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).

AVOCADO AND GRAPEFRUIT SALAD
BAKED GRAPEFRUIT ALASKA
BAKED SWISS CORN
BANANA-COCONUT MUFFINS
BANANA CREAM PARFAITS
BARBECUED PORK SANDWICHES
BEEF BARLEY SOUP
BEEF TENDERLOIN, CERTIFIED ANGUS
BERRY CLAUFOUTI WITH CRÈME FRAICHE
BLUEBERRY-BUTTERMILK BUNDT CAKE
BLUEBERRY-PINEAPPLE UPSIDE-DOWN CAKE
CANDIES
CARAMELIZED FRENCH TOAST
CARAMELIZED SEA SCALLOPS
CHICKEN SALAD FROM NEIMAN MARCUS
CHICKEN TANDOORI
CHILI
CHOCOLATE-SAUCED DESSERT KABOBS
CLASSIC FRENCH ONION SOUP
CORN-CHERRY SCONES
CREPES FILLED WITH SUGARED STRAWBERRIES
CROCK POT CREAM OF SWEET POTATO SOUP
DEEP-FRIED ICE CREAM
DRYING POTATOES
DUTCH TREAT COLESLAW
FRESH COCONUT CREAM PIE
FROZEN FRUIT SALAD
FRUIT SALAD DRESSING
GERMAN GRILLED RIBS
GOAT CHEESE SOUFFLÉ
GOOD MORNING CASSEROLE
GRAPEFRUIT AND JICAMA SALAD
GREEK ZUCCHINI
GRILLED SHRIMP
HAM and GRITS CRUSTLESS QUICHE
HASH BROWN BAKE
HOT CHOCOLATE SOUFFLÉ
LEEK AND POTATO SOUP WITH SHRIMP AND FENNEL
LOBSTER-MASCARPONE QUICHE
LOUISIANA POTATO CAKES
MY BEST 'TATERS
NEW ENGLAND FISH CHOWDER
OATMEAL CHOCOLATE CHIP COOKIES
OATMEAL COOKIES
PANFRIED POTATOES WITH LEMON
PAPAYA AND LIME SCONES
PASSOVER BRISKET
PINEAPPLE RICE
PORK CLAY POT
PORTUGUESE FIVE EGG EASTER BREAD
SALAD POINTERS
SAUTÉED ATLANTIC COD
SAVORY EGGS
SHOOTING STAR'S EGG LULU
SOUPE D'OIGNON MÉTROPOLITAIN
SPA SLAW WITH LEMON AND ORANGE DRESSING
STRAWBERRY-CHEVRE SALAD
STRAWBERRY-ORANGE MARMALADE
SWEET DREAM COOKIES
SWISS QUICHE
VEAL SALTIMBOCCA
VEGETARIAN TZIMMES



AVOCADO AND GRAPEFRUIT SALAD

2 large grapefruits
3-4 ripe avocados, pitted, peeled, and cut into thin wedges
1/2 red onion or other sweet onion, thinly sliced
Salt and freshly ground pepper to taste

Using a sharp paring knife, peel and section the grapefruits, working over a bowl to collect the juice.  Arrange the grapefruit sections, avocado wedges, and onion slices attractively on a platter or individual salad plates.  Sprinkle with a little of the grapefruit juice and season with salt and pepper.  Serve chilled or at room
temperature.  Serves 4 to 6.

BAKED GRAPEFRUIT ALASKA
(Stitt House B&B, Hot Springs, AR)

4 1/2 grapefruits, scored
2 egg whites
1/4 tsp cream of tartar
3 Tbsp sugar
1/4 cup orange marmalade
coconut flakes
4 fresh mint sprigs

Preheat oven to 350 degrees.

Beat egg whites and cream of tartar till fluffy and stiff, add sugar slowly while beating till it holds peaks and you can turn bowl upside down. Carefully fold in orange marmalade. Heap on top of grapefruit halves and sprinkle with coconut flakes. Bake on greased cookie sheet until brown.

BAKED SWISS CORN
(Bridgeford House, Eureka Springs, AR)

3 cups fresh cut corn or 2 (9 oz.) pkg. Frozen corn
1 (5-1/2 oz.) can evaporated milk
1 egg, beaten
2 Tbsp chopped onion
1/2 tsp. salt
Dash of pepper
1 cup Swiss cheese, shredded
1/2 cup soft bread crumbs
1 Tbsp melted butter

Cook corn in salted water until tender. Combine corn, milk, egg, onion, salt, pepper and 3/4 cup of the cheese. Mix and pour in greased baking dish. Toss breadcrumbs with melted butter and remaining 1/4 cup cheese. Sprinkle over corn mixture and bake at 350 degrees for 25 to 30 minutes. Serves 4 to 6.

BANANA-COCONUT MUFFINS

1 egg
1/2 cup melted margarine
1/2 cup sugar
1/2 cup buttermilk
3/4 tsp. vanilla
4 ripe banana
1 cup unsweetened (or sweetened) shredded coconut
1-1/2 cups all purpose flour
1 tsp. baking soda
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon

In a large bowl, beat the egg. Stir in the melted margarine, the sugar, buttermilk, and vanilla. Add the banana, mashing and mixing it with the back of a fork. Mix in the coconut. In a medium size bowl, mix the flour, baking soda, baking powder, alt and cinnamon. Add the flour mixture to the mixture in the large bowl and gently fold the two together. Pour the batter into 12 greased or lined muffin tins. Bake at 375 degrees for 25 minutes.

BANANA CREAM PARFAITS

1/4  cup sugar
3  tablespoons all-purpose flour
2-1/4  cups fat-free milk
2  teaspoons margarine
1-1/2  teaspoons vanilla
  Few drops yellow food coloring (optional)
2  small bananas
1/2  cup crushed chocolate wafers (about 8 wafers)
2   chocolate wafers (optional)
   Fresh mint (optional)
    
For pudding, in a heavy medium saucepan stir together the sugar and flour. Stir in the skim milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in margarine, vanilla, and, if desired, food coloring. Spoon pudding into a bowl; cover the surface with plastic wrap. Chill in the refrigerator until serving time.

To serve, peel and slice bananas; reserve 4 slices for garnish. In 4 parfait glasses, layer half of the pudding, the crushed wafers, and the banana slices. Top with remaining pudding. If desired, using a sharp knife, carefully cut the chocolate wafers into quarters. Tuck one piece of chocolate wafer into each serving. Garnish with reserved banana slices. Serve immediately. Serves 4

BARBECUED PORK SANDWICHES
Pressure Cooker Recipe 10 pound pressure setting

This Recipe can also be made in the slow cooker or by simmering on stovetop; simply follow your crock-pot directions or simmer in a covered pot until the pork is tender enough to pull apart with two forks. Remove any excess water, stir in sauce…serve.

3-4 pound pork shoulder
4 cups of water
Season salt
Garlic powder
Pepper
¾ bottle of your favorite barbecue sauce
¼ cup ketchup
2 tablespoons of yellow mustard
1 teaspoon of sugar

Rinse pork shoulder under cold water and cut off excess fat. Cut the pork roast shoulder in half and place it into the pressure cooker (directions in next paragraph), crock pot, or heavy saucepan. Add water or chicken broth, and simmer until the pork is tender enough to pull apart with two forks. Remove any
excess water or broth, stir in sauce, follow instructions in very last paragraph.

To Cook in Pressure Cooker: Add 4 cups of water and season with the above seasonings all across the top. Cover and set at 10-pounds of pressure. Cook on medium-high for 50 minutes, adjusting heat if necessary. (This can be determined by listening to the jingle of the pressure gauge. If the heat is too low, it will NOT keep a steady jingle noise, if the heat is too high it will whistle with steam, have an uneven out of control jingle, which could explode the lid and cause harm. BE CAREFUL.) At 50 minutes, shut off the heat and allow the pressure cooker to cool down before removing the lid. (This can be determined by looking at the pressure gauge to see that it has stopped releasing steam and appears to be setting completely still and the small rubber vent has dropped even to the lid. This takes about 15 minutes. To be safe, after the waiting period, gently, GENTLY, move the pressure cooker to the sink and slowly run a little tap water into the sink around the bottom of the pressure cooker. If there is no steam sound, shut the water off and use a chicken turning fork with a long handle and gently stick it under the pressure gauge, lifting the gage just slightly, keeping your face back away from the pressure cooker itself. If there is no steam, it should be safe to remove the gage, using caution at all times. Allow the pressure cooker to sit a few minutes without the gage before removing the lid. Use potholders to remove the lid, to be on the safe side.)

Once the lid has been removed, remove the meat from any remaining water and place the meat on a dish where you can then begin to shred the meat from any bone or fat.

Place the shredded pork meat into saucepan over low heat and add the ¾ of a bottle of barbecue sauce, ketchup, mustard and sugar. Stir and heat until the sauce is hot. Serve the shredded barbecued pork on bakery rolls or hamburger buns. Tater Tots and Coleslaw go great with these sandwiches.

BEEF BARLEY SOUP
From Cristo's Yield: About 8 cups.

3/4 pound beef, cut into 1/2-inch pieces
1/2 cup diced celery
1/2 cup diced onion
1/4 cup beef base (such as Maggi brand beef base or bouillon)
1 cup medium barley
1 pinch white pepper
1 tablespoon Kitchen Bouquet

Combine 2 quarts water, beef, celery, onion and beef base in a large, heavy pot. Cook over high heat for 20 minutes. Reduce heat to medium, add barley, cover and cook 55 to 65 minutes. Add pepper and Kitchen Bouquet. Stir in about 2 cups water to achieve a soupy consistency; heat through. Serve hot.

BEEF TENDERLOIN, CERTIFIED ANGUS
TOPPED WITH LOBSTER NEPTUNE SAUCE
SERVED WITH FRESH ASPARAGUS
By Jamie McAfee, Certified Executive Chef

8 ounce filet

Marinate filet 30 to 45 minutes at room temperature. Then cook to
desired temperature.

Marinade:
1 ounce red wine
1 ounce soy sauce
1 ounce Worcestershire sauce
Salt, pepper and garlic to taste

Lobster Newburg Sauce:
8 ounces lobster meat
4 ounces butter
1 cup heavy cream
2 ounces Parmesan cheese
Salt, pepper and garlic to taste

Sauté lobster meat in butter four to five minutes, or until done. Then add heavy cream, Parmesan cheese and seasonings and cook for another three to five minutes. After the sauce has come to a creamy texture, pour over filet.

Asparagus:

Sauté asparagus in one ounce of butter, salt and pepper taste for approximately two minutes. Then add two ounces of chicken stock and cook for another two minutes.

BERRY CLAUFOUTI WITH CRÈME FRAICHE
(The Congenial Quail B&B, Tucson, AZ)

2 eggs
1/3 cup sugar
1/2 vanilla bean, split and seeds scraped out to use OR 1 tablespoon
vanilla
3 tablespoons flour
Pinch of salt
2/3 cup crème fraiche OR sour cream
1/3 cup milk
1 pint mixed berries
1 tablespoon confectioners sugar and extra for dusting

Preheat oven to 350°.

Whisk together eggs and sugar until frothy. Add vanilla, flour, salt, and mix.
Fold in milk and 1/2 of the crème fraiche or sour cream. Spray 10" non-stick pan, or use individual ramekins, with vegetable spray. Pour 1/3 of the batter in pan(s). Bake in oven for 3 minutes, just until the batter is set.

Remove pan from oven and spread berries evenly. Pour remaining batter over berries. Return pan to oven and continue baking for 12-16 minutes or until
edges start to brown and middle rises.

Take out and cool for up to 20 minutes, or serve hot. Mix remaining 1/3 cup crème fraiche or sour cream with the measured confectioners sugar.

Serve cut into wedges or in individual dishes with extra berries on top. Dust with confectioners sugar.

BLUEBERRY-BUTTERMILK BUNDT CAKE
Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries

Powdered sugar

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

BLUEBERRY-PINEAPPLE UPSIDE-DOWN COFFEE CAKE
(Tinkerbelle's Wildwood B&B, Hot Springs, AR)

Blueberry Muffin Mix
1/2 stick real butter
1 packet Quick-Rise yeast
1/3 cup brown sugar
1 can pineapple slices
non-stick spray
cherries
1 slightly beaten egg

Preheat oven to 350 degrees. Spray regular size pie pan with non-stick spray. Rinse and drain blueberries. Melt 1/2 stick butter in small saucepan and then mix in brown sugar. Pour into pie pan. Spread around evenly. Arrange pineapple slices and cherries on top of brown sugar-butter mixture. Heat up 2/3 pineapple juice from the can to the almost boiling point. Pour this into a mixing bowl with
the muffin mix and the quick-rise yeast. Stir well, then add egg. Use mixer to finish mixing, then cover for 10 minutes with plastic wrap to allow yeast to rise. Next, mix in blueberries and spread this into pie pan. Bake about 30 minutes until nicely browned on top. Turn over on to serving plate.

CANDIES

                           Peppermint Candy

4 oz. cream cheese, softened
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract or few drops peppermint oil
4 cups powdered sugar
Green and red food coloring
Sifted powdered sugar
Green, red and white decorating icing (optional)

Beat cream cheese, margarine, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into thirds. Knead few drops green food coloring into one third; repeat with red food coloring and second third. Wrap each third in plastic wrap. Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures. Decorating with icing. Chill. Makes 5 dozen

                    Chocolate Covered Cherries

60 maraschino cherries with stems
3 Tbsp butter, softened
3 Tbsp corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

Drain cherries and set on paper towels to dry.  In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.

Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks. 60 pieces

                        Candy Cane White Fudge

12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 cup coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl
candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator. Yield: 64 pieces

                    Homemade Chocolate Truffles

1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4-cup orange-flavored liqueur or 1 teaspoon orange extract
1 can chocolate or fudge Frosting
Toppings: Coconut, chocolate sprinkles, ground nuts & cocoa

Melt chocolate chips in medium saucepan over low heat, stirring constantly;
remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place coconut or other toppings in pie pan. Scoop mixture into 1-inch balls; drop onto topping. (Mixture will be sticky.) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. Yield: 6 Dozen

                      Raspberry Chocolate Truffles

3/4 cup whipping cream
1/2 cup Butter (DO NOT USE MARGARINE!)
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa

Place whipping cream, butter and raspberry jam in 2-quart saucepan.  Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes).  Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).  Remove from heat.  Stir in chocolate and kirsch until melted and smooth.  Stir in nuts.  Place mixture in medium bowl.  Cover; refrigerate until firm (5 to 6 hours).  Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls.  Place on waxed paper-lined pan. Cover; refrigerate 1 hour.  Roll chocolate balls in cocoa.  To serve, place in mini paper cups.  Yield: 2 1/2 dozen truffles

                           Toffee Squares

1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
6 standard size Hershey® bars, broken into segments
1/2 cup finely chopped walnuts (you can chop them in the blender)

Preheat your oven to 350 degrees. Cream together the softened (see tip above) butter, sugar, egg yolk and vanilla. Blend in (see tip above) the flour and salt until you have a well incorporated dough. Do not over work the dough. Pat the dough into a Teflon® coated jelly roll pan. Bake at 350 degrees for 20-25 minutes.

Remove from oven and while still warm, immediately spread the broken Hershey® bars on top of the dough. Use a spatula and spread the melting
chocolate all around. Sprinkle on the finely crushed walnuts. Cut into squares while still warm. Make the squares small and dainty, because these cookies are very rich. Then let cool before eating.

All candy recipes were submitted to Real Food 4Real People by Josie.

CARAMELIZED FRENCH TOAST
(Wildflower B&B, Mountainview, AR) serves 8-10

1 cup light brown sugar
3 tablespoons light Karo syrup
6 tablespoons butter
3 to 4 Granny Smith apples
6 slices Texas toast
6 eggs
2 cups milk
1/2 teaspoon vanilla

Temperature: 350°

Combine brown sugar, Karo syrup and butter in a saucepan. Bring to a boil and cook for 1 minute. Pour into a greased or sprayed 9x13-inch baking dish. (Note: Warm the dish slightly to help spread the caramelized mixture.

Whisk together the eggs, milk and vanilla and pour over bread. Cover and refrigerate overnight. Bring to room temperature (approx. 1 hour) before baking. Bake at 350 deg. F. for 45 minutes, or until golden brown. Let cool 5 to 10 minutes before cutting into squares.

Peel and slice the apples and place on top of the caramel mixture. Cube Texas toast and spread evenly on top of the caramel/apple mixture. This should fill the dish.

*Recipe can be served without the apples and it is just as good. This is delicious served with scrambled eggs, sausage and freshly squeezed orange juice.

CARAMELIZED SEA SCALLOPS

16 - 20 large sea scallops
2 tsp. chili powder
1/3 cup lemon juice
1 tsp. lemon zest
1 tsp. curry powder
2 Tbsp. brown sugar

Combine chili powder and next 4 ingredients together in a medium saucepan and cook over low-heat until mixture starts to thicken. Add scallops and cook on each side until done. The mixture will start to cling to the scallop and form a thick layer. To make the layer even thicker, you can pour the scallops and glaze into a pan and broil them in the oven on low heat, rotating the scallops in the glaze.


CHICKEN SALAD FROM NEIMAN MARCUS

2 1/2 cups cubed cooked chicken
1 cup chopped celery
1 cup sliced or halved purple grapes (seedless)
1/2 cup sliced toasted almonds
1 Tbsp. parsley flakes
1 cup mayonnaise
1 tsp. Salt

1/2 cup whipped heavy cream (set aside)

Fold first seven ingredients gently together, then fold in whipped cream. Chill and serve. Serves 2

CHICKEN TANDOORI

1 and 1/2 pounds boneless chicken tenders
1 cup plain yogurt
2 Tbsp. tandoori seasoning
1 tsp. lemon juice
2 cloves garlic, minced
2 tsp. olive oil

Combine yogurt and next four ingredients. Place chicken in a large, seal able plastic bag and pour yogurt sauce over chicken. Marinate in the refrigerator for several hours or overnight. Remove chicken from marinade and place on a foil covered baking sheet and broil on each side for 6 - 7 minutes. Serve with rice.

CHILI
Courtesy of Uncle Bob

1/2 chopped onion
Chopped fresh garlic, 2 or 3 cloves
1 Lb. ground hamburger (the low fat kind is best)
1 15-oz. can of kidney beans including liquid
1 15-oz. can of whole kernel corn including liquid
1 15-oz can of S & W Brand Italian stewed tomatoes (contains basil and other
seasonings that are good)
1 15-oz. can of garbanzos (drained)
1 Package Lawry’s Taco seasoning powder
Tapatio Brand hot sauce to taste

Let all simmer in the crock pot on low for at least 6 - 7 hours....time for all the flavors to work together. You might want to mix it up 2 or 3 times to make it homogeneous.

Serve with plenty of chips and cervesa! (Tequila) ....not necessarily in that order. It's a great recipe to set up the night before, let it rip throughout the day and come home to in the evening.

CHOCOLATE-SAUCED DESSERT KABOBS

3/4  cup semisweet chocolate pieces
1/4  cup butter or margarine
2/3  cup sugar
1  5-ounce can evaporated milk (2/3 cup)
2  medium ripe nectarines or peaches
1/2 of a  10-3/4-ounce  fresh or frozen pound cake
2   ripe bananas, peeled
6  whole strawberries, stemmed

For sauce, melt chocolate pieces and butter or margarine in a small saucepan over low heat. Add the sugar. Gradually stir in evaporated milk. Bring to boiling; reduce heat. Cook and stir over low heat for 8 minutes. Remove from heat; set aside.

Remove pits from nectarines or peaches; cut fruit into wedges. Cut the pound cake and bananas into 1-inch chunks. Alternately thread the peaches or nectarines, cake, and bananas on six 12-inch-long skewers. Add one strawberry to each skewer.

Grill kabobs about 5 minutes or until cake is toasted, turning once.

To serve, push fruit and cake from skewers onto dessert plates. Drizzle with the warm chocolate sauce. Makes 6 servings.

CLASSIC FRENCH ONION SOUP

6 each white or yellow onions
1/4 pound butter (1 stick)
1/4 cup sugar
1/4 cup sherry
1 quart beef stock
1 quart chicken stock
1 tablespoon black pepper

Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them.

Take each onion half and slice it along the natural lines on its surface in julienne fashion. Repeat until done.

In a large stockpot, melt the butter and add the onions. Sauté them for about 15 minutes, then add the sugar, sherry and the black pepper.

Add the beef and chicken stock and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use.

When reheating, always bring it up quickly and to at least 140 degrees.

To serve the soup...Ladle it into a soup crock, top the soup with a Crouton, sprinkle either grated Parmesan or Romano on top of the crouton and cover all with a slice of Swiss cheese.

Heat under an overhead broiler until the cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a saucer.

CORN-CHERRY SCONES
Yield: 14 servings.

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup plus 2 tablespoons granulated sugar, divided
1 1/2 cups medium-grind yellow cornmeal
1 cup (2 sticks) cold, unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 cup buttermilk

Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.

Sift flour, baking soda and baking powder together into a large bowl. Add salt, 2/3 cup sugar and cornmeal; stir with a wooden spoon until combined. Add butter; cut in with a pastry cutter or 2 dinner knives until the butter is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, just until the ingredients come together; some loose flour should
remain at the bottom of the bowl. The dough will be stiff and slightly sticky. Let stand for 5 minutes.

Gently shape the dough into balls about 2 1/4 inches in diameter. Place them on the prepared pans, about 2 inches apart. Sprinkle the remaining 2 tablespoons sugar over the scones. Place on the middle oven rack; immediately turn the temperature down to 375 degrees. Bake for 20 to 25 minutes, until the scones are golden. Transfer the scones to a wire rack; let cool.

CREPES FILLED WITH SUGARED STRAWBERRIES
AND ORANGE CINNAMON SAUCE
(Gold Mountain Manor B&B, Big Bear, CA)

Basic Crepe Batter
You can make these sweet by adding one teaspoon of vanilla extract and two tablespoons of sugar but with the sweetened fruit inside and the cinnamon sauce, you probably don't need it.

2 eggs
1-cup milk
1/3-cup water
1 cup all purpose flour
2 tablespoons melted butter
Pinch of salt

Blend all ingredients in a blender or food processor very briefly, just until mixed. Cover and chill for at least one hour or up to 24 hours. Gently stir the batter if its separated at all during its chilling. Heat a small non-stick frying pan over medium high heat until hot. (A crepe pan is a plus but we've made them with a sauté pan and they come out fine – non-stick is the most important thing). Coat the pan with cooking spray and, lifting the pan off the heat, pour about ¼ cup batter in the pan, swirling to cover bottom of pan (for a 9-10 inch pan, if a smaller pan, use slightly less batter). Cook until almost dry on top and lightly browned on the edges, about 1 minutes. Loosen the edges with a spatula and flip, cooking the other side briefly, about 15 seconds. Stack the cooked crepes between waxed paper. Cooked crepes will stay fresh in the fridge for up to three days. Makes about 14-16 crepes.

Orange Cinnamon Sauce
1-cup sugar
½ cup water
1-teaspoon ground cinnamon
2 tablespoons orange juice concentrate

Combine all ingredients in small saucepan over medium heat. Stir until sugar dissolves and bring to a boil. Reduce the heat and simmer for fifteen minutes. Do not stir. Syrup will thicken to maple syrup consistency. Spoon warm over crepes.

For strawberries: Wash, hull and slice 3 pints of strawberries. Mix with ¼ cup sugar and allow to sit at room temperature for about an hour, or as long as it takes to make the crepes and sauce. To serve: fill each crepe with some strawberries and fold over. Garnish with sauce and some freshly whipped cream, if desired (who are we kidding?).

CROCK POT CREAM OF SWEET POTATO SOUP

3 sweet potatoes, peeled and sliced
2 cups chicken bouillon
1 tsp sugar
1/8 tsp each ground cloves and nutmeg
Salt to taste
1 1/2 cups light cream, half-and-half, or milk

Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3
hours or until potatoes are tender. Force potatoes and liquid through food mill or
puree in blender. Put back in cooker with remaining ingredients. Cover and
cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if
desired. Makes about 1 quart.

DEEP-FRIED ICE CREAM

20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8-inch) flour tortillas
Oil for deep-frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water. Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.

Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil in wok or large deep-fryer. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep-fry until crisp. Drain and sprinkle with cinnamon-sugar. Set aside.

Deep-fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.

DRYING POTATOES
From RealFood4RealPeople 4/20/04

Dehydrating Your Own Potatoes 

For many various reasons, folks are becoming more interested in how to preserve food for later use. One of my favorite methods of food preservation is dehydration or drying. Potatoes are a main- stay of many families, and are a food which most folks are uncertain about drying themselves. Can this be done? Of course! The difference you will see in your home dried potatoes and the ones you purchase in the stores, is in color. This is due to the fact that the commercial dehydration process also bleaches the potatoes in order to make them appear more appetizing to the public. I suggest that you store your dried foods in jars or bags, in a cool, dry place just as you would any other home preserved food. I save mayonnaise and applesauce jars for this purpose because they are a great size, and of course, recycling is cheaper than purchasing new jars. 

                         Home Dried Potatoes 

Potatoes (an amount you find manageable)
Metal vegetable blanching basket, or french fry basket
Colander & Mixing Bowl which is larger than your colander
Paper towels
Several cookie sheets OR Food Dehydrator & trays or racks
Vegetable Oil Cooking Spray 

Peel desired amount of potatoes and slice into rounds 1/8 inch thick. (Peeling is optional- there are important vitamins and minerals stored in the potato skins, but they look nicer peeled, so choose according to your personal preference.) This can be done quickly with a food processor or slicer. Bring a large pot of lightly salted water to a rolling boil. Put potato slices into a vegetable basket and plunge the basket into the boiling water and wait for the water to return to a boil. Once the water is boiling, start counting off 8 minutes of blanching time. While potatoes are blanching, set up a large mixing bowl in your sink and fill it with ice water.

When the potatoes have blanched for 8 minutes, plunge the basketful of potatoes immediately into the ice water and let them sit there for 15 minutes. Spread the blanched potato slices in a single layer between paper towels and blot them dry. 

If you are not using a dehydrator, spray cookie sheets with vegetable oil spray (do not use regular cooking oil); if you are using rimmed baking pans, spray and use only the upside down bottoms of these pans to prevent scorching near the pan's raised rim; if you are using Teflon cookie sheets, there is no need for spray. Spread potato slices on the prepared sheets or pans as close together as possible but in a single layer.

Place cookie sheets on oven racks and turn the oven on to its very lowest temperature. (between low and off) Keep the oven door ajar so that the air can circulate freely and let moisture escape. Make sure that the temperature never gets so hot that your hand feels uncomfortable when held in the oven. This is necessary for thorough drying.  If you are using a dehydrator, place potato slices on racks which have been prepared with vegetable oil spray, placing potatoes close together, but not touching, so air is allowed to circulate between them. Turning is not necessary on vented racks.

Dry according to manufacturer’s instructions, or until potatoes are brittle, somewhat translucent and are not at all pliable. If you have solid racks, follow the same directions as for turning potatoes dried in an oven:  After 1 hour, turn all the slices over; then turn the slices over every 30 minutes. Drying time will depend largely on your own oven, but you should begin checking for doneness at 3 hours. The potatoes are done when they become brittle, somewhat translucent, and are not at all pliable. Their color should be pale white with a tinge of yellow; do not let them become brown or even dark amber in color. Some potato slices will dry faster than others, so check every 15 - 30 minutes for slices which are done.  Let the dried potatoes cool thoroughly, then store for up to a year in glass or plastic jars OR plastic bags at room temperature in a cool, dry place.

   **You can use the instructions from your favorite pre-packaged potato mixes to cook or reconstitute your dried potatoes, or you can use the recipes below to put together your own mixes for your home-dried potatoes.

                             Basic Sauce Mix 

2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
2 Tbsp. Cornstarch
1 tsp. Onion Powder or 1 Tbsp. Crushed Dried Onions
1/8 tsp. Black Pepper 

Combine the above ingredients to make 1 package of sauce mix and seal it in a small zip baggie, removing as much air as possible. When making several mixes to store or give as gifts, multiply this sauce mix recipe and store in a jar until ready for use. 6 Tbsp. Sauce Mix is equal to 1 x the above recipe.  Yield: 3 cups or four 3/4 cups servings

                       Scalloped Potato Mix in a Jar 

3 cups dehydrated Potatoes
1 package (6 Tbsp.) Sauce Mix 
1/3 cup Nonfat Dry Milk 

Place these ingredients into a one quart jar, making certain the sauce mix and dry milk are first placed into small zip baggies, then sealed with the air removed. Place the potatoes into the bottom of the jar, then add the baggie of mix on top. Place lid on jar and store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:                           

                            Scalloped Potatoes 

3 Tbsp. Butter or Margarine
2-3/4 cups boiling Water 

Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix on top. Dot with butter; stir in the boiling water. Bake at 400 degrees F for 30 to 35 minutes or until tender. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.

              Skillet Meat and Potatoes Casserole Mix in a Jar 

3 cups dehydrated Potatoes
1/3 cup Nonfat Dry Milk 1 package (6 Tbsp.) Sauce Mix
1/4 tsp. Black Pepper
1/2 tsp. Salt
1 tsp. Beef Bouillon Granules 

Place above ingredients into a quart jar, placing milk, sauce mix, pepper, salt & bouillon granules into a small zip baggie, which will be placed on top of potatoes in the jar. Place lid on jar & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:

                      Skillet Meat & Potatoes Casserole 

Brown 1 pound of ground beef in a skillet, and drain off excess fat. Stir in 2 3/4 cups water and the ingredients from the jar. Heat to boiling, reduce heat, cover and simmer stirring now and then, for about 25 minutes or until the potatoes are tender.  Yield: 4 one cup servings   

DUTCH TREAT COLESLAW

1/4  to 1/3 cup sugar
1/4  cup vinegar
2  tablespoons water
1/4  cup salad oil
1  teaspoon celery seeds
1/8  teaspoon salt
1/8  teaspoon ground black pepper
1/4  cup dairy sour cream
8  cups shredded cabbage with carrot (coleslaw mix)
1/2  cup chopped green sweet pepper
    
For dressing, in a small saucepan, combine sugar, vinegar, and water; heat and stir until the sugar dissolves.

In a blender container, combine sugar mixture, salad oil, celery seeds, salt, and black pepper; cover and blend until well mixed. Add sour cream; cover and blend just until combined.

In a large bowl, combine shredded cabbage and sweet pepper; add dressing. Toss to combine. Serve immediately. (Or cover and chill in the refrigerator for up to 4 hours. Stir before serving.) Makes 8 to 10 side-dish servings.

FRESH COCONUT CREAM PIE
From Marston’s Tea Room Makes 1 (9-inch) pie

2/3 cup cornstarch
1 1/4 cups sugar
1 1/2 teaspoons salt
1 quart milk, scalding but not boiling
4 medium egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla
2/3 cup coarsely chopped fresh coconut
1 (9-inch) baked pie shell
Sweetened whipped cream

Mix cornstarch, sugar and salt. Add to hot milk. Stir continuously over medium heat until thickened and smooth. Add a little of the hot milk mixture to beaten egg yolks, stirring. Add eggs back into milk mixture slowly, stirring. Remove from heat. Add butter and vanilla; let cool thoroughly.

Add 1/3 cup coconut to cooled filling. Place in the pie shell. Spread with whipped cream. Sprinkle with remaining fresh coconut. Chill before serving.

FROZEN FRUIT SALAD
8 servings

1/2 cup orange sections, membranes removed
1 cup sliced Alberta peaches, drained
1 1/2 cups sliced bananas
1/2 cup chopped walnuts
1/2 cup maraschino cherry halves
2 ounces cream cheese
1/4 cup lemon juice
1/2 cup sugar
1/2 cup plus 2 tablespoons Fruit Salad Dressing (see accompanying recipe)
1 cup heavy cream

Combine oranges, peaches, bananas, walnuts and cherries. Cream the cream cheese with lemon juice; add sugar and beat until smooth. Slowly add salad dressing; blend well. Add to mixed fruits.

Whip cream and fold into fruit mixture. Pour into a 9-inch square pan or individual molds. Freeze until firm. (From Marston's Tea Room.)

FRUIT SALAD DRESSING
From Marston’s Tea Room Makes 1 1/2 cups

1 cup pineapple juice
1/2 cup sugar
1/4 cup flour
2 egg yolks
3 tablespoons lemon juice

In a small sauce pan, heat 2/3 cup pineapple juice. In a bowl, sift together sugar and flour and add remaining 1/3 cup pineapple juice. Add mixture to the hot pineapple juice. Cook, stirring, until thickened and clear.

Beat egg yolks. Slowly add pineapple juice mixture to egg yolks, continuing to beat. Beat 3 minutes. Add lemon juice; beat 3 more minutes. Use in fruit salad (see accompanying recipe).

Note: The U.S. Department of Agriculture advises consumers there is a risk of salmonella from foods containing raw eggs.

GERMAN GRILLED RIBS

1  tablespoon margarine or butter
2   medium cooking apples, cored and chopped
1   small onion, chopped (1/3 cup)
1/2  cup dry white wine or apple juice
2  tablespoons brown sugar
1  teaspoon caraway seed
1  16-ounce package sauerkraut
1-1/2   pounds boneless country-style pork ribs
1/4  cup apple butter
    Apple slices (optional)

In a small skillet heat margarine or butter over medium heat until melted. Add chopped apples and onion; cook over medium heat about 5 minutes or until tender. Remove from heat. Stir in wine or apple juice, brown sugar, and caraway seed. Drain sauerkraut; rinse with cold water and drain well. Combine sauerkraut and apple mixture, mixing lightly. Tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness that measures 18x18 inches. Place sauerkraut mixture in center of foil. Bring up edges slightly to hold juices. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build.

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs and foil packet on grill over drip pan. Cover and grill for 30 minutes. Brush ribs with some of the apple butter. Cover and grill for 30 to 35 minutes more or until ribs are tender and no pink remains, brushing ribs occasionally with apple butter. Partially open sauerkraut packet to make a 5-inch opening for the last 15 minutes of grilling. Serve ribs with sauerkraut mixture. Garnish with apple slices, if desired. Makes 6 servings.

GOAT CHEESE SOUFFLÉ
(Sand Rock Farm B&B, Aptos, CA)

3 Tbsp butter
1/4 cup dry breadcrumbs
3 Tbsp cake flour
1 cup milk
10 oz. goat cheese
3 egg yolks
Salt and Pepper to taste
1 cup egg whites (about 7)

Preheat oven 425

Butter 12 5-ounce ramekins or standard muffin tin, fill with breadcrumbs and turn out. Melt 3 Tbsp butter in stainless saucepan over medium heat. Whisking
constantly, add flour. Whisk in the milk and cook for about 3 minutes, until mixture has thickened like a thin pudding.

Crumble 3/4 of the goat cheese into a large bowl, reserving the remainder. Pour the hot milk mixture over the cheese, and mix well. Add the egg yolks and mix; season with salt and pepper.

Using an electric mixer, beat the egg whites until stiff peaks form. Fold 1/2 whites onto the cheese to lighten, then fold in remaining whites.

Divide 1/2 of the soufflé mixture among the ramekins. Crumble the remaining goat cheese among the ramekins, then top with the remaining soufflé mixture.

Place the ramekins in a large baking pan and pour in boiling water to come 1/2 way up the ramekins. Bake for 25 minutes or until the soufflés are golden.

Remove from the oven and let stand, still in the water for 15 min. Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out soufflés onto baking sheet. The soufflés may be help at room temp fro up to 6 hours before the final baking or individually wrapped and refrigerated for 3 days. If refrigerated, bring the soufflés out to temper 30 min prior to baking.

When ready to serve, bake the soufflés in a 425 oven for 4-5 minutes or until a deep golden brown. Makes 12 soufflés

Serving Suggestions: Wonderful a top of a seasonal salad: springtime asparagus tips, English peas and baby greens, Summer corn and sun-dried tomato with fresh romaine. For fall try diced apples, caramelized onion and
butter lettuce. Winter accompaniments of dried fruits and balsamic
vinaigrette with greens.

GOOD MORNING CASSEROLE
(Old Stone House B&B, Hardy, AR)

2 ½ cups herbed croutons or 1 pkg. seasoned cubed stuffing.
2 cups shredded sharp cheese
2 pkgs. sausage, 1 mild and 1 hot
10 oz. pkg frozen chopped spinach, thawed and squeezed of water.
6 eggs
1 tsp. dry mustard
2 ½ cups milk - 2% may be substituted
1 can cream of mushroom soup
1 small can mushrooms, drained

Thaw spinach and squeeze out all liquid. Pat between paper towels after squeezing by hand. Place croutons in a 9x12 glass baking pan top with cheese.
Cook and drain sausage. Crumble and place over cheese. Mix in bowl, mustard, milk, mushroom soup, spinach, drained mushrooms, eggs and sausage, pour over croutons and cheese. Cover and refrigerate overnight.

Bake at 350 deg. F. for 1 to 1 ½ hours. Cover dish for first half of baking. Needs to have a solid, but not dry, center.

GRAPEFRUIT AND JICAMA SALAD
Adapted from Charles Phan

2 cups shredded red cabbage
Salt and pepper
1/4 cup soy sauce
1 tablespoon rice wine vinegar or other vinegar
1 tablespoon sugar
1 teaspoon minced garlic
1 small chili, minced, or dried red pepper flakes to taste
1 tablespoon lime juice, or to taste
1 cup shredded jicama
1/2 cup shredded carrot, optional
2 teaspoons corn or canola oil
1/2 cup coarsely chopped mint leaves
1/4 cup chopped candied pecans or walnuts, optional
2 grapefruits, segmented, tough membranes removed.

Soak cabbage in salted water to cover while preparing other ingredients. Mix together soy sauce, vinegar, sugar, garlic, chili and lime juice; taste and add more lime juice if you like.

In a large bowl, combine jicama, carrots and oil. Drain cabbage, and crush it a bit between your hands. Toss it with other vegetables and oil, then with soy dressing. Taste and add a bit of salt and pepper if necessary. Divide among 4 plates and top with mint, nuts and grapefruit. Serve. Yield: 4 servings.

GREEK ZUCCHINI

3 small zucchini, sliced  in to 1/4 inch rounds
3 tablespoons olive oil
1 green pepper, chopped
1 large onion, cut into bite sized pieces
4 cloves garlic, chopped
sliced black olives
parsley, ground cumin, oregano, salt, pepper and a dash of sugar
amounts up to you.
1 can tomatoes or tomato sauce

Sauté onions, parsley, and garlic in olive oil. Add zucchini and green peppers, olives, ground cumin, oregano, salt and pepper, and sugar. Cook for about 5 minutes and then add tomatoes or sauce. Cover and cook until veggies are all tender.  If the sauce gets to thick add 1/3 cup water.

GRILLED SHRIMP
CILANTRO AND LIME MARINATED
OVER MESCLUN GREENS WITH A
SESAME AND CHILI OIL VINAIGRETTE
By Will Hutchinson, Certified Sous Chef

Vinaigrette:
1 tablespoon sesame oil
1/2 cup olive oil
1 teaspoon dried thyme
2 teaspoons white ground pepper
3 tablespoons honey
3 tablespoons chili powder
2 teaspoons garlic powder
1/3 cup garlic powder
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
Salt, to taste
Gumbo file (ground sassafras root), to taste

In a blender, pour all ingredients save the salt and gumbo filet. Blend until smooth consistency is achieved. Add salt (begin with 1/2 teaspoon and work up to 1 teaspoon if needed) as the sauce should begin to thicken slightly. Add the gumbo filet one pinch at a time until the mixture smoothes out evenly (all the while blending on medium speed). Once the emulsion is achieved pour into a plastic squeeze bottle and serve. Can be stored in refrigerator for two weeks.
Yield: 8 to 12 ounces; serving size, 2 ounces.

Shrimp:
6 each limes, juiced
1 bunch cilantro, chopped well and rinsed
12 each jumbo shrimp (16/20) peeled and cleaned
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon granulated garlic
1 teaspoon chili powder

Mix juice of limes with cilantro and add cleaned shrimp. Cover shrimp well with marinade and stir occasionally. Shrimp will begin to turn orange around the edges; this is OK. Let soak one minute longer then pull shrimp out of marinade and put on bamboo skewers as will fit. (For best results, fold shrimp in half and skewer through the thickest part of the tail and the thickest part of the head area.)
Place skewered shrimp on hot grate over hot coals. Cook until done, approximately 2.5 minutes each side. Pull off heat and set aside, covered, to retain moisture and ambient heat.

The Salad:

On a chilled plate, place 2 ounces of mesclun salad mix and drizzle 1 ounce vinaigrette over greens. Place three shrimp atop salad and lightly coat with more dressing. Garnish with toasted sesame seeds and lime wheel that has been cut in half and twisted.

HAM and GRITS CRUSTLESS QUICHE
(Country Oaks B&B, Moutain View, AR)

1/2 cup water
1/4 tsp salt
1/3 cup quick-cooking grits, uncooked
1 (12 oz) can evaporated milk
1 1/2 cups chopped ham
1 cup (4 oz) cheddar cheese, shredded
3 large eggs, lightly beaten
1 tbsp chopped fresh parsley
1 tsp dry mustard
1-2 tsp hot sauce

Preheat oven to 350 degrees. Bring water and salt to boil in saucepan; stir in grits. Remove from heat; cover & let stand 5 min. (mixture will be thick). Stir in milk and next 6 ingredients. Pour into sprayed 9 1/2" quiche dish or a 9 1/2" deep-dish pie plate. Bake for 30-35 min. Let stand 10 min. before serving. Cut into wedges. Yield 6 servings. Variation: Use Italian Sausage in place of ham (sauté, drain and crumble well), and eliminate mustard and hot sauce.

HASH BROWN BAKE
(Buffalo River National Park B&B, Yellville, AR)

3 cups frozen shredded potatoes
1/3 cup butter or margarine, melted
1 cup finely chopped cooked ham
1 cup (4 oz) shredded Cheddar cheese
1/4 cup finely chopped green bell pepper
3 large eggs, beaten
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
Pinch of nutmeg

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle with butter. Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell.
Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until set; let stand 10 minutes before serving. Yield - 6 to 8 servings

HOT CHOCOLATE SOUFFLÉ

   Nonstick cooking spray
1/4  cup unsweetened cocoa powder
1/4  cup granulated sugar
2  tablespoons cornstarch
1  cup evaporated skim milk
1/2  cup frozen egg product, thawed
1  tablespoon rum or 1/2 teaspoon rum flavoring
4   egg whites
1/2  teaspoon cream of tartar
1/4  cup granulated sugar
   Powdered sugar
   Whipped Topping or Whipped Milk Topping (see Recipe Center)
    
To make a collar for a 1-quart soufflé dish, cut a 24-inch length of foil. Fold lengthwise into thirds, making a 4-inch-wide strip. Spray one side of strips with nonstick coating. Place strip, coated side in, around the outside of the soufflé dish so it extends about 2 inches above the rim. Pull tight and secure with tape at the point the foil overlaps.

In a medium saucepan combine cocoa powder, 1/4 cup granulated sugar, and cornstarch. Add evaporated skim milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Stir some of the cocoa mixture into the egg product. Then return all of the egg product mixture to the saucepan. Bring to a gentle boil. Remove from heat. Stir in rum or rum flavoring.

In a large mixing bowl beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold a small amount of beaten egg white mixture into chocolate mixture to lighten it. Then fold chocolate mixture into remaining beaten egg whites. Turn mixture into prepared soufflé dish.

Bake in a 350 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Remove the collar; sift powdered sugar over top. Serve immediately with Whipped Topping or Whipped Milk Topping. 6 servings.

LEEK AND POTATO SOUP WITH SHRIMP AND FENNEL
(City Hotel, Columbia, CA)

1 1/2 Lb. leeks, white part only. sliced thinly
1 1/2 Lb potatoes, peeled, sliced thinly
2 oz. olive oil or shrimp oil
4 1/2 pint chicken broth
To taste salt and white pepper
12 oz. small fennel bulbs
4 teas. lemon juice
1 oz. olive or shrimp oil
36 small cooked shrimp
To taste - buttermilk or heavy cream

Sweat leeks in olive oil without browning. Add stock and potatoes. Simmer until potatoes are tender. Puree soup and adjust consistency with chicken stock. Season with salt and pepper. Chill. Julienne or grate fennel and toss with oil. Season with salt and pepper and lemon juice.

Place chilled soup in bowl. Place fennel in the center and place shrimp around fennel. Garnish with heavy cream or buttermilk if desired. Serves 12.

LOBSTER-MASCARPONE QUICHE
(Forest Manor B&B, Angwin, CA)

2 ½ cup heavy cream
1 cup Mascarpone cheese
4 eggs
salt & pepper to taste
1 tbsp. dry sherry
2 tbsp. cold water
1 cup fresh lobster meat (bite size pieces)
1 unbaked 11-inch pie crust
2 tsp. + 8 tsp. chopped fresh chives (garlic best)
dash cayenne

In a large bowl whisk together the cream, eggs, cheese, salt, pepper, and sherry. Add a dash of cayenne. Spread the lobster meat evenly on the bottom of the pie shell and sprinkle with 2 tsp. chives. Slowly pour the cream mixture into the pie shell. Bake in a 400 degree F. oven for 15 minutes. Reduce the oven temperature to 325 degrees F. and continue to bake for 35 minutes or until a knife inserted in the center comes out clean. Remove from the oven and let sit at least 10 minutes and sprinkle each one with 1 tsp. chives before serving.

LOUISIANA POTATO CAKES
(Abbe House, Heber Springs, AR) yield: 10

8 medium size red potatoes
One pack of unsalted crackers (mash into crumbs)
1/2 cup of grated Mozzarella cheese
1/2 cup heavy whipping cream
3 teaspoon cup of ground fine garlic powder
2 cup of Cajun crawfish boil

Add 2 cups crawfish boil to water and bring to a boil. Add potatoes and let boil until done. Usually 20 minutes depending on their size. When finished boiling let potatoes stand in water for 8 hours at room temp. Then drain and place into refrigerator until next morning. Next morning put potatoes into large mixing bowl and mash with potato masher. DO NOT BEAT WITH MIXER. When potatoes are mashed to a lumpy texture add 1/2 cup heavy whipping cream. Mix. Then add 1 pack of unsalted crackers crumbs. Mix. Add cheese and garlic powder and season to taste with cracked pepper corns. NO SALT. After mixing into a mashed texture, hand pat into patties. Add butter to a non stick pan and heat pan. Place cakes into pan and slightly shake pan to keep them from sticking. Flip and repeat. Take off and let cool. They taste better at room temp.

MY BEST 'TATERS
(River Meadow Cabins B&B, Calico Rock, AR)

6 large baked potatoes
1 cup sour cream
1/4 cup butter
8 slices bacon, crumbled
3 Tbsp chopped chives
3 cups shredded Mozzarella cheese
1/2 cup shredded Swiss cheese

Cut potatoes in half lengthwise. Scoop out potatoes leaving about a 1.8 inch shell. To potatoes mixture add sour cream and butter mash mix well. Stir in bacon and 2 Tbsp chives. Add Mozzarella and mix well. Fill shells with mixture. Sprinkle with Swiss cheese on top. Bake at 350° for 25 minutes. Top with remaining chives and serve.

NEW ENGLAND FISH CHOWDER

4 strips bacon, diced to 1/2 inch pieces
4 celery stalks, diced to 1/4 inch pieces
1 large white onion, diced to 1/4 inch pieces
1/2 teaspoon fresh thyme, chopped
2 tablespoons butter
2 tablespoons flour
2 cups clam juice or fish broth
3 to 4 Yukon gold potatoes, diced to 1/2 inch pieces (1 to 1 1/2 cups total)
2 cups milk
Salt
Freshly ground black pepper
1 pound white fish such as cod, haddock or scrod, diced to 1/2 inch pieces

Place a large saucepan over medium heat on the stove. Once heated, add smoked bacon and sauté until golden and crisp. Add diced celery and onion, and sauté until translucent and slightly browned. Add fresh thyme and butter.

Once butter is melted add the flour. Mix thoroughly and add clam juice or broth. Using a whisk, mix well until the mixture (roux) is fully incorporated.

Add diced Yukon gold potatoes. Bring to a boil very slowly, ensuring that the potatoes are cooked, about 8 minutes.

When the mixture comes to a slight boil and is starting to thicken, add 1 1/2 cups of milk. Return to a slight boil and adjust consistency and taste with salt, pepper, and remaining 1/2 cup of milk if necessary. The chowder should be a bit thick and stick to the spoon. Once soup is ready, add the diced fish and simmer slowly until the fish is cooked through, about 4 minutes.

Serve in a large soup bowl with oyster crackers or saltines. Makes 6 servings.

OATMEAL CHOCOLATE CHIP COOKIES

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco shortening, solid
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs, unbeaten
1 teaspoon hot water
1 cup chopped nuts
12 ounces semi-sweet chocolate bits
2 cups rolled oats
1 tablespoon vanilla

Mix flour, soda, and salt.  Cream shortening, add sugars gradually, creaming until light and fluffy.  Add eggs one at a time, beating after each addition.  Add hot water and vanilla, then dry ingredients.  Add nuts, chocolate bits and oatmeal.  Mix thoroughly and blend.

Drop by half-teaspoon onto greased cookie sheet.  Bake at 375 degrees for about 8-12 minutes or until top is just golden brown.  Let stand on cookie sheet a few minutes before removing.

OATMEAL COOKIES
Makes 15 (3 1/2-to 4-inch, 1/4-pound) cookies

3 tablespoons water
1 1/4 cups lightly salted butter, at room temperature
1 large egg, beaten
2 cups old fashioned rolled oats (not quick oats)
2 1/3 cups whole-wheat flour (see note)
1 pound brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

In a mixing bowl, combine water, butter and egg. These do not have to be fully incorporated. Add in the oats, flour, brown sugar, salt, baking soda and baking powder. Mix until all ingredients are incorporated. Do not over-mix.

Scoop cookie dough into balls about 1/4 pound each. (The bakery uses a No. 12 ice cream scoop.) Place on a cookie sheet lined with parchment paper or lightly oiled with nonstick cooking spray. Place dough balls far enough apart to allow cookies to spread 4 inches.

Bake about 16 minutes in a preheated 350-degree oven. Baking time will vary according to your oven. Watch the cookies closely at the end of baking time; they continue to bake after they come out of the oven, so remove them when you see some light browning around the edges.

To make smaller cookies, make the dough balls smaller and reduce your baking time.

Note: Chef Higginbotham uses stone-milled whole-wheat flour. He says the amount of flour needed varies according to its particular moisture absorption characteristics and the water content of the butter. For each batch of flour milled, some adjustment is needed to get the cookies to spread to the desired diameter and thickness. You can make adjustments by varying the amount of flour or the water in the recipe. If the dough is dry and crumbly, add water in small increments until it is moist but firm. If it is wet and sticky, add flour in small increments until it is moist but firm. (From Charlie's Best Bread Co.)

PANFRIED POTATOES WITH LEMON

2 tablespoons extra-virgin olive oil
1 1/2 lb boiling potatoes, cut into 1/2-inch cubes
6 scallions, white and green parts chopped separately
1 teaspoon finely grated fresh lemon zest

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes and white parts of scallions, stirring frequently, until potatoes are browned and tender, 15 to 20 minutes. Stir in scallion greens and zest and sauté, stirring, 2 minutes. Season with salt and pepper. Serves 4

PAPAYA AND LIME SCONES
(Catalina Park B&B, Tucson, AZ)

2 1/2 cups all purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup canola oil
1 cup low fat milk
1 large egg
finely grated zest from 2 small limes
1/2 cup dried papaya, coarsely chopped

Preheat oven to 425oF. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the canola oil with a fork until pea size crumbs form.

In a small bowl combine the milk, egg, lime zest, and papaya. Add to the flour mixture and stir with fork until blended. Dough will be sticky.

Turn out dough on generously floured board. Lightly form two balls and flatten into disks about 5 inches in diameter. Don't over work the dough. Place disks on ungreased cookie sheet and cut into desired number of wedges. Brush lightly with milk and bake for about 20 minutes.

PASSOVER BRISKET
by Chef Emeril Lagasse

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence
1 teaspoon freshly ground black pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Preheat oven to 500ºF. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350ºF. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

Brisket is better if made a day in advance. Yield: 8 to 10 servings

PINEAPPLE RICE

3 cups cooked white rice
3 cups coarsely chopped fresh or canned pineapple, drained
6 Tbsp butter
3/4 cup brown sugar
3/4 cup pineapple juice or water

Place one third of the rice in a greased baking dish.  Top with one third of the pineapple, butter, and brown sugar.  Repeat twice.  Add the pineapple juice and bake covered in a preheated 350F oven for 30 minutes.  Serves 4 to 6.

PORK CLAY POT
Adapted from Charles Phan

2 tablespoons neutral oil, like corn or canola
  1/4 cup sugar
1 tablespoon minced garlic
  1/4 cup chopped shallots
1 tablespoon minced ginger
1 small chili, minced
1 1/2 pounds fatty pork, cut from shoulder, or about 2 pounds fatty
pork chops, cut into 1- to 1 1/2-inch cubes
2 tablespoons fish sauce, or to taste
1 teaspoon ground black pepper, or to taste
4 hard-cooked eggs, peeled
Salt if necessary
Shredded scallion for garnish
Cooked white rice.

Put oil in a saucepan or clay pot large enough to comfortably accommodate pork; turn heat to medium. Add sugar and cook, stirring occasionally, until it dissolves and colors a bit, 3 or 4 minutes. Add garlic, shallots, ginger and chili and cook, stirring occasionally, until shallots soften, about 5 minutes.

Add pork and raise heat to medium-high. Let it brown a little, stirring occasionally, for about 5 minutes. Add  1/2 cup water, and fish sauce and black pepper. Bring to a boil, then adjust heat so mixture simmers steadily. Nestle eggs in mixture and cover pot. Cook for about 30 minutes, stirring once or twice, until pork is tender, adding a little more water if mixture threatens to dry out.

Taste and adjust seasoning, then garnish with scallions and serve with rice.
Yield: 4 servings.

PORTUGUESE FIVE EGG EASTER BREAD
from Prime Time Emeril Cookbook Makes 5 loaves

4 cups milk
1 teaspoon salt
1/2 pound lard
Three 1/4-ounce envelopes active dry yeast
5 pounds flour (St. Elizabeth or Rose brand preferred)
12 large eggs
4 cups sugar
Zest of 1 lemon, grated
1 large egg beaten with 1 tablespoon water, for glaze

In a saucepan combine the milk, salt, and lard and bring to a boil. Set aside. In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside.

In a large bowl, with a whisk, combine the eggs, sugar, and lemon zest and mix thoroughly. Add the milk mixture, yeast mixture, and remaining flour and thoroughly combine. Set aside to rise, kneading 6 times every half hour. The bread will take 6 hours to rise.

Prepare 5 round loaf pans with butter or lard. Divide the batter among the pans (pans should be half full). Press the dough evenly in the pan and let it rise again until it reaches the top of the pan.

Preheat the oven to 350 °F. Brush with beaten egg and bake for about 1 hour, until golden brown. Yield: 5 loaves

SALAD POINTERS

Note: These tips are not from Spike; they were submitted to RealFood4Real People by a reader named Mary. Many of them contain valid points.

1. Omit iceberg (head) lettuce from your salad. Nutritionally it is the equivalent of water.

2. Try different types of lettuce. Lettuce is easy to grow and many varieties you just keep picking off the outside leaves to eat and it grows more.

3. Try different types of greens in your salad.  Spinach, Swiss chard and several other greens are edible raw when picked before the leaves get too big. Dandelion greens have a sharp rather bitter taste but are good in small quantities.  When I lived in west Texas in early spring I pulled all the little tumbleweed seedlings (up to a maximum of 4 inches tall) and added them to salad - kind of a peppery taste. Check out your library for 'Field Greens' or ;Edible Wild Plants' or check with your reference librarian or the County Extension Service (listing located in the front of
your phone book).

4. Lettuce is not the only thing you can put in salad - try cucumber sliced or diced, radishes sliced thinly, different kinds of sprouts (I don't like mung bean sprouts but I like alfalfa sprouts, onion or radish sprouts, sprouted wheat, etc.). Grated raw turnip or jicama, regular or Chinese cabbage thinly shredded, a handful of small raw green beans, Chinese pea pods, a few fresh or frozen green peas, raw summer squash – yellow crookneck, pattypan or zucchini, some shredded carrot. Prowl the produce aisles and see what could go into a salad.

5. Try different types of mushrooms or different varieties of cherry tomatoes.

6. Try a few beans or some diced beets, sliced boiled egg, good Greek olives, lightly steamed asparagus in season, marinated artichoke hearts (my sister uses the artichoke marinade in small quantities as a dressing).

7. Make a Greek Salad - Cucumbers, tomato wedges, good olives, cheese. Salt
and pepper and drizzle a little olive oil and a little good vinegar and toss.

8. Try eating salad with just salt and pepper or with a little olive oil and vinegar. Try different salad dressings until you find a couple you like, then alternate them.

9. Raw eggplant is NOT edible.

SAUTÉED ATLANTIC COD
WITH HARICOTS VERTS, SHIITAKE AND BLOOD ORANGE

1/2 pound French green string beans (haricots verts), ends snipped
1/2 cup blood orange juice
3 tablespoons butter, plus extra for cooking
Salt to taste
Freshly ground white pepper
Four 6-ounce portions Atlantic cod filet, skin on
2 tablespoons canola oil
1/2 teaspoon chopped fresh garlic
1/4 pound shiitake mushrooms, sliced
2 blood oranges cut into segments

In a medium pot over high heat, bring 3 cups of water to a boil with a pinch of salt. Blanch green beans until al dente. Place in an ice water bath to stop the cooking. Drain and reserve.

Place blood-orange juice in small saucepan over medium heat and reduce until thick and syrupy, 5 to 8 minutes. Lower heat and slowly whisk in cold butter; season with salt and pepper and reserve sauce in a warm place.

Place two large saute pans on medium-to-high heat. While the pans are
heating, score the skin of the codfish two or three times on each
portion to keep the skin from curling. Season the skin with salt and
white pepper.

Place a thin layer of blended canola oil in one of the large skillets. Once the oil is smoking, carefully add the codfish skin side down. Shake pan slightly to ensure filets are not sticking. Season the other side of the fish with salt and pepper. Once a nice golden color is reached add a small nub of butter to the pan. Once
butter is melted and browned, carefully flip each filet. Reduce heat.

In the other large skillet place a small amount of oil, a small nub of butter and the chopped garlic. Once garlic is slightly toasted add shiitake mushrooms. Cook slightly and add the green beans. Season with salt and pepper, and sauté until hot.

To serve: Place some of the green beans and shiitake mixture in the middle of each plate, followed by a nice drizzle of the blood-orange butter sauce. Place a cod filet on the green beans and garnish with 6 or 7 blood orange segments.
Makes 4 servings.

SAVORY EGGS
(A Terry Ranch House, Williams, AZ)

1 cup grated longhorn cheese
2 Tbsp butter
½ cup sour cream
Salt and Pepper to taste
1 teaspoon mustard
6 eggs, beaten
1 cup ham, bacon, or sausage [chopped or crumbled]

Spread cheese in greased 8 inch baking dish. Dot with butter. Combine sour cream, salt, pepper, and mustard and pour ½ mixture over cheese. Pour eggs into dish and spread remaining cheese on top. Bake 350 degrees until set (30 to 40 minutes). Add meat to top of casserole.

SHOOTING STAR'S EGG LULU
(Shooting Star B&B, Carnelian Bay, CA) Serves: 4

4 croissants-halved and warmed
8 eggs — beaten with 4 tablespoons milk
4 ounces cream cheese
2 vine-ripened tomatoes-diced
4 scallions — one-inch dice on the horizontal
1 16-ounce can artichoke hearts — rinsed and diced
1 tablespoon butter

Sauté green onion with butter in non-stick saucepan on medium heat, until tender (reserve an uncooked heaping tablespoon for garnish). Reduce heat to low and add egg mixture. Scramble until almost done. Add tomato and cream cheese.
Stir until well mixed. Cook eggs to desired firmness. Divide equally among croissant bottoms. Sprinkle with scallions. Top with croissant lid and serve with fresh fruit

SOUPE D'OIGNON MÉTROPOLITAIN

1/4 cup butter
1 yellow onion, cut into quarters and sliced
1 red onion, cut into quarters and sliced
1 leek, white and tender green parts only, cleaned and chopped
Salt, to taste
1/4 cup dry white wine
1/4 cup sparkling apple cider
2 tablespoons sherry vinegar
1/4 cup butter
4 tablespoons flour
4 cups chicken stock
Bouquet garni (parsley, thyme and bay leaf tied together with string)
Sea salt, to taste
Pepper, to taste

Gruyere Cheese Toast:
Slices of French bread
Heavy cream
Gruyère cheese, grated

In large stockpot, heat 1/4 cup butter, add onions and leeks, and cook over medium-high heat for 15 minutes, stirring frequently. Add salt to taste. Stir well and add the wine, cider and vinegar. Cook, stirring the bottom of the pan to deglaze the pan and to allow the liquids to evaporate.

While onions are cooking, prepare the roux: In a separate pot, melt the remaining 1/4 cup of butter. When it bubbles, add the flour and cook, stirring frequently, for 8 minutes. (Roux should be "blond" in color.) Add 1 cup of the stock at a time, whisking well to create a smooth, gravy-like consistency. When mixture comes to a full boil, add the remaining stock, one cup at a time, whisking with each addition. Add the thickened stock to the onions, add bouquet garni, sea salt and pepper. Bring to a full boil, skim the top, reduce heat and simmer, covered, for 1 hour. Remove bouquet garni.

For Gruyère Cheese Toast: Toast slices of bread lightly, drizzle a bit of heavy cream on each slice, and top with grated Gruyère cheese. Melt in oven, then place on top of each bowl of hot soup. Makes about 3-4 servings.

SPA SLAW WITH LEMON AND ORANGE DRESSING
(Pareve)

1 1/2 tbsp. lemon juice
1 tbsp. orange juice
1/2 tsp. grated orange rind
1/2 tsp. grated lemon rind
2 1/2 tsp. olive oil
1 tbsp. water
1/8 tsp. black pepper
1/8 tsp. crushed red pepper flakes
1/8 tsp. salt (more, to taste)
4 cups shredded Napa cabbage
1 cup thinly sliced red bell pepper

In a large bowl, whisk together all the ingredients except the cabbage and pepper. In another bowl, toss the cabbage and pepper. Add the dressing, toss well and serve. This recipe can easily be doubled for a large crowd.

STRAWBERRY-CHEVRE SALAD

Vinaigrette
1 tablespoon raspberry vinegar
1/2 teaspoon Dijon mustard
1 1/2 teaspoons chopped fresh tarragon or chives
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil

Salad
6 cups mixed salad greens
1/2 cup sliced sweet onions
1 cup sliced strawberries
1/3 cup crumbled soft goat cheese
2 tablespoons slivered almonds

In small bowl, whisk together vinegar, mustard, tarragon, salt and pepper. Slowly whisk in oil until blended.

In large bowl, toss lettuce and onions with enough vinaigrette to lightly coat. Divide lettuce among 4 salad plates. Sprinkle with strawberries, goat cheese and almonds. 4 servings

STRAWBERRY-ORANGE MARMALADE
Celebrate the start of strawberry season by making this delicious spread. The fresh berry flavor is deepened by the cinnamon.

3 cups halved hulled strawberries (about 16 ounces)
1/4 cup sugar
1 cup orange marmalade (about 10 1/2 ounces)
1 cinnamon stick, broken in half

Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.) Makes about 2 cups.

SWEET DREAM COOKIES
(Foothill House Bed and Breakfast, Calistoga, CA)

1 cup (2 sticks) unsalted butter
1-1/2 cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
One 12-ounce package semisweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar

Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead.)

Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.

SWISS QUICHE
(Oak Hill Manor, Atascadero, CA)

Pastry (or use Pillsbury pre-made pie crusts)
3 tablespoons cornstarch
2 tablespoons finely chopped onion
3 table spoons milk
1 ½ cups shredded Swiss or Gruyère cheese
3 eggs
1 cup milk
¾ teaspoon salt
½ cup whipping cream
1/8 teaspoon ground nutmeg
Dash white pepper

Prepare pastry. Sprinkle onion and cheese in pastry lined baking dish. Heat oven to 425 degrees.

Pour 1 cup of milk and whipping cream into sauce pan. Mix cornstarch and 3 tablespoons of milk; stir into milk-cream mixture. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Remove from heat and cool slightly. Beat eggs slightly with hand beater; gradually beat in cream sauce
add remaining ingredients. Pour egg mixture into baking dish.
Cook uncovered in oven for 15 minutes. Reduce oven temperature to 300 degrees. Cook uncovered until a knife inserted halfway between center and edge comes out clean (about 30 minutes). Let stand 10 minutes before cutting.

VEAL SALTIMBOCCA
From LoRusso's Cucina; St. Louis Yield: 4 servings.

4 (4- to 5-ounce) veal cutlets
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
6 tablespoons ( 3/4 stick) cold butter, divided
2 to 4 tablespoons extra-virgin olive oil
4 thin slices Volpi prosciutto
4 thin slices fontina cheese
6 ounces mushrooms, thickly sliced
6 fresh sage leaves, divided
1/2 cup dry white wine
1/2 cup chicken stock

Place each cutlet between 2 sheets of plastic wrap; pound very thin. Season flour to taste with salt and pepper. Dredge (lightly coat) cutlets in seasoned flour.

Melt 4 tablespoons butter in a heavy skillet over high heat; add 2 tablespoons oil. Sauté veal, 1 to 2 minutes on each side, until just brown. (Cook in batches if necessary to prevent crowding in the pan, adding remaining 2 tablespoons oil as needed.) Remove veal to a warm platter. Top veal with prosciutto, then cheese; set aside and keep warm.

Reduce heat to medium. Add mushrooms and 2 sage leaves; sauté for about 3
minutes. Stir in wine, scraping the pan to loosen any caramelized pieces. Add chicken stock and stir well; simmer until reduced by half, about 4 minutes. Add salt and pepper to taste. Add remaining 2 tablespoons cold butter; swirl pan to melt butter and thicken sauce slightly. Pour hot sauce over veal; place one whole sage leaf on each serving. Serve immediately.

VEGETARIAN TZIMMES
(Pareve)

8 sweet potatoes, peeled and cut in chunks
1 1/2 pounds carrots, peeled and cut in chunks
1 cup pitted prunes, cut in half
1 cup apricots, cut in half
2 cups boiled water
1 1/2 cups orange juice
1/4 cup dark brown sugar
Pinch cinnamon
juice of one lemon
1 can pineapple chunks, drained
1 can mandarin orange segments, drained
Vegetable oil for pan

Place the cut prunes and apricots in the boiled water in a bowl and set aside for 10 minutes.

Generously oil a covered, oven-proof casserole dish. Place the carrots and sweet potatoes in the casserole and mix. Drain the apricots and prunes and add them to the casserole dish. Save the water.

In a small bowl, mix the orange juice, lemon juice, cinnamon and dark brown sugar. Pour over the vegetables. Cover the casserole dish and bake at 350 F for 45 minutes. Check often and add some of the water from the apricots and prunes if the orange juice evaporates. At this point, add the pineapple and orange
segments, if desired, and mix well. Bake uncovered for another 15 minutes.