SALSBURY STEAK WITH WILD MUSHROOMS

Salisbury Steak

1 10.5 ounce can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dried bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

In a large bowl, mix together 1/3 cup condensed soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Wild Rice with Mushrooms

1 cup wild rice, washed, soaked and drained
2 cups beef or chicken broth
1 10 ounce can mushroom bits and pieces
2 tablespoons chopped onion flakes
3 tablespoons butter
Salt and black pepper to taste

Combine rice and broth in saucepan. Simmer, covered, until rice is tender and liquid is absorbed, stirring occasionally. Saute mushrooms and onion in butter in separate pan over low heat until lightly browned. Combine cooked rice, vegetables and butter. Season with salt and black pepper. Serves 4 to 6.

FIESTA TAMALE PIE

1 8 1/2 ounce package corn muffin mix
1 egg
1/3 cup milk
1 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1 clove garlic, minced
1 16 ounce can stewed tomatoes, drained
1 12 ounce can whole kernel corn, drained
1 6 ounce can tomato paste
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 cup pitted ripe olives, sliced
1/2 cup shredded Cheddar cheese
dash of paprika

Mix corn muffin mix, egg and milk until just moistened. Set aside. Mix ground beef, sausage, onion and garlic in square baking dish, 8 x 8 inches. Microwave at high until meat loses pink color, 5 to 9 minutes, stirring once to break up beef. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Microwave at high until mixture thickens, 4 to 8 minutes. Stir in olives. Spread corn muffin mixture over beef mixture. Microwave at medium high 5 minutes. Increase power to high. Microwave until center is set, 4 to 8 minutes, sprinkling with cheese and paprika during last 2 minutes of cooking. Makes 4 to 6 servings.

TROPICAL CORNISH HENS

2 Cornish hens, skinned
1/2 teaspoon coarsely ground pepper
vegetable cooking spray
1/4 cup of frozen orange juice concentrate, thawed, undiluted
1/8 teaspoon garlic powder
1/2 cup mango, peeled, diced
1/2 cup unsweetened pineapple chunks
1 firm ripe banana, peeled, coarsely chopped
orange slice, optional
orange curls, optional

Remove and discard the giblets from hens. Rinse the hens under cold water and pat dry with paper towels. Split each hen in half lengthwise, using an electric knife. Sprinkle with pepper. Place the hens, cut side down, on a rack in a roasting pan coated with cooking spray. Combine the orange juice concentrate and garlic powder, brush over hens. Bake at 350F for 45 minutes, basting frequently with orange juice mixture. Add the mango, pineapple and banana to pan. Drizzle with the remaining orange juice mixture. Bake for 20 minutes or until the fruit is thoroughly heated and hens are done. If desired, garnish with orange slices and orange curls. Makes 4 servings.

CHORIZO BAKE

8 ounces chorizo sausage, thinly sliced
6 ounces cream cheese, softened
1/2 cup cornmeal
3 tablespoons sugar
4 eggs
1 12 ounce can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
6 green onions, sliced
1/2 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375F. In a skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden. Meanwhile, in a bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 cup of the cheddar cheese, onions, jalapeno pepper, oregano, salt and pepper. Pour half of the egg mixture into greased 8 cup casserole. Cover with 3/4 of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese. Bake in oven for about 30 minutes or until light golden and set. Let cool for 5 minutes. Serves 4 to 6.

BAILEY'S IRISH CREAMCHEESECAKE

Crust:
1 1/2 packages graham crackers, crushed
6 tablespoons butter, melted
1/3 cup sugar

Mix and pat into bottom of a springform pan. Bake at 350F for 10 minutes.

Filling:
24 ounces cream cheese, softened
5 jumbo eggs, separated
1 1/2 cups sugar
2 packages Knox gelatin
3 tablespoons cocoa
1/2 cup Bailey's Irish Cream
1 pint whipping cream

Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over medium heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. Serves 12.

CROCKPOT RECIPE

Eggplant Tomato Stew with Garbanzo Beans

1 medium eggplant, peeled, cut in 1/2 inch cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned, drained
8 ounces red kidney beans, canned, rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic, minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

In a 3 1/2, 4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables. Cover; cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.

GARLIC AND HOT PEPPER MARINADE

8 cups pure olive oil
1 head garlic clove, smashed
1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 bunch of parsley
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped

Combine all the ingredients in a mixing bowl. May be refrigerated up to one day before using. Makes about 4 cups.

MARGARITA PORK KABOBS

1 pound pork tenderloin, cut into 1 inch cubes
1 cup margarita mix, or 1 cup lime juice, 4 teaspoon sugar, 1/2 teaspoon salt
1 teaspoon ground coriander
1 clove garlic, minced
1 large green or red pepper, cut into 8 pieces
2 ears corn, cut into 8 pieces
2 tablespoons butter, softened
2 teaspoons lime juice
1/8 teaspoon sugar
1 tablespoon minced parsley

Combine margarita mix, coriander and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together well the butter, lime juice, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. If using bamboo skewers, soak in water 20 to 30 minutes before using. Grill over hot coals, basting with butter mixture, for 10 to 15 minutes, turning frequently.

GYROS

8 ounces lean minced lamb
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 clove garlic, crushed
2 tablespoons lemon juice
1/2 small onion, finely chopped
Cucumber and Yogurt Sauce
1 medium tomato, sliced
1/2 small onion, thinly sliced
2 pita pocket breads, slit on edges

Lightly oil a heavy based frying pan. Mix together the onion and garlic and fry gently until soft. Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly. Divide the mixture into two and shape into patties Cook the patties under a preheated grill for about 8 to 10 minutes or until the meat is cooked. Carve the patties into thin slices and serve in pita pockets with the onion, tomato and cucumber sauce

SICILIAN STUFFED SHELLS

8 ounces jumbo shells
1 medium onion, chopped
2 teaspoons olive oil
15 ounces ricotta cheese
1/2 cup yellow raisins
1/2 cup chopped green olives
Salt and freshly ground black pepper, to taste
1 15 oz. can tomato sauce
1/4 cup grated Parmesan
1 cup grated mozzarella cheese

Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35 to 40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. Serves 4.

BLACK BEAN CHORIZO CHILI

1 pound chorizo, cut into bite size cubes
1 tablespoon olive oil
1 cup sweet onion, chopped
1/2 cup green bell pepper, seeded and chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
2 14 1/2 ounce cans diced tomatoes with hot peppers, undrained
1 1/2 cups low sodium beef broth or 12 ounces dark beer
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground red pepper or dried red pepper flakes
1 teaspoon salt or to taste
1/2 teaspoon ground pepper or to taste
garnishes: sour cream, chopped cilantro, sliced green onions

Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Add onion, green pepper and chorizo. Cook until sausage is done, stirring to crumble. Drain well. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice.

CORNISH HENS WITH PEACHS

2 Cornish hens
1 package chicken flavored rice mix
water
3 tablespoons butter or margarine
1 can peach halves
2 tablespoons honey
1 tablespoon dry mustard
1/4 teaspoon curry
paprika

Split hens, rinse and pat dry. In a 7 x 11 baking dish, combine the rice mix with water and butter, according to amount on package. Cook in microwave on high about 1 minute. Stir in rice, cover and cook 2 minutes. Arrange hen halves, skin down, on top of rice, cover and cook on high 10 minutes, turning often. Drain peaches, reserving 2 tablespoons of juice. Combine with 1 tablespoon butter, honey, dry mustard and curry powder in small bowl. Cook uncovered until bubbly, about 45 seconds. Lift out hen halves, stir rice well and return to dish with skin sides up. Brush skin well with honey mixture. Cook 10 minutes longer. Arrange peach halves around hens, brush with honey mixture, cook 45 seconds longer. Sprinkle with paprika. Stand covered 5 minutes. 4 servings.

MIDORI CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted

Filling:
3 8 ounce packages cream cheese
1 cup sugar
1/8 teaspoon salt
4 eggs
2 tablespoons Midori

Topping:
2 cups sour cream
1/4 cup sugar
2 teaspoons Midori

Glaze:
1 cup Midori
1 package unflavored gelatin
melon balls to cover cake top

To make crust: Mix and pat crust ingredients into springform pan, covering the bottom and sides part way up. For filling: Let cream cheese soften in large bowl. Blend in 1 cup sugar and salt, beat until fluffy. Add eggs one at a time, blending well after each egg. Beat in Midori. Pour into crumb crust. Bake at 350F for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450F. Combine sour cream, sugar and Midori for topping. Pour onto cake. Bake another 10 minutes. For glaze: Bring Midori and gelatin to boil and cool until syrupy. Place melon balls on cake and spoon glaze over. Refrigerate and serve.

BARBECUED RIBS WITH BLUEBERRY SAUCE

4 cups water
3 to 4 pounds country style pork ribs
2 pints fresh blueberries
1 medium onion, thinly sliced
3 tablespoons firmly packed brown sugar
2 tablespoons balsamic or red wine vinegar
1 tablespoon finely chopped fresh ginger root
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Bring water to a full boil in 6 quart saucepan; add ribs. Cook over medium high heat until ribs are fork tender, about 20 to 25 minutes. Meanwhile, heat gas grill on medium or charcoal grill until coals are ash white. Place all remaining ingredients in 2 quart saucepan. Cook over medium heat, stirring occasionally, until flavors are blended, about 12 to 15 minutes. Place ribs on grill; baste with blueberry sauce. Grill, basting and turning occasionally, until ribs are fork tender, about 20 to 25 minutes. Cook remaining blueberry sauce over low heat, stirring occasionally, until heated through. Serve sauce over ribs.

TIP: Fresh blueberries are recommended. However, 1 16 ounce package frozen blueberries, thawed, drained can be substituted. Sauce will be thinner made with frozen blueberries. 6 servings.

JALAPENO MUSTARD GLAZED PORK LOIN

1/2 cup sweet and hot mustard
3 tablespoons white wine
2 tablespoons honey
1 bunch green onions, thinly sliced
1/4 cup cilantro leaves, minced
4 garlic cloves, minced
1 jalapeno, minced
1 pound boneless pork tenderloin, trimmed

Combine the mustard, wine and honey in a medium bowl. Add the onions, cilantro, garlic and jalapeno. Transfer to a self sealing plastic bag and add the pork. Marinate at least 2 hours in the refrigerator. Preheat the oven to 350F. Remove the pork from the marinade and wipe off any excess marinade. Place in a shallow roasting dish and bake until it reaches an internal temperature of 135F, about 20 minutes, basting occasionally with the marinade. Let cool slightly before slicing. Serves 4.

Herbed Noodles

8 ounces uncooked noodles
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 cup minced green onion
1 tablespoon butter or margarine, melted

Cook noodles in 1 quart boiling salted water until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 4 servings.

CHOCOLATE THUMBPRINTS

1/2 cup unsalted butter, softened
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup brown sugar
1 1/2 cups sifted unbleached flour
2 tablespoons milk
1/4 cup semi sweet chocolate pieces, finely chopped
chocolate filling, recipe below

Preheat oven to 375F. Cream butter with salt and vanilla until fluffy. Gradually add brown sugar. Blend in flour, milk and chocolate. Shape dough into 1 inch balls. Place on ungreased cookie sheet about 1 inch apart. Make depression with thumb in center of each cookie. Bake 8 to 10 minutes. Roll in confectioner's sugar while still warm. Cool completely. Fill depression with chocolate filling. Allow filling to set completely before storing cookies.

Chocolate Filling:
3/4 cup semi sweet chocolate pieces
1 tablespoon butter
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla

Melt the chocolate and butter in a saucepan over hot water or melt in microwave. Stir to blend. Cool slightly. Blend in corn syrup, water and vanilla. Fill cookies before chocolate cools and sets. Makes approximately 3 dozen cookies.

GRILLED DUCK WITH RED CURRANT SAUCE

4 to 6 whole duck breasts

Marinade:
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon marjoram
3/4 cup dry red wine

Remove meat in one piece from both sides of breast bone. Remove skin and trim tendons. In large bowl, combine all marinade ingredients. Add duck, turning to coat all sides. Marinate in refrigerator for at least 4 hours or overnight.

Red Currant Sauce:
4 tablespoons unsalted butter
1 10 ounce jar red currant jelly
1/4 cup ketchup
1/4 cup brown sugar, packed

Melt butter in small sauce pan. Stir in jelly, ketchup and brown sugar. Heat until jelly melts and mixture boils. Grill breast for 5 minutes per side. Meat should be rare to medium rare. Carve into 1/4 inch slices, cutting across grain. Serve with red currant sauce. Serves 4 to 6.

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS

Serve with Italian bread, green salad a good bottle of wine.

1 ounce dried porcini mushrooms
1/4 cup olive oil
10 cloves garlic, minced
1 teaspoon dried red pepper flakes
36 fresh clams, cleaned
2 cups dry white wine
4 tomatoes, cubed
3 8 ounce jars clam juice
1 1/2 cups chopped fresh parsley
1 16 ounce package linguine pasta

Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop. Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving. Serves 6.

Layered Southwestern Pasta Salad

8 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
salt to taste
1 15 ounce can black beans, rinsed and drained
1 11 ounce can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4 ounce can sliced black olives, drained
3/4 cup non fat mayonnaise
1/2 cup non fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3 quart straight sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight. Serves 6.

FRUITY CORNISH HENS

6 Cornish hens
6 tablespoons margarine or butter, melted
1/4 teaspoon garlic salt

Stuffing:
6 ounce package long grain and wild rice mix
21 ounce can tart cherry pie filling

Cherry Fruit Sauce:
6 ounce package dried mixed fruit
2 cups tart cherries, drained
2 tablespoons cornstarch
1 1/2 cup apple juice
1/2 cup water
2 tablespoons lemon juice
1/4 cup sugar

Prepare rice mix according to package directions. When cooked, add tart cherry pie filling. Prepare Cornish hens for baking. Stuff with cherry rice mixture. Shake garlic salt on hens and baste with melted butter or margarine. Bake in 325F oven for 1 1/2 hours or until tender and golden brown. Plump dried fruit following package directions. Prepare sauce by combining sugar and cornstarch in 5 or 6 quart saucepan. Add liquids. Cook to thicken. Add fruit. Sauce should be medium thin. Place stuffed hens on serving platter. Spoon sauce over hens as desired. Serves 6.

CHOCOLATE FILLED WALNUT OATMEAL BARS

Chocolate Filled Walnut Oatmeal Bars

1 cup margarine or butter, softened
2 cups firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon instant coffee, optional
3 cups quick-cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped walnuts
Chocolate Filling

Preheat oven to 350F. In large mixer bowl, beat margarine and sugar until light and fluffy. Add eggs, vanilla and instant coffee if desired; beat well. Combine oats, flour, baking soda, salt and 1 cup walnuts; gradually add to creamed mixture. Dough will be stiff; stir in last part by hand. Reserve 2 cups dough. With floured hands, press remaining dough evenly on bottom of 15 x 10 inch baking pan. Spread Chocolate Filling evenly over dough in pan. Crumble reserved dough over chocolate. Sprinkle remaining 1/2 cup walnuts over top. Bake 25 minutes or until top is golden, chocolate will be soft. Cool completely. Cut into bars. Store covered at room temperature.

Chocolate Filling

1/2 cup margarine or butter
1/2 cup cocoa
1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
1 1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt margarine. Stir in cocoa. Add Eagle Brand; cook, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

BREAKFAST EGG PITAS

1 cup mushrooms
1/2 cup onion, chopped
1/2 cup sweet red pepper, finely chopped
2 cups egg substitute
1/2 cup low fat or fat free cottage cheese
1/4 teaspoon pepper
1/2 cup shredded reduced fat cheddar cheese
2 6 inch whole wheat pita breads, cut in half.

Coat medium nonstick skillet with cooking spray and place over medium high heat until hot. Add mushrooms, onion and red pepper and saute for 4 to 5 minutes or until vegetables are tender. Combine egg substitute, cottage cheese and pepper in a small bowl and stir well. Cook mixture over medium heat until firm, add cheese and continue to cook until cheese melts. Spoon mixture evenly into pita halves and serve. Heating pitas in the microwave for a few seconds will make them more pliable and easier to work with. Makes 4 servings.

ASPARAGUS SPRING ROLLS

1 8 ounce package reduced fat cream cheese, Neufchatel
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1/4 teaspoon salt
8 dried lasagna noodles 24 asparagus spears
6 ounces thinly sliced smoked salmon
8 long fresh chives

In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice and pepper; set aside. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or till pasta is nearly tender. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5 inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired.

SNAP BEAN CAULIFLOWER CASSEROLE

2 cans French cut snap beans
1 can fried onion rings
1 can cream of celery soup
8 ounces non fat sour cream
1 1/2 cups extra sharp Cheddar cheese
2 heads fresh cauliflower
1 1/2 teaspoons salt or to taste
1 teaspoon Cajun blend, or to taste

Boil cauliflower in water with 1/2 teaspoon salt or to taste. Cook well done. Put in a mixing bowl with 1/2 teaspoon salt, sour cream, 3/4 teaspoon Cajun Blend, Cheddar cheese and cream of celery soup. Cream just as cream potatoes. Take a 9 x 11 Pyrex dish and spray with garlic flavor Pam olive oil. Open 2 cans French cut snap beans, and drain. Spread them in a smooth layer in the bottom of the Pyrex. Cover with the mashed cauliflower. Smooth out the layer, top with the fried onions and the Cajun Blend. Preheat the oven to 350F and bake until the cheese melts 20 to 30 minutes depending on the oven.

LEMON GRASS FRAGRANT CHICKEN

3 tablespoons butter
2 medium white or yellow onions, finely chopped
12 to 15 medium mushrooms, sliced, about 1 1/2 cups
1 teaspoon sesame seed
1 large clove garlic, coarsely chopped
1 stick of fresh lemon grass, sliced
1/2 inch root ginger, finely chopped, about 1 teaspoon
1/2 teaspoon green chillies, finely chopped or dash of hot sauce
1/2 teaspoon red peppercorns
1 cup chicken broth, canned or homemade
2 ounces mango, dried, sliced, about 1/4 cup or 1/4 fresh mango, sliced
1/4 cup coconut milk, canned, from pressed fresh coconut
1/8 cup dry sherry or brandy
1 whole chicken breast, sliced and stir fried in 1 tablespoon vegetable oil or 1 1/2 to 2 cups sliced cooked leftover chicken
2 tablespoons fresh cilantro, coarsely chopped
1/4 cup heavy cream
1 tablespoon cornstarch, only if necessary to thicken
dried coconut and cilantro leaves to garnish

Saute onions, mushrooms, sesame seed and garlic in butter until browned. Add lemon grass, ginger, chillies, peppercorns and chicken broth, bring to boil and cook on moderate heat until reduced by about half. Add dried mango; if using fresh mango, add that at the end, not now, coconut milk, liquor and chicken and heat slowly until warmed through. Add cilantro and cream and simmer only a few minutes. If sauce is too thin, stir in cornstarch until thickened. Serve immediately over fragrant Thai rice. Serves 2 to 4.

BISTRO STEAK WITH SAUCE MARCHAND

2 each ribeye steaks, 1/2 to 3/4 inch thick
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons fresh thyme leaves; finely chopped
2 tablespoons butter
2 ounces shallots; minced
1/2 cup dry red wine

Trim the steaks of external fat. Pat them dry and sprinkle with salt, pepper, and thyme, pressing the seasonings into both sides. Heat a heavy, nonstick skillet over medium high heat. Add 1/6 of the butter. When it has melted and is near sizzling, put the steaks in the pan, searing them for 3 to 4 minutes on each side. Keep the heat high, but don't let the butter burn. Remove to a warm platter and cover loosely with foil while you prepare the sauce. Pour off all but a small amount of the pan juices. Return the skillet to the heat and add the shallots; sauté until they are translucent. Add the wine and deglaze the pan, scraping up any bits clinging to it. Reduce the wine by half, it will thicken, then stir in the remaining butter. Pour the hot sauce over the steaks. Serves 2.

ROASTED RED PEPPER SOUP

2 red bell peppers, quartered and seeds and stems removed
1 large sweet onion, peeled and cut into half inch wedges
2 garlic cloves, peeled and halved
1/2 teaspoon dried thyme
1 tablespoon extra virgin olive oil
1 13 3/4 ounce can reduced sodium chicken broth
1 15 1/2 ounce can Italian style plum tomatoes with juices
1 11 ounce can corn kernels, drained
freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves or coarsely chopped basil leaves, optional

Preheat oven to 400F. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned. Cool slightly. Add chicken broth mixture with tomatoes. Transfer to a large saucepan. Add corn and simmer until heated through. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil. Serves 4.

PORK LOIN A LA PORCHETTA

4 pounds pork loin
salt and pepper
1/4 cup extra virgin olive oil
1 medium onion - thinly sliced
1 fennel bulb - fronds chopped and reserved - bulb thinly sliced
2 pounds ground pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground pepper
2 tablespoons chopped fresh rosemary
6 garlic cloves, thinly sliced
3 eggs, beaten
4 red onions, halved

Preheat the oven to 425F. Butterfly the pork loin to an even one inch thickness; you should have a flat piece of meat about 8 by 14 inches. Sprinkle with salt and pepper and set aside. In a saute pan, heat the olive oil until smoking. Add the onion and fennel bulb and saute until softened and lightly browned, about 10 minutes. Add the ground pork, fennel seeds, black pepper, rosemary and garlic and cook, stirring constantly, until the mixture takes on a light color, about 10 minutes. Allow to cool and drain off any excess liquid. Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher's twine and place in a roasting pan on top of the halved onions. Place in oven and roast for 75 minutes or until the interior temperature is 140F. Allow to rest for 10 minutes, then slice into one inch thick pieces and serve. Serves 6 to 8.

PINA COLADA CHEESECAKE

Coconut Crust:
1 1/2 cups vanilla wafer crumbs
1 cup flaked coconut
1/3 cup melted butter

Prepare coconut crust: Mix vanilla wafer crumbs with coconut. Stir in butter. Press in bottom and sides of 8 or 9 inch springform pan. Chill until ready to use.

Filling
: 2 envelopes unflavored gelatin
1/2 cup sugar
1 5 ounce can pineapple juice
3 eggs, separated
3 8 ounce packages cream cheese, softened
1/4 cup dark Jamaican rum or 2 teaspoons rum extract
1/4 teaspoon coconut extract
1 20 ounce can crushed pineapple
1 tablespoon cornstarch

Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low heat until gelatin dissolves, about 5 minutes. Remove from heat. Add yolks, one at a time; beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring until it boils and thickens. Cool; spoon over cheesecake. Serves 8 to 10.

TORTILLA ROLLS AND SPICY MANGO SALSA

Rolls:
2 cups arborio or sushi rice
4 cups water
2 tablespoons cumin
salt and pepper
4 medium zucchinis, diced
1 medium white onion, diced
2 cups purple cabbage, shredded
2 jalapeno peppers, seeded and minced
1 tablespoon garlic, minced
2 tablespoons olive oil
1 package fresh flour tortillas
1 bunch chives or scallion greens, julienned

Mango Salsa:
5 ripe mangos
1/4 cup scallions
1/4 cup cilantro
juice from 4 limes
salt and pepper

In a medium size pot, add the rice and the water. Cook covered on a high flame until boiling and then lower flame and continue to cook covered until done approximately 25 minutes. Add one tablespoon of the cumin and salt and pepper. Saute zucchini, onion, cabbage, jalapenos and garlic in a large pan with the olive oil. When vegetables becomes soft, add the remaining cumin and salt and pepper. Set mixture aside to cool. For the salsa, dice the mangos, scallions and cilantro and mix together with the lime juice in salt and pepper. To roll, heat the tortillas and lay them on a flat surface. Fill halfway with a layer of the rice, then vegetables. Roll tightly and tie with chives or scallions green stems. Slice rolls into smaller pieces. Serve with mango salsa. Serves 6.

MEDITERRANEAN SANDWICH

1 recipe focaccia, below
2 pounds or one small leg of lamb, boned and tied; can be done by your butcher
1 head arugula
1 bunch fresh basil, chopped
2 medium red onions, sliced
1/2 cup mayonnaise
2 tablespoons fresh thyme, chopped, divided
1 tablespoon fresh oregano, minced
3 cloves garlic, minced
salt and pepper to taste
2 tablespoons fresh thyme, chopped
1 small bunch green onions, minced
1/2 cup dry red wine
1/2 cup stock, veal or chicken

Rub leg of lamb with half of the garlic and sprinkle with the oregano and half of the thyme. Roast in a 400F oven to an internal temperature of 130F. Let stand for ten minutes. Slice, as thinly as possible. Add remaining garlic, basil, green onions, wine and stock to the ingredients to pan and reduce by half of volume. Add sliced lamb to pan. Cut focaccia bread into 5 by 5 inch squares and slice open horizontally. Toast under broiler. Mix mayonnaise with thyme and spread on toasted focaccia. Sprinkle with chopped basil and dress with arugula. Add slices of lamb.

Focaccia:
5 pounds 2 ounces bread flour
1/2 ounce salt
1/2 ounce fresh cake yeast
3 ounces soft butter
2 tablespoons olive oil
5 1/2 cups water
1 bunch green onions, chopped
2 cloves garlic minced
1/4 cup fresh basil, minced
1 tablespoons fresh thyme, minced
1/4 cup black olives, chopped

Put green onions, garlic, basil, thyme and olives in mixing bowl. Add flour on top. Add salt Allow butter to soften to room temperature. Dissolve yeast in warm water. Add to bowl and attach to mixer with dough hook low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size. Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet; do not pull. Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350F oven for about 50 minutes or until golden brown. Recipe can be halved. Makes 3 loaves.

PASTA WITH SALMON CREAM SAUCE

8 ounces penne or ziti or other tubular pasta
2 teaspoons butter or margarine
2 teaspoons onion, minced
2 teaspoons flour, all purpose
pepper to taste
1 cup peas
1 cup salmon, fresh or canned
1/4 cup parsley
1/4 cup Parmesan cheese
1 1/4 cups milk

In large pot of boiling water, cook pasta al dente about 10 to 12 minutes. Drain and return to pot. In saucepan, melt butter over medium heat, add onion and cook until tender. Stir in flour and cook for a few seconds. Whisk in milk and bring to a simmer, stirring constantly. Add peas, salmon broken into chunks and salmon juices, parsley, cheese and pepper to taste. Pour mixture over pasta and stir gently to mix. Serve immediately. Serves 4.

SALAD WITH BRIE DRESSING

Salad:
1 medium head curly endive
1 medium head iceberg lettuce
1 medium head romaine lettuce
garlic croutons

Dressing:
10 ounces Brie cheese
1/2 cup olive oil
4 teaspoons minced green onion
1 large garlic clove, minced
1/2 cup sherry wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
freshly ground pepper

Wash and drain lettuce. Tear into bite sized pieces. Remove rind from Brie. Cut cheese into small pieces and allow it to soften to room temperature. Heat oil in skillet over low heat for almost 10 minutes. Add onion and garlic and sauté about 5 minutes or until tender. Blend in vinegar, lemon juice, and mustard. Add cheese and stir until smooth. Season to taste with pepper. Toss warm dressing with lettuce and croutons. Serve immediately. Serves 10.

PERSIAN NOODLE SOUP

1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 tablespoons oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach fresh, chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 pound Persian noodles
1 tablespoon flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

Gheimeh Garnish

1/4 p ound beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 tablespoons oil
1/2 cup water
2 tablespoons yellow split peas
1 teaspoon tomato paste
1/4 teaspoon saffron, dissolved in 1 tablespoon hot water
1/2 teaspoon salt

Mint Garnish

1 onion, finely sliced
3 cloves garlic, crushed
1 tablespoon oil
1 teaspoon dried mint flakes

In large pot, brown onions in oil. Add salt, 1/4 teaspoon of the pepper, and turmeric. Pour in water and add kidney beans, navy beans and chickpeas. Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes. Add scallions, dill, parsley, spinach, and beet. Stir occasionally and cook 20 minutes or until done. Correct seasoning and add more water if too thick. Add noodles, flour and cook until noodles are done, about 10 minutes. If using kashke or sour cream, set aside a heaped tablespoon for garnish. Stir 2 tablespoons of soup into remaining sour cream. Stir this mixture slowly into soup. Reheat just before serving, adding more water if it's too thick.

GHEIMEH:
About 1/2 hour before serving, prepare gheimeh garnish. Brown meat, onion, and garlic in oil. Stir in water and split peas. Cover and cook 20 minutes over low heat. Add tomato paste, saffron and salt. Simmer covered for 10 minutes.

MINT:
While gheimeh is simmering, prepare mint garnish. Brown onion and garlic in oil. Remove from heat. Crush mint flakes in hand and stir into onion. Pour soup into tureen, garnish with gheimeh and mint garnish and reserved sour cream by floating them on top.

SCALLOP PASTA VIGNERON

Sauce:
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first

In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.

LOW FAT SPICY CLAM CHOWDER

1 cup cubed red potatoes, 1/4 inch cubes
1/3 cup chopped onion
1/4 cup grated carrot
1/4 cup water
1 tablespoon margarine
2 14 1/2 ounces each cans whole tomatoes, undrained, cut
1 6 1/2 ounce can minced clams, undrained
3/4 cup spicy vegetable juice
2 tablespoons ketchup
2 tablespoons snipped fresh parsley
1 bay leaf
1/4 to 1/2 teaspoon red pepper sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper

Combine potatoes, onion, carrot, water and margarine in 3 quart saucepan. Cook over medium heat for 8 to 10 minutes, or until vegetables are tender, stirring frequently. If vegetables begin to stick, add additional 1/4 cup water and continue cooking. Stir in remaining ingredients. Bring mixture to boil over high heat. Cover. Reduce heat to low. Simmer for 10 to 15 minutes, or until chowder is hot and flavors are blended, stirring occasionally. Remove and discard bay leaf before serving.

AVOCADO AND GRILLED SHRIMP

3/4 cup olive oil
3 tablespoons chopped fresh basil
1 tablespoon finely chopped garlic
48 16 count shrimp, peeled and deveined; about 3 pounds
salt and black pepper as needed
3/4 cup mayonnaise
24 pieces sliced egg bread, 1/4 inch thick
6 medium avocados, sliced
12 Roma tomatoes, sliced lengthwise
48 slices peppered bacon, cooked crisply
butter lettuce leaves as needed

In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated. Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve. Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 sliced avocado, 1 sliced tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters. Serves 12.

CHICKEN WITH OLIVES AND FETA CHEESE

2 pounds chicken thighs with skin and bones
1 tablespoon olive oil

1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2 ounce can diced tomatoes in juice
3/4 cup Kalamata olives or other brine cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried

2/3 cup crumbled feta cheese

Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet. Add onion to drippings in skillet. Saute over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium low, cover and simmer until chicken is tender and cooked through, about 25 minutes. Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve. Makes 6 servings.

HONEY AND COCONUT MARINATED CORNISH HENS

2 Cornish hens
1/4 cup chopped fresh cilantro
1/4 cup chopped, peeled, fresh lemon grass
1/4 cup light coconut milk
1/4 cup honey, divided
2 tablespoons fish sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon Thai chile sauce
2 garlic cloves

Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Split hens in half lengthwise. Remove skin; trim excess fat. Place cilantro, lemon grass, coconut milk, 3 tablespoons honey, fish sauce and remaining ingredients in a blender; process until smooth. Pour mixture into a large ziploc plastic bag. Add hen halves; seal and marinate in refrigerator 12 hours or overnight. Preheat oven to 400F. Remove hen halves from bag, reserving marinade. Place reserved marinade in a small saucepan. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat. Place hen halves, meaty sides up, on a broiler pan. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 400F for 30 minutes, basting frequently with the reserved marinade. Brush remaining 1 tablespoon honey over hens and bake hens an additional 20 minutes or until thermometer registers 180F. 4 servings.

CHORIZO NOODLE CASSEROLE

12 ounces rotini
boiling salted water
1 tablespoon butter or margarine
4 medium size chorizo sausages
1 small onion, coarsely chopped
4 ounces can green chilies, chopped
1 cup milk
1/2 teaspoon salt
1 dash pepper
2 cups shredded jack cheese
6 to 8 tomato slices

Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Meanwhile, melt butter in a wide frying pan over medium high heat. Remove sausage casings, crumble meat into pan, add onion and cook until sausage is browned and onion is limp, about 5 minutes) Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.

CASHEW CHILI

2 to 3 cups kidney beans
4 medium onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
2 cans tomatoes
1/2 to 1 cup cashews
1 teaspoon salt
1/4 cup cider vinegar
handful of raisins
black pepper to taste
1 bay leaf

Saute onions, bell peppers, celery and garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins and vinegar. Add beans, simmer covered for 30 minutes. Add water if necessary.

SHRIMP IN CHINESE LOBSTER SAUCE

1 pound jumbo shrimp
1 tablespoon fermented black beans
2 garlic cloves, minced
1 quarter sized slice fresh, ginger, peeled, minced
1 tablespoon Shao Hsing rice wine, or dry sherry
2 tablespoons peanut or corn oil
1/2 teaspoon salt
6 ounces ground pork butt
1 small onion, cut into 1 inch cubes
1 bell pepper, cut into 1 inch cubes
1/2 teaspoon sugar
big pinch white pepper
1/2 tablespoon light soy sauce
3/4 cup chicken stock
2 teaspoons cornstarch, blended with 1 tablespoon water
1 large egg, lightly beaten
1 green onion, chopped
1 teaspoon Asian sesame oil

Shell and devein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium high heat. When hot, drizzle in half of the oil. Add the shrimp and stir fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium high. Add the pork and stir fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thickens, about 20 seconds. Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce. return the shrimp to sauce, add the green onions and swirl in the sesame oil. Serves 2 as a complete meal, or up to 6 with other entrees.

SCALLOPED EGGPLANT CASSEROLE

3 medium eggplants, peeled and sliced
1/2 cup butter
1/2 onion, grated
salt to taste
pepper to taste
3 eggs
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese

Cook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2 1/2 quart casserole at 350F for 45 minutes or until firm in the middle. During the last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble. Serves 6 to 8.

CRISPY SHRIMP ROLLS

Paste:
1 egg, lightly beaten
1 pound medium size raw shrimp, shelled and deveined
4 teaspoons cornstarch
2 teaspoons sesame oil
1/2 teaspoon salt
dash of black pepper
14 to 16 slices white sandwich bread
cilantro leaves
2 ounces ham, cut into 2 1/2 inch long match stick pieces
vegetable oil, for deep frying.

In a food processor or blender, combine half the beaten egg with remaining paste ingredients. Whirl to a smooth paste and set aside. Reserve remaining beaten egg. Cut off and discard bread crusts, then flatten slices with a rolling pin to a thickness of 1/4 inch. Spread paste evenly over three fourths of each bread slice, leaving one side uncovered. Sprinkle a few cilantro leaves on top of paste, then lay 2 pieces of ham along center of each slice of bread. Brush uncovered surface with reserved beaten egg. Starting from paste side, roll each slice into a cylinder, pressing lightly to seal. Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over medium high heat until oil reaches 350F to 360F. Add shrimp rolls, a few at a time, and deep fry for 3 to 4 minutes or until rolls turn golden brown and float to the surface. Lift heatproof dish and keep warm in a 200F oven while cooking remaining rolls. Cut rolls into 1 inch pieces and serve hot.

PEPPER BACON BURGERS

1 beaten egg
1/4 cup fine dry bread crumbs
6 slices crisp cooked bacon, crumbled
4 to 6 fresh serrano or 2 to 3 jalapeno peppers, seeded and finely chopped*
2 tablespoons milk
1 pound lean ground beef
1 fresh Anaheim or mild green chili pepper, seeded and cut into rings
1 small onion, thinly sliced and separated into rings
2 tablespoons margarine or butter
4 lettuce leaves
4 kaiser rolls or hamburger buns, split and toasted

In a large mixing bowl stir together egg, bread crumbs, bacon, serrano or jalapeno peppers and milk. Add ground beef and mix well. Shape meat into four 3/4 inch thick patties. Grill patties, on an uncovered grill, directly over medium coals for 15 to 18 minutes or until an instant read thermometer inserted in side of patty registers 160F, turning once. Meanwhile, in a small saucepan or skillet cook the Anaheim or mild green chili pepper and onion in margarine or butter about 10 minutes or until onion is tender. Serve burgers on lettuce lined buns. Top burgers with pepper onion mixture. Makes 4 servings.

DECEMBER NATIONAL FOOD HOLIDAYS

•December 1: National Pie Day
•December 2: National Fritters Day
•December 3: National Apple Pie Day
•December 4: National Cookie Day
•December 5: National Sacher Torte Day
•December 6: National Gazpacho Day, Microwave Oven Day
•December 7: National Cotton Candy Day
•December 8: National Chocolate Brownie Day
•December 9: National Pastry Day
•December 10: National Lager Day
•December 11: National Noodle-Ring Day
•December 12: National Ambrosia Day
•December 13: National Cocoa Day
•December 14: National Bouillabaisse Day
•December 15: National Cupcake Day
•December 16: National Chocolate Covered Anything Day
•December 17: National Maple Syrup Day
•December 18: National Roast Suckling Pig Day
•December 19: National Hard Candy Day
•December 20: National Fried Shrimp Day, National Sangria Day
•December 21: Kiwi Fruit Day
•December 22: National Date Nut Bread Day
•December 23: National Pfeffernusse Day
•December 24: Christmas Eve, National Eggnog Day
•December 25: Christmas Day, National Pumpkin Pie Day
•December 26: National Candy Cane Day
•December 27: National Fruitcake Day
•December 28: National Chocolate Candy Day
•December 29: National Pepper Pot Day
•December 30: National Bicarbonate of Soda Day
•December 31: New Year's Eve, National Champagne Day
.

SCALLOP PASTA VIGNERON

Sauce:
3 cups dry white wine
1/4 cup shallots, minced fine
1/4 cup leeks (white part only), minced fine
3 cups heavy cream
8 ounces clam juice
1 cup Asiago cheese, grated
zest of one lemon, minced fine
1/4 teaspoon cayenne pepper
8 ounces cooked pasta of your choice
1 1/2 pounds bay scallops
1 cup fresh peas, blanched 1 minute in boiling salted water
3 tablespoons fresh chives, minced fine
2 tablespoons diced pimentos, if from a jar, rinse first

In a large, heavy bottomed sauce pan, bring the wine, shallots and leeks to a boil; reduce to 1 cup. Remove from heat, add cream, clam juice, Asiago cheese, lemon zest and cayenne. Return to heat, bring to a boil and stir constantly until the sauce is very thick. Reduce heat to lowest setting while you prepare the pasta. Cook pasta al dente. When pasta is nearly done, increase heat under sauce and add scallops. Cook until scallops are just heated through, they overcook very easily. Drain pasta thoroughly, toss with sauce and peas. Serve on warm plates; garnish with chives and pimento. Serves ten to twelve as a first course or six to eight as a main course.

SEAFARER'S PASTA SALAD

4 ounces uncooked pasta
1 8 ounce package imitation crab
1/2 cup chopped celery
1/2 cup chopped green onion
1/4 cup chopped green pepper
2 tablespoons finely chopped fresh parsley

Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chili sauce
2 tablespoons Dijon mustard

Cook pasta according to package directions. Drain.

Combine remaining ingredients in large bowl, stir. Mix dressing ingredients together, add to salad

ITALIAN STYLE DELMONICO STEAKS

4 Delmonico steaks
dash of salt, optional
1/2 cup shredded Parmesan cheese

Seasoning Mixture:
2 teaspoons fresh chopped thyme
3 teaspoons garlic cloves, minced
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon Italian Seasoning
1/2 teaspoon olive oil

Preheat grill to medium heat. In a mixing bowl, combine thoroughly the thyme, garlic, black pepper oregano, rosemary, Italian seasoning and olive oil until well blended. Rub the seasoning mixture onto both sides of each steak, pressing evenly. Place steaks on heated grill grid and grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with the Parmesan cheese. Season with salt, as desired. Makes 4 servings.

IRISH PORK STEW

2 pounds boneless pork shoulder or sirloin, cut into 1/2 inch cubes
1/3 cup all purpose flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2 inch thick
1 clove garlic, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 10.5 ounce can chicken broth
1 12 ounce bottle imported stout
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar

Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium high heat. Add onion and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired.

SESAME BEEF RIBS

2 green onions finely chopped
1 teaspoon garlic minced
1/4 cup soy sauce
1/4 cup dark sesame oil
1/4 cup rice wine vinegar
2 tablespoons sesame seed
2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon pepper
4 pounds trimmed ribs

Prepare marinade by combining green onions, garlic, soy sauce, sesame oil, vinegar, sesame seed, sugar, mustard and pepper. Score ribs almost to bone every 1/2 inch. Rub in marinade, cover and refrigerate for at least 12 hours. Turn ribs several times to marinate evenly. Prepare fire for direct heat method of cooking. Remove ribs from marinade and reserve marinade. Allow ribs to come to room temperature. Place ribs on grill over hot fire and close lid. Turn ribs several times during cooking and baste with the reserved marinade. Ribs are done when they have a crispy exterior, about 15 minutes. Serve immediately.

PASTA al FORNO

Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes

Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or fontina cheese, diced
3 ounces Parmesan, freshly grated

First make the sauce by heating the oil and cooking the vegetables until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.

CRUSTLESS SPINACH TOMATO QUICHE

1 10 ounce package frozen chopped spinach, thawed and drained
1 large tomato, sliced
1 1/2 cups cottage cheese
1 cup grated sharp cheddar cheese
3 large eggs
2 tablespoons canola oil
1 teaspoon garlic salt
1/8 tsp ground pepper

Press all the water out of the thawed spinach. Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper. Pour half of the mixture into a lightly greased 9 inch pie plate. Arrange tomato slices over spinach and cover with the remaining spinach mixture. Bake in a preheated 350F oven for 40 minutes or until a knife inserted in the center comes out clean. Serves 5.

TEXAS BBQ TURKEY SANDWICH

2 cups grilled or roasted turkey, shredded
3/4 cup tomato juice
1/4 cup catsup
3 tablespoons vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon dried onion or onion powder
1 tablespoon sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
4 buns, split horizontally and lightly toasted

Combine all ingredients except turkey and buns in saucepan. Bring to boil over high heat, then reduce heat and simmer uncovered 10 minutes. Fold in turkey and cook 10 to 15 minutes until mixture is heated throughout. Spoon into buns. Serves 4.

MUSHROOM STROGANOFF SOUP

6 cups water
6 diced unpeeled potatoes
1 1/2 cups diced onion
1/4 cup broth powder
4 tablespoons butter
6 cups sliced mushrooms
1/4 cup tamari
1/2 tablespoon seasoning salt
1 tablespoon basil 1 Tablespoon parsley flakes
1 tablespoon granulated garlic
2 teaspoons celery seed
8 ounces cream cheese
4 ounces shredded cheddar cheese
2 tablespoons crumbled blue cheese
2 cups sour cream
1 cup milk
1 cup frozen peas
8 ounces noodles

In a pot combine water, potatoes, 1 cup onions and broth powder. Bring to a boil. Cook covered about 20 minutes. Meanwhile, in skillet saute 1/2 cup onions with mushrooms in butter until onions are tender. Add tamari, seasoning salt, basil, parsley, garlic and celery seed to mushroom mixture, and saute for another 2 minutes. Add this mixture to the soup base. In blender, blend cheeses, sour cream and milk until smooth. Add to the soup base. Add peas and heat gently.

Boil water for noodles separately. Cook noodles per directions on package.

SWEET POTATO AND ORANGE GRATIN

3 pounds large sweet potatoes
salt
2 large navel oranges, sliced
2 rounded tablespoons brown sugar
1/2 cup orange juice
3 tablespoons butter
1/2 cup chopped walnuts

In a large saucepan cover the unpeeled potatoes with cold water, bring to a boil and simmer covered for 20 minutes, until they feel just tender when pierced with a pointed knife. Drain, then take off the heat but cover with a tea towel and leave to steam for 10 minutes. When cool enough to handle, peel and cut in l/2 inch thick slices. Arrange half the slices in a greased gratin dish measuring approximately 12 x 7 x 2 and sprinkle lightly with salt. Top with half the orange slices and brown sugar then repeat with a second layer. Mix the orange juice with the melted butter and drizzle over the top, then sprinkle with the chopped nuts. Bake at 325F for 45 minutes, basting half way through, until golden and bubbly. Can be kept hot, covered, in a warm oven if necessary. Reheat in the microwave, uncovered, on 100 per cent power for 4 minutes. Keeps 2 days under refrigeration. Do not freeze. Yield: 8 servings.

CHOCOLATE DECADENCE TART

Filling:
6 ounces semi sweet chocolate
2 eggs
1/3 cup heavy cream

Crust:
2 packages chocolate graham crackers
1/2 cup melted butter
1 egg white

Blend graham crackers, melted butter and egg white in food processor until dough forms a ball. Press into a fluted tart shell and bake at 350F for 15 to 18 minutes. Cool completely on a wire rack. Melt chocolate in top of double boiler. Whisk eggs and heavy cream until smooth. Pour into cooled tart shell and refrigerate. Garnish with chocolate whipped cream.

Chocolate Whipped Cream

2 cups heavy cream
1/4 cup sugar
2 tablespoons cocoa powder

Whip ingredients till stiff peaks form.

ASPARAGUS DIJON CHICKEN FETTUCCINE

1 tablespoon margarine or butter
1 pound boneless skinless chicken breast halves, cut into 1inch pieces
1 medium onion, chopped
1 4 ounce can mushroom pieces and stems, drained
1 package Betty Crocker® Chicken Helper® fettuccine Alfredo
2 1/2 cups hot water
1 cup milk
2 tablespoons Dijon mustard
1 9 ounce package frozen asparagus cuts, thawed and drained

Melt margarine in 10 inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. Stir in Sauce Mix, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like, sauce will thicken as it stands. Stir before serving.

SCAMPI LORENZO

4 large boneless, skinless chicken breasts
12 medium to large shrimp
Italian salad dressing
butter
lemon juice
3 fresh, medium garlic cloves
fresh parsley
capers, optional

Pound out chicken breasts and cut into strips to make chicken tenders. Peel and devein uncooked shrimp. Wrap individual chicken strips around shrimp and hold with toothpicks. Marinate shrimp wrapped in chicken in Italian salad dressing overnight. Saute butter, finely chopped garlic and lemon juice and capers, if using. Add shrimp/chicken and sear on high heat, constantly turning the shrimp. Transfer to grill and finish cooking. Arrange on a bed of lettuce and fresh cut lemon and sprinkle with fresh parsley.

BRAISED SHRIMP IN GINGER COCONUT SAUCE

2 tablespoons peeled and grated fresh ginger
4 cloves garlic, crushed
1 tablespoon ground turmeric
1 small red chili pepper, seeded and chopped
2 tablespoons white vinegar
2 tablespoons peanut oil
2 onions, chopped
1 pound jumbo shrimp, peeled and deveined, tails intact
2 tomatoes, chopped
3/4 cup coconut milk
2 teaspoons cracked black pepper
2 tablespoons chopped fresh cilantro
1/4 cup small whole cilantro

Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender. Process to form paste. In wok over medium high heat, warm peanut oil. Add onions and spice paste and stir fry until onions soften, 2 to 3 minutes. Add shrimp and stir fry until shrimp change color, 3 to 4 minutes. Stir in tomatoes and cook until soft, about 2 minutes. Add coconut milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp are tender, 6 to 8 minutes. Stir in pepper and chopped cilantro. Serve hot, garnished with cilantro leaves. Serves 4.

AZTEC CASSEROLE

9 6 inch corn tortillas, halved
2 10 ounce cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cups shredded Cheddar cheese
2 4 ounce cans chopped green chile peppers
1 cup corn kernels, about 2 small ears of corn
1 pound boneless chicken breast meat, cooked and shredded

Preheat oven to 350F. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through. Makes 6 to 8 servings.

MEMPHIS BBQ SAUCE

3 tablespoons butter
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
dash tabasco sauce

In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks.

ROASTED TURKEY WITH CHORIZO CORN BREAD STUFFING

2 cups chicken stock
1/4 cup olive oil
1 small onion, cut in 1/2 inch dice
3 cloves garlic, minced
1/2 cup each, diced celery and diced carrot
1 red bell pepper, seeded and diced
2 cups fresh corn kernels
1 pound chorizo pork sausage, diced
4 to 5 cups cornbread stuffing cubes
salt and pepper to taste
1 bunch scallions, chopped
2 tablespoons chopped fresh thyme leaves
1 12 to 14 pound turkey, washed and giblets removed

In a saucepan over medium high heat, reduce chicken stock to 1 cup. Meanwhile, heat oil in large, heavy bottomed saute pan. Add onion, garlic, celery, carrot, bell pepper, corn and chorizo; saute 10 minutes, stirring occasionally. Crumble corn bread into vegetable sausage mixture; add reduced stock; stir until thoroughly mixed. Add salt, pepper. Stir in scallions and thyme. Remove from heat; set aside until ready to stuff turkey. Preheat oven to 300F. Generously salt cavity and skin of turkey. Pack stuffing loosely in turkey. Place in roasting pan; roast about 4 hours for a 12 pound bird or 20 minutes per pound. Put any extra stuffing in a buttered pan and bake with the turkey for the last hour. Or bake separately at 325F for 40 to 60 minutes. Baste with drippings each hour. Let rest 20 minutes before carving. Serves: 10, makes 8 cups stuffing.

BUFFALO CHICKEN LASAGNA

12 pieces lasagna, uncooked
vegetable oil cooking spray
1 pound skinless, boneless chicken breasts, diced
4 cups low sodium spaghetti sauce
1 and 1/2 cups water
2 to 3 tablespoons hot pepper sauce
2 tablespoons vinegar
1 teaspoon garlic salt
15 ounces container part skim ricotta cheese
1/2 cup egg substitute
1 cup crumbled bleu cheese

Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna; 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.

STRAWBERRY VANILLA CREAM SCONES

2 cups all purpose flour
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons finely minced orange zest
3/4 cup chilled unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
3/4 cup buttermilk
2 tablespoon milk
sugar for sprinkling
2 quarts strawberries, washed, hulled, and sliced
whipped cream for topping

Preheat the oven to 425F. Line a baking sheet with parchment paper. In the work bowl of a food processor, combine the flours, baking powder, baking soda, salt, sugar and zest. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg, vanilla, and buttermilk and process until the dough comes together. Turn out onto a lightly floured work surface and knead gently to form a soft dough. Pat the dough into a 10 inch circle, cut into quarters, then cut each quarter into 3 pie shaped slices. Place scones on prepared baking sheet, brush with a little milk, and sprinkle with sugar. Bake 12 to 15 mintues, or until lightly browned and a toothpick inserted into the center comes out clean. Cool scones on a wire rack 5 to 10 minutes. Top each scone slice with strawberries and whipped cream. Serves 12.

CITRUS MARINATED SHRIMP

1 cup fresh squeezed grapefruit juice
1 pound medium shrimp, shelled and deveined
2 cloves garlic, minced
2 teaspoons cornstarch
3 tablespoons chopped cilantro or parsley
1 cup long grain white rice
2 teaspoons ketchup
1 tablespoon olive oil
1/4 tablespoon red pepper flakes
1 large red pepper, slivered
1/2 teaspoon salt
2 stalks celery, sliced diagonally
1 tablespoon honey
2 grapefruit, peeled and sectioned

In a medium bowl, combine grapefruit juice, garlic, cilantro or parsley, ketchup, honey, red pepper flakes and salt. Add the shrimp and stir. Allow to marinate 20 minutes, turn shrimp once. Drain the shrimp and reserve the marinade, combining it with cornstarch. Meanwhile, prepare rice according to package directions. In a large nonstick skillet, heat oil over medium high heat. Add shrimp and saute 2 to 3 minutes or until shrimp begins to turn orange, just beginning to caramelize. Add red pepper, celery and reserved marinade. Bring to a boil over high heat, stirring constantly until shrimp is just cooked through and sauce has thickened slightly. Add grapefruit sections and heat 30 seconds. Garnish with fresh sprigs of cilantro or parsley. Serve over rice.

CASHEW STIR FRY

3 tablespoons vegetable broth
1 chopped onion
1 small chopped green bell pepper
1/2 pound broccoli florets
1/2 head shredded cabbage
8 sliced mushrooms
1/2 cup cubed jicama
1/2 cup toasted cashews

Sauce:
1/3 cup soy sauce
2/3 cup water
1 tablespoon cornstarch
1/4 teaspoon fresh grated ginger
1/4 teaspoon white pepper

Steam cook broccoli 5 minutes to tenderize. Heat 1 tablespoon broth in heavy skillet or wok. stir fry vegetables in order, adding more broth as needed. Remove each vegetable when done and set aside to keep warm. When all vegetables have been cooked, return all to wok, reduce heat to simmer. Make a paste of cornstarch and water and then mix in the remaining water, soy sauce, ginger and pepper. Stir until smooth. Pour sauce over vegetable mixture, stirring constantly. When sauce has thickened, stir in toasted cashews. Serve immediately. Serves 4.

GREEN CHILI, CHICKEN AND CORN SOUP

1 medium onion
2 whole cloves
5 cups beef broth
3 cups chicken broth
3 chicken breast halves, skinned
2 large baking potatoes, peeled and diced
2 Anaheim chilies
2 3/4 cups fresh cut corn, about 4 ears
1 avocado, sliced
2 medium tomatoes, chopped
garnishes: sour cream, fresh cilantro sprigs

Stud onions with cloves. Combine onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Remove onion. Remove chicken from broth, reserving broth in pan. Let cool; bone chicken and chop meat. Return chicken to pan; set aside. Cut chilies in half lengthwise; remove seeds and membranes. place chilies, skin side up, on ungreased baking sheet; flatten with palm of hand. Broil 3 inches from heat 6 minutes or until charred. Place chilies in ice water; peel and discard skins. Coarsely chop chilies and add to reserved broth mixture. Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until corn is tender. To serve, ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired. Makes 12 3/4 cups.

AMBROSIA CHEESECAKE

1 1/2 cups flaked coconut
1/4 cup chopped almonds
2 tablespoons butter, melted
24 ounces cream cheese, softened
1/2 cup sugar
1/4 cup all purpose flour
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 ounces crushed pineapple, drained
sliced assorted fruits: bananas, seedless green and red grapes, kiwi fruit, canned Mandarin orange slices, strawberries, etc.
2 teaspoons shortening, melted
1/4 cup semisweet chocolate pieces, melted
1/4 cup white chocolate pieces, melted

Day before serving: Preheat oven to 350F. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9 inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.

HOT TACO RICE

1 pound ground beef
1 onion, chopped
1 1/2 cups medium salsa
1 8 ounce can tomato sauce
1 chicken bouillon cube
1 1/2 cup Minute Rice

Garnishes:
chopped tomatoes
sour cream
shredded Cheddar cheese
tortilla chips
sliced pitted ripe olives

Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over rice; top with garnishes. Makes 4 servings.

CREAM OF CAULIFLOWER WITH CHEDDAR SOUP

4 cups canned low sodium chicken broth
2 tablespoons unsalted butter
1 1/2 cups chopped onions
2 garlic cloves, peeled and minced
2 tablespoons flour
4 cups precut cauliflower florets
1 cup half and half or milk
1 bay leaf
1 teaspoon dried thyme leaves, crumbled
salt
cayenne pepper
6 ounces grated sharp Cheddar

In a 4 cup Pyrex measuring cup, heat the 4 cups chicken broth in a microwave oven on High 4 minutes, or until simmering. Meanwhile, in a large saucepan or casserole, melt the 2 tablespoons butter over moderate heat. Add the chopped onions and garlic to the pan and cook it, stirring occasionally, 3 minutes. Add the flour and cook, stirring, 2 minutes. Add the cauliflower, heated stock, half and half, bay leaf, thyme, salt and cayenne and cover. Bring to a boil over high heat and simmer, covered, stirring occasionally, for 10 minutes, or until the florets are tender. Remove and discard bay leaf. With an immersion blender, partially puree soup. Or, transfer 2 cups of the hot soup to a blender and puree. Return the puree to the pan and rewarm over moderately high heat, stirring, until hot. Remove the pan from the heat, and stir in the 6 ounces Cheddar cheese, a little at a time, until melted. Taste for seasoning and add salt and cayenne, if desired.

MESQUITE CHIPOLTE MARINATED CORNISH HENS

1 7 ounce can chipotle peppers with adobo sauce
1/2 cup extra virgin olive oil
4 cloves garlic
juice of one lime
2 tablespoons cumin seed
1 teaspoon oregano or marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1/8 cup tequila
1/4 cup cilantro leaves
3 tablespoons mesquite liquid smoke
2 tablespoons brown sugar
6 to 8 Cornish hens

In a small pan toast the cumin seed, then grind to a powder in a spice mill. Mix with the oregano, black pepper, salt and sugar. In a blender or food processor, add 1/2 a can of chipotles for medium hot or the full can for hot. Add garlic cloves, tequila, liquid smoke, and the spice mixture drizzle oil in till the mixture emulsifies and is thick and smooth; then blend in the cilantro leaves. If the mixture is too thick, it may be thinned out with the addition of a little water. Marinate hens in mixture for 12 hours. Grill over hot coals until meat is no longer pink and outside is crispy. Serves 6 to 8.

WHITE BEAN AND VEGETABLE SOUP

3 tablespoons olive oil
2 cups chopped onion
2 cups chopped celery
2 cloves garlic
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary, crumbled
2 cups sliced carrots
8 small red potatoes, chopped
1 pound dried white beans, i.e. Great Northern, soaked in enough cold water to cover them by 2 inches overnight and drained
5 cups vegetable or chicken stock
1 cup white wine
1/2 cup chopped parsley
Parmesan, freshly grated

In a large pot heat olive oil over moderately high heat and cook onion, celery, bay leaf, thyme and rosemary, stirring occasionally until onion and celery are translucent. Add minced garlic and cook for 1 minute. Add the carrots, red potatoes, beans, stock and 5 cups of water and bring soup to a boil. Reduce heat and simmer soup, covered, for 1 1/2 to 2 hours, or until beans are tender. Stir in the wine and additional stock or water to achieve desired consistency. Remove bay leaf. In a blender puree 2 cups of the soup until smooth and stir into soup. Adjust seasoning with salt and pepper and stir in parsley. Serve soup with Parmesan.

ROSEMARY PORK ROAST AND SOUR CREAM MASHED POTATOES

Rosemary Pork Roast

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Preheat oven to 325F. Rub the tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10 x 15 inch roasting pan and sprinkle with the rosemary. Bake for 1 hour, or until the internal temperature of the pork reaches 160F. This is a most tender, delicious cut of meat.

Sour Cream Mashed Potatoes

2 1/2 pounds Yukon Gold potatoes, cooked and mashed
8 ounces sour cream
1/4 cup milk
1 teaspoon salt
ground black pepper to taste

Combine potatoes, sour cream, milk, salt and pepper to taste. Whip with mixer until desired consistency. Serve warm with Rosemary Pork Roast. 6 servings.

NOVEMBER NATIONAL FOOD HOLIDAYS

•November 1: National Deep Fried Clams Day, National Vinegar Day
•November 2: National Deviled Egg Day
•November 3: National Sandwich Day
•November 4: National Candy Day
•November 5: National Doughnut Day
•November 6: National Nachos Day
•November 7: National Bittersweet Chocolate with Almonds Day
•November 8: National Cappuccino Day, National Scrapple Day
•November 9: National Cook Something Bold & Pungent Day
•November 10: Vanilla Cupcake Day
•November 11: National Sundae Day
•November 12: Pizza with Everything Except Anchovies Day, Chicken Soup for the Soul Day
•November 13: National Indian Pudding Day
•November 14: National Guacamole Day, National Pickle Day
•November 15: National Spicy Hermit Cookie Day, National Raisin Bran Cereal Day, National Bundt Cake Day
•November 16: National Fast Food Day
•November 17: National Baklava Day, Homemade Bread Day
•November 18: National Vichyssoise Day
•November 19: Carbonated Beverage with Caffeine Day
•November 20: National Peanut Butter Fudge Day, Noveau Beaujolais Day
•November 21: National Gingerbread Day, National Cashew Day
•November 22: National Cashew Day
•November 23: National Espresso Day, National Eat a Cranberry Day
•November 24: National Sardines Day
•November 25: National Parfait Day
•November 26: National Cake Day
•November 27: National Bavarian Cream Pie Day
•November 28: National French Toast Day
•November 29: National Chocolates Day, National Lemon Crème Pie Day
•November 30: National Mousse Day
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