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).

ANDALUSIAN ONION AND ALMOND SOUP
AVOCADO AND BEET SALAD
BAKED CUSTARD W FRESH RASPBERRY SAUCE
BAKED EGGS WITH CHEESE AND BASIL SAUCE
BANANA CREAM PIE
BARBECUED LAMB CHOPS
BEEF DAUBE
BLACK FOREST PIZZA
BLUEBERRY CREAM CHEESE POUND CAKE
BLUEBERRY SOUP
BOSTON CLAM CHOWDER THICK AND CREAMY
BOURBON FUDGE BROWNIES
BROCCOLI SALAD
BURRITO WRAPS
CAJUN SEAFOOD BISQUE
CHICKEN BREASTS, MAPLE-GLAZED, WITH PEARS
CHICKEN BREASTS WITH LEMON AND CAPERS
CHICKEN-FRIED STEAK
CHICKEN IN ALMOND SAUCE
CHICKEN WITH ORANGE ALMOND SAUCE
CHOCOLATE AND PEAR BREAD PUDDING
CHOCOLATE OATMEAL COOKIE PIE
COBBLERS
COCOA MERINGUE BROWNIE TORTE
CORN AND BLACK BEAN SALAD
CORN / BROCCOLI PUFF
CRANBERRY SYRUP
CREAM OF MUSHROOM SOUP
CRISPY NOODLE PANCAKE & STIR-FRY
FRIED CORN
FRIED DILL PICKLES
FRITTATA
GREEK LEMON SOUP
GREEN CHILI ENCHILADAS
GRILLED GARLIC DRUMSTICKS
HAKE BASQUE STYLE
HAM GLAZES
HEAVENLY CHOCOLATE CAKE
ICEBOX ROLLS
ITALIAN RICOTTA CHEESECAKE
LEMON GARLIC CHICKEN
MEDLEY OF FRUIT PIE
MEXICAN CHEESECAKE
MISSY POTATOES
MORITOMO DIPPING SAUCES
ORANGE PINEAPPLE MOLD
ORZO-BROCCOLI PILAF
PEACHY CHEESECAKE SQUARES
PEPPERONCINI BEEF
POTATO DREAM
POTATO SALAD FROM HENDRICKSON’S
PUMPKIN NUT CAKE
PUREED CARROT AND APPLE SOUP
RED BEANS, RICE AND KIELBASA
RICE INFORMATION AND DIRECTIONS
RUSSIAN EASTER BREAD
SAUSAGE AND RIGATONI CASSEROLE
SCALLOPED POTATOES
SEAFOOD BISQUE
SPICED LEG OF LAMB
SPICY CHICKEN ENCHILADAS
SPINACH ARTICHOKE DIP
STRAWBERRY CREAM FRENCH TOAST
STUFFED MEXICAN PIE
TOMATO SOUP WITH BALSAMIC VINAIGRETTE
TOSTADA SOUP
TUSCAN CHICKEN ROLLS WITH PORK STUFFING
VINAIGRETTE INFORMATION & INSTRUCTIONS
WHOLE WHEAT BANANA BREAD
"WIDOWED" POTATOES
ZABAGLIONE

ANDALUSIAN ONION AND ALMOND SOUP
References to this delicious soup are found dating back to the 16th century.

2 Tablespoons olive oil
2 large onions, sliced thin
6 cups chicken stock
1 cup dry white wine
1 bay leaf
2 whole sprigs parsley
Salt and white pepper to taste
2 ounces blanched almonds (about 40)
1/4 teaspoon cumin

Garnish: 6 slices French-style bread, 1/4 inch thick, lightly toasted in the oven. 1/2 cup Parmesan cheese, grated and sliced almonds that have been toasted.

Heat the oil in a large pot, then sauté the onion slices until they are wilted, not brown. Add the stock, wine, bay leaf, parsley, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Grind the almonds as finely as possible in your blender--then carefully add 1/2 cup of the hot soup broth, blending it to a milky liquid with no large pieces or chunks of almonds. Strain the broth back into the soup pot. Stir in cumin. Cover again and simmer 30 more minutes.

To serve, remove the parsley and bay leaf. Ladle the soup into individual bowls and top each with a slice of toast sprinkled with cheese.

Place the bowl under a broiler for a minute or two, until the bread and cheese are golden. Serve immediately, sprinkled with the toasted almonds.

AVOCADO AND BEET SALAD
Serves 8

1/4 cup Italian dressing
1/4 cup orange juice
8 medium beets, roasted, peeled and cut into wedges
4 medium avocados, peeled, pitted and cut into wedges
1 medium red onion, thinly sliced
1/4 cup chopped fresh parsley
1 Tbsp. grated orange peel

Mix dressing and orange juice in large bowl. Add beets; toss to coat. Set aside.
Arrange avocados on serving platter; top with layers of onions and beet mixture.
Sprinkle with parsley and orange peel.

To Roast Beets: Gently wash beets; pierce in several places with fork. Place beets in center of large sheet of foil. Drizzle with 1/4 cup Italian dressing. Fold up sides of foil to enclose beets; seal foil packet tightly. Bake at 400°F for 45 minutes or until beets are tender. Open foil; let beets stand in foil until cooled. To peel, gently rub skins of beets with cloth or paper towel until skins are removed.

BAKED CUSTARD W FRESH RASPBERRY SAUCE

3 eggs, slightly beaten
1/3 cup sugar
1 tsp vanilla
dash of salt
2-1/2 cups very warm milk
ground nutmeg
fresh raspberry sauce (below)

Heat oven to 350 degrees.  Mix eggs, sugar, vanilla and salt in medium bowl.  Gradually stir in milk.  Pour into six 6-oz custard cups.  Sprinkle with nutmeg.

Place cups in rectangular pan, 13 x 9 x 2-inches, on oven rack.  Pour very hot water into pan to within 1/2 inch of tops of cups. (This is a Bain Marie.)

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.  Remove cups from water.  Cool about 30 minutes.  Unmold and serve warm with Fresh Raspberry Sauce.  Store covered in refrigerator. Makes 6 servings

Fresh Raspberry Sauce

1 cup fresh or frozen (thawed & drained) raspberries
1 tbsp water
1 tbsp sugar

BAKED EGGS WITH CHEESE AND BASIL SAUCE
(The Newhnham Suncatcher Inn, Saugatuck, MI)

3 tbsp margarine or butter
2 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 tsp dried basil
1 cup milk
4 eggs
1/4 cup shredded mozzarella cheese

In a small saucepan melt the margarine or butter. Stir in the flour, salt, pepper, and dried basil. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute more. Remove from heat. Spray four 6 oz custard cups with nonstick coating. To assemble, spoon about 2 tbsp basil sauce into each dish. Gently break an egg into the center of each dish. Spoon remaining sauce on top of eggs. Bake at 350 for 18 to 20 minutes or until egg
is set. Sprinkle with cheese. Let stand till cheese melts. Garnish with fresh basil, if desired. Serves 4.

BANANA CREAM PIE
From Clementine’s Servings: 10 to 12

Pastry Cream
1/2 cup cornstarch
1 1/4 cups sugar
4 egg yolks
2 eggs
2 cups milk
1/2 vanilla bean, cut in half, seeds scraped out but retained
4 tablespoons butter, cut into small pieces

Sift together the cornstarch and sugar.

Combine the egg yolks and eggs in a separate bowl and set aside.

In a heavy bottomed saucepan combine the cornstarch and sugar. Stir in the milk and the vanilla bean with seeds. Heat the mixture to a simmer, stirring, and cook for 2 minutes, stirring constantly. Remove the vanilla bean.

Pour a little of the hot milk mixture into the eggs and whisk to combine. Return the egg-milk mixture to the saucepan and whisk to combine. Heat to a simmer again. Continue to cook over low heat until the mixture thickens, about 1 minute.

Remove from heat and whisk in the butter until it is fully incorporated and the mixture is smooth. Strain into a bowl, then cover the surface with plastic wrap. Cool completely in the refrigerator.

Assembly

1 1/2 cups heavy cream
1/4 cup crème fraîche
3 cups (1 recipe) pastry cream
3 1/2 medium bananas, sliced about 3/8-inch thick
1 (9-inch) graham cracker pie crust, baked

To make the filling, whip together the heavy cream and crème fraîche until soft peaks form. Stir the pastry cream until smooth. Fold one-half cup of the whipped cream into the pastry cream.

Line a baked graham cracker crust with one layer of sliced bananas. Reserve one-half banana to garnish the top, then fold the remaining banana slices into the filling.

Spoon the filling into the pie crust and top with the remaining whipped cream. Arrange the reserved banana slices on top. Serve chilled within 24 hours.

BARBECUED LAMB CHOPS

1/4 cup cooking oil
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons cider vinegar (or dry white wine)
2 tablespoons onion (minced)
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
8 lamb loin or rib chops (or 4 shoulder chops)

In small bowl, mix together all ingredients except lamb chops. Brush lamb chops generously with sauce and let stand one hour.

Grill chops six to seven inches from hot coals for 12 to 15 minutes per side (or until desired doneness), brushing frequently with sauce.

Serve chops with remaining sauce

BEEF DAUBE

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds cubed boneless chuck steak
1 cup beef broth
1/4 cup dry sherry
1/3 cup Dijon mustard
1/4 cup packed light-brown sugar
1/4 cup molasses
2 tablespoons Worcestershire sauce
6 cloves garlic, sliced
1 teaspoon dried Italian seasoning
2 tablespoons vegetable oil
1 1/4 cups baby carrots (6 ounces)
2 pounds red new potatoes, quartered
1 package (10 ounces) fresh mushrooms, quartered
1 package (10 ounces) frozen creamed pearl onions
2 tablespoons cold water

Heat oven to 350F. In plastic bag, shake 2 tablespoons flour, 1/4 teaspoon salt, pepper and beef to coat.

Whisk remaining salt, broth, sherry, mustard, sugar, molasses, Worcestershire, garlic and seasoning in bowl.

Heat oil in large deep ovenproof pot over high heat. Brown beef about 3 minutes. Stir in carrots; cook 4 minutes. Add potatoes, mushrooms, onions and beef broth mixture.

Bake, covered, in 350F oven 1 hour, stirring occasionally. Uncover; bake 20 minutes. Meanwhile, whisk remaining 2 tablespoons flour and water in small bowl. Stir into pot. Bake, uncovered, 10 minutes, to thicken.   Yield: 6 servings.

BLACK FOREST PIZZA

1 19.8 oz. box brownie mix
8 oz. cream cheese; softened
2 tablespoons confectioner's sugar
1 (8 oz) container frozen whipped topping; thawed
1 (21 oz) can cherry pie filling

Preheat oven to 350.

Coat a 12" pizza pan with nonstick cooking spray.

Prepare brownie batter according to the package directions. Bake for 20 to 25 minutes, or until toothpick inserted into the center comes out clean; let cool.

In a large bowl, beat the cream cheese, confectioner's sugar, and whipped topping until smooth.

With a wet table knife, spread the mixture evenly over the brownie pizza. Spoon the cherry pie filling evenly over that. Cut and serve immediately, or cover and store in refrigerator until ready to be served.

BLUEBERRY CREAM CHEESE POUND CAKE

1(2 layer) yellow cake mix
1 (3.4 oz. pkg) vanilla instant pudding
1/4 cup granulated sugar
1/4 cup water
3/4 cup vegetable. oil
3 eggs
1 (8 oz.) cream cheese, room temperature
1 can (l6.5 oz.) blueberries, drained, and juice reserved
1 cup confectioner's sugar

Preheat oven to 350. Grease and flour a 10 inch bundt pan.

In a large bowl, stir together cake mix, pudding mix, and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.

Bake in the preheated oven 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Make glaze: in a small bowl, combined confectioner's sugar with 2 tablespoons of the reserved blueberry juice. Drizzle over cake. Makes 14 to 16 servings

BLUEBERRY SOUP

10 oz. blueberries
1 cup water
1/2 lemon, sliced
1/2 cinnamon stick
1 Tbsp granulated sugar or sugar substitute
1/2 cup half-and-half

Combine the first 5 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove lemon and cinnamon stick, and purée soup in blender until smooth and velvety; press through a sieve if necessary. Cool, then chill thoroughly in refrigerator at least 5 hours. Just before serving, stir in
half-and-half. Serves 4.



BOSTON CLAM CHOWDER THICK AND CREAMY

1/4 lb. salt pork, minced (about 1 cup)
1 large onion chopped
1/4 cup all purpose flour
3 cups whole or low fat milk
4 cups clam liquor, clam broth, bottled clam juice or a combination
1 1/2 lbs. all-purpose potatoes, peeled and diced (4 to 5 cups)
1 large bay leaf, broken in half

2 tsp. dried thyme or 2 Tbsp. chopped fresh
3 cups coarsely chopped hard-shell clams (see notes)

2 cups half-and-half or light cream
Salt and freshly ground black pepper
1 Tbsp. unsalted butter

Cook the salt pork in a large kettle or soup pot over medium heat until the fat is rendered and the pork bits are crispy, about 10 minutes. Remove the pork with a slotted spoon to drain on paper towels leaving the drippings in the pot.

Add onion to the drippings and cook, stirring frequently, until it begins to soften about 6 minutes. Sprinkle on the flour and cook, stirring, for 2 minutes. Add the milk and clam liquor, whisking until smooth. Add the potatoes, bay leaf, and dried thyme (if using dried) and cook, uncovered, for 10 minutes, until the potatoes are almost tender.

Add the clams and fresh thyme (if using fresh) and stir in the half-and-half. Continue to simmer until the potatoes are tender, about 5 more minutes. Season with salt and pepper to taste. Remove from the heat and let the chowder sit, partially covered, at room temperature for at least 1 hour, or refrigerate up to 2 days. Reheat gently, discarding the bay leaf.

To serve: Ladle chowder into soup bowls; add a small square of butter, and
stir to swirl in. Sprinkle with reserved salt pork cracklings, if you like.


Notes: You can buy chopped fresh clams from a fish market, or use 5 quarts of scrubbed hard-shell quahogs and steam them in a small amount of water in a large kettle until they open, 5 to 15 minutes, depending on size. Then scrape out clam meat and chop or cut it with scissors into cranberry-size pieces. Pour the
cooking liquid into a glass measuring cup; let any mud settle and pour off the clean broth to use in the chowder.

The easiest way to have clams on hand is to buy large cans from Costco.

BOURBON FUDGE BROWNIES

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350 degrees.

Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.

BROCCOLI SALAD

1 bunch fresh broccoli
1 medium sweet onion
1 cup sharp cheese, grated
1/4 to 1/2 pound bacon

Dressing:
1/2 cup mayonnaise-type salad dressing
1 1/2 teaspoons vinegar
1/4 cup sugar

Use only flowerets of broccoli and cut into pieces. Cut onion in half and slice thin. Fry bacon, drain, crumble. Toss broccoli, onion and cheese. Pour dressing over salad and toss again. Put crumbled bacon on top.

BURRITO WRAPS

1 packet Hidden Valley Original Ranch Salad Dressing Mix
2 cups shredded cooked chicken
1 cup sour cream
1/2 cup salsa
6 (10 inch) flour tortillas, warmed

Optional additions: black beans, shredded lettuce, red pepper strips, shredded cheese, black olives, sliced tomatoes, corn.

Combine dressing mix with chicken, sour cream, and salsa in saucepan; heat thoroughly. Fill tortillas with chicken mixture and desired fillings. Makes 6

CAJUN SEAFOOD BISQUE
Wild Horse Grill Yield: About 9 cups.

For seafood:
1/2 pound sea scallops
1/2 pound medium shrimp, peeled and deveined
1/4 cup olive oil
1 1/2 tablespoons Cajun seasoning (such as Paul Prudhomme brand)

For bisque:
1/2 cup (1 stick) butter
3/4 cup all-purpose flour
1 tablespoon olive oil
1/4 cup chopped shallots
1 1/2 tablespoons minced garlic
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 tablespoon Cajun seasoning
1 1/2 cups dry Sherry
3 cups clam juice or shrimp stock (see note)
1/3 cup tomato paste
1 quart heavy cream
Tabasco sauce
Worcestershire sauce

To prepare seafood: Preheat oven to 375 degrees. Remove the muscle from each scallop. Toss together scallops, shrimp, oil and seasoning; place on a baking sheet. Bake 8 to 10 minutes, just until opaque. Allow seafood to cool; chop into small pieces and set aside.

To prepare bisque: Melt butter in a small saucepan; stir in flour until smooth, making a roux. Set aside to cool.

In a large pot or Dutch oven, combine olive oil, shallots, garlic, bell peppers, oregano, thyme, tarragon, salt, black pepper and Cajun seasoning; cook over medium-high heat until vegetables are soft, about 6 minutes. Add Sherry; increase heat to high, and cook until liquid is reduced by half. Stir in clam juice or shrimp stock, tomato paste and cream. When liquid comes to a boil, whisk in roux, reduce heat and simmer for 15 minutes, stirring occasionally. Add seafood
and Tabasco and Worcestershire to taste; heat through.

CHICKEN BREASTS, MAPLE-GLAZED, WITH PEARS
Glazed with mustard and maple syrup, the chicken breasts roast on a bed of sautéed onions and pears. If you like, cook the pear mixture and brown the breasts in advance, then roast them together just before serving. Serve with steamed potatoes sprinkled with parsley. Serves 4

2 tablespoons butter
1 Spanish onion, coarsely chopped
1/2 teaspoon coarse salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 Bartlett pears (or other firm pears), peeled, cored, and thickly sliced
2 tablespoons chopped fresh sage
4 chicken breast halves (about 3 pounds)
2 tablespoons grainy mustard
2 tablespoons pure maple syrup

Set the oven to 450 degrees.

In a large skillet with an oven-proof handle (cast-iron works well), heat 1 tablespoon of the butter. Cook the onion with a pinch of salt and pepper over medium heat, stirring often, for 10 minutes, or until softened. Add the pears and cook for 5 minutes more. Sprinkle with the sage.

Meanwhile, sprinkle the chicken breasts with the salt and pepper. Remove the onion and pears from the pan and set aside. Add the remaining 1tablespoon butter and set the breasts in the pan, skin side down. Cook over medium heat for 5 minutes, or until the skin side is browned.

In a small bowl, combine the mustard and maple syrup. Turn the breasts skin side up. With the back of a spoon, spread the mustard mixture onto the skin of the chicken. Return the onion and pears to the pan, tucking them under the breasts.

Place the skillet in the oven and roast for 15 minutes, or until the chicken breasts are cooked through and glazed on top. Place a chicken breast half on each plate, add roasted pears and onion, and serve.

CHICKEN BREASTS WITH LEMON AND CAPERS

1/4 cup flour
1/4 tsp. black pepper
1/2 tsp. paprika
2 skinned, boned chicken breasts, about 1 lb., halved and pounded to 1/4-inch
thickness
5 tsp. corn oil
1/4 cup chicken broth
2 Tbsp. lemon juice
2 Tbsp. capers, drained

Combine the flour, pepper and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess.

In a heavy 10-inch skillet, heat the corn oil over mod high heat for 1 minutes. Add the breasts and cook about 3 minutes on each side; do not overcook. Transfer the breast to a heated platter.

Add the chicken broth to the skillet scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts and serve.

CHICKEN-FRIED STEAK
From Devil’s Pool

1  pound boneless beef top round steak, cut 1/2 inch thick
1/2  cup buttermilk or sour milk
1   egg, beaten
1/2  cup all-purpose flour
2  tablespoons cooking oil
3  tablespoons butter or margarine
3  tablespoons all-purpose flour
1/4  teaspoon garlic powder
2-1/4  cups milk
1-1/2  teaspoons instant chicken bouillon granules

Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish, combine buttermilk and egg. In another dish, mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.

In a 12-inch skillet, cook the meat in 2 tablespoons hot oil over medium heat for about 8 minutes or until coating is golden and meat no longer is pink, turning once.

For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy. Makes 4 servings.

CHICKEN IN ALMOND SAUCE
(Pollo en Pepitoria)

4-5 lbs chicken pieces
Salt and freshly ground pepper to taste
Flour for dredging
4 Tbsp lard or olive oil
25 whole blanched almonds
4-6 cloves garlic
1 thick slice bread, crust removed
1 medium onion, chopped
1 Tbsp chopped parsley
1/4 tsp ground cinnamon
A grating of fresh nutmeg
A pinch of ground cloves
10 whole black peppercorns
1/2 tsp saffron
1/2 cup dry sherry or white wine
1 cup chicken stock
1 bay (laurel) leaf
2 eggs, lightly beaten
1 Tbsp toasted sesame seeds

Season the chicken generously with salt and pepper and dredge lightly with flour.  Heat the lard in a large skillet and brown the chicken pieces on all sides.  Transfer the chicken to a large casserole.  In the same skillet, sauté the almonds, garlic, and bread until golden brown.  Transfer to a small bowl and sauté the onion in the remaining fat until lightly browned.  Combine the almonds, garlic, bread, parsley, cinnamon, nutmeg, cloves, peppercorns, saffron, and sherry in
an electric blender or food processor and process until smooth.  Stir the almond mixture into the onions and pour over the chicken pieces. Add the chicken stock and bay leaf and bring to a simmer over moderate heat.  Reduce the heat and simmer tightly covered until the chicken is tender, about 1 hour.  Remove from the heat and stir a little of the liquid into the beaten eggs.  Add the egg mixture to the chicken and stir gently over very low heat until the sauce has thickened - do not boil.  Serve garnished with toasted sesame seeds.  Serves 6 to 8.

CHICKEN WITH ORANGE ALMOND SAUCE

4 bone-in chicken breasts
2 Tbsp. olive oil
Salt and pepper
2 Tbsp. flour
1 and 1/2 cups orange juice
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/4 cup sliced almonds

Heat olive oil in a skillet. Sprinkle chicken with salt and pepper. Brown chicken on both sides in skillet. Place chicken in a baking dish. Add flour to drippings in the skillet stirring constantly over low heat. Add cinnamon and ginger and slowly pour in orange juice. Stir until mixture thickens. Add almonds and continue stirring. Pour over chicken and cook at 350 degrees for 1 hour or until chicken is done.

CHOCOLATE AND PEAR BREAD PUDDING

1  8-ounce package cream cheese , softened
2/3  cup sugar
1  teaspoon finely shredded orange peel
1  teaspoon vanilla
1/4  teaspoon ground nutmeg
1/4  teaspoon ground cinnamon
4   eggs
1-1/2  cups milk, half-and-half, or light cream
3  cups dry bread cubes (about 4 slices bread)
2  medium pears, peeled, cored, and thinly sliced (2 cups)
1/3  cup miniature semisweet chocolate pieces
1  teaspoon sugar
1/8  teaspoon ground nutmeg
1/8  teaspoon ground cinnamon

In a large mixing bowl beat cream cheese, the 2/3 cup sugar, lemon peel, vanilla, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with an electric mixer on low speed until smooth. Beat in eggs, one at a time, beating just until combined after each addition. With a large spoon, stir in milk or cream, bread, pears, and chocolate. Pour mixture into an ungreased 2-quart square baking dish, stirring gently to distribute chocolate.

In a small bowl combine remaining sugar, nutmeg, and cinnamon. Sprinkle over pear mixture. Place dish in a 13x9x2-inch baking pan; set on oven rack. Pour hot water into the 13x9x2-inch baking pan to a depth of 1 inch. Bake in a 350 degree F oven about 45 minutes or until knife inserted in custard near the center of dish comes out clean. Serve warm or cool. Makes 9 servings.

CHOCOLATE OATMEAL COOKIE PIE

     1/2 cup firmly packed brown sugar
     1/2 cup dark corn syrup
       2 eggs
       1 tsp vanilla extract
     1/2 tsp cinnamon
       1 pkg (6-oz) semi-sweet chocolate morsels
       1 cup chopped walnuts
     1/2 cup quick oats; uncooked
     1/2 cup raisins
       1 tbsp grated orange rind
       1 9-inch unbaked pie shell (see note)

Preheat oven to 350 degrees F. In large bowl, combine brown sugar, corn syrup, eggs, vanilla extract and cinnamon; beat well. Stir in semi-sweet chocolate morsels, nuts, oats, raisins and orange rind. Pour into prepared pie shell (see note). Bake at 350 degrees for 35-40 minutes. Serve warm. Garnish as desired. Makes one 9-inch pie.  Yield: 8 servings.

Note: If using frozen pie shell, it's necessary to use deep dish style, thawed. Place on cookie sheet and bake additional 10 minutes.

COBBLERS

Any Fruit Cobbler

  Measure 3 cups fruit of choice
  Butter bottom of baking dish (7-1/2 X 11") and place fruit in dish.

  Mix the following and drizzle over fruit:
3/4  cup sugar, creamed with 3 Tbsp. butter
        1 tsp. baking powder
        1/2 cup milk
        1 cup flour
        1/4 tsp. salt

Mix the following and place on top of dough:
        1 cup   sugar
        1/4 tsp  salt
        2 tbsp  cornstarch
   Pour 1 cup boiling water over all. Bake at 350 for 1 hour.

Deep Dish Cobbler

1/2 cup butter, melted
1 cup sugar
1 cup self-rising flour
1 cup milk
1 qt. fruit with liquid

Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add fruit; do not stir, bake at 350 degrees until golden brown.

Easy Peach Cobbler

5 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour (recipe follows)
1 1/2 cups milk
3/4 cup berries, if desired, frozen or fresh

Preheat oven to 350 degrees F.  Combine the peaches, 1 cup sugar and 1/2 cup
water in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put butter in a deep baking dish and place in oven to melt.  Mix remaining
1 cup sugar, self-rising flour and milk slowly to prevent clumping. Pour mixture over melted butter. DO NOT STIR. Spoon fruit on top, gently pouring in syrup. Sprinkle berries on top of hot peaches. Batter will rise to top during baking.  Bake for 30  to 45 minutes.  Serve with sweetened whipped cream or ice cream.

Cobbler Crust 

Melt:  1 stick butter or margarine in casserole dish

Mix the following and pour over the melted butter or margarine:
1 cup sugar
1 cup all purpose flour
1 teaspoon baking powder
1 cup milk

Place sweetened fruit on top of batter and bake at 350 degrees, or until batter is done.  You may use peaches, blackberries, apples, blueberries, cherries, strawberries etc.

COCOA MERINGUE BROWNIE TORTE

For the meringue:

4 egg whites (room temperature fresh eggs)
3 Tbl white sugar
1 Tbl white vinegar
2 Tbl cocoa powder

For the brownie layer:

1 box of brownie mix (your favorite) plus the ingredients to make the brownies
1 small jar of seedless raspberry preserves

For the topping:

One-half cup grated chocolate
One-quarter cup whipping cream
One-half pint of fresh raspberries

You'll need a clean cookie sheet and parchment paper to bake the meringue. Spray cookie sheet with a little oil and spread a piece of parchment paper on top cut to approximately the size of your cookie sheet. Now make the meringue.

Whip egg whites on high until soft peaks form. Slowly add sugar until stiffer peaks form. While mixer is running, drizzle in white vinegar. Mix a bit more and egg whites will become shiny and stiff. At the last minute, sprinkle in cocoa powder and do your final mix to incorporate the cocoa.

Use your 10-inch spring form pan to make the torte, so take the ring off to use as a measure for the size of the meringue. Place ring on the middle of the cookie sheet. Spread the meringue from the bowl inside the ring. It should be about 1 inch thick. Lift the ring and wash it off.

Bake the meringue at 225 degrees for one and a quarter hours. The meringue should dry out and be slightly crisp. A little moisture is fine. Don't be tempted to open the oven until your timer buzzes or you risk ruining your meringue.

Cool your meringue for about 10 minutes and carefully peel it from the parchment paper. Set aside.

Bake the brownies in the 10-inch spring form pan. Follow the cooking directions on the brownies for a 9-inch pan and watch them in the last couple of minutes so they don't over bake. The timing should be just about right.

Let the brownies cool and then remove the ring from the pan. Place the brownies on your dessert tray. Spread the top of the brownies with a generous helping of raspberry preserves. Three to four tablespoons ought to do it. Place the meringue, flat side down, on top of the brownies covered in raspberry preserves.

Heat chocolate and whipping cream until very warm. Stir constantly until chocolate is just melted. While its warm, spread the chocolate over the top of the meringue. You can wave it over in a squiggle pattern any way you like. Decorate with a scattering of fresh raspberries.

CORN AND BLACK BEAN SALAD
Serving Size : 4

2 ears corn on cob, whole
4 scallion -- sliced
1 14.5 oz. can black beans -- rinsed and drained
1 orange bell pepper -- seeded and chopped
1 1/2 tablespoons vegetable oil
1 tablespoon cumin -- ground
1/2 cup parsley -- chopped
3/4 cup salsa
or 2 Tbsp dried parsley
black pepper -- to taste
cayenne -- to taste
4 large Romaine lettuce leaves -- washed

Scrape corn kernels off of cobs into a medium serving dish.

Spray a large non-stick saucepot with olive oil spray, heat over medium and add olive oil.

Add scallions and chopped bell pepper, sauté until slightly tender.

Add corn and cumin, sauté until corn kernels begin to brown slightly. Add beans and remaining ingredients, stir well and season to taste.

Remove to serving dish corn was prepared in. Serve warm or chilled over Romaine lettuce leaves.

CORN/BROCCOLI PUFF
(BISQUICK)

2 (10 oz.) pkgs. frozen corn OR chopped broccoli
1 cup Bisquick
1 cup milk
2 eggs
1/2 teas. salt
1 cup shredded Cheddar cheese (4 oz.)

Heat oven to 325 degrees. Spray 1 1/2 quart round casserole. Cook corn (or broccoli) as directed on package, drain. Beat Bisquick, milk, eggs and salt with spoon until smooth. Stir in corn (or broccoli) and cheese. Pour into baking dish. Bake until knife inserted halfway between center and edge comes out clean, about one hour. Serve immediately. 6 servings.

CRANBERRY SYRUP

1 cup sugar
1 cup packed brown sugar
1 cup cranberry juice
1/2 cup light corn syrup

In a saucepan, combine the sugars and cranberry juice, bring to a boil, stirring constantly. Boil for 4 minutes.

Add corn syrup, boil and stir 1 minute longer. Serve over pancakes, French toast or waffles.

CREAM OF MUSHROOM SOUP

   1 cup  whipping cream
   1 tbsp  cornstarch
  1/2 tsp  freshly ground black pepper
 1/2 tsp  cayenne
  1/4 tsp  salt
  1/2 cup  minced onion
   1 lb  mushrooms -- half sliced, half chopped
   2 tbsp  butter -- divided
  1/2 red bell pepper -- diced (optional)

In small bowl or cup, mix 1/4 cup whipping cream with cornstarch until smooth. Over low heat, combine remaining cream, the cornstarch mixture, black pepper, salt, and onion. Stir constantly until mixture thickens, about 10 minutes.

Meanwhile, sauté mushrooms and optional diced red bell pepper in one tablespoon of butter until softened; add to soup, and stir over medium low heat about 5 minutes or until thoroughly cooked. Just before serving stir in one tablespoon (or more to taste) butter.  Yield: 4 half-cup servings.

CRISPY NOODLE PANCAKE
WITH STIR-FRIED VEGETABLES

For the sauce:
1 Tbsp peanut or vegetable oil
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp cornstarch (cornflour)
1 tsp grated fresh ginger
1-2 cloves garlic, finely chopped
Hot red pepper flakes to taste (optional)

For the noodle pancake:
8 oz Chinese noodles or thin spaghetti
1 tsp sesame oil
3 Tbsp peanut or vegetable oil

For the stir-fried vegetables:
3 Tbsp peanut or vegetable oil
1 tsp grated fresh ginger
2-4 cloves garlic, thinly sliced
3 scallions, green and white parts, trimmed and cut into 1-inch pieces
1 cup snow peas, trimmed
1 cup sliced mushrooms
1 cup broccoli florets
1 red bell pepper (capsicum), cored, seeded, and cut into strips
1 green bell pepper (capsicum), cored, seeded, and cut into strips
1/4 cup sliced water chestnuts

Mix the ingredients for the sauce in a small bowl and set aside.  Cook the noodles according to the package directions and drain.  Rinse with cold water and drain again.  Place the noodles on a clean kitchen towel, pat dry, and toss with the sesame oil.  Heat the peanut oil in a large skillet (preferably non-stick) over moderate heat and arrange the noodles in a uniform layer in the skillet.  Cook covered, shaking the pan occasionally, until the noodles are browned and crispy on the bottom, about 5 minutes.  Invert a platter or cutting board over the
skillet, invert both, and slide the noodles back into the skillet cooked side up.  Cook covered until the bottom is browned, about 3 to 4 minutes.  Meanwhile, stir-fry the vegetables by heating the peanut oil in another large skillet over high heat.  Sauté the ginger, garlic, and scallions for 1 minute, then add the remaining vegetables. Sauté for 2 minutes and stir in the sauce.  Continue cooking, stirring
constantly, until the vegetables are crisp-tender and coated with the sauce, 2 to 3 minutes.  Transfer the cooked noodles to a serving platter, spoon the vegetables on top, and serve immediately.  Serves 4 to 6.

FRIED CORN

1 can whole kernel corn (size of can depends on how much you wish to make)
flour (amount depends on size of can)
salt and pepper to taste
1 tbsp cooking oil (or bacon drippings)

Drain all the juice from can of corn. Mix corn in a bowl  with flour, salt and pepper until coated well.

Warm oil in a skillet. Add the corn mixture. Fry until golden brown, then drain.

Note: You can make this with MexiCorn, garlic salt and bacon drippings instead of oil.

FRIED DILL PICKLES

1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp salt
1 cup ice water
1 egg yolk
2 Tbsp dill pickle juice
8 medium to large dill pickles, sliced 1/4" thick or use 4 cups drained
dill pickle slices
oil for frying

In a large bowl, combine flour, cornstarch, baking powder, and salt.  Make a well in the center and add water, egg yolk, and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.  Heat at least 2 inches of oil in deep fryer or large saucepan to 375 degrees Fahrenheit. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden brown and crisp, 1 1/2 to 2 minutes. Drain on paper towel and serve at once.  Dip in a sauce if preferred. Makes about 8 servings as an appetizer or side dish.

FRITTATA

2 Tbsp Italian Dressing
1 bunch asparagus spears, cut in 1/2-inch pieces
8 eggs
1/4 cup milk
1 cup Cheddar Cheese, divided

Heat dressing in a large nonstick ovenproof skillet. Add asparagus; cook 5 minutes, stirring occasionally. Beat together eggs, milk and 1/2 cup cheese in a medium bowl until well blended. Pour over asparagus and stir gently.

Bake at 350°F for 25 minutes or until set, sprinkling with remaining 1/2 cup cheese after 20 minutes. Cut into wedges to serve. Makes: 4 servings

GREEK LEMON SOUP

6 cups chicken broth
1/2~3/4 cup long-grain rice
3 egg yolks
1/4 cup lemon juice
Salt and freshly ground pepper to taste
Fresh lemon sliced thinly for garnish
Chopped parsley for garnish

Bring broth to a boil and add rice. Cover and reduce heat, allowing rice to simmer until tender, about 20 minutes.

Whisk egg yolks and lemon juice together until well-combined.

When rice is done, remove soup from heat and ladle 1 cup of the hot broth into egg and lemon mixture. Wisk this back into remaining soup.

Return soup to medium heat, stirring constantly. Do not let soup boil or it will curdle. Add salt and pepper to taste and serve immediately.

Garnish with lemons slices and parsley and serve with French bread.
Makes 4 servings.

GREEN CHILI ENCHILADAS

1 1/2 lbs ground beef (3 3/4 cups browned)
1 1/4 cups chopped onion
1 Tbsp chili powder
salt and pepper to taste
8-12 flour tortillas
3 cups grated Monterey jack cheese
1 can cream of chicken soup
1 1/2 cups sour cream
1- 4 ounce can diced green chilies

Brown beef and onions.  Combine with chili powder, salt and pepper.  Reserve
1 cup cheese (in a 1 quart freezer bag if you’re going to freeze it) to use when serving.  Spoon enough meat mixture and cheese on each tortilla to cover 1/3 of it.  Roll tortilla beginning at the filled edge.  When complete, combine soup, sour cream and chilies to make sauce, pour over tortillas. *** If you’re not going to freeze it, bake at 375 Deg. F. for 20 to 25 minutes. Sprinkle with cheese during the last 10 minutes.

***To freeze: Cover with foil and freeze with bag of cheese taped to it.  To prepare for serving, thaw and bake uncovered at 375 for 20-25 minutes.  Sprinkle with cheese during the last 10 minutes

GRILLED GARLIC DRUMSTICKS
   2 tablespoons  olive or vegetable oil
1/4 teaspoon  salt
1/8 teaspoon  ground red pepper (cayenne)
   1 clove  garlic -- finely chopped
   4 chicken drumsticks (about 1 1/2 pounds)
      chopped fresh cilantro -- if desired

Heat coals or gas grill. Mix oil, salt, red pepper and garlic; brush on chicken.

Cover and grill chicken 4 to 6 inches from medium heat 30 to 40 minutes,
turning 2 or 3 times, until juice is no longer pink when centers of thickest pieces are cut. Sprinkle with cilantro.  Yield: 4 servings.

To Broil: Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 30 to 40 minutes, turning 2 or 3 times, until
juice is no longer pink when centers of thickest pieces are cut.

HAKE BASQUE STYLE

2 lbs. hake filets
Salt to taste
1/2 cup flour
1 cup olive oil
2 eggs, beaten
2 lemons, cut into wedges
Several romaine (cos) lettuce leaves

Sprinkle the filets with salt and dredge them in flour, patting it in. Heat the oil over medium flame in a deep skillet. When it is hot, dip the filets in the egg and coat well. Put the fish in the hot oil and turn to ensure that both sides brown nicely.

Arrange the lettuce on a platter and arrange the filets on it. Garnish with the lemon wedges. Serve piping hot. Serves 6.

HAM GLAZES
Pour glaze over the ham before baking. Brush on some more every 30 minutes.

Five-Spice Plum Glaze: In a small saucepan combine 1 cup plum jam, 1
tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon
ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon
vinegar. Cook and stir until bubbly. Cook and stir 2 minutes more. Makes
about 1 cup.

Maple-Pecan Glaze: In a small saucepan combine 1 cup maple syrup or
maple-flavored syrup and 1 cup orange marmalade. Heat and stir until
bubbly. Whisk in 1 tablespoon margarine or butter until smooth. Stir in 1/2
cup chopped toasted pecans. Makes 2 cups.

Cranberry Glaze: In a small saucepan combine one 12-ounce can frozen
cranberry juice concentrate, thawed; 3 tablespoons Dijon-style mustard; 2
tablespoons brown sugar; 2 tablespoons lemon juice; 4 teaspoons cornstarch;
and 1/4 teaspoon ground cloves. Cook and stir mixture until thickened and
bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.

HEAVENLY CHOCOLATE CAKE

1 pound best-quality milk chocolate
10 tablespoons unsalted butter
5 extra-large eggs at room temperature

Preheat the oven to 375 F.

Line a 9" springform pan with a round of parchment paper. Spray
sides of pan including parchment with nonstick cooking spray.

Chop chocolate into pieces and cut butter into small chunks. Place them in top of a double boiler and melt, stirring frequently, until smooth. Keep warm.

In a warmed bowl, using an electric mixer, whip eggs together with a pinch of salt until mixture triples in volume, about 6 minutes.

Fold chocolate mixture into whipped eggs with a flexible rubber spatula until completely incorporated.

Pour mixture into prepared pan. Bake 22 minutes. The center will still be a little soft. Remove from oven. Let cool for at least 30 minutes before cutting. The center may ooze a little, which is wonderful. Serve warm, or refrigerate for up to 2 days and let sit at room temperature for at least 1 hour before serving. (I have only served it after being refrigerated overnight) . Serves 10

ICEBOX ROLLS
From Southern Living

1 cup water
1/2 cup shortening
1 (1/4-ounce) envelope active dry yeast
1/2 cup warm water (100° to 110°)
1 teaspoon sugar
2 large eggs
1/2 cup sugar
1 teaspoon salt
5 cups bread flour
1/4 to 1/2 cup butter, melted

Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled.

Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.

Cover and chill dough 12 hours or up to 5 days.

Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.

Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.

Bake at 400° for about 15 minutes or until golden brown. Brush again with melted butter, if desired. Yield: Makes 3 to 4 dozen

ITALIAN RICOTTA CHEESECAKE

Crust:
2 tablespoons butter, at room temperature
1 egg
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/8 teaspoon lemon extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons pine nuts, toasted
1 egg white, lightly beaten

Filling:
1 1/4 pounds ricotta cheese
1 cup sugar
5 eggs
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind

Topping:
2 tablespoons apricot jam
9 tablespoons pine nuts, toasted

Crust: Beat butter, egg and sugar in small bowl until combined, 2 minutes. Beat in extracts.

Sift flour, baking powder and salt into medium-size bowl. Beat flour into egg mixture until dough forms.

Roll dough out between 2 sheets of waxed paper into 10-inch circle. Remove top sheet. Invert dough into 9-inch spring form pan; press over bottom and 1/2 inch up sides of pan. Peel off paper. To patch any small holes, push dough together with fingers.

Scatter nuts over crust; lightly press nuts into crust. Brush pastry with a small amount of egg white. Discard rest of white. Wrap bottom and sides of 9-inch spring form pan with foil.

Heat oven to 325F.

Filling: Beat together ricotta cheese, sugar, eggs, flour, vanilla and lemon rind in medium-size bowl until well combined, about 2 minutes. Pour into crust. Place spring form pan in large baking pan on oven rack. Pour hot water into large pan to come halfway up sides of spring form.

Bake in 325F oven for 1 1/4 hours or until filling is set. If top of filling begins to brown too much, cover loosely with aluminum foil. Remove spring form pan from water bath; carefully remove foil from pan. Run knife around edge of cake. Cool pan on wire rack. Refrigerate 6 hours or overnight.

Topping: Remove side of pan. Melt jam in small saucepan. Brush around top edge of cake, about 1 inch. Sprinkle border with nuts.   Yield: 16 servings.

LEMON GARLIC CHICKEN
Serves 4

1 Tbsp margarine or butter
4 boneless, skinless chicken breasts
3 cloves garlic, minced
2 cups water
3/4 cup uncooked rice
2 chicken bouillon cubes
1 lemon, halved
1 1/2 cups frozen veggies mix (broccoli, carrots, and cauliflower)
1 small can of diced pineapples (optional)

Melt margarine in large nonstick skillet.  Add chicken and cook over medium high heat 5-7 minutes until light brown.  Add garlic and cook briefly.  Add water, rice, bouillon cubes, and juice from half lemon. Bring to a boil.  Cover, reduce heat, and simmer 20 minutes.

Add broccoli, carrots, and cauliflower and continue cooking until vegetables are cooked to your desire.  Slice other half of lemon and add as garnish.  Add pineapple and serve.

MEDLEY OF FRUIT PIE

1 can (14-1/2 ounces) pitted tart cherries
1 cup sugar
1/4 cup all-purpose flour
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) cherry gelatin
10 to 13 drops red food coloring, optional
3 medium firm bananas, sliced
1/2 cup chopped pecans
1 pastry shell (9 inches), baked
Whipped topping

Drain cherries, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large saucepan, combine sugar and flour. Stir in the pineapple, cherries and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add gelatin powder; stir until dissolved. Stir in food coloring if desired. Cool until partially set.

Stir in bananas and pecans. Pour into the pie shell. Refrigerate for at least 3 hours before serving. Garnish with whipped topping. Yield: 6-8 servings.

MEXICAN CHEESECAKE
An entrée

2 - 8 oz. packages cream cheese
1 tsp. instant chicken bullion
1 tsp. chili powder
2 eggs
4 Tbs. hot water
1 cup finely chopped chicken
1 - 4 oz. green chilies

Beat together the cheese, bullion, and the chili powder. Beat in the eggs and water; then stir in the chicken and chilies. Bake in a greased casserole for 30 minutes at 350°. This recipe can be doubled and baked in a 9" spring form pan like a regular cheesecake. You can freeze the chicken for this and make it later, or it can be made and frozen. Allow to thaw 2 hours before baking.

MISSY POTATOES
(The Park House Inn B&B, Saugatuck, MI)

1 (2 pound) package frozen hash brown potatoes, thawed
1 (16 oz.) carton commercial sour cream
1 (10 3/4 oz.) can cream of celery soup
1 cup (4oz.) shredded sharp cheddar cheese
1/2 cup butter or margarine, softened
1 tsp. salt
1 tsp. coarsely ground black pepper
1/2 cup round buttery cracker crumbs
dash of Tabasco

Combine all ingredients except cracker crumbs; spoon into a lightly greased 13x9 baking dish. Sprinkle cracker crumbs evenly over top of potato mixture. Bake at 350 for 40 minutes or until bubbly. Yields 10 to 12 servings.

MORITOMO DIPPING SAUCES

Hibachi Ginger Sauce

6 tablespoons ginger
3 ribs celery
1 carrot
1 onion
1/2 lemon, peeled
2 cups vegetable oil
1/2 cup sugar
1 cup soy sauce

Coarsely chop vegetables. Blend in blender until smooth. Good for marinades.

Hibachi Mustard Sauce

1/2 cup wasabi powder
1/2 cup sesame seeds
3 ribs celery
1 carrot
1 onion
3 to 4 cloves garlic
2 cups vegetable oil
1 cup soy sauce

Coarsely chop vegetables. Blend in blender until smooth. Good for marinades.

ORANGE PINEAPPLE MOLD

1 (3 oz) pkg. orange jell-o
1/3 cup sugar
1 cup boiling water
3/4 cup sour cream
1 (8 oz) crushed pineapple, undrained
1 (11 oz) can drained mandarin oranges

Dissolve sugar and jell-o in water. Add pineapple and oranges into jell-o. Stir in sour cream and mix well. Pour into a gelatin mold and chill for several hours.

ORZO-BROCCOLI PILAF

2  teaspoons olive oil
1  cup sliced fresh mushrooms
1/2  cup chopped onion
2/3  cup orzo pasta (rosamarina)
1  14-ounce can reduced-sodium chicken broth
1/2  cup shredded carrot
1  teaspoon dried marjoram, crushed
1/8  teaspoon black pepper
2  cups small broccoli florets

In a large saucepan heat olive oil over medium-high heat. Cook and stir the mushrooms and onion in hot oil until onion is tender. Stir in the orzo. Cook and stir about 2 minutes more or until orzo is lightly browned. Remove from heat.

Carefully stir in the chicken broth, carrot, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until orzo is tender but still firm. Remove saucepan from heat; stir in broccoli. Let stand, covered, for 5 minutes. Makes 6 servings.

PEACHY CHEESECAKE SQUARES

2 cups sliced, ripe peaches (5 large to 8 small)
2 teaspoons sugar
1/2 teaspoon cinnamon
2 1/4 cups all purpose flour
1 1/2 cups powdered sugar
2 sticks cold butter
1- 8 ounce package cream cheese, softened
1-14 ounce can sweetened condensed milk
1 egg
2 teaspoons vanilla

Preheat oven to 350. Peel and core the peaches. Slice thinly or chop and toss with cinnamon and sugar, set aside. In a large bowl, combine flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. If you don't mind the mess, it is easier to do this with your hands. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the bottom of a 13x9 inch pan (I prefer glass).Bake the crust for 15 minutes.

While the crust is baking, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla. Mix well. After the crust has baked for 15 minutes, remove from oven and carefully smooth the peaches over the crust in an even layer. Drizzle with any peach juice that is left in the bowl. Pour the cream cheese mixture over the peaches. Sprinkle the reserved crust mixture over the cream cheese filling. Bake for 30 to 35 minutes until bubbly and starting to brown on top. It is easiest to cut the bars after they have chilled for a while, but they are incredibly delicious warm. If there are any leftovers, store in the fridge.

PEPPERONCINI BEEF

3 to 4 Lb Roast
Several Cloves of Garlic (to taste)
1 Jar Pepperoncini Peppers
Provolone Cheese, for garnish
Hoagie Rolls, or favorite rolls

Slice garlic cloves into thirds length-wise, make slits in the roast and insert garlic cloves in roast.  Place roast in crock-pot, pour contents of entire jar over roast, and cook 6 to 8 hours, or until roast is falling apart.

Serve on hoagie rolls, with provolone cheese, and condiments of choice.

When making the sandwiches, place beef on rolls, cover with provolone, wrap
in paper towel, and zap in microwave for a few seconds.  Use the pepperocinis in the sandwich.

POTATO DREAM
This recipe makes 4 meal entrée dishes for 6 hungry people. It is a LOT!

8 lbs. frozen hash browns (diced type is best or 1/2 diced 1/2 shredded)
4 tsp. Season salt
1 tsp. ground black pepper
1/4 tsp. ground cayenne pepper
2 26-oz. cans condensed cream of mushroom soup
1 lb. sharp cheddar cheese, grated
1 lb. Jack cheese, grated
2 cup chopped onion
6 cups sour cream
2 cups milk or more as needed to combine
6 cups ham, diced

Topping
4 sleeves Ritz type crackers, crushed
1 cup butter, melted
4 Tbsp. chopped chives

Combine crackers, butter, and chives.  Divide into 4 1qt. zipper bags and set aside.  In a very large bowl or clean dish pan, combine hash browns, salt, ground peppers, soup, cheeses, onion, sour cream, ham, and milk.  Pack into 4 9x13 or 3 quart casseroles or zipper bags.  Attach one bag of topping to each casserole, label and freeze.

To serve: Thaw.  Top with crumbs and bake at 350 deg. F. for 1 hour or until
hot and bubbly.

POTATO SALAD FROM HENDRICKSON’S
Yield: 4 to 6 servings.

2 pounds potatoes
1/2 cup finely chopped yellow onion
1 medium rib celery, finely chopped
1 hard-cooked egg, chopped, optional
1/2 teaspoon celery seed
2 tablespoons diced pimentos
Salt
Ground black pepper
1/2 cup mayonnaise
1/4 cup Hendrickson's salad dressing and seasoning
1/2 teaspoon Durkee's sandwich sauce, optional
1 teaspoon prepared yellow mustard

Boil potatoes until tender. Let cool. Cube or slice potatoes; transfer to a large bowl. Add onion, celery, egg, celery seed, pimentos and salt and pepper to taste.

In a small bowl, stir together mayonnaise, salad dressing, sandwich sauce and mustard. Pour over potatoes and refrigerate.

If mixture is dry, add more salad dressing just before serving.

PUMPKIN NUT CAKE

1 pkg. (l layer) white cake mix
1 egg
1/2 cup canned pumpkin
1/4 cup water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 cup chopped nuts

Stir together the cake mix, egg, pumpkin, water, cinnamon and nutmeg. Beat with an electric mixer on medium speed for 2 minutes. Turn into a greased 8 x 8 baking pan. Top with nuts. Bake at 350 oven for 20 to 25 minutes. Cool.

PUREED CARROT AND APPLE SOUP

2 Tbsp unsalted butter
4 large carrots, chopped
3 tart apples, chopped
1 cup water
Juice of 1 lemon
1/4 cup dry sherry
Salt and freshly ground pepper to taste
1/2 pint heavy (whipping, double) cream

Melt butter in a pot and add carrots; sauté a few minutes, stirring. Add apples and sauté briefly. Add water, lemon juice and sherry; cover pot tightly and simmer 15 minutes. Puree mixture and return to pot. Thin as needed with water
or cream and season to taste. To serve, either swirl the cream into a design into the soup or whip the cream and top the soup with it. Serves 4-6.

RED BEANS, RICE AND KIELBASA

1 package of Smoked or Kielbasa Sausage
1 can of red beans
1 small green bell pepper
2 regular-size cans of diced tomatoes
1 package of onion soup mix
Garlic powder
Worcestershire sauce
Cooked white rice

Cut the sausage into chunks and place into the crock-pot and then add the 1 can of red beans juice and all.

Remove the stem and seeds from the bell pepper and chop or dice and place into the crock-pot.

Add the 2 cans of diced tomatoes and the package of onion soup mix and then season lightly with garlic powder and a few dashes of Worcestershire sauce.

Do not add water.

Set your crock-pot temperature, as you would normally; low for 6-8 hours or on high for a faster meal 2, 3 or 4 hours. Serve over cooked white rice.

RICE INFORMATION AND DIRECTIONS

Storing and cooking rice is not hard. There is no reason to eat such inferior products as 'boil-in bags' and 'converted' (pre-cooked) rice. Sample various quality kinds of rice. Find the ones you like best. A good cook has several kinds in the pantry in any case, to use in different kinds of dishes or meals. If you
have access to Asian markets, you will find many choices at better prices than in an ordinary supermarket. Do not hesitate to save money by buying the larger bags; as long as you keep it in a cool, dry place, it will stay good for a few months. When you open the package, immediately insert several bay (laurel) leaves to prevent weevils and other bugs; they hate the smell of the leaves. Start
by deciding how much rice you want to cook. You need about 1/2 cup per person. If you are cooking for one, cook no less than a full cup, since smaller quantities do not do well.

Use the leftovers in soup; you would have to cook it for soup anyway. You can also use it to make Chinese fried rice dishes; they always start with cooked and chilled rice. You can freeze it successfully, too.

It is important to wash rice in several changes of water before using it. This step removes a lot of surface carbohydrates and improves the final texture. Do this with both white and brown rice. On the other hand, if you are using black sticky rice, you need to rinse it, soak it overnight in cold water, and rinse again. Put
the rice in a bowl of cold water and stir it with your hand; you will see the water become cloudy with starch. Drain in a sieve and repeat at least 8-10 times. For those of you who prefer fluffy rice, this washing is a very important step and the secret to maximum fluffiness.

Put the rice in a pot with a tight-fitting lid. Give the pot a shake to level the surface. Place the tip of an index finger straight down, lightly, on the surface of the rice. Add cold water until the water reaches the first joint (nearest the tip of
the finger). No matter how much rice you are using, or the size of the pot, this will always give you the right proportion of water. Guaranteed. Add a bit of salt to taste and a splash of oil or butter to taste. I like to add peanut oil; good olive oil
is also an excellent choice when you want its flavor to complement the other dishes to be served with the rice. Do not use corn oil or cheap vegetable oil or cheap margarine, as they will negatively affect the taste of the rice. Then if you like, add either a bay leaf or a length (perhaps about 4 inches) of kelp (brown
seaweed, kombu) for flavor and fragrance. Set the pot over medium heat and cover it tightly. When it boils, usually in a few minutes depending on the amount of rice, turn off the heat but *do not open the lid*. Set a timer for 30 minutes (45 for brown rice and 60 for black sweet rice) and leave it there. *Do not* give in
to the temptation to peek! I assure you that the rice will not go anywhere! You need to leave the steam undisturbed under the lid to finish cooking the rice to perfection, and if you mess with it, it will not become tender enough. When it is done, stir and fluff it a bit with a fork or chopsticks and serve. This method
guarantees you perfect rice every time.

RUSSIAN EASTER BREAD
A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter, and eggs. It's a central part of the Easter meal, served with sweet paskha cheese or unsalted butter.

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
Pinch of saffron threads, crumbled
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105–115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs

Special equipment: 2 (5- to 6-cup) soufflé dishes or 2 (2-lb) cleaned empty coffee cans

Make dough:
Heat milk, sugar, butter, saffron, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.

Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.

Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.

Form:
Generously butter soufflé dishes. Punch down dough and divide in half. Loosely wrap 1 piece in plastic wrap and set aside. Cut away one third of remaining piece of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.

Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner.

Cover loaves with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaves will rise about 1 inch above rims of dishes).

Bake:
Put oven rack in middle position and preheat oven to 350°F.

Lightly beat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn loaves out onto a rack, then turn right side up and cool completely.

note: Bread can be made 1 day ahead and kept, wrapped in plastic wrap, at room temperature or frozen 2 weeks. Makes 2 loaves.

SAUSAGE AND RIGATONI CASSEROLE

2 Tbsp olive oil
1 lb beef stew meat, cubed
1 lb Italian sausage, cut into 1-inch pieces
2 onions, chopped
4-6 cloves garlic, finely chopped
2 cans (15 oz each) tomato sauce
1 can (6 oz,) tomato paste
3 cups beef stock
2 cups dry red wine or additional beef stock
2 tsp dried oregano
Salt and freshly ground pepper to taste
1 lb rigatoni or other tubular pasta, slightly
under-cooked according to package directions
Chopped fresh basil or parsley for garnish

Heat the oil in a skillet and brown the stew meat and sausages in batches.  Transfer to a baking dish.  In the same skillet, sauté the onions and garlic until tender but not brown, about 5 minutes. Transfer to the baking dish and add the remaining ingredients except the rigatoni and garnish.  Stir to combine well and bake covered in a preheated 325 oven until the meats are tender, 1 1/2 to 2
hours.  Stir in the rigatoni and bake uncovered an additional 20 minutes.  Serves 8 to 10.

SCALLOPED POTATOES

6 medium potatoes, peeled and thinly sliced
1 onion, chopped
1/4 cup butter
1/4 cup flour
Salt and pepper to taste
1 and 3/4 cups milk

Place potatoes and onion in a greased casserole dish. Melt butter in saucepan, stir in flour, and salt and pepper and cook until smooth and bubbly. Slowly add milk and cook over low heat stirring constantly until mixture boils and starts to thicken. Pour sauce over potatoes and bake at 350 for 1 and 1/2 to 2 hours or until potatoes are tender.

SEAFOOD BISQUE

       1/2 cup finely chopped shallots (about 2)
       1/4 cup finely diced celery
       2 sticks (1/2 pound) butter
       1 quart water
       1 Tablespoon chicken base
       a sprinkle or two of instant flour
       2  6.5-oz. can chopped clams with juice
       1/2 lb uncooked shrimp, cleaned, shelled, deveined
       1/3 lb cod (leave in one piece)
       1/3 lb salmon (leave in one piece-remove skin)
       4 cups heavy cream
       1 small can crab meat
       1/2 cup dry sherry
       chives for garnish, optional


Sauté shallots and diced celery in butter, until soft. Add flour, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside. Bring 1 quart of water to a boil. Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.        Makes 8-10 servings.  

SPICED LEG OF LAMB

1  tablespoon mustard seeds
1  tablespoon coriander seeds
1  tablespoon whole black peppercorns
1/2  teaspoon dried thyme
1-1/2  teaspoons salt
1  tablespoon chopped garlic
1/4  cup finely chopped fresh flat-leaf parsley
1  (5 to 6 lbs.) lamb leg roast, boneless, tied
1  tablespoon olive oil

    Port Gravy:
3/4  cup water
3  tablespoons port
1  tablespoon all-purpose flour

Combine mustard, coriander, peppercorns and thyme in food processor or blender; process 1 minute or until seeds are coarsely crushed. Set aside.

Sprinkle salt over chopped garlic and press with side of knife against board to form a paste. Add parsley and mix until combined.

Rub lamb with oil then spread with garlic-parsley paste. Press spice mixture onto meat. Place in a shallow dish covered with plastic wrap or in a 2-gallon resealable plastic storage bag. Seal and refrigerate 4 hours or overnight.

Heat oven to 450 degrees F. Place lamb in a 17x11-inch roasting pan. Roast lamb 15 minutes. Reduce heat to 350 degrees F. Roast 1-1/4 to 1-1/2 hours more or until meat thermometer inserted in center of roast reaches 140 degrees F for medium-rare. Transfer to cutting board; cover loosely with foil. Let stand 15 to 20 minutes before slicing.

Make Port Gravy: Meanwhile, spoon off fat from roasting pan; pour water into pan and bring to a simmer, scraping up browned bits. Pour into small saucepan; keep warm. In cup, stir port with flour until smooth. Whisk into saucepan. Cook 1 minute until gravy thickens. Makes about 1 cup.

Serve sliced lamb with Port Gravy. Makes 8 servings.

SPICY CHICKEN ENCHILADAS
Yield: 4 servings.
Chef Eddie Matney, of Eddie Matney's Restaurant, Phoenix, Ariz.

1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 pound cooked boneless, skinless chicken breasts, shredded
1 1/2 cups salsa, divided
4 ounces cream cheese, cubed
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 cup shredded Cheddar and Monterey Jack Cheese, divided; optional
1 (4-ounce) can chopped green chilies, drained
8 (8-inch) flour tortillas
Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic; cook, stirring, over medium heat for 2 minutes.

Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese and green chilies; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in a 13-by-9-inch baking dish; top with remaining 1 1/4 cups salsa and remaining 1/2 cup shredded cheese.

Bake for 15 to 20 minutes or until heated through.

Note: This recipe can easily be doubled; bake in 2 pans.
SPINACH ARTICHOKE DIP

1 stick of butter
1 medium onion, chopped
2 (10 oz pks) frozen spinach, thawed and well drained
1 14 oz can artichoke hearts, drained and chopped
1 8 oz pkg of cream cheese
1 8 oz container sour cream
1 cup shredded Monterey jack cheese, divided
1 cup  grated parmesan cheese, divided
2 tbsp. Tabasco brand pepper sauce
salt to taste
corn chips or crackers

Melt butter in large sauce pan.  Add onion and cook until soft.  Stir in spinach, artichokes, cream cheese, sour cream, 3/4 C of the Monterey jack cheese, 3/4 cup of the parmesan cheese, Tabasco pepper sauce and salt to taste. Stir until well blended and heated through.  Pour mixture into casserole dish and top with remaining Monterey and parmesan cheese.  Bake in a 350 oven until cheese starts to brown, about 10 minutes.  Serve with corn chips or crackers.

STRAWBERRY CREAM FRENCH TOAST
(Hess Manor B&B Romeo, MI)

One 8-ounce package cream cheese
1 cup strawberry yogurt
1 teaspoon vanilla
12 slices white bread
4 eggs
1/2 cup cream or milk
Butter for frying
2 cups freshly sliced strawberries

Mix cream cheese (warm a little in microwave for easier mixing) with strawberry yogurt and refrigerate overnight. Slice 2 cups fresh strawberries and sweeten overnight. Spread half of cream cheese mixture on 6 slices of white bread and top to form a sandwich. Beat eggs, milk, and vanilla. Melt butter on the griddle or skillet. Dip sandwiches in egg mixture and cook until brown. To serve, top each
sandwich with the remaining cheese mixture and fresh strawberries. Serves: 6

STUFFED MEXICAN PIE

2 lbs. ground meat, cooked & drained
(use ground sirloin, lean ground pork, or
ground white meat turkey or a combination of any two.)
1/2 cup chopped onions
1/4 cup chopped green pepper
2 teaspoons chili powder
1 teaspoon cumin
8 oz. shredded cheddar cheese
8 oz. can tomato sauce
1/2 teaspoon garlic powder
1/2 cup + 1 Tablespoon sour cream
1 egg white, beaten stiff

Place meat, onion, cumin, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8 x 8 pan with Pam (or grease). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375°F for 25-30 minutes, or until firm, depending upon your oven.
Serves 6.  

TOMATO SOUP WITH BALSAMIC VINAIGRETTE AND PESTO
American Bounty
Yield: 8 servings (about 9 cups).

For balsamic vinaigrette:
1/2 cup balsamic vinegar
1 egg yolk (see note)
1 1/2 teaspoons sea salt
1/2 teaspoon ground white pepper
2 tablespoons granulated sugar
1 cup olive oil or 1/2 cup olive oil and 1/2 cup vegetable oil

For pesto:
1/4 cup pine nuts, toasted
3 cloves garlic
2 cups lightly packed fresh basil leaves
1 cup lightly packed Italian flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

For soup:
1/3 cup finely diced onion
2 tablespoons olive oil
1 1/2 cups tomato paste
2 tablespoons granulated sugar
1 cup heavy cream
8 cups strong vegetable stock (see note)

To prepare vinaigrette: Using a blender or small food processor, combine vinegar, egg yolk, salt, pepper and sugar. With machine running at high speed, slowly add oil in a thin steady stream until completely incorporated. (Makes 1 2/3 cups. Leftover vinaigrette may be used as salad dressing. Refrigerate and use within a few days.)

To prepare pesto: Combine pine nuts and garlic in the work bowl of a food processor; pulse until minced. Add basil and parsley; process until minced. With machine running, drizzle in oil. Add Parmesan, salt and pepper; process to blend. (Makes about 1 cup. Leftover pesto may be used as a pasta sauce, a flavoring for vegetables or an ingredient in soups, sauces, salad dressings or spreads.)

To prepare soup: In a large pot or Dutch oven, sauté onion in oil until translucent. Add tomato paste; stir frequently over medium heat until the color has changed from bright red to reddish brown, about 15 minutes. (For easy color reference, keep a dab of uncooked paste nearby.) Whisk in sugar and cream, then whisk in stock, incorporating thoroughly. Cook until heated through.

Garnish each serving with 1 to 2 tablespoons each balsamic vinaigrette and pesto. Note: To avoid the risk of salmonella poisoning, you can use the yolk
of a pasteurized egg or use 2 tablespoons egg substitute in the vinaigrette.

TOSTADA SOUP

1/2 lb. ground pork or beef
1 cup chopped onion
1 16 oz. can tomatoes
1 16 oz. pinto beans ,drained
1 8oz. can tomato sauce
1 cup water
2/3-1 cup picante sauce(your choice of hot or mild)
1/4 tsp. cumin

Brown meat with onion in a 3 quart saucepan: drain well. Chop tomatoes (if whole). Add rest of ingredients except beans to meat mixture. Bring to a boil and then lower heat to a simmer. I let simmer for an hour to blend the flavors. Add beans and simmer  10 minutes more. Serve topped with shredded lettuce, grated cheese, and a dollop of sour cream, and warm corn tortillas.

TUSCAN CHICKEN ROLLS WITH PORK STUFFING

       6        boneless, skinless chicken breast halves -- (about 1 1/2 pounds)
      1/2      pound  ground pork
       1        small  onion -- finely chopped (about 1/4 cup)
       1        clove  garlic -- finely chopped
       1        egg -- beaten
      1/2      cup  soft bread crumbs
      1/2      teaspoon  salt
      1/4      teaspoon  ground savory or crushed dried savory leaves
      1/4      teaspoon  pepper
       2        tablespoons  margarine or butter -- melted
      1/2      teaspoon  salt
      1/2      cup  dry white wine or chicken broth
      1/2      cup  cold water
       2        teaspoons  cornstarch
      1/2      teaspoon  chicken bouillon granules
                 Chopped fresh parsley

Heat oven to 400F. Grease rectangular baking dish, 11 × 7 × 1 1/2 inches. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Cook ground pork, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in egg, bread crumbs, 1/2 teaspoon salt, the savory and pepper.

Place about 1/3 cup pork mixture on each chicken breast half to within 1/2
inch of edges. Roll up tightly; secure with toothpicks. Place in greased dish. Drizzle rolls with margarine. Sprinkle with 1/2 teaspoon salt. Pour wine into dish. Bake uncovered 35 to 40 minutes or until chicken is no longer pink when center of thickest pieces are cut.

Remove chicken to warm platter; remove toothpicks. Keep chicken warm. Pour
liquid from dish into 1-quart saucepan. Stir cold water into cornstarch; pour into liquid in saucepan. Stir in bouillon granules. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour gravy over chicken. Sprinkle with parsley.  Yield: 6 servings.

VINAIGRETTE INFORMATION & INSTRUCTIONS
This is from Cooking Club of America http://www.cookingclub.com

A vinaigrette is one of the classic sauces of French cooking. Once you know the basics, you can create your own recipes. Here are a few pointers:

The classic vinaigrette is three parts oil to one part vinegar, seasoned with salt and pepper, and perhaps some fresh herbs and a pinch of mustard. Choose a good-quality oil and a wine-, fruit- or rice-based vinegar. Don't use plain white vinegar for vinaigrette; its flavor is too harsh. If you're using a sweeter vinegar, such as balsamic or raspberry, the vinegar proportion can be a little higher.

If using mustard, whisk it into the vinegar before adding the oil. This helps keep everything in suspension, and mustard adds a nice zip to the finished vinaigrette. Whisk the salt in before adding the oil, also, because it dissolves better. Add pepper and any herbs. Slowly drizzle the oil into the vinegar as you whisk the mixture.

Before tossing the salad, check the seasonings by dipping a lettuce leaf into the vinaigrette and tasting it. If the vinaigrette isn't flavorful enough, add more seasonings; if it's too strong, add more oil.

All ingredients should be as dry as possible before being tossed with the vinaigrette. If not, any clinging droplets of water will prevent the vinaigrette from sticking to the salad, causing the vinaigrette to pool at the bottom of the bowl.
Once you've mastered the basic vinaigrette, the fun begins. Experiment with the myriad flavored vinegars and oils on the market to invent your own combinations. Certain herbs complement greens and vegetables particularly well. Start by adding dill, tarragon and/or chives to create a classic vinaigrette. From there, branch out to basil, mint or other herbs, such as lovage, which has a pronounced celery flavor. Blue cheese or hard cheeses, such as Parmesan, Romano or Asiago, make excellent additions.

WHOLE WHEAT BANANA BREAD
(Dunhopen Inn, Hattiesburg, MS)

1/2 cup (1/4lb)butter or margarine
1 cup sugar
2 eggs lightly beaten
1 cup mashed ripe bananas (about 3)
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/2 cup hot water
1/2 cup chopped nuts
1/2 cups raisins

Melt butter and blend in sugar. Mix in beaten eggs and mashed bananas blending until smooth. In a bowl stir together both flour, salt and soda until thoroughly blended. Add dry ingredients slowly alternating with hot water. Stir in nuts and raisins. Spoon batter into a greased 9x5 loaf pan. Bake in 325f for about 1 hour 10 min. until pull away from side. Let cool.


"WIDOWED" POTATOES
(Patatas Viudas)

1 head garlic (about 15 cloves), peeled
2 lbs potatoes, peeled and coarsely chopped
1 lb tomatoes, peeled and chopped
1 green bell pepper, cored, seeded, and chopped
1 onion, sliced
2 cups water or chicken stock
1 Tbsp red wine vinegar
1/2 tsp dried oregano
1/2 tsp paprika
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1/4 cup extra-virgin olive oil
Chopped fresh parsley for garnish

Sauté the cloves of garlic in a dry skillet over moderate heat until golden brown on all sides.  Place the potatoes, tomatoes, bell pepper, onion, and garlic in a casserole or large oven-proof pan.  Add the water, vinegar, oregano, paprika, bay leaf, salt, and pepper and bring to a boil over moderate heat.  Add the olive oil and reduce the heat. Simmer uncovered until the potatoes are very tender, 30 to 40 minutes - the dish will be somewhat soupy.  Serve garnished with chopped
parsley.  Serves 4 to 6.

ZABAGLIONE

per serving:
1 egg, separated
1 Tbsp sugar
1 Tbsp Marsala, Madeira or Sherry

Place egg yolks in large microwave-safe bowl. Whisk lightly. Gradually whisk in sugar. Microwave on 70% for 1 minute or until mixture is partially cooked around edges. Whisk until smooth.

Microwave on 70% for 40-50 seconds or just until thickened, whisking every 20 seconds. Do not overcook or mixture will curdle.

Remove from oven. Whisk until mixture is smooth and fluffy; whisk in wine; set aside.

Beat egg whites (with wire whisk) until stiff but not dry; fold into yolk mixture.

Spoon into individual stemmed glasses. Garnish if desired. Serve immediately, accompanied by your favorite dainty biscuit.

Suggested garnishes: a few fresh berries; a few chocolate shavings