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).

7-UP DESSERT
ALL PURPOSE CLEANSER
ASPARAGUS PIE
ASPARAGUS WITH FRESH GRAPE RELISH
ASPARAGUS WITH SAUCE MOUSSELINE
ASSORTED GRILLED VEGETABLES
AYAM TEMPRA
BACKWARDS CHOCOLATE CHIP COOKIES
BANANA BREAD
BEAN SALAD
BEEFY SKILLET CALZONE
BEER CHEESE SOUP
BERRY LEMON MOUSSE PARFAIT
BLUEBERRY OATMEAL BREAKFAST CAKE
BLUEBERRY PUDDING
BOILED BEEF AND CARROTS
CASHEW CHICKEN FOR TWO
CHICKEN AND BEEF KABOBS
CHOCOLATE-CHERRY COBBLER
CHOCOLATE GANACHE CAKES
CLASSIC SWEET AND SOUR PORK
CORN INFORMATION AND DIRECTIONS
CREAMY GREEN BEANS AND PASTA
CURRIED RICE
DANISH WEDDING COOKIES
DOUBLE CHOCOLATE COOKIES
DRUMSTICKS WITH SMOKED CHEESE SAUCE
FIRECRACKER BURGERS
FREEZING PREP INFORMATION
FROZEN LEMON AND GRAPE TREATS
FRUIT SALAD WITH GINGER SYRUP
GLAZED  TERIYAKI  SALMON
GOURMET BUTTERMILK PANCAKE & WAFFLE MIX
GREEK CHOCOLATE NUT CAKE
GRILLED ITALIAN SAUSAGE WITH PEPPERS
HALUPKIS
HERBED BUTTER FOR CORN
HOT RED POTATO SALAD
LATKES
LEMON SHAKER DRESSING
LENTIL STEW
MELON BALL SALAD WITH RASPBERRY
ONION STORAGE INFORMATION
PAELLA, VEGETABLE
PEA SALAD
PEANUT-BUTTER SILK PIE
PISTO MANCHEGO
PORK GUISADA, CHA CHA'S
POT STICKERS
POTATO SKINS
ROASTED CORN SALSA
SANITIZE YOUR WORK SURFACES
SESAME OIL DRESSING FOR VEGETABLES
SHE-CRAB SOUP
SHOO FLY PIE
SHRIMP SPRING ROLLS
STEWED SAFFRON POTATOES AND CHICKPEAS
STICKY TOFFEE PUDDING CAKE
STIR-FRIED PORK WITH  BROCCOLI AND CASHEWS
STIR  FRY CHICKEN TERIYAKI
STRAWBERRY MANGO COBBLER
SUMMER FRESH SALMON SALAD
SUMMER SQUASH SALAD
SWISS LOAF
SZECHUAN  CHICKEN W-PEANUTS
TANGY SOUTHERN BBQ RIBS
TEX MEX PIE
VERY BERRY ICEBOX CAKE
WHITE CHEDDAR SOUP


7-UP DESSERT

2 3-oz pkgs. lemon Jell-o
2 cups boiling water
2 cups 7-UP
1 large can crushed pineapple (drain well and save juice)
2 large diced bananas
juice of 1/2 lemon

1 cup pineapple juice (if there isn't enough, add water)
1/2 cup sugar
2 Tbsp flour
1 egg, slightly beaten
2 Tbsp butter, melted
1 cup Cool Whip or Dream Whip
1 can Angel Flake Coconut
1/2 cup pecan pieces

Mix the Jell-o and boiling water. Cool. Add the 7-UP. When mixture is about to jell, add the pineapple. Add the bananas which have been soaked in lemon juice. Pour into a 9x13 inch container and let chill until firm.

Mix the sugar and flour. Add the beaten egg and butter. Add the pineapple juice. Cook over low heat until thickened, stirring as it cooks, until mixture is thick. Let cool. Fold in whipped topping and coconut. Spread this topping over the firm chilled base. Sprinkle with pecan pieces.

ALL PURPOSE CLEANSER

1 cup ammonia
1/4 cup baking soda
1/2 cup vinegar
1 gallon water

Mix together and put in a spray bottle. Good for cleaning walls and woodwork;
makes a great degreaser.

ASPARAGUS PIE

1 baked pie shell
8 strips bacon, diced and fried
1 cup shredded jack cheese
2 generous handfuls fresh asparagus
4 eggs, beaten
2 cups heavy cream
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg
4 T. butter, cut into dots

Preheat oven to 425 F.

Cut the asparagus stems into 1” lengths and steam for 3 minutes. Steam the tips for 1 minute. Reserve them separately. Sprinkle the bacon over the pie shell. Toss together the cheese and asparagus stems and put in the pie shell. Beat together the eggs, cream, salt, pepper and nutmeg. Pour it into the pie shell. Arrange the tips on top and sprinkle with the butter dots.

Bake the pie 15 minutes then reduce the oven temperature to 325 F. Bake another 35 minutes. The pie is done when a knife inserted in the center comes out clean.

Let the pie stand at least 10 minutes before serving; you can also serve it at room temperature.

ASPARAGUS WITH FRESH GRAPE RELISH
 
1 pound medium fresh asparagus
1 cup water
1/8 teaspoon salt
2 teaspoons olive oil
2 tablespoons finely chopped onion
1 clove garlic, minced
1 cup each coarsely chopped red and green seedless California grapes
1 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon fresh ground pepper

Remove thick, woody part of asparagus spears. Bring water and salt to boil. Add asparagus and cook about 5 to 7 minutes or until crisp-tender and still bright green. While asparagus is cooking, heat olive oil in a skillet and sauté onion and garlic. Add grapes, vinegar, mustard and pepper; heat thoroughly. Spoon half of grape mixture onto serving platter, top with cooked asparagus and spoon remaining grape mixture over asparagus. Yield: 4 to 6 servings.

The fresh grape relish also works well with grilled asparagus.

ASPARAGUS WITH SAUCE MOUSSELINE
8 servings

2 pounds fresh asparagus

Mousseline Sauce
1 stick unsalted butter (8 tablespoons)
3 egg yolks
1/2 teaspoon salt
1 or 2 dashes Tabasco
1 to 2 tablespoons fresh lemon juice (or red wine vinegar)
1/2 cup heavy whipping cream, chilled

If the asparagus is especially thick, you may want to peel the spears. Otherwise, align the asparagus at the tip end in a straight line. Creating pieces of equal size, cut away about 1 inch of the tough stalk end. Steam the asparagus standing upright. This is easily done by wrapping foil over the bunch at the tip ends. The foil will hold the asparagus together when you stand the stalks upright in a
pot. Add water to the depth of 3/4 inch. Cover the pot and steam for 6 to 8 minutes, depending on the thickness of the stalks. Remove from the heat and immediately rinse in ice water. Drain asparagus and chill until ready to serve.

For the sauce, cut the butter into 16 equal pieces and place in the freezer for 30 minutes. Put the egg yolks, salt and Tabasco into a double boiler over medium-high heat. Beat the yolks with a whisk until thickened to the consistency of heavy cream. While continuing to whisk gently, add the butter a piece at a time, until it is completely absorbed by the eggs. As you add the butter, you may need to remove the pan from the burner for a few seconds to prevent the mixture from separating. When the butter is nearly incorporated, add the lemon juice.

If the mixture starts to separate and whisking doesn't help, add a teaspoon or more of ice water and continue whisking. This usually will restore the sauce to a smooth texture.

When sauce is completed, refrigerate for 1 hour. Stir three or four times while chilling. Just before serving, beat whipping cream until peaks appear. Gently fold whipping cream into cooled sauce. Serve immediately over the chilled asparagus.

ASSORTED GRILLED VEGETABLES

1 eggplant, cut into 1/2” slices
2 small zucchini (baby marrows), cut in half lengthwise
2 small yellow summer squash (marrows), cut in half lengthwise
2 green peppers (capsicums), quartered
1-2 pattypan squashes (round white marrows with ‘ruffled’ edges)
sliced vertically about 1/2” thick

Fire up the grill. When the coals are white, brush the vegetables with the sesame dressing and place on the grill. Cook, turning only once, until crisp-tender and starting to brown on both sides.

Do not mash on them or press them with the spatula; that will press all the juices out. Serves 4-6.

AYAM TEMPRA

2 lbs bite-sized chicken pieces
8 large thinly sliced onions
10 red chilies sliced on the slant*
6 Tbsp. fresh lime juice
6 Tbsp dark soy sauce
6 Tbsp. sugar
1/2 tsp salt (optional)
8 tsp. light cooking oil
1/2 cup water

Wash and pat dry chicken pieces. Marinate in 2 Tbsp soy sauce for about 15 minutes

Get wok*** very hot and add oil until it is also very hot and is exuding smoke. Stir-fry onions for about 30 seconds. Should still be slightly crisp.

Add chilies and stir-fry for about 30 seconds. Remove about ¼ of this mixture, drain and set aside for garnishing.

Add chicken and stir-fry for about 2 minutes. Pour in the water and bring to the boil, lower heat, add remaining soy sauce, sugar and salt, if using, and simmer until chicken is tender but not breaking - about 30 minutes.

Turn off heat (sauce should have thickened by now), add lime juice and stir well but do NOT cook any further (this will change the flavor).

Serve in bowl(s) with reserved onions and chilies for garnish. Serves 4

Notes: For authenticity, do NOT de-seed. Use fresh limes
If you don't have a wok, a large high-sided saucepan is the best alternative.

I (Chef Denzil) have frozen this successfully and just re-heated but only adding the lime juice at the end of the re-heating stage.

BACKWARDS CHOCOLATE CHIP COOKIES

  3 3/4 cups  flour
  1 1/8   cups  cocoa powder
  2   teaspoons  baking soda
     1/2   teaspoon  salt
  1 2/3   cups  butter or margarine
  1 1/4   cups  sugar
  1 1/8   cups  brown sugar, packed
  2   teaspoons  vanilla extract
  3   large  eggs
  24   ounces  white chocolate chips
  1   cup  pecans -- chopped (optional)

Preheat your oven to 350 degrees F.   Combine flour, cocoa, baking soda and salt in small bowl.  Beat butter or margarine, sugars and vanilla extract in large mixer bowl until creamy.  Beat in eggs.  Gradually add flour mixture.  Stir in chocolate chips and pecans.  Drop by well-rounded teaspoon onto ungreased baking sheets.  Bake 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To freeze for later use, package cooled cookies into labeled zip baggies and freeze up to six months.  Dough may also be frozen before baking, by rolling into five equal size 'logs', wrapping in foil, and labeling.  To cook, remove log from freezer, slice into 12 equal pieces and bake as directed above.

BANANA BREAD

4 ripe bananas, mashed
1 cup sugar
1 egg
1 1/2 cups flour
1/4 cup melted butter or margarine
1 tsp. baking soda
1 tsp. salt
1/2 Tbsp. cinnamon (optional)
1 cup chopped pecans or walnuts (optional, you can also use sliced almonds)

Stir all together and spoon into greased loaf pan. Bake at 325 degrees for one hour or until top is golden brown.  Freezes well.



BEAN SALAD

1/2 pound green beans, cut and cooked
1 can each kidney beans, cannelini beans and chickpeas, drained
1 cup finely chopped onion
3 ribs celery, coarsely chopped
1/4 cup parsley, minced
2 cloves garlic, scored
1 teaspoon salt
1/4 cup cider vinegar
1/3 cup salad oil
Freshly ground pepper to taste
Lettuce cups

Combine all ingredients except lettuce. Put a toothpick in the garlic cloves so they can be removed later. Cover and chill several hours. Remove garlic before serving and serve heaped in lettuce cups. You can garnish the salad with a nice cherry tomato or a radish flower.

BEEFY SKILLET CALZONE

  8       diagonally cut slices French bread -- 1/2 inch thick
  2       tablespoons  grated Parmesan cheese
3/4      pound  beef sirloin or flank steak -- cut into thin strips
  1       tablespoon  olive or vegetable oil
  1       small  green bell pepper -- sliced
  1       clove  garlic -- finely chopped (1 to 2 cloves)
  1       (14 1/2 ounce) can  diced tomatoes with herbs -- undrained
  1       (8 ounce) can  pizza sauce
  1       (4 1/2 ounce) jar  sliced mushrooms -- drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside.

Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot.

Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.  Yield: 4 servings.

BEER CHEESE SOUP
Yield: 4 gallons.

1 large onion, diced
1/2 cup (1 stick) butter, melted
2 gallons chicken stock
1 gallon heavy (40 percent) cream
11 cups 3-in-1 cheese sauce mix (see note)( This is a dry mix sold in bulk.)
3 (12-ounce) bottles Budweiser beer
2 (12-ounce) bottles light beer
1 1/2 tablespoons salt
1 tablespoon ground white pepper

In soup pot, sauté onion in butter until translucent. Add chicken stock and cream. Heat through; do not let boil. Slowly add cheese sauce mix. Mix thoroughly with a wire whisk. Add beer. Add salt and pepper. Cool in an ice-water bath. Reheat before serving.

BERRY LEMON MOUSSE PARFAIT

1 1/2 cups heavy cream
1/2 cup sugar, divided
1/4 cup lemon juice
1 teaspoon McCormick® Pure Lemon Extract
1 teaspoon McCormick® Pure Vanilla Extract
1 cup sliced strawberries
1 cup fresh blueberries

In a large, chilled mixing bowl, using an electric mixer, beat cream, 1/3 cup sugar, lemon juice and extracts until mixture mounds softly.

In a small bowl, add remaining sugar to berries. Mix gently.

Spoon layers of mousse and fruit into dessert dishes. Serve immediately or chill for several hours before serving.
BLUEBERRY OATMEAL BREAKFAST CAKE

  1 1/3 cup  flour -- up to 1/2 whole grain
     3/4 cup  quick cooking oats
     1/3 cup  sugar -- or substitute
  2 teaspoons  baking powder
     1/4 teaspoon  salt
     3/4 cup  soy milk -- plain or vanilla flavored
     1/4 cup  applesauce, unsweetened
  2 tablespoons  cornstarch
  1 cup  blueberries, frozen -- (or fresh)

Preheat oven to 400 degrees F.  In medium mixing bowl, combine flour, oats, sugar, baking powder and salt. In another bowl, combine soy milk, applesauce and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy). Fold in the blueberries, spoon batter into a non-stick 8 x 8 baking pan. Bake 20 - 25 minutes, cool on rack 5 - 10 minutes, serve warm.

BLUEBERRY PUDDING
 
1 8-oz. pkg Low fat cool whip
2 small boxes of instant vanilla pudding mix
2 cups skim milk
1 box vanilla wafers
1 pkg. fresh blueberries. Maybe 11/2 cups
 
Beat the cool whip, pudding, and milk on low for about 2 minutes. Stir in the blueberries with a spoon. Put a little of this mix in the bottom of a bowl, and layer the vanilla wafers, then pudding mix and keep doing layers to your taste. Put crushed wafers on top to suit your taste. This is good with other fruit also. 

BOILED BEEF AND CARROTS

1 corned beef brisket, about 3 lbs, rinsed
1 lb small white onions, peeled
1 lb small carrots, peeled if desired
1 cup all-purpose flour
1/2 tsp baking powder
1 tsp salt
3 Tbsp beef suet (traditional) or butter, cut into small pieces
1/3 cup milk

Place the brisket in a large pot and add enough water to cover by about 1 inch.  Bring to a boil over high heat, skimming the foam as it rises to the surface.  Reduce the heat and simmer partially covered for 2 1/2 hours.  Add the onions and carrots and simmer partially covered until the vegetables are tender, about 30 minutes. Meanwhile, sift the flour, baking powder, and salt into a mixing bowl.
Add the suet and work it with the tines of a fork until the mixture resembles coarse meal.  Add the milk and stir just enough to form the dough into a ball, adding a few additional drops of milk if necessary to make the dough hold together.  Roll the dough into 1-inch (2 cm) balls with floured hands.  Transfer the beef and vegetables to a serving platter with a slotted spoon and keep warm in a warm oven.

Drop the dumplings into the cooking liquid and simmer uncovered over moderate heat until the dumplings rise to the surface, about 15 minutes.  Transfer the dumplings to the serving platter and serve immediately.  Serve with pease pudding.  Serves 6 to 8.

CASHEW CHICKEN FOR TWO
Real  Food for Real People serves 2

6  ounces  chicken breasts -- cut into 1/2"  slices
1  teaspoon   cornstarch
1  teaspoon   soy sauce -- (low sodium)
1 1/2 dashes  garlic powder
1/2 teaspoon  vegetable oil
2    green onions -- chopped
2/3 cup  mushrooms --  sliced
1/3 large   carrot -- julienned
1/3 cup  celery -- sliced
1/3 small  bell pepper -- (red or green)
2   ounces  water chestnuts, canned --  drained
1/2 cup  bean sprouts -- canned, drained
1    cup  rice, cooked -- hot
2 2/3 tablespoons  cashews, dry-roasted

Cut chicken in 1/2 inch  slices, and place chicken in large resealable plastic food
storage bag. Combine  cornstarch, soy sauce and garlic powder in small bowl
and whisk until well  blended. Pour over chicken pieces. Seal bag and toss to
coat.  Marinate in  refrigerator 1 hour. Drain chicken, then discard marinade.
Heat oil in wok or  small nonstick skillet until hot. Add onions & carrots, then
stir-fry  1  minute. Add  chicken and stir-fry 3 minutes or until browned. Add 
mushrooms, celery, pepper, bean sprouts and water chestnuts, and stir-fry 3
minutes or until  vegetables are crisp-tender and chicken is no longer pink in
center.  Serve chicken and vegetables over rice. Top each  serving evenly  with
cashews. Serve  immediately
CHICKEN AND BEEF KABOBS

1 pound lean tender beef cut into 1-inch cubes
1 pound chicken breasts cut into 1-inch cubes
1/4 cup olive oil
1 clove garlic
2 Tbsp. dry sherry
2 Tbsp. soy sauce
1 small bottle Italian dressing
2 onions, quartered
1 pint cherry tomatoes
1 pound fresh mushrooms
2 yellow, red or green pepper or a combination of each sliced
1 15-oz can pineapple chunks, drained

Place beef cubes in the mixture of olive oil, garlic, dry sherry and soy sauce and marinate for at least 1 hour. Place chicken cubes in the Italian dressing and allow to marinate at the same time as the beef. When the meat is finished marinating,
place on skewers alternating with vegetables. Brush on the remaining Italian dressing and grill over medium-high heat until cooked through.

CHOCOLATE-CHERRY COBBLER

  3       tablespoons  packed brown sugar
  2       tablespoons  cornstarch
  1       (16 ounce) can  pitted red tart cherries packed in water -- undrained
1/4      teaspoon  almond extract
  6       drops  red food color -- if desired
  2       tablespoons  reduced-fat margarine
1/2      cup  all-purpose flour
  1       tablespoon  plus 1 teaspoon cocoa
3/4      teaspoon  baking powder
1/8      teaspoon  salt
1/3      cup  skim milk
  1       teaspoon  vanilla

Heat oven to 375F. Mix 2 tablespoons of the brown sugar and the cornstarch in 2-quart saucepan; stir in cherries. Cook over medium heat, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.

Cut margarine into flour, cocoa, remaining 1 tablespoon brown sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk and vanilla. Drop dough by 6 spoonfuls onto hot cherry mixture.

Bake until topping is no longer doughy, 20 to 25 minutes. Serve warm.  Serves 6

CHOCOLATE GANACHE CAKES
12 servings

2 tablespoons unsalted butter, at room temperature
Cocoa powder, for dusting
1/2 pound good-quality bittersweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into chunks
4 large eggs
4 large egg yolks
5 tablespoons sugar
1/2 cup plus 2 tablespoons sifted cake flour

Preheat the oven to 350 degrees. Grease 12 (4-ounce) ramekins or aluminum-foil molds with the softened butter. Dust with cocoa powder and tap out the excess.

Melt the chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Remove from the heat.

In a large bowl, whisk together the eggs, egg yolks and sugar until well mixed. Whisk in the melted chocolate and butter. Sift the cake flour over the top and fold it in.

Divide the batter among the ramekins, filling them no more than three quarters full. Arrange them on a baking sheet and bake for 5 to 6 minutes. Turn the baking sheet around and bake for another 4 to 6 minutes, just until the edges of the cakes look set and have pulled slightly away from the sides of the ramekins but the centers are still slightly liquid; do not over-bake.

Turn each cake out on a plate and serve immediately.

CLASSIC SWEET AND SOUR PORK

1 tablespoon cornstarch
1 tablespoon Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2 carrots, thinly sliced
1 onion, chunked
1 green bell pepper, chunked
1 cup  Sweet & Sour Sauce
1 can (8 oz.) pineapple chunks, drained

Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat.

Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture.

Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple; cook and stir only until chunks are heated through. Makes 4 servings

CORN INFORMATION AND DIRECTIONS
From The Global Epicure globalepicure@earthlink.com

Corn on the cob grilled on the barbeque is a quintessential American summer treat. American born Epicureans have been eating it since they cut their first teeth and cooking it for nearly as long. They probably wonder why I even bother to describe the process here. It is for the benefit of Epicureans in other countries. Corn is best when it is fresh from the field. When I was a child, my family had a large garden that had enough corn to feed us all summer long. My mother put the pot on the stove with the fire going before sending us children out to select and pick the corn we would all have for dinner. By the time we returned to the house with enough ears for everybody and had husked them, the water had reached a boil and the ears went straight in. We were all at the table and digging in within ten minutes. Butter, salt and pepper are all a fresh ear of corn needs.

Never add salt to the water if you plan to boil corn. It toughens the kernels.

When you buy corn, avoid corn that has been husked. Supermarkets do that because they think you are lazy, or they want you to see how fat the kernels are. However, the corn ages faster that way. Choose large ears that still have all their husks intact. Look at the silk coming out the top. It should be brown and very dry
with no sign of mold or dampness; neither should it be at all green.

To cook the corn on the barbeque grill, gently pull back the husks without removing them. Clean out all the silk. Soak for a minute in cool water so the kernels and husks are thoroughly wet. Close the husks back up.

When the coals are good and hot, nestle the ears of corn among them. Turn occasionally until the husks have blackened on all sides. Remove to a platter and remove the husks when cool enough to handle.

Some people dress up the process. After soaking the corn, pat the kernels dry and rub them thickly with herbed butter. Bring the husks back up and cook as above. You can add salt after the corn has cooked.

You can do the same thing in the microwave. The ears should not be allowed to touch each other. Six to ten minutes is usually enough for a platter of several ears of corn.

Europeans generally do not like eating without a fork in hand. However, it is impossible to eat corn on the cob except in your hands. Bring the ear up to your mouth and bite off the kernels, and just enjoy the mess!

Happy Cooking, The Global Epicure (C) The Global Epicure, 2004

CREAMY GREEN BEANS AND PASTA

8  ounces fresh green beans, cut into 1-inch pieces, or one 9-ounce
package frozen cut green beans
6  ounces dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta
1  cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4  cup sliced green onion
1  8-ounce carton  plain low-fat yogurt
2  tablespoons all-purpose flour
2  teaspoons prepared mustard
1/8  teaspoon ground nutmeg
1/8  teaspoon pepper
1/4  cup finely chopped cooked pancetta or ham (2 ounces)
1/4  cup grated Parmesan cheese

If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.

Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.

For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese. Makes 4 servings.

CURRIED RICE

1/4 cup butter
1 small onion, chopped
1/3 cup celery, chopped
1 and 1/2 cup wild rice
1 cup water
1 cup chicken broth
2 tsp. curry powder or to taste
Salt and pepper to taste
1/2 cup cashews, chopped

Melt butter in a saucepan; sauté onion and celery together until tender. Add rice, water, chicken broth, curry powder and salt and pepper. Bring to a boil then reduce heat and simmer covered for 15-20 minutes or until all liquid is absorbed.
Sprinkle with chopped cashews.


DANISH WEDDING COOKIES
(or Thumbprint Cookies--6 doz.)

1 cup butter or margarine, softened
3/4 cup sugar
2 tsp. vanilla
2 cup flour
Dash of cinnamon
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut (or more, to taste)
1/2 to 1 cup. miniature chocolate chips
Water
Powdered sugar (about 1 box)

Preheat oven to 300 degrees.  Cream together butter and sugar; stir in vanilla.  Cut in flour and cinnamon until mixture is crumbly and all of flour is absorbed.  Toss in pecans, coconut, and chocolate chips. Sprinkle in water and knead mixture, adding water as needed until dough is pliable (consistency of play dough).  Roll dough into small balls (large marble) and flatten slightly on lightly greased baking sheet(about 1/2 inch apart after flattening).  Bake 30 minutes or just until edges begin to turn lightly golden.  Allow to cool 1 minute, then roll in
powdered sugar.  For best results, allow to finish cooling on rack beforestacking.  (Note:  Extra dough may be covered tightly, refrigerated, and baked later.)

For Thumbprint Cookies:  Omit coconut and chocolate chips (cinnamon is
optional).  Roll into balls as for above, but do not flatten.  Press thumbprint into center of each cookie, then fill with your favorite jam/jelly.  Bake as directed above, then remove to rack to cool (no powdered sugar).  If you prefer, skip jelly and allow empty thumbprint cookies to cool completely.  Instead, fill indentations with piped decorator frosting in your favorite color/flavor.

DOUBLE CHOCOLATE COOKIES

1/4 cup butter
8 oz. semi-sweet chocolate squares (baking chocolate)
2 eggs
1 cup sugar
2 tsp. vanilla
2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
8 oz. chocolate chips
1 cup chopped walnuts or pecans

Melt butter and chocolate squares in a saucepan and set aside. Combine eggs, sugar and vanilla; add melted chocolate and butter. Stir in flour, baking powder and salt followed by chocolate chips and nuts. Spoon onto a greased baking sheet and bake for 12 - 15 minutes at 325 degrees.

DRUMSTICKS WITH SMOKED CHEESE SAUCE

     1/3      cup  chicken broth
       1       tablespoon  vegetable oil
       2       teaspoons  Worcestershire sauce
     1/2      teaspoon  liquid smoke
       1       small  onion -- finely chopped (1/4 cup)
       8       chicken drumsticks (about 2 pounds)
                Smoked Cheese Sauce (see below)

                        Smoked Cheese Sauce
       1       tablespoon  margarine or butter
       1       tablespoon  all-purpose flour
     1/8      teaspoon  pepper
     3/4      cup  chicken broth
     1/2      teaspoon  Worcestershire sauce
     1/2      cup  shredded smoked Cheddar cheese (2 ounces)
       2       drops  red pepper sauce -- (2 to 3 drops)

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

Mix broth, oil, Worcestershire sauce, liquid smoke and onion; mop or brush over chicken.

Cover and grill chicken 4 to 6 inches from MEDIUM heat 20 to 25 minutes, turning after 10 minutes and mopping with broth mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining broth mixture.

While chicken is grilling, prepare Smoked Cheese Sauce. Serve chicken with sauce.  Yield: 4 servings.

Smoked Cheese Sauce

Melt margarine in 1-quart saucepan over medium heat. Stir in flour and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and Worcestershire sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and pepper sauce. Cook, stirring constantly, until cheese is melted. About 1 cup.

FIRECRACKER BURGERS
Makes 4 servings

1 pound lean ground beef
1/4 cup finely chopped red onion
1 tablespoon McCormick® Parsley Flakes
3/4 teaspoon McCormick® Garlic Salt
1/2 teaspoon McCormick® Ground Black Pepper
1/4 teaspoon McCormick® Ground White Pepper
1/4 teaspoon McCormick® Ground Red Pepper
2 bell peppers (red and green), seeded and cut in rings
vegetable oil
4 slices Cheddar, Monterey Jack or American cheese
4 Kaiser rolls or hamburger rolls
Lettuce

Mix together ground beef, onion and seasonings. Shape mixture into 3 or 4 burgers. Brush pepper rings with oil.

Grill burgers and peppers over medium heat 8-12 minutes or until burgers are well-done (160ºF internal temperature), turning once.

Add cheese to top of each burger for one minute before cooking is completed. Place on rolls. Top with pepper rings and lettuce.

FREEZING PREP INFORMATION

LABEL and DATE everything. A Sharpie marker works very well for this. If using
containers, write on a piece of freezer tape or masking tape.

Potatoes don't freeze particularly well.

If you search OAMC on the computer, there are tons of recipes and 'recipe plans' .
I believe it is ziplock that makes neat square pans with lids that can be frozen,
baked or microwaved. They are expensive, but reusable.

Whenever you make a casserole - lasagna, tamale pie, etc., make 2 or 3. and
freeze the extra. For some reason it only takes a few minutes more to double or
triple a recipe. Ditto meatloaf.

When chicken is cheap (.19 to .39 a pound for leg quarters) buy a bag or two. Skin all the chicken and discard skin. Separate legs from thighs. Put legs in large pot with a couple of bay leaves, an onion  and a tablespoon or 2 of vinegar, cover with water. Bone the thighs for chicken tenders and nuggets and for chicken fajitas. Drop the thigh bones in the pot with the legs. Simmer until tender. Reserving broth, remove all meat and bones and chill in the refrigerator. While the chicken cooks crush cornflakes and season with salt, pepper and a generous amount of paprika, some onion and garlic powders. Place in bag and shake with 2 or 3 chicken tenders. Freeze on cookie sheet and when hard frozen, place in freezer bags, LABEL AND DATE. Suck the air out of the bag with a straw and place in freezer. Do the same thing with chicken nuggets. Bake at 350 degrees 20-25 minutes for nuggets, 25-35 minutes for tenders.

For chicken fajitas, use purchased or your own fajita marinade and marinate 1 to 2 cups chicken chunks. Add 1 cup each sliced bell pepper (any color or combination), 1 cup onion, cut in 8ths and separated to bag with chicken. Suck air out, LABEL AND DATE. Freeze and attach package of tortillas. Thaw, add sliced tomatoes and stir fry in a small amount of oil  Serve with thawed tortillas which you warm in the oven or microwave.  When cooked chicken is cooled, pull all meat off bones.

For chicken pot pie - freeze 1 cup boned chicken, package of mixed vegetables
and 2 pie shells. LABEL AND DATE. To assemble chicken pot pie, thaw pie shells, fill with boned chicken and frozen mixed vegetables. Top with 1 can undiluted cream of _________ soup. Wet the edge of the bottom pie shell and top with other pie shell. Pinch together. Bake at 350 degrees for 1 hour or until top crust is browned.

For Chicken Caccitore cook 2 diced medium onions and 2 cloves garlic in 2
tablespoons olive oil. Add the following: 1-16 oz can diced tomatoes, 1-8oz can
tomato sauce,  4 ounce can mushrooms drained, 1 or 2 bay leaves, 2 tsp oregano, 1 tsp dried basil, 1 tsp dried rosemary, salt and pepper. Stir all together with 1 ½ cups boned cooked chicken. Place in freezer bag, LABEL AND DATE. Thaw and simmer over medium low heat about 30 minutes. remove bay leaves, add 1/3 cup dry white wine. Serve over hot angel hair pasta.

The broth from the chicken can be frozen and used later for soup or white sauce.
It will be high in calcium because the vinegar will leach the calcium from the
chicken bones.  Slightly undercooked pasta freezes well, so cook enough for 2 or 3 meals at a time, drain well, toss with very small amount of olive oil and freeze in family sized portions. LABEL AND DATE.

Unflavored cooked beans freeze well in 1 or 2 cup packages and are incredibly
cheaper than cans of beans. They make excellent beans for chili, refried beans,
beans for burritos, etc. You can cook 4 or 5 pounds of beans at a time, which is enough for 2 - 3 months.

When hamburger is reasonably priced, buy lots and turn it into hamburger patties
(freeze on cookie sheets -bag when frozen), or meatballs - treat like patties, cook
hamburger stirring fairly constantly to get it well broken up. Drain well. If using
high fat hamburger, put it in a colander and rinse well after cooking. Freeze in
1 or 2 cup packages for spaghetti, tacos, etc.

FROZEN LEMON AND GRAPE TREATS
 
1/2 cup graham cracker crumbs
1 tablespoon honey
1 tablespoon butter or margarine, melted
1 cup California seedless grapes
1 cup low-fat milk
1 carton (8 oz.) low-fat lemon-flavored yogurt
1 package (3.4 oz.) lemon instant pudding and pie filling mix
1-1/2 cups low-fat whipped topping
Grapes, cut into wedges
12 small California grape clusters, optional
 
Combine graham cracker crumbs, honey and butter; mix well. Line 12 muffin cups with paper cupcake liners; sprinkle 2 or 3 teaspoons crumb mixture in each. Divide grapes over crumbs. Combine milk and yogurt in medium bowl. Add pudding/pie mix and blend with wire whisk about 1 minute or until well mixed. Gently stir in whipped topping. Portion into cupcake liners, mounding mixture on top. Freeze at least 6 hours. Decorate top of dessert with small wedges of grapes in a pinwheel pattern. Garnish with grape clusters, if desired. Makes 12 servings.

FRUIT SALAD WITH GINGER SYRUP
This recipe yields more ginger syrup than you'll need for the fruit salad. Add a spoonful to a glass of club soda, sparkling water, or iced tea for a refreshing summer drink.

For ginger syrup
3 cups water
2 cups sugar
2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled

For fruit salad
4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches,
and/or nectarines)
3 tablespoons small mint leaves

Make syrup:
Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.

Make fruit salad:
Toss fruit and mint with 1/4 cup syrup, or to taste. Makes 4 servings.

note: Syrup keeps, covered and chilled, for 2 weeks.

GLAZED  TERIYAKI  SALMON

     1/3 cup  orange juice
     1/3 cup  soy sauce
     1/4 cup  dry white wine
      2   tablespoons  vegetable oil
      1   tablespoon  grated fresh ginger
      1   teaspoon  dry mustard
      1   teaspoon  lemon juice
           Pinch  sugar
      1   clove  garlic -- minced
     1/2 teaspoon  freshly ground black pepper
      4    4  -  6 oz.  salmon filets

 Combine orange juice, soy sauce, white wine, vegetable oil, ginger, dry mustard, lemon juice, sugar, garlic and pepper in shallow dish or large zip-lock plastic bag; add salmon filets.  Cover or seal, and chill 30 minutes, turning once.

Remove filets from marinade, reserving marinade. Place filets in a 13 x 9 inch pan.

  Bake at 450F for 10 minutes or until fish flakes easily with a fork. Remove from oven and keep warm.

Bring reserved marinade to a boil in a small saucepan; cook, stirring often, for 6  to 8 minutes or until reduced by half.  Pour over filets and serve.  Serves 4.

GOURMET BUTTERMILK PANCAKE & WAFFLE MIX

  8 cups  Flour
  2 cups  Whole Wheat Flour
  1 1/2 cups  Buckwheat Flour
  1 cup  Corn Flour
     1/2 cup  Cornmeal -- stone ground
     1/2 cup  Oatmeal, instant -- powder in blender
2 cups  Buttermilk, dried
  5 tablespoons  Baking Powder
  2 tablespoons  Baking Soda
     1/4 cup  Vanilla -- powdered- or see below
  1 1/4 cups  Sugar
  3 tablespoons  Salt
  2 tablespoons  Malted Milk Powder -- optional

In an extra large bowl, using a strong wire whisk, blend flour, buckwheat, corn,
whole wheat flour, cornmeal, ground oatmeal, baking powder, baking soda,
vanilla powder, sugar, salt and malt.  Place mix into four 1 quart jars (you may
need to tap the bottoms to get it all to fit) and store in a cool, dry place for up
to one year.  Note:  Whole wheat flour can go rancid if it gets too warm, so it
may be a good idea to refrigerate this mix if you do not have a very cool cellar
wherein to store it.

To make pancakes or waffles:

1 cup gourmet pancake & waffle mix
1 egg
1/2 - 2/3 cup water
2 tbsp. vegetable oil
1 tsp vanilla, if you did not use powdered vanilla in the dry mix

In a medium bowl, stir pancake mix with water, egg and vegetable oil.  Add more
water, if necessary, to make a medium thickness batter.  If using as waffle batter,
double recipe and follow manufacturer's directions.  Make pancakes in usual
fashion.

**If not using dry vanilla or vanilla powder, add 1 tsp. vanilla with wet ingredients. 
To use as a gift, decorate jar and attach instructions written on a recipe card.  Be sure to include instructions to refrigerate mix until it is used.

Source:  "Real Food for Real People presents:  Gifts & Mixes!"
Copyright:  "(c)1999-2003, Kaylin White/Real Food for Real People"
GREEK CHOCOLATE NUT CAKE

6    egg yolks
1/2  cup sugar
1  cup (6 ounces) semisweet chocolate pieces, melted and cooled
1/2  teaspoon vanilla
3  cups ground walnuts
1/4  cup fine dry bread crumbs
1  teaspoon ground cinnamon
6   egg whites
1/4  cup sugar
2  tablespoons water
1/4  cup sugar
1  tablespoon Metaxa (Greek brandy) or brandy
   Chopped walnuts (optional)
   Chocolate-dipped apricot slices (optional)

Beat egg yolks and the 1/2 cup sugar in a large mixing bowl with an electric mixer on high speed for 3 to 4 minutes or until thick and light. Beat in cooled chocolate and vanilla. By hand, stir in walnuts, bread crumbs, and cinnamon.

Wash beaters thoroughly. Beat egg whites in a large mixing bowl with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into the chocolate mixture to lighten (chocolate mixture is very thick); fold in remaining egg whites. Line a 13 x 9 x 2-inch pan with foil. Lightly grease the foil. Spread mixture in prepared pan.

Bake in a 325 degree F oven about 25 minutes or until top is dry and toothpick inserted near center comes out clean.

Bring water and 1/4 cup sugar to boiling in saucepan; stir to dissolve sugar. Remove from heat; add Metaxa or brandy. Brush sugar syrup evenly over hot cake. Sprinkle with chopped walnuts, if desired. Cool completely. To serve, cut cake into 32 diamond shapes; place two diamonds on each serving plate. Garnish with chocolate-dipped apricot slices, if desired. Makes 16 servings.

GRILLED ITALIAN SAUSAGE WITH PEPPERS

2 yellow peppers, seeded and sliced
2 red peppers, seeded and sliced
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
Salt and pepper to taste
2 pounds Italian sausage links, cut lengthwise

Combine peppers, olive oil, garlic, parsley and salt and pepper and toss. Grill peppers over medium-high heat for 5 to 8 minutes turning once. Remove from heat and reserve. Grill sausages for 10 - 12 minutes or until no longer pink
in the center. Place peppers over the sausages and serve.

HALUPKIS

It isn't necessary to be Polish to consider halupkis your soul food. Like pierogies, they are an Old World dish that has become a staple on menus throughout the Pennsylvania coal-mining region. Serves 4.

1 gallon (16 cups) plus cup water
1 large head cabbage
1 pound lean ground meat
1 1/12 cups cooked rice
1 teaspoon salt
1 teaspoon black pepper
1 46-ounce can tomato juice
1/2 cup ketchup
1 tablespoon ham base or bouillon cube

In a large stockpot bring 1 gallon of water to a boil. Deeply core the cabbage head and remove any spoiled outer leaves. Once the water boils, submerge the cabbage into the stockpot, making sure the water gets into the core cavity. While cooking, carefully remove and tender leaves that begin to fall away from the head and set them aside to cool.

Once all the tender leaves have been removed, combine the ground meat and the rice in a mixing bowl. Add the salt and pepper and mix well. Place a portion of the meat and rice mixture in the center of each cabbage leaf. Tuck the sides of the leaf over the filling and roll to enclose. Place each rolled halupki side by side tightly in a roasting pan.

Preheat oven to 350 degrees. In a large saucepan heat the tomato juice, ketchup, remaining cup water and ham base over low heat. Once the ham based or bouillon cube dissolves, pour the tomato mixture over the halupkis and place them in the oven. Bake for 45 minutes.

HERBED BUTTER FOR CORN

1/2 lb. unsalted butter, well softened but not melted
1 tsp. freshly ground black pepper
2 tsp. dried thyme
2 tsp. dried rubbed sage

Thoroughly mix pepper and herbs with butter. Spread on corn kernels, close the husks back up and cook on the barbeque grill or in the microwave.

HOT RED POTATO SALAD
Makes 12 (3/4 cup) servings

3 pounds small red potatoes, unpeeled, quartered
2 cans (11 ounces each) whole-kernel corn, drained
6 scallions, trimmed and chopped
4 slices bacon, cut into 1-inch pieces
1 1/2 cups dairy sour cream
1 tablespoon McCormick® Salad Supreme Seasoning
3/4 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Hot Shot!® Black & Red Pepper Blend

Place potatoes in large saucepan, cover with water, and boil gently just until tender. Drain and return to pan. Add corn and scallions to pan and keep warm over very low heat.

In another pan or microwave-safe utensil, cook bacon until crisp. Drain on paper towels and set aside.

Place sour cream, seasoning, onion powder, and Hot Shot! in small bowl and stir to combine. Pour over potato mixture and mix well.

Spoon into serving bowl, sprinkle with reserved bacon, and serve hot.

LATKES
courtesy Juan Carlos Cruz Yield: 4 servings

2 summer squash, grated
1/2 cup grated onion
1/8 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

In a bowl, combine squash, onion, egg substitute, salt, and pepper until thoroughly blended. Heat olive oil in a large non-stick skillet over high heat; the oil is hot enough when a drop of water sizzles when dropped on the surface. Squeeze out the excess liquid from squash mixture. Working in batches so as not to overcrowd the pan, carefully drop 1/4 cup of the squash mixture into the hot skillet and flatten it with a spatula to form pancake shape. Cook pancake for 4 minutes on each side or until golden brown. Repeat until no batter remains. Keep warm in a low oven (250 degrees F) until all latkes are made, if desired.

LEMON SHAKER DRESSING

     1/2 cup  Lemon Juice -- fresh
     1/4 cup  Water
     1/4 teaspoon  Salt
     1/4 teaspoon  Lemon Zest
     1/2 teaspoon  Worcestershire Sauce
     1/4 teaspoon  Celery Seed
     1/2 teaspoon  Dry Mustard
  2 tablespoons  Splenda -- sugar substitute

Combine all ingredients in a pint jar; cover tightly and shake vigorously. Store in
refrigerator. Shake before using.

*This is not only a great salad dressing, but also a tasty marinade for poultry, fish
or vegetables.

LENTIL STEW

1 onion, chopped fine
4 cloves garlic, minced
3 Tbsp olive oil
3/4 lb. red lentils
6 oz. red-skinned potatoes, unpeeled, diced
1/4 tsp. allspice
3 cardamom pods, lightly crushed
1 bay leaf
1 quart water

Juice of 1 lemon
Salt and pepper to taste

Plain yogurt or lemon slices

Sauté onion and garlic in oil until tender. Add remaining ingredients and simmer, covered, 90 minutes. Check periodically to see if you need to add water and stir occasionally. Taste to check for tenderness; simmer longer if necessary. Do not add salt before the lentils have cooked, or they will toughen. Turn off heat and stir in lemon juice. Add salt and pepper to taste when done. Serve garnished with either a dollop of yogurt or lemon slices. Serves 4-6.

MELON BALL SALAD WITH RASPBERRY VINAIGRETTE

1 small red onion, thinly sliced
3 cups balls or bite-sized pieces of ripe cantaloupe, honeydew, watermelon,
or other fresh melons
1-2 hearts of Romaine lettuce, cut into 1/4-inch pieces
2 Tbsp coarsely chopped or torn basil leaves
1 Tbsp coarsely chopped or torn mint leaves

For the vinaigrette:
1/4 cup extra-virgin olive oil
3 Tbsp raspberry vinegar
2 Tbsp finely chopped basil leaves
1 Tbsp finely chopped mint leaves
Salt and freshly ground pepper to taste

Place the onion slices in a small bowl and cover with cold water. Soak for 20 to 30 minutes, drain, pat dry, and combine with the melon balls, Romaine lettuce, and herbs.  Toss gently to combine and refrigerate until ready to serve.  Whisk together the ingredients for the vinaigrette and toss gently with the melon mixture immediately before serving.  Serves 6 to 8.

ONION STORAGE INFORMATION

Buy your fresh sweet onions in April if possible, this is the time they ripen.  You don't want any onions that are soft where the stem was.  If they are mixed then put the softer ones on the top of the pile.  Line the bottom of your vegetable bin with a few sheets of newspaper.  Wrap each onion in 2 sheets of newspaper.  Place in the bin and then top with more newspapers.  This keeps them nice and dry and you don't store anything else in this bin.  These onions will keep from April to January, depending on how fresh they are.

PAELLA, VEGETABLE

3 Tbsp olive oil (preferably Spanish)
1 onion, chopped
6 cloves garlic, chopped
1 lb rice, preferably calasparra
4 Roma (plum) tomatoes, blanched, peeled and chopped
4-6 stalks celery, sliced
1/2 lb. green (English) peas, shelled
1/4 lb. Italian (flat) green beans, trimmed and cut into 1” lengths
1 small zucchini (baby marrows), quartered lengthwise and sliced ½ inch thick
3 cups water
1 bay leaf
2 sprigs thyme, leaves stripped off
1 sprig rosemary
1 tsp. salt or to taste
Freshly ground black pepper to taste

Generous pinch Spanish saffron
About 1/2 cup hot water

2 red bell peppers (capsicums), blackened, peeled,
sliced into strips
Fresh flat-leaf parsley
2-3 lemons, halved

If you have a traditional, low-sided, two-handled paella, use it; otherwise use a wide skillet.

Over medium heat, sauté the onion and garlic in the oil until limp. Add the rice and sauté, stirring, until it becomes translucent; do not allow to start browning. Add the chopped tomatoes and stir until they reduce to a paste. Stir in the vegetables, water, herbs and seasoning. Reduce to a simmer and cook 15-20
minutes, or until the water is almost completely absorbed.

Dissolve the saffron in the hot water and stir into the rice mixture. Arrange the pepper/capsicum strips prettily on top and simmer 5 minutes. Remove from heat and let rest 10-15 minutes.

Garnish with the parsley and lemon halves. Serve immediately in the paella or skillet. Serves 4-6.

PEA SALAD

16 oz. frozen peas
1/2 cup celery, chopped
1 small onion, chopped
1 8-oz. can water chestnuts, chopped
3 oz. real bacon bits
8 oz. sour cream
1/2 cup mayonnaise
1 package dry ranch dressing mix

Allow peas to thaw. Combine peas with remaining ingredients and chill for several hours before serving.

PEANUT-BUTTER SILK PIE

1  8-ounce package cream cheese, softened
1  cup sugar
1  cup creamy peanut butter
1  tablespoon butter or margarine, melted
1  teaspoon vanilla extract
1  cup heavy or whipping cream, beaten until stiff
1  9-inch prepared chocolate cookie-crumb crust
1  cup semisweet chocolate pieces
3  tablespoons brewed coffee
   Chopped peanuts, for garnish

For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.

For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts, if desired. Makes 8 servings.

PISTO MANCHEGO

2 lbs courgettes (zucchini)
2 lbs tomatoes
2 lbs peppers (capsicums)
1 lb onions
1/4 cup olive oil
1 clove garlic
Several sprigs parsley
salt

Mince the garlic and parsley. Cook in the hot oil. Dice the peppers and courgettes; sauté until they are tender. Scald the tomatoes two minutes. Peel and dice them. Add them to the mixture and cook everything, stirring, until the mixture is tender and mixed. To garnish pisto you can arrange slices of boiled egg.

PORK GUISADA, CHA CHA'S

     Red Chili Sauce:
10-12 (about 21/2 ounces) dried chilies guajillo (or California long red chili pods) 2 tablespoons tomato paste
1 teaspoon chili powder, or to taste
1/4 teaspoon garlic powder
Salt, to taste

Pork:
2 1/2 pounds boneless pork shoulder or Boston butt (to yield about 1 3/4 pounds
pork meat)
Garlic powder, to taste
Salt, to taste
1 pound lard, for deep frying

       For Red Chili Sauce: Remove stems and seeds from chilies. Heat a skillet over medium heat and toast them, a few at a time, on each side, pressing with a spatula briefly until they begin to blister and change color. Bring a pot of water to boiling, remove from heat and add the chilies (keep them submerged with a plate on top); soak for 30 minutes. Remove chilies and place in a blender along with a cup or so of the water; process until smooth. Strain to remove any tough particles of skin, if desired, then add tomato paste, chili powder, garlic powder and salt and blend until smooth. Set aside.

       For Pork: Trim fat from the pork and cut into bite-size (about 3/4-inch) pieces. Dry with paper towels, then season with garlic powder and salt. Heat the lard to 350 degrees. Add pork in batches and deep-fry for 20-30 seconds, or until nicely browned. Remove from fat and drain. Discard lard. Place pork in a saucepan and add the chili sauce. Cook for several minutes, stirring and scraping the bottom frequently as sauce begins to thicken. Add 1/2 cup water and stir. Bring to a boil, partially cover, and simmer over medium-low heat for 45 to 60 minutes, stirring occasionally. Add a little more water as needed, if sauce begins to thicken too much. Cook gently until pork is very tender. Taste and add salt if needed. Serve, or cool to room temperature, refrigerate, and reheat slowly in a covered pan. Serve the pork as is, along with fresh warm tortillas, or use as
a filling for tacos or gorditas.        Makes 5-6 cups.

POT STICKERS

1 pound cooked ground chicken breast
4 cups Chinese cabbage, finely chopped
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. rice wine
1 clove garlic, minced
1/3 cup green onions, chopped
Salt and pepper to taste
30 - 40 6-inch square egg roll wrappers

Combine all ingredients together in a large bowl and allow mixture to sit for about an hour at room temperature to allow flavors to blend. Place 1 Tbsp. of mixture in the middle of each egg roll wrapper. Gently bring up edges to meet at the top and seal; you may need to moisten your fingers so the edges will stick. Place pot stickers in a slightly greased skillet over medium heat and cook for several minutes until golden brown; turning on all sides to evenly cook. Serve with soy dipping sauce; recipe to follow.

Soy Dipping Sauce

1/4 cup soy sauce
1 clove garlic, minced
2 Tbsp. water
2 Tbsp. green onions

POTATO SKINS

8 large baking potatoes
Olive oil
Salt and pepper
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
8 slices cooked crisp bacon, crumbled
1/3 cup scallions, chopped
Sour cream

Bake potatoes in the oven at 350 degrees for about 1 hour or until soft. Cut each potato in half and scoop out pulp of the potato. Reserve the pulp to use in some
other recipe like mashed potatoes or baked potato soup. Brush inside of each potato jacket with olive oil and sprinkle with a small amount of salt and pepper. Return to the oven for 10 - 15 minutes to brown inside of the potato. Remove potatoes from the oven and spread the mixture of cheeses, bacon and scallions around the inside of each jacket. Place in the oven one final time to melt cheeses. Serve with sour cream

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ROASTED CORN SALSA
Aromatic cilantro and sweet corn turn this crowd pleaser into a real South- Western treat. No fresh corn? Frozen corn roasted or straight from the package works, too. Servings: 8

4 ears yellow corn, husked
2 teaspoons olive oil
1 large red tomato, chopped
1 small jalapeño pepper, seeded and deveined (optional)
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons olive oil
1 tablespoon cider vinegar or fresh lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground cumin

Roasting Corn
Oven method:
Preheat oven to 400 deg. F. BRUSH corn with olive oil. Place ears of corn on a baking sheet. Roast 15-20 minutes until ears start to turn a light golden brown.

Grill method:
Place ears of corn directly on grill. (olive oil is not needed). Grill corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10-15 minutes on a hot grill.)

In medium bowl, combine corn and remaining ingredients. (Salsa can be made 1 day ahead.) Cover and refrigerate. Bring to room temperature before using.
Makes about 4 cups (8 ½ cup servings)

SANITIZE YOUR WORK SURFACES

Susan Sumner, a food scientist at Virginia Polytechnic Institute and State University, developed an effective disinfecting procedure using white vinegar (or cider vinegar) and 3 percent hydrogen peroxide (the same as found at the drug store). These are completely nontoxic and inexpensive and work not only on fruit
and vegetables but can be used to sanitize counters and preparation surfaces, including wooden cutting boards, as well. Here are the very simple directions for using these effectively:

After you put the vinegar and hydrogen peroxide into individual spray bottles:

1. Spray your produce or work surface thoroughly first with vinegar and then with hydrogen peroxide.

2. Then rinse the produce under running water or wipe the surface with a clean wet sponge.

3. A different aspect of sanitation for food preparation is to observe hand-washing protocols.

SESAME OIL DRESSING FOR VEGETABLES

1/4 cup rice vinegar
1//4 cup mirin
1 Tbsp dark soy sauce
1 Tbsp Sriracha (Asian hot sauce)
1/2 cup toasted (dark) sesame oil

Whisk together all the ingredients and use on vegetables for the grill.

SHE-CRAB SOUP

1/4  cup butter
1  cup finely chopped onion
1/2  cup finely chopped celery
1   shallot, finely chopped
1/4  cup all-purpose flour
3/4  teaspoon paprika
4  cups milk
2  cups half-and-half or light cream
1  teaspoon salt
1  teaspoon grated lemon peel
1/2  teaspoon Worcestershire sauce
1/2  teaspoon freshly ground black pepper
  Pinch ground red pepper (or more to taste)
1  pound fresh lump or jumbo crabmeat, flaked and picked over
1/4  cup dry sherry
2  teaspoons chopped fresh flat-leaf parsley

Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened.

Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes.

Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley. Yield: 4 servings.

SHOO FLY PIE

A signature dish of Pennsylvania Dutch country, Shoo Fly Pie is on the menu every day at the Dutch Kitchen. The oddest account for its name that we've ever seen says that the crumbly texture of the pie's top resembles a cauliflower, which in French is choufleur. Like so many words in the Dutch vernacular, choufleur somehow got corrupted to shoo fly. A more likely explanation is that cooks traditionally cool it on a windowsill, where its super-sweet aroma will attract flies...not to mention any hungry human strolling past. Serves 10-12.

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup vegetable shortening
1/4 teaspoon baking soda
1/2 cup hot water
1/2 cup molasses
1 8-inch unbaked piecrust

Preheat oven to 450 degrees. In a mixing bowl combine the flour, salt, brown sugar and shortening and mix with your hands until the mixture resembles coarse crumbs. In a separate bowl combine the baking soda, hot water and molasses. Add all but 1 cup of the crumbs to the molasses mixture and gently stir. Pour the combined mixture into the piecrust. Sprinkle the pie with the remaining 1 cup crumbs. Bake the pie for 10 minutes.

SHRIMP SPRING ROLLS
WITH PEANUT DIPPING SAUCE
Yield: 8 servings

Dipping Sauce:
2 tablespoons minced fresh ginger
1/4 cup hot water
1/2 cup peanut butter
2 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sweet white miso
1/4 teaspoon red pepper flakes

Spring Rolls:
3 ounces bean thread noodles, cooked and drained
1 cup finely shredded cabbage
1/3 cup grated carrot
1/4 cup sliced green onion
1/4 cup sesame seeds, toasted
16 cilantro leaves, whole
16 mint leaves, whole
1 pound shrimp, cooked, peeled and split in half lengthwise
16 (6-inch) round sheets rice paper


To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside.

To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby.

To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets.

Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used.

Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate.

STEWED SAFFRON POTATOES AND CHICKPEAS

1/2 lb. chickpeas, soaked overnight in cool water
1 bay leaf
1 1/2 lbs. new potatoes, cut into large cubes
1/4cup olive oil
2 Spanish onions, diced
8-10 cloves garlic, chopped
1 generous pinch Spanish saffron
1/2 cup hot water
Salt and freshly ground black pepper to taste
Several leaves romaine (cos) lettuce
Handful flat-leaf parsley
2-3 lemons, halved

Rinse off the soaked chickpeas (garbanzos, ceci) and put them in a large pot with 2 quarts water and the bay leaf. Do not add salt as this will toughen to chickpeas. Bring to a boil; reduce heat and simmer two hours or until the chickpeas are tender. Add the potatoes and more water if needed. Cook 30-45 minutes, or until the potatoes are tender.

Put the saffron in the hot (but not boiling) water and set aside to brew.

Heat the olive oil in a large skillet over medium heat and add the onions and garlic. Cook until they just begin to brown. Add the potatoes and chickpeas and stir until everything is well combined. Turn the heat to high. Add the cup of water and saffron strands and stir well. Turn off the heat and let rest several minutes, until the liquid has been absorbed. Stir in salt and pepper to taste.

Arrange well washed leaves of romaine on a large platter. Pile the potato and chickpea mixture on top. Garnish generously with parsley and surround with lemon halves. Each person can squeeze on lemon juice to taste. Serves 4-6.
(C) The Global Epicure, 2004

STICKY TOFFEE PUDDING CAKE

6 oz. pitted dates (about 3/4 pound whole dates) or prepared date puree (note)
3/4 cup water
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. baking soda
3/4 cup unsalted butter, at room temperature, divided
1 1/2 cups dark brown sugar, divided
4 large eggs
2 tsp. vanilla extract
2 cups. heavy (whipping) cream, divided
2 Tbsp whiskey or 1/2 cup dark beer (optional)
Nonstick cooking spray

Spray a 9-inch spring-form pan with nonstick cooking spray. Cover the outside of the pan with foil.

Note:  If using whole dates, heat them with the water in the microwave until soft (or simmer dates and water in a small saucepan over medium heat for 10 minutes). Drain liquid. Let dates cool, then puree and reserve.

Stir together the flour, baking powder and baking soda; set aside. In a large bowl, beat 4 tablespoons (1/2 stick) of the butter with 3/4 cup of the brown sugar until soft and creamy. Beat in eggs one at a time, then the vanilla. Mix in reserved date puree. Fold in the flour mixture. Scrape batter into prepared pan.

Place the cake pan in a second, larger pan. Fill the larger pan with hot water. Cover the top of both pans with foil.

Steam-bake in a preheated 350°F. oven until the cake pulls away from the sides of the pan and a wooden toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Remove cake from oven and let cool in the pan to room temperature. (Leave the oven on.) Then remove cake from pan, setting the pan aside. Slice the cake into two layers.

In a small saucepan, bring the remaining 3/4 cup dark brown sugar, the remaining 8 tablespoons (1 stick) butter and 1 cup of the cream to a boil. If desired, add the whiskey or beer. Cook until the sauce thickens and bubbles cover the surface, about five minutes.

Return one cake layer to the baking pan and drizzle half of the sauce over it. Top with the second cake layer and drizzle the remaining sauce over that

Cover with foil. Return pan to the oven and bake until the sauce is absorbed, about 30 minutes.

Beat the remaining 1 cup of cream until firm peaks form when the beater is lifted. Serve cake slices warm. Top with whipped cream.

STIR-FRIED PORK WITH  BROCCOLI AND CASHEWS

Cooking spray
4 cups vertically  sliced sweet onion
2 cups small broccoli florets
1 (1-pound) pork  tenderloin, cut into thin slices
1/4 teaspoon crushed red pepper
1/2 cup  chopped green onions
1 tablespoon sugar
1 tablespoon minced peeled fresh  ginger
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken  broth
3 tablespoons low-sodium soy sauce
1/2 cup chopped dry-roasted  cashews
2 teaspoons dark sesame oil
2 cups hot cooked long-grain rice 

Place a large nonstick skillet coated with cooking spray over  medium-high heat. Add sweet onion; cook 8 minutes, stirring occasionally. Remove  the sweet onion from pan; place in a bowl. Recoat pan with cooking spray. Add  broccoli; stir-fry 3 minutes. Add broccoli to sweet onion. Recoat pan with  cooking spray. Add pork and red pepper; stir-fry 4 minutes or until pork loses  its pink color. Reduce heat. Stir in the green onions, sugar, ginger, and  garlic, and cook 30 seconds, stirring constantly. Stir in onion mixture, chicken  broth, soy sauce, and cashews; cook 1 minute. Drizzle with sesame oil. Serve  with rice.   Yield: 4  servings

STIR  FRY CHICKEN TERIYAKI

5 boneless skinless chicken breast halves/sliced  into cubes or small strips
1 large onion
1 cup of mushrooms--or more
1 large green pepper/sliced lengthwise
3 cups of broccoli,  chopped up
2 tablespoons of vegetable oil
1 jar Kikkoman teriyaki  marinade
1 jar Kikkoman teriyaki baste/glaze
2 cups of cooked white  rice

Heat a large skillet with oil and fry chicken until golden brown,  then add onions
and cook until almost transparent. Then add peppers and  mushrooms and sauté
well. Add just enough marinade, until all is covered and  stir for about 5 minutes
on medium heat. Then add teriyaki glaze until all  is covered, stirring continuously
and follow by adding broccoli last for a more crisp taste/texture, let sit for about
5 minutes. Serve over white  rice.

STRAWBERRY MANGO COBBLER

2 pints fresh strawberries, sliced
2 cups fresh mango, peeled and cubed
1 Tbsp. crystallized ginger, chopped
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup oats
1/4 cup lemon juice
1/4 cup butter, melted

In a large bowl, combine fruit, ginger, flour, sugars and oats. Place in a slightly greased 13 x 9 inch-baking pan. Sprinkle lemon juice and melted butter over cobbler and cook for 40 minutes at 375 degrees. Allow to cool and serve with ice cream if desired.

SUMMER FRESH SALMON SALAD

1 1/2 lbs salmon steaks, poached and flaked
1 lb. farfalle (bow tie pasta), cooked and drained

1 cup mayonnaise
Juice of 1 lime
1/4 cup buttermilk
Salt and freshly ground black pepper to taste

1 lb. snap peas, shelled and steamed 2 minutes
3 ripe tomatoes, diced
1 green bell pepper (capsicum), diced
1 fresh young onion or 2-3 scallions, minced
1 large handful fresh basil leaves, chiffonade
3 sprigs fresh dill, minced
Several sprigs summer savory, chopped

1 lb. arugula (rocket)

Whole fresh basil leaves

Whisk together the mayonnaise and lime juice until smooth. Add buttermilk, salt and pepper; whisk until smooth. As soon as the pasta is cooked and still hot, mix it thoroughly with the dressing. Stir in the vegetables and herbs.

Arrange the arugula/rocket on a large round platter and arrange the pasta and salmon mixture on top, leaving a green fringe around the edges. Arrange whole basil leaves prettily on top. Chill before serving. Serves 4-6.

Summer heat note: If it is too horribly hot to cook, use canned salmon and instead of pasta, serve the salad with Kaiser rolls or a baguette. Canned salmon does not taste as good, but if you are prostrate from the heat, you can hardly eat anyway. (C) The Global Epicure, 2004

SUMMER SQUASH SALAD

4 cups Zucchini - julienned
4 cup Yellow Squash - julienned
2 cups Radishes - sliced
1 cup Vegetable Oil
1/3 cup Cider Vinegar
2 Tbsp Dijon Mustard
2 Tbsp Parsley
1 1/2 tsp Salt
1 tsp Dill Weed
1/2 tsp Pepper

In a bowl, toss the zucchini, squash and radishes. In a small bowl or jar with tight fitting lid, combine all remaining ingredients.  Shake or mix well.  Pour over vegetables. Cover and refrigerate for at least 2 hours.

SWISS LOAF
6-7 servings

2 lbs hamburger
1 1/2 cups diced Swiss cheese
2 beaten eggs
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery salt
1/2 teaspoon paprika
2 1/2 cups milk
1 cup dry bread crumbs

Just mix these things together in the approximate order they're given, then press it all into one big greased loaf pan, or use two. Bake uncovered at 350 F for about an hour and a half, then yodel for the family.

SZECHUAN  CHICKEN W-PEANUTS

2 whole medium chicken breasts
1 egg white
1 T.  cornstarch
1 tsp. sesame oil (Asian)
1/2 tsp. sugar
1/3 cup cold  water
6 (or more) dried hot chili peppers, quartered, or 1 T. crushed red  chilies
4 cloves garlic, minced
2 tsp. grated ginger root
1/2 c.  peanuts
1 6 oz. package frozen pea pods, thawed
Hot cooked  rice

Remove and discard the skin from chicken breasts. Halve breasts  lengthwise;
remove and discard bones.  Cut chicken into 1-inch pieces.  In a bowl combine
egg white, 1 T. of cornstarch, the dry sherry, sesame oil  and sugar.  Add the chicken pieces; with your hands, work the cornstarch  mixture into the chicken.  Set aside.  In a small bowl stir cold  water and soy sauce into the 1 tsp. cornstarch.  Set aside. Heat a wok  or large skillet over high heat;  add cooking oil.  Stir fry dried hot  peppers or crushed red chilies, garlic, and ginger root for 30 seconds.   Add chicken pieces; stir fry 1 minute. Stir cornstarch mixture; stir into wok  or skillet.  Cook and stir until thickened and bubbly; cook and stir 2  minutes more or until mixture coats chicken.  Stir in peanuts and pea pods;  heat through.  Serve with hot cooked rice. Makes 4  servings.

TANGY SOUTHERN BBQ RIBS
Makes: 6

1 bottle (18 oz.) KRAFT Original Barbecue Sauce
1 tsp. hot pepper sauce
1/2 tsp. garlic powder
3 lb. pork spareribs or back ribs

Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup barbecue sauce mixture; set aside.

Place ribs, bone-side down, on greased grill over low coals.

Grill, uncovered, for 30 minutes on each side. Brush with barbecue sauce mixture; continue grilling 30 minutes or until ribs are cooked through, turning and brushing with barbecue sauce mixture every 10 minutes. Serve with reserved barbecue sauce mixture.

Use Your Oven
Place ribs on broiler pan rack. Brush with barbeque sauce mixture. Bake at 350°F for 1 hour and 15 minutes or until cooked through, turning and brushing with barbecue sauce mixture every 15 minutes. Serve with reserved barbecue sauce mixture.

How To Shorten Grill Time
Place ribs on foil-lined 15x10x1-inch baking pan. Bake at 350°F for 45 minutes. Grill over medium coals 10 to 15 minutes or until ribs are cooked through, turning and brushing with barbecue sauce mixture.

TEX MEX PIE

1 lb. hamburger
1 cup thick and chunky salsa
1 (15 oz.) refrigerated pie crust
1 cup grated cheddar cheese

Brown hamburger; drain. Add the salsa, cooking until excess liquid evaporates. Cool. Heat oven to 400 degrees. Roll each crust from 1 package of refrigerated pie crust into a 12-inch circle. Place one circle on a cookie sheet. Spoon beef evenly on circle, leaving a 3/4-inch border. Sprinkle cheese on top of hamburger. Moisten edge of circle with water. Fold second crust in half, cut two 1-inch diagonal slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25 to 30 minutes, or until lightly browned.

VERY BERRY ICEBOX CAKE

1 box yellow cake mix (plus ingredients)
1 can sweetened condensed milk
1 qt. fresh strawberries, sliced (substitute whole fresh blueberries or blackberries
                  for some or all if desired)
8 oz. Cool Whip (or more, if you like) (or whipped cream)

Prepare and bake cake mix according to directions in a 9x13 pan; cool completely. Use a spoon handle, etc. (diameter of a straw) to poke holes 1 to 2 inches apart all over cake.  Pour sweetened condensed milk evenly over cake and then scatter with strawberries. Smooth Cool Whip over all, cover, and chill thoroughly before cutting into squares.  It keeps well for a few days.

WHITE CHEDDAR SOUP
Source: Thornton Winery in Temecula, California Serves 6

2 tablespoons butter
1 medium Spanish (yellow) onion -- chopped
1 leek (sliced and rinsed well)
1 to 2 sliced garlic cloves
1 stalk celery -- sliced
1 russet potato -- peeled and diced
3 to 4 cups chicken stock
1/2 cup heavy cream
1 cup grated Vermont white cheddar
salt and pepper to taste

In a large saucepan, melt butter over medium flame and add onion, leek, garlic, celery and potato. Cook 3 to 5 minutes, stirring to avoid sticking and burning. Add chicken stock to pot. Simmer over medium heat about 45 minutes.

Puree the mixture with a hand held blender or regular blender until very smooth.

Add cream to soup. Add small amounts of white cheddar to pureed soup mix, making sure that each batch of cheese is melted. Season to taste with salt and pepper.