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

APRICOT-AND-ALMOND-STUFFED STEAK
ASPARAGUS LEMON RISOTTO
BALI HAI'S CHICKEN OF THE GODS
BANANAS CELESTE
BANANA MUFFINS
BASIC OIL & VINEGAR DRESSINGS
BASIL COD CAKES WITH A DRIED CRANBERRY
BEAN SOUP
BING CHERRY SPICE CAKES
BLUEBERRY MUFFINS TO DIE FOR
BREAD AND BUTTER PUDDING
BROCCOLI QUICHE
BURGERS WITH AN INDIAN INFLUENCE
CAESAR SALAD
CAULIFLOWER ARRIMINATI
CEVICHE
CHAYOTE SALAD
CHICKEN & SWISS BLT SALAD
CHICKEN KORMA
CHICKEN WITH SWEET PEPPER SAUCE
CHILLED AVOCADO AND CUCUMBER SOUP
CORN AND TOMATO CASSEROLE
CRÈME FRAICHE
CRUSTY MUSTARD-DILL MEAT LOAF
CUCUMBER, TOMATO AND ONION SALAD
FUNNEL CAKES
GINGER BREW-GLAZED ROASTER
GOLDEN CAULIFLOWER
GORGONZOLA, ARTICHOKE HAM STRATA
GRILLED TOMATO MELTS
HONEY-GLAZED LEMON CHICKEN
ITALIAN MARKET SOUP
LAVENDER ICE CREAM, RHUBARB COULIS
LEMON BUTTER SAUCE
LEMON CREAM COFFEE CAKE
LEMON-RASPBERRY ICE CREAM BOMBES
LEMON TEA CAKE
LOBSTER SALAD ROLLS FROM FENWAY PARK
MACADAMIA-ENCRUSTED MAHI MAHI
MARGARITA SALMON
MARINATED SEAFOOD AND VEGETABLE SALAD
MULBERRY CRUNCH
NOODLE & CHICKEN POT
ORANGE CRANBERRY MUFFINS
PAVLOVA
POACHED CHICKEN BREASTS WITH APPLES
PORK CHOPS IN SAUCE
POSOLE DE PERLITA
RHUBARB MUFFINS
ROASTED RED BEET AND PARMESAN
SCALLOPED TOMATOES
SHRIMP CREOLE
SOUTHWESTERN CAULIFLOWER SALAD
STEAMED CALIFORNIA VEGETABLES
STEWED HEARTS OF PALM
STRAWBERRY MUFFINS
STRAWBERRY SPINACH SALAD         
TIJUANA TORTE
TOMATO ASPIC
TOMATOES STUFFED WITH CORN AND CRAB MEAT


APRICOT-AND-ALMOND-STUFFED STEAK

1  8-ounce  beef top loin steak, cut 1 to 1-1/2 inches thick
1/8  teaspoon pepper
4   dried apricot halves or 2 dried peach halves, finely snipped
1  tablespoon toasted sliced almonds
1/3  cup apricot or peach nectar or orange juice
4  dried apricot halves or dried peach halves, finely snipped
1  tablespoon thinly sliced green onion
1/2  teaspoon cornstarch
1/2  teaspoon instant chicken bouillon granules
1/8  teaspoon pepper
1  tablespoon toasted sliced almonds (optional)
    
Make a pocket in the steak by cutting a deep horizontal slit. Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket. Spoon the 4 apricots or peaches and 1 tablespoon almonds into the pocket. If necessary, secure opening of pocket with a wooden toothpick.

To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes for well-done.)

Or, to grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20 minutes for well-done.)

Meanwhile, for sauce, in a small saucepan combine the apricot nectar, peach nectar, or orange juice; 4 apricots or peaches green onion; cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

To serve, cut steak in half. Transfer each half of the steak to an individual plate. Pour sauce over the steak. If desired, sprinkle with 1 tablespoon almonds. Makes 2 servings.

ASPARAGUS LEMON RISOTTO

1 medium yellow onion, peeled and diced
4 cloves of garlic
2 Tbsp olive oil
5-6 handfuls of Arborio or Carnaroli rice, Note: Allow one handful per guest plus
1 or 2 cups extra
4 cups chicken stock or low sodium chicken broth
Salt
Black pepper, preferably from a pepper mill
2 oz. grated parmesan cheese
the juice of 1/2 of a lemon (the other half is used for the artichoke sauce)
the zest of one whole lemon, removed using a grater or zesting tool
4 oz. Diced raw bacon or ham
1/4 bunch of flat leaf parsley (curly may be substituted)
1 bunch fresh asparagus, cut into 2-inch sections, bottoms discarded

Heat the olive oil in a wide heavy bottomed pan, at medium. When just warm, add the bacon, onion and garlic. Sweat, stirring occasionally, until the onions are clear and sweetly fragrant.

Add the rice, stir to combine. (For a creamier, thicker ending texture, continue to stir the rice for 2-3 minutes before adding any liquid.)

Add enough of the chicken stock or broth to just cover the rice. Stir to combine and reduce the heat to medium-low. Allow the mixture to simmer and stir occasionally.

When most of the liquid has been absorbed, taste the rice for texture. If it is slightly more firm than "al dente," then add enough stock to thin the mixture slightly and remove the mixture to a brownie pan or roasting tray. Set it in the refrigerator to cool. If the rice is hard when tested, add enough stock to just cover and simmer to the stage mentioned above.

When ready to serve, return the risotto to the pot. Place it over low heat and add enough stock to loosen the risotto.

When the risotto is warm, add the cut asparagus, lemon zest and parsley. Add the parmesan, salt and pepper to your taste. Add stock to desired consistency (or water if you have used all the broth). Add a splash of lemon juice, to your taste.

Serve the risotto hot.

Note: The risotto can be held after the first stage of cooking, tightly covered and refrigerated, for up to one week.

BALI HAI'S CHICKEN OF THE GODS
4 to 6 servings

2 to 3 pounds boneless chicken pieces

Marinade:
1 egg, beaten
1/4 teaspoon salt
3 teaspoons dry sherry
1 teaspoon soy sauce
Dash white pepper

8 ounces chestnut flour (available at Asian markets) for dredging chicken
Oil for browning

Chicken:
1/2 cup butter
1/2 cup flour
2 tablespoons cornstarch
4 cups chicken stock
1 cup cream
Salt and pepper, to taste
2 teaspoons toasted sesame seeds

Marinate the chicken in a mixture of egg, salt, sherry, soy sauce and pepper for 15 to 20 minutes. Remove and coat each piece with chestnut flour.

Heat oil in a large skillet and brown the chicken, cooking until heated through.

Melt the butter over medium heat and blend in the flour and cornstarch, stirring constantly. In a sauce pan, bring the stock to a boil. Add the stock slowly to the butter mixture, stirring rapidly. Continue stirring until combined and thickened. Reduce the heat and add the cream and salt and pepper.

Cut the chicken into neat slices and arrange them on a hot platter. Cover the chicken with the cream sauce. Sprinkle sesame seeds over the top.

BANANAS CELESTE

8 oz cream cheese at room temperature
1/4 cup brown sugar
1/2 tsp ground cinnamon, plus additional for garnish
4 Tbsp butter
4-6 ripe bananas, peeled and halved lengthwise
1/4 cup heavy cream

Combine the cream cheese, brown sugar, and cinnamon in a small bowl and mix thoroughly.  Set aside.  Heat the butter in a skillet over moderate heat and sauté the banana halves until light golden brown on both sides.  Arrange half the bananas in a single layer in a shallow baking dish, top with half the cream cheese mixture, and repeat.  Pour the cream over the top and bake in a preheated 350F oven until the cream cheese mixture is golden brown, about 15 minutes.  Garnish with a sprinkle of cinnamon and serve immediately.  Serves 4 to 6.

BANANA MUFFINS

1 cup Splenda (or sugar)
1/2 cup oil (vegetable or canola)
3 large eggs
4 very ripe bananas, mashed (approx. 2 cups)
1 teaspoon lemon peel (I buy it from the spice
section at the grocery)
2 cups flour
1 teaspoon baking soda
1/2 cup chopped nuts (I prefer pecans and
sometimes use walnuts)
1 cup raisins

Heat oven to 350F.  Mash the bananas with the lemon peel.  In a large bowl, whisk together the Splenda (sugar), oil and eggs.  Stir in the bananas and lemon peel.  Sift together the flour and baking soda; add to the banana mixture and stir until combined.  Fold in nuts and raisins.  Fill the muffin molds with 1/4 to 1/3 cup of batter for each muffin.  Bake for 30 minutes or until tester comes out clean.  Remove from mold and cool on a wire rack.  The muffins can be eaten hot, warm, or at room temperature; and either plain or slathered with butter.  They freeze well and after microwaved for one minute, taste fresh.  Yield: 12 muffins

BASIC OIL & VINEGAR DRESSINGS
From the Chef, at World Wide Recipes

The easy answer is that you can use any kind of oil and any kind of vinegar to make salad dressing (or as the French like to call it, "sauce vinaigrette" - sheesh, those French have to have a word for everything), but I think that Eric is hoping for a little more guidance than that.  Extra-virgin olive oil is a good oil to start with, and red wine vinegar is a good vinegar to start with. Really all you have to do is whisk them together and pour them over the salad, but your dressing will taste better if you add some salt and freshly ground pepper.  (I like my salad dressing quite salty and usually don't have to remind myself that the word "salad" comes from "sal," the Latin word for salt.) The oil and vinegar will separate if you let them sit for a more than a few minutes, giving your dressing that appealing "science experiment" look, but you can simply whisk them together again, and a little Dijon mustard will help to keep them from separating.  Once you are satisfied with your olive oil and red wine vinegar dressing (the classic proportions are 3 parts oil to 1 part vinegar) you can try using different oils and vinegars.  Try
using walnut, hazelnut, or almond oil instead of olive oil, and add some raspberry, tarragon, and sherry vinegars to your pantry.  A few drops of dark sesame oil added to peanut oil will give your salad dressing an Asian accent, and you can also add a little soy sauce, Worcestershire sauce, or hot sauce for added flavor.  Fresh or dried herbs may also be added at will, and finely chopped shallots are a classic addition.  I find balsamic vinegar alone to be a bit over-whelming in most cases, but a little balsamic vinegar mixed with lemon juice makes an interesting and unusual dressing.  Similarly, the juice of any citrus fruit may be substituted for vinegar.  Having said all that, one of my favorite combinations is walnut oil and raspberry vinegar with fresh chives.  Experiment and have fun.

BASIL COD CAKES WITH A DRIED CRANBERRY
RÉMOULADE SAUCE

1 1/2 pounds cod filets
2 tablespoons white wine
1 tablespoon butter
2 Idaho potatoes (about 1/4 pound)
olive oil
1/4 cup cream
2 tablespoons basil chiffonade (see note)
1 teaspoon lemon juice
1 cup panko (Japanese) bread crumbs
3 eggs, slightly beaten
1/2 cup flour
salt and pepper to taste

Preheat oven to 350 degrees.

Season cod with salt and pepper. Place in a baking dish, cover with white wine, and place butter on top. Bake at 350 degrees until firm, but not over done. Remove from dish, flake and let cool.

Rub potatoes with olive oil, salt and pepper, and bake until tender. Remove from oven and peel when cool enough to touch. Combine with cream, salt and pepper and mash in a bowl until somewhat smooth. Let cool.

Combine cod, lemon juice and basil with potato mixture, leaving the cod in large flakes. Form into patties, dredge in flour, egg wash and then panko bread crumbs. Sauté in vegetable oil until golden brown and heated through.

Serve with Dried Cranberry Rémoulade Sauce and lemon wedges.

Note: To make basil chiffonade layer fresh basil leaves on top of one
another and roll into a tight bundle, like a cigar. Then slice into
thin strips.

Dried Cranberry Rémoulade Sauce

3/4 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons dried cranberries
1 teaspoon chopped fresh thyme
1 teaspoon chopped shallot
1 teaspoon chopped flat leaf parsley
1 teaspoon rice wine vinegar
salt and pepper to taste

Soak the cranberries in warm water until they are plump. Drain and finely chop. Combine with remaining ingredients in a bowl and mix.

BEAN SOUP
El Chaparral Restaurant, Famous Bean Soup

     1 pound raw pinto beans
     1 gallon water
     Salt, to taste
     1/4 pound bacon, chopped
     1 medium onion, diced
     6 jalapeños, chopped (or to taste)
     2 tomatoes, chopped
     1/2 bunch cilantro

       Wash beans and pick over to remove any foreign material. Place in a pot with water and bring to boil. Simmer 1 hour, then add salt.
Meanwhile, in separate large stockpot, cook bacon until crisp. Add onion, jalapeños, tomatoes and cilantro; cook several minutes until onions and jalapeños are soft. When beans have cooked 1 hour, add them to pot with vegetables. Reduce heat, cover, and simmer soup approximately 1 hour more, or until beans are tender. Taste and add more salt as needed. Soup can be garnished with chopped cilantro if desired. Serves 15. El Chaparral Restaurant
BING CHERRY SPICE CAKES
Makes 6 small cakes

For topping:
4 tablespoons unsalted butter
1/2 cup corn syrup
1/4 cup brown sugar

For batter:
6 tablespoons unsalted butter
2/3 cup granulated sugar
Zest of 1 orange, minced
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon ground cloves
1/2 cup milk
1 1/2 pounds pitted Bing cherries (other varieties also can be substituted)

Preheat oven to 375 degrees. Grease a 6-cup non-stick muffin pan (each cup should hold about 8 ounces). Combine butter, corn syrup and brown sugar in microwave-safe bowl. Microwave at medium heat until melted, stirring occasionally. Pour mixture into muffin cups, dividing it equally. Refrigerate 1 hour, until mixture firms.

With electric mixer, cream butter, sugar and zest until creamy and smooth. Add eggs one at a time; beat until smooth.

Sift together flour, baking powder, salt, cinnamon, mace and ground cloves. Slowly add flour mixture to creamed mixture alternately with milk.

Cover bottom of each cup generously with cherries. Evenly distribute batter into cups; tap muffin tin to release air. Note: If you are using an 8- or 12-cup muffin tin and have empty cups, fill them about halfway with water so that they do not warp in the oven.

Bake until toothpick inserted into the center of cakes comes out clean, about 25 minutes. (If you are using smaller muffin cups, baking time will be slightly shorter.)

Allow cakes to cool in tins. Invert cakes and serve warm or room temperature.

BLUEBERRY MUFFINS TO DIE FOR
Recipe By: Betty Ross

1/2 cup margarine
2 eggs
1 teaspoon vanilla
1 1/4 cups sugar
8 oz. sour cream
1/4 teaspoon lemon zest (optional)
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2-3/4 cup blueberries, fresh or frozen

Cream margarine and sugar until fluffy in large mixing bowl, add eggs and beat until smooth.  Mix in sour cream and vanilla.  Combine dry ingredients, stir into cream mixture.  Fold in blueberries.  Spoon into muffin tins lined with paper cups or greased and floured tins. filling about 1/2 full.* Sprinkle a little bit of sugar over top of muffins.  Bake at 400 degrees 25-30 minutes.  Makes 2 dozen regular
size muffins. 

BREAD AND BUTTER PUDDING

1/2 cup butter, softened
12 slices thin white bread
1/3 cup raisins
1/2 cup dried currants
1/4 tsp. ground cinnamon
3 large eggs
1/4 cup sugar
2 and 1/2 cups milk
3/4 cup heavy cream
1/8 tsp. ground nutmeg

Coat the bottom of a 7 x 10 baking dish with butter. Trim the crust off bread slices and butter both sides of the bread slices. Place 4 slices at the bottom of the baking dish. Combine raisins, currants and cinnamon together and toss. Place half the mixture over the 4 bread slices. Add 4 more buttered bread slices and the other half of raisins and currants. Top with remaining 4 slices of buttered bread. In a mixer or blender, mix eggs until frothy, then add sugar, milk, cream and nutmeg and beat until mixed. Pour mixture over bread and raisin mixture. Allow pudding to sit at room temperature for about 30 minutes so bread can absorb liquid. Cover with aluminum foil and bake at 350 for 30 minutes, remove foil and bake 30 minutes longer. Serve warm.

BROCCOLI QUICHE

4 strips bacon, fried and chopped
1 head broccoli, chopped and steamed
4 oz. Gruyere cheese, grated coarsely
1 oz. Parmigiano Reggiano, grated
4 eggs, beaten
1 pint half-and-half
1/4 tsp. nutmeg
1/2 tsp. salt or to taste
1/4 tsp. white pepper

Preheat oven to 375 F.

Fry the bacon crisp and let it cool, then crumble it. Spread the bacon around the crust, then the broccoli and finally the cheeses. Beat together remaining ingredients and pour into the crust. Bake 45 minutes, or until a knife inserted in the center comes out clean. Set on a cooling rack to cool to room temperature.

BURGERS WITH AN INDIAN INFLUENCE

2 pounds of ground round or sirloin
4 buns (hamburger size or even sub buns will work)
4 quarter-inch onion slices
1/2 tsp of cumin
Sprinkle of cayenne to taste
Sprinkle of black pepper to taste
3 Tbsp of Major Grey chutney

Form four patties from your beef. Thick or thin is up to you. Make them the shape of the bun you choose. Sprinkle on the cumin, cayenne, and black pepper. Grill the hamburgers and the onion slices on a grill sprayed with oil; alternatively, spray the burgers and onions before you put them on the grill. Toast the buns to a golden brown. You can do this on the grill too.

Spread the chutney on the bottom half of the burger buns. Stack on your hamburger and top with the onions and the bun top.

The entire chayote is edible either raw or cooked, including the skin and the large seed.  I prefer to peel them because the skin can be tough and fibrous, but in this dish I recommend using the seed as they do in the Caribbean.  You can use your favorite recipe for vinaigrette, or you can use my mint vinaigrette.

CAESAR SALAD

1/4 teaspoon salt
2 cloves garlic
2 anchovy fillets
1/2 teaspoon dry mustard
2 fluid ounces lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 ounce egg yolks, pasteurized
1 ounce olive oil
16 ounces or 1 head romaine lettuce
2 ounces croutons, prepared
1 ounce Parmesan cheese, grated
Black pepper, ground, to taste

Place the salt in a wooden salad bowl. Using a fork, mash the garlic cloves with the salt in the bowl until they become a fine paste. Add the anchovy fillets and continue to mash until a smooth paste develops. Add the dry mustard and mix thoroughly. Add the lemon juice. If squeezing the juice directly from the lemons,
take care not to allow the seeds to fall into the bowl. Mix thoroughly. Add the red wine vinegar, Worcestershire sauce and egg yolks to the bowl. Whisk all of the ingredients together.

While whisking briskly, pour a steady, fine stream of the olive oil into the dressing mixture and continue to whisk until a smooth, emulsified dressing forms.

Cut or tear the lettuce leaves into bite-sized pieces and add to the dressing. Add the croutons and 3/4 of the Parmesan cheese to the dressing. Toss thoroughly to ensure that all the lettuce leaves are coated with the dressing.

Grind fresh black pepper in the desired quantity directly onto chilled plates. Place approximately 6 ounces of the salad mixture in the center of each chilled plate. Sprinkle the remaining Parmesan cheese on top of each salad as a garnish. Additional fresh-ground black pepper can be added on top of the
salads if desired. Yield: two 6-ounce portions.

CAULIFLOWER ARRIMINATI
(pasta with saffron-cauliflower sauce) Serves 4 as a first course

1 large cauliflower, dark leaves and thick stems discarded but head left whole
   Salt
1 teaspoon loosely packed saffron threads
1/4 cup olive oil
1 medium onion, finely chopped (about 3/4 cup)
4 to 5 anchovy fillets, roughly chopped
1 tablespoon tomato paste
1 pound buccatini or perciatelli pasta
1/3 cup dried Zante currants (tiny raisins)
1/4 cup pine nuts
   Freshly ground black pepper

Choose a pot large enough to hold cauliflower and enough water in which to cook it. A 4- to 5-quart pot should do. Fill pot 2/3 with water. Bring to a boil and add 1 teaspoon salt. Cook cauliflower at a simmer until floret stems are tender when pierced by a knife but are not soft and mushy, 12-15 minutes. Try not to overcook cauliflower; it will cook again in sauce. Pour off 1 cup cooking liquid to
reserve. Drain cauliflower carefully and set aside to cool. When cool, break head into large pieces. Soak saffron in 1/4 cup of the cooking liquid and set remaining 3/4 cup aside to finish sauce.

Bring an 8-quart pot of salted water to a boil.

Heat olive oil in a large skillet over medium heat for 1 minute. Add onion and cook until translucent, 6-7 minutes. Add anchovies and stir to combine. Add cauliflower florets. Stir to combine and cook 5 minutes. Add saffron water, half remaining cooking water and tomato paste. Bring to a boil; adjust heat so sauce is simmering. Simmer 5 minutes.

Meanwhile, stir pasta into boiling water and cook, stirring occasionally, until al dente, about 10 minutes. Add currants and pine nuts to sauce and season with pepper. Continue simmering sauce over low heat until pasta is cooked.

When pasta is cooked, drain and place in a large serving bowl. Add half the sauce and toss until pasta is coated. If there is not enough sauce to coat pasta evenly but lightly, add reserved cauliflower cooking liquid little by little until there is. Serve topped with additional sauce.

CEVICHE

1/2 lb fresh sea scallops
1/2 lb. skinless hake (or haddock or flounder) filets
Juice of 3-4 large lemons (should be about 1/2 cup/125ml)
Juice of 5-6 large limes (should be about 1/2 cup/125ml)
3/4 lb very ripe tomatoes, blanched, peeled and diced
4 small hot chilies, diced
1 medium onion, minced
1/4 cup extra virgin olive oil
1/4 cup dry white wine
3-4 sprigs fresh oregano, leaves stripped and minced
1/4 tsp. ground coriander seeds
Handful flat-leaf parsley, leaves minced
Salt and freshly ground black pepper

Green leaf lettuce

Paper-thin slices red onions
Fresh parsley sprigs

Slice scallops in half horizontally then quarter vertically. Cut fish into 1/2”/1.5cm squares. Put in a ceramic or glass bowl and cover with the lemon and lime juices and let stand for 3 hours, stirring and turning occasionally. The acid bath ‘cooks’ the fish. Add the remaining ingredients and stir well. Cover and chill several hours or overnight before serving.

Arrange on a bed of the green-leaf lettuce in a deep serving platter. Garnish with the onion slices and parsley sprigs. Serves 4-6.

CHAYOTE SALAD

2 large chayotes (christophenes, mirlitons), peeled and quartered lengthwise
(it is not necessary to remove the edible seed)
1 Tbsp olive oil
2 tsp champagne or white wine vinegar
1 tsp Dijon mustard
Salt and freshly ground pepper to taste
3 Tbsp finely shredded fresh mint

Boil or steam the chayotes until tender, about 20 minutes.  Cool and cut into 1/2-inch (1 cm) slices.  Whisk together the oil, vinegar, mustard, salt, and pepper and pour over the chayotes.  Add the mint immediately before serving.  Serves 4 to 6.

CHICKEN & SWISS BLT SALAD

1 bag torn Romaine (about 10 cups)
1 pkg. (6 oz.) Louis Rich Grilled Chicken Breast Strips
1 cup grape tomatoes
1/3 cup sliced green onions
1/2 cup Kraft Shredded Swiss Cheese
1/2 cup Kraft Thousand Island Dressing
1/4 cup Oscar Mayer Real Bacon Bits


Toss all ingredients except dressing and bacon bits in large salad bowl. Add
dressing; toss lightly. Sprinkle with bacon bits. Makes: 4 servings

CHICKEN KORMA

1/4 cup cashews
1/4 cup pistachios
1/4 cup almonds
2 - 3 dried hot chilies, seeded
1 Tbsp. fresh ginger, grated
1 cup cold water
1 tsp. ground cinnamon
3 whole cloves
1/4 tsp. cardamom seeds
2 garlic cloves
2 Tbsp. poppy seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 cup light cream
1/4 cup butter
1 white onion, chopped
6 boneless chicken breasts, cut into 2-inch cubes
2 Tbsp. cilantro, chopped
1 Tbsp. lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin and light cream and blend again until sauce is smooth, set sauce mixture aside. Melt butter in a large saucepan and brown onions, add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice. We like either Basmati or Jasmine rice. Serve with condiments such as Mango Chutney and Hot Pepper Relish.

CHICKEN WITH SWEET PEPPER SAUCE

            Sweet Pepper Sauce (see below)
 1/3      cup  cider vinegar
  2        tablespoons  water
  2        tablespoons  margarine or butter
  1        clove  garlic -- finely chopped
 1/4      teaspoon  pepper
  3        pounds  whole broiler-fryer chicken -- (3 to 3 1/2-pounds)

                        Sweet Pepper Sauce
  2        medium  red bell peppers
 12       fresh basil leaves -- (12 to 15) OR 2 teaspoons  dried basil leaves
  8        whole  Kalamata or ripe olives -- pitted
  1        clove  garlic
  1        tablespoon  balsamic or cider vinegar
 1/8      teaspoon  salt
 1/8      teaspoon  pepper

Prepare Sweet Pepper Sauce.

Mix vinegar, water, margarine, garlic and pepper in small 1-quart saucepan. Cook over low heat 5 minutes, stirring occasionally. Cool completely.

Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.

Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Brush chicken with vinegar mixture. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Cover and grill chicken, breast side up, over drip pan and 4 inches from LOW heat 1 3/4 to 2 1/4 hours, turning every 20 minutes and brushing with vinegar mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. Discard any remaining vinegar mixture.  Serves 6

Serve chicken with Sweet Pepper Sauce.

Sweet Pepper Sauce

Heat coals or gas grill for direct heat. Cut bell peppers lengthwise in half; remove stems and seeds. Flatten pepper halves with hand. Cover and grill peppers, skin sides down, 4 to 6 inches from HIGH heat 10 to 15 minutes or until skin is charred. Place charred peppers in paper or plastic bag; cool. Remove and discard skins. Place peppers and remaining ingredients in food processor or blender. Cover and process about 1 minute or until smooth. Cover and let stand until serving. About 1 cup.

CHILLED AVOCADO AND CUCUMBER SOUP

4 fluid ounces heavy cream
4 ounces avocado, cubed
3 1/3 ounces cucumber, peeled, seeded, chopped
2 teaspoons lime juice
4 fluid ounces yogurt, plain
1 clove garlic, minced
1 2/3 tablespoons miso paste, yellow
1 teaspoon dill
1/2 teaspoon parsley, chopped
1/4 teaspoon white pepper, ground
Half-and-half, as needed
1 teaspoon scallions, sliced on the bias

Place all the ingredients, except the half-and-half and scallions, in a blender or food processor and blend until smooth. Add half-and-half a little at a time, and blend it in until the desired consistency of soup is attained.

Pour the soup into a plastic or stainless-steel container. Place a piece of plastic wrap on the surface of soup to prevent discoloration. Chill the soup under refrigeration at 41 degrees or lower until thoroughly chilled. Carefully ladle the soup into chilled soup bowls or plates. Garnish each portion with the sliced scallions. Reserve under refrigeration until needed. Yield: two 8-ounce portions.

CORN AND TOMATO CASSEROLE

6 ears fresh corn
1 medium onion, chopped
1 medium green pepper, chopped
2 tbsp butter or margarine
5 medium tomatoes, sliced 1/2-inch thick
1 tsp salt
1/2 tsp ground black pepper
1 cup soft breadcrumbs
2 tbsp butter or margarine, melted

Cut corn from cob. Combine corn, onion, and green pepper; sauté in 2 tbsp butter for 5 minutes. Spoon half of corn mixture into a 2 qt casserole; top with half of the tomato slices. Sprinkle with half of the salt and pepper. Repeat next layer. Combine breadcrumbs and 2 tbsp butter; sprinkle evenly over casserole. Bake at 375 degrees F. for 30 minutes. Serves 8.

CRÈME FRAICHE
For use in recipes. The homemade process will take from 8 to 14 hours, so it is important to plan ahead.

1 cup whipping cream
2 tablespoons buttermilk.

Combine well in glass jar and cover. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.  Stir well and refrigerate. Use within 10 days.

CRUSTY MUSTARD-DILL MEAT LOAF
Recipe By: Gail Beatrous

1 cup beef broth
1 cup old-fashioned oats
2 1/2 pounds meat loaf mix (ground beef, veal, & pork)
1 cup minced onion
2 large eggs
6 tablespoons chopped fresh dill
4 tablespoons coarse-grained Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper

Preheat oven to 400F.  Mix broth and oats in medium bowl.  Let stand 5 minutes.  Mix in meat, onion, eggs, dill, mustard, salt and pepper. Spray muffin pan with non stick spray and press meat into each muffin form.  Bake until browned and cooked through and thermometer inserted into center registers 160 degrees F, about 25 minutes.

CUCUMBER, TOMATO AND ONION SALAD

2 - 3 large cucumbers, peeled and cut into 1-inch cubes
2 tomatoes, chopped
1/4 cup white onion, diced
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 Tbsp. olive oil
1 Tbsp. fresh ginger, grated
2 fresh hot chilies, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. salt

Place cucumbers, tomatoes, onion, and cilantro on a platter and toss. Combine remaining ingredients in a cruet and shake well. Pour over salad and toss. Chill for about 1 hour before serving.

FUNNEL CAKES

2 1/2 cups self-rising flour
1/4 cup sugar
1 1/3 cups milk
2 eggs, slightly beaten
Vegetable oil
Sifted powdered sugar

Combine flour, sugar, milk and eggs in a bowl, beating until smooth. Heat 1/4 inch oil to 375 degrees F. in a skillet. Cover bottom opening of a funnel with finger. (funnel with a 3/4 inch opening works best) Pour 1/4 cup batter into funnel. Hold funnel over skillet. Remove finger from funnel end to release batter into hot oil; move funnel in a slow, circular motion to form a spiral. Fry each funnel cake 1 minute or until edges are golden brown; turn and fry until golden. Drain on paper
towels. Repeat with remaining batter. Sprinkle with powdered sugar; serve warm. Makes about a dozen 5 inch cakes. Serves 12.

GINGER BREW-GLAZED ROASTER
Serves 4

1 (12-ounce) bottle non-alcoholic ginger beer (see Note)
1 (5- to 7-pound) roasting chicken
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 lemon, sliced

Pour ginger beer into a small saucepan and bring to a boil. Continue boiling 10-15 minutes, or until ginger brew has reduced by at least half. Meanwhile, preheat oven to 350 degrees. Remove giblets from roaster and place it, breast up, in a roasting pan.

Whisk oil, salt and pepper into reduced ginger brew. Brush half of mixture over roaster. Stuff lemon slices into cavity. Cover roaster with aluminum foil and roast 45 minutes.

Remove foil. Brush remaining half of ginger beer mixture over roaster. Continue roasting, uncovered, basting with sticky pan juices every 20 minutes. Remove when a meat thermometer inserted in thickest part of thigh registers 180 degrees, about 1 1/4 hours. Remove roaster from pan and let stand 10-15 minutes. Carve bird; transfer to a serving platter and moisten with more pan juices.

Note: Ginger brew, sometimes called ginger beer, has a more pronounced ginger flavor than ginger ale and is available by the bottle in the premium soft drink section of most supermarkets. The label often says it is ``Jamaican style.''
 From Jim Perdue, chairman of the board of Perdue Farms Inc.

GOLDEN CAULIFLOWER
Servings: 4 to 6

Kosher salt
2 small heads (2 1/2 to 3 pounds) cauliflower, broken into florets
1/4 cup olive oil
8 cloves garlic, each sliced into 5 pieces
1/2 cup chopped cilantro
Black pepper
1/2 cup water
1/4 cup lemon juice

Bring a large saucepan of salted water to a boil. Add the cauliflower and blanch for 2 minutes. Drain in a colander and set aside.

Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and a pinch of salt. Cook for 1 1/2 minutes. Add the cauliflower, stir well and cook over medium-low heat, stirring gently from time to time, until golden in color and sweet in smell, about 25 minutes.

Reduce the heat to low; add a pinch of pepper and the water and lemon juice. Simmer for a few minutes until most of the water has been absorbed, stirring gently. Turn the heat off, sprinkle the cilantro over the cauliflower and add salt to taste. Stir and let stand for 10 to 15 minutes before serving, or refrigerate overnight. Serve at room temperature.

GORGONZOLA, ARTICHOKE HEART AND HAM STRATA
8 servings

2 cups whole milk
1/4 cup olive oil
8 cups sourdough bread, cut into 1-inch cubes (leave crusts on)
1 1/2 cups heavy cream
5 large eggs
1 1/2 teaspoons salt
3/4 teaspoon black pepper
12 ounces gorgonzola cheese, chunked
12 ounces chopped ham
18 ounces marinated artichoke hearts, such as Cara Mia, drained
1 cup grated Jack cheese
1 cup grated parmesan cheese, plus a little more

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan.

In a large bowl, whisk together milk and oil. Add bread cubes and let sit for 10 to 15 minutes, until bread has absorbed most or all of the liquid. In another bowl, whisk together heavy cream, eggs, salt and pepper. Add the gorgonzola.

In a single layer, place half of the soaked bread cubes into baking pan. Top with half of the ham, half of the artichoke hearts and half of the Jack and parmesan cheeses. Repeat the layering. Pour the cream and egg mixture over the layers.

Lightly sprinkle the top of the casserole with grated parmesan cheese. Bake, uncovered, for 1 hour or until set. (From Rubin Medina at Crest Cafe.)

GRILLED TOMATO MELTS

3  large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (1 ½ lb )
4  ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack
cheese, shredded (1-1/2 cups)
1  small green, yellow, purple, or red sweet pepper, finely chopped (1/2 cup)
1/4  cup toasted sliced almonds
    
Preheat oven to 350 degree F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted
almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Makes 4 appetizer servings.

Make-Ahead: Arrange tomato slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.

HONEY-GLAZED LEMON CHICKEN

2 6 1/2- to 7-pound roasting chickens, rinsed, patted dry
2 1/2 cups fresh lemon juice (from about 12 large lemons)

Coarse kosher salt
Freshly ground black pepper

1/2 cup honey, heated until pourable

Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.

Preheat oven to 450°F. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.

Turn chickens breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Meanwhile, pour pan juices into small saucepan. Spoon off fat. Re-warm pan juices. Season with salt and pepper. Serve chickens with pan juices.
Makes 8 servings.

ITALIAN MARKET SOUP
(OR FRENCH MARKET)
6 substantial servings, plus some for the freezer

1 1/2 lb. 15-bean soup mix
1/2 cup black beans
1 1/2 lb. smoked ham shank
3 large ribs celery, chopped
1 large or 2 small onions, chopped
1 large carrot, chopped
4-6 cloves garlic, minced
1 whole 3 to 4 lb. chicken
1 32-oz can tomatoes
1 lb. Kielbasa smoked sausage, sliced into "coins"
1/2 lb. sliced mushrooms

 Seasonings for French style:
3 Tbsp. dried thyme
2 tsp each: dried savory, marjoram, sage
1 tsp fresh ground black pepper
Salt to taste

For Italian style add:
2 Tbsp. fresh basil, shredded
Several slices dry, semi-stale Italian bread
Shredded Parmesan cheese
 
Bring 2 quarts water to a boil, add beans, boil 1 minute.  Turn off heat and let beans sit 1 hour; drain beans and add fresh water to barely cover; proceed as follows:

Add to beans: 1 or 2 ham shank(s), celery, onions, carrot and garlic, and simmer (covered) for 45 minutes

After 45 minutes, add the whole chicken, the tomatoes and seasonings; simmer the soup for another 45 minutes.  Remove chicken and ham shanks.  Cut the meat from the bones and into manageable chunks; discard fat, skin and bones.

To the bean pot, add the Kielbasa sausage and mushrooms (add basil at this point).  Simmer (uncovered) 10 to 15 minutes, then return the chicken and ham meat to the soup.  Bring soup back to a simmer.  Taste for, and add if needed, additional seasonings.  Serve hot - good with a dollop of sour cream.  This usually makes enough soup to freeze some for later meals.

Like most Continental bean-based soups, this is even better heated and served the next day.  To serve it Italian-style, place a thin slice of stale bread in the bottom of the bowl before ladling in the hot soup.  Sprinkle soup with additional shredded fresh basil and pass shredded parmesan cheese to be added by each guest.


LAVENDER ICE CREAM, RHUBARB COULIS
AND ANGEL TEA CAKE
Serves 6

For rhubarb coulis:
3/4 cup granulated sugar
1 cup water
2 1/2 pounds rhubarb stalks, washed, trimmed and cut into 1/4-inch pieces

For angel tea cake:
Butter and turbinado sugar, for ramekins
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon Earl Grey tea leaves, ground in a spice grinder
Pinch of salt
5 egg whites, at room temperature
1/2 cup granulated sugar
5 1/2 tablespoons unsalted butter, melted and cooled

For lavender ice cream:
2 cups heavy cream
2 cups whole milk
1/4 cup dried lavender flowers
1 1/2 teaspoons Earl Grey tea leaves
1/2 cup granulated sugar
8 egg yolks
For garnish:
6 strawberries, washed, hulled and diced

To make rhubarb coulis: Combine sugar and water in heavy-bottomed pot. Place over medium heat and bring to simmer until all sugar is dissolved. Immediately add diced rhubarb. Continue to cook, stirring occasionally, over medium heat until rhubarb has broken down and is very soft, about 15 minutes. Remove from heat and pour into metal bowl. Place bowl in larger bowl filled with ice and stir occasionally until rhubarb is cool. Strain rhubarb through fine-mesh strainer. If coulis is too thick, thin out with a little cold water. Refrigerate until ready to serve.

For angel tea cake: Butter 6 (4-ounce) ramekins or aluminum cups. Coat with turbinado sugar. Place on a cookie sheet and set aside. Preheat oven to 350 degrees. Sift together flour and baking powder into bowl; then whisk in ground Earl Grey tea. In bowl, combine salt and egg whites; whip until foamy and opaque. Gradually add granulated sugar and whip to medium peaks.

In small bowl, combine melted, cooled butter and 1/4 of egg whites. Gently fold until just combined. In separate bowl, combine flour mixture with remaining egg whites; fold gently to combine. Add melted butter/whites to the flour/whites, and fold until combined.

Evenly divide batter among prepared ramekins. Bake cakes until they begin to brown and spring back when pressed. Allow cakes to cool 5 minutes, then gently remove from ramekins and place back on cookie sheet. Cool completely. Cakes can be made a day ahead and stored in an airtight container.

To make lavender ice cream: In heavy-bottomed pot, combine cream, milk, dried lavender, Earl Grey tea and 1/4 cup granulated sugar. Over medium heat, bring mixture to simmer. Turn heat off and allow to steep 10 minutes. Strain through fine-mesh sieve and discard lavender and tea. Return infused cream to pot.

Place yolks and remaining granulated sugar in bowl and whisk to combine. Over medium heat, bring cream to simmer. Whisk about 1 cup hot cream into yolks, then pour into pot with remaining hot cream. Place pot over medium-low heat and stir constantly with wooden spoon or spatula; cook until ice cream base is thick and coats back of spoon. Immediately strain into bowl and place that bowl into a larger bowl filled with ice. Stir occasionally until mixture is completely
cool. Cover and place in refrigerator at least 3 hours or overnight. Freeze in an ice cream maker, following manufacturer's directions.

To serve: Place 1/2 cup rhubarb coulis in each of 6 serving bowls. Place an angel tea cake on top of coulis. Sprinkle diced strawberries around it all and top with scoop of ice cream.

LEMON BUTTER SAUCE

1/2 fluid ounce dry sherry
3 2/3 ounces fish stock, prepared
1 clove garlic, chopped
1/2 ounce shallots, chopped
1/2 teaspoon lemon juice
4 ounces butter, softened
Salt, to taste

Combine the sherry, fish stock, garlic and shallots in a heavy-bottomed sauce-pan. Reduce the volume of liquid by half over medium heat. Stir in the lemon juice. Remove from the heat and incorporate the softened butter a little at a time, whisking briskly until all of the butter is blended in and a smooth emulsion forms.
Season with salt and strain through a chinois.

Hold the lemon butter sauce at 140 degrees or higher. Carefully monitor the temperature of the sauce. If the sauce begins to get too hot, the emulsion will break down quickly. Stir the sauce regularly while holding. Makes 5 oz.

LEMON CREAM COFFEE CAKE

1  8-ounce package cream cheese, softened
1/4  cup sugar
1  8-ounce carton lemon yogurt
1-1/2  teaspoons finely shredded lemon peel
3  cups all-purpose flour
1  cup  sugar
1  tablespoon  baking powder
1/4  teaspoon  salt
1/4  teaspoon  ground nutmeg or mace
1  cup  butter
2   eggs, slightly beaten
1  cup  milk
1/2  teaspoon almond extract
1/2  cup  sugar
1/2  cup all-purpose flour
1/4   cup butter
1/2  cup  chopped pecans or sliced almonds
    
Preheat oven to 350 degree F. Grease a 13x9x2-inch baking pan; set aside.

In a medium mixing bowl beat cream cheese with an electric mixer until fluffy. Beat in 1/4 cup sugar; fold in lemon yogurt and lemon peel. Set aside.

In a large mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt and nutmeg or mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and almond extract. Add to flour mixture, mixing until blended. Spread half of the batter in the prepared pan.

Spoon the cream cheese mixture over the batter. Spoon the remaining batter in small mounds over the cream cheese mixture, spreading out as much as possible.

Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in pecans or almonds. Sprinkle nut mixture over batter in pan.

Bake for 45 to 50 minutes or until cake is golden and a toothpick inserted in dough mounds comes out clean (do not test in filling). Cool on wire rack at least 45 minutes before serving. Chill to store. Makes 12 servings.

LEMON-RASPBERRY ICE CREAM BOMBES
Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.

1/2 cup sugar
1/4 cup fresh lemon juice
2 large egg yolks
1 1/2 teaspoons (packed) finely grated lemon peel
1/8 teaspoon salt

1/2 cup chilled whipping cream
1 quart vanilla ice cream

3/4 cup raspberry sorbet

2 cups fresh raspberries
Fresh mint sprigs (optional)
Lemon peel

Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.

Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.

Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.

Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.

Divide lemon cream among cups, smoothing tops. Freeze 1 hour.

Slightly re-soften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.

Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.

LEMON TEA CAKE

1/2 pound butter, softened to room temperature, plus some for the pan
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
4 large eggs
2 cups flour, plus some for the pan
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 tablespoon grated lemon zest
1/2 teaspoon lemon extract or lemon oil
1/2 cup powdered sugar for garnish

Preheat oven to 350 degrees.

Brush the inside of a large bundt pan with butter. Dust the buttered surface with flour, turn the pan upside down and then tap the pan gently to remove any excess flour. Set aside.

In a mixing bowl on medium speed, cream the butter, vanilla and sugar until light and fluffy (3 minutes). Add the eggs one at a time until incorporated. On medium speed beat mixture until fluffy (7 minutes).

Sift together the flour, baking soda, baking powder and salt into a bowl On low speed, incorporate 1/3 of flour mixture, then 1/3 of sour cream until all ingredients have been added. Then add the lemon zest and the lemon oil or extract. Batter should be smooth and free of lumps. Be careful not to overmix.

Pour batter into prepared bundt pan and spread evenly. Bake for about 35 minutes or until an inserted wooden skewer comes out clean. If pressed with a finger, the cake should spring back firmly.

Allow cake to cool 8 minutes before turning onto a cake plate. Dust with powdered sugar and serve with fresh berries. (You can also frost this cake using your favorite buttercream recipe.)

LOBSTER SALAD ROLLS FROM FENWAY PARK

2 1/2 pounds cooked lobster meat (claws and knuckles)
4 cups mayonnaise
6 stalks celery, diced small
1/4 cup Spanish onion, diced small
1 teaspoon fresh thyme, minced
1 tablespoon Dijon mustard
1 teaspoon fresh horseradish
lemon juice to taste
kosher salt to taste
fresh ground black pepper to taste
Old Bay Seasoning to taste

Combine all ingredients, mix well, taste to adjust seasonings, and chill. Serve with shredded lettuce and sliced tomatoes on toasted, soft, New England-style hot dog rolls (the top-split ones), with lemon wedges.

MACADAMIA-ENCRUSTED MAHI MAHI WITH FRUIT SALSA

14 ounces mahi mahi
Salt, to taste
Black pepper, ground, to taste
7 ounces macadamia nuts, ground
1 1/3 ounces Panko breadcrumbs, dried
2/3 ounces cornmeal, yellow
1 1/3 ounces clarified butter

Salsa
2/3 ounce shallots, minced
1 1/3 ounces pineapple, diced small
1 1/3 ounces papaya, diced small
1 1/3 ounces mango, diced small
1 1/3 fluid ounces Lemon Butter Sauce (see recipe that follows)
1 teaspoon chives, minced
Salt, to taste
Black pepper, ground, to taste
1 teaspoon coconut, shredded, toasted

Cut the mahi mahi into 7-ounce fillets, and season them lightly with salt and black pepper. Combine the macadamia nuts and breadcrumbs with the cornmeal, and
grind them finely in a food processor.

Dredge the fish in the ground nut mixture, completely coating each fillet on both sides. Reserve under refrigeration until needed. Heat approximately 3/4 of the clarified butter in a sauteuse pan over medium-high heat. Place the fillets in the pan with the skin side up.

Brown the fish fillets, and degrease the pan. Place the pan in a 350-degree oven for approximately 8 to 12 minutes or until the fillets are completely cooked and reach a minimum internal temperature of 145 degrees for at least 15 seconds.

Do not overcrowd the pan. If all of them do not comfortably fit in the pan at once, cook them in batches. When the fillets are completely cooked, remove them from the pan and reserve in a warm place until needed.

For the salsa: Add the remaining clarified butter to the pan. Add the minced shallots, and cook over medium-high heat until they are translucent.

Add the diced fruit, and continue to cook for approximately 2 to 3 minutes or until the fruit is tender and thoroughly heated. Remove the fruit from the heat, and stir in the lemon butter sauce and minced chives. Season to taste with the salt and black pepper. Place the cooked fish fillets on hot plates, and top each portion
with approximately 2 ounces of the tropical fruit salsa.

Garnish the fish by sprinkling shredded toasted coconut on top of the salsa. Hold the fish and sauce at 140 degrees or higher. Yield: two 9-ounce portions.

MARGARITA SALMON

Marinade
1 tablespoon tequila
1 teaspoon salt
1 teaspoon paprika
2 teaspoons lime juice
2 teaspoons olive oil
1/8 teaspoon ground red pepper (cayenne)

Salmon
4 (6-oz.) salmon fillets, skin on

In small bowl, combine all marinade ingredients. Place salmon fillets in shallow baking dish. Generously brush marinade over fillets. Cover; refrigerate at least
1 hour or up to 3 hours.

Heat grill. Place salmon fillets on gas grill over medium heat or on charcoal grill
4 to 6 inches from medium coals.

Cook 8 to 10 minutes or until fish just begins to flake, turning once. 4 servings


MARINATED SEAFOOD AND VEGETABLE SALAD

1/2 cup extra virgin olive oil
1/4 cup white wine or sherry vinegar
2 shallots, chopped
Generous pinch whole cumin seeds, coarsely crushed in mortar and pestle
2-3 sprigs fresh oregano, leaves stripped off and minced
2 sprigs French tarragon, minced
Several leaves basil, minced
Several sprigs flat-leaf parsley, minced
Salt and freshly ground black pepper

1 bunch asparagus, broken into 1”/3cm pieces and steamed
4 artichokes, trimmed, quartered and simmered until tender in acidulated water
9 crimini mushrooms, cleaned, quartered and lightly sautéed in olive oil
12 sea scallops, cut into halves horizontally, lightly sautéed in olive oil
18 *fresh* medium shrimp, steamed, peeled and cleaned

Whisk the marinade ingredients and set aside. Toss together the vegetables and seafood in a glass bowl. Toss in the marinade and refrigerate overnight. Serve cold. Serves 6-8.

MULBERRY CRUNCH
[] Spike’s note: Mulberries are wonderful! Be sure to wear gloves when you handle them, and protect your clothing, as well. They do stain prodigiously. []

8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces, plus
2 tablespoons for pans
3 pounds mulberries, picked over and cleaned, or other fresh or frozen berries
1 1/2 cups sugar
Freshly grated zest and juice of 2 lemons
1/2 cup packed light brown sugar
4 ounces cream cheese
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
Freshly grated zest of 1 medium orange
2 cups whipping cream
1/2 vanilla bean, split

Preheat the oven to 375 degrees. Grease two 9-by-6-inch pans with 1 tbsp butter each. (Alternately, use one larger baking dish that holds the fruit at a depth of about 1 inch.) Toss the berries, 1 cup of the sugar, the lemon zest, and juice together in a mixing bowl.
Set aside.

Combine the remaining 8 tablespoons butter, remaining 1/2 cup sugar, the brown sugar, cream cheese, flour, oats, and orange zest. Rub the mixture together between your hands until it resembles a coarse meal. Place the berries in the prepared pans. Cover the fruit with the crumble topping. Bake for 20 to 25 minutes or until the topping is golden brown and the berry juice is bubbling and thick. (If longer cooking is needed, watch that the top does not brown too quickly; if it does, cover with aluminum foil.) Remove from the oven and allow to cool slightly.

Whip the cream until it forms soft peaks. Scrape the seeds from the vanilla bean and fold them into the cream. Scoop a portion of the crunch onto individual plates and top each with a dollop of whipped cream. Serves 12 to 14
Source: Seth Bixby Daugherty, Cooking from the Heart

NOODLE & CHICKEN POT

8 chicken breasts or thighs   
1 tbsp parsley, finely chopped
salt & pepper to taste   
2 tsp mixed herbs
2 tbsp cooking oil   
1 pkg uncooked macaroni shells
2 celery sticks, chopped   
¼ tsp ground black pepper
2 tomatoes, sliced   
1 tsp dried rosemary
1 green-pepper, cut lengthwise    
1 cup dry white wine
1 can whole button mushrooms    (optional)
1 cup grated cheddar cheese
1 cup onion grass, chopped  

Spice the chicken with the salt and pepper.   Heat the oil in the pot and braise the chicken, a few pieces at a time, until golden brown.

Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all.

Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients. Simmer, covered, for about an hour.
Sprinkle the cheese over and allow to simmer for a final 20 minutes.

ORANGE CRANBERRY MUFFINS & CRANBERRY STUFFING
Recipe By: Sharon Wilson

This recipe combines the best of both worlds: orange cranberry muffins for breakfast, then the leftovers can be made into a simple and quick stuffing which can be served with chicken or turkey.

Muffin recipe:
1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more
for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon
for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk

Preheat the oven to 375 degrees F.  Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat.  Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.  Lightly brush a 12-muffin tin with butter.  Sift the flour, baking powder, and salt into a medium bowl and set aside.  In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream
the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs, one at a time, beating well after each addition.  Remove the bowl from the mixer.  Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until
just combined.  Fold in the cranberries.  Do not over mix.  Divide the batter
evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes.  Cool muffins in the pan on a rack.  Serve warm.

Stuffing:
1 tablespoon extra-virgin olive oil,
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, recipe follows
2 tablespoons chopped fresh thyme leaves
1 cup chicken stock

Stuffing: In a medium frying pan over moderate heat add oil and butter.  When butter melts into oil, add celery, onion, bay.  Season with salt and pepper.  Split muffins down the center and crumble into pan to combine with the vegetables.  Add thyme and chicken stock. Cook stuffing 5 minutes, then remove from heat and let stand in warm pan.  To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop.  Rest chicken or turkey slices on top of the stuffing and cover with gravy.  Garnish with chopped parsley.

PAVLOVA
(6-8 servings)

4 large egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup sifted confectioners' sugar
1 pint sorbet (raspberry is lovely with this)
2 cups mixed berries (or other fruit of your choice)

Preheat oven to 225 degrees.  Line a large baking sheet with parchment paper and dust with flour.

In a large stainless steel mixing bowl, beat egg whites with an electric mixer on high speed until frothy.  Beat in cream of tartar and vanilla. Gradually beat in granulated sugar, adding just a tablespoon or two at a time. Gradually beat in 2 tablespoons confectioners' sugar. Continue beating on high speed until egg whites stand up in stiff, spiked peaks. Divide meringue into 2 batches. Sift half of the remaining confectioners' sugar over each batch. Fold in with a rubber spatula, taking care not to deflate meringue.

Spoon meringue into a pastry bag fitted with a plain tip. Pipe in concentric circles on baking sheet to form 6-8 individual meringue shells about 3 1/2 inches in diameter.

Bake meringue shells for 1 1/2 hours.  Turn off oven and leave meringue shells undisturbed for at least 3 hours, or preferably overnight. Just before serving, fill shells with sorbet and top with berries or other fruit.

[] Spike had a friend who compared these meringues (in appearance) to the
ash trays that kindergarten children used to make with clay, as gifts for their
parents. When I served a lovely Pavlova to him, he said he had never eaten from an ash tray before, but he supposed he could become accustomed to it. []

POACHED CHICKEN BREASTS WITH APPLES

1/2  cup apple juice or apple cider
1/2  teaspoon instant chicken bouillon granules
1   clove garlic, minced
1/4  teaspoon dried tarragon, crushed
  Dash pepper
4   small (12 ounces total) boneless skinless chicken breast halves
1   medium apple, cored and thinly sliced
1/4   cup sliced green onions
1  tablespoon water
1-1/2  teaspoons cornstarch
    
In a 10-inch skillet combine apple juice, bouillon granules, garlic, tarragon, and pepper.

Bring to boiling. Add chicken breasts; reduce heat. Cover and simmer for
7 minutes.

Turn chicken over; add apple slices and green onions. Cover and simmer 4 to 5 minutes more or until chicken is tender and no longer pink. With a slotted spoon remove chicken and apples; keep warm. Reserve cooking liquid.

In a small bowl stir together the water and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon over chicken and apples. Makes 4 servings.

PORK CHOPS IN SAUCE
 
4 pork chops
1-2 Tbsp. butter or margarine

Coating Mix:
3 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
1/4 tsp. dry mustard

Sauce:
1 cup boiling water
2 tsp. chicken bouillon
2 tsp. lemon juice
1/4 tsp. celery salt
1/4 tsp. Worcestershire sauce

Put water on to boil.

Combine flour, salt, pepper, paprika and mustard in a flat pan.   Dip chops in coating mix, coating both sides well.  Over medium heat, melt butter in skillet then add coated chops and brown on both sides  (be careful not to cook too long, just enough to make then golden brown).

Mix together boiled water, chicken bouillon, lemon juice, celery salt and Worcestershire sauce.  Pour this over browned meat in skillet and cover.

Cook until meat is tender, 20-25 minutes, removing lid for last 5 minutes or so to thicken sauce. (If desired, double quantities for sauce to make more of a gravy. You can add two or three Tbsp of remaining coating mix to the sauce to
thicken it before pouring over the meat). Serve with mashed potatoes or rice.

POSOLE DE PERLITA

For the soup:
3 pounds bone-in pork shoulder, cut into 4 pieces
3 pounds pig's feet, neck bones, or shanks, cut into 2-inch-thick pieces (have the
butcher cut these for you)
2 large white onions, quartered
2 whole heads garlic, halved across the middle
1 bay leaf
2 tablespoons sea salt
4 cups fully cooked Mexican hominy (see note)
1 recipe Ancho Chili Sauce (recipe follows)

For garnish, optional:
Coarsely ground dried red chili
Dried Mexican oregano
Finely chopped white onion
Halved lemons and limes
Finely chopped red cabbage
Thinly sliced radishes
Diced avocado

note: Mexican-style hominy is found in Latin-American groceries. Try to buy half-cooked hominy from a tortilla factory and finish cooking at home. Fully cooked canned hominy is available at most grocery stores.

Rinse the meat and the bones. Place in a large stock pot, and cover with 5 quarts cold water. Add the onions, garlic, bay leaf, and salt. Bring to a full boil over high heat. Reduce the heat to low and simmer, uncovered for 2 1/2 hours. Occasionally skim off any foam that rises to the surface. The meat is finished when it falls easily from the bones. Remove the pot from the heat and cool.

Remove the meat from the broth, shred into large chunks, and set aside. Discard the bones, skin, fat, and knuckles. Skim the fat from the broth and discard. Add the hominy to the broth and bring to a boil over high heat. Reduce the heat to a low simmer and cook until the hominy softens and expands, about 30 minutes. Return the meat to the broth. Taste and re-season if necessary. Cover and keep warm.

Arrange any or all of the garnishes in serving bowls. Ladle the soup with meat into large heated serving bowls. Pass the garnishes and Ancho Chili Sauce at the table. Transfer any leftover soup into smaller shallow containers so they cool quickly before refrigerating. Yield: Serves 10 to 12


Ancho Chili Sauce

6 to 8 dried ancho chilies, stems and seeds removed, coarsely torn
1 teaspoon sea salt
1 teaspoon sugar
2 tablespoons white vinegar

Combine the chilies, 2 1/2 cups water, salt, sugar, and vinegar in a small non-reactive saucepan over high heat. Cook for 5 minutes. Cool slightly and puree in small batches. Strain and pour into a serving bowl. Yield: Makes 2 1/2 cups
Source: Claud Mann, Cooking from the Heart

RHUBARB MUFFINS
Recipe By: Masina Lane

3/4 cup brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg
1 teaspoon  vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rhubarb -- diced
1/2 cup pecans or nuts of your choice chopped

Topping

1/4 cup brown sugar
1/4 cup  pecans or nuts of your choice -- chopped
1/2  teaspoon cinnamon -- ground

Preheat oven to 375F.  In a small bowl, mix sugar, egg, vanilla extract, oil and buttermilk.  In a medium-size bowl, mix flour, baking soda and salt.  Stir sugar mixture into flour mixture and blend until evenly moistened.  Stir in rhubarb and nuts.  Spoon into well-greased and floured muffin tins.  Stir together topping ingredients and sprinkle evenly over the top of each muffin.  Bake about 20 minutes or until center springs up when touched.  Makes one dozen muffins.

ROASTED RED BEET AND PARMESAN
RAVIOLI WITH ASPARAGUS BUTTER
Serves 6

For beet filling:
1 pound medium beets
4 tablespoons olive oil
1 tablespoon salt
1/2 cup grated Parmesan cheese
1-2 slices white bread, crusts removed
1 egg
3 tablespoons truffle butter OR 1 1/2 tablespoons white truffle oil
Salt, black pepper and Tabasco, to taste

For pasta dough:
1 cup all-purpose flour, sifted
1 egg
2 egg yolks
1 tablespoon olive oil
1 teaspoon salt
2-3 tablespoons warm water
1 egg, beaten, for sealing ravioli

For asparagus butter:
1 bunch asparagus, blanched and juiced in a juicer
3-4 tablespoons cold butter
Salt, to taste

For garnish:
1 pound morels, cleaned, then sautéed with a little butter or olive oil
1/2 pound asparagus, blanched, then sliced
3 tablespoons pepitas (pumpkin seeds), toasted
Dash of cumin seed, toasted in a pan until fragrant, then ground in a
spice mill
1 tablespoon Parmesan cheese shavings

To make filling: Preheat oven to 400 degrees. Scrub beets. Coat with olive oil and salt. Place on pan and roast about 45-60 minutes. Insert a skewer to test for doneness. Skewer should meet with no resistance when beets are done. Cool about 20 minutes, then peel.

Grate beets on box grater and place in food processor along with Parmesan, 1 slice of bread, 1 egg and truffle butter or truffle oil. Process until smooth. Add more bread if filling is wet. Season to taste. Filling can be made 1 day in advance.

To make pasta dough: On a large cutting board or countertop, place flour. Make a well in center of flour and place 1 egg, 2 egg yolks, olive oil, salt and warm water in it. With fork, work flour into liquid, then knead by hand about 20 minutes, until soft and smooth. Wrap dough in plastic, and refrigerate 30 minutes.

With rolling pin, roll out dough to about 1/32-inch or No. 6 on a pasta machine. Cut rolled dough into two equal pieces and coat one lightly with egg wash. Place 1 1/2 tablespoons of filling on the piece of dough that doesn't have the egg wash, uniformly spacing about 3 inches apart in a grid-like pattern. Place the egg-washed piece of dough on top of the filling, egg-washed side down. Seal edges with your fingers, pressing out any air. With a knife, cut out square raviolis.

To make asparagus butter: Bring asparagus juice to simmer in a small saucepan; then whisk in butter and salt. Or blend sauce with hand-held blender.

To serve: Boil ravioli until tender in a big pot of salted water, about 2-3 minutes. Drain and place in warm bowl. Garnish with sautéed morels, asparagus, pepitas and toasted cumin. Spoon asparagus butter over everything and top with Parmesan shavings.

SCALLOPED TOMATOES

3 Tbsp butter
1/4 cup finely chopped onion
2 cups bread crumbs
1 Tbsp brown sugar
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
3-4 cups drained canned Italian tomatoes
or chopped fresh tomatoes

Heat the butter in a skillet over moderate heat and sauté the onion until tender but not brown, about 5 minutes.  Stir in the bread crumbs, brown sugar, nutmeg, salt, and pepper.  Layer half the tomatoes in a greased baking dish and top with half the bread crumb mixture.  Repeat.  Bake in a preheated 350F (180C) oven until the top is lightly browned, about 30 minutes.  Serves 4 to 6.

SHRIMP CREOLE

4 Tbsp butter
1 large onion, finely chopped
2-4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1-2 fresh jalapenos, seeded and finely chopped
4-6 tomatoes, seeded and chopped
1 Tbsp lime or lemon juice
1 tsp Worcestershire sauce
1/2 tsp sugar
2 bay (laurel) leaves
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675-900 g) medium shrimp, peeled and deveined
Chopped fresh parsley for garnish

Heat the butter in a large heavy skillet over moderate heat and sauté the onion, garlic, celery, and jalapenos until tender but not brown, about 5 minutes.  Add the remaining ingredients except the shrimp and parsley and bring to a boil.  Reduce the heat and simmer uncovered until the sauce has thickened slightly, about 10 minutes.  Add the shrimp and cook just until the shrimp have turned pink and become firm, about 3 minutes.  Serve over white rice, garnished with chopped
parsley.  Serves 4 to 6.

SOUTHWESTERN CAULIFLOWER SALAD

6 strips bacon, diced and fried
Juice of 2 limes
1/2 tsp. ground cumin
Salt and pepper

2 cups cooked pinto beans
1/2 head cauliflower, cut into flowerets and steamed
1 red bell pepper, diced
1 yellow bell pepper, diced
2-3 jalapeno peppers, diced
3 tomatillos, diced
2 cloves garlic, minced
1/2 onion, diced
Several leaves epazote, chopped
1 bunch cilantro, chopped

Whisk 3 Tbsp. of the bacon drippings with the lime juice and set aside. Mix the bacon, beans, cauliflower, peppers, tomatillos, garlic, onion, epazote and cilantro. Toss with the dripping and lime dressing. Taste and adjust seasoning.

This is delicious as a main dish salad on a picnic or as an accompaniment to the typical hot dogs and hamburgers or tacos.

STEAMED CALIFORNIA VEGETABLES WITH PENNE PASTA

3 fluid ounces white chicken stock, prepared
5 1/2 ounces baby bok choy, split lengthwise
2 ounces snap peas, trimmed
1 1/2 ounces red bell peppers, seeded, cut into julienne
1 1/2 ounces yellow bell peppers, seeded, cut into julienne
1 1/2 ounces crimini mushrooms, sliced
1 ounce black bean paste
1 clove garlic, minced
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt, to taste
Black pepper, ground, to taste
3 ounces dry penne pasta
1 teaspoon salt
1 teaspoon olive oil

Bring 2 quarts water to boil in a 3-quart pot. Add the salt, olive oil and pasta.
Bring back to a boil. Reduce heat and cook at a low boil until pasta is al dente.
Strain with a wire strainer and reserve.

Bring the chicken stock to a boil in a sautoir pan. Add the bok choy, cover and steam for 1 minute. Add the snap peas, bell peppers, mushrooms, black bean paste and garlic. Cover and steam for an additional 1 minute. Toss to combine
the vegetables.

Mix the cornstarch with the water, soy sauce and sesame oil. Add the slurry to the vegetables, and cook over high heat for about 30 seconds, tossing constantly, or until the sauce thickens and the vegetables are nicely coated with the sauce. Season to taste with salt and black pepper. Hold the steamed vegetables at 140 degrees or higher.

Add half of the vegetable mixture to reserved pasta and toss together. Place 6 ounces of the pasta and vegetable mixture on a plate. Portion remaining vegetable mixture over the pasta. Serve immediately. Yield: two portions.

STEWED HEARTS OF PALM

2 Tbsp vegetable oil
2-4 cloves garlic, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
3 medium tomatoes, chopped
2 Tbsp tomato puree
2 Tbsp chopped fresh chives
1 Tbsp distilled white vinegar
2 cans (14 oz, each) hearts of palm, drained and coarsely chopped
4-6 pimiento-stuffed olives, chopped
2 Tbsp chopped capers
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a saucepan over moderate heat and sauté the garlic and jalapenos for about 30 seconds.  Add the tomatoes, tomato puree, chives, and vinegar and bring to a boil.  Reduce the heat and simmer uncovered until the sauce has thickened slightly, about 10 minutes. Add the hearts of palm, olives, capers, salt, and pepper and simmer just until the hearts of palm are heated through, 2 to 3 minutes. Serve garnished with chopped parsley.  Serves 4 to 6.

STRAWBERRY MUFFINS

2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping 

Pre heat oven to 400F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.

On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.  In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Using a large spoon, gently fold ingredients just until moist do not over-mix.

Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20 to 25 minutes. Makes 12 muffins.

STRAWBERRY SPINACH SALAD         
                        
Salad:
1 pkg. fresh spinach leaves or washed and dried leaves from a bunch of spinach
1/4 lb. strawberries (fresh or frozen), sliced
1/2 small red or sweet onion, sliced micro thin
1/2 cup almond slivers
 
Dressing:
1/4 cup vegetable oil
3 Tbsp seasoned rice vinegar
2 Tbsp sugar
1 1/2 tsp. poppy seeds
2 tsp. dry mustard (Coleman's)
1/2 tsp. salt
 
Layer the salad ingredients in a large bowl. Mix dressing ingredients together with a whisk until blended. Dress salad just before serving - toss and serve.
 
Comment: Even though this seems to be an unlikely combination, it's delicious and beautiful.

SUPER SUB SALAD

1 pkg. (10 oz.) salad greens
1 medium tomato, sliced
1 cup croutons
1 pkg. (9 oz.) Ham and Turkey, cut into strips
1 each green and red pepper, sliced
3/4 cup cubed Mozzarella Cheese
1/2 cup Zesty Italian Dressing
olives, optional
sliced onions, optional
chopped pickles, optional

Toss all ingredients except dressing in large salad bowl. Add dressing; mix lightly.

TIJUANA TORTE

l lb. ground beef
1/3 cup chopped white onion
1 pkg. taco seasoning mix
1 can (1 lb.) diced tomatoes
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies
8 corn tortillas
10 oz. shredded Cheddar cheese

Heat oven to 350 degrees.  Brown meat and onion in skillet.  Mix in seasoning mix.  Add tomatoes, tomato sauce, and green chilies.  Simmer mixture for 8 to 10 minutes.  Put a thin layer of the meat mixture in a 13 x 9 x 2" pan.  Top with four tortillas.  Add half of the remaining meat mixture plus half of the shredded cheese.  Top with four more tortillas.  Top with the rest of the meat mixture and the rest of the shredded cheese.  Bake for 20 minutes.  Serves 4 to 6.

TOMATO ASPIC

4 cups cored and quartered fresh tomatoes
1 cup water
2 ribs celery with leaves, chopped
1 bay (laurel) leaf
10 whole black peppercorns
1/4 cup chopped onion
2 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp salt
2 Tbsp unflavored gelatin dissolved in
1/2 cup cold water
2 Tbsp dry sherry or Marsala wine (optional)

Optional ingredients:
Crumbled blue or feta cheese
Small cooked shrimp
Sliced avocado
Sliced olives
Chopped celery
Sliced hard-cooked eggs
Chopped dill pickles

Combine the tomatoes, water, celery, bay leaf, peppercorns, onion, lemon juice, sugar, and salt in a pot and bring to a boil over moderate heat.  Reduce the heat and simmer covered for 30 minutes. Strain the mixture through a fine sieve (or several layers of cheesecloth for a clearer aspic) and discard the solids, reserving the liquid.  Stir the gelatin mixture and the optional sherry into the
liquid while still hot and add enough water to make 4 cups.

Ladle into a decorative mold or individual custard cups or ramekins. Chill until set, about 2 hours.  If desired, you may add optional ingredients by filling the mold or cups about 1/3 full.  Chill until firm and add the optional ingredients of your choice, followed by the remaining liquid and a second chilling.  Unmold by dipping the mold into warm water before inverting on a serving plate.  Serves
6 to 8.

TOMATOES STUFFED WITH CORN AND CRAB MEAT

4-6 medium tomatoes
1 rib celery, chopped
1 can (6 oz) crab meat, drained and picked over
1 cup fresh, frozen, or canned corn kernels
2 Tbsp mayonnaise
1 tsp Dijon mustard
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Cut a 1/2-inch slice from the stem ends of the tomatoes, reserving the tops, and scoop out the flesh and pulp.  Sprinkle the insides of the tomatoes liberally with salt and drain upside down for 15 minutes.  Combine the remaining ingredients and spoon into the tomatoes.  Top with the reserved tomato tops and chill until ready to serve.  Serves 4 to 6.