
1 graham cracker pie crust

Mix all ingredients together and pour into graham cracker crust. Refrigerate at least 3 hours before serving.

MOLASSES BUTTERBALLS

1 cup butter
1/4 cup molasses
1/4 cup packed brown sugar
2 1/4 cup flour
2 cup finely chopped pecans

Preheat oven to 375.

In a large mixing bowl beat butter until soft. Add brown sugar and molasses and beat until fluffy. Add flour and beat until well blended. Stir in pecans.

Shape dough into 1 inch balls. Place on an ungreased baking sheet, 2 inches apart. Bake 18 to 20 minutes. Roll in confectionary sugar while still hot.
Makes approx. 4 1/2 doz.

MONKFISH IN SAVOR
(Monkfish Marinated with Caramelized Onions)

24 ounces Monkfish, cut in 2 ounce pieces
salt and pepper to taste
1 cup flour
1 cup soy oil
2 large onions, cleaned, julienne
2 bay leaves
1 tsp. whole black peppercorns
2 cups red wine vinegar
2 cups water

Season monkfish with salt and pepper, dip in flour and pan sauté with soy oil.

Sauté onions, bay leaves and black peppercorns in soy oil until onions turn golden brown. Add the red wine vinegar and let cook for a few minutes longer.

Add the water and salt and pepper to taste, and let cook down for 5 to 6 minutes until sauce thickens.

Arrange fish and cover with onions. Let marinade, covered, overnight. Serve cold with polenta and green salad. Serves 12. By Domenico Maggi, executive chef Golf Hotel, Taranto, Italy

NEW ENGLAND FISH STEW
Any firm white fish can be added to this stew, but haddock and cod are the most traditional. Other suitable fish include striped bass, halibut, and hake.

1/4 lb bacon cut into 1/4-inch (5 mm) pieces
2 medium onions, chopped
3 Tbsp all-purpose flour
1/2 cup dry white wine
3 cups fish stock or bottled clam juice
1 cup heavy cream or half-and-half
1 lb red potatoes with their skin, cut into
1-inch pieces
1 lb turnips, peeled and cut into 1-inch (2 cm) cubes
2 bay (laurel) leaves
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
3 lbs firm white fish fillets such as cod or haddock cut into 4-ounce pieces
Chopped fresh parsley for garnish

Cook the bacon in a large heavy pot over moderate heat until it begins to crisp, about 5 minutes. Add the onions and cook, stirring frequently, until the onions are tender but not browned, about 10 minutes. Stir in the flour and cook for 2 minutes. Stir in the wine and fish stock and bring to a boil, stirring frequently. Add the cream, potatoes, turnips, bay leaves, thyme, salt, and pepper and
simmer until the potatoes and turnips are almost done, about 15 minutes. Add the fish and simmer gently for 7 minutes. Remove from the heat and let stand covered until the fish is cooked through, 2 to 3 minutes. Serve garnished with chopped parsley. Serves 6 to 8.

PÂTE SUCRÉE
(Sweet Pastry for Fruit Tarts) by Chef June

This is a great basic recipe to make for any and all sweet tarts and pies. I have included both the “By Hand” method and the food processor method for the dough. Try them both and see which suits you best.

Makes one pastry shell – enough for a 12-inch tart or a single-crust 10-inch pie

1 1/4 cups flour
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, cold
4 tablespoons vegetable shortening, cold
Pinch of Rumfords baking powder
2 tablespoons milk
1/2 teaspoon fresh lemon juice

By hand: Stir dry ingredients together with a fork. Drop in cut-up fat, and cut into flour with a pastry blender, fork, 2 knives, or with cool fingertips until fat particles are very small and thoroughly coated with flour. Gradually stir in liquid with a fork until dough holds together when squeezed with your fingertips. [It is better to add a little too much liquid than not enough since slightly wet dough is easily rectified by the addition of more flour. A dough that is too dry will crack and crumble when it is rolled out.] Gather into a ball, flatten into a disc about 3/4-inch thick, and refrigerate after wrapping well. “Resting” is necessary to allow the gluten to settle so your dough will roll out evenly and easily.

By food processor: Using metal blade, add all dry ingredients to work bowl. Process for 2 seconds to blend. Add VERY COLD cut up fat. Process with about 8 short bursts, until fat is in small pieces, evenly distributed and well coated with flour. Position liquid over feed tube, turn machine on, and gradually pour liquid in until dough begins to come together, but before it forms a ball. Prepare for refrigeration as before.

Roll out dough to even thickness. Shape in desired pan(s), and prick with a fork. Chill in refrigerator for about 20 minutes. Preheat oven to 400 degrees F. Line shell with parchment paper or foil, and pie weights (dried beans, rice, and/or metal purchased pie weights are good.)

After baking 15 minutes, carefully lift out paper and weights. Either fill the tart shell and bake as directed in tart recipe, or re-prick shell and return to oven an additional 10 to 20 minutes, until golden brown. Bake the crust completely if you’re using a cream or chiffon filling.

Baking Blind: (partial baking) A term for baking a pie or tart shell before filling. Prick the shell all over with a fork to prevent it from blistering and rising. Then line the pastry shell with foil and fill it with weights of dried beans or rice.

Follow above procedure, except bake for only 12 minutes before removing weights. Return to oven for only 5 more minutes.

Note:: double the recipe for a two-crust pie, or to make a batch for freezing.

PECAN PIE
This is the second easiest dessert to make in the world (after Brownies) and one of the most impressive. Just try it! If you want to use a deep dish Pyrex pan, increase filling ingredients by one-half. Makes one 9-inch pie. By Chef June

1 unbaked 9-inch pie shell
1 1/2 cups sugar
1/2 cup light Karo (or cane sugar) syrup
1/4 cup unsalted butter
A pinch of sea salt
3 extra-large eggs, well beaten
1 cup jumbo pecans

Preheat oven to 375 degrees F. Mix sugar, syrup, butter and salt. Bring to a boil. Beat eggs, and add nuts. Stir just a little of the hot syrup into the eggs to warm them, then pour the egg mixture into the hot syrup RAPIDLY to avoid ending up with scrambled eggs. Pour into pie shell.

Bake for 40-45 minutes. The center of the pie will still appear soft and “unset,” but it will continue to bake after you remove it from the oven.

PEPPER AND CHEESE COOKIES

1/2 lb. butter
1 1/2 cups grated Comte cheese
2 cups flour
3/4 Tablespoon freshly ground pepper (medium to fine grind)
2 teaspoons whole milk

Preheat oven to 325 F

Cream the butter and cheese together well. Sift the flour and pepper together.
Beat in half of the flour/pepper into the butter/cheese. Then add the milk and mix well. Add the rest of the mixture and mix well. Pinch off bits of the dough and roll into balls about 1/2-inch round. Place on cookie sheet. Bake the cookies for 25-30 minutes or until golden in color. Serve warm or at room temperature along with flutes of chilled Champagne.

PINEAPPLE PUFF WITH SLIVERED ALMONDS
(Inn at Richmond, Richmond, MA)

2 cups diced fresh pineapple
1 stick unsalted butter or margarine
8 eggs
1 3/4 cups milk
1 cup all purpose flour
3 Tbsp sugar
½ tsp salt
¾ tsp almond extract
4 Tbsp brown sugar (or to taste)
¼ tsp each, cinnamon and nutmeg
½ cup slivered almonds
PAM

Spray two pie plates with Pam.

In blender , mix eggs, milk, flour, sugar, salt and almond extract until smooth.
Mix brown sugar with cinnamon and nutmeg. Set aside.

Set oven to 350 degrees. Divide butter between two pie plates or quiche dishes. Place in oven until butter melts. Add diced pineapple to pie plate and return to oven until butter sizzles. Once again, remove from oven. Pour egg mixture over pineapple and sprinkle spiced brown sugar over top. Distribute slivered almonds
evenly over top. Return to oven and bake until puffed and golden, about 30
minutes. Puff will rise up into a bowl shape.

Variations: Sprinkle finely chopped crystallized ginger over hot pineapple before egg mixture is added to pie plates. Substitute chopped macadamia nuts for the almonds and replace almond extract with vanilla.

PORK VINDALOO

3 lbs boneless pork cut into 2-inch cubes
Salt and freshly ground pepper to taste
4 Tbsp vegetable oil
3 medium onions, coarsely chopped
6-12 cloves garlic, finely chopped
3 Tbsp all-purpose flour
1 Tbsp paprika
1 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper, or to taste
1/4 tsp ground cloves
1 1/2 cups chicken stock or water
1 can (15 oz,) diced tomatoes, drained
2 bay (laurel) leaves
2 Tbsp red wine vinegar
1 Tbsp mustard seeds
Chopped fresh cilantro (coriander leaves) for garnish

Season the pork generously with salt and pepper and fry in batches in the oil in a large pot over high heat until browned on all sides. Transfer the meat to a plate, reduce the heat to moderate and sauté the onions in the oil remaining in the pot, stirring and scraping the brown bits in the bottom of the pot, until the onions are tender but not browned, about 5 minutes. Stir in the garlic, followed by the
flour and spices. Stir until the onions are evenly coated and the spice mixture is fragrant. Add the reserved pork and accumulated juices along with the remaining ingredients and bring to a simmer. Cook tightly covered over low heat or in a 300F oven for 2 hours. Remove from the heat and skim off and discard as much fat as possible. Serve garnished with chopped cilantro. Serves 6 to 8.
POZOLE ROJO

3 lbs boneless pork shoulder or butt roast, trimmed of excess fat and cut into 2-
inch pieces
Salt and freshly ground pepper to taste
2 Tbsp vegetable oil
2 medium onions, coarsely chopped
4-8 cloves garlic, finely chopped
6 cups chicken stock
1 can (15 oz) diced tomatoes
1 tsp dried oregano (Mexican oregano if possible)
3 large dried ancho chiles
3 cans (15 oz) white or yellow hominy (pozole), drained and rinsed

For garnishes:
Lime wedges
Shredded romaine or other lettuce
Thinly sliced radishes
Chopped onion
Chopped cilantro (coriander leaves)
Dried Mexican oregano
Warm tortillas

Season the meat generously with salt and pepper. Heat the oil in a large heavy pot over moderate heat and sauté the onions until tender but not brown, about 5 minutes. Add the garlic and cook for 1 minute. Add the pork and brown lightly on all sides. Add the chicken stock, tomatoes, and oregano and simmer tightly covered over low heat or in a 300F oven for 2 hours. Meanwhile, remove and discard the seeds and stems from the ancho chiles and soak them in 1 1/2 cups
hot water for 30 minutes. Puree the chilies and the soaking liquid in an electric blender or food processor. Add the ancho puree and the hominy and simmer an additional 30 minutes. Serve with garnishes on the side to be added by diners at the table. Serves 8 to 12.

ROSEMARY POTATOES

6 to 8 red potatoes, sliced
1/4 cup Italian dressing
2 tsp. dried rosemary, crushed
Salt and pepper to taste

Place potatoes in a baking dish and top with Italian dressing. Sprinkle with salt and pepper and rosemary and bake at 350 degrees for 40 - 45 minutes or until potatoes are tender.

SOUR CREAM CAKE

My mother loved to bake, and continued to serve delectable cakes, pies and cookies to my Dad and their family and friends until she was about 90. This cake was almost everyone’s favorite coffee cake that she made. It never lasted very long. Some of us even stuck candles in it for a birthday cake. By Chef June
Makes one (small) 10-inch tube pan

1 stick unsalted butter (8 tablespoons)
1 cup granulated cane sugar
Pinch of sea salt
2 large eggs
1 cup sour cream (buttermilk)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 full cups unbleached all-purpose flour

Filling and Topping:

3 tablespoons granulated cane sugar
2 tablespoons ground sweet chocolate
1 1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease a small 10-inch tube pan.

Mix above cake ingredients. Pour half the mixture into the prepared pan. Sprinkle half the Filling and Topping mixture on the batter. Pour remaining batter over the sprinkles. Top with the remaining crunchies.

Bake in the preheated oven for 40 minutes. Cake is done when tester comes out clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with the crumbed side up.

SEMOLINA BATTUTA
WITH ZAMPINA OF SAN MICHELE AND WILD FENNEL

For the semolina battuta
1-1/2 pounds Durum wheat semola
parsley, finely chopped
1-1/2 ounces Pecorino cheese, grated
6 eggs

For the zampina
10-1/2 ounces pork
5 ounces beef
5 ounces lamb
1-1/2 ounces white wine
2 tsp. salt
1 ounce Pecorino cheese, grated
parsley, chopped
black pepper to taste
pinch fennel seeds, ground
1 red onion chopped
7 ounces celery, chopped
3-1/2 ounces wild fennel, chopped
2 cloves garlic, chopped
1 pound tomatoes, chopped, peeled
extra virgin olive oil, for frying
1-1/2 ounces white wine
8-10 sausage casings (gut, preferably)

For the semolina battuta: Mix together all the ingredients to obtain a rough dough. Let rest 10-15 minutes. Roll out to 1/4 inch thick round. Break into little pieces, go around and around the disc until all is broken up. This will result in little broken bits of pasta to be first boiled until aldente and then cooked in sauce.

For the zampina: Mince all the meat together, then combine with the remaining ingredients. Make sausages using the casings. Cut the sausages into small pieces.

Fry the onion, celery, fennel and garlic with extra virgin olive oil. Add the sausages, brown and then add the wine and let it evaporate. Add the tomatoes and cook for 10 minutes.

Boil the semolina and toss in the sauce. Boil until pasta is finished cooking.
Serves 8. by Domenico Maggi, executive chef Golf Hotel, Taranto, Italy

SLOW COOKED CREAMY CHICKEN AND NOODLES

2 cups sliced carrots
1 1/2 cups chopped onion
1 cup sliced celery
2 tablespoons snipped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick-thigh portion) (about 2 pounds total),
skinned
2 10 3/4-ounce cans reduced-fat and reduced-sodium condensed cream of
chicken soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
10 ounces dried wide noodles (about 5 cups)
1 cup frozen peas

In a 3 1/2- or 4-quart slow cooker or crockery cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired. Yield: about 4 servings.

SLOW COOKED RASPBERRY FUDGEY BROWNIES

1/2 cup margarine or butter
2 ounces unsweetened chocolate
2 eggs
3/4 cup sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking powder
Vanilla ice cream (optional)
Chocolate ice-cream topping (optional)
Fresh raspberries (optional)

Generously grease two 1-pint straight-sided, wide-mouth canning jars. Flour
the greased jars; set aside.

In a saucepan melt margarine or butter and chocolate over low heat. Remove
from heat. Stir in eggs, sugar, jam, and vanilla. Using a spoon, beat lightly just until combined. Stir in flour and baking powder. Pour batter into prepared jars. Cover jars tightly with greased foil, greased side down. Place jars in a 3 1/2- or 4-quart crockery cooker. Pour 1 cup water around jars.

Cover; cook on high-heat setting for 3 to 3 1/2 hours or until a toothpick inserted near the centers of brownie rolls comes out clean. Remove jars from cooker; cool for 10 minutes. Using a metal spatula, loosen brownies from sides of jars. Carefully remove rolls from jars. Place rolls on their sides on a wire rack; cool completely. To serve, cut each roll into 6 slices. If desired, serve with ice cream, ice-cream topping, and fresh raspberries. Yield: 12 servings.

SOUTHERN PEAR SALAD

3 cans (15 oz.) pear halves, drained
Boston lettuce leaves
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise

Place 2 - 3 lettuce leaves on salad plate. Place 2 pear halves on lettuce leaves. Place 2 Tbsp. of mayonnaise on top of the pears. Sprinkle with cheddar cheese. Serving size is one salad plate per person.

STEAK AND SAUSAGE PIE
Serves 4

6 frozen breakfast sausages
1 tablespoon oil
1 pound round steak, cut into bite-size pieces
1/4 cup flour
4 carrots, cut into bite-size pieces
1 onion, chopped
1 cup mushrooms, sliced
3/4 cup beef broth
1/2 teaspoon basil
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
1 frozen puff pastry sheet, thawed

In a skillet, brown the sausages lightly in oil over medium-high heat. To reduce fat, poke holes in the sausages while cooking.

Transfer the sausages to a cutting board, slice, and transfer to the slow cooker.

In a bag, shake the beef with the flour until well coated.

In the same skillet, lightly brown the steak pieces in the sausage drippings over medium-high heat. Transfer the steak to the slow cooker, along with the sausage, carrots, onions, mushrooms, broth, basil, pepper and salt.

Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

Mix together the cornstarch and water, stir into the slow cooker, and let cook for an additional 10 minutes on high.

Transfer the steak and sausage mixture to a 9 inch deep-dish pie plate, cover with puff pastry according to package directions, and bake in 400 degree oven for 20 minutes or until golden brown.

Note: Thaw pastry overnight in the fridge or for a few hours on the counter.

SWEET AND SAVORY CHICKEN

2 Tbsp. olive oil
2 sweet onions, chopped
4 boneless chicken breasts
1/2 cup dried figs, cut into small pieces
Salt and pepper to taste
1/4 cup fresh rosemary
2 sweet potatoes, peeled and sliced
1 cup fresh Brussels sprouts, washed and trimmed

Heat oil in a skillet and brown onions. Place chicken in a baking dish and top with onions. Sprinkle chicken with salt and pepper and top with dried figs and rose-mary. Place sweet potatoes and Brussels sprouts in the baking dish alongside the chicken. Bake at 350 degrees for about 45 minutes.

SWEET POTATO CAKE
This is a moist, spicy and fruity cake with a subtle sweetness imparted by the liqueur. Although the cake is excellent topped only with confectioner's sugar, it's absolutely outrageous when frosted! If you have a couple of gigundo mixing bowls, you can make three or four at a time, and you should be able to fit that many Bundt Pans in a standard size home oven. By Chef June.

Bowl 1:
3 cups unbleached all-purpose flour
2 cups granulated cane sugar
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground mace
1 teaspoon baking soda
1 cup coarsely chopped walnuts

Bowl 2:
3 ounces chopped dried apricots
3 ounces golden raisins
about 3 ounces Southern Comfort
2 cups cooked, mashed sweet potatoes
1 teaspoon pure vanilla extract
1 1/2 cups vegetable oil
3 extra large eggs

Icing:
1/4 to 1/2 cup raw clover honey
8 oz cream cheese
4 Tbsp unsalted butter

Twenty-four hours beforehand, put the chopped dried apricots and raisins in a
1-cup glass measure. Fill up the cup to the 8-oz line with Southern Comfort. Cover with plastic wrap and let set at room temperature for 24 hours.

The next day, preheat oven to 325 degrees F. and oil and flour a 10-inch bundt pan.

Mix dry ingredients together.

Mix ingredients in bowl #2. Stir contents of bowl #1 into bowl #2.

Pour into prepared bundt pan and bake in preheated 325 degrees F. oven for 1 hour 20 minutes, or until tester comes out clean. Cool entirely in pan (with pan sitting upright on a cooling rack.) When cooled, remove from pan and put on platter. Sprinkle 4 tablespoons Southern Comfort over top of cake. (Go around in a circle.) Cover and allow to mellow for a few hours.

When ready to serve, the cake may be served plain, or dusted with confectioner's sugar. But if you want to gild the lily (and why not?) frost with the following icing.

In a glass 1-cup measure, put 1/2 cup raw clover honey. Warm it in a microwave oven for 20 seconds on "defrost" power.

Cream together, softened cream cheese and the unsalted butter with a hand-held electric mixer.

When the cream cheese and butter are thoroughly mixed, keep the motor running and pour in just enough of the warmed honey to make a spread-able frosting. You will use from 1/4 to 1/2 cup of honey.

note: Spread over the top and sides of the cake. After frosting, you will need to store the cake in the refrigerator. However, unlike most cakes, you can wait to frost it until just before serving time. If you plan to ship this cake, it keeps better unfrosted.
TOFFEE PECAN YULE LOG
from Cheri Vaughn, Purdue Memorial Union

For cake:
Vegetable oil cooking spray
4 eggs
1/2 cup water
1 box yellow cake mix
1/4 cup Heath chips
1/4 cup chopped pecans

For filling:
2 cups whipping cream
2 tablespoons powdered sugar
4 to 6 tablespoons praline liquor or frangelico
For topping:
2 cans whipped white icing

Spray two 15-by-10-by-1-inch jelly roll pans with the vegetable oil cooking spray and then line with waxed paper. Spray the wax paper with the vegetable oil cooking spray.

Beat eggs in a mixer at medium speed two minutes. Add water and beat on low speed one minute. Gradually add full box of cake mix. Beat on medium speed for two minutes. Fold in Heath chips and pecans.

Divide batter in half between two pans and smooth. Bake at 350 degrees for 12 to 13 minutes or until cake springs back when lightly touched.

To Assemble: Sift 1 to 2 tablespoons powdered sugar onto a 15-inch-by-10-inch cloth towel. Repeat with a second towel. When cakes are done, immediately loosen from sides of pan and turn onto sugared towels. Peel off paper.

Starting at narrow end, roll cake and towel loosely. Place seam down on cake rack and cool.

Beat whipping cream on high until foamy. Gradually add 2 tablespoons powdered sugar, beating until soft peaks form. Fold in 2 to 3 tablespoons praline liquor.

Unroll cakes. Brush lightly with 2 to 3 tablespoons of liquor.

Spread each cake with half of the whipped cream mixture. Re-roll without the towel. Place seam side down on baking sheet lined with wax paper. Cover and freeze at least one hour.

Ice with canned fluffy white icing. Decorate each roll with icing poinsettias, holly leaves or holiday decorations. Each log serves 12 people. The yule logs may be kept frozen until ready to serve.

TROPICAL FRUIT CAKE
By Chef June

Bowl 1
3 cups unbleached all-purpose flour
2 cups granulated cane sugar
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 teaspoon baking soda
1 cup chopped walnuts

Bowl 2
3 extra large eggs
1 1/2 cups unflavored vegetable oil
2 cups chopped bananas
8 ounces partly drained canned crushed pineapple
1 teaspoon almond extract
2 tablespoons Southern Comfort

Icing:
1/4 to 1/2 cup raw clover honey
8 oz cream cheese
4 Tbsp unsalted butter

Preheat oven to 325 degrees F. and oil and flour a 10-inch bundt pan.

Mix dry ingredients together.

Mix ingredients in bowl #2. Stir contents of bowl #1 into bowl #2.

Pour into prepared bundt pan and bake in preheated 325 degrees F. oven for 1 hour 20 minutes, or until tester comes out clean. Cool entirely in pan (with pan sitting upright on a cooling rack.) When cooled, remove from pan and put on platter. Sprinkle 4 tablespoons Southern Comfort over top of cake. (Go around in a circle.) Cover and allow to mellow for a few hours.

In a glass 1-cup measure, put 1/2 cup raw clover honey. Warm it in a microwave oven for 20 seconds on "defrost" power.

Cream together, softened cream cheese and the unsalted butter with a hand-held electric mixer.

When the cream cheese and butter are thoroughly mixed, keep the motor running and pour in just enough of the warmed honey to make a spread-able frosting. You will use from 1/4 to 1/2 cup of honey.

note: Spread over the top and sides of the cake. After frosting, you will need to store the cake in the refrigerator. However, unlike most cakes, you can wait to frost it until just before serving time. If you plan to ship this cake, it keeps better
unfrosted.

TROPICAL PEPPER POT
Serves 8

11/2 pounds stewing beef
1/4 pound salt pork, diced
1 tablespoon oil
2 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
1/2 teaspoon pepper
3 sweet potatoes, cubed
1 tomato, chopped
3 cups fresh spinach, stems removed
1 cup kale, chopped
1 teaspoon hot pepper sauce
8 cups water

In a large skillet, brown the beef and salt pork in oil over medium-high heat.

Add garlic, onion, green pepper, pepper and cook over medium-high heat for an additional 3 minutes.

Transfer the mixture to the slow cooker and add the potatoes, tomatoes, spinach, kale, hot pepper sauce, and water.

Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

WILD RICE AND CHICKEN SOUP
Makes 6 servings Because wild rice takes about an hour to cook, allow time to prepare it before making the soup, or make the soup with leftovers from the
night before.

2 skinless, boneless chicken breasts
3 cups low-sodium chicken broth
1 cup water
2 tablespoons butter
1 cup sliced celery
1/2 cup coarsely shredded carrot
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
1 cup half-and-half
1/3 cup sliced almonds, toasted
1/4 cup chopped parsley

In a pot, cover chicken with broth and water and bring to a simmer. Cook for 8 to 10 minutes, until chicken is just cooked through. Skim off any scum that appears on the surface and discard. Remove chicken from broth, let cool slightly and cut into bite-size cubes. Reserve broth.

In a stockpot, melt butter. Add celery, carrot, onion and green pepper and cook until softened, about 5 minutes. Stir in flour, salt and pepper until blended. Add wild rice, chicken and reserved broth and stir to combine. Bring to a boil, cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add half-and-half, almonds and parsley. Cook just until hot. Do not boil.