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).

ALL DAY CHICKEN
APRICOT CHICKEN
BAILEY'S CHOCOLATE CREAM CAKE
BANANA CAKE
BROCCOLI FISH BAKE
BUTTERMILK PIE
CAJUN FISH
CARAMEL COFFEE MERINGUES
CARIBBEAN RICE AND BEANS
CASHEW CHICKEN
CHERRY NUT CAKE
CHICKEN SALAD CROISSANTS
CHICKEN WITH CREAMY APPLE SAUCE
CHOCOLATE PEANUT BUTTER BARS
CINNAMON BUNS
COCONUT CREAM PIE IN COCONUT COOKIE CRUST
COFFEE SAUCED RUMP ROAST
COTTAGE CHEESE DIP
CREAMY BANANA CHEESECAKE
CREAMY VELVET CHICKEN SOUP
CREOLE STYLE PORK STEW
CRUNCHY APPLE BEEF
CUCUMBER DILL SALAD DRESSING
ENCHILADA CASSEROLE
EXTREME CHOCOLATE PIE
FISH & VEGETABLE SKILLET
FLAUTAS
FOUR-CHEESE STRATA
GINGER SCONES
GRANOLA
HALIBUT AND VEGETABLE LO MEIN
LAPSANG SOUCHONG CHICKEN
LEMON PEPPER MARINADE FOR CHICKEN
LENTIL ROAST RED ONION AND THYME SOUP
MEXICAN BEEF STEW
ORANGE HONEY CHEESECAKE
PARSNIP CHOWDER
PEACH KUCHEN
PINEAPPLE CHEESE SANDWICHES
PINEAPPLE MEAT LOAVES
PORK PICCATA
PORK STIR-FRY WITH SNOW PEAS
POT ROAST CHICKEN
PROVENCAL FISH CHOWDER
QUEEN VICTORIA SOUP
REUBEN SANDWICHES
ROASTED CHICKEN WITH MOROCCAN SPICES
SALMON TOSTADAS
SAVORY SAUSAGE & RICE SKILLET
SCOTTISH APPLE PIE
SHRIMP WITH ORANGE AND GINGER
SOUP-ERB CHICKEN CASSEROLE
SPANISH BAR CAKE
SPLIT PEA AND HAM SOUP
STIR-FRIED BEEF SALAD IN TORTILLA CUPS
SWEET CORN AND ZUCCHINI SOUP
SWEET ONION KIELBASA
SWEET POTATO SOUP
SWISS FLOUR SOUP
TUNNEL OF FUDGE CAKE
VEGGIE & BEEF NOODLE BOWL
WHIPPED SHORTBREAD COOKIES
WHITE PEPPER AND GINGER LEMON CAKE


ALL DAY CHICKEN

4 pound chicken -- breasts and thighs
1/4 pound mushrooms, sliced
2 tablespoons margarine or butter
1 (11 oz) mandarin orange sections, drained
1/2 medium bell pepper, sliced lengthwise
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water

Marinade:
2 tbsp frozen orange juice
2 cups chicken stock
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice

The night before you plan on slow cooking your dinner, mix together the
marinade ingredients in a large, closable container large enough to also hold
the chicken pieces. When marinade is thoroughly mixed, add the chicken, close
container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to
about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the
sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger into the slow cooker and
stir thoroughly. Mix together the cornstarch, milk and cold water, then
gradually add into the slow cooker while stirring until the entire mixture
thickens a bit.

Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving.
Serve with baby carrots and small new potatoes.

APRICOT CHICKEN
  Servings:  4
 
     10 oz Apricot preserves (or peach, currant, or a combination)
      8 oz Russian dressing or Catalina dressing
      1 pkg onion soup mix
      2 cups  long-grain rice
      2 Tbsp  minced parsley
 
3 lbs chicken, cut into portions – or use chicken breasts cut in half

Mix Preserves, Dressing, and Onion mix. Arrange chicken in a baking dish; pour mix over chicken; marinate for 3+ hours, refrigerated.

Bake at 325F-350F 45 min to 1 hour, until juices clear. (To crisp chicken, cook the last 15 min under the broiler.)

Prepare rice with parsley, and serve the chicken over the rice.

BAILEY'S CHOCOLATE CREAM CAKE

1 box chocolate cake mix
1 box (3/4 oz.) instant chocolate pudding
3/4 cup sour cream (lite is fine, or regular)
1/3 cup canola or corn oil
3/4 cup Bailey's Irish Cream (or other cream liqueur)
3 eggs or 3/4 cup egg substitute

Mix all ingredients in your mixer. Start on Medium speed and when all is combined, turn the mixer up to High for 2 full minutes. Grease and flour an angel tube pan. Pour the batter in the pan. It will be rather thick and fluffy. Don't be alarmed by the color. It's sort of an odd color when it's unbaked, but it will look like a lovely chocolate color when it's done.

Bake at 350 degrees for 55 minutes. Check with a toothpick to see that it's done. If no crumbs stick, you are set. Let the cake cool on your counter for 15 minutes. While it's cooling you can make the frosting. It's a simple ganache glaze. At the 15-minute point, turn your cake out onto a serving plate.

Ganache Glaze

4 oz. whipping cream
8 oz. chopped bittersweet chocolate

Finely chop your chocolate. The better the chocolate, the richer the frosting; and the finer the chop, the faster it will melt. When chopped, put the chocolate in a heat-proof bowl. Heat the 4 oz. of cream in a small sauce pan on Medium. When it's just starting to boil, take it off the heat and immediately pour it on your chopped chocolate. Stir with a whisk until the chocolate is completely melted. Your glaze will be a smooth, dark chocolate "syrup." While the cake and the ganache glaze are both still warm, drizzle the ganache over the top of the cake and let it slide down the sides of the cake. As the glaze cools it will firm up.

If you serve the cake within 2 hours, it should still be a bit warm and taste dreamy. It's also good when cool.

BANANA CAKE
Serves 12

2 ripe bananas, mashed
1/2 cup low fat milk
2 eggs
1 1/2 cup self-rising, sifted
4.40 oz light margarine, melted
1/2 cup white sugar

Preheat oven to 350?F moderate.

Place all ingredients in a food processor. Process for 2 minutes or until smooth. DO NOT OVERMIX.

Pour mixture into a loaf tin (4 inch x 8 inch) that has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes.

Cool in tin for 5 minutes. Turn out onto a wire rack to cool completely.

BROCCOLI FISH BAKE

1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained OR 1 lb. fresh
broccoli, cut into spears, cooked and drained
1 lb. fresh OR thawed frozen firm white fish fillets (cod, haddock or halibut)
1 can (10 3/4 oz.) cream of broccoli soup
1/3 cup milk
1/4 cup shredded cheddar cheese
2 tbsp. dry bread crumbs
1 tsp. butter, melted
1/8 tsp. paprika

Arrange broccoli in 2-qt. shallow baking dish. Top with fish. Mix soup and milk and pour over fish. Sprinkle with cheese.

Mix bread crumbs, butter and paprika and sprinkle on top. Bake at 450°F. for 20 min. or until fish is done. Serves 4.

Note: Turn the oven on as soon as you walk in the kitchen to let it heat up while preparing this quick dish.

BUTTERMILK PIE
 
1/4 cup flour
1  tbs. vanilla
1/2  tsp. salt
1/2 cup buttermilk
1- 7/8  cup sugar
1  stick of melted butter
3 whole eggs
 
1 unbaked pie crust, home made or purchased

Combine sugar, flour, and salt. Add melted butter and eggs, and beat slightly.
Add buttermilk and vanilla. Do not over beat; stir to mix well only. bake in the unbaked pie shell for 10 min at 400 degrees then reduce to 325 degrees. Cook until golden brown .

CAJUN FISH

1 tbsp. vegetable oil
1 small green pepper, diced
1/2 tsp. dried oregano leaves, crushed
1 can (10 3/4 oz.) tomato soup
1/3 cup water
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/8 tsp. ground red pepper
1 lb. fresh OR thawed frozen firm white fish fillets (cod, haddock or halibut)
Hot cooked rice

Heat oil in skillet. Add green pepper and oregano and cook until tender-crisp. Add soup, water, garlic powder, black pepper and red pepper. Heat to a boil.
Add fish. Cover and cook over low heat 5 min. or until done. Serve with rice. Serves 4.

CARAMEL COFFEE MERINGUES

1 1/2 cups sugar
3 tablespoons instant-espresso powder*
5 large egg whites at room temperature 30 minutes
1/2 cup water
1 1/2 cups heavy cream
Special equipment: 8 (5- to 6-oz) ramekins**

Make meringues:
Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins.
Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks.

Spoon meringue into ramekins, forming gentle swirling peaks in tops. Arrange ramekins on a baking sheet and bake until meringues are slightly puffed and a shade darker, 4 to 5 minutes (meringues will still be very soft). Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours. (Meringues will deflate slightly and pull away from sides of ramekins.)

Make syrup: Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.

Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved). Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes.

Make topping and serve meringues: Just before serving, beat cream with cleaned beaters until it just holds soft peaks. Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream.

Notes: The egg whites in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can used pasteurized eggs
or powdered egg whites.

Meringues can be chilled, loosely covered, up to 6 hours.

Syrup can be made 1 day ahead and kept, covered, at room temperature.

*Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com).
**Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).



CARIBBEAN RICE AND BEANS
 
1/2  cup finely chopped onion (1 medium)
2  cloves garlic, minced
1  tablespoon butter or margarine
3/4  cup uncooked Arborio or short grain rice
1  14-ounce can vegetable broth or chicken broth
1  cup purchased unsweetened coconut milk
1  15-1/2-ounce can small red beans or red kidney beans, rinsed and drained
1   fresh jalapeno, chopped
1  tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4  teaspoon salt
1/4  teaspoon ground allspice
1/4  cup thinly sliced green onions (2)

In a medium saucepan cook chopped onion and garlic in hot butter until onion is tender. Add rice; cook and stir constantly over medium heat about 5 minutes more or until rice is golden.

Add broth; coconut milk; beans; jalapeno pepper; dried thyme, if using; salt; and allspice. Bring to boiling; reduce heat. Cook, covered, over medium heat for 15 to 20 minutes or until rice is tender and mixture is creamy. Stir in fresh thyme, if using. Sprinkle with green onions. Makes 4 to 5 servings.

CASHEW CHICKEN

  1 pound  Chicken Breasts -- cut into 1/2" slices
  1 tablespoon  Cornstarch
  1 tablespoon  Soy Sauce -- (Low Sodium)
1/2 teaspoon  Garlic Powder
  1 teaspoon  Vegetable Oil
  6 Green Onions -- chopped
  2 cups  Mushrooms -- sliced
  1 large  Carrot -- julienned
  1 cup  Celery -- sliced
  1 small  Bell Pepper -- (red or green)
  6 ounces  water chestnuts, canned -- drained
1 1/2 cups  Bean Sprouts -- canned, drained
  3  cups  Rice, cooked -- hot
1/2 cup  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 large nonstick skillet until hot. Add onions & carrots, then stir-fry 1  minute. Add  chicken and stir-fry 3 minutes or until browned. Add mush-rooms, 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.

CHERRY NUT CAKE
 
1 cup sugar
2/3 cup cooking oil
2 eggs, beaten
1 can cherry pie filling (21 oz.)
2 cups flour
1/2 tsp salt
1 1/2 tsp soda
1 tsp vanilla
3/4 cup pecans, chopped
 
Preheat oven to 350 degrees.  Cream together the sugar, oil and eggs.  Stir in the cherry pie filling.  Add the dry ingredients all at once, and stir together thoroughly.  Pour into a greased and floured 9 x 13 baking pan.  Bake for 35 minutes, or until center tests done.  Frost with favorite vanilla or cream cheese frosting.
 
*Note: Peach or apple or blueberry pie filling could be substituted for the cherry.

CHICKEN SALAD CROISSANTS

2 tubs petite croissants (approximately 25-30 mini croissants)
2 cans chunk chicken in water, drained
4-5 Tbsp sweet salad cubes
1/2 cup miracle whip, more or less, to taste
dash of salt
dash of pepper
2 boiled eggs, diced

Mix all together and put in sliced croissants. Very nice presentation and very little work. You could use bought chicken salad and save even more time. Also great on crackers.

CHICKEN WITH CREAMY APPLE SAUCE

4 - 6 boneless chicken breasts
1 tsp. salt
1 tsp. ground pepper
1 tsp. dried thyme
2 Tbsp. olive oil
3/4 cup apple cider
2 cups thinly sliced Gala or Braeburn apples
1 cup Half and Half

Sprinkle each chicken breast with salt, pepper and thyme. Heat oil in a skillet and cook chicken breasts on each side until juices run clear. Remove chicken from skillet and cover to keep warm. Add apple cider to pan and cook over medium heat for several minutes. Add apples and Half and Half and cook over low heat until tender. Place chicken on a serving platter and pour sauce over. Serve this over hot rice or pasta.




by Amanda Formaro

A great way to get kids involved in the kitchen, is by preparing a recipe that will satisfy their sweet tooth. Many children love the opportunity to measure, mix, and bake, and don't even mind the clean up afterward. Try this tasty treat with your kids.

CHOCOLATE PEANUT BUTTER BARS

1 cup creamy peanut butter
6 tablespoons (3/4 stick) butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
2 cups milk chocolate chips

Preheat oven to 350 degrees. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown.
Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely. Makes 48 bars.

CINNAMON BUNS

Dough:
3 1/2 cups unbleached all-purpose flour
2 teaspoons instant yeast
3 tablespoons granulated sugar
2 tablespoons nonfat dry milk
1 1/4 teaspoons salt
1 egg plus enough water to make 1 cup
1 teaspoon vanilla
2 tablespoons butter, softened
Vegetable oil for greasing work surface and baking pan

Filling:
1/2 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons unbleached all-purpose flour
1/4 cup softened butter
1/2 cup nuts, raisins or chocolate chips

Icing:
3 tablespoons whipping cream or 2 tablespoons water
1 cup powdered sugar

To make dough: Mix and knead together by hand, mixer or bread machine flour, instant yeast, sugar, dry milk, salt, egg and water mixture, vanilla and butter to form a soft, smooth dough. Place it in a greased bowl, cover and allow it to rise in a warm place for 1 to 11/2 hours; it should almost double in size.

To make filling: Mix together sugar, cinnamon and flour and set aside.

To assemble: Turn dough out onto a lightly greased work surface and roll it into a rectangle measuring about 8 by 24 inches. Spread a thin layer of softened butter over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with cinnamon-sugar mixture and any chips, nuts or raisins you desire. Starting with the short edge covered with filling, roll dough into a log.

Use a serrated knife to gently saw the log into 6 equal pieces. Place each bun into a lightly greased cup of an oversized muffin pan or onto a baking sheet (leaving about 2 inches between them), pressing down slightly. If not freezing at this point, cover buns and let them rise in a warm place for 45 minutes to 11/4 hours, until they're quite puffy.

Meanwhile preheat oven to 350 degrees. Bake buns for 20 to 25 minutes, or until golden brown. Remove from oven and let cool in pan for 10 minutes, then turn out of the pan and allow them to cool to just slightly warm before frosting.

To make icing: Mix cream or water and powdered sugar to make a creamy glaze; use water for a thinner glaze. Drizzle icing over buns.

COCONUT CREAM PIE IN COCONUT COOKIE CRUST

1-1/2 cups Lorna Doone Shortbread Cookies crumbs (about 25 cookies)
1-2/3 cups angel flake coconut, divided
1/3 cup butter or margarine, melted
1 large banana, sliced
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (8 oz.) crushed pineapple, well drained
2 cups thawed cool whip whipped topping
angel flake coconut , toasted (optional)

Mix crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake at 325F for 10 minutes or until golden. Cool. Arrange banana slices in crust.

Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Sprinkle with toasted coconut. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

How To Toast Coconut: Thinly spread coconut in shallow baking pan. Bake at 350F for 7 to 12 minutes, stirring occasionally, until lightly browned.

I added 4 peeled and quartered potatoes to bottom of crock. Thicken
gravy with flour and water. Roast was very tender and gravy dark and
rich. Enjoy! Mary  itsanewme@gmail.com

 COFFEE SAUCED RUMP ROAST

   3- or 4- pounds rump roast, trimmed
1/3 cup flour
  1 teaspoon garlic powder
 1/4  teaspoon black pepper
 1/2  teaspoon salt
   1 tablespoon olive oil
 3/4 cup strong black coffee
   2 tablespoons red wine vinegar
   1 can cream of mushroom soup
   1 medium onion -- chopped
4 peeled and quartered potatoes

Dredge roast in flour, garlic powder, pepper and salt. Then brown on all sides in a large skillet in hot olive oil. (You can skip browning but it adds flavor and helps thicken.) Place the potatoes on the bottom of the crock pot, and combine remaining ingredients in crock pot. Add browned roast, turning to coat with liquids. Cover and cook on low for 8 to 10 hours. Serves 6 to 8.

COTTAGE CHEESE DIP

8 oz. cottage cheese
8 Tbsp. butter
1 Tbsp. paprika
Salt and pepper to taste
2 tsp. caraway seeds
1 tsp. dry mustard
1 Tbsp. finely chopped onions
3/4 cup sour cream
3 Tbsp. finely chopped chives

Combine cottage cheese and butter in a mixing bowl. Add paprika, salt and pepper, caraway seeds, mustard, onions and sour cream. Beat with an electric mixture until you have a smooth paste. Transfer to a serving bowl and garnish with chives. Serve with crackers or vegetables.

CREAMY BANANA CHEESECAKE

1 graham cracker pie crust
8 oz. cream cheese, softened
1 tsp. vanilla
1/3 cup sugar
2 cups whipped topping
2 cups bananas, sliced
1 and 3/4 cup milk
1 - 3 oz. package instant banana pudding mix

Combine cream cheese, vanilla and sugar and mix well. Stir in 1 cup whipped topping. Place 1 cup sliced bananas at the bottom of the piecrust. Spread cream cheese mixture over the bananas. Place remainder of bananas on top of the cream cheese mixture.

Combine milk and pudding mix and stir until smooth. Add 1 cup whipped topping and mix well. Place this mixture over the bananas and chill for several hours before serving.

CREAMY VELVET CHICKEN SOUP
 
1/3  cup butter or margarine
1/3  cup all-purpose flour
1/8  teaspoon ground white pepper
3  cups chicken broth
1/3  cup half-and-half or light cream
1/3  cup milk
1-1/2  cups finely chopped, cooked chicken

In a medium saucepan, melt butter.

Stir in flour and white pepper. Stir in chicken broth, half-and-half, and milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Stir in chicken; heat through. Serve immediately. Makes 4 servings.

CREOLE-STYLE PORK STEW
Makes 8 servings

1/2 cup peanut oil
1/2 cup flour
2 cups chopped onions (about 1 large onion)
1 cup chopped celery
1 medium green bell pepper, chopped
4 links andouille smoked sausage, chopped (about 1 pound, 2 cups)
2 tablespoons minced or chopped garlic (about 4 large cloves)
4 cups chicken stock or 1 carton (32 ounces) low-sodium chicken broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
½ teaspoon dried sage
½ teaspoon dried oregano
½ to 1 teaspoon ground red pepper (cayenne), depending on personal taste
2 pounds boneless country-style pork ribs, cut into 1½-inch pieces
Kosher salt and freshly ground black pepper
Hot pepper sauce or white vinegar
4 cups cooked long-grain white rice

Make a roux by heating oil in large, heavy pot over low heat.

Stir in flour; cook and stir over low heat until mixture turns a rich red-brown color (about 20 to 25 minutes). Remove from heat; carefully stir in onion, celery, bell pepper and about 1 cup chopped sausage. Return pot to heat; cook and stir 5 minutes over medium heat. Stir in garlic, chicken stock or broth and tomato paste. Add Worcestershire sauce, bay leaves, sage, oregano and cayenne pepper; bring to a boil over high heat. Add pork pieces and reduce heat to simmer; cook uncovered for about 1½ hours or until pork is tender. Stir in remaining chopped sausage; cook 5 minutes more to heat through. (At this stage, if you do not want to serve right away, stew may be refrigerated for up to 2 days.) Discard bay leaves and skim any visible fat, if desired. Add salt, pepper and hot pepper sauce to taste. To serve, spoon ½ cup rice into shallow soup bowls; ladle some of pork mixture over top.

Add more hot pepper sauce, if desired.

Option: Add 1 pound okra cut into ½-inch pieces during the last 20 minutes of cooking time.

CRUNCHY APPLE BEEF
4 servings

Marinade:
2 teaspoons soy sauce
1 teaspoon cornstarch

Beef:
¾ pound flank steak, cut into ½-inch cubes
Grated zest of ½ lemon
1 tablespoon fresh lemon juice
¼ teaspoon Chinese five-spice powder
1 Granny Smith apple, cored and cut into ½-inch cubes
1 tablespoon vegetable oil
½ red bell pepper, seeded and cut into ½-inch dice
½ green bell pepper, seeded and cut into ½-inch dice
3 green onions, cut into 2-inch lengths

For the marinade: Combine the soy sauce and cornstarch in a bowl and mix well.

Add the beef and stir to coat evenly. Let stand for 10 minutes.

In a small bowl, combine the lemon zest, lemon juice and five-spice powder and mix well. Add the apple and stir to coat evenly.

Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the beef and cook, stirring, until rare, about 2 minutes. Add the apple mixture, bell peppers and green onions and cook, stirring, until the apples are tender-crisp, about 2 minutes. Transfer to a serving plate and serve.

CUCUMBER DILL SALAD DRESSING

1 cucumber, unpeeled and shredded
1/2 cup low-fat cottage cheese
1/2 cup low-fat plain yogurt or skim-milk buttermilk
1 tbsp. dried dill weed
1 clove garlic
1 teaspoons fresh lemon juice
Salt and pepper to taste

Drain the cucumber in a colander. In a blender, combine the cucumber, cottage
cheese, yogurt or buttermilk, dill garlic lemon juice salt and pepper. Process until
smooth.

ENCHILADA CASSEROLE

1 large (13 oz.) package Doritos (save 2 cups for casserole topping)
2 tbsp. grated onion
1 10 oz. can chili with beans
10-to-15 ozs. can/jar/bottle enchilada sauce (or make the recipe below)
8 oz. can tomato sauce
1 1/2 cups shredded sharp cheddar cheese

Topping
2 cups Doritos
1/2 cup shredded cheddar cheese
1 1/4 cups sour cream

Preheat oven to 375 degrees. Crumble 6 cups Doritos with your hands into a
large mixing bowl. Add the onion, chili, enchilada sauce, tomato sauce, and 1½ cups cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to
combine. Place mixture into an 8 1/2 by 11 ovenproof casserole dish.Bake for 20 minutes.

Remove from the oven. Spread the sour cream over the top of the casserole
with a rubber spatula. Top with remaining 2 cups of Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese. Bake for another 5 minutes and serve.

Enchilada Sauce

3 tbsp. shortening
3 tbsp. flour
2 tbsp. chili powder
dash garlic powder
1 small can tomato sauce
1 cup water (for a thinner sauce, add another 1/2 cup

Mix shortening and flour together in skillet; fry until brown. Add chili powder, garlic powder and mix well. Add tomato sauce and water and stir. Simmer for about 5 minutes. Use as you would any canned/bottled enchilada sauce.

EXTREME CHOCOLATE PIE
 
1  8-ounce package brownie mix
1  cup sugar
3/4  cup  butter
6  ounces unsweetened chocolate, melted and cooled
1  teaspoon vanilla
3/4  cup refrigerated or frozen egg product, thawed, or 3/4 cup
pasteurized eggs
1  1.45-ounce bar dark sweet chocolate, coarsely chopped
1  recipe Chocolate Whipped Cream (see recipe below) (optional)

Preheat oven to 350 degree F. Grease a 9-inch pie plate; set aside. For crust, prepare brownie mix according to package directions. Spread in the bottom of prepared pie plate. Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Cool on wire rack for 1 hour.

For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in the melted and cooled chocolate and the vanilla. Gradually add egg product, beating on low speed until combined. Beat on medium to high speed about 1 minute or until light and fluffy, scraping side of bowl constantly.

Spoon filling over baked brownie in pie plate. Cover and chill for at least 4 hours or up to 24 hours.

To serve, sprinkle with chopped chocolate bar. If desired, serve with Chocolate Whipped Cream. Makes 10 servings.

Chocolate Whipped Cream: In a chilled small mixing bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, and 1-1/2 teaspoons unsweetened cocoa powder. Beat with chilled beaters of an electric mixer (or a rotary beater) on medium speed until soft peaks form (tips curl).

FISH & VEGETABLE SKILLET

1 large carrot, cut into matchstick-thin strips
2 stalks celery, cut into matchstick-thin strips
1 small onion, chopped
1/4 cup water
2 tbsp. dry white wine (optional)
1/2 tsp. dried thyme leaves, crushed
Generous dash ground black pepper
1 can (10 3/4 oz.) cream of mushroom soup
1 lb. firm white fish fillets (cod, haddock or halibut)

Mix carrot, celery, onion, water, wine, thyme and pepper in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.

Add soup and heat to a boil. Add fish. Cover and cook over low heat 5 min. or until done. Serves 4.

FLAUTAS

1 pound of very lean hamburger meat
1 package of corn tortillas
Oil

Spices are optional:
Garlic powder
Chili powder

Salt and pepper to taste

In a medium-sized mixing bowl add the raw ground beef.

If you are going to use the spices add them to the meat now and blend them in.

Season the meat with the spices as you would if you were seasoning the meal on your plate.

One at a time, warm corn tortilla in microwave for no more than 1 minute each.

You are warming the tortilla so that it will fold without cracking.

Warm a large skillet with enough oil to completely cover the bottom of the pan.

Carefully remove the tortilla from the microwave and place flat on your work area.

Scoop out of the bowl a heaping tablespoon of raw hamburger and with clean hands, roll the hamburger between your palms into a cigar shape.

Place the cigar shaped hamburger meat on to the edge of the open flat corn tortilla and slowly roll the tortilla around the hamburger meat.

Place the hamburger filled tortilla edge face down into the skillet, turn up the heat and begin browning the tortilla. Keep making and filling the skillet with the rolled tortillas until the pan is full.

Watch that your oil does not get to hot and burn the tortillas, you may have to adjust the heat several times.

Brown the tortillas on one side, then flip over and brown on the other side.

The hamburger meat will be cooked through if you did not make the Flautas to thick. Remove from heat as each Flautas becomes brown on both sides.

Drain on paper towels and stack them on a serving plate.

Serve hot with a dipping sauce of your choice or eat them plain.

FOUR-CHEESE STRATA
4 to 6 servings This recipe is based on one created by the American Egg Board.

1 medium onion, sliced (about 2 cups)
3 tablespoons olive oil
2 cups sliced mushrooms (6 ounces)
1 teaspoon dried marjoram
1 teaspoon minced garlic
6 slices bread (use white, sourdough, rye or whole-wheat, including crust)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
6 eggs, lightly beaten
11/2 cups milk
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
About 4 slices Swiss cheese, or enough to cover strata

Mist an 8-inch-square baking pan with nonstick cooking spray. Set aside.

In frying pan over medium heat, sautè onion in olive oil until onions are softened and starting to brown, about 10 minutes. Add mushrooms and marjoram and sautè until mushrooms are tender, about 5 minutes more. Add garlic and saute until fragrance is released, about 1 minute. Cut bread into 1-inch cubes to make about 4 cups. Arrange half of the cubes over bottom of baking pan. Top with onion and mushroom mixture. Combine cheddar, mozzarella and parmesan cheeses and sprinkle over mushroom mixture. Top with remaining bread cubes.

Blend together eggs, milk, mustard, salt and pepper and pour over bread mixtures. Top with cheese slices. Cover tightly with plastic wrap and refrigerate overnight.

Uncover and bake in preheated 350-degree oven until golden and knife inserted in center comes out clean, about 60 minutes.

GINGER SCONES
Make-ahead trick: Place unbaked scones on baking sheet. Cover tightly with plastic wrap and place in refrigerator. The next morning, remove tray from refrigerator 15 minutes before baking.

1 egg
6 tablespoons whipping cream
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 cup cold butter, cut in chunks (1 stick)
1/2 cup crystallized ginger chunks, chopped into 1/4- to 1/8-inch pieces (see
note)

Preheat oven to 400 degrees.

In small bowl, whisk together egg, cream and vanilla to combine. Set aside.

In food processor or mixing bowl with a hand pastry blender, combine flour, sugar and baking powder. Add butter and cut into flour until mixture resembles coarse crumbs. (Do not overmix.) Stir in chopped ginger, then pour in egg mixture and quickly mix to lightly blend.

Pat scones onto ungreased cookie sheet, using 1/4 cup dough per scone, making them about 1 inch thick and 21/2 inches in diameter. Place on middle rack of oven and bake 12 to 15 minutes, or until tops are golden and toothpick inserted into center comes out clean. Cool on wire rack for 5 minutes before serving either warm or at room temperature. Note: Chop ginger by hand; a food processor will mash it. Milk chocolate chips can be substituted for candied ginger in this recipe and the result, as you might imagine, is delicious.

GRANOLA

In large mixing bowl, combine:
5 cups quick oats
2 Tbsp. cinnamon (I use a bit less)
1/2 tsp. salt

In a saucepan, combine:
3/4 cup brown sugar
1/3 cup concentrated apple juice
1/2 cup dry milk
1/3 cup honey

Heat this mixture until the sugar dissolves, then pour over dry mixture and blend well. Place on large cookie sheet and bake at 375 degrees F., stirring every 10 minutes.

Options:  Be creative by adding peanuts, sunflower seeds, coconut, sesame seeds, etc.

GRANOLA 02

5 cups rolled oats
1/2 cup raw wheat germ
1/2 cup honey
1/4 cup reduced-fat margarine
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup cold water
1 cup golden raisins
1 cup banana chips

Preheat oven to 300 degrees F. In a large mixing bowl, combine rolled oats, and
wheat germ. Combine honey, margarine, and cinnamon, and add to dry ingredients, stirring until well mixed. Mix the vanilla and water, and add to the oat mixture slowly, mixing until crumbly. Pour mixture into a 15 by 8-inch baking sheet. Bake for 40 minutes, stirring every 10 minutes. Turn oven off, leave the oven door ajar, and allow the granola to cool in the oven. When it is room temperature, transfer it to a covered container, and stir in the raisins and banana chips.

HALIBUT AND VEGETABLE LO MEIN

  1 tablespoon  vegetable oil
  1 pound  halibut, snapper, or salmon fillets -- cut into 3/4-inch pieces
  1 medium  onion -- cut into thin wedges
  1 (14 1/2-ounce) can  ready-to-serve chicken broth
1 1/2 cups  uncooked fine egg noodles -- (3 ounces)
  1 (16-ounce) package  refrigerated chopped vegetables for stir-fry
1/3 cup  stir-fry sauce
  1  tablespoon  packed brown sugar

Heat oil in 12-inch nonstick skillet over medium-high heat. Add fish; stir-fry 3 to 5 minutes or until fish flakes with fork. Remove fish from skillet.

Add onion to skillet; stir-fry 2 minutes. Add broth; heat to boiling. Stir in noodles and vegetables; heat to boiling. Cover and boil about 10 minutes or until noodles and vegetables are tender.

Stir in fish, stir-fry sauce and brown sugar. Cook 2 to 4 minutes, stirring occasionally.  Yield: 4 servings.

LAPSANG SOUCHONG CHICKEN

2 tablespoons loose Lapsang Souchong tea leaves (divided)
2/3 cup water
3 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper
6 brown or white mushrooms, sliced thinly
1 bell pepper, sliced thinly
2 garlic cloves, finely chopped

In a spice blender, coffee grinder (clean first) or with a mortar and pestle, grind two-thirds of the tea leaves until fine.

Add remaining tea leaves to the 2/3 cup water, bring to boil and brew for 4 minutes. Discard leaves.

Add olive oil to a large nonstick pan and begin cooking chicken breasts over medium heat. Immediately sprinkle ground tea leaves, along with a little salt and pepper, on each side of chicken. Cover and cook, keeping chicken covered to retain moisture. Turn it only once or twice, only partially cooking chicken, perhaps 6 to 8 minutes total.

Meanwhile, pour brewed tea into a medium pan over high heat and bring to a boil. Add mushrooms, bell pepper and garlic cloves. Season with salt and pepper. Reduce heat, cover and simmer for 5 minutes or so.

Pour tea and veggies over chicken and serve. Suggested accompaniments: mashed Yukon Gold potatoes with garlic, butter and sour cream, and spinach salad.

LEMON 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.

LENTIL ROAST RED ONION AND THYME SOUP

12oz brown lentils
1 bay leaf
2 cloves garlic, peeled and crushed
2 slices onion
1 carrot, roughly chopped
2 sprigs thyme
2 red onions, peeled and roughly chopped
2 tbsp olive oil
1/2 tbsp balsamic vinegar
1 tsp caster (superfine) sugar
Chicken stock
Salt and freshly ground black pepper

To garnish:
Crème fraichè
Snipped chives

To serve:
Fresh bread

Preheat the oven to 375 degrees F.

Wash the lentils well and place in a saucepan. Just cover with water and add the bay leaf, garlic, onion, carrot and thyme. Bring to the boil and simmer for 30 minutes.

Meanwhile, put the onions into a roasting pan with the oil, salt and pepper, vinegar and sugar and roast for 25-30 minutes or until tender.

Strain and rinse the lentils and whisk to a puree in a food processor with the onions. This will have to be done in several batches. Pour into the rinsed-out saucepan. Season and add chicken stock.

Pour into warmed bowls with crème fraichè and snipped chives.

MEXICAN BEEF STEW

1 1/2 lb. ground beef
1 large onion, chopped
1/2 tsp. garlic powder OR 2 cloves garlic, minced
1 can (10 3/4 oz.) tomato soup
1 can (10 oz.) beef broth
1 cup water
2 tbsp. chili powder
3 medium potatoes, peeled and cut into cubes
1 can (about 16 oz.) whole kernel corn, drained
Shredded Cheddar cheese

Cook beef, onion and garlic powder in skillet until browned. Pour off fat.

Add soup, broth, water, chili powder and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes or until potatoes are tender. Add corn and heat through. Top with cheese. Serves 6.

ORANGE HONEY CHEESECAKE
Makes: 16 servings

1 cup graham cracker crumbs
1/4 cup finely chopped Walnuts
2 Tbsp. sugar
2 Tbsp. butter or margarine, melted
1/2 tsp. ground cinnamon
4 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1/2 cup honey
2 Tbsp. flour
1 tsp. vanilla
4 eggs
1 Tbsp. 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 spring-form pan). Mix cracker crumbs, walnuts, 2 Tbsp. sugar, the butter and cinnamon; press firmly onto bottom of pan.

Beat cream cheese, 1/2 cup sugar, the honey, flour and vanilla in large bowl 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 orange peel; pour over crust.

Bake 1 hour to 1 hour 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.

How To Avoid Cracked Cheesecakes: After adding the eggs, be careful not to over-beat the batter since this can cause the baked cheesecake to crack.

PARSNIP CHOWDER

1/4 lb salt pork or bacon, diced
1 medium onion, chopped
3 Tbsp all-purpose flour
4 medium parsnips, peeled and diced
2-4 medium potatoes, peeled and diced
2 cups water
4 cups milk
8 oz chopped fresh or frozen spinach, thawed
Salt and freshly ground pepper to taste

Cook the salt pork in a large, heavy pot over moderate heat until crisp.  Remove with a slotted spoon and reserve.  In the remaining fat, cook the onion and flour until the onion is tender but not browned, about 5 minutes.  Add the parsnips and potatoes, stirring to coat them well, and cook for 5 minutes.  Add the water, bring to a boil, and simmer covered until the parsnips are tender, 20 to 30 minutes.  Add the milk and spinach and bring to a boil.  Adjust the seasoning with salt and pepper and serve garnished with the reserved salt pork.  Serves 6 to 8.

PEACH KUCHEN

1/2 cup sugar
1/2 cup brown sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/4 pound butter
8 fresh peaches, cut in halves with pits removed
1 tsp. cinnamon
2 egg yokes, beaten
1 cup sour cream

Mix sugars together in a bowl. In another mixing bowl, combine flour, baking powder and salt and then add 1 Tbsp. of the sugars. Add butter and mix until crumbly. Place mixture in 13 x 9 inch pan and spread evenly over the bottom and sides. Add peach halves evenly over the crust, add cinnamon to remaining sugars and then sprinkle cinnamon sugar evenly over the peaches. Bake in pre-heated 400 degree oven for 15 minutes. Mix egg yolks and sour cream and pour over peaches. Return to 400 degree oven for about 30 minutes more. Serve warm with frozen yogurt or ice cream.

PINEAPPLE-CHEESE SANDWICHES

1 loaf bread
1 - 20 oz. can crushed pineapple in heavy syrup, drained, reserve juice
2 - 8 oz. bags Velveeta shredded cheese (quicker and easier to make with
purchased shredded cheese) 1 for recipe, 1 for extra on hand
2 Tbsp (heaping) miracle whip - to taste, enough to make moist
2 tsp sugar or Splenda, more or less, to taste

Mix drained pineapple, 1 bag of cheese, miracle whip and sugar.  Mix well. If dry add miracle whip or reserved syrup from pineapple. If too moist, add more cheese.  You can easily adjust this recipe to your taste.  Spread on bread to make sand-wiches.  Quarter sandwiches and arrange on platter.  Just sort of taste as you go and add until it suits you. 

PINEAPPLE MEAT LOAVES
 
1   beaten egg
1/2  cup quick-cooking rolled oats
1/2  cup finely chopped onion
1/4  cup finely chopped green pepper
1/4  teaspoon salt
1  pound lean ground beef
1  8-ounce can crushed pineapple (juice pack), drained
2  tablespoons bottled sweet-and-sour sauce or barbecue sauce (optional)

In a large mixing bowl stir together egg, oats, onion, green pepper, and salt. Add beef and pineapple; mix well.

Divide mixture into 6 equal portions. Shape each portion into a 4x2-inch loaf. Place loaves in a 13x9x2-inch baking pan.

Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until meat is no longer pink. Top each loaf with 1 teaspoon of the sweet-and-sour or barbecue sauce, if desired. Makes 6 servings.

PORK PICCATA
 
1 whole pork tenderloin
3 tablespoons flour
2 teaspoons lemon pepper
2 teaspoons butter
1/4 cup dry sherry
1/4 cup lemon juice
4-6 thin slices lemon
4 tablespoons capers, drained

Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper. Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7-8 minutes total. Add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened. Serve garnished with lemon slices and capers. Serves 4

PORK STIR-FRY WITH SNOW PEAS
Serves: 4 person(s)

17 1/2 oz pork stir-fry strips
1 Tbsp Shaoxing rice wine or dry sherry (optional)
2 Tbsp soy sauce
2 Tbsp peanut oil
2 garlic cloves, chopped
1 small red chili (to taste), seeded and sliced
6 spring onions, cut into bite size pieces
2 Tbsp oyster sauce (to taste)
1 tsp sugar
1 chicken stock cube
1 piece of ginger (half inch), chopped
2 tsp cornstarch
6 1/2 oz snow peas, halved

Gather all equipment and prepared ingredients. Wash and steam rice.

Mix oyster sauce, sugar, stock cube and water together. Combine pork with cornstarch, rice wine, soy sauce and marinate for 10 minutes.

Heat wok or skillet until hot. Add a drizzle of oil, stir fry garlic, ginger and chilli until fragrant. Stir-fry pork in 1-2 batches for about a minute and remove.

Add a little more oil, stir-fry spring onions and snow peas for 30 seconds until hot, but still crisp. Return pork.

Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix together and heat through. Taste and serve with steamed rice.

Variations: Use your favorite stir-fry vegetables or sauce.



POT ROAST CHICKEN
Makes 4 - 6 servings

3 medium onions, peeled and quartered
8 stalks of celery, washed and cut in thirds
8 medium carrots, peeled and cut in thirds
1 1/2 tsp. dried rosemary
1 1/2 tsp. dried thyme
1 1/2 tsp. dried parsley
1 1/2 tsp. dried sage
1 1/2 tsp. dried oregano
2 tsp. black pepper from the shaker
1 tsp. salt
2 Tbsp. oil
3 pound whole chicken, washed inside and out
1 pound small red potatoes
15 ounce can chicken broth
2 Tbsp. flour
3/4 cup water

In a Dutch oven that you can use in your oven, brown together the onions, celery, carrots, rosemary, thyme, parsley, sage, oregano, pepper, salt, and oil. This will take 5 to 8 minutes over medium heat.

With a slotted spoon, remove all the ingredients and place in a bowl, except the drippings. Leave them in the Dutch oven. Set the bowl aside.

Add the chicken to the Dutch oven. Brown it on all sides, then place it ON ITS BACK in the Dutch oven. This will take about another 5 - 8 minutes.

Return all the vegetables and herbs to the Dutch oven. Add the potatoes which you have washed, but not peeled, and the chicken broth. Cover the Dutch oven.

Bake at 400 degrees for an hour and a half. When the chicken is tender, remove it to a platter and cut into serving pieces. Surround the chicken with the vegetables and herbs.

Add the flour to the 3/4 cup water and blend. Stir into the drippings left in the Dutch oven, stirring constantly over medium heat until drippings have thickened enough for gravy.

This is a great dinner any time of year, but really warms the soul, the home, and the heart on those rainy, dreary autumn days. It's so packed with good taste that you don't even notice all the great vitamins and minerals you are getting to keep healthy and fit!

Not peeling the potatoes keeps most of the nutrients inside. The herbs add Vitamin C, A, and needed minerals to a daily diet.

Skimming the drippings before mixing in the flour and water will keep this meal relatively cholesterol free.

Try making up a banana bread recipe using canned pumpkin in place of the banana in the recipe to serve with this great supper idea!

PROVENCAL FISH CHOWDER
(Aigo Sau)

2-3 lbs skinless fillets of firm white fish, cut into bite-size pieces
6 medium potatoes, peeled and thinly sliced
2-4 cloves garlic, finely chopped
1 onion, thinly sliced
2 large tomatoes, peeled, seeded, and chopped
Salt and freshly ground pepper to taste
Bouquet garni made from bay leaves, celery leaves, parsley, and orange peel
1/4 cup extra-virgin olive oil
6 cups fish stock or water
6-8 slices French bread, toasted and rubbed with a clove of garlic
Rouille (see below)

Arrange the fish in a single layer in a lightly oiled large skillet or heat-proof casserole.  Layer the potatoes on top, followed by the garlic, onion, and tomato.  Season with salt and pepper and add the bouquet garni.  Drizzle the olive oil over everything and add the stock.  Bring to a boil over high heat, reduce the heat to low and simmer covered until the potatoes are tender, 15 to 20 minutes.  Place
a slice of toasted French bread in each of 6 to 8 serving bowls and ladle the soup over them Serve rouille on the side.  Serves 6 to 8.

Rouille

1 medium potato, peeled, coarsely chopped, and cooked until tender in boiling
salted water
3-4 large cloves garlic, finely chopped
1/4 cup pimientos
1/4 cup extra-virgin olive oil
1/2 tsp dried thyme
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Combine all ingredients in an electric blender or food processor and process until smooth.  Stir into fish soup, to taste, at the table. Makes about 1 1/2 cups

QUEEN VICTORIA SOUP

2 Tbsp butter
1 medium onion, chopped
3 ribs celery, finely chopped
1/2 lb mushrooms, finely chopped
4 cups chicken or vegetable stock
1/2 cup chopped cooked chicken
1/2 cup chopped cooked ham
1 Tbsp quick-cooking tapioca
2 cups half-and-half, heavy cream, or milk
Salt and freshly ground pepper to taste
Chopped parsley for garnish

Heat the butter in a large heavy pot over moderate heat and sautè the onion for 5 minutes.  Add the celery and mushrooms and cook, stirring occasionally, for 10 minutes.  Add the stock, chicken, ham, and tapioca and bring to a boil.  Reduce the heat and simmer covered, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the half-and-half and bring to a boil.  Adjust the seasoning with salt and pepper and garnish with chopped parsley.  Serves 4 to 6.

REUBEN SANDWICHES

12 slices rye bread
12 slices Swiss cheese
2 pounds corned beef, sliced thin
2 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Butter

Place 1 slice of Swiss cheese and several slices of corned beef on 6 slices of rye bread; top with desired amount of sauerkraut and Thousand Island dressing. Place remaining 6 slices of rye bread on top and butter both sides of the sandwich. Grill in skillet on each side until brown. Slice and serve.

ROASTED CHICKEN WITH MOROCCAN SPICES

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons Hungarian sweet paprika
1 tablespoon ras-el-hanout*
1 tablespoon chopped fresh mint
1 tablespoon salt
2 teaspoons grated lemon peel
1 teaspoon ground black pepper
1 garlic clove, peeled
1 4 3/4- to 5-pound whole free-range organic chicken
2 small whole lemons, pierced all over with fork
6 garlic cloves, unpeeled

Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.

Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent over-browning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

SALMON TOSTADAS
--"Cancun Style" Serves 4.

4 pieces of salmon fillet
(Skin off on both sides; your fishmonger can take the skin off, if you want.
You can get pieces 2 to 3 inches wide each, depending on the size of the
salmon.)
Blackening spice to coat fish. (You can choose your favorite brand. Hot or mild.)
Olive oil spray
2 Tbsp canola or corn oil
1 cup mayonnaise (Lite is fine)
1 cup sour cream (Lite is fine)
1 package (1.25 oz.) dry taco seasoning mix
4 8-inch tortillas (You can use any flavor.)
Canola oil for frying in pan (Probably 2 cups)
1 large lime
1 7-oz. can kernel corn, drained
1 cup diced red onion
2 cups shredded red cabbage
2 ripe avocadoes, sliced into wedges
2 cups grape or cherry tomatoes, sliced in half
1/4 cup fresh cilantro, chopped

First the easy stuff. Mix the mayo, sour cream and taco seasoning in a small bowl. Set aside.

Spray the salmon pieces with olive oil and coat them in your spice mixture. How much you put on is up to your taste. Enough to cover the top side is probably plenty. Set aside.

You can do this next step ahead or enlist your friends at a dinner party to help. Chop the red onion, shred the cabbage, slice the avocados (Don't do this very far ahead or the avocados will brown.), slice the cherry tomatoes and chop the cilantro.

Now you're ready for the action. Heat the oil in a large sautè pan. You want the oil one inch deep. Heat the oil until ready for deep-frying. You can tell when it's ready if you sprinkle a few drops of water off your hand into the oil and it sort of spits back. You are going to deep-fry your tortilla shells so you have tostada shells which are fried "Frisbees." You want them to remain hot and crispy, so this is something you will do just before you assemble dinner. Fry them one at a time until brown, turning over halfway through the frying process. They will become stiff. Drain on paper towels. Just stack them with a piece of paper between each one. (You may want to toss out the first one. The first is usually a little greasy because the oil isn't fully heated, so have a few extras on hand in case you need to make more.)

While the tortillas are frying, you can start your salmon. Heat the oil in the pan and place the fillets in the pan. You want to lightly brown them on both sides. How long you cook them depends on how you like your salmon. If you like it medium rare, you will just sear the outsides and leave the inside deep pink. Most folks like the salmon fully cooked, so you'll fry until the salmon flakes easily and is light pink throughout. This will take 5 to 7 minutes in Medium-High heat. If you don't feel confident watching the salmon and the frying tortillas at the same time, do the tortillas first. The salmon will cool rather fast (if you do it first) and you'd rather have warm salmon than a hot tortilla.

Now you are ready for assembly. This is not a science. You are just going to stack things so they look pretty to you. Start by coating one side of each tortilla with the mayo mixture; this is your "sauce" of sorts. Put your tortillas sauce side up on your dinner plates. Then put on the cabbage and red onion. Sprinkle on some corn. Then put on the salmon. Drizzle the salmon with lime juice. (Just squeeze the lime over the salmon. No need to juice the lime ahead.) You can leave the salmon as a whole piece or break it into chunks with a fork. The top layer will have the avocado slices, the tomatoes and the remainder of the corn and the cilantro. It's quite colorful.

You can serve with chips and salsa on the side and even add a side dish of refried beans if you want, but if you had an appetizer ahead of time, this is really quite a satisfying meal without any additions.

Served with a Key lime tart for dessert, it felt like eating "summer" in the winter. A nice change. This would also make a great summer meal. You can grill your salmon and eat the meal outside.

SAVORY SAUSAGE & RICE SKILLET

1 lb. sweet Italian sausage, cut into 1" pieces
1 cup sliced celery
1 large onion, chopped
1 medium green pepper, cut into 2" strips
1 medium red pepper, cut into 2" strips
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed OR 1 tbsp. chopped fresh thyme
1 cup uncooked regular brown rice
1/2 cup uncooked wild rice
 2 cans (14 oz. each) chicken broth 
2 tbsp. chopped fresh parsley

Cook sausage in large nonstick skillet until browned. Add celery, onion, peppers, garlic and thyme and cook until vegetables are tender.

Add brown rice, wild rice and broth. Heat to a boil. Cover and cook over low heat 45 min. or until rice is done. Stir in parsley. Serves 6.

SCOTTISH APPLE PIE

2 refrigerated pie crusts (one 15-ounce package), room temperature
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes
9 tablespoons sugar, divided
1/2 cup gingersnap cookie crumbs
1/3 cup orange marmalade
1/3 cup golden raisins
1 teaspoon grated orange peel
1 tablespoon whipping cream

Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with 1 pie crust. Mix apples, 8 tablespoons sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.
Blend cream and 1 tablespoon sugar in small bowl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.

SHRIMP WITH ORANGE AND GINGER
Makes 3 or 4 servings

2-inch piece of fresh ginger root
2 garlic cloves
1 tablespoon sesame oil
¼ to ½ teaspoon crushed dried chilies, or to taste
Salt and freshly ground black pepper
1 pound shelled raw jumbo shrimp, thawed if frozen
1 large red bell pepper
6 scallions
2 large oranges
1 tablespoon sunflower oil

Peel the ginger and grate it into a bowl. Finely chop the garlic and add to the ginger with the sesame oil, crushed chilies, salt and black pepper to taste. Add the shrimp and toss until coated. Cover and leave to marinate at room temperature for 10 to 15 minutes.

Meanwhile, thinly slice the red pepper. Thinly slice the scallions on the diagonal, keeping the white and green parts separate. Peel and segment the oranges, catching the juice in a bowl (there should be 3 to 4 tablespoons), then cut the segments in half crosswise and add them to the bowl.

Heat a wok or large, deep skillet over moderately high heat until hot. Add the shrimp and stir-fry for a few minutes until the shrimp turn pink all over. Remove with a slotted spoon and set aside on a plate.

Heat the sunflower oil in the pan. Add the red pepper and the white parts of the scallions and stir-fry for five minutes or until softened. Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.

To serve: Taste for seasoning and serve immediately, sprinkled with the green parts of the scallions.

SOUP-ERB CHICKEN CASSEROLE
Chicken, pasta and vegetables are cloaked in a creamy broccoli-cheese sauce and crowned with a crunchy topping of herbed stuffing and Parmesan.

1 can (10 3/4 oz cream of broccoli soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
2 cups hot cooked elbow pasta
2 cups cubed cooked chicken OR turkey
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter OR margarine, melted

Preheat oven to 400°F.

Mix soup, milk, mozzarella cheese, garlic powder and pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots. Bake 20 min. Stir.

Mix stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 min. or until hot. Serves 8.

SPANISH BAR CAKE

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon grated nutmeg

Sift the above ingredients together and set aside.

1/2 cup butter
1/4 cup solid shortening
1 1/2 cups granulated sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup chunky applesauce
1 cup plump raisins (soak the raisins in warm water to plump them up while
mixing the other ingredients-drain well before adding to batter)
1/2 cup rough cut toasted walnuts


Preheat oven to 350 degrees F.   Grease and flour a 9 x 13-inch pan.

Cream the butter, shortening together, add eggs and beat well. Turn mixer on low speed and add vanilla extract and applesauce. Add raisins and walnuts. Keeping the mixer at low speed start adding the dry ingredients. DO NOT over-mix.  Just make sure the flour is all in, then stop mixing. Pour into the pan and bake in the middle of the oven for 45 minutes or until the center tests done.
Yield: This makes one 9 x 13-inch cake.

Cream Cheese Frosting

8 ounces cream cheese softened
4 Tablespoons butter
2 teaspoons vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup milk
1 Tablespoon fresh lemon juice

Beat well, adding more milk or confectioners' sugar to make it smooth and easy to spread.

SPANISH BAR CAKE 02

4 cups water
2 cups raisins
1 cup shortening
4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground clove
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
2 eggs
1 cup chopped nuts

Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch cake pan.  Cook
raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.  Combine flour, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake for 35 minutes

SPANISH BAR CAKE 03
 
1 20-ounce can apple pie filling
4 Large eggs
1 tablespoon apple pie spice
1/4 teaspoon ground cloves
1 18-ounce package yellow cake mix
1 cup raisins
1 cup walnuts
Frosting (recipe follows)

Preheat oven to 325 degrees. In blender, combine pie filling, eggs, apple pie spice and cloves until smooth. Place in large bowl; add cake mix.  Beat 4-5 minutes. Stir in raisins and nuts. Pour into greased 9 x 13  inch pan and bake for 55 minutes or until cake tests done. Cool 30 minutes on rack. Frost cake.

Frosting

1 8-ounce package cream cheese, softened
1/4 pound butter (1/2 cup)
1/3 cup dark corn syrup
1/4 teaspoon ground cloves
1 tablespoon grated dry orange peel (less, if fresh)
3-1/2 cups confectioners' sugar

Combine all ingredients. Beat until creamy and of a spreading consistency.

SPLIT PEA AND HAM SOUP

1 pound dried green split peas
5 cups canned chicken broth
5 cups water
1 meaty ham bone, or 2 smoked ham hocks
2 ribs celery, leaves included, diced
3 tablespoons chopped fresh Italian (flat-leaf) parsley (divided)
1/2 teaspoon crumbled dried tarragon leaves
4 tablespoons (1/2 stick) unsalted butter
1 cup diced, peeled carrots
1 cup diced onion
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 tablespoons dry sherry
1/2 teaspoon freshly ground black pepper

Rinse the split peas in a strainer and then combine them with the chicken broth and water in a large soup pot. Bring to a boil.

Add the ham bone, celery, 1 tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.

Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, for 30 minutes.

Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup.

Add the sherry, pepper and remaining 2 tablespoons parsley. Heat through; serve immediately. -- From "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

STIR-FRIED BEEF SALAD IN TORTILLA CUPS

4 flour tortillas (8'')
Vegetable cooking spray
1 lb. boneless beef sirloin OR top round steak, 3/4" thick
1/2 tsp. garlic powder OR 2 cloves garlic, minced
1 tbsp. vegetable oil
1/2 cup Picante Sauce
1/4 cup prepared Italian salad dressing
4 green onions, cut into 1" pieces
1 cup cherry tomatoes cut in half
4 cups salad greens torn in bite-size pieces

Preheat oven to 400°F. Place 4 (4-oz.) custard cups, upside-down in shallow baking pan. Soften tortillas according to pkg. directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake 10 min. or until edges are golden. Let cool.

Slice beef into very thin strips. Toss beef with garlic powder. Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.

Add picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to skillet and heat through.

Arrange 1 cup salad greens in each tortilla cup. Spoon beef mixture over salad greens. Serves 4.

To make slicing easier, freeze beef 1 hr.

Serve extra tortilla chips on the side, with more salsa. Slice oranges for dessert to serve with Pepperidge Farm® Pirouette cookies.

SWEET CORN AND ZUCCHINI SOUP
Serves: 6 person(s)

1 onion, chopped
14 oz zucchini, grated
1 tsp cracked black pepper (or to taste)
4 chives, snipped, for garnish
1 cup water
2 cup buttermilk
14 oz creamed corn, canned

Cook onion in a small amount of water in a large saucepan until softened. Add zucchini, corn and water and bring to the boil.

Cover and simmer for 15 minutes or until zucchini is tender.

Add buttermilk and reheat without boiling. Season to taste and garnish with chives.

SWEET ONION KIELBASA
Makes 4 to 6 appetizer servings

1 pound kielbasa sausage
1 small onion, chopped
2 tablespoons butter
12-ounce can beer (darker beer gives more flavor)
1/3 cup honey
2 or 3 tablespoons spicy, brown or Dijon mustard
Pepper and/or chili powder (or favorite spices), to taste

Slice kielbasa into ½-inch medallions. Sauté onion in butter until onions are transparent. In a large skillet, bring ½ can of beer to a slow boil and add kielbasa. Cook until the beer is reduced by half, then add the remaining ½ can of beer. Add honey and mustard, and spices to taste. Let simmer for 5 minutes or until sauce reaches a honey-like consistency. Mix onions into the finished sauce.

SWEET POTATO SOUP

4 cups beef, chicken, or vegetable stock
3 medium sweet potatoes, peeled and chopped
2 ribs celery, chopped
2 onions, chopped
1 bay (laurel) leaf
2 tsp chopped fresh tarragon or 1 tsp dried
2 cups half-and-half or milk
Salt and freshly ground pepper to taste
Sour cream or plain yogurt for garnish (optional)
Chopped fresh chives, tarragon, or parsley for garnish (optional)

Combine the stock, sweet potatoes, celery, onion, bay leaf, and tarragon in a large pot and bring to a boil over high heat.  Reduce the heat and simmer until the vegetables are tender, 20 to 30 minutes. Discard the bay leaf, puree the soup in batches in an electric blender or food processor, and return to the pot.  Add the half-and-half, salt, and pepper and bring to a simmer.  Garnish with a dollop of sour
cream and a sprinkle of chopped herbs if desired.  Serves 6 to 8.

SWISS FLOUR SOUP
(Mehlsuppe)

4 Tbsp butter
2 medium onions, thinly sliced
6 Tbsp all-purpose flour
5 cups beef stock (or chicken if you add pork or fish)
Salt and freshly ground pepper to taste
any amount of any kinds of veggies, chopped finely
any amount of any cooked meat, chopped finely

1 1/2 cups (375 ml) grated Gruyere, Emmental, or Swiss cheese for garnish

Heat the butter in a large pot over moderate heat and sautè the onions until tender but not brown, about 5 minutes.  Stir in the flour and cook, stirring frequently, until golden brown, about 5 minutes.  Add the stock and bring to a boil, stirring occasionally.  Adjust seasoning with salt and pepper.  Divide the cheese into 4 to 6 bowls and ladle the hot soup over it.  Serves 4 to 6.

TUNNEL OF FUDGE CAKE
There are many variations of the original 1966 Pillsbury Bake-Off recipe. It's easy to understand why. How pudding-like the center is depends on time and temperature, the proportion of sugar to flour and the protein content of that flour.

Cake:
1 3/4 cups butter, at room temperature (31/2 sticks)
1 3/4 cups granulated sugar
6 eggs
2 cups powdered sugar
21/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts (8 ounces)
Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
1 1/2 to 3 tablespoons milk

Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Butter a 12-cup Bundt pan. Dust with flour and shake out any excess. To make cake: In a large bowl using an electric mixer, beat the butter and granulated sugar until light and fluffy, 1 to 2 minutes. Add the eggs, 1 at a time, beating well after each addition.

Gradually add the powdered sugar, beating until combined. Using a spoon, stir in the flour, cocoa and nuts, and mix until combined. Scrape the batter into the prepared pan and spread it evenly.

Bake for 56 to 58 minutes. (Because this cake has a soft center, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are crucial. The surface will have a thin crust but will not appear to be done.)

Transfer the pan to a wire rack to cool for 1 hour. Invert onto a serving plate and set aside to cool completely. To make glaze: In a small bowl, combine the powdered sugar, cocoa and 11/2 tablespoons milk. Mix until well-blended, adding some of the remaining milk, 1/2 tablespoon at a time, if necessary to achieve a spreadable consistency.

Spoon the glaze over the top of the cooled cake, allowing some to run down the sides.


VEGGIE & BEEF NOODLE BOWL
Serves 4

4 oz. angel hair pasta, uncooked
1/4 cup Catalina Dressing
1 lb. boneless beef sirloin steak, cut into thin strips
2 cups each sliced carrots, bok choy and red peppers
1 can (14-1/2 oz.) low sodium beef broth
1 tsp. each ground ginger and garlic powder

Cook pasta as directed on package.

Meanwhile, heat dressing in large skillet. Add meat and carrots; cook and stir 5-7 min. or until meat is cooked through.

Add bok choy, peppers, broth and seasonings; stir. Cook until heated through, stirring occasionally. Serve over hot drained pasta.

You can substitute a 16-oz. bag of frozen stir-fry blend vegetables for the sliced fresh vegetables. Add with broth and simmer for 5 min. or until heated through.

WHIPPED SHORTBREAD COOKIES

1    cup butter, softened
1 1/2    cups all-purpose flour
1/2    cup icing sugar
1/4    cup red maraschino cherries
1/4    cup green maraschino cherries

Preheat oven to 350 degrees F.

In a mixing bowl and using an electric mixer, combine butter, flour and icing sugar and mix until mixture is a smooth consistency.

Spoon out onto a cookie sheet by teaspoonfuls, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350 F oven for 15 to 17 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.

Remove from oven and let cool on cookie sheet for about 5 minutes.

Transfer onto wire racks to finish cooling.

Store in a container with a lid and separate each layer with wax paper.

WHITE PEPPER AND GINGER LEMON CAKE
This cake has an intriguing, albeit unexpected, combination of sweet and hot flavors. That has made it an often-requested alternative to the common lemon pound cake. The cake is similar in concept to a pound cake but is as dense, rich and moist as an English pudding.

Finely grated zest of 2 large lemons
2 tablespoons fresh lemon juice
1 1-by-1/2 inch piece fresh ginger (see note)
3 cups all-purpose flour, plus more for dusting pan (divided)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground white pepper (preferably freshly ground)
1 cup unsalted butter, at room temperature (2 sticks)
13/4 cups granulated sugar
3 eggs
1 cup buttermilk

Lemon glaze:
1/3 cup lemon juice
1/2 cup granulated sugar

To make cake: Adjust the oven rack one-third up from the bottom of the oven and preheat the oven to 325 degrees. Butter a 10- to 12-cup Bundt pan. Dust with flour and shake out any excess.

In a small cup, combine the zest and juice. Grate (do not mince) the ginger and add it to the lemon juice mixture. Set aside.

Sift together the flour, baking soda and baking powder, salt and pepper. Set aside.

In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy, about 3 minutes. Add the sugar and beat for about 1 minute. Add the eggs, 1 at a time, beating until incorporated after each addition.

Reduce the speed to low, add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour. Stir in the lemon and ginger mixture and blend just until combined.

Scrape the batter into the prepared pan. Smooth the top by briskly rotating the pan first in one direction, then the other (the batter should be rather heavy).

Bake for 70 to 80 minutes, until a cake tester inserted gently in the middle comes out clean and dry. (If you have used a 12-cup pan, the cake will not rise to the top of the pan, but that is all right.) Make glaze as soon as the cake is put in the oven to allow the flavors time to meld.

Let the cake stand in the pan for 5 to 10 minutes. Cover with a rack, turn the pan and rack over, remove the pan and place the cake on the rack over a large piece of aluminum foil to catch drippings of the glaze.

Glaze the cake while it is still warm. After the cake is removed from the pan but while it is still warm, stir the glaze to recombine. Using a pastry brush, brush the glaze over the warm cake, allowing some to drip into the hole. The cake will easily absorb all of the glaze. If some of the glaze drips onto the foil, pour the glaze back over the cake. Set aside until cool.

Using 2 wide metal spatulas, or using a flat-sided baking sheet as a spatula, transfer the cake to a serving plate. The cake is even better if it ages for a day or two covered with plastic wrap -- the spicy hotness cools a bit as it ages.

To make glaze: In a bowl, combine the juice and sugar. Makes about 1/2 cup.

Note: To grate ginger, peel it and use a ginger grater, a rasp or a fine-holed grater. -- From "Maida Heatter's Book of Great American Desserts"