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 STRUDEL
APPLESCOTCH PIE
BAKED CATFISH WITH AMARETTO CREAM SAUCE
BAKED COD PROVENCAL
BAKED FILLET OF CATFISH CREOLE
BALLY'S SWEET AND SOUR CABBAGE SOUP
BANANA SWEET POTATO PUFF CASSEROLE
BEEF AND CABBAGE SOUP
BROCCOLI SLAW
BRONZED CATFISH FILLETS
CABBAGE AND PINEAPPLE SALAD
CARAMELIZED SEA SCALLOPS
CATFISH PARMESAN
CHEESE TEA SANDWICHES 
CHOCOLATE BUTTERMILK PIE
COD AU GRATIN
CODFISH WITH SHALLOTS AND RED WINE
CREAM CHEESE SPREAD
CREAM OF ASPARAGUS SOUP
CREAMY STRAWBERRY-LEMON SQUARES
CUBAN-STYLE ROAST PORK
DECADENT CHOCOLATE CAKE
DOUGH ENHANCER FOR BREAD MACHINE
FILLET OF LEMON SOLE WITH LEEK AND SORREL
FISH CHOWDAH
FLORIDA ORANGE MELTS
FLOUNDER OR SOLE FLORENTINE AU GRATIN
FOX HUNTER'S PIE
FRESH CODFISH DAUDET
GINGER AND CILANTRO POACHED HALIBUT
GINGERBREAD
GLAZED CARROTS
GRILLED BASIL CHICKEN
GRILLED BUTTERFLIED LEG OF LAMB
GRILLED GROUPER WITH CREAMED LEEKS
GRILLED HALIBUT WITH CUCUMBER SAUCE
GRILLED SALMON DANISH STYLE
GRILLED SHRIMP WITH CITRUS SALSA
HAM LOAF
HAM PIE
HARD COOKED EGGS IN RUSSIAN DRESSING
HOT DRUNKEN SPARERIBS
INDIAN CURRIED CAULIFLOWER
ITALIAN EASTER PIE
ITALIAN SPONGE CAKE
LEMON PANCAKES
MEXICAN CHEESE INFORMATION
ORANGE-TARRAGON CHICKEN
PEACH SMOOTHIES
PLOUGHMAN'S LUNCH
PORK TENDERLOINS BRAISED WITH RED CABBAGE
RAINBOW TROUT WITH GREEN ONION
RASPBERRY-LEMON PIE
SCALLOPED EGGS
SESAME ORANGE TROUT
SIMPLE ROAST CHICKEN
SOUTHERN MILK GRAVY
SOUTHERN OVEN "FRIED" CHICKEN
SPRING ROLLS
SPRINGTIME ASPARAGUS
SWEET POTATO SALAD
TANGY LEMON CHICKEN
TILAPIA EN PAPILLOTE WITH ASPARAGUS AND SHRIMP
TOMATO ORANGE SOUP
TORCHETTI     
TRIPLE DECKER BLT SANDWICH RECIPE
TURKEY FAJITA WRAPS


APPLE STRUDEL

4 sheets filo pastry
2 tsp reduced fat margarine, melted
1 Tbsp water
1 lemon (peeled rind only)
1 Tbsp sugar or equiv. artificial sweetener
1/4 tsp nutmeg or cinnamon
2.20 lb green apples
2 Tbsp raisins (1.5 oz)

Preheat oven 350F.

Peel, core and dice apples. Place apples, water and lemon peel in a non-stick saucepan. Cook over moderate heat until soft but still firm. Stir occasionally to prevent apples from sticking. Remove from heat, add raisins, sweetener and cinnamon or nutmeg. Remove lemon rind.

Lay a sheet of filo pastry on a greased baking tray. Lightly brush pastry with some melted margarine. Place another sheet of pastry directly on top of first sheet and brush with margarine. Repeat the process with remaining two sheets.

Lay apple mixture along length of sheet, leaving at least 2 inches from sides and edges. Fold the sides and edges over. Gently roll mixture up to resemble a Swiss roll. Brush edges and top of strudel with remaining margarine. Slash top diagonally with serated knife 3 or 4 times.

Bake in moderate oven 30-40 minutes, or until golden brown.

Serve hot or cold, topped with Ricotta Cream.

APPLESCOTCH PIE

5  cups thinly sliced peeled tart apples (about 5 medium)
1  cup packed brown sugar
1/4 cup water
1 tablespoon lemon juice
1/4 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons margarine or butter
Pastry for 9-Inch Two-Crust Pie

Mix apples, brown sugar, water and lemon juice in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer just until apples are tender, 7 to 8 minutes. Mix flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and margarine; cool.

Heat oven to 425 degrees F.. Prepare pastry. Turn apple mixture into pastry-lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is golden brown, 40 to 45 minutes. Yield: 8 servings.

BAKED CATFISH WITH AMARETTO CREAM SAUCE
Makes 6 servings

Amaretto Cream Sauce:
1 cup heavy cream
3 tablespoon Amaretto liqueur
1 cup butter, cold, chipped into pieces

Catfish:
2 pounds catfish fillets, 5 to 7ounces each
sea salt to taste
cayenne pepper to taste
paprika for color
1/2 cup butter, melted
1/4 cup dry white wine
2 tablespoons fresh lemon juice

2 tablespoons butter
1/4 cup pecan halves

Amaretto Cream Sauce:
In medium saucepan, slowly reduce cream and Amaretto together until approximately 6 tablespoons remain. Slowly add butter, a few chips at a time, swirling pan constantly to incorporate butter into cream. Continue swirling until all the butter has been added. Do not boil. Keep warm and prepare as close to serving time as possible.

Catfish:
Preheat oven to 450 degrees F.

Season catfish with salt and cayenne, sprinkle with paprika and place in a baking dish. Add melted butter, wine and lemon juice. Bake uncovered oven 5 to 7 minutes (do not overcook).

While the fish is baking, sauté the pecans in butter until browned. Be careful not to burn. Place cooked catfish on a serving platter and top with Amaretto Cream Sauce and sautéed pecans.

BAKED COD PROVENCAL
Makes 4 servings

4 cod fillets, 6 to 8 ounces each
1 onion, medium dice
2 garlic cloves, minced
2 tablespoons olive oil
28 ounce can tomatoes, drained and chopped
1 tablespoon capers
1/4 cup fresh basil, chopped
8 black Greek olives, pitted
1 tablespoon lemon juice
1 teaspoon oregano, dried
salt to taste
1/4 teaspoon pepper

Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.

Sauté onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper. Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish. Bake in preheated oven for 10 minutes or until cooked through.

BAKED FILLET OF CATFISH CREOLE
Makes 4 servings

4 each 6 to 8 ounce catfish fillets

Creole Sauce:
2 tablespoons butter
1 cup chopped yellow onions
3/4 cup chopped celery
4 cloves garlic, minced
2 bay leaves, whole
1 teaspoon chili powder
salt to taste
cayenne pepper to taste
1/2 teaspoon sugar
1/4 teaspoon thyme
1/4 teaspoon dill
1/4 teaspoon sweet basil
2 cups tomato sauce
1 cup water
salt
cayenne pepper

In a heavy pot, sauté onions, celery, garlic and seasonings in butter until done (10 minutes). Add tomato sauce and water, bring to a rapid boil and reduce to simmer. Stir occasionally and cook approximately one hour. Add more water if necessary to retain volume. Season with salt and cayenne pepper to taste when finished cooking.

Place catfish fillets in a glass baking dish. Cover with Creole Sauce. Bake at 350 degrees F for 15 to 20 minutes. Serve at once with fresh steamed rice.

BALLY'S SWEET AND SOUR CABBAGE SOUP

1 to 2 pounds beef brisket
1/2 Bermuda or sweet onion, cut in - 1/4 -inch dice
1/2 cup vegetable oil
4 chicken bouillon cubes
2 cups canned plum tomatoes, strained and chopped; juice reserved
1/2 cup ketchup
1/2 cup tomato puree
1/2 cup canned crushed tomatoes
1 teaspoon sour salt (or table salt and a squeeze of lemon)
1 1/2 teaspoons white pepper, or to taste
1 1/2 teaspoons granulated garlic
3/4 cup sugar
1 large head of cabbage, cut in large dice

Cut the brisket into bite-size pieces. In a pot, bring the meat and 4 cups water just to a boil. Cover, reduce heat and simmer until brisket is tender, about 2 hours. Drain meat, reserving liquid. Set aside.

In a large Dutch oven or stock pot, sautè the onions in the oil until translucent. Add 4 cups water and bring to a boil. Reduce heat to simmer and add bouillon cubes. Stir to dissolve.

Add the tomatoes and their juice, ketchup, tomato puree, crushed tomatoes, sour salt, white pepper, garlic and sugar; simmer 20 minutes, stirring occasionally.

Add the brisket with its cooking liquid and the cabbage. Simmer an additional 15 to 20 minutes. (Do not allow to boil.) Set aside to cool; refrigerate overnight. Remove congealed fat if desired, reheat and serve. Makes 12 servings.

BANANA SWEET POTATO PUFF CASSEROLE

2 cups mashed sweet potatoes
1 cup mashed ripe bananas (3 medium)
3/4 teaspoon curry powder
1/3 cup sour cream
1/2 teaspoon salt
1 egg

In a large bowl, combine all ingredients. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish. Bake at 350 degrees F. in the oven for 20 minutes or until puffed and lightly browned. Yield: 6 servings.

BEEF AND CABBAGE SOUP

1-1/4 pounds beef top round roast
1 Slice thick-cut or 2 slices regular bacon, finely chopped
1 medium onion, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
2 medium ribs celery, cut into 1/4-inch dice
1 medium green bell pepper, cored, seeded and cut into 1/4-inch dice
1/2 cup rich red wine (try a cabernet sauvignon)
1/4 cup A-1 sauce
2 tablespoons Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 teaspoon granulated garlic (try bottled chopped garlic)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon whole caraway seeds
8 to 9 cups water
2 beef bouillon cubes, crumbled (or use 2 teaspoons Better Than Bouillon Beef Base)
1/2 large head green cabbage (about 12 ounces), cut into 1-inch large dice
1 (3-ounce) jar roasted red peppers, drained and diced

Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes. In a non-reactive large pot (ours was 6 quarts), add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot.

Sautè onions, carrots, celery and green peppers about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot.

Stir in wine, A-1 sauce, Worcestershire sauce, salt, pepper, garlic, oregano, thyme and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled beef bouillon cubes (or base). Stir until cubes or base have dissolved completely.

Add cabbage and roasted red peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water. (May need 1 cup at the end.) Yield: 10 cups

BROCCOLI SLAW

1/4 cup vegetable oil
1/2 cup white vinegar
1 Tbsp. sugar substitute
1 package oriental flavor Ramen noodles
1 pound pre-shredded broccoli
1/2 cup almonds

Combine vegetable oil with vinegar, sugar substitute and the flavor packet from the noodles and whisk together. Pour over slaw and top with almonds and the crushed ramen noodles just before serving.

BRONZED CATFISH FILLETS
Serves 2

2 - 8oz. Catfish fillets

Seasoning Mix:
3/4 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
2 tablespoons melted butter
1 tablespoon lemon juice

Combine salt and spices together in a bowl and mix well. Place catfish in a bowl and sprinkle seasoning mixture over fillets.

Pour melted butter and lemon juice over fillets and stir until fillets are completely coated with seasoning mixture.

Preheat a medium skillet over medium heat for 5 minutes. Place catfish fillets, curved side down in the skillet, and cook for 2 minutes. Turn the fish and cook for an additional 1-minute. Then flip again and cook 1 more minute or until cooked.*

When you are able to pierce the thickest part of the fillet easily, the fish is cooked.

Be extremely careful when flipping fish to avoid burning yourself. You should have your stove vent on during the cooking process to avoid filling your kitchen with smoke.

CABBAGE AND PINEAPPLE SALAD

1 pound young cabbage (or Chinese cabbage)
1 cup celery, cut diagonally (Chinese cut)
1/2 cup green peppers, in thin strips
1/2 cup tomatoes, in tiny wedges
1 cup fresh pineapple, in 1/2-inch dice
1 tsp salt
1 grind of freshly grated pepper
1 tsp salad herbs
1 cup yogurt
2 Tbsp sour cream
2 to 3 Tbsp milk

Shred in thin slivers 1 pound young cabbage (or Chinese cabbage). Lift a handful of cabbage at a time and from a 12-inch height allow the cabbage to drop lightly into a 2-quart bowl.

Add: 1 cup celery, cut diagonally (Chinese cut), 1/2 cup green peppers, in thin strips, 1/2 cup tomatoes, in tiny wedges, 1 cup fresh pineapple, in 1/2-inch dice, 1 tsp salt, 1 grind of freshly grated pepper and 1 tsp salad herbs.

Blend in lightly the following dressing: combine: 1 cup yogurt with 2 Tbsp sour cream and 2 to 3 Tbsp milk. Beat together until consistency of heavy cream. Add only enough dressing to hold the salad together.

Serve in small wooden salad bowls or one large bowl for the table. Garnish with parsley or watercress. Yield: 8 small salads or a 2-quart salad bowl

CARAMELIZED SEA SCALLOPS

16 - 20 large sea scallops
2 tsp. chili powder
1/3 cup lemon juice
1 tsp. lemon zest
1 tsp. curry powder
2 Tbsp. brown sugar

Combine chili powder and next 4 ingredients together in a medium saucepan and cook over low-heat until mixture starts to thicken. Add scallops and cook on each side until done. The mixture will start to cling to the scallop and form a thick layer. To make the layer even thicker, you can pour the scallops and glaze into a pan and broil them in the oven on low heat, rotating the scallops in the glaze.

CATFISH PARMESAN
Makes 6 servings

6 catfish fillets, 6 to 8 ounces each
2 cups dry breadcrumbs
3/4 cup grated parmesan cheese
1/4 cup parsley, chopped
1 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon basil
2 teaspoons salt or to taste
1/2 teaspoon pepper
3/4 cup butter, melted
lemon wedges

Combine bread crumbs, parmesan cheese, parsley, paprika, oregano, basil, salt and pepper. Dip Catfish in melted butter and roll in crumb mixture.

Arrange in well-greased 14x9x2 inch baking dish. Bake in preheated 375 degree oven for 15 minutes or until fish flakes easily. Cooking time will be less if using smaller fillets. Garnish with lemon wedges.

CHEESE TEA SANDWICHES 
(low carb)

1/2 cup whipped cream cheese
1/2 cup cheddar cheese shredded
1/2 tsp prepared mustard
1/4 tsp Worcestershire sauce
1/8 tsp ground red pepper optional
16 x cucumber slices unpeeled, diced

Combine first 4 ingredients; add red pepper, if desired, and set aside. With a 1 - 3/4 inch cookie cutter, cut two rounds out of each bread slice. Spread half of bread rounds with cheese filling; top with cucumber slices, and remaining bread rounds. Place in a shallow container, and cover with plastic wrap; top with a dampened dish towel, and refrigerate 8 hours. *Use a low carb bread. Yield 16 sandwiches.

CHOCOLATE BUTTERMILK PIE

3 ounces chocolate
1 9-inch prepared pie shell
3 eggs
3 egg yolks
1 and 1/2 cups buttermilk
4 Tbsp. butter, melted
Juice of 1 lemon
Zest of 1 lemon
1 tsp. vanilla extract
1/2 cups brown sugar
1 and 1/2 Tbsp. all-purpose flour

Bake pie shell in 350 degree oven for about 15 minutes. Allow to cool. Melt chocolate in a double broiler. Remove from heat and allow to cool slightly, then spread chocolate evenly around surface of pie shell. Whisk together eggs, egg yolks, buttermilk, butter, lemon juice and zest and vanilla. Combine sugar and flour together and slowly add to the egg and buttermilk mixture. Pour mixture into a saucepan and cook over medium heat for about 5 to 7 minutes or until thickened. Pour mixture into pie shell and bake for about 30 minutes at 350 degrees. The custard will set up while cooking and should firm up as it cools.

COD AU GRATIN

1 pound cod fillets, cubed
1/4 cup butter
1 small onion, finely chopped
1/4 cup flour
1 1/4 cups milk
1 teaspoon salt
pepper to taste
pinch nutmeg
1/2 cup breadcrumbs
1/2 cup cheddar cheese, grated

Preheat oven to 375 degrees F.

Place cod in a lightly greased baking dish.

In heavy saucepan, melt butter and sauté onion until soft. Stir in flour and whisk fairly constantly for about 4 minutes. Gradually stir in half the milk. Return to heat and beat until smooth and shiny. Gradually add remaining milk, salt, pepper and nutmeg. Cook, stirring, until smooth and thickened.

Pour sauce over fish and sprinkle with breadcrumbs and cheese. Bake for 15 to 30 minutes until sauce bubbles and fish is cooked.

CODFISH WITH SHALLOTS AND RED WINE
Serves 4

5 tablespoons unsalted butter
6 shallots, chopped
2-3/4 cups light-bodied dry red wine
bouquet garni, consisting of 2 parsley sprigs, 1/2 bay leaf, 1 sprig fresh thyme (or 1/8
teaspoon dried) and 1 stalk celery
Pinch of cinnamon
Pinch of sugar
2 pounds codfish fillets
Salt and freshly ground white pepper
2 tablespoons finely chopped fresh chives

Melt 1 tablespoon butter in a medium saucepan over high heat. Add the shallots and sauté for 5 minutes, or until translucent but not brown.

Add the wine and bouquet garni and simmer for 20 minutes, or until reduced to 1 1/4 cups. Add the cinnamon and sugar and simmer for about 12 minutes, or until reduced to 1/3 cup. Set aside.

In a large skillet, melt 1 tablespoon of the remaining butter over high heat.

Add the codfish and sauté for 5 minutes on each side, or until nicely browned.

Bring the reserved sauce to boil and whisk in the remaining 3 tablespoons butter. Season to taste with salt and pepper.

Place a portion of fish in the center of each serving plate and spoon the sauce over. Sprinkle with chives.

CREAM CHEESE SPREAD

1 - 3 or 4 oz package cream cheese
4 - 6 Tbsp sesame seeds
3 - 4 Tbsp soy sauce

Unwrap the cream cheese and coat all sides with sesame seeds.  Place on a small serving plate and pour the soy sauce over.  The soy sauce will form a small puddle on the plate, and can be mixed with the cream cheese mixture as diners serve themselves.  Serve with crackers, melba toast, or pita bread.  Serves 6 to 8 as an hors d'oeuvre.

CREAM OF ASPARAGUS SOUP

1 lb asparagus
4 cups canned or fresh chicken or vegetable stock
1 sprig of fresh thyme (optional)
1 cup milk, half and half, or cream
Salt and freshly ground pepper to taste
1 Tbsp lemon juice (optional)

Wash the asparagus and cut into 1 inch pieces.  Combine with 2 cups of the stock and the sprig of thyme in a saucepan. Bring to a boil over high heat and simmer covered for 5 to 8 minutes, until very tender.  Remove and discard the thyme.  Puree in an electric blender or food processor until smooth.  Return to the saucepan and add the remaining stock, milk or cream, and salt and pepper.  Bring to a simmer and add the optional lemon juice.  If desired, the cooked tips of the asparagus may be reserved prior to
pureeing and added as a garnish when served.  Serves 4 to 6.

CREAMY STRAWBERRY-LEMON SQUARES
Makes: 24 servings, 1 square each

1-1/2 cups graham crackers, finely crushed (about 21 squares)
1/2 cup sugar, divided
6 Tbsp. butter or margarine, softened
2 pkg. (8 oz. each) cream cheese, softened
3 cups cold milk, divided
2 pkg. (4-serving size each) lemon flavor instant pudding & pie filling
1 tub (8 oz.) Cool Whip Strawberry Whipped Topping, thawed

Mix graham crumbs, 1/4 cup of the sugar and butter until well blended. Press firmly onto bottom of 13x9-inch baking pan to form crust. Set aside.

Beat cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.

Pour remaining 2-3/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

CUBAN-STYLE ROAST PORK

1/2 cup orange juice
1/4 cup lime juice
 2 tablespoons garlic
 2 tablespoons dried oregano
 2 teaspoons salt
 1 teaspoon pepper
 pinch cayenne
 2 pounds boneless pork loin roast

Combine first seven ingredients for marinade and pour over roast. Cover and refrigerate overnight.

Place roast in pan, reserving marinade. Bake in preheated oven for 55 minutes or until internal temperature reaches 165 degrees.

Bring reserved marinade to a boil. Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve. Yield: 6 servings.

DECADENT CHOCOLATE CAKE

18 1/2 ounces chocolate cake mix -- with pudding
12 ounces semisweet chocolate chips -- divided
1/2 cup apricot brandy -- or apricot nectar
1/2 cup apricot preserves
3/4 cup sour cream
1/2 cup chopped pecans

Prepare cake mix according to package directions, stirring in 1 cup chocolate chips. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees F. for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Brush brandy over layers; allow to stand until brandy is absorbed. Spread preserves between cake layers.

Place remaining chocolate chips in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat; stir in sour cream, blending well. Spread on cake. Top with pecans; cover. Chill overnight. Yield: about 10 servings.

DOUGH ENHANCER FOR BREAD MACHINE

  4  cups  powdered milk -- non-fat
3/4 cup  lecithin -- granules
  3  tablespoons  vitamin c powder -- (ascorbic acid)
  2  teaspoons  ginger
  3  tablespoons  cornstarch

Mix all ingredients together in a medium size bowl, with a wire whisk, until
smooth.  Store in labeled, tightly sealed glass jar.

To use:  Add to bread-maker in amounts equal to yeast, with other dry ingredients.
Bake bread according to recipe/manufacturer's directions.

How it works:  The ginger  makes the yeast act more swiftly, the ascorbic acid
(vitamin C powder) strengthens the gluten, and the lecithin aids the oil in causing
the strands of gluten to slip against each other more easily so the dough can rise
better.

FILLET OF LEMON SOLE WITH LEEK AND SORREL
Serves 4

1 tablespoon unsalted butter
2 leeks, white part only, julienned
1 small celeriac (celery root), julienned
3 carrots, julienned
2 pounds fillets of lemon sole, cut into 1/2 inch-wide crosswise strips
1 cup Alsatian Riesling
1 cup heavy cream
2 egg yolks
1 bunch sorrel, finely julienned
salt and freshly ground white pepper

Melt butter in a large skillet over high heat. Add leeks, carrots and celeriac and sauté until lightly browned.

Reduce heat to medium, add the fish and wine and cook for 8 minutes.

Strain the broth into a saucepan and set the fish and vegetables aside in a warm place.

Bring the broth to a boil, simmer for 3 minutes. Add cream, whisk in egg yolks and cook until sauce is slightly thickened.

Add sorrel and stir until it liquefies, about 2 minutes. Season sauce with salt and pepper.

Spoon sauce over fish and vegetables. Serve hot.

FISH CHOWDAH
Makes 4 servings

1/2 stick butter
1 large onion, chopped
2 large russet potatoes, peeled and diced into 1/2-inch pieces
1 to 1 1/2 pounds boned cod
approximately 3 cups half and half
1/2 to 1 teaspoon salt
1/2 teaspoon thyme
pepper to taste

Melt the butter in a large saucepan. Add the chopped onions and cook till onions are golden but not browned. Put the diced potatoes atop the onion. Then lay fish (just as you bought it, not cut up, unless it's more than 1-inch thick, in which case it should be cut into pieces) atop potatoes, and add water to just cover potatoes.

Cover pot and bring to a boil and then simmer just till potatoes are cooked through, 10 to 15 minutes. Fish will be cooked at this point, too. Take a fork and stir soup, breaking up fish.

Add half and half and stir to blend. Season to taste with salt, pepper and thyme. Heat just to a simmer, but don't actually let soup boil. Let it sit for 5 minutes or so to let flavors blend. Serve hot, with a pat of butter on top.

FLORIDA ORANGE MELTS

1 2/3 cups vanilla wafer crumbs
1 1/3 cups chopped pecans -- divided
2/3 cup powdered sugar
1/4 teaspoon grated orange peel
3 tablespoons orange juice, frozen concentrate -- do not dilute
2 tablespoons orange liqueur
2 teaspoons light corn syrup

In a food processor, process the vanilla wafers and 1 cup of the pecans until finely ground. Add the powdered sugar and orange peel and process until evenly incorporated. With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended. If the mixture seems too soft to handle, let it stand for a few minutes until firm; if it seems dry and
crumbly, sprinkle in a little water and process briefly to incorporate.

Finely chop the remaining 1/3 cup pecans. Spread them in a shallow bowl. Shape portions of the mixture into scant 1-inch balls with lightly greased hands. Press the balls into the pecans, turning until coated lightly all over. (If the pecans don't stick well, moisten the balls by rolling them in slightly damp hands.) Let the cookies mellow in an
airtight container at least 4 hours and preferably overnight before serving.

Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month. Yield: about 24 cookies (1 per serving).

(If you are averse to using alcohol products, substitute more orange juice concentrate for the liqueur.)

FLOUNDER OR SOLE FLORENTINE AU GRATIN
Serves 4

2 lbs. skinless flounder or sole fillets
1/2 cup dry Madeira or dry sherry
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon each chicken stock base and Dijon mustard
1/3 cup whipping cream
about 3/4 cup shredded Swiss cheese
2 packages frozen chopped spinach, thawed

Preheat oven to 400°. Rinse fillets under water and pat dry with paper towel. Fold fillets in half and arrange side by side in large, shallow baking pan.

Mix Madeira and lemon juice and pour over fish. Sprinkle lightly with salt and pepper, cover tightly and bake until fish flakes readily when tested.

Remove from oven. Holding fish in pan with wide spatula or pan lid, drain off all liquid into a measuring cup.

Add enough water to poaching liquid to make 1 cup, set aside. Cover fish.

Melt butter in a pan over medium heat and stir in flour, chicken stock base and mustard. Cook until bubbly.

Using a wire whip, gradually add reserved poaching liquid and whipping cream.

Cook, stirring until bubbling and thickened (about 8-10 minutes). Stir in 1/2 cup of the Swiss cheese.

Squeeze all moisture possible from spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole, arrange cooked fish evenly on top - do not unfold. (Cover and chill until next day, if made ahead).

Just before serving time, preheat oven to 450°; in a pan, reheat sauce until bubbling and spoon evenly over fish.

Sprinkle with remaining Swiss cheese. Bake for 7 to 8 minutes (15 to 18 minutes if chilled) or until bubbling slightly, then broil briefly, if necessary, to brown top.

FOX HUNTER'S PIE

1     pie crust (9 inch)
1/4   cup butter or margarine -- softened
1     cup sugar
3     large eggs
3/4   cup light corn syrup
1 1/2 teaspoons vanilla extract
1/4   teaspoon salt
2     tablespoons bourbon -- (optional)
1     cup semisweet chocolate chips
1/2   cup pecans -- coarsely chopped

Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Freeze pie crust 15 minutes.

Bake pie crust at 425 degrees F. for 6 to 8 minutes or until golden; cool on a wire rack.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, corn syrup, vanilla, salt, and, if desired, bourbon; beat just until blended. Sprinkle chocolate chips and pecans in prepared pie crust; pour in filling.

Bake at 350 degrees F. for 45 to 50 minutes or until set; cool on a wire rack.

FRESH CODFISH DAUDET
Serves 4

2 pounds cod fillets
2 cups milk
2 cups water
2 bay leaves
5 cloves garlic, peeled
3 sprigs fresh thyme (or 1/8 tsp. dried)
1 pound boiling potatoes
2 cups virgin olive oil
salt and freshly ground white pepper
2 tablespoons Nicoise olives

Combine fish, milk, water, bay leaves, garlic and thyme in a 4-quart pot and bring to simmer. Let simmer 12 minutes.

Boil potatoes in salted water to cover until tender. Drain, peel and mash. Remove fish from broth and combine with potatoes, mixing with a wooden spoon.

Add enough of the cooking liquid to lighten the mixture. Beat in the olive oil, a very small amount at a time, mixing in each additional before adding the next as though making mayonnaise.

After all the oil is incorporated, season to taste with salt and pepper.

Arrange on a serving platter or in individual bowls and decorate with olives.

GINGER AND CILANTRO POACHED HALIBUT
Makes 4 servings

1 1/2 cups white wine
1 tablespoon ginger, julienned as thinly as possible
1/4 cup fresh cilantro, chopped
1 green onion, cut in half
1 splash of soy sauce
1 lime, juiced
4 halibut fillets, 6 to 8ounces each
avocado slices for garnish
lime wheels for garnish
cilantro sprigs for garnish

Combine first six ingredients in a deep roasting pan. Cook the poaching liquid on stove top for 2 to 3 minutes, then add halibut, cover tightly and gently simmer until cooked through (approximately 10 minutes per inch of thickness). Garnish with sliced avocados, thinly sliced lime wheels and fresh cilantro.

GINGERBREAD

1/4 pound butter softened
1/4 cup brown sugar
3/4 cup molasses
1 tsp. ground ginger
2 tsp. cinnamon
1 tsp. nutmeg
1/4 cup milk
2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
2 eggs beaten
1 tsp. orange zest

Grease and flour 9-inch round cake pan. Mix butter and brown sugar together, add molasses, ginger, cinnamon, nutmeg and milk. Sift together flour, baking soda, baking powder and salt. Add eggs, orange zest and butter/sugar mixture and mix well. Pour into pan and bake at 350 degrees for 30 - 35 minutes. Serve with whipped topping.

GLAZED CARROTS
Makes: 6 servings, about 1/2 cup each

1/4 cup Catalina dressing
1 lb. baby carrots
2 Tbsp. slivered almonds, toasted
2 Tbsp. chopped fresh parsley

Pour dressing over carrots in large nonstick skillet; stir to coat. Cover and cook on medium heat 10 minutes, stirring after 5 minutes. Remove from heat. Stir in almonds and parsley.

GRILLED BASIL CHICKEN

3 tablespoons lemon juice
2 teaspoons dried basil
1 clove garlic -- minced
1/4 cup olive oil
8 chicken thighs without skin

Combine first 3 ingredients in container of an electric blender; process 30 seconds. With motor running, gradually add oil in a slow, steady stream. Reserve 1/4 cup basil mixture.

Brush chicken with remaining basil mixture; cover and refrigerate 30 minutes. Cook chicken covered with grill lid over medium coals 30 minutes or until done, basting twice with reserved basil mixture. Yield: 4 servings.

GRILLED BUTTERFLIED LEG OF LAMB

1 3 - 4 pound boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprigs fresh rosemary stalks (optional but highly recommended)

Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours. Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.

GRILLED GROUPER WITH CREAMED LEEKS
Makes 4 servings

4 grouper fillets (6 ounces each)
1 teaspoon dry white wine
3 tablespoons Dijon-style mustard
1/2 cup water
2 tablespoons unsalted butter
salt and freshly ground black pepper
3 large leeks, white and pale green parts only, thinly sliced
1/2 cup heavy cream
2 lemons, halved

Preheat broiler or prepare barbecue grill. Wash fish and pat dry with paper towels.

Combine wine and mustard and brush fish with this mixture.

Cook fish for 5 minutes on each side. Transfer to a platter and cover with aluminum foil to keep warm.

Bring water to boil in a large skillet with butter, salt and pepper. Add sliced leeks and cook uncovered for 6 minutes. Add cream and boil for 3 more minutes.

Place leek mixture in the center of 4 heated plates and top with fish fillets. Decorate each plate with half a lemon.

GRILLED HALIBUT WITH CUCUMBER SAUCE
Makes 4 servings

1/2 cup cucumber, shredded
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon chives, snipped
2 teaspoons lemon juice
1/4 teaspoon salt
1 pinch pepper
2 pounds halibut, fresh
1/4 cup butter
1 teaspoon salt
1/8 teaspoon pepper
paprika

Blend shredded cucumber with sour cream, mayonnaise, chives, lemon juice, 1/4 teaspoon salt and dash of pepper in your blender or food processor. Mix until just smooth and chill until serving time.

Place the halibut in a well greased wire grill basket. In a sauce pan melt the butter. Stir in the 1 teaspoon salt and 1/8 teaspoon pepper. Grill the halibut over medium-hot coals for 5 to 8 minutes depending on thickness of steaks. Brush with butter mixture occasionally. Turn and baste with the remaining butter mixture.

Grill the halibut until it flakes easily with a fork, 5 to 8 minutes more. Sprinkle halibut with paprika and serve with chilled cucumber sauce.

GRILLED SALMON DANISH STYLE
Serves 4

4 salmon fillets (6 -7 ounces each), skin on
1 tablespoon coarse kosher salt
2 tablespoons water
2 tablespoons aquavit
1 cup (2 sticks) unsalted butter
salt and freshly ground black pepper
2 tablespoons chopped fresh dill
4 sprigs fresh dill

Prepare barbecue grill: When coal is glowing, place fish (skin side down) on grill rack and sprinkle with salt.

Close grill cover and cook for 10 minutes without touching the fish.

In a saucepan, bring water and aquavit to a boil. Whisk in the butter a tablespoon at a time, continue whisking until thick.

Season to taste with salt and pepper and add the chopped dill. Place each fillet in the center of a heated plate and decorate with a sprig of dill. Serve sauce in a sauceboat.

GRILLED SHRIMP WITH CITRUS SALSA

2 oranges
2 peaches
1 jalapeno chili pepper -- minced
2 tablespoons purple onion -- minced
1 clove garlic -- minced
1 teaspoon fresh rosemary -- chopped
1 tablespoon olive oil
1 1/2 pounds medium shrimp
1 cup fresh orange juice
1 tablespoon olive oil
1 bunch fresh rosemary -- stemmed
5 cloves garlic -- pressed
1/4 teaspoon ground black pepper
Vegetable cooking spray

Grate rind from orange, reserving grated rind; peel, section, and coarsely chop oranges. Peel and chop peaches.

Stir together 2 tablespoons grated orange rind, chopped orange, peach, jalapeno pepper, and next 4 ingredients; cover and chill. Peel shrimp, and de-vein.

Combine remaining orange rind, orange juice, and next 4 ingredients in a shallow dish or large heavy-duty, zip-top plastic bag; add shrimp. Cover or seal; chill, turning shrimp occasionally, 30 minutes.

Remove shrimp from marinade, reserving marinade. Bring marinade to a boil over high heat. Boil 1 minute; set aside.

Grill shrimp in a grill basket coated with cooking spray, covered with grill lid, over medium-high heat (350 degrees to 400 degrees F.) for 5 minutes on each side, basting with reserved marinade. Serve with citrus salsa. Yield: 4 servings.

HAM LOAF

3 cups ground ham
1 egg, lightly beaten
1 1/2 lbs) ground pork
1 cup bread crumbs (preferably fresh)
1/2 cup milk
2 tsp chopped fresh or 1 tsp (5 ml) dried thyme
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Mix all the ingredients thoroughly.  Pack gently into a loaf pan and bake in a preheated 350F oven until cooked through and the fat around the edge of the pan is bubbling, 40 to 50 minutes.  Pour off excess fat and allow to rest for at least 15 minutes before serving. Serve warm, cold, or at room temperature.  Serves 4 to 6.
HAM PIE
 
1-9" deep dish pie crust, unbaked
1 pound part skim ricotta
2 eggs
1/2 tsp. garlic powder, not garlic salt
1/4 cup locatelli or parmagiano cheese, grated
1 cup ham, diced (do not use smoked or honey ham for this)
2 tbsp. fresh parsley
1/4 tsp ground pepper
1/2 cup part skim mozzarella cheese, grated
 
Mix all ingredients together.  Taste for salt and adjust.  (I didn't put a salt amount, it is really "to taste.")  Pour into pie shell.  Bake at 350 for approximately 35 minutes.  Check for doneness using knife inserted in center.  If it comes out clean, it is done.  If not done, continue to bake until set.  Remove from oven and allow to cool.  You can do this ahead of time and refrigerate several days.

HARD COOKED EGGS IN RUSSIAN DRESSING
An appetizer

6 hard-cooked eggs
1 cup mayonnaise
3 tablespoons bottled chili sauce
1 tablespoon minced shallots
1 tablespoon minced fresh Italian (flat-leaf) parsley
2 teaspoons minced fresh chives
1 tablespoon minced green olives
Kosher salt and freshly ground black pepper
Fresh lemon juice to taste

Put eggs in a single layer in a saucepan and cover by about 2 inches with cold water. Bring the water to a boil, then reduce heat and simmer for 1 minute. Remove the pan from the heat and let eggs stand in the water for 10 minutes.

Meanwhile, prepare an ice bath.

After 10 minutes, remove an egg and crack it open to check the yolk. It should be bright yellow and cooked but still creamy; if it's not, let eggs stand 1 to 2 more minutes. Transfer the eggs to the ice bath to chill for several minutes, then drain and peel.

In a small bowl, combine mayonnaise, chili sauce, shallots, parsley, chives, olives, salt, pepper and lemon juice; mix well. Cover and refrigerate for a few hours to allow the flavors to develop.

Cut the eggs in half lengthwise and place them cut side down on a serving platter. Spoon the sauce generously over the eggs.

HOT DRUNKEN SPARERIBS

Vegetable oil for frying
2 pounds pork spareribs
4 Tbsp. cornstarch
8 Tbsp. rice wine or sherry
4 Tbsp. curry powder
1 onion, finely chopped
3 cloves garlic
4 tsp. sugar
5 Tbsp. soy sauce
2 small jalapeno peppers, de-seeded and finely chopped
4 Tbsp. sesame seed oil
4 Tbsp. tomato paste

Cut the spareribs into small pieces (your butcher at the local grocery store will probably do this for you free of charge). Mix spareribs together with cornstarch, rice wine or sherry and curry powder. You can marinate the ribs for a couple of hours to make the taste stronger. Remove ribs from the marinade and deep fry in hot oil for about 3 to 5 minutes. Remove with slotted spoon and drain on paper towels. Pour out all but just a coating of the oil from the pan/fryer in which you cooked the ribs. Over medium heat, add the onion and garlic and sautè for a few minutes. Then add sugar, soy sauce, peppers, sesame seed oil and tomato paste and stir to make a smooth paste. Add the spareribs to the paste, mix well to coat the ribs and then serve. You can add some more soy sauce and sesame seed oil to increase the amount of sauce. You could also add some of the rice wine or sherry for the same purpose.

INDIAN CURRIED CAULIFLOWER
(Dum Phool Gobi)

2 onions, finely chopped
2-4 cloves garlic, chopped
1-inch piece of fresh ginger, chopped
2 tsp garam masala* or curry powder
1 tsp ground turmeric
Cayenne pepper to taste (optional)
1 cauliflower, cut into florets
2 Tbsp vegetable oil
2-inch piece of cinnamon stick
2 whole cloves
4 cardamom pods* (optional)
3-4 tomatoes, chopped
1 cup fresh or frozen green peas
Salt and freshly ground pepper to taste
1/2 cup plain yogurt or sour cream
Chopped cilantro (coriander leaves) for garnish

* Available in finer supermarkets and Indian specialty shops

Combine the onions, garlic, ginger, garam masala, turmeric, and optional cayenne pepper in an electric blender or food processor and puree to form a thick paste.  Cook the cauliflower in boiling salted water for 5 minutes.  Drain and set aside.  Heat the oil in a pot over moderate heat and sautè the cinnamon stick, cloves, and optional cardamom pods, stirring frequently, until lightly toasted and fragrant, about 2 minutes.  Add the onion paste and cook, stirring frequently, for 3 minutes.  Add the tomatoes, peas, salt, and pepper and cook, stirring frequently, for 3 minutes.  Remove from the heat and stir in the yogurt.  Transfer the cauliflower to a baking dish and spread the sauce on top.  Bake covered in a preheated 375F oven for 30 minutes.  Garnish with chopped cilantro.  Serves 4 to 6.

ITALIAN EASTER PIE
(PIZZAGAINA)

Dough:
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.

In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.

Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.

In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.

Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you need, you should hear little "pops" as air bubbles break and new air pockets are formed.

Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.

When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.

Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked

At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.

Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.

Measure out a half cup of the ricotta. Add parmesan and Romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.

Assembly:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).

Next, add a layer of ricotta, parmesan, Romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.

Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375 F for 20 minutes, or until golden.

This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.

This multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you'll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.

ITALIAN SPONGE CAKE

5 eggs, separated
1 Tablespoon plus 1 teaspoon vanilla extract
3 Tablespoons Soya powder or soy flour*
1/2 teaspoon cream of tartar
5 Tablespoons Splenda
1 teaspoon grated lemon peel
4 Tablespoons heavy cream

Preheat oven to 325 deg. F.

Place egg yolks and Splenda in a bowl. Beat with electric mixer until well blended. Add vanilla extract and lemon peel. Continue to beat and add soy flour one tablespoon at a time. Stir in heavy cream. Beat egg whites in fresh bowl with cream of tartar until stiff but not dry. Fold yolk mixture into egg whites. Be careful not to break down egg whites - so fold carefully and slowly. Turn into greased 9" cake pan and bake at 325?F for 30 minutes or until cake tests done. Makes 9 servings. 6 grams of carbohydrate per serving.

* Soya Powder is much finer than soy flour, so a lighter cake will result.

LEMON PANCAKES

3 eggs, separated
1/4 cup all-purpose flour
3/4 cup cottage cheese or yogurt
4 Tbsp butter, melted
3 Tbsp sugar
A pinch of salt
The grated zest of 1 lemon

Beat the egg whites until stiff and set aside.  In a separate bowl, beat the egg yolks and remaining ingredients until thoroughly combined.  Gently fold the egg whites into the flour mixture until it is uniform in color.  Spoon about 3 tablespoons onto a lightly
greased griddle over moderate heat and cook for about 1 1/2 minute. Turn and cook about 30 seconds.  Serves 3 to 4. Top with fresh berries, if desired.

MEXICAN CHEESE INFORMATION

If you have a Mexican market in your area, you can purchase the following cheeses to make you dish more authentic.

queso Oaxaca - Stringy cheese is ideal for cooking as well as melting.  (substitute Monterey Jack).

queso Fresco -  Often used for crumbling over dishes. Also used on tacos and other snacks. It's also a good melting cheese. (substitute Feta for crumbling. Ricotta or Mozzarella for melting)

queso Asadero - best when melted and is ideal for stuffing chilies and other vegetables or meats because it is unlikely to leak out. (substitute  Mozzarella).

queso Anejo - Mature hard dry cheese. Sharp and salty it can be grated and used for sprinkling on top of enchiladas. (substitute Parmesan).

queso Chihuaua - Resembles Anejo but is less salty.

ORANGE-TARRAGON CHICKEN

Orange-Tarragon Marinade (see below)
4 chicken breast halves (about 1 pound)
Chopped tomato -- if desired
Chopped fresh tarragon leaves -- if desired

Orange-Tarragon Marinade
1/2      cup orange juice
1/4      cup vegetable oil
1/4      cup white wine vinegar
2      tablespoons chopped shallots
1      teaspoon dried tarragon leaves
2      teaspoons grated orange peel
1/2      teaspoon salt

Prepare Orange-Tarragon Marinade. Add chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil.

Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 4 to 6 inches from MEDIUM heat 20 minutes; turn. Brush with marinade. Cover and grill 25 to 40 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken. Garnish with tomato and fresh tarragon. Yield: 4 servings.

Orange-Tarragon Marinade: Mix all ingredients in shallow nonmetal dish or re-sealable plastic bag. Makes about 1 1/4 cups.

PEACH SMOOTHIES

2 cups milk
2 cups frozen unsweetened sliced peaches
1/4 cup orange juice concentrate
2 Tbsp sugar (Splenda is fine)
5 ice cubes

In a blender, combine all ingredients; cover and process until smooth. Pour into glasses; serve immediately. Serves 4.

PLOUGHMAN'S LUNCH

6 oz Cheddar, sliced
2 thick slices white bread
2 to 3 tablespoons Branston pickle*
Sweet gherkins
Lettuce leaves such as Bibb
Cucumber slices
Pickled onions

Divide ingredients between 2 plates to assemble open-face sandwiches.
*This distinctive relish includes carrots, cauliflower, rutabaga, marrow (a type of summer squash), and dates combined with vinegar, lemon juice, and assorted spices. Branston pickle can be found at specialty foods shops and ethnicgrocer.com. Serves 2

PORK TENDERLOINS BRAISED WITH RED CABBAGE

3 pork tenderloins
1 cup Pinot Noir
1/2 cup olive oil
1 tablespoon balsamic vinegar
2 bay leaves, crumbled
2 cloves garlic, mashed
Ground cloves
2 tablespoons olive oil
3 thick slices bacon
1 large red onion, thinly sliced
4 medium carrots, peeled, sliced or julienned
1 (2-pound) red cabbage, cored, thinly shredded
1/2 cup beef stock (homemade or canned)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Steamed baby carrots, for garnish

Trim the tenderloins of all fat and silver skin. Combine the Pinot Noir, 1/2 cup olive oil, balsamic vinegar, bay leaves, garlic and a pinch of ground cloves in a non-corrosive bowl and whisk to mix well. Add the tenderloin and turn to coat well. Marinate, covered, at room temperature for 1 hour, or in the refrigerator for 8 hours or longer, turning 2 or 3 times.

Remove the tenderloins to drain on paper towels, reserving the marinade. Cut the tenderloins into halves. Brown in 2 tablespoons olive oil in a large, heavy sautè pan. Remove the pork.

Cut the bacon into 1/4-inch strips. Add to the sautè pan. Cook over low heat just until light brown. Add the onion and sliced or julienned carrots. Cook for 3 or 4 minutes, stirring occasionally. Add the cabbage. Cook until it begins to wilt. Add the reserved marinade with the garlic, beef stock, salt and pepper; mix well. Add the pork, covering with the cabbage. Cook, covered, over low heat for 10 minutes, turning the pork once.

Remove the pork to a plate. Cook the cabbage, uncovered, until any remaining liquid is reduced to syrup. Adjust the seasonings. Slice the pork. Spoon the cabbage onto plates and arrange the pork on top. Garnish with steamed baby carrots. Yield: 6 servings

RAINBOW TROUT WITH GREEN ONION AND GINGER MAYONNAISE
Makes 2 servings

2 rainbow trout fillets (about 8 ounces each)
1/4 cup lime juice
1 tablespoon sesame oil
3 tablespoons quality mayonnaise
5 teaspoons green onions, thinly sliced
1 teaspoon fresh ginger, peeled and finely minced
1 teaspoon fresh lime juice
1/2 teaspoon soy sauce
1/8 teaspoon sesame oil
2 tablespoons peanut oil
1 tablespoon butter

Combine the 1/4 cup of lime juice and sesame oil in a bowl and whisk. Put trout in a zip style plastic bag and pour marinade over trout. Refrigerate for 20 minutes.

Meanwhile combine mayonnaise, onions, ginger, lime juice, soy sauce and sesame oil in a bowl and gently whisk. Refrigerate.

Cook marinated trout in peanut oil and butter in a skillet until lightly browned and just cooked, about 5 minutes. Serve immediately with mayonnaise on the side.

RASPBERRY-LEMON PIE
Makes: 8 servings

1 pkg. (8 oz.) cream cheese, softened
1 pkg. (4-serving size) Lemon Flavor Instant Pudding & Pie Filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip Whipped Topping, divided
1/4 cup raspberry preserves
1 graham cracker crumb pie crust (6 oz.)
1 cup raspberries

Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.

Spoon preserves onto bottom of crust; cover with the pudding mixture. Top with the remaining 1 cup whipped topping and the raspberries.

Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.

SCALLOPED EGGS

8 Tbsp butter
3 cups bread crumbs
8-12 hard-boiled eggs, sliced
Freshly grated nutmeg to taste
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 1/2 cups milk or half-and-half

Melt the butter in a large skillet over moderate heat and toast the bread crumbs until lightly browned and the butter is absorbed.  Spread half the crumbs in a greased baking dish.  Top with the sliced eggs and season with nutmeg, salt, pepper, and optional cayenne.  Pour the milk over the eggs and top with the remaining bread crumbs.  Bake in a preheated 400F oven for 20 to 25 minutes.  Serves 4 to 6. Serve it with ham or crisp bacon, or a bowl of fresh fruit.

SESAME ORANGE TROUT
Makes 2 servings

2 tablespoons rice wine (Mirin)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 cup green onions, minced
2 tablespoons fresh squeezed orange juice
1 tablespoon orange rind, grated
1 teaspoon fresh ginger root, peeled and minced
2 trout fillets, 6 to 8 ounces each
sea salt and fresh ground pepper, to taste
2 tablespoons peanut oil
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds

In a bowl, combine rice wine, soy sauce, oil, green onions, orange juice, zest and ginger. Set aside.

Sauté the trout fillets, flesh side down, in the oils until lightly browned. Carefully flip them over and season with salt and pepper. Sprinkle with toasted sesame seeds.

Remove fish to a warm serving platter and drizzle with the soy sauce mixture.

SIMPLE ROAST CHICKEN
Makes 2 to 4 servings

1 2- to 3-pound chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced fresh thyme (optional)
Unsalted butter (optional)
Dijon mustard (optional)

Preheat oven to 450 degrees. Dry chicken well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird: Place chicken on a tray with the legs toward you. Tuck the wing tips under the bird. Cut a piece of kitchen twine about 3 feet long and center it on top of the neck end of the breast. Lift the neck end of the bird and pull the twine down around the wings and under the chicken, then bring ends up over the breast, toward you, and knot twine, pulling it tight to plump the breast. Bring ends of twine around the ends of drumsticks and straight up. Tie as before to pull drumsticks together; tie again to secure knot.

Now, salt the chicken -- I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sautè pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone -- I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done (juices run clear or an instant-read thermometer reads 170 degrees in the breast and 180 degrees in the thigh), 50 to 60 minutes. (Be prepared for some smoke.)

Remove it from the oven and add thyme, if using, to pan. Baste chicken with juices and thyme and let it rest 15 minutes on a cutting board.

Remove the twine. Remove the legs and thighs. Cut the breast down the middle and serve it on the bone. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. [] Spike is not the author []

SOUTHERN MILK GRAVY

2-3 tablespoons of bacon or sausage drippings or, 2 tablespoons of vegetable oil
2 tablespoons of flour
Salt
Pepper
2 cups of milk or 1-12-ounce can of evaporated milk, mixed with 4-ounces of water

Heat bacon, sausage or oil drippings in a skillet over medium-low heat.

Add the 2 tablespoons of flour to the drippings and whisk together until smooth and dark, golden brown. Season the flour mixture with salt and pepper.

Gradually add the 2 cups of milk to the flour mixture, stirring or whisking vigorously as you pour. This mixture will thicken pretty fast so you may want to consider turning the heat off under the skillet.

As soon as the gravy is the consistency that you like, remove the gravy from the skillet and pour it into a bowl, otherwise, left in the hot skillet it will continue to thicken until it’s as thick as mashed potatoes. Serve with breakfast biscuits.

SOUTHERN OVEN "FRIED" CHICKEN
Weight Watchers- 5 points

1/2 cup fat free buttermilk
2-3 drops hot red pepper sauce
1/2 cup crushed cornflakes
3 Tbsp flour
1/4 tsp salt
1/4 tsp pepper
2 lbs chicken parts, skinned
4 tsp oil

Preheat oven to 400 F; spray a large baking sheet with nonstick cooking spray.  In a large shallow bowl, combine the buttermilk and pepper sauce.  On a sheet of waxed paper, combine flour, cornflake crumbs, salt and pepper.  Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely.  Place the
chicken on the baking sheet; drizzle with the oil.  Bake 30 minutes; turn the chicken over.  bake until cooked through, 15-20 minutes longer.

SPRING ROLLS

1 medium onion, finely chopped
1 garlic clove, crushed
1 tsp freshly ground black pepper
1/2 tsp 'Lite' or table salt
10 1/2 oz lean minced veal
1 cup cabbage, finely chopped
1 Tbsp canola oil
7 fresh mushrooms with stalks, finely chopped (1.7 oz)
7 1/2 cup cellophane or rice noodles (1.7 oz)
2 tsp wheat flour
1/4 cup green onions (shallots), finely chopped
36 spring roll wrappers
1/4 cup water

Cook rice noodles by pouring boiling water over it and letting it stand for 5 minutes. Drain.

Combine rice noodles, onion, garlic, mushrooms, black pepper, salt, veal, green onions and cabbage.

Mix flour and water together to make a smooth paste to use in sealing the rolls.

Place 1 good packed tablespoon of mixture on each wrapper. Moisten edges with flour and water mixture, fold in sides and roll and seal, turning the sealed edges to the underside.

Continue to prepare and place on baking sheets. Allow space between rolls. Brush with oil and bake in a moderate oven until brown and crisp; about 40 minutes.

Spring Rolls may be frozen and reheated in low oven for 20 minutes.

Microwave Directions: These may be reheated in a microwave for 8 minutes on MEDIUM HIGH. They will not be as crisp.

Variations: Substitute beef, chicken or pork for veal. Vegetables may also be varied. You will need to adjust nutritional values accordingly.

SPRINGTIME ASPARAGUS
Makes: 4 servings

1 cup (about 4 oz.) sliced mushrooms
1/4 cup House Italian Reduced Fat Dressing
1 tsp. lemon juice
1 lb. asparagus spears, ends removed
2 tbsp. sliced almonds

Mix mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently. Top with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender. Sprinkle with almonds.

SWEET POTATO SALAD

2 lbs sweet potatoes
1 1/2 cups mayonnaise
2 tsp Dijon mustard
1/4 tsp salt
4 hard-cooked eggs, chopped
1 1/2 cups finely chopped celery
8 green onions, sliced

Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice.

In a large bowl, combine mayonnaise, mustard, and salt. Stir in eggs, celery, and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours.
TANGY LEMON CHICKEN
4 servings

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
4 boneless, skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons Crisco Oil
3/4 cup boiling water
3/4 teaspoon instant chicken bouillon granules
2 tablespoons brown sugar
1/4 cup sliced green onions and tops
1-1/2 tablespoons grated lemon peel
2 tablespoons snipped fresh parsley
Lemon slices and parsley for garnish, if desired

Combine flour, salt and paprika in a re-sealable plastic bag. Brush chicken with lemon juice; add chicken to the bag, a few pieces at a time, shaking to coat.

Heat Crisco Oil over medium-high heat in large heavy skillet. Add chicken, brown on both sides. Combine water, bouillon granules, brown sugar and remaining lemon juice. Pour into skillet. Cover.

Reduce heat to low; simmer 5 minutes. Turn chicken. Sprinkle with onion and lemon peel. Cover; simmer 10 minutes. Serve garnished with lemon slices and additional parsley, if desired.

TILAPIA EN PAPILLOTE WITH ASPARAGUS AND SHRIMP
Makes 4 servings

4 pieces of 12 inch parchment paper
1/2 pound thin or medium asparagus
2 tablespoons unsalted butter, softened
grated zest of 1 lemon
salt and freshly ground pepper, to taste
4 large or 8 small tilapia filets, 1 1/4 to 1 1/2 pounds total
2 tablespoons fresh lemon juice
2 ounces tiny cooked shrimp rinsed and drained

Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces and blanch in lightly salted water. Drain and cool. Meanwhile, beat the butter until light and blend in the lemon zest. Season to taste with salt and pepper.

Preheat the oven to 450 degrees F.

For each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.

Arrange one portion of tilapia filet on one side of the paper. Season with a little lemon juice and top with a quarter of the shrimp and asparagus, then dot with a quarter of the lemon butter.

Fold the other side of the paper over the fish and seal the package into a half oval with a series of creases, starting with one corner and finishing with a twist at the opposite end. Repeat for the remaining portions.

Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 8 minutes.

To serve, slit open each package and slide the contents out onto a plate, or serve in the paper, letting each diner cut open his own. Remember to caution them that the contents and steam could burn.

TOMATO ORANGE SOUP
Makes 4 to 6 servings (about 9 cups)

4 tablespoons butter
2 cups diced sweet onion (1 large or 2 medium onions)
2 teaspoons minced garlic
3 tablespoons all-purpose flour
2 pounds fully ripened fresh tomatoes, chopped into large dice, or three 14.5-ounce
cans diced tomatoes with their juice (about 5 cups; divided)
1 quart chicken broth
1/2 cup orange juice
2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

In a large saucepan, over medium heat, melt butter. Add onion and garlic; cook until onions are translucent but not browned, about 5 minutes. Stir in flour, then 21/2 cups of the tomatoes. Stirring continuously, add the broth and orange juice. Bring to a boil; reduce heat and simmer gently for 15 minutes, stirring occasionally. Add sugar, salt, pepper and hot pepper sauce. Cool slightly.

Pour half the soup into the container of an electric blender or food processor; cover and whirl until smooth; return to saucepan. Stir in remaining 21/2 cups tomatoes. Heat, over medium heat, for 5 minutes to blend flavors.

TORCHETTI     
    
 Put 1 pound butter out night before.

Put in bowl:
4 1/2 cups flour
1 tsp. salt
1/2 cups sugar
1 lb. butter

Flake the above like pie dough. In another bowl put:

2 pkgs. dry yeast

Add:
1 1/4 cups hot water
1 tbsp. sugar
2 tbsp. flour

Stir real good, add to the flour mixture and mix well. Turn out on floured board, add a little flour and knead. Put in a buttered bowl and let rise 2 to 3 hours. Then turn out on a floured board, add a little flour and knead until dough doesn't stick to your hands. Cut dough in pieces. Roll into rolls and then cut into chunks a little larger than a walnut, put on dishes and put in refrigerator. Then when chilled, roll thin like a pencil. Shape like horseshoe pinching loose ends together. Roll in sugar. Put on cookie sheet. Bake at 375 degrees for 10 minutes, then brown under broiler watching very carefully as they burn very easily.

TRIPLE DECKER BLT SANDWICH RECIPE

1 loaf of square sandwich bread
Sliced American cheese
1 pound of bacon
1-2 fresh tomatoes
Lettuce
Mayonnaise
Salt and pepper to taste
Toothpicks

Each sandwich calls for 3 slices of bread, so toast as many slices as you will need to feed your crew.

Cut the pound of bacon in half and fry the bacon, as you would normally do. When each piece of bacon is cooked through to your satisfaction, lay them on paper towels to drain off any excess oil.

Slice the tomatoes and set them aside. Set the lettuce and cheese slices out on your work area. Wipe mayonnaise on a slice of toast. Lay 1 slice of cheese on top of the toast. Cover the cheese with bacon strips.

Spread mayonnaise on another slice of toast and lay that slice, mayonnaise side down on top of the bacon. Now spread mayonnaise across the top of that slice of toast.

Lay sliced tomatoes on top. So far your sandwich looks like toast, mayo, cheese, bacon, mayo, toast, mayo and sliced tomatoes. Lightly salt and pepper the sliced tomatoes at this point if you wish. Cover the sliced tomatoes with lettuce leaves.

Spread mayonnaise on a slice of toast and lay the toast, mayonnaise side down on top of the lettuce leaves. Cut the Triple Decker sandwich in half diagonally, point to point.
Now, cut the sandwich again, diagonally, point to point. You now have 4 little triangle shaped sandwiches. Stick a toothpick through the middle of each little ¼ sandwich to help hold everything in place. Serve with chips and pickles.

TURKEY FAJITA WRAPS

3 tablespoons canola oil
1 small red onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 clove garlic, minced
1 pound skinless, boneless turkey breast, cut into thin strips
1/2 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
6 large red leaf lettuce leaves
2 tablespoons finely chopped cilantro leaves
4 ounces shredded Colby Jack cheese, Monterey Jack, or Cheddar
1/4 cup sour cream
toothpicks

Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes.

Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps total. Serve with salsa picante and guacamole, if desired.