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).

APPLE PIE CALZONE
APPLE, WALNUT AND CINNAMON MUFFINS
AUTHENTIC MADRAS CURRY
BAKED BEEF STEW
BAKED CHICKEN WITH CHEESE
BANANA SWEET PURI
BREADS
BREAKFAST SKILLET DISH
BRISKET A LA CARBONNADE
BRONX
BUTTER COOKIE DOUGH WITH CHOCOLATE CENTERS
BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING
CAPPUCCINO FLATS
CARAMEL CHOCOLATE BROWNIES
CHICKEN AND HERB POT STICKERS
CHICKEN SCARPARIELLO
CHINESE VEGGIES AND RICE
CHOCOLATE BAKLAVA
CITRUS CRUNCH CHICKEN
COCONUT CREAM PIE
COLORFUL MELON SALAD
CORN CASSEROLE
COSMOPOLITAN
CREAM CHEESE PIE
CREAM PUFFS
CREAMY VANILLA RASPBERRY PAVLOVA
CRUNCHY CINNAMON COFFEE CAKE
DOUBLE CHOCOLATE COOKIES
DREAMY MARTINIS
EXTRA CHEESY CHICKEN AND NOODLES
FIVE STAR RESTAURANT STEAK MARINADE
FLAMING MANGOS
FOOD POISONING INFORMATION & PREVENTION
GENERAL TSO'S CHICKEN
GIMLET
GINGERBREAD CAKE WITH LIGHT LEMON FROSTING
GOURMET GOULASH
GRAND CENTRAL CREAM CHEESE APPLE CAKE
HOT BACON DRESSING
ITALIAN BEAN SOUP
LAYER SALAD
LEMON and PEPPER MARINADE FOR CHICKEN
LEMON-GINGER CHEESECAKE BARS
LEMON ROSE COOKIES
MANHATTAN
MARSHMALLOW CLOUDS
MARTINI
MERRY BERRY MARGARITAS
NEW YEARS DAY BLACK-EYED PEAS
OLD FASHIONED
ORANGE-CRANBERRY ROAST BEETS
OVEN LIME PORK FAJITAS
PEACHY RICE PUDDING
POACHED LEMON CHEESECAKE
POM JULEP
POTATO SOUP
POWDERED EGG INFORMATION
RED ONION AND APRICOT VINAIGRETTE
ROASTED MARINATED CORNISH HENS
SALMON SATES WITH WASABI MAYONNAISE
SKILLET CORNBREAD
SLOW COOKED THYME CHICKEN AND MUSHROOMS
STRUFFOLI
TERIYAKI STEAK
THREE PEA STIR-FRY
TRIPLE CITRUS CHEESECAKE
WONDERFUL FRUIT SALAD


APPLE PIE CALZONE
 
1/2  of a 15-ounce package (1 crust) folded refrigerated unbaked piecrust
1-1/2  cups thinly sliced, peeled cooking apples
3  tablespoons water
1  teaspoon lemon juice
1/4  cup packed brown sugar
1  tablespoon all-purpose flour
1/4  teaspoon ground cinnamon
  Dash ground allspice
1  tablespoon margarine or butter
1  teaspoon milk
1  teaspoon granulated sugar
   Vanilla ice cream (optional)

Let piecrust stand at room temperature according to package directions.

Meanwhile, in a medium saucepan combine apples, 3 tablespoons water, and lemon juice. Bring just to boiling. Reduce heat. Cover and simmer about 5 minutes or until apples are tender. Combine the brown sugar, flour, cinnamon, and allspice; stir into apple mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in margarine or butter. Cool for 15 to 20 minutes.

Unfold pie crust. Place on a lightly greased baking sheet. Spoon apple mixture evenly over half of crust to within 1/2 inch of edge. Moisten edges of dough with water. Fold dough in half over filling. Seal by pressing with tines of a fork. Flute edges, if desired. Cut slits in top. Brush with milk; sprinkle with the granulated sugar.

Bake in a 375 degree F oven for 25 to 30 minutes or until golden. Serve warm or cool. Cut into wedges to serve with a scoop of vanilla ice cream, if desired. Serves 3 to 5

APPLE, WALNUT AND CINNAMON MUFFINS
Serves 12

2 tsp baking powder
1/2 cup oat bran
1 cup apple sauce
1 egg, lightly beaten
1/2 cup skim milk
1/3 cup maple syrup
3/4 cup dried apples, chopped
1/2 cup walnuts, chopped
1/4 cup raw sugar
2 tsp cinnamon
1 Tbsp canola oil
1 tsp baking soda
2 cup self-rising flour

Preheat oven to moderate 350 deg. F. Prepare a 12-hole muffin tin with muffin papers.

Sift flour, baking powder and soda in a medium bowl. Stir through oat bran. Make well in center. Using a large table fork, stir in combined apple sauce, oil, egg, skim milk, maple syrup, apples, walnuts, raw sugar and cinnamon until the mixture is just combined.

Spoon mixture into prepared tin. Bake 25-30 minutes until golden brown and cooked through. Stand 5 minutes before turning muffins onto wire rack to cool.

AUTHENTIC MADRAS CURRY
(Serves 4)

3 Tbsp vegetable oil
1 onion, finely chopped
1 lb cubed chicken meat
1 clove garlic, crushed (optional)
1 to 3 heaping tsp curry powder
12 fl oz stock (chicken/vegetable) or water
1 Tbsp each tomato paste/puree, mango chutney, lemon or lime juice.
salt

The secret to getting good curry flavor is to cook the curry powder in the hot oil to start.  Then add the onion and garlic, and cook until soft.  Then add the meat and brown it lightly.  Add the stock or water and the paste, chutney and  juice.  Bring to a boil and simmer gently until meat is tender.  Add salt to taste.  Serve with rice or couscous.
You can add raisins and chopped apple to your curry, if you like.

BAKED BEEF STEW

1 can (14.5 oz.) tomatoes, undrained
1 cup water
3 Tbsp. quick cooking tapioca
2 tsp. sugar
1 and 1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat cut into 1 inch cubes
4 medium carrots, cut into 1 inch lengths
3 medium potatoes cut into quarters
2 celery ribs, cut into 1 inch lengths
1 medium onion, chopped
1 slice bread, cubed

In a greased 13 x 9 x 2 baking dish combine the first six ingredients. Mix well, then add the rest of the ingredients and mix gently. Cover and bake at 375 degrees for 2 hours.

BAKED CHICKEN WITH CHEESE

  8 chicken breast halves without skin -- boneless
  6 tablespoons  olive oil
  2 tablespoons  lemon juice
  2 tablespoons  thyme
     salt and pepper -- to taste
  8 lean ham slices
  8 American cheese slices -- or Swiss cheese
  8 tomato slices

Cut foil into eight, 12" squares, place chicken in center of each square.  Combine
oil, lemon juice, thyme in a small bowl and mix well.  Spoon over breasts.  Seal foil
well, place onto a baking sheet, and place in 350 degree F heated Dutch oven.  Bake
30 minutes.  Remove from oven, open foil and place one slice ham, cheese and
tomato over each breast.  Bake packets opened for 3 to 5 minutes  Remove from foil
and place on serving platter.

BANANA SWEET PURI

1 ripened banana
1 cup whole-wheat flour
1 cup rice flour
1 cup sugar
4 cardamoms (powdered)
oil (for deep frying)
1 tsp. butter
1 tsp. sesame seeds

Mix two flours together thoroughly. Add butter to the flours. Peel and mash the banana to a fine paste. Add it into the flour. Make a light syrup (sugar should get bubbles after dissolving in water), with adding ¼ cup of water. Now add cardamom powder to the flour mixture (pouring little by little).

Make a fine, pliable dough and prepare walnut-sized balls, without any cracks. Make each ball like a small puri, and deep fry them to golden brown color.

In a wide plate, sprinkle sesame seeds. Place the sweet puris directly over them, turn to the other side, check whether the seeds are properly applied or not.

Serve hot or cold. Makes 8 servings. From Chef Herschel
BREADS
From Chef Herschel

3 cups whole-wheat flour
1 cup tap water
Salt
2 tsp. oil
Some more whole-wheat flour, to help in rolling
Butter (optional)

Put the flour in a mound on a kneading surface. Make a well in the center and add salt into it. Then, adding a little water at a time, incorporate it into the flour and knead the flour into a soft, smooth dough with water (a finger pushed in presses without too much pressure). Then coat it with the oil and leave to rest for 30 minutes covered in a damp cloth.

Shape into smooth a little bigger than walnut-sized balls / medium lemon sized balls. (You can go bigger too if this seems like too much of trouble as the lesser the size the more rolls.) Roll these into a ball between your palms well to make sure there are no cracks. Flatten a bit between your palms. Coat with flour on both sides.

On a well dusted surface, roll these into 1/8" thick rounds which should be around 6 inches in diameter. (Keep the pressure while rolling as light as possible and soon, with practice, the roti starts rotating with the rolling pin movement and you do not have to turn it manually to get a perfect circle.) Place on a plate with wax paper between each.

Place the griddle over the fire, and heat until a drop of water thrown over it evaporates immediately with a sizzling sound. Place a rolled chapatti over the hot griddle for about 10-15 seconds, until flecks appear on the underside. Lower the flame and turn over and cook for about 40 seconds.

With practice you can use this time to roll out the next ball so you do not need to roll them all out when you start.

As soon as brown flecks appear on the underside again increase the flame to full heat and remove the tava and turn the roti over. Now slide the tava out and with a pair of metal tongs place the lesser cooked side directly over the flame. The roti will puff immediately like a ball. Turn over on the other side if necessary.

Take off the flame. Optional: Brush with a drop of butter immediately.

Now on the high flame put the tava back on and the next roll. Proceed to finish the whole lot.

Alternatively, if you are not comfortable cooking over a direct flame: Cook the second side on low for 40 seconds. Flip over on the tava itself. Put on high and use a cloth to press the roti down at various points. It should fluff up this way too.

Steam the rotis wrapped in foil to reheat, or roast on griddle - but this takes away the softness.

Note: The remaining unused dough should be refrigerated (not frozen) in a plastic bag for later use (but please use within a couple of days).
Makes 3 servings - 20 phulkas. From Chef Herschel

BREAKFAST SKILLET DISH

1 lb. potatoes (about 3 medium), peeled, cubed (about 3-1/2 cups)
6 slices bacon, chopped
1/2 of a medium red pepper, chopped
1 small onion, chopped
6 eggs
1 cup shredded cheddar cheese

Place potatoes in large saucepan; cover with water. Bring to boil; continue boiling 5 min. Drain well; set aside.

Cook bacon in large nonstick skillet on medium-high heat. Remove from skillet; drain and set aside. Wipe out skillet with paper towel. Add red pepper and onion to skillet; cook and stir on medium heat 3 min. Add potatoes; cook an additional 10 min., stirring occasionally.

Make 6 small wells in potato mixture. Place 1 raw egg in each well. Sprinkle evenly with bacon and cheese; cover. Cook 5 to 8 min. or until eggs are set.

BRISKET A LA CARBONNADE
Makes 8 servings

1 31/2- to 4-pound beef brisket, trimmed of excess fat
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 pounds onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 Turkish bay leaf or 1/2 California bay leaf
1 12-ounce bottle beer (not dark)
1 dried-porcini bouillon cube (less than 1/2 ounce) or beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

Put rack in middle of oven and preheat oven to 350 degrees.

Pat brisket dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 6- to 8-quart, wide, heavy, ovenproof pot over moderately high heat until hot but not smoking. Brown meat well on all sides, about 10 minutes total. Transfer to a platter.

Add onions and bay leaf to fat remaining in pot and cook over moderate heat, stirring occasionally, until onions are golden, 10 to 12 minutes.

Remove from heat and transfer half of onions to a bowl. Set brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube and vinegar (liquid should come about halfway up sides of meat; add water if necessary) and bring to a boil.

Cover pot, transfer to oven and braise until meat is very tender, 3 to 31/2 hours. Let meat cool in sauce, uncovered, for 30 minutes.

Transfer brisket to a cutting board. Skim off any fat from sauce, discard bay leaf and season sauce with salt and pepper. Slice meat across the grain and serve with sauce. Note: The brisket actually improves in flavor if braised 2 days ahead. Cool the meat in the sauce, uncovered. Cover it with parchment paper or wax paper, then the lid, and refrigerate. Remove any solidified fat before reheating. To reheat, slice the cold meat across the grain and arrange in a shallow baking pan. Spoon the sauce over the meat and reheat in a 325-degree oven for 45 minutes. Do not use a large roasting pan for this recipe. The wider the pan used to oven-braise the meat, the more water that must be added, resulting in a too-thinly flavored sauce.

BRONX
Makes five 4-ounce drinks

Ice
6 ounces gin (3/4 cup)
6 ounces fresh orange juice (3/4 cup, from approximately 2 oranges)
4 ounces dry vermouth (1/2 cup)
4 ounces sweet vermouth (1/2 cup)
1 teaspoon simple syrup (equal parts granulated sugar and water)
2 to 4 dashes orange bitters (optional)

Fill a cocktail shaker with ice and add the gin, orange juice, dry and sweet vermouth, simple syrup and bitters. Shake just to blend. Strain into cocktail glasses and serve.

BUTTER COOKIE DOUGH WITH CHOCOLATE CENTERS

1 1/2 sticks unsalted butter at room temperature
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract (the real stuff)
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

In a large bowl, beat the butter and sugar until smooth. Beat in the egg and vanilla. Sift the flour, baking powder and salt over the wet ingredients and then beat on low until blended. Divide dough into two 6-inch rounds, wrap well and refrigerate until firm.

Chocolate Nut Center

11/2 cups semisweet chocolate pieces
2 tablespoons butter
1/2 cup sweetened condensed milk
11/2 teaspoons vanilla extract
11/2 cup chopped walnuts or pecans

In the top of a double boiler, combine chocolate and butter. Heat over hot but not boiling water until melted and smooth, stirring occasionally. Remove from heat and stir in sweetened condensed milk, vanilla and nuts.

Refrigerate chocolate-nut mixture until firm, approximately 30 minutes. Divide into two equal portions. On waxed paper, shape each portion into a log 12 inches long and 1 inch diameter. Wrap and chill until firm.

Roll out butter cookie dough into a 12-by-5-inch rectangle and place a chocolate-nut log in the center of dough rectangle. Carefully bring dough up around filling covering the filling completely and overlapping the edges slightly. Smooth dough around filling sealing edges and ends. Repeat with remaining dough. Wrap and refrigerate overnight.

Preheat oven to 375 degrees. Line baking sheet with parchment paper. Cut dough into quarter-inch slices and place one inch apart on sheet. Bake 10-12 minutes until edges are golden brown. Keeping cookies on parchment paper, slide onto a cooling rack and cool completely.

BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

1 1/2 cups light brown sugar
2 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
cup walnuts (optional)

Cream butter, add sugar and cream thoroughly. Blend in beaten egg. Sift flour once and then again with baking powder, soda and salt together. Add flour mixture alternately with sour cream. Blend in vanilla and nuts.

Chill until dough is firm. Drop by teaspoonfuls on lightly greased parchment paper lined cookie sheet. Bake at 350 degrees for 10 minutes. Cool cookies completely. Spread with icing.

2 1/2 cups confectioners' sugar
1 teaspoon vanilla
3-4 tablespoons hot water

In a small saucepan, melt butter keeping over heat until it is golden brown. Blend in confectioners' sugar. Add vanilla. Stir in about 3 tablespoons hot water until icing is smooth. Add a little more hot water if needed. Spread onto cooled cookies and let sit to set up the icing. Store flat in cookie tin separated by wax paper or flat on cookie tray.

CAPPUCCINO FLATS

2 1/2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
2 teaspoons instant espresso powder, dissolved in 4 teaspoons water

Combine the flour, cinnamon and salt in a medium bowl and whisk to combine. In a large bowl, beat the butter and sugar with a mixer until smooth. Beat in the dissolved espresso.

Gradually beat in the flour mixture on low speed just until combined. Chill the dough about 30 minutes in the refrigerator. Divide dough in half and place on large sheet of wax paper to form two logs approximately 8 inches long and 2 inches diameter (for larger diameter cookies, form into one large log).

Roll each log separately in wax paper and twist the ends closed. Chill overnight until very firm or freeze for up to about three weeks.

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. With a sharp knife, slice the dough into quarter-inch slices and set them 1 inch apart on parchment paper (cookies do not spread much). Bake until they look firm and smell "done," about 12-14 minutes. It's hard to tell if these cookies are done because of their dark color. Keeping cookies on parchment paper, slide onto a cooling rack to cool completely.

Melt approximately 12 ounces of bittersweet chocolate in a double boiler (or stainless bowl over simmering hot water) until just smooth. Do not overheat and do not allow water to get into chocolate. Dip half of cookie into warm chocolate, scrape excess away and allow to cool on parchment until set. Store in dry tin with wax paper between layers.

CARAMEL CHOCOLATE BROWNIES
(dairy) From Emuna Braverman

1 14 oz. pkg. caramels
2/3 cup evaporated milk
1 pkg. devil's food cake mix
3/4 cup butter
1 cup chopped nuts (optional)
2 cups semi sweet chocolate chips

In medium saucepan combine 1/3 evaporated milk and caramels. Melt and set aside. In bowl, blend cake mix with butter, milk and nuts, if using.. Stir by hand until it holds together. Press ½ of mixture into a greased 9 x 13 or 9 x9 (for thicker) pan. Bake 6 minutes in 350 degree oven. Spread caramel mixture over cake, then add chocolate chips. Top with reserved dough. Bake 15 -18 minutes more. Cool. Refrigerate ½ hour. Freezes well.

CHICKEN AND HERB POT STICKERS WITH MINT-CHILI SAUCE

1 20-oz. package fresh chopped spinach, steamed, squeezed dry

¾ lb. ground chicken
2 large eggs
1 cup chopped green onions
1/3 cup chopped cilantro
1 ½ tbsp. finely chopped, peeled fresh ginger
2 garlic cloves, minced
1 tbsp. soy sauce
2 tsp. chili-garlic sauce
1 ½ tsp. oriental sesame oil
1 tsp. grated lemon peel
½ tsp. ground black pepper
½ tsp. salt

12 egg roll wrappers
1 cup Chinese plum sauce
¾ cup water
2 tbsp. dry Sherry
18 tbsp. (approx.) vegetable oil
Mint-chili sauce

Place spinach in a large bowl; mix in chicken, 1 egg and next 10 ingredients. Beat remaining egg in a small bowl. Place 1 egg roll wrapper on the work surface; cut in half diagonally. Brush edges with beaten egg. Spoon one heaping tbsp. chicken filling into the center of each half. Fold egg roll wrappers over filling, forming small triangles. Press the edges together to seal. Repeat with remaining egg roll wrappers and filling. (Pot stickers can be prepared ahead. Arrange in a single layer on a foil-lined baking sheet; cover with plastic wrap. Refrigerate up to 6 hours or freeze up to 3 days. If frozen, thaw pot stickers before continuing with the recipe.)

Whisk plum sauce, ¾ cup water and Sherry in a small bowl to blend. Set aside.

Heat 3 tbsp. vegetable oil in a large non-stick skillet over medium heat. Working in batches, fry 4 pot stickers at a time until brown on both sides, about 1 ½ minutes per side. Transfer to paper-towel-lined plate to drain. Repeat with remaining pot stickers in
5 more batches, adding 3 tbsp. vegetable oil (or more if necessary) per batch.

Heat 5 tbsp. reserved plum-sauce mixture in another large skillet over medium heat. Add 4 pot stickers and cook until chicken filling is cooked through, turning once, about 3 minutes. Transfer to platter. Repeat with remaining plum-sauce mixture and pot stickers in 5 more batches. Serve pot stickers immediately with Mint-Chili sauce.
Serves 8 as a first-course.

CHICKEN SCARPARIELLO
One story I’ve heard about the naming of pollo scarpariello is as follows: ‘Scarpa’ means shoe and ‘scarpariello’ means shoemaker style. When you eat chicken scarpariello, the small chicken bones protrude from your mouth as you are eating, reminiscent of a shoemaker as he holds nails between his lips while, with the other hand, he nails around the perimeter of the shoe.

There seems to be no Italian antecedent for this dish—it is a purely Italian-American invention and one you should really eat with your hands. Provide damp napkins for your guests, in addition to the regular kind, and a little plate for the bones. Pick up the first piece to make your guests comfortable with the idea. Makes 6 servings

2 small broiler chickens (about 2 ½ pounds each and preferably free-range)
Salt
Freshly ground pepper
¼ cup olive oil
½ pound sweet Italian sausage (preferably without fennel seeds) cut into 1-inch pieces
10 garlic cloves, peeled and chopped fine
4 pickled cherry peppers, cut in half and stemmed
¼ cup red wine vinegar
½ cup dry white wine
1 cup Chicken Stock or canned reduced-sodium chicken broth
¼ cup chopped fresh Italian parsley

Poussins—young chickens that weigh about 1 pound each—are great for this dish. Figure on one per person and cut them into pieces at the joints; there’s no need to cut them into smaller pieces across the bone. Supermarket fryers will do just as well.

The secret to golden brown chicken pieces is to leave them be as they cook. They will brown better if you’re not constantly turning them or checking on their progress.

Cut each chicken into 12 pieces. Wash and pat the chicken pieces dry, then season them generously with salt and pepper. Preheat oven to 475 deg F.

Heat 2 tablespoons of the olive oil in a large skillet. Add as many pieces of chicken, skin side down and starting with the leg, thigh and wing pieces, to the skillet as fit without touching. Cook the chicken, turning as necessary, until golden brown on all sides, about 8 minutes. Remove the chicken pieces as they brown and drain them briefly on paper towels. Place the drained chicken pieces in a roasting pan large enough to hold all of them in a single layer. Repeat with the remaining chicken, adding more oil to the pan as necessary and adjusting the heat to prevent the bits that stick to the pan from over-browning. As room becomes available in the skillet after all the chicken has been added, tuck in pieces of sausage and cook, turning until browned on all sides.

Remove all chicken and sausage from the pan, add the garlic and cook until golden, being careful not to burn it. Scatter the cherry peppers into the skillet, season with salt and pepper and stir for a minute. Pour in the vinegar and bring to boil, scraping the browned bits that stick to the skillet into the liquid and cook until the vinegar is reduced by half. Add the white wine, bring to a boil and boil until reduced by half, about 3 minutes.

Pour in the stock and bring to a boil. Pour the sauce over the chicken in the roasting pan and stir to coat. Place the chicken in the oven and roast, stirring occasionally, until the sauce is thick and sticky, like molasses, about 10 minutes. If the sauce is still too thin, place the roasting pan directly over medium-high heat on the stovetop and cook, stirring, until it is reduced, about a minute or two. Once the sauce is thickened, toss in parsley and serve.

CHINESE VEGGIES AND RICE

2 cups water
1/4 teaspoon salt
1 cup uncooked jasmine, basmati or pearl rice
1/4 cup soy sauce
3 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 slices peeled fresh ginger, minced
2 carrots, chopped
2 stalks celery, chopped
2 cups chopped bok choy, broccoli or Chinese cabbage
1 16-ounce can garbanzo beans, rinsed and drained
4 green onions, white and green parts, thinly sliced

In a medium saucepan over high heat, bring water to a boil; add salt and rice, cover and reduce the heat to low. Cook the rice until done, about 15 to 20 minutes. Set aside.

In a small bowl, stir together the soy sauce, brown sugar and cornstarch. Set aside.

In a large skillet, heat the oil until sizzling. Add the ginger, carrots and celery, and stir for 3 to 4 minutes. Stir in the bok choy and stir for 1 minute longer.

Stir in the soy mixture and garbanzo beans and bring to a boil. Simmer just until thickened and the vegetables are cooked. Sprinkle with the green onions and serve with the rice. -- Adapted from chef Kaspar Donier, Seattle provided by the Oregon Food Bank, courtesy of Operation Frontline, a Share Our Strength program

CHOCOLATE BAKLAVA
From Emuna Braverman

1 (1-pound) package chocolate filo dough (available in specialty stores)
2 sticks margarine, melted
2 cups chopped pecans
1 cup semi-sweet chocolate chips
1-1/4 cups sugar
2 teaspoons cinnamon
3/4 cup water
1 teaspoon vanilla

Preheat oven to 350 degrees. Combine pecans, chocolate chips, 1/4 cup sugar and cinnamon. Set aside. Roll out filo dough and cover with damp towel. Grease a 9 x 13 - inch pan. Layer half of the filo sheets in the pan, brushing every 1 - 2 sheets with melted margarine. Spread nut mixture evenly over dough. Cover with remaining filo dough, also continuing to brush with margarine.

Using a sharp knife cut into diamond-shaped pieces. Bake for 50 minutes. In the meantime, combine remaining 1 cup sugar with water in a saucepan. Bring to a boil and simmer for 10 minutes. Add vanilla and turn off heat. When baklava comes out of oven, pour hot syrup over it. Allow to cool. Store in refrigerator or freeze.

Optional glaze: 2 ounces semi-sweet chocolate
       2 tablespoons margarine

Melt together and drizzle over baklava. For an even prettier look, use white chocolate.

CITRUS CRUNCH CHICKEN
Makes: 4 servings

1 medium lemon
1 medium lime
1 medium orange
1 envelope chicken seasoned coating mix
4 small boneless skinless chicken breast halves (about 1 lb.)

Preheat oven to 400°F. Grate the peel from lemon, lime and orange; mix with the contents of the coating mix. Coat chicken with the coating mixture as directed on package.

Cut fruit into thin slices. Arrange slices, overlapping slightly, on bottom of foil-lined 13x9-inch baking pan. Top with chicken.
BAKE 30 minutes or until chicken is cooked through.

Round Out The Meal
Serve with a simple lemon-lime pilaf. Just prepare white rice as directed on package. Then, stir in a little butter, chopped fresh parsley and grated lemon and lime peel.

COCONUT CREAM PIE

1   recipe Baked Pastry Shell (recipe follows)
6   eggs
1  cup sugar
3  tablespoons cornstarch
1/4  teaspoon salt
2 1/2  cups milk
3  tablespoons butter
1  teaspoon vanilla
1 1/2  cups flaked coconut (1/2 of a 7-ounce package)
1   recipe Overlook Meringue (recipe follows)

Prepare Baked Pastry Shell. Separate egg yolks from whites; set whites aside for Meringue for Pie. Place yolks in a small bowl; set aside.

For filling: In a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater, wire whisk, or fork. Gradually stir about 1 cup of the hot milk mixture into egg yolks. Pour
egg yolk mixture into hot milk mixture; stir to combine. Return the saucepan to heat. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut; set aside.

Immediately make meringue for pie using 4 of the reserved egg whites. Pour the hot filling into Baked Pastry Shell. Spread meringue over filling; seal to edge. Sprinkle meringue with the remaining coconut. Bake in a 325 degree F oven for 25 to 30 minutes or till meringue is lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 3 to 6 hours before serving. Cover; refrigerate for longer storage. Makes 8 servings.

Baked Pastry Shell: In a mixing bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup unsalted butter, cut into chunks, till pieces are pea-size. Sprinkle 3 to 4 tablespoons water, 1 tablespoon at a time, over part of mixture; gently toss with a fork. Push moistened
dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, till all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being
careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and sides of
pastry in plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till golden. Cool on a wire rack. Makes one 9-inch pastry shell.

Meringue: Allow 4 egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine the egg whites, 1 teaspoon vanilla and 1/2 teaspoon cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl).Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in Coconut Cream Pie.

COLORFUL MELON SALAD
Serves: 2 person(s)

1 Tbsp honey
1 Tbsp lemon juice
1 large avocado, peeled and sliced (6.5 oz flesh)
14 oz fresh melon pieces (cantaloupe, watermelon)

Mix honey and lemon juice together and sprinkle over combined fruit and avocado.
Serve well-chilled.

Variations: Serve with yogurt or cream.

CORN CASSEROLE
 
3 eggs
1 cup cream
1 tsp sugar
½ tsp grated nutmeg
2 Tbsp butter
½ onion finely diced
2 cloves garlic minced
1/2 tsp red pepper flakes (adjust to personal "zippiness")
salt
pepper
2 cups frozen corn
¾ sleeve Ritz crackers smashed to medium-large crumbs
(do the smashing with 1 large mallet and 1 large glass of wine ½ hour before
company shows up- it's a great stress reliever!)
3 Tbsp melted butter
 
Whip together eggs, cream, sugar and nutmeg.  Sautè onion, garlic, pepper flakes, salt and pepper in butter. Add onion mixture to cream mixture and stir in corn.  Turn into greased baking dish and bake at 350 degrees for 35 minutes. Mix together crackers and
butter and spread on top of casserole.  Bake an  additional 15 minutes or until non-jiggly and slightly brown.

COSMOPOLITAN
Makes two 4-ounce drinks

Ice
3 ounces citron vodka (1/4 cup plus 2 tablespoons)
21/2 ounces triple sec (1/4 cup plus 1 tablespoon)
2 ounces cranberry juice (1/4 cup)
1/2 ounce fresh lime juice (1 tablespoon, from 1/2 lime)
2 orange or lime twists for garnish (see note)

Fill a cocktail shaker with ice and add vodka, triple sec, cranberry and limes juices. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into cocktail glasses, garnish with the orange or lime twists and serve. Note: Cut an orange or lime into thin slices, lay a slice flat on a cutting surface and make one slit from the skin side just to the center of the fruit. Twist slice in opposite directions.

CREAM CHEESE PIE

8 oz. cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 tsp. vanilla extract
1 9-inch graham cracker crust

Combine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.

CREAM PUFFS

Choux Paste:
 1/2 cup butter
1 cup water
1/4 tsp salt 1 cup all-purpose flour
4 large eggs
Vanilla or Almond Pastry Cream for filling
Powdered Sugar or Chocolate Glaze

Preheat oven to 375'F and grease 2 large cookie sheets.

Prepare Choux Paste:
In 2-quart saucepan heat butter, water and salt until mixture boils. Remove from heat and add flour all at once.  Stir vigorously with wooden spoon until mixture forms a ball and leaves sides of pan.   Add eggs to flour mixture one at a time beating well after each addition until smooth and creamy.  Cool mixture slightly.  Using large spoon and rubber spatula, drop batter onto cookie sheets, 3-inches apart, swirling top of each.  Bake 50 minutes.  Remove from oven; cut slit in top of each puff and return to oven,
bake 10 more minutes.  Turn off oven and dry puffs in oven for 10 minutes.  Cool.  Prepare filling, cover and chill.

 When Puffs are cool, slice top off each and fill each shell with chilled Pastry Cream, (or use a pastry bag through slit cut at drying period), replace top, sprinkle with powdered sugar or spread with chocolate glaze.

Fillings And Glaze:
Vanilla or Almond Pastry Cream: In 2-quart saucepan, combine 3/4 cup sugar, 1/4 cup all-purpose flour and 1/4 tsp salt; stir in 1 1/2 cups milk.  Over medium heat, cook, stirring constantly until mixture thickens and boils, about 10 minutes; boil 1 minute.  In small bowl with fork beat 6 egg yolks slightly; beat small amount of milk mixture into yolks; slowly pour egg mixture back into milk mixture, stirring.  Cool over low heat;
stirring until it thickens...DO NOT BOIL.  Remove from heat; stir in 1 1/2 tsp vanilla extract (or 1 tsp almond extract for Almond Pastry Cream).  Cover surface with plastic wrap and chill well (2 hours).  In small bowl beat 1 1/2 cups heavy or whipping cream until stiff peaks form.  With rubber spatula gently fold cream into custard.  (Makes 4 1/2
cups)

Semisweet Chocolate Glaze:  In 1-quart saucepan over low heat, melt 2 squares semisweet chocolate and 2 tbsp butter, stirring constantly. Stir in 1 cup powdered sugar and 3 tbsp milk until smooth.  (makes 1 cup)

Eclairs
Preheat Oven to 375'F.  Make choux paste as for cream puffs,  drop by 1/4 cupfuls onto cookie sheet 2 inches apart, and in rows 6-inches apart, to make 10.  Spread each mound into rectangle, rounding edges. (Or use pastry bag with plain round tube) Paste rectangles should be 3/4-inches by 5 inches on cookie sheet.   Bake 40 minutes or until lightly browned.   Remove from oven; cut slit in top of each puff and return to oven,
bake 10 more minutes.  Turn off oven and dry puffs in oven for 10 minutes.  Cool.  Prepare filling, cover and chill.  When Puffs are cool, slice top off each and fill each shell with chilled Pastry Cream, (or use a pastry bag through slit cut at drying period), replace top, sprinkle with powdered sugar or spread with chocolate glaze.






CREAMY VANILLA RASPBERRY PAVLOVA
Makes: 12 servings

4 egg whites
1/4 tsp. cream of tartar
1 cup granulated sugar
1-1/2 cups cold fat free milk
1 pkg. (4-serving size) Vanilla Flavor Pudding & Pie Filling
1 cup thawed Whipped Topping
2 cups raspberries
2 Tbsp. powdered sugar

Preheat oven to 225°F. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 min. or until soft peaks form. Gradually add granulated sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.

Spoon onto baking sheet covered with parchment paper. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a "crust." Bake 1-1/2 hours. Cool.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Refrigerate 15 min. or until slightly thickened. Place meringue on serving plate. Spoon pudding mixture onto meringue, leaving a border of meringue showing. Place raspberries over pudding. Sprinkle with powdered sugar.

Substitute: any berries, such as strawberries or blueberries for the raspberries.

CRUNCHY CINNAMON COFFEE CAKE

3 cups grape nuts flakes, lightly crushed
1-1/2 cups firmly packed brown sugar, divided
1-1/2 tsp. ground cinnamon, divided
4 cups all purpose baking mix
1-1/4 cups and 2 Tbsp. fat free milk, divided
3 eggs
1/4 cup vegetable oil
1-1/4 cups powdered sugar

Combine cereal, 1 cup of the brown sugar and 1 tsp. of the cinnamon; set aside. Mix together baking mix, remaining 1/2 cup brown sugar, 1-1/4 cups of the milk, eggs and oil just until blended. Pour half of the batter into a 13x9-inch baking pan sprayed with cooking spray; sprinkle with half of the cereal mixture. Repeat layers.

Bake at 350ºF for 35 min. or until toothpick inserted in center comes out clean. Cool 10 min. Cut into 24 squares.

Whisk together powdered sugar, remaining 1/2 tsp. cinnamon and remaining 2 Tbsp. milk until well blended. Drizzle over coffee cake. Let stand until set.

DOUBLE CHOCOLATE COOKIES
From Emuna Braverman

1 cup margarine, at room temperature
1 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2-1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. Cream together margarine and sugars. Beat in eggs and vanilla. Add dry ingredients and mix well. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 - 10 minutes. Let stand briefly, then remove to racks to cool.

Can vary the type of chocolate chips used: white chocolate chips, peanut butter chips, butterscotch chips or the new combination white and semi-sweet chocolate chips. Most types can be found in both pareve and dairy except the last.

DREAMY MARTINIS

1 cup vanilla-flavored vodka (Stoli is one brand.)
1 cup orange-flavored liqueur
(Cointreau or Grand Marnier; this is instead of a second liquor.)
5 cups orange juice

Stir gently.

EXTRA CHEESY CHICKEN AND NOODLES

4 small boneless skinless chicken breast halves (about 1 lb.)
1 pkg. (7-1/4 oz.) macaroni & cheese dinner
2 cups water
2 cups frozen vegetable blend, thawed
1 cup shredded cheddar cheese, divided

Spray large skillet with cooking spray. Add chicken; cover. Cook on medium-high heat 2 min. on each side or until browned.

Add contents of Dinner, water, vegetables and 1/2 cup of the cheese. Bring to boil; simmer 12 min. Sprinkle with remaining cheese; cover. Let stand 5 min.

Substitute Try this recipe with different frozen vegetable blends for a flavor twist; Italian Style, Stir-Fry, California or Mexican.

FIVE STAR RESTAURANT STEAK MARINADE

1/4 cup olive oil
1/4 cup balsamic vinegar
1-2 cloves garlic (minced)
1 tsp prepared horseradish
1 Tbsp shallots
1 Tbsp fresh basil
1/2 tsp fresh ground pepper
1 Tbsp truffle oil

Combine all ingredients in glass or plastic container. Add steaks and marinade 24 hours. Sear steaks on hot grill then turn fire down to cook on low heat. Spoon marinade over steaks as they cook.

FLAMING MANGOS

2 fresh mangos
1 cup orange juice
2 tbsp. sugar
1 cup tequila

Wash and peel fresh mangos, cut each into 6 slices. Place in chafing dish or skillet. Pour orange juice over fruit and sprinkle with sugar. Heat to simmering, stirring gently to dissolve sugar and coat fruit. After 3 or 4 minutes, pour tequila, keep over medium heat. Flame sauce by pouring a little tequila into a teaspoon and holding it over the flame of the chafing dish or range until it flames, then use this flaming tequila to light the tequila on top of the mangos. Serve over parve vanilla ice cream. Makes 1 serving.
From Chef Herschel

FOOD POISONING INFORMATION & PREVENTION

Food poisoning takes many different forms and is transmitted in as many ways. The results are invariably a violent illness that you'll never want to repeat - and some food poisoning can be fatal.

The best way to combat food poisoning is to know the facts about which bacteria are out there, how you may be affected by them, and what to do to avoid them.

Salmonellosis

Undercooked poultry can carry salmonella. Salmonellosis (salmonella) is spread when contaminated meat, poultry, and eggs are eaten raw or undercooked. It is also spread when cooked food comes in contact with contaminated raw food or when an infected person prepares food.

After contaminated food is consumed it usually takes between 6 and 48 hours for symptoms to begin. Salmonella poisoning symptoms include nausea, fever, headache, abdominal cramps, diarrhea and vomiting. Symptoms can last between 2 and 7 days as your body excretes the bacteria.

Salmonella bacteria is also found in non-food items such as in animal feces. Birds and reptiles also carry salmonella bacteria. Make sure you wash your hands thoroughly or use a hand sanitizer after holding birds or reptiles and after touching animal feces.

Staph Disease

Staph disease (staphylococcus aureus) is one of the only bacteria that cannot be destroyed by cooking. It is carried on human skin, and in human boils, pimples and throat infections. It is spread when someone with the disease handles food. Meat, poultry, salads, cheese, eggs, custards and cream-filled desserts are high-risk foods for staph contamination.

Staph symptoms include vomiting, diarrhea, nausea and abdominal cramping usually beginning 1-8 hours after the consumption of the bacteria-carrying food. Symptoms typically last only 1-2 days.

Botulism

Dented or swollen cans may be infected with botulism Botulism (clostridium botulinum) is found in low-acid foods that are canned improperly at home. It is most likely present when clear liquids turn milky and jars are cracked.

Dented or swollen store-bought cans, or cans with a loose lid or an odd odor when opened may also be infected with botulism. If a can is dented, examine it carefully before using its contents and discard it completely if any of the warning signs are present.

Botulism is also associated with low-oxygen foods. This bacteria thrives in containers that have been vacuum sealed and left at room temperature for long periods of time.

Botulism can be fatal. Symptoms begin between 4 and 72 hours after exposure and include nervous system disturbances like double vision, droopy eyelids, and trouble with speaking, swallowing or breathing. It is best to call poison control if botulism is suspected.

Perfringens Food Poisoning

Perfringens food poisoning (clostridium perfringens) occurs primarily in large portions of food that cool slowly. A good example is a casserole placed on a table at a function or picnic in a large container. As the container cools, perfringens grows. Another example is a large container of hot or warm food that is placed in the refrigerator. These foods don't cool fast enough and so stay at prime bacteria growth level longer. The most common dishes to become contaminated with perfringens are poultry, stews, soups, gravy and casseroles.

Symptoms of perfringens food poisoning occur between 8 and 24 hours after eating the contaminated food. Symptoms typically last only a day and include diarrhea, gas pains, nausea and occasional vomiting.

Campylobacteriosis

Campylobacteriosis (campylobacter jejuni) is found in untreated drinking water, infected pets, contaminated meat, poultry and milk, and in shellfish that is eaten raw or undercooked.

The onset of campylobacteriosis takes 2-10 days. Symptoms typically last between 1 and 10 days and include diarrhea, cramps, fever and headache.

Listeriosis

Milk that has not been pasteurized is a common source of listeria Listeriosis (listeria monocytogenes) is commonly found in food processing environments and the intestinal tracts of humans and animals. Untreated water, un-pasteurized milk and dairy products, raw meat and seafood as well as vegetables fertilized with infected manure also carry listeriosis.

Listeriosis symptoms last between 2 and 30 days and include fever, chills, and intestinal flu-like symptoms.

Shigellosis

Shigellosis (shigella bacteria) is spread when someone with poor sanitary habits handles liquid or moist food prior to cooking. If the food is cooked thoroughly then typically the bacteria will die, however, if it is served raw or lightly cooked then chances are the person consuming the food will become infected.

Foods susceptible to shigella include poultry, milk and dairy products, salads and any other foods that require a lot of mixing and handling. Shigella multiplies at room temperature but will die if food is kept below 40 deg F or above 140 deg F.

Shigellosis will manifest between 1 to 7 days after exposure. Symptoms of shigellosis include abdominal pain, diarrhea, fever, occasional vomiting and stools containing blood, pus or mucous. Shigellosis lasts 5 or 6 days.

E. Coli

E. coli (escherichia coli O157:H7) is contracted when water containing raw sewage has been consumed. E. coli is also found in raw or rare ground beef and in unpasteurized milk.

Symptoms typically last about 10 days and are present 3-4 days after consumption of contaminated foods. E. coli symptoms include severe abdominal cramps followed by diarrhea, nausea, vomiting and fever.

Prevention

Avoiding any of these harmful bacteria is fairly simple. Follow these tips to reduce your risk of food poisoning.

-- Separate raw foods from cooked foods

-- Keep hands, utensils and surfaces bacteria-free by scrubbing them down after they
come in contact with raw poultry or meat

-- Use separate cutting boards for raw meat and other foods

-- Thoroughly cook meat, poultry, seafood and eggs -- use a thermometer when
appropriate

-- Thoroughly reheat frozen or refrigerated processed meats, poultry products and rice
before eating

-- Keep foods above 140 deg. F or below 40 deg. F

-- Reheat leftovers to at least 165?F

-- Properly thaw meat before cooking

-- Avoid un-pasteurized cheese and milk and other dairy products

-- Adhere to "sell by" and "use by" dates printed on cartons and packages

-- Always wash your hands when leaving the restroom, especially when you plan on
handling food

-- Don't leave cooked foods out for over two hours at room temperature or one hour in
hot weather

-- Divide large portions of food into smaller ones for cooking, cooling and serving

-- Don't drink water that has not been filtered or treated for bacteria

-- Don't prepare food when ill with diarrhea or vomiting

GENERAL TSO'S CHICKEN
This is a very spicy hot recipe. If you do not like HOT spicy food you can omit the peppers.

Make sauce and refrigerate until needed:

1/2 cup cornstarch
1/4 cup water
1 1/2 tsp. minced fresh garlic
1 1/2 tsp. minced fresh ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
14 oz. chicken broth

Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it

Meat Ingredients:
 
3 lbs. boneless, skinless chicken, cut into 1" chunks (breasts are nice)
1/4 cup Soy Sauce
1 egg  beaten
1 cup   Cornstarch
1 bunch sliced Green Onions (white and green parts)
8 small dried Hot Peppers, seeds removed 
            OR
1-2 tsp. crushed hot red peppers (to mix with chicken)
1-2 tsp. crushed hot red peppers (to stir fry with onions)        
1/2 to 1 tsp. sesame seeds

Mix chicken, soy sauce, and hot peppers (if used). Stir in egg. Add cornstarch, and mix until chicken pieces are coated. At this point if you are using whole peppers remove them. Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. Place a small amount of oil (1-2 Tbsp.) in wok or large pan, and heat to 400 degrees. Add onions, and hot peppers (reusing the whole ones at this point or add the 1-2 more  tsp. crushed peppers), and stir fry about 30 seconds. Stir sauce mixture, and then add to wok or pan. Add sesame seeds. Cook until thick. If it gets too thick, add chicken broth to dilute to right consistency. Add chicken to sauce in wok or pan, and cook until all is
hot and bubbly. Serve with fried or steamed rice.

GIMLET

Ice
4 ounces gin (1/2 cup)
3 ounces Rose's lime juice (1/4 cup plus 2 tablespoons)

Fill a cocktail pitcher with ice and add gin and lime juice. Stir vigorously until the outside of the pitcher is beaded with sweat and frosty. Strain into cocktail glasses and serve.

GINGERBREAD CAKE WITH LIGHT LEMON FROSTING
Makes 15 servings

11/2 cups whole-wheat flour
11/2 cups unbleached all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
11/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter
2 tablespoons orange juice
1/2 cup firmly packed dark brown sugar
1/2 cup Splenda sugar substitute (the kind in a box, not packets)
2 eggs
1/4 cup egg substitute (1 egg)
2/3 cup light molasses
1/3 cup sugar-free pancake syrup
1 cup boiling water
1 tablespoon finely chopped orange zest

Light Lemon Frosting:

2 cups powdered sugar
1/4 cup butter
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon fat-free half-and-half

To make cake: Position rack in center of oven and preheat oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray.

In a medium bowl, whisk flours, ginger, baking soda, cinnamon, cloves, nutmeg and salt until well-blended; set aside.
In a large mixing bowl, beat margarine and orange juice on medium speed until fluffy. Add brown sugar and Splenda, and beat until blended. Beat in eggs and egg substitute one at a time. Slowly beat in molasses and pancake syrup, then boiling water. Beat in orange zest. On low speed, slowly beat in dry ingredients.

Pour batter into prepared pan and even the top with a spoon or spatula. Bake until tester inserted in center of cake comes out clean, about 35 minutes. Let cool. To make frosting: In a mixing bowl, combine powdered sugar, margarine, lemon juice, lemon zest and half-and-half. Beat on medium speed until blended and fluffy. Spread over cooled cake and serve.

GOURMET GOULASH

8 ounces no-salt-added tomato sauce
1 teaspoon Worcestershire sauce
One clove garlic, minced
2 tablespoons brown sugar
1 tablespoon paprika
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon olive oil
2 pounds ground chicken breast, skinless -- cooked
1 cup onions, chopped
1/2 cup bell peppers, chopped
3 cups No Yolks noodles, cooked

In a mixing bowl, combine tomato sauce, Worcestershire sauce, garlic, sugar, paprika, salt, and black pepper. In a skillet, heat oil over medium flame. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Add tomato sauce mixture. Cook covered for 20 minutes. Meanwhile, cook egg noodle substitute according to package directions. Add cooked egg noodle substitute to
chicken mixture. 8 servings.

GRAND CENTRAL CREAM CHEESE APPLE CAKE
Makes one 10-inch Bundt cake, 20 servings

3 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup butter, softened (2 sticks; see note)
12 ounces cream cheese, softened (1 1/2 8-ounce packages)
21/2 cups granulated sugar
4 eggs
1 teaspoon vanilla
3 cups peeled, diced tart apples (11/4 pounds)
Sifted powdered sugar

Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan.

Sift together the flour, baking powder, salt and cinnamon; set aside.

In the large bowl of an electric mixer, beat the butter, cream cheese and sugar for 8 minutes on medium speed.

Beat in the eggs one at a time, scraping sides of bowl between additions; beat in vanilla. Reduce the mixer speed to low and gradually add the flour mixture. Stop mixing as soon as the flour is incorporated. Gently fold in the apples.

Pour the batter into the prepared pan. Bake for 1 to 11/4 hours or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes and remove from the pan. Cool completely and top with sifted powdered sugar. Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -- From Grand Central Baking Co.

HOT BACON DRESSING

5 slices bacon, diced
1/2 finely chopped yellow onion
vegetable oil
2 tsp corn starch mixed with 2 tsp water
1/2 cup white vinegar
1/2 cup water
1/4 cup sugar
salt and pepper to taste

Fry bacon until crisp. Remove the bacon with a slotted spoon and set aside. Add
onion to bacon. Pour bacon fat into a measuring cup and vegetable oil to equal 1/2
cup. Add bacon fat to corn starch mixture and reserve. Combine vinegar, water, sugar,
salt and pepper in a small sauce pan and heat to a boil. Add cornstarch mixture and
cook until thickened (1-2 minutes). Remove from heat and add bacon and onion. Use
while warm.  (makes 1 1/2 cups) 

ITALIAN BEAN SOUP
 
1  cup dry red beans or pinto beans
1  28-ounce can tomatoes, cut up
1   medium onion, chopped
2  tablespoons instant beef bouillon granules
2   cloves garlic, minced
2  teaspoons dried Italian seasoning, crushed
1/4  teaspoon pepper
1  9-ounce package frozen Italian-style green beans or cut green beans
1  tablespoon margarine
1/8  teaspoon garlic salt
1/8   teaspoon dried Italian seasoning, crushed
12  slices 1/2-inch-thick French bread, baguette-style
1  cup dry great northern beans

Rinse dry beans. In a Dutch oven combine rinsed beans and 5 cups cold water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

In the same pan combine rinsed beans, 5 cups fresh water, onion, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer about 1-1/2 hours or until beans are tender. Mash beans slightly with a wooden spoon. Add frozen green beans and tomatoes; simmer for 5 minutes or until green beans are tender.

Meanwhile, stir together margarine, garlic salt, and the 1/8 teaspoon Italian seasoning. Spread atop 1 side of each bread slice. Place bread, margarine side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 45 to 60 seconds or until crisp and light brown. To serve, ladle soup into bowls. Float 2 pieces of herb toast
atop each bowl of soup. Serve immediately. Makes 6 servings.

Crockery Cooker Directions: Soak and rinse beans as directed above except simmer 10 minutes before soaking. In a 3-1/2- or 4-quart crockery cooker combine beans, 4 cups fresh water (instead of 5 cups), onion, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper. Cook, covered, on low-heat setting for 11 to 13 hours or on high-heat setting for 5-1/2 to 6-1/2 hours or until beans are almost tender. Meanwhile,
thaw green beans; stir into soup along with undrained tomatoes. Cook about 30 minutes more on high-heat setting or until beans are tender. Continue as directed.

LAYER SALAD

1 head lettuce
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 cup chopped celery
1/2 cup Spanish onion, chopped
1/2 pkg. frozen peas
1 1/2 cups mayonnaise
2 tbsp. sugar
8 slices bacon fried crisp
4 oz. Cheddar cheese, grated

Line 13x9 inch glass dish with bite size pieces of lettuce. Over this sprinkle the green and red peppers. Add layer of celery and onions. Next add frozen peas, uncooked. Add sugar to mayonnaise and spread on top. Sprinkle cheese, then crumbled bacon. Cover and refrigerate overnight. DO NOT MIX.

LEMON and PEPPER MARINADE FOR CHICKEN

2/3 cup lemon juice
6 tablespoons water
2  teaspoons chicken bouillon granules
2 cloves garlic, minced
1 teaspoon  pepper

Combine all ingredients. Mix well. Makes about 2/3  cup.

LEMON-GINGER CHEESECAKE BARS
Makes: 24 servings, 1 bar each

30 ginger snaps, finely crushed
2 pkg. (8 oz. each) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2/3 cup sugar
Grated peel and juice from 1 medium lemon
2 eggs
2/3 cup apricot preserves

Preheat oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
Beat Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan.

Bake 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.

Note
For best results, chop any large pieces of fruit in the preserves before spreading over cheesecake.

Variation - Double Lemon Ginger Cheesecake Bars: Prepare as directed, substituting lemon curd for the apricot preserves.

LEMON ROSE COOKIES
 
1/2  cup butter, softened
1/4  cup sugar
1  tablespoon finely shredded lemon peel
1  tablespoon rose water or lemon juice*
1-1/4  cups all-purpose flour
2  teaspoons finely snipped rose petals or other edible flowers
   Coarse sugar or granulated sugar
   Decorative heart-shaped candy sprinkles
   Red shoestring licorice (optional)

Preheat oven to 350 degree F. In a medium mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in lemon peel and rose water or lemon juice. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 2 teaspoons rose petals. Form dough into a ball, kneading if necessary until smooth.

On a lightly floured surface roll half of the dough at a time to about 1/4-inch thickness. Using 1-1/2-inch cookie cutters or a pastry wheel, cut dough into desired shapes (squares, hearts, circles, etc.). Sprinkle each cookie with coarse sugar and top with a heart-shaped candy. Place cookies on ungreased cookie sheets.

Bake for 12 to 15 minutes or until edges are just lightly browned. Transfer cookies to a wire rack to cool completely. If desired, tie cookies together with shoestring licorice. Makes about 48 cookies.

*Note: If using lemon juice in the dough, decrease lemon peel to 2 teaspoons.

MANHATTAN
Makes two 3-ounce drinks

Ice
41/2 ounces rye or bourbon whiskey (1/2 cup plus 1 tablespoon)
3/4 ounce sweet vermouth or cherry brandy (41/2 teaspoons)
3/4 ounce dry vermouth (41/2 teaspoons)
2 dashes Angostura bitters
2 lemon twists, for garnish (see note)

Fill a small pitcher with ice and add the whiskey, sweet vermouth and dry vermouth and bitters. Stir vigorously until the outside of the pitcher is thoroughly beaded with sweat and extremely cold to the touch.

Strain the drink into stemmed cocktail glasses, twist the lemon over the drink and drop it in. Serve immediately. Note: Cut an orange or lime into thin slices, lay a slice flat on a cutting surface and make one slit from the skin side just to the center of the fruit. Twist slice in opposite directions.

MARSHMALLOW CLOUDS
(Adapted from Mrs. Fields) and from Emuna Braverman

3 cups flour
2/3 cup cocoa powder
1/2 tsp. baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup margarine, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups chocolate chips
8 oz. miniature marshmallows

Preheat oven to 400º F.

In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in margarine, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.

Add the flour mixture and chocolate chips, and blend at low speed until combined. Gather 3-4 marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marsh-mallows, completely encasing them and forming a 2-inch-diameter dough ball.

Place balls on ungreased baking sheets, 2 inches apart. Bake 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface. Freeze well.

MARTINI
Makes four 4-ounce drinks

Ice
14 ounces gin or vodka (13/4 cups)
2 ounces dry vermouth (1/4 cup)
8 cocktail olives or 8 fresh bay leaves for garnish

Fill a tall pitcher with ice and add the gin or vodka and vermouth. Stir 50 times. Strain into chilled stemmed cocktail glasses and add olive or bay leaf for garnish. Serve. Note: Nick Mautone, author of "Raising the Bar" and a bar manger, prefers 4-ounce glasses for cocktails with no ice. Smaller glasses keep the drinks colder longer, and provide plenty of alcohol for the guest.

MERRY BERRY MARGARITAS

1 cup white tequila
3 cups Margarita mix
(Sauza is one brand. Margarita mix qualifies as one of your fruit juices.)
1 cup cranberry juice cocktail

NEW YEARS DAY BLACK-EYED PEAS

1 and 1/2 cups chopped onion
1 and 1/2 cups chopped celery
3 16-oz. cans black-eyed peas
1 16-oz. can chopped tomatoes
1/2 cup real bacon bits or 1/2 cup of the Smithfield Ham, chopped
1 clove garlic minced
Salt and Pepper to taste

Sautè onion and celery until tender. Combine with black-eyed peas, tomatoes, bacon bits or ham, garlic, salt and pepper in baking dish. Bake for 30 minutes at 325 degrees.

OLD FASHIONED
Makes two 5-ounce drinks

1 thin orange slice, cut in half
2 maraschino cherries
1 teaspoon granulated sugar
Ice
6 ounces bourbon, rye, scotch or brandy (3/4 cup)
4 ounces club soda (1/2 cup)

Place half of the orange slice, 1 cherry and 1/2 teaspoon sugar in each of two rocks glasses. Crush until the fruit is well-mashed and mixed with the sugar.

Fill the glasses with ice, pour in the bourbon or other liquor and stir well. Top off with soda, stir and serve.

ORANGE-CRANBERRY ROAST BEETS
Makes 2 servings

4 medium beets, washed well
1/2 cup water
1 tablespoon orange juice concentrate
1 tablespoon fresh lemon juice
2 tablespoons dried cranberries
1 cinnamon stick
Salt and freshly ground black pepper

Preheat oven to 375 degrees. Place beets with 1/2 cup water in a microwave-safe dish and cover loosely with plastic wrap. Microwave on high for 15 minutes; set aside to cool. (This can be done a day before roasting.)

Quarter the beets and combine with orange juice concentrate, lemon juice, cranberries, cinnamon stick, and salt and pepper to taste on a large piece of foil. Wrap tightly in foil and bake 40 minutes, until tender and a sauce forms in foil packet. Remove cinnamon stick and serve warm or chilled.

OVEN LIME PORK FAJITAS

1 medium onion, sliced
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 Tbsp. vegetable oil
Grated peel and juice from 1 lime
1/2 tsp. ground cumin
1 envelope extra crispy seasoned coating mix
4 boneless pork chops (4 oz. each), 1/2 inch thick
8 flour tortillas

Preheat oven to 425°F. Mix onion, peppers, oil, lime juice and cumin in 13x9-inch baking pan.

Mix coating mix and lime peel; use to coat chops as directed on package. Discard any remaining coating mixture. Place chops over vegetable mixture in baking pan.

Bake 25 minutes or until chops are cooked through. Remove chops from pan; cut into strips. Spoon pork and vegetable mixture evenly over the tortillas: roll up. Serve topped with Salsa and Sour Cream, if desired.

Note: To get more juice from the lime, microwave it on HIGH for 30 seconds before squeezing.

PEACHY RICE PUDDING
 
1-1/3  cups water
2/3  cup long-grain rice
1/2  of a 12-ounce can (3/4 cup) evaporated fat-free milk
1/3  cup mixed dried fruit bits
2  teaspoons honey
1/4  teaspoon pumpkin pie spice or ground cinnamon
1/8  teaspoon salt
1  cup chopped, peeled peaches or frozen sliced peaches, thawed and chopped
1/4  cup vanilla fat-free yogurt

In a medium saucepan stir together water and uncooked rice. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender.

Stir evaporated milk, fruit bits, honey, pumpkin pie spice or cinnamon, and salt into cooked rice. Bring just to boiling; reduce heat. Simmer, uncovered, over medium-low heat about 5 minutes or until mixture is thick and creamy, stirring frequently. Serve pudding warm with peaches and yogurt. Makes 4 servings.

POACHED LEMON CHEESECAKE
Makes 1 cheesecake, about 16 servings

Finely ground graham cracker crumbs
4 8-ounce packages cream cheese, softened
13/4 cups granulated sugar
6 eggs
Juice and grated zest of 11/2 lemons
3/4 cup whipping cream
11/2 teaspoons vanilla
Pinch salt

Preheat the oven to 325 degrees.

Butter an 8- to 10-cup stainless steel or Pyrex (ovenproof) mixing bowl and dust with finely ground graham cracker crumbs. Set aside.

In a large mixing bowl, beat together the cream cheese and sugar. Add the eggs one at a time, scraping down the sides of the bowl frequently. Add the lemon juice and zest, cream, vanilla and salt; beat until very smooth.

Carefully pour the cream cheese mixture into the prepared bowl. Sprinkle the top of the cream cheese mixture with more graham cracker crumbs. Place the bowl in a large roasting pan and pour boiling water into the roasting pan deep enough that it will come several inches up the side of the cheesecake bowl. Bake for 11/2 hours.

Turn off the oven and let set, without opening the oven door, for another hour. (Set timer so you won't forget it.) Chill poached cheesecake at least 4 hours or overnight.

To unmold, dip the bowl briefly into very hot water and place a serving plate over the top of the bowl. Remove bowl from the hot water and, holding the plate firmly on top of the bowl, invert and shake gently until the cheesecake unmolds onto the serving plate.

POM JULEP
Makes 1 serving

4 mint leaves, plus a mint sprig for garnish (divided)
1 tablespoon honey syrup (mix 2 parts honey with 1 part hot water, stir to dissolve and cool)
2 tablespoons 100 percent pomegranate juice
3 tablespoons grapefruit juice
Ice cubes (optional)
Grapefruit zest for garnish

Bruise mint leaves with honey syrup in a mixing glass. Add pomegranate juice, grapefruit juice and ice, and shake.

Strain into a chilled cocktail glass or over more ice. Garnish with grapefruit zest and mint sprig.

POTATO SOUP

1 medium onion -- -- chopped
2 stalks celery -- diced
2 cloves garlic -- chopped
olive oil
6 potatoes -- peeled and cubed
6 cups chicken stock
2 packages cream cheese -- (8- ounces each) -- cut in pieces

Sauté onion, celery, and garlic in olive oil until onion is tender and transparent. Add
potatoes. Toss to coat. Pour in chicken stock and bring to boil. Gently simmer until
potatoes are fork tender. Strain veggies from liquid and reserve veggies. Return liquid
to pot and whisk in cream cheese. Heat through and add coarse grind black pepper
to taste. Divide veggies in half and mash or process until smooth. Return veggies to
liquid and heat through. Add fresh parsley for color. Serve with grated cheese, bacon
bits, and chopped green onion tops.

POWDERED EGG INFORMATION

For starters, if you make up dry mixes they are great to put in so you just add water.  For regular eggs, use at least one real egg and it improves the flavor tremendously.  They  can be used with all dry ingredients in baking.  Just increase your water.  Egg whites are great to use and by buying them in powder form and mixing yourself you save a lot of money over eggbeaters premixed egg whites.

Using egg whites in cooking:

1 egg  = 4 tsp. + 1/4 cup water
2 eggs =  Heaping 1/8 cup egg white + scant 1/2 cup water
3 eggs =  2-1/8 cups egg whites + 3/4 cup water
1 egg  = (28 calories)

Rule of thumb:  1 part egg white to three parts water, mix vigorously for at least two minutes, let set for at least 3-4 minutes and then mix vigorously again for a minute. DO NOT JUST DUMP IN THE DRY EGG MIX INTO RECIPES AND THEN TRY TO MIX IT.  IT WILL BE LUMPY.

Using Egg mix:

For one person:
1/8 cup (scoop) of egg mix
3/8 cup water

Put them together and stir for a two minutes.  Let it set for 3-4 minutes and then stir for another minute.  Spray the pan, put them in and cook them. Immediately stir for scrambled eggs or let it set for more like an omelet .

For bacon flavoring:  1 heaping tablespoon per person sprinkled on the eggs in the pan.

For sausage:  Reconstitute 1/8 c. per person and same amount of water and bring to boil and let sit for a few minutes.  Put it in the pan and the eggs in immediately after.  Mix.

RED ONION AND APRICOT VINAIGRETTE
Makes 2 cups

1 cup olive oil (divided)
1/2 medium red onion, diced
1/2 cup champagne vinegar
6 tablespoons diced dried apricots
1/4 cup granulated sugar
Salt and pepper to taste

In a medium saucepan, heat 1 tablespoon olive oil and sautè the red onion until translucent, about 3 to 4 minutes. Add the vinegar, apricots and sugar, and bring just to a boil. Remove from the heat and cool.

Whisk in the remaining olive oil and salt and pepper to taste. Taste the dressing. If it's too sharp, add a little more sugar; if too sweet, add a little more vinegar. Leftover dressing will keep in the refrigerator for 2 to 3 weeks. Makes 2 cups.

ROASTED MARINATED CORNISH HENS

4 stalks fresh lemongrass, or dry outer leaves discarded and root ends trimmed

2/3 cup chopped well-washed coriander roots and/or stems
½ cup chopped shallot or green onion
8 large garlic cloves
¼ cup chopped peeled fresh gingerroot
¼ cup palm sugar or firmly packed brown sugar
2 tbsp. curry powder
2 tsp. freshly ground black pepper
¼ tsp. salt
¼ cup soy sauce
2 cups well-stirred canned unsweetened coconut milk
three 1 ¼ to 1 ½ lb. Cornish hens, butterflied, backbone and breastbone removed
(Or use mini chickens)

Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender, finely grind together sliced lemongrass, coriander, shallot, garlic, and gingerroot. Add sugar, curry powder, pepper, salt, soy sauce, and 1 cup coconut milk and puree.

Quarter each hen and divide between 2 large resealable plastic bags. Divide marinade between bags and seal bags, pressing out excess air. Put bags in large shallow dish and marinate hens, chilled, turning bag once or twice, overnight.

Preheat oven to 450°F, and line a large shallow roasting pan with foil.

Remove hens from marinade, reserving marinade, and arrange hens, skin sides up, in prepared pan. Roast hens 20-20 minutes, or until just cooked through.

While hens are roasting, in a small saucepan combine reserved marinade and remaining 1 cup coconut milk. Cook sauce at a slow boil, stirring occasionally, 5 minutes and strain through a fine sieve into another small saucepan to keep warm.

Serve hens with marinade sauce and/or sweet chili sauce for dipping if desired.

SALMON SATES WITH WASABI MAYONNAISE

1 cup mayonnaise
4 tsp. soy sauce
1 ½ tsp. sugar
2 tsp. fresh lemon juice
2 tsp. wasabi paste (green horseradish paste), or to taste
1 12-oz. salmon steak, cut into twenty 1" cubes
10 8" bamboo skewers, soaked in water 30 minutes

In a bowl, stir together mayonnaise, soy sauce, sugar and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir salmon into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate salmon, covered and chilled, at least 1 hour and up to 24.

Prepare grill.

Thread 2 salmon cubes onto each skewer and grill on an oiled rack set 5-6 inches over glowing coals until just cooked through, 2-3 minutes on each side. Serve salmon sates with chilled wasabi mayonnaise. Makes 10 sates. From Chef Herschel

SKILLET CORNBREAD
From Chef Herschel

2 cups corn meal
1 egg (beaten)
1 cup parve milk
¼ cup oil
1 tbsp sugar

Preheat the oven to 425°F degrees. Grease the inside of an 8" cast iron skillet and place it in the oven.

In a medium or large bowl, beat the egg and add milk and oil. Stir in sugar, then cornmeal, just until moistened. The batter should be lumpy - do not over mix.

Carefully remove the skillet from the oven and pour in the batter. Return to the oven. Bake for 20-30 minutes.

The top of the cornbread should be golden-brown and a toothpick inserted in the center will come out clean when the bread is done. Serve warm. Makes 4 servings.

SLOW COOKED THYME CHICKEN AND MUSHROOMS
 
5  cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster
1  medium onion, chopped
1/2  cup chopped carrot
1/4  cup dried tomato pieces (not oil-packed)
3/4  cup chicken broth
1/4  cup dry white wine or chicken broth
3  tablespoons quick-cooking tapioca
1  teaspoon dried thyme, crushed
1/2  teaspoon dried basil, crushed
1/2  teaspoon garlic salt
1/4  to 1/2 teaspoon pepper
3  pounds chicken thighs or drumsticks (with bone), skinned
4 1/2  cups hot cooked plain and/or spinach linguine or fettucini, or hot cooked rice

In a 4- to 5-quart crockery cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top. Makes 6 servings.

STRUFFOLI
Makes 10 servings

For the Dough:
4 cups all-purpose flour
1 tablespoon sugar
Grated zest of half a lemon
Grated zest of half an orange
Pinch salt
4 large eggs
1 tablespoon unsalted butter
1 teaspoon grappa
3 cups vegetable oil for frying

For the Honey Syrup:
2 cups honey
½ cup sugar
1/3 cup water
¼ cup small colored sprinkles

You may have seen struffoli jazzed up with pine nuts, candied fruit or slivered almonds. Sometimes they are piled into one big mound, sometimes shaped into several smaller mounds, or, especially around the holidays, formed into a wreath. Once you have the basics down, you can go off in any direction.

Stir the flour, sugar, lemon and orange zest and salt together in a bowl and turn it out onto a clean work surface. Make a well in the center of the dry ingredients and add the eggs, butter and grappa to it. With your fingertips, work the eggs, butter and grappa together until more or less blended, then begin working in the dry ingredients. Continue working the dough until it is smooth and evenly blended. Gather the dough together into a ball, wipe the dough from your hands and add it to the dough ball. Clean your hands and the work surface, flour both lightly and knead the dough until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let stand at room temperature 1 hour.

Pull off a plum size piece of the dough and roll it out with your palms and fingers to a rope about 1/3 inch in diameter. Repeat with the remaining dough. Cut the dough ropes crosswise into 1/3-inch lengths. Roll the pieces of dough between your hands into balls.

Pour the oil into a wide, deep skillet or braising pan and heat over medium heat until a deep frying thermometer registers 350° F or a dough ball gives off a lively sizzle when slipped into the oil. Carefully slide about one-fourth of the dough balls into the oil and fry, turning and immersing them with a wire skimmer or slotted spoon, until golden brown on all sides, about 4 minutes. Transfer them with the skimmer to a paper towel-lined baking sheet to drain, first allowing any excess oil to drip back into the pan. Repeat with the remaining dough balls, allowing the oil to return to the correct temperature before frying the next batch.

Have a bowl of cold water and a serving plate large enough to hold the finished struffoli (about 12 inches in diameter) close by. Stir the honey, sugar and water together in a heavy wide pot large enough to hold all the dough balls over low heat until the sugar is dissolved. Increase the heat to high and bring the syrup to a boil. The syrup will foam up dramatically when it comes to a boil. Continue cooking until the foam dies down and the mixture becomes just a shade darker, about 4 minutes. Remove from the heat and immediately add all the fried dough balls. Toss them in the syrup with a wire skimmer until they are coated. Remove the dough balls from the syrup with the skimmer, allowing excess syrup to drip back into the pan first, and mound them on the serving plate like a pyramid, helping yourself with your hands from time to time, after dipping them into the cold water to protect them.

Scatter the sprinkles over the mound of struffoli until it is colorful. You may serve them the same day, however it also keeps well for several days covered loosely with plastic wrap.

TERIYAKI STEAK
From Chef Herschel

2 lb. steak
1 clove garlic
½ tsp. salt
1/3 cup soy sauce
3 tbsp. lime juice
¼ cup scallions
1 cup beef bouillon, double strength
½ cup red wine
2 tbsp. brown sugar or honey

Cut meat into 1" strips, diagonally across the grain. Layer the meat and pour the marinade over it. Marinate 6 hours, then grill hot. Brush with marinade.

THREE PEA STIR-FRY
It may seem odd that we use frozen green peas, but, sadly, even the best fresh ones can taste starchy by the time they make it to the supermarket. (Chef Herschel)
Makes 4 side-dish servings.

1 tbsp. vegetable oil
1 large garlic clove, minced
1 tbsp. finely chopped peeled fresh ginger
¼ tsp. dried hot red pepper flakes
6 oz. sugar snap peas, trimmed and cut diagonally into 1" pieces
6 oz. snow peas, trimmed and cut diagonally into 1" pieces
1 cup frozen green peas
1 tsp. soy sauce
1 tsp. Asian sesame oil
1 tbsp. sesame seeds, toasted

Heat vegetable oil in a 12" non-stick skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add sugar snaps and snow peas and stir-fry until crisp-tender, about 3 minutes. Add frozen peas and stir-fry until hot, about 2 minutes. Remove from heat, then stir in soy sauce and sesame oil. Sprinkle with sesame seeds and season with salt.

TRIPLE CITRUS CHEESECAKE
Makes: 16 servings

1 cup Graham Cracker Crumbs
1/3 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. fresh lemon juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh orange juice
1 tsp. grated lemon peel
1 tsp. grated lime peel
1 tsp. grated orange peel

Preheat oven to 325°F if using a silver 9-inch spring-form pan (or to 300°F if using a dark nonstick 9-inch spring-form pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.

Bake 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

WONDERFUL FRUIT SALAD

1 pineapple, peeled, cored and cut into bite sized pieces
6 oranges, peeled, sections separated and diced
10 kiwi, peeled, halved and sliced
1 lb strawberries, tops removed, halved and sliced or 2 or 3 packages fresh
raspberries (leave raspberries whole)
1/2 cup honey
juice from 1 large lime

Prepare fruit and mix in bowl. Heat honey about 75 seconds in microwave or until somewhat liquid. Stir in juice of 1 lime. Let cool a few minutes and drizzle over mixed
fruit salad.