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).

ALU-KI-TARI
BAKED VIDALIA ONIONS
BALSAMIC GLAZED SALMON
BREAD PUDDING PEAR PIE
BRETON BUCKWHEAT CREPES
BROWNIES
BUBBA'S MARGARITA
CABBAGE ROLLS
CAPETOWN FRUIT AND VEGETABLE CURRY
CAPONATA A LA GIUDA
CASTILIAN GARLIC SOUP
CHEESY PORK CHOPS
CHERRY TRIFLE WITH AMARETTO
CHICKEN BREASTS W LEMON & CAPERS
CHICKEN WITH ALMOND GRAVY
CHOCO-ORANGE DIAMONDS
CLASSIC BACON CHEESEBURGERS
CRAB CAKES
CRISPY SOFT-SHELL CRAB SALAD
CUBAN GLAZED CHICKEN
DI GIORNO SALAD-TOPPED PIZZA
DRUNKEN BEAN SOUP
FLAN DE COCO
FROG EYES SALAD
FUDGE MELT-AWAY SQUARES
GRILLED PEARS WITH CARAMEL SAUCE
GRILLED STEAK & PARMESAN SALAD
GRILLED STEAKS WITH MARTINI TWIST
HERBED POTATO SALAD
HOT AND SOUR SHRIMP SOUP
KAPUSTA
KRINGLA COOKIES
LADY BALTIMORE CAKE
LEMON PUDDING CAKE
LEMON SHRIMP CASSEROLE
LOUKOUMADES
MARINATED RAINBOW SALAD
MARINATED TEQUILA-LIME STEAK
MASHED POTATO MEAT LOAF
PEACH AND PEPPER GRILLING SAUCE
PEACHY CHEESE DANISH
PESTO CROSTINI
PINEAPPLE CHICKEN SALAD
PISTACHIO, LEMON, AND VANILLA SHORTBREAD
POACHED FISH TACOS
RHUBARB JAM
ROAST SALMON WITH THAI RED
ROASTED GULF OYSTERS WITH ARTICHOKES
ROASTED PEPPER AND BASIL SKEWERS
SANGRIA PUNCH
SANTA FE GRILLED CHICKEN SALAD WRAP
SHRIMP AND TASSO
SKIRT STEAK WITH CILANTRO GARLIC SAUCE
SPAGHETTI SQUASH PATTIES
SPANISH PAELLA
SPICY ALMOND COCONUT RICE
THAI RED CURRY PASTE
WATERMELON MARGARITA



ALU-KI-TARI
Potatoes and Rice
 
2 cups rice (uncooked)
1/4 cup butter
2 onions sliced thinly
4 medium potatoes  that have been peeled, baked or boiled then cut into bite
size chunks
1 tsp. salt (or more, if taste requires)
1 tsp. turmeric
1 tsp. coriander seed
2 cloves garlic, chopped
1/2 inch of fresh ginger root (peeled)
4 cups boiling water
 
Add all together and cook over medium heat (covered pan) until rice is tender. (Keep in mind that some types of rice take longer than others. Brown rice, takes about 45 minutes, while white long grain rice takes about 20 minutes.) This is very good served with pot roast.

BAKED VIDALIA ONIONS

   8      tablespoons   butter
   4      tablespoons   brown sugar -- optional
   4      shallots -- chopped
   4      cloves garlic -- chopped
   4      teaspoons fresh rosemary -- chopped
   4      teaspoons fresh thyme -- chopped
   8      tablespoons sherry vinegar
   4      tablespoons beef stock -- chicken, veal or other
   4      whole Vidalia onions -- or other sweet onions
           A few tablespoons good olive -- or other salad oil
   4      large shiitake mushroom caps -- or any variety
   4      ounces  Smithfield ham – diced or --any smoked ham
   4      tablespoons   chives -- chopped
   1      red ripe tomatoes -- diced
           salt and freshly cracked pepper

4 pieces of aluminum foil, each around one foot square

Here is Jeff Buben's whole, baked onion recipe, from his Vidalia Restaurant.
1990 M Street, NW, Washington, DC  202-659-1990. Serves four:

Preheat oven to 350 degrees. Lay each piece of foil flat, and spoon 1/4 of each of the first six ingredients (the butter, brown sugar if desired, shallots, garlic, rosemary and thyme) onto the center of each piece.

For each onion: cut off the shriveled end, then cut 6-8 shallow slits just through the brown peel, going lengthwise all the way from the shriveled end to the root; pull back the flaps of peel in a bunch, like a pony tail, over the root; plop the onion on top of the pile of seasonings on the foil, and then bunch the foil all around it, so the whole onion is completely wrapped -- except for the bunched up onion peel, which should be poking out the top.

Pour 1/4 of the sherry vinegar and stock, plus a few pinches of salt and pepper, into each of the foil packets before giving the foil a final pinch to seal it well, and bake on a cooking sheet for around 45 minutes or until soft. (Note: the onion peel will be black.)

When the onion is done, heat a tablespoon or so of butter or olive oil in a sauté pan over medium high-high heat, add the mushroom chunks and ham and sauté until slightly browned, stir in the diced tomato, pour in the juices from the onion packets, stir until hot and then remove from heat. Salt and pepper to taste, add a bit more sherry vinegar if desired, and then whisk in additional salad oil (if desired) to make it into a vinaigrette.

Put each onion in the center of a plate and spoon sauce around it, and sprinkle with chives.

BALSAMIC GLAZED SALMON

1 tbsp. olive oil
4 salmon fillets, 3/4" thick each
 Lemon pepper seasoning
1 can (14 oz.) chicken broth with Italian herbs
3 tbsp. balsamic vinegar
1 1/2 tbsp. cornstarch
 Hot cooked rice, cooked without salt

Heat oil in skillet. Add salmon, skin-side up, and cook until browned, about 5 min. Turn salmon and season with lemon pepper.

Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.

Mix remaining broth, vinegar and cornstarch. Add to skillet and cook and stir until mixture boils and thickens. Place rice in bowls and top with salmon. Spoon sauce over all. Serves 4.
BREAD PUDDING PEAR PIE

1 can (29 ounces) pear halves, drained
4 eggs
1/3 cup sugar
1-1/2 cups milk
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1/4 teaspoon salt
3 English muffins, crumbled

Butterscotch Sauce:
1 cup packed brown sugar
1/2 cup butter, cubed
1 cup heavy whipping cream, divided
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Fresh pear slices, optional

Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large mixing bowl, beat eggs and sugar. Add the milk, vanilla, lemon peel and salt; mix well. Stir in crumbled English muffins; pour over pears. Bake, uncovered, at 350F for 30-40 minutes or until a knife inserted near the center comes out clean. Cool slightly on a wire rack.

For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. Gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside.

In a small mixing bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut the pie into wedges. Garnish with whipped cream and pear slices if desired. Serve with butterscotch sauce. Yield: 8 servings.

BRETON BUCKWHEAT CREPES
(Pronounced: “crepps”; Rhymes with “steps.” NOT “crapes” to rhyme with “grapes”.)

In Breton tradition, the imperfect first crepe in every batch is torn up and tossed into the soup pot or added to scrambled eggs with bacon. Both types of buckwheat flour are available at health-food stores, including Wild Oats and Whole Foods. Note that the crepe batter needs to mature overnight.

3 eggs
1 cup white buckwheat flour
1/4 cup whole buckwheat flour
Salt and freshly ground pepper
1/2 pound Gruyere, freshly grated
4 tablespoons butter

Whisk the eggs with 1 1/2 cups water in a large mixing bowl. Sift together white and whole buckwheat flour, salt and pepper to taste; stir into egg mixture. Cover with plastic wrap and refrigerate overnight.

To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1/4 cup batter into the center. Tilt the pan to distribute batter and return to heat. Cook the crepe until lightly browned, about 2 minutes, then flip with a spatula and cook 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crepes.

Return crepes to pan one at a time, sprinkle each with 1/4 cup cheese and fold to make a square. Cook until the cheese melts, about 30 seconds. Serve immediately, seam side down, with a pat of butter. Makes 8 crepes. Source: Saveur Cooks Authentic French (Chronicle, 1999).

BROWNIES

3/4 cup flour
1/4 cup plus 2 Tbsp cocoa powder
1/2 cup sugar
1/2 cup Splenda
1/4 tsp baking soda
1/4 tsp salt
1/3 cup unsweetened applesauce
3 egg whites
1 tsp vanilla

Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in applesauce, egg whites, and vanilla. Spray an 8" square baking pan with cooking spray. Spread batter evenly in the pan. Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set.

BUBBA'S MARGARITA
Makes 1 serving. From En Fuego in Del Mar, Calif. Owner John Wingate's nickname "Bubba" also became the name for the restaurant's signature margarita, which substitutes Grand Marnier for triple sec and sweetens the cocktail further with a splash of fresh orange juice. Serve with or without salt on the rim of the glass.

1 1/2 oz. tequila
1/2 oz. Grand Marnier
Splash orange juice
6 oz. sweet-and-sour mix
Fresh lime

Into shaker with ice, pour tequila, Grand Marnier, orange juice and sweet-and-sour mix. Shake well, then strain into margarita glass, over more ice, if desired. Add squeeze of fresh lime; garnish with lime wedge.

CABBAGE ROLLS

1 large head cabbage frozen
1 pkg of marrow bones
1 15 oz can diced tomatoes
1 15 oz can diced tomatoes with green pepper & onion
1 15 oz can diced tomatoes with garlic & onion
2 onions chopped
1 tsp minced garlic
1 cup ketchup
1 1/2 lb ground round
1 onion grated
1/2 tsp fresh ground pepper
1/2 cup uncooked rice, cooked
1 egg beaten
1/4 cup ketchup
1/4 cup lemon juice
1/2 cup dark brown sugar
salt to taste

Combine the bones, the tomatoes and the chopped onions in a large pot. simmer at least two hours. Remove the bones and refrigerate overnight to make it easy to remove the fat.  Remove cabbage from freezer at least 4 hrs ahead of time.  Break off leaves as needed. Bring the tomato sauce to a simmer. Mix the beef, grated onion, 1-2 tsp salt, pepper, rice, and the beaten egg. Mix until well blended. Place a heaping tablespoon of the meat on each cabbage leaf. Tuck in
sides and carefully roll into a neat package. As you complete a roll, lower it into the now simmering sauce. When all of the rolls are in the pot, you may want to add a can of tomato sauce just so the rolls have a moist cover at the beginning. Simmer about half an hour. then add the lemon juice and sugar. Cook another hour or more. Taste and correct for sweet and sour flavor. The sauce should be
both. So keep adding lemon juice or sugar until the taste is as you like it.
Serve with French bread for sopping up the sauce.

CAPETOWN FRUIT AND VEGETABLE CURRY

   4      cups          coarsely chopped onions
   2      tablespoons   peanut oil
   2                    garlic cloves -- minced
   1      teaspoon      grated fresh ginger
   1 1/2  tablespoons   ground cumin seeds
   1 1/2  tablespoons   ground coriander seeds
   1 1/2  teaspoons     cinnamon
   1      teaspoon      turmeric
     1/2  teaspoon      cayenne
     1/2  teaspoon      ground fennel seeds
     1/4  teaspoon      black cardamom
     1/4  teaspoon      ground cloves
   2      medium        zucchini -- quartered and sliced
   1 1/2  cups          water
   1      cup           green beans
   2                    firm, tart apples -- cored and cubed
     1/2                red bell pepper
   1      cup           chopped dried apricots
     1/2  cup           raisins
     1/2  cup           strawberry conserve
                        fresh lemon juice

Sauté the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger and curry spices and continue to sauté, stirring constantly for 3 minutes.

Add the zucchini and water and stir well so that the spices won't stick to the pot. Cover and simmer for 10 minutes. Mix in the green beans, apple, peppers and dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally and add a little more water if needed to prevent sticking. When the fruit and vegetables are quite tender, stir in the raisins, the conserve and the lemon juice. Taste and adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve; tarter, add more lemon juice. Serve on a bed of rice, topped with nuts and banana. Source: "Sundays at Moosewood Restaurant Cookbook"

CAPONATA A LA GIUDA
(Eggplant Veggie Salad)

3 eggplants cut into 1" cubes, salted and drained well.
6 ribs celery, cut into 1 inch lengths
1 cup olive oil, plus 3 tablespoons
1 large onion, chopped
1 cup sliced green olives
1/2 cup rinsed salt packed capers
1/2 cup white wine vinegar
3Tbsp sugar (this cuts the acid)
6 basil leaves
3 garlic cloves
28 ounce can San Marzano diced tomatoes (or any canned tomatoes will do)

Place 3 Tbsp olive oil in a large skillet over medium heat. Add the basil and garlic. Sauté briefly. Add the tomatoes and cook for 40 minutes. Season, and measure out 2 cups of sauce for the caponata. Freeze the rest.

Blanch the celery in boiling water for 1 minute, reserve. Heat half the oil in a large skillet and fry the eggplant cubes until browned. Wipe out pan, add remaining oil, and sauté the onions until browned.

Add celery, olives, capers, tomato sauce, vinegar and sugar. Simmer for 5 minutes and add the eggplant. Cook for 10 minutes more. Season and remove from heat. Let cool and refrigerate for 24 hours before serving.

Since eating garlic is said to kill germs in the body, think of
this soup as cold and flu prevention, too.

CASTILIAN GARLIC SOUP

1/4 cup olive oil
4-8 thick slices stale baguette
Generous handful chopped flat-leaf parsley
2 heads (that’s heads, not cloves—really!) garlic, peeled and chopped
2 tsp smoked Spanish paprika
1 quart water
Salt and pepper
4 eggs

Heat half the oil in a pot and brown the slices of bread on both sides. Place the bread in 4 soup bowls and scatter with parsley.

Add remaining oil to pot and fry garlic until just barely beginning to brown. Stir in paprika. Add water and bring to a boil. Season to taste.

Pour the soup over the bread in the 4 bowls. Break a raw egg over each dish.

Each individual diner will cook the egg to taste by stirring it into the hot soup while eating. This makes it resemble the familiar Chinese egg drop soup.
Serves 4.

CHEESY PORK CHOPS
Yield: 6 servings

6 pork chops
1/4 cup soy flour
Salt
Paprika
Pepper
Butter to fry in
3/4 cup heavy cream
8 ounces cream cheese, cubed
1/2 tablespoon garlic salt
1/2 cup Parmesan cheese

Coat the chops with the seasoned flour, and brown in butter. Heat milk and add cream cheese, garlic salt and 1/4 cup of the Parmesan cheese, mixing well until blended. Place chops in a 12 x 8-inch baking dish. Cover with sauce and remaining 1/4 cup Parmesan cheese. Bake at 325 degrees F for 50 minutes, or until chops are tender.

CHERRY TRIFLE WITH AMARETTO

1/2 cup sugar
1/4 teaspoon salt
2 large eggs
2 large egg yolks
1-1/2 cups 1 percent low-fat milk
3/4 cup low-fat sour cream
2 tsp. vanilla extract
1/4 cup orange juice
2 Tbsp. amaretto (almond-flavored liqueur)
15 ladyfingers
1 (20 oz.) can light cherry pie filling

 Combine first 4 ingredients in a bowl; stir well with a whisk. Set aside. Heat milk over medium-high heat in a medium, heavy saucepan to 180 degrees F, or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan and cook over medium-low heat until thick (about 8 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 25 minutes or until egg mixture comes to room temperature, stirring occasionally. Stir in sour cream and vanilla.

Combine orange juice and amaretto. Split the ladyfingers in half lengthwise. Arrange 10 ladyfinger halves, flat sides up, in a single layer in the bottom of a 2-quart soufflé dish. Brush 2 Tbsp. orange juice mixture over ladyfingers in the dish. Spread about 1 cup pie filling evenly over ladyfingers. Spread about 1 cup custard mixture over pie filling. Brush 10 ladyfinger halves with 2 Tbsp. orange juice mixture, and line dish with ladyfinger halves standing upright. Arrange
10 ladyfinger halves over custard mixture, and brush them with the remaining orange juice mixture. Spread remaining pie filling over ladyfingers. Spread remaining custard mixture over pie filling. Cover and chill for at least 8 hours.

CHICKEN BREASTS W LEMON & CAPERS
Serves:  4

1/4 cup  flour
1/4 tsp black pepper
1/2 tsp paprika
2 skinned, boned chicken breasts, about 1 lb, halved and pounded to 1/4 inches. 5 tsp corn oil
1/4 cup chicken  broth
2 tbsb lemon juice
2 tbsb capers, drained
 
 Combine the flour, pepper and paprika on a plate. Press the chicken breasts  into the mixture, coating them evenly all over and shaking off any excess.
 
In a heavy 10 in skillet, heat the corn oil over mod high heat for 1 minute. Add the breasts and cook about 3 minutes on each side, do not overcook. Transfer the breast to a heated platter.
 
Add the chicken broth to the skillet scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts and serve.

CHICKEN WITH ALMOND GRAVY

1 pound fresh or frozen chicken breast meat cut in strips or chunks.
1 Tbsp olive oil
1/2 cup water
1/3 sweet red pepper
1/3 Vidalia onion
Mrs. Dash original
1/2 cup almond flour (available at health food stores or in the health food section
of your grocery store)
salt to taste (eliminate if possible)

Prepare your chicken, defrosting frozen or washing and drying fresh.

Put olive oil in a large frying pan over medium heat.  Add chicken, browning lightly. Season with Mrs. Dash.  Add water, then lower heat and simmer lightly (uncovered) until chicken is almost done.  Be careful not to overcook the chicken, since it can become rubbery or dry.  Increase heat, add peppers and onions and simmer for a couple of minutes until the vegetables are lightly cooked.  Reduce the heat, add Mrs. Dash and the almond flour and stir constantly until the almond flour makes a medium gravy.

Note:  This flour thickens quickly, so stir constantly, adding water (or chicken or vegetable broth) if necessary to correct consistency.  Remove from heat, taste and correct seasoning, using a little salt if desired. Almond flour is low in carbohydrates, high in fiber and micronutrients, and loaded with flavor.

CHOCO-ORANGE DIAMONDS

1  cup butter, softened
1-2/3  cups sugar
1/4  teaspoon salt
3   eggs
1   egg yolk
3  teaspoons finely shredded orange peel (set aside)
1/2  cup orange juice
1-1/2  cups all-purpose flour
1/2  cup finely chopped pecans
4   eggs, lightly beaten
3  tablespoons all-purpose flour
8  ounce bittersweet chocolate, finely chopped
1-1/2  cups chopped pecans
3  ounces bittersweet chocolate, melted and cooled

Preheat oven to 350 degree F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2/3 cup of the sugar and salt; beat until combined. Add the 3 eggs and the yolk, one at a time, beating well after each addition. Beat in 1/4 cup of the orange juice until combined. Add the 1-1/2 cups flour; beat until combined. Stir in 1 teaspoon of the orange peel and the 1/2 cup finely chopped pecans. Spread in a greased 15x10x1-inch baking pan. Bake for 15 minutes or until lightly browned (mixture may puff, but will fall when
removed from oven).

Meanwhile, in a bowl use a wire whisk to combine the 4 eggs, remaining 1 cup sugar, remaining 2 teaspoons peel, remaining 1/4 cup orange juice, and the 3 tablespoons flour until smooth. Stir in finely chopped chocolate and 1-1/2 cups nuts. Spread over hot crust. Return to oven. Bake for 15 to 17 minutes more or until set. Cool in pan on rack. Drizzle bars with melted chocolate. Cut into diamonds. Makes about 60.

CINNAMON CUCUMBER RINGS

2 gallon large cucumber rings - pared & seeds taken out (you can also chunk or
Cut them into sticks)

Place in a large container and pour the following over:
2 cups lime and 8 1/2 quarts water

Let stand for 24 hours. Drain and wash off the lime.

Soak cucumbers in cold water for 3 hours.  Drain.  Simmer cucumbers for 3 hours in:
1 cup vinegar
1 small bottle red food coloring
1 tsp alum
water to cover

Drain.  Make a syrup of:
2 cups vinegar
2 cups water
10 cups sugar
1 large pkg or 2 small pkgs red hots
8 sticks cinnamon

Bring to a boil and pour over cucumbers.  Let sit overnight.  For 3 days heat up the syrup and pour over cucumbers.  On the 3rd day, seal them.
 
Note: when you discard the lime water use on your flowers, makes wonderful fertilizer for them

CLASSIC BACON CHEESEBURGERS

For each cheeseburger:
6-8 oz ground chuck, 80% lean
Salt and freshly ground pepper to taste
1 thin slice sharp cheddar cheese
1 hamburger bun
1 slice bacon, cut in half and fried crisp
1 lettuce leaf
1 slice ripe tomato
Dijon mustard
Ketchup

Gently shape the ground chuck into a patty slightly larger than the bun and between 3/4 and 1 inch thick.  Season generously with salt and pepper.  Grill over hot coals to an internal temperature of 160F for medium, about 6 to 8 minutes, turning once halfway through cooking.  Place the cheese on top of the burger for the last 2 minutes of cooking.  Grill the bun until lightly toasted on the cut sides, about 30 seconds.  Place the bacon on top of the cheese and arrange the burger, lettuce, and tomato on the bun - the order is a matter of personal preference.  Serve with mustard and ketchup. Serves 1.

CRAB CAKES

1 lb lump crab meat, picked over
4 scallions (spring onions), green parts only, chopped
1/4 cup mayonnaise
2-4 Tbsp dry bread crumbs
1 Tbsp chopped fresh parsley, basil, or cilantro (coriander leaves)
2 tsp) Old Bay or other seafood seasoning
Salt and freshly ground pepper to taste
1 egg, lightly beaten
All-purpose flour for dredging
1/4 cup vegetable or olive oil

Combine the crab meat, scallions, mayonnaise, 2 tablespoons of the bread crumbs, herb, and seasonings in a mixing bowl and toss gently to combine.  Carefully fold in the egg with a rubber spatula until the mixture just clings together, adding more bread crumbs if necessary.  Form into 4 to 6 patties and refrigerate for 30 minutes to overnight.  Dredge lightly in flour.  Heat the oil in a large skillet - preferably non-stick - over moderate heat and fry the crab cakes
until crisp and browned, about 4 minutes per side.  Serve with tartar sauce.  Serves 4 to 6.

CRISPY SOFT-SHELL CRAB SALAD
This recipe is courtesy of the Commander's Palace Restaurant, a New
Orleans culinary landmark. Serving: Yields: 4 servings

Crispy Soft-Shell Crabs:
  4 soft-shell crabs
  3 tablespoons Creole seasoning (found at most supermarkets) divided,
plus additional amount to taste for seasoning the crabs
  1 1/2 cups flour
  3 medium eggs
  1 cup milk
  1 1/2 cups fine bread crumbs
  2 quarts canola oil for frying
  4 large vine-ripened tomatoes, cored and sliced 1/2-inch thick
  1 large sweet onion, sliced very thin
  1/4 pound mixed salad greens, rinsed and dried
  kosher salt and freshly ground pepper to taste

Ravigote Sauce:
  1 cup mayonnaise
  1/3 cup Creole or spicy mustard
  1/3 cup drained prepared horseradish
  1/3 to 1/2 cup minced scallion, or to taste
  2 tablespoons minced fresh parsley
  Fresh lemon juice to taste

For the Crispy Soft-Shell Crabs:
Have the fishmonger clean the crabs. In a shallow bowl combine 1 tablespoon of Creole seasoning with the flour. In another shallow bowl whisk together the eggs, milk, and 1 tablespoon of the Creole seasoning. In a third shallow bowl, mix bread crumbs with 1 tablespoon Creole seasoning.

In a large heavy frying pot, heat the oil to 325 degrees F on a deep-fat thermometer.

While the oil is heating, arrange the tomatoes, onions, and greens on four large plates. Season with salt and pepper.

Lightly dust each crab with flour, getting an even coat on all legs, top and bottom, and where legs meet the body of crab. Dip each crab in the egg wash, letting excess drip off, then place in bread crumbs to coat evenly, shaking off excess.

With tongs, hold body of crab securely and submerge just the legs in oil for about 30 seconds. Then submerge whole crab in oil and cook for about 3 minutes, or until golden-brown. When done, place crab on a paper towel, season with Creole seasoning, then place on a tray. Put tray in oven on very low heat to keep warm. Repeat process with each crab you cook.

Arrange crabs on salad and top with Ravigote Sauce. Serve immediately.

For the Ravigote Sauce:
In a bowl combine all ingredients. Serve with the Soft-Shell Crabs.

CUBAN GLAZED CHICKEN

     1/4      cup  lime juice
      1        tablespoon  olive or vegetable oil
  1 1/8      teaspoons  ground cumin
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
      2        cloves  garlic -- finely chopped
      3        pounds  cut-up broiler-fryer chicken
     1/4      cup  guava or apple jelly
     1/4      cup  guava fruit drink or apple juice
     1/2      teaspoon  Worcestershire sauce
     1/2      teaspoon  cider vinegar
     1/4      teaspoon  paprika
      1        jalapeño chili -- seeded and finely chopped

Mix 2 tablespoons of the lime juice, the oil, 1 teaspoon of the cumin, the salt, pepper and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally.

Heat oven to 325F. Line broiler pan with aluminum foil. Spray rack of broiler pan with nonstick cooking spray. Remove chicken from marinade; discard marinade. Place chicken, skin sides up, on rack in broiler pan. Bake uncovered 30 minutes.

Heat remaining 2 tablespoons lime juice, 1/8 teaspoon cumin, and remaining ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until mixture thickens and is reduced by about half; remove from heat. Brush chicken with jelly mixture. Bake uncovered about 30 minutes longer, brushing frequently with jelly mixture, until juice is no longer pink when centers of thickest pieces are cut.

Grilling Directions: Heat coals or gas grill. Cover and grill marinated chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with jelly mixture. Cover and grill 20 to 40 minutes longer, turning and brushing frequently with jelly mixture until juice is no longer pink when centers of thickest pieces are cut. Discard any unused jelly mixture.  Yield: 6 servings.

DI GIORNO SALAD-TOPPED PIZZA
Makes: 6 servings

1 pkg. (28.2 oz.) DI GIORNO RISING CRUST Pizza - Four Cheese
3-1/2 cups torn romaine lettuce
1/2 of a small red onion, cut into thin wedges
1 small tomato, cut into thin slices, quartered
3 Tbsp. pitted ripe olive slices (optional)
2 Tbsp. Ranch Dressing or Three Cheese Italian Dressing

Bake pizza as directed on package.

Meanwhile, toss lettuce with onion, tomato and olives in large bowl. Add dressing; mix lightly.

Cut pizza into 6 wedges; top with salad.

Great Substitute: Prepare as directed, using KRAFT Zesty Italian Dressing.

DRUNKEN BEAN SOUP
 
1 pound dry pinto beans
1 tablespoon chicken bouillon powder or 2 cubes
1 tablespoon ham bouillon powder or 2 cubes (if you can't find ham bouillon,
double the chicken)
1 medium onion, chopped
4 slices of bacon, chopped or cut into 1/2" pieces
1 - 10 ounce can of Rotel Mexican Festival Diced Tomatoes (with lime juice and
Cilantro)**
 1 clove garlic, minced
2 - 12 ounce cans of light beer
3 Tbsp. fresh cilantro, chopped or 1 Tbsp. dry
2 Tbsp. fresh basil, chopped or 1 heaping tsp. dry
Salt to taste
 
Rinse and pick through the beans. Put in a 3 quart (or larger) sauce pan and cover with water. Bring to a rolling boil and transfer to crock-pot and set on high. Cook beans on high for about 3 to 4 hours or until they are tender but not mushy. Make sure to add hot water as necessary to keep the beans covered with about 1 inch of water.
 
Add bouillons, onion, garlic, Rotel tomatoes, bacon, and beer. Continue to cook on high for another hour.
 
Stir in chopped herbs. Simmer for half an hour on low. Taste broth and add salt if necessary. Serve with thin, crispy tortilla chips if desired.
 
**If you don't like it quite so spicy, use substitute 1 - 10 or 12 ounce can of diced tomatoes (or two large tomatoes, chopped) and 2 tablespoons of lime juice for the Rotel tomatoes.
 
FLAN DE COCO
(Coconut Flan)

1/4 cup sugar
2 Tbsp water
1/2 cup grated coconut
1 can (13 1/2 oz.) evaporated milk
3 eggs
3/4 cup sugar
1 tsp coconut extract

Place 1/4 cup sugar and 1 Tbsp water in a heavy skillet and place on medium-high heat Mix until the sugar melts and browns, then quickly pour into an 8-inch pie plate, tilting the plate so that the caramel goes slightly up the sides of the pan. Caramel will harden. Sprinkle the caramel with the grated coconut.

Combine the remaining ingredients in a bowl, beat well, and pour over the coconut. Cover the pie plate with foil and place in a pan with 1/2 inch of boiling water in it.

Bake in a preheated 350 degree F. oven for 1 hour. Remove the foil for the last 1/2 hour of cooking.

Cool; chill thoroughly for at least 3 hours. Un-mold by running a knife around the sides of the custard; place a serving plate over the mold and invert quickly. The flan should just plop right out of the pan.

FROG EYES SALAD
 
1 1/3 cups Acini Di Pepe,uncooked(this is a small round macaroni)
2 cans(110z each) mandarin oranges, drained
20 oz can pineapple tidbits, drained
8 oz crushed pineapple
1 3/4 cups milk
3 cups cool whip
1 large box vanilla instant pudding mix
3 cups small marshmallows
1/2 cup flaked coconut
1 jar(any size) maraschino cherries
 
Cook pasta following package directions. Drain well, cool. In large bowl mix milk and pudding mix, beat 1 to 2 minutes. Gently fold in pasta. Let set 10 minutes.
Add rest of ingredients and mix gently and thoroughly. Cover and refrigerate until cold. Better made the day ahead. 12 servings, about 1 cup each

FUDGE MELT-AWAY SQUARES

     1/2      cup  margarine or butter
  1 1/2      squares  unsweetened chocolate
  1 3/4      cups  graham cracker crumbs
     1         cup  flaked coconut
     1/2      cup  chopped nuts
     1/4      cup  granulated sugar
      2        tablespoons  water
      1        teaspoon  vanilla
      2        cups  powdered sugar
     1/4      cup  margarine or butter -- softened
      2        tablespoons  milk
      1        teaspoon  vanilla
  1 1/2      squares  unsweetened chocolate

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Heat 1/2 cup margarine and 1 1/2 squares chocolate in 3-quart saucepan over low heat, stirring occasionally, until melted; remove from heat. Stir in graham cracker crumbs, coconut, nuts, granulated sugar, water and 1 teaspoon vanilla. Press in pan. Refrigerate.

Mix remaining ingredients except 1 1/2 squares unsweetened chocolate. Spread over refrigerated crumb mixture. Refrigerate 15 minutes.

Heat chocolate until melted. Drizzle over frosted bars. Refrigerate 2 hours or until almost hard. Remove squares, along with foil, from pan. Fold foil back to cut squares. Cover and refrigerate any remaining squares.  Yield: 36 servings.

GRILLED PEARS WITH CARAMEL SAUCE

For the caramel sauce:
1/2 cup sugar
1/2 cup heavy cream
1/4 cup butter
1/2 tsp vanilla extract

4-6 ripe pears, quartered and cored
4-6 slices pound cake
Powdered (confectioner's) sugar

Place the sugar in a small heavy saucepan over moderate heat and cook without touching the sugar but gently swirling the pan until the sugar is melted and dark brown, about 8 to 10 minutes.  Note: Use extreme caution because the sugar is very hot. 

Meanwhile, bring the cream and butter to a simmer in a different pan.  Add the cream mixture to the sugar very carefully because it will bubble violently and the sugar will stiffen.  Stir in the vanilla and continue cooking until the sugar melts again and the sauce becomes smooth.  Set the sauce aside.

Sprinkle the pear quarters and slices of pound cake generously with powdered sugar.  Grill over hot coals or under a preheated broiler, turning once, until the pears are tender, 5 to 7 minutes, and the pound cake is lightly toasted, about 1 minute.  Place the pears on top of the pound cake and drizzle with the caramel sauce.  Serves 4 to 6.

GRILLED STEAK & PARMESAN SALAD
Makes: 4 servings

1 boneless beef sirloin steak, 1/2 inch thick (1 lb.)
1 cup prepared Italian salad dressing (prepared with less oil), divided
1 bag (10 oz.) mixed salad greens (about 10 cups)
2 medium tomatoes, cut into wedges
1 medium yellow summer squash or zucchini, chopped
1/4 cup grated parmesan cheese

Place steak and 1/2 cup of the dressing in resealable plastic bag; seal bag. Marinate in refrigerator 30 minutes.

Preheat grill or broiler to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 minutes on each side or until cooked through. Cut steak across the grain into thin slices.

Toss greens with tomatoes, squash and remaining 1/2 cup dressing. Place on serving platter. Top with steak slices; sprinkle with cheese.

Variation - Grilled Chicken and Parmesan Salad: Prepare as directed, substituting 4 boneless skinless chicken breast halves (1 lb.) for the sirloin steak.

GRILLED STEAKS WITH MARTINI TWIST

4 boneless beef top loin steaks, cut 1-inch thick (1-3/4 to 2 pounds total)
1/4 cup finely chopped green onions
1/4 cup gin
1 tablespoon olive oil
1 teaspoon finely shredded lemon peel
1 teaspoon tri-colored peppercorns, crushed
2 tablespoons sliced pimento-stuffed green olives
Lemon peel strips

Trim fat from steaks. Place steaks in a plastic bag set in a shallow dish. For marinade, in a small bowl stir together the green onions, gin, olive oil, and lemon peel. Pour over steaks; seal bag. Marinate in the refrigerator for 30 minutes, turning bag once. Drain steaks, discarding marinade. Press the crushed peppercorns onto both sides of the steaks.

Preheat gas grill. Reduce heat to medium. Place steaks on the grill rack directly over heat. Cover and grill until steaks are desired doneness, turning once halfway through grilling. (Allow 14 to 18 minutes for medium rare and 18 to 22 minutes for medium.) Season to taste with salt. Garnish the steaks with sliced onions and lemon peel strips. Makes 4 servings.

To cook on a charcoal grill, prepare steaks as above. Grill directly over medium coals, allowing 14 to 18 minutes for medium rare and 18 to 22 minutes for medium, and turning once halfway through grilling.

HERBED POTATO SALAD
If you haven't already made the low-fat buttermilk dressing for the buffalo urgers, you'll need to allow a little extra time for this recipe. Active time: 40 min Start to finish: 40 min

1 1/2 lb Yukon Gold potatoes
1 1/2 tablespoons cider vinegar
1 3/4 teaspoons salt
3 oz sugar snap peas (1 cup), trimmed
1 medium carrot (3 oz), quartered lengthwise (or halved if thin), then cut
crosswise into 1/3-inch pieces
3 (1-inch) radishes (3 oz total), cut into 1/8-inch-thick matchsticks
1 celery rib, cut crosswise into 1/4-inch-thick slices
1/2 cup low-fat buttermilk dressing
1/4 cup low-fat sour cream
1/2 cup loosely packed fresh cilantro sprigs
3 tablespoons chopped fresh chives
1/2 teaspoon black pepper

Peel potatoes and cut into 1/2-inch cubes. Cover by 1 inch with cold water in a 2-quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes. Drain, then transfer to a medium bowl and toss with vinegar and 1/4 teaspoon salt. Cool potatoes to warm.

Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2- to 2-quart saucepan of boiling water 1 minute. Drain vegetables in a sieve and rinse under cold running water, then pat dry. Cut sugar snaps diagonally into 1/3-inch pieces. Add carrot, sugar snaps, radishes, and celery to potatoes in bowl.

Pulse dressing, sour cream, herbs, pepper, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Add to potato mixture and stir to coat.
Makes 4 side dish servings.





HOT AND SOUR SHRIMP SOUP

6-12 oz thin rice noodles
5 cups Vietnamese-style chicken stock (see below)
1 stalk lemon grass, bruised and coarsely chopped,
or 1/2 tsp grated lemon zest
12-16 oz shrimp, peeled, shells reserved
Hot red or green chili pepper such as Thai bird, hontaka, or jalapeno, finely
chopped, to taste
1/4 cup lime juice
Salt and freshly ground pepper to taste
2 cups bean sprouts
2 scallions (spring onions), thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves (Thai basil of possible)
1/2 cup cilantro (coriander) leaves

Bring 1 gallon of water to a boil.  Remove from the heat and add the noodles.  Soak until the noodles are tender, 5 to 10 minutes (see package directions).  Drain and divide the noodles between 4 to 6 individual soup bowls.  Meanwhile, simmer the stock, lemon grass, and reserved shrimp shells in a large pot over moderate heat for 15 minutes.  Add the hot chili and simmer for 5 minutes.  Strain, discard the solids, and return the stock to the pot.  Immediately before serving, bring the stock to a simmer and add the shrimp, lime juice, salt, and pepper and cook just until the shrimp are firm and opaque, about 2 minutes.  Divide the beans sprouts and scallions between the soup bowls and ladle the soup into the bowls.  Garnish with the fresh herbs.  Serves 4 to 6.

Vietnamese-Style Chicken Stock

5 cups canned low-sodium chicken broth
3-4 cloves garlic, crushed and peeled
A 2-inch piece of ginger, thinly sliced
2 whole star anise*
3 Tbsp Asian fish sauce*
1 Tbsp soy sauce
1 tsp sugar

* Available in finer supermarkets and Asian specialty shops

Combine all ingredients and bring to a simmer over moderate heat. Simmer covered for 20 minutes.  Strain, discard the solids, and return the stock to the pot.  Keep warm until ready to use, or store refrigerated or frozen.  Makes about 5 cups.

KAPUSTA

1 lb Kielbasa (not hot or sweet)
 1 small head cabbage (or half of a large), washed & shredded (coleslaw)
2 lbs of sauerkraut
One large onion, minced
1 lb bacon (or salt pork)
1 tsp each: Caraway Seed, Cumin Seed & Dill Seed

Chop/mince bacon/salt-pork and brown 'til done in a large pot. Add minced onion and cook until transparent.  Add kielbasa (cut it up into bite size slices) and just enough water to cover, bring to simmer.  Add seasonings to taste. Add cabbage and sauerkraut. Simmer for several hours.  It is even better the next day. 

    KRINGLA COOKIES
 
1    cup sour cream
1/2 cup buttermilk
3    egg yolks
1    cup sugar
1    tsp baking soda
2    tsp baking powder
1/2 tsp nutmeg
1    tsp vanilla
4    cups flour
 
Combine all ingredients. Roll out & cut in strips about 1/2" wide & 8" long. Form into a figure eight & bake at 450 degrees for 8 to 10 min. Do not over-bake.

LADY BALTIMORE CAKE

For the cake:
  3/4 cup (1 1/2 sticks) unsalted butter, softened
  2 1/4 cups sugar
  3 cups self-rising flour
  1 1/2 cups milk
  1 1/2 teaspoons vanilla extract
  1 1/2 teaspoons almond extract
  6 large egg whites

For the filling:
  3/4 cup milk
  1/2 cup sugar
  2 tablespoons all-purpose flour
  1/2 cup sweetened, shredded coconut
  2 tablespoons apple-oatmeal cookie crumbs
  1/4 cup finely chopped toasted almonds
  1/4 cup maraschino cherries, quartered
  1/2 teaspoon almond extract

For the frosting:
  3 large egg whites
  1 1/2 teaspoons vanilla extract
  1/2 cup cold water
  1 1/2 cups sugar
  1/8 teaspoon plus 1/4 teaspoon cream of tartar

For the garnish:
  Apple-oatmeal cookie crumbs to taste
  4 maraschino cherries, halved

Preheat the oven to 350 degrees F. Grease three 9 by 2-inch round cake pans, line with wax paper, and grease the paper. Dust the pans with flour, shaking out the excess, and set aside.

Make the cake: In a large bowl, with an electric mixer cream the butter until smooth. Add 2 cups of the sugar, a little at a time, and beat mixture until it is light and fluffy. Add the flour in three parts, alternating with the milk and the extracts, beating well after each addition. In another bowl, with an electric mixer beat the
whites until they form very soft peaks. Gradually add the remaining 1/4 cup sugar, and beat the whites until they hold firm (not stiff) peaks. Gently fold 1/4 of the whites at a time into the batter until thoroughly blended. Divide the batter among the cake pans and bake for 20 to 25 minutes, or until a cake tester inserted in the centers of the cakes comes out clean. Let cakes cool in the pans for 10 minutes; invert the cakes onto racks to cool completely.

Make the filling: In a saucepan set over moderate heat, combine the milk, sugar, and flour, and whisk the mixture until it comes to a boil. Lower the heat and whisk constantly until it is thickened and bubbly. Remove from heat and stir in the coconut, cookie crumbs, almonds, cherries, and almond extract. Transfer to a bowl and cover with plastic wrap. Let cool to room temperature.

Assemble the cake: When the cakes have cooled, spread half the filling between the first two layers, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

Make the frosting: In a bowl, with an electric mixer combine the egg whites and vanilla extract and set aside. In a saucepan over moderately high heat combine the water, sugar, and 1/8 teaspoon of the cream of tartar. Simmer mixture, stirring, until sugar is dissolved. Boil the syrup, and, with a brush dipped in cold water, brush down sides of pan until mixture reaches soft-ball stage and a candy thermometer registers 230 degrees F, about 2 to 3 minutes. Immediately remove pan from heat.

Beat egg whites with the remaining cream of tartar on medium-high speed until fluffy (about 1 minute). Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating on medium-high speed for about 5 minutes, or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately.

Generously sprinkle top of cake with cookie crumbs and place halved cherries on top in a decorative fashion.

LEMON PUDDING CAKE

4 egg whites
2 egg yolks
2 tsp lemon peel, finely shredded
1/3 cup lemon juice
1 tbsp margarine; melted
2/3 cup sugar
1/3 cup all-purpose flour
1/4 tsp salt
1 1/2 cup skim milk
vanilla frozen yogurt or ice milk -- optional

In a medium bowl, place egg whites, let stand at room temperature for 30 minutes. Beat with an electric mixer on high speed until soft peaks form (tips curl). Set beaten egg whites aside.

In a large mixing bowl, combine egg yolks, lemon peel, lemon juice, and melted margarine. Beat with an electric mixer on high speed until well mixed. I n another mixing bowl, combine sugar, flour, and salt. Using electric mixer on low speed, add sugar mixture to egg yolk mixture alternately with skim milk , beating just until combined after each addition. Fold about one-third of the flour mixture into
the egg whites. Then fold egg white mixture into the remaining flour mixture. Pour into a 2-quart square baking dish. Place baking dish in a large baking pan; pour hot water into baking pan around baking dish to a depth of 1 inch.

Bake in a 350* oven about 40 minutes or till top is golden brown.

Remove large pan from oven. Carefully lift the baking dish from the water; transfer to a wire rack. Serve warm. Top with frozen yogurt or ice milk, if desired.

LEMON SHRIMP CASSEROLE

2-3 pounds-cooked shrimp
1 cup-cooked brown rice
1 1/2 cup-sharp cheddar cheese
1 can-cream of celery soup
1/2 cup-green onion, chopped
1 red or orange bell pepper, chopped (or some of both)
1/2 cup-celery, chopped
1 stick-butter
2 lemons, thinly sliced (remove the seeds)

Preheat oven to 375 degrees.  Mix shrimp, rice, cheese, and soup in large bowl.  Sauté peppers, onion and celery in butter.  Add to shrimp mixture. Pour all into a long flat casserole.  Cover top with lemon slices, doubling up if necessary.  Cook covered for 20 minutes. Serves 6

LOUKOUMADES
(Cinnamon and Honey Fritters)

3 teaspoons fresh yeast, or 1 1/2 teaspoons dried yeast
1 1/4 cups warm water (maybe less – do it gradually)
1/2 teaspoon sugar
1 1/4 cups plain flour
1/2 teaspoon salt
1 1/4 cups corn oil, for frying
1.5 teaspoons cinnamon

Syrup
8 tablespoons honey

Dissolve the fresh yeast in half a teacup of the warm water, add the sugar to it, to activate, and let it stand for about 15 minutes in a warm place, until it starts to froth. The liquid must not be too hot as it will kill the yeast cells.

Sift the flour and salt into a bowl and empty the dissolved yeast or the dried yeast into it, mixing continuously. This can be done with an electric mixer. Start adding the warm water, beating all the time. The mixture should be thick but elastic.
When almost all the water has been added (it may take 2-3 tablespoons less than the 300 ml), beat it for a few minutes until it starts to bubble. Cover it with a thick towel and leave in a warm place for about 2 hours, until it rises and almost
doubles in size.

Have a cup of cold water ready into which you can wet a teaspoon and also the fingers of your hand each time. Heat the oil until very hot but not smoking. Wet the teaspoon so that the dough will not stick on it, take a teaspoon of the dough, and, using your hand, push it down into the hot oil (take care not to burn yourself!). Within seconds, it puffs up and rises to thesurface.

Repeat this process, wetting the spoon each time, for about 6-7 loukoumades at a time. Turn them over so they become golden all around - it only takes 1 minute. Take them out with a slotted spoon and drain on kitchen paper. Serve 4-5 loukoumades on each plate, pour a tablespoon of honey all over them and sprinkle on a lot of cinnamon.

They should be eaten immediately and also they should not be left waiting once the syrupy honey bas been spread on them. Loukoumades that are served cold and soggy have no relationship with real loukoumades. Serves 12 persons.

LOUKOUMADES II
Greek Egg Confection

1/4 cup peanut oil
1 1/4 cups water
1 cup flour
6 eggs
Oil for deep frying

In a 3 quart saucepan bring water and oil to a boil. Add flour and remove from heat. Work dough with a wooden spoon until smooth. Let cool. When cool, add eggs, one at a time, working the batter till smooth after each added egg. Heat about 1 inch of oil in a skillet. Temperature should be about 380 F. When hot, drop in 1 teaspoon of dough at a time, and fry till brown. Prick with a fork, and then turn each ball over. When golden brown on both sides, remove and drain on an absorbent paper. Serve immediately, coated with sauce (see below).

Sauce for Loucoumades

1 cup honey
1/3 cup sugar
1/3 cup water
Juice of one lemon (app. 1/3 cup)
Brandy to taste (app. 1/3 cup)

Heat honey in a saucepan. Add sugar and water and mix. Keeping the mixture warm, cover the heated mixture with cinnamon (not a thick coat, just sprinkled on) and then mix in lemon juice. Lastly, add brandy.

Notes:
The original oil used in Greece was doubtless olive oil, but the author has always used peanut oil, which gives it a nice nutty flavor. They prefer a thicker, more tangy sauce and use much less sugar and water than this recipe calls for. Maybe just a couple of tablespoons each.

MARINATED RAINBOW SALAD

Any/all of the following, as you wish:
     1 bag fresh broccoli florets
     1 bag carrot chips (fresh crinkle-sliced)
     1/2 lb. fresh button mushrooms, rinsed
     2 cans pitted black olives, drained
     1 pint red grape tomatoes (or small cherry), rinsed & hulls removed
     1 raw zucchini, 1/4-inch sliced
     1 raw yellow squash, 1/4-inch sliced
     1 bag/head cauliflower florets
     Red, yellow, or green bell pepper, chunked
     Sweet onion slices OR frozen baby onions, thawed and drained
    
Dressing:
     1 bottle Zesty Italian dressing
     Garlic powder
     Dried basil

Combine veggies in large mixing bowl.  Pour half of dressing over all, then sprinkle generously with garlic and dried basil (don't worry about amounts, it's hard to mess up); add remaining half of dressing.  Toss until well coated & marinate in fridge overnight.  Serve chilled or at room temp.  If you have leftovers, remove black olives & grill remaining veggies for a wonderful treat!  Try
tucking them into hearty sandwich rolls for a healthy lunch.

MARINATED TEQUILA-LIME STEAK

                        Marinade:
     1/2           cup  Olive Oil
     1/8           cup  Tequila -- good quality
     1/4           cup  Lime Juice
  1         tablespoon  Worcestershire Sauce
  1              clove  Garlic -- minced
     1/2      teaspoon  Black Pepper -- freshly ground
                       
  6             medium  Sirloin Steaks, trimmed

Combine marinade ingredients in a medium sized bowl.  Place steaks into a large zip baggie and pour marinade into baggie with meat.  Seal, mark and freeze.

When you are ready to cook your steaks, thaw them overnight in your refrigerator.  Remove steaks from marinade and cook as desired.

(I recommend grilling on a barbecue or broiling in an oven) and throw away marinade.  Do NOT save or reuse marinade (not EVER). Copyright:  "(c)2001, Kaylin White/Real Food for Real People"

MASHED POTATO MEAT LOAF

1-1/3 cups water
1/3 cup milk
2 tablespoons butter or margarine
1-1/2 teaspoons salt, divided
1-1/3 cups mashed potato flakes
1 egg, beaten
1/2 cup quick-cooking oats
1/2 cup chopped green pepper
1/3 cup chopped onion
3/4 teaspoon pepper
1 pound lean ground beef
1 can (11-1/2 ounces) picante V8 juice
1/4 cup ketchup

In a saucepan, bring water, milk, butter and 1/2 teaspoon salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Fluff with a fork; set aside.

In a bowl, combine the egg, oats, green pepper, onion, pepper and remaining salt. Crumble beef over mixture and mix well. On a piece of waxed paper, pat beef mixture into a 12-in. x 8-in. rectangle. Spoon mashed potatoes lengthwise down the center third to within 1 in. of edges. Bring long sides over potatoes to meet in center; seal seam and edges.

Place seam side up in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350F for 30 minutes; drain. Pour V-8 juice over loaf. Top with ketchup. Bake 18-22 minutes longer or until meat is no longer pink and a meat thermometer reads 160F. Let stand for 5 minutes before slicing. Yield: 4-6 servings.

PEACH AND PEPPER GRILLING SAUCE

2  cups chopped red sweet peppers
1  cup chopped onion
1  teaspoon crushed red pepper
2  cloves garlic, minced
1  tablespoon olive oil
4  pounds fresh peaches or three 16-ounce packages frozen unsweetened
peach slices, thawed
1-1/2  cups packed light brown sugar
1  5-1/2 ounce can peach or apricot nectar
1/4  cup rice vinegar
1  tablespoon lemon juice
1  tablespoon soy sauce
2  teaspoons grated fresh ginger
1/4  teaspoon salt

In a large skillet cook sweet pepper, onion, crushed red pepper, and garlic in hot oil just until tender. Remove from heat.

Wash fresh peaches, if using, Peel and pit peaches. Place half of the fresh or frozen peaches in a food processor bowl or blender container. Cover and process or blend until peaches are very finely chopped. Transfer chopped peaches to a 6-quart Dutch oven or kettle. Repeat with remaining peaches (you should have 7 cups finely chopped peaches). Process or blend the pepper mixture until finely chopped. Transfer to the Dutch oven with peaches. Add brown sugar, nectar, vinegar, lemon juice, soy sauce, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until desired consistency, stirring occasionally. Remove from heat.

Immediately ladle hot sauce into hot, sterilized half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks. Makes 7 half-pints sauce.

PEACHY CHEESE DANISH
 
1 tube (8oz.) refrigerated crescent rolls
4 oz. cream cheese, softened
1/4 cup sugar
2 Tbs. lemon juice
8 tsp. peach preserves of flavor of your choice
 
Glaze:
1/4 cup confectioners' sugar
1/2 tsp. vanilla extract
1 to 2 tsp. milk
 
  Separate dough into four rectangles; seal perforations.  On a lightly floured surface, roll each into a 7"x3-1/2" rectangle.  In a small mixing bowl, combine cream cheese, sugar and lemon juice until smooth; spread over rectangles.  Roll up from a long side; pinch edges to seal.  Holding one end, loosely coil each.

  Place on an ungreased baking sheet.  Top each coil with 2 tsp. preserves.  Bake at 350 degrees for 15-20 minutes or until golden brown.  For glaze, in a bowl, combine confectioners' sugar, vanilla and enough milk to achieve desired consistency.  Drizzle over top.  Yield: 4 servings.

PESTO CROSTINI
Makes: 16 servings, 2 slices each

3 cups fresh basil leaves, washed, dried
1/3 cup Italian vinaigrette dressing
1/3 cup grated parmesan cheese
32 baguette slices (1/4-inch thick), toasted
1 container (8 oz.) Cream cheese spread
1/4 cup grated parmesan cheese

Place basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended.

Spread baguette slices evenly with cream cheese spread, then with pesto mixture. Sprinkle evenly with 1/4 cup Parmesan cheese.

Note: You can wrap stems of basil in a damp paper towel and refrigerate in a plastic bag up to 4 days. Or, place the bunch, stems down, in a glass of water with a plastic bag over the leaves and refrigerate as directed.

Special Extra
To make a black olive pesto, prepare as directed adding 1/2 cup pitted black olives to the food processor container with the basil.

PINEAPPLE CHICKEN SALAD

3 (10-oz.) cans boned chicken, drained
2 (15-oz.) cans pineapple tidbits, well drained
2/3 cup sliced almonds
3 large. celery ribs, thinly sliced
1 Tbsp. sugar
Mayonnaise (about 1 cup, to taste)
Black pepper (about 1/2 tsp., to taste)
Dried or chopped fresh Italian parsley (optional)

In large bowl, toss together chicken, pineapple, almonds, celery, and sugar; add mayonnaise a spoonful at a time until salad begins to hold together and is slightly creamy.  Stir in black pepper to taste and sprinkle with parsley for color if desired.  Chill and serve on split croissants, tucked into pita halves, or spread on your favorite bread (try rye!).


PISTACHIO, LEMON, AND VANILLA SHORTBREAD
Traditional Scottish shortbread is baked in molds. In this modern version, the dough is simply pressed into a pan, baked, and cut into squares. Grated lemon peel cuts the buttery richness, and semolina flour adds texture.

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup semolina flour*
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 cup shelled natural pistachios (about 4 ounces), coarsely chopped

Preheat oven to 325°F. Butter a 13x9x2-inch metal baking pan. Combine all purpose flour, sugar, and semolina flour in processor; blend 5 seconds. Add butter, lemon peel, and vanilla. Using on/off turns, blend until coarse meal forms. Turn dough out into bowl. Add nuts and knead gently to combine. Press dough evenly over bottom of prepared pan. Using fork, pierce dough all over.

Bake shortbread until pale brown in center and golden at edges, about 35 minutes. Cool in pan on rack 10 minutes. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 squares. Cool completely in pan. (Can be made 1 day ahead. Cover tightly with foil; store at room temperature.)

*Semolina flour, often labeled "pasta flour," is available at specialty foods stores, Italian markets, and some supermarkets. Makes 24 cookies.

POACHED FISH TACOS

2 cups chicken broth
1/2 tsp salt
1 and 1/2 tsp fresh lime juice
1 Tbsp juice from a jar of pickled jalapeno chilies
1 lb. fish filets from any firm white fish such as cod, haddock, or whiting
12 taco shells, warmed
2 cups finely shredded lettuce
6 scallions, very thinly sliced, tops included
1 tomato, sliced in half and then in thin slices
1 and 1/2 cup grated Monterey Jack cheese
1 recipe Creamy Salsa (recipe follows)

Place broth, salt, lime juice, and jalapeno juice in a skillet. Heat to simmer, add fish filets, and poach until fish turns white, about five minutes. Do not overcook. Meanwhile, warm taco shells in a 225 degree F. oven.

Remove fish from pan, drain well, and place in a shallow bowl. Flake the fish by gently pulling it apart with two forks.

Assemble the tacos by first placing a little lettuce in each warm taco shell. Next, add fish, scallions, grated cheese, and tomato. Stand upright in a baking dish and warm briefly in a preheated 425 degree F. oven until cheese melts, about 2-3 minutes. Serve immediately with Creamy Salsa.

Creamy Salsa

Start by making Salsa Verde:
2/3 cup onion, finely minced
1 TB minced fresh cilantro (optional)
1 jalapeno or Serrano chili, finely minced (wear gloves!)
1/2 tsp salt (optional)
1 can (13 oz) tomatillos, drained (fresh are better if you can find them)

Blend all the ingredients in an electric blender or food processor. Taste and adjust the seasonings

For Creamy Salsa, add
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup of the Salsa Verde
1 tsp salt
1 Tbsp lime or lemon juice
1/2 tsp minced Serrano chili (or to taste)
1/2 tsp caribe (crushed red Northern New Mexico chili)

Combine all ingredients except caribe and chill thoroughly. Sprinkle caribe over salsa just prior to serving.

RHUBARB JAM
[can also be used as a sauce]

3 lbs rhubarb, cleaned, cut into 1 1/2 " pieces
3 cups sugar or Splenda (R)
20-oz can crushed pineapple in its own juice
2 small (4-servings) pkgs strawberry Jell-o [regular or sugar-free]

To make with sugar:  clean and cut rhubarb in to about 1 1/2 " pieces, place into heave 3-qt pot, add sugar, cover, let sit 4 hours or overnight [the sugar will draw out some of the juice from the fruit]. Next morning start cooking over medium heat. Bring to slow boil, reduce heat, simmer about 15 minutes, till rhubarb is very soft. Add can of pineapple [with its juice], heat through. add 2 boxes strawberry jell-o, stir to blend and dissolve sugar. Place in hot, sterile jars, seal.

To make sugar-free: clean and cut rhubarb into 1 1/2 " pieces. add 1/2 cup water, bring to boil, reduce heat, simmer 15 minutes or until rhubarb is soft. Add pineapple and Splenda, heat through, add 2 pkg sugar-free jell-o. Be very careful with the jell-o, as the sugar-free variety does not dissolve quite as nicely as the regular. Place in hot, sterile jars, seal.

ROAST SALMON WITH THAI RED
CURRY AND BOK CHOY

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon
grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)

4 6-ounce salmon fillets

*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.

**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened
and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and
1 tablespoon fish sauce. Set curry sauce aside.

Preheat oven to 400 F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center,
about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.

Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve. Serves 4.

ROASTED GULF OYSTERS WITH ARTICHOKES
This recipe is courtesy of the Commander's Palace Restaurant, a New
Orleans culinary landmark.

  6 large artichokes, stems trimmed
  2 tablespoons olive oil, plus additional for drizzling
  12 cloves garlic, minced
  1 tablespoon salt plus freshly ground pepper to taste
  Juice of 2 large lemons
  1 tablespoon minced fresh oregano leaves
  4 cups fresh bread crumbs, slightly coarse (from about two 12-inch baguettes)
  1/4 cup freshly grated Parmesan cheese
  1/4 cup minced flat-leaf parsley
  4 dozen freshly shucked large oysters on the half shell

  kosher salt or rock salt
  2 tablespoons whole peppercorns
  2 tablespoons whole cloves
  1/2 cup whole garlic cloves
  8 whole cinnamon sticks
  1 lemon, cut into 1/8-inch thick slices
  8 bay leaves

Preheat oven to 450 degrees F.

Arrange the artichokes stem-end down in a large steamer basket. Set the basket in a large pot with 2 inches of water and a tablespoon of salt; cover and bring to boil over high heat. Reduce heat to moderate and steam artichokes until tender when pierced with a knife, about 25 minutes. Transfer to a platter and let cool enough to handle. Remove the artichoke leaves (eat them as a snack, if you like). Using a teaspoon, scrape out the hairy chokes. Cut each artichoke bottom into eighths, like a pie.

In a skillet set over moderately high heat, heat 1 tablespoon of the olive oil until very hot. Add the artichoke slices, garlic, and salt and pepper, and cook, stirring 2 minutes, or until garlic is golden-brown. Be careful not to burn garlic. Remove the pan from heat and add the lemon juice, 1 tablespoon olive oil, and the oregano; stir gently.

In a large bowl combine bread crumbs, Parmesan cheese, parsley, salt and pepper, and drizzle lightly with additional olive oil. Note that up to this point, the recipe can be done ahead. The artichokes and seasoned bread crumbs can be refrigerated separately for one day.

Set the oysters in their shells on large baking sheets, fitting them snugly to prevent tilting. Place 1 artichoke slice plus a portion of the garlic mixture on each oyster, drizzle with additional olive oil, and mound 2 tablespoons of the breadcrumbs on top.

Roast the oysters in the upper third of the oven for about 10 minutes. Sprinkle the serving platter with 1/4 inch of the rock salt and top with the remaining garnish ingredients. Heat the serving platter on the lower rack of the oven for 2 minutes while the oysters finish roasting.

To serve: Layer the kosher or rock salt and the garnish on individual plates or a large serving platter, and arrange the oysters on top. (The salt and garnish are not eaten.) Serve immediately.

ROASTED PEPPER AND BASIL SKEWERS
Makes: 16 appetizer servings, 1 skewer each

1 pkg. (16 oz.) Part Skim Mozzarella Cheese, cut into 16 cubes
16 fresh basil leaves
2 medium yellow or red peppers, roasted, cut into 16 small squares
16 small cherry tomatoes
16 toothpicks or small wooden skewers
1/3 cup Italian Vinaigrette Dressing

Insert 1 cheese cube, basil leaf, pepper square and tomato onto each toothpick; place in small shallow dish. Pour dressing over skewers. Let stand 20 min. to marinate, turning occasionally. Remove skewers from marinade just before serving. Discard marinade.

How To Roast Peppers
Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source. Use kitchen tongs to turn peppers as skin becomes blackened. Continue rotating peppers until skin is entirely blackened. Using tongs, put blackened peppers in a paper bag; close bag. Keep peppers in bag until cooled completely, about 20 minutes. Remove peppers from bag. Peel away blackened skin using a small knife; discard skin. Cut peppers in half lengthwise; discard seeds, using knife edge. Then, use roasted peppers as directed in recipe.

SANGRIA PUNCH
Makes: 8 servings, 1 cup each

3/4 cup lemonade or pink lemonade flavor drink mix
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3 cups cold club soda
2 medium oranges, sliced
2 medium limes, sliced

Empty drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved. Refrigerate until ready to serve. Stir in club soda and fruit. Serve over ice cubes in tall glasses.

Special Extra: Add 1 cup mixed berries with the sliced fruit.

Great Substitute
For a different twist, substitute orange juice for cranberry juice cocktail.

SANTA FE GRILLED CHICKEN SALAD WRAP
Makes: 4 servings, 2 wraps each

4 cups torn romaine lettuce
1 pkg. (6 oz.) Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) corn, drained
1/2 cup Mexican Style Shredded Cheese
1/4 cup Ranch Dressing
1/4 cup Thick 'N Chunky Salsa
8 Flour Tortillas

Toss romaine, chicken breast strips, tomato and corn in large bowl. Sprinkle with cheese.

Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Santa Fe Grilled Steak Salad Wrap: Prepare as directed, substituting 3/4 lb. boneless beef steak, grilled and cut into strips, for the chicken breast strips.

SHRIMP AND TASSO
  36 jumbo shrimp, shelled and deveined, tails intact
  6 ounces spicy tasso (available at specialty markets) or other spicy ham, cut
into 1-inch julienne strips
  2 cups flour seasoned with salt and pepper
  3 tablespoons (more or less) olive oil for frying the shrimp
  1/2 cup Crystal Hot Sauce Beurre Blanc (recipe follows)
  Five-Pepper Jelly (recipe follows)
  18 pickled okra, drained and halved lengthwise
  Mixed salad greens for garnish

Crystal Hot Sauce Beurre Blanc:
  1 garlic clove, minced
  1 shallot, minced
  1 tablespoon unsalted butter
  5 ounces Crystal Hot Sauce (available in specialty stores)
  1/4 cup heavy cream
  1 1/2 pounds unsalted butter, cut into bits

Five-Pepper Jelly:
  3/4 cup light Karo syrup
  3/4 cup white vinegar
  1 each small red, yellow, and green bell pepper, diced
  1 jalapeño pepper, seeded and minced
  1/4 teaspoon dried red pepper flakes
  Salt to taste

For the Shrimp and Tasso:
With a small sharp knife make a 1/4-inch incision down the back of each shrimp and place one julienne strip of tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour, shaking off excess.

Pour oil into large skillet, set over moderate heat, and heat until hot. Add the shrimp in batches and fry them on each side for 1-2 minutes or until golden-brown. Transfer shrimp to a plate lined with paper towels and keep warm (cover or place in oven on low heat) while frying remaining shrimp.

Remove toothpicks and transfer shrimp to a large bowl. Add the Crystal Hot Sauce Beurre Blanc and gently toss to coat the shrimp.

To serve: Spread some of the Five-Pepper Jelly on the bottoms of 12 small serving plates and arrange three shrimp on each plate, alternating with the pickled okra. Top each plate with a small mound of the salad greens.

For the Crystal Hot Sauce Beurre Blanc
In a heavy saucepan set over moderate heat, cook the garlic and the shallot in 1 tablespoon of butter, stirring for 2 minutes or until softened. Add the Crystal Hot Sauce and reduce by two-thirds. Add the cream and reduce by half. Whisk in the butter, 1 tablespoon at a time, and continue whisking until butter is just melted (do not allow it to separate). Immediately add another tablespoon of butter,
whisking, until just incorporated. Continue to add butter to pan in this manner, whisking all the time, until all butter is incorporated. Remove from heat.

For the Five-Pepper Jelly
In a heavy saucepan combine the light syrup and vinegar, and boil over moderately high heat until sticky. Add the remaining ingredients and simmer, stirring occasionally, until peppers are soft. Add salt to taste.

SKIRT STEAK WITH CILANTRO GARLIC SAUCE

For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne

For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb skirt steak, cut crosswise into 3- to 4-inch pieces

Make sauce: Mince garlic and mash to a paste with salt. Transfer to a blender
and add remaining sauce ingredients, then blend until smooth.

Grill steak: Stir together cumin, salt, and pepper in a small bowl. Pat steak
dry, then rub both sides of pieces with cumin mixture.

Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce. Makes 6 servings.

SPAGHETTI SQUASH PATTIES

1 medium spaghetti squash, cooked
4 eggs
2 tablespoons chopped green onion or chives
Salt and pepper to taste
2 teaspoons olive oil for skillet

Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties. Heat oil in a skillet and cook for 3-4 minutes on each side. (For a different flavor, you can sauté the patties in butter. For an Asian flair, sauté in canola oil mixed with a few drops of sesame oil, serve with soy sauce.) Melt 1 tablespoon butter in a large skillet over medium-high heat. Spoon 1/4 cup squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook
cakes until bottoms are lightly browned, turn over and brown second side. Continue until you've used all the squash mixture. Use additional butter if necessary. Sprinkle with salt and pepper and serve with sour cream. Makes About 30 Patties

SPANISH PAELLA
This recipe can be made in a crock-pot

1 large package of chicken wings (any chicken pieces can be used)
1-2 pounds of medium-size shrimp (canned or frozen shrimp can be used)
1-2 tablespoons of Olive oil
4-8 cloves of garlic, peeled and chopped (the amount is to your taste)
1-2 green bell peppers, chopped or sliced thin
½ cup of chopped or sliced green olives
1 regular-size can of tomato soup
1 regular-size can of onion soup
1 regular-size can of diced tomatoes
2 ½ soup-size cans of water
1 teaspoon of oregano spice
Season salt
Garlic powder
1 teaspoon of salt, preferably kosher salt
Dash of regular-grind black pepper
2 cups of uncooked white minute-rice (Instant Rice)

Clean and rinse chicken wings or chicken pieces and shrimp under cold water, set aside to drain.

Add enough olive oil to a large skillet to completely cover the bottom of the skillet.

Turn the heat to a little more than medium and add the chicken wings or pieces, but do not over crowd them.

Season the chicken with season salt, garlic powder, black pepper and oregano.

Brown the chicken wings or chicken pieces using 2 batches if necessary or use 2 separate skillets simultaneously.

Once the chicken wings or pieces are lightly brown remove them from the skillet and place them in a deep cooking pot or crock-pot.

It is not necessary to cook the chicken wings until done; you only need to brown them, as they will finish cooking later.

Add the 2 cans of soup and the water to the pot or crock-pot at this time.

Add all of the garlic and all of the sliced or chopped bell pepper to the skillet that you brown the chicken pieces in and cook over medium-low heat until brown.

Use the original olive oil that was in the skillet; do not add more olive oil.

Once the garlic and bell pepper is brown add them to the pot or crock-pot with the chicken pieces, soup and water.

Stir the ingredients together and turn the heat to medium-high.

Add the diced tomatoes, sliced olives and kosher salt at this time. Stir and cover with a lid.

Once the ingredients in the pot begins to bubble and get hot, reduce the heat to low, cover and simmer for 30-40 minutes or until the chicken wings or chicken pieces are cooked through and tender.

Add the shrimp, stir, cover and cook until the shrimp turns pink.

If you are using canned or frozen shrimp cook until the shrimp is hot.

If you are using a crock-pot…start the crock-pot on high and once it gets hot, turn the heat down to low, add the shrimp and cook approximately 3-5 hours or until the chicken wings or chicken pieces are tender and cooked through.

Note; Actually the meal will most likely be ready much sooner, but when cooking in a crock-pot on low it has enough liquid to continue cooking by steam on low for several hours.

When the chicken is tender and you feel your meal is ready add the 2-cups of instant minute-rice and continue cooking until the rice is done, stirring periodically.

Delicious served with hot crescent rolls or fresh baked bread and butter.

SPICY ALMOND COCONUT RICE

1 can (14 oz.) chicken broth
1/2 cup unsweetened coconut milk
1 cup uncooked regular long-grain white rice
1 tsp. grated lemon zest
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper
1/2 cup toasted slivered almonds
1/4 cup sliced green onions

Heat broth and coconut milk in saucepan to a boil. Stir in rice, lemon zest, garlic powder and pepper. Cover and cook over low heat 20 min. or until done, stirring occasionally. Stir in almonds and onions. Serves 4.

THAI RED CURRY PASTE

16 small dried red chilies (prik khi nu daeng haeng)
1 teaspoon each of white pepper corns and cumin seeds,
roasted and powdered
1 tablespoon coriander seeds roasted and powdered
2 tablespoon chopped shallots
1 tablespoon chopped garlic (kratiem)
1 tablespoon coriander root (rak pak chi) pounded or chopped
2 teaspoon galangal (kha) chopped
2 tablespoon lemon grass (takhrai) chopped
2 teaspoon shrimp paste (kapi)
2 teaspoon fish sauce (nam pla)
1 teaspoon kaffir lime rind (phio ma krut)

Blend all the ingredients to a fine paste. Refrigerate or freeze and use as required.
Note: To avoid thawing the whole quantity, freezing could be done in small packs required for one use each.

WATERMELON MARGARITA

Makes 1 serving. From upscale Mexican eateries Maya and Pampano in New York and San Francisco. Rocks glass may have salted rim, if desired.

2 oz. tequila
1 1/2 oz. Fresh Watermelon-Citrus Juice
1/2 oz. orange liqueur
Midori liqueur
Fresh watermelon

In shaker, combine tequila, Fresh Watermelon-Citrus Juice (recipe below) and orange liqueur with ice and shake. Pour into rocks glass over ice. Over back of spoon, pour 1/2 ounce of Midori to float (it will sink to bottom of glass). Garnish with triangle wedge of watermelon.

Fresh Watermelon-Citrus Juice

1 whole ripe watermelon
6 oz. fresh lime juice
6 oz. orange juice

Start by juicing ripe watermelon, without seeds. Strain so liquid is clear and bright pink with no pulp. This should yield about 1 gallon of juice. Add 6 ounces lime juice and 6 ounces orange juice. Stir.