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
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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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BUTTERMILK CHICKEN STRIPS AND COUNTRY STYLE POTATOES

Buttermilk Chicken Strips

6 boneless skinless chicken breasts
buttermilk
dash cayenne pepper
1 teaspoon chili powder
flour for dredging
salt and pepper
vegetable oil for frying

Flatten chicken breasts with a wooden meat mallet. Place plastic wrap on top of the chicken beforehand if you wish. Slice into large strips. Place in a large bowl and cover completely with buttermilk. Stir in seasoning if you wish, they are optional. Refrigerate 4 to 6 hours. Fill a large shallow bowl with flour seasoned with salt and pepper. Heat two skillets with about a 1/2 inch of vegetable oil. While oil is heating, coat chicken fingers with seasoned flour. Fry chicken in hot oil until golden brown and done, turning once or twice. Oil should not cover the top of the strips. It should take about 10 minutes. You can do this in one large skillet and keep the chicken warm as you cook it in parts.

Country Style Potatoes

6 medium potatoes, cooked, peeled, and sliced
12 slices bacon, cooked and crumbled
1 large onion, chopped
6 eggs
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/2 cup shredded Cheddar cheese

In a buttered 13 x 9 x 2 baking dish, layer potatoes, bacon, and onion. In a bowl, beat eggs, milk, salt, pepper, parsley and thyme. Pour over potato mixture. Bake at 350F for 15 minutes or until the eggs are almost set. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts and eggs are set.

SIRLOIN TIPS WITH MUSHROOMS AND HERBED NOODLES

Sirloin Tips with Mushrooms

3 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds beef sirloin
1 16 ounce can mushrooms, with liquid
1 8 ounce can tomato sauce
salt to taste
freshly ground pepper, to taste
3/4 cup red wine

Cut beef into cubes. In a large skillet over medium high heat, heat the olive oil and brown beef cubes with the garlic. Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired. Makes 6 servings.

Herbed Noodles

12 ounces uncooked wide noodles
3/4 teaspoon thyme
3/4 teaspoon basil
3/4 teaspoon parsley
2 green onions, minced
3 tablespoons melted butter

Cook noodles in 2 quarts boiling salted wate until tender, 7 to 10 minutes. Drain noodles and return to saucepan. Mix remaining ingredients; pour onto noodles and toss. Makes 6 servings.

SOURDOUGH BANABA NUT BREAD

1 cup sugar
1/3 cup Crisco oil
2 eggs, beaten
1/2 cup sourdough batter
2 cups flour, all purpose, unsifted
1 teaspoon salt
1 teaspoon soda
3 ripe bananas, crushed
3/4 cup chopped walnuts
1 teaspoon vanilla

Mix sugar and Crisco oil together. Beat in eggs. Fold in sourdough starter. Add the rest of the ingredients. Bake in a large loaf pan in center of oven, preheated at 375 degrees F for 40 to 50 minutes or until done. Be sure to grease and flour the loaf pan before adding the batter. Bread is done when inserting a toothpick and it comes out clean. Turn out on wire rack to cool. Sourdough makes this a nice, moist banana bread and guests will be pleasantly surprised with the touch of gourmet flavoring.

LASAGNA WITH ITALIAN VINAIGRETTE

Lasagna

1 16 ounce carton cottage cheese
1 egg
1 teaspoon Italian seasonings or pinch each of basil, oregano and thyme
1 to 1 1/2 pounds ground beef, browned and drained
1 28 to 32 ounce jar prepared spaghetti sauce or 4 cups homemade spaghetti
sauce
9 dry, precooked lasagna noodles
2 8 ounce packages shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Combine cottage cheese, egg and seasonings; set aside. Add browned meat to spaghetti sauce, mixing well. Evenly spread one quarter of the sauce, about 1 cup on bottom of 9 by 13 by 2 inch glass baking dish. Cover with 3 dry precooked noodles, being careful that noodles do not touch outside edges of dish. Spread another quarter of the sauce, covering noodles completely. Layer half the cottage cheese mixture and a third of mozzarella cheese on top of sauce. Repeat layers of noodles, sauce, cottage cheese mixture and mozzarella. Cover with last of noodles, remaining sauce and shredded mozzarella. Sprinkle with Parmesan. Preheat oven to 350F. Cover dish with foil and bake for 30 to 40 mintues. To brown cheese, uncover dish during the last 10 to 15 minutes of baking. Let stand before cutting. Serves eight.

Serve with a crisp salad with Italian Vinaigrette.

Italian Vinaigrette

1/2 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon granulated sugar
balsamic vinegar to taste

Place all of the ingredients in a glass jar with a well fitting lid and shake them well. Chill before serving over crisp salad. Vary the ingredients in the vinaigrette to suit your palate. Add chopped fresh herbs, Dijon mustard or fresh lime juice to taste.

MALAYSIAN CHICKEN

2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic
2 Thai chilies, finely chopped*
2 tablespoons brown sugar
1 pound boneless skinless chicken thighs, cubed
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons water
1/2 teaspoons salt

Heat oil in skillet over medium heat. Stir cook onions, garlic and chilies for about 5 minutes. Add 1 tablespoon brown sugar and continue stirring until onions are golden brown. Add chicken and brown on all sides. Mix 1 tablespoon brown sugar with soy sauce, vinegar, water and salt and stir into chicken mixture. Bring to a boil then reduce heat and simmer for 20 minutes or until chicken is no longer pink and sauce has thickened slightly. Serve over rice or rice noodles.

HAM STUFFED PASTRIES

Filling:
8 ounces smoked ham, not sliced but in one piece
3 1/2 ounces green or spring onions, sliced on the diagonal
2 teaspoons sugar
2 teaspoons sesame oil

Pastry:
1 pound plain flour
6 tablespoons cooking oil
2 teaspoons sesame oil
approximately 1 1/2 cups warm water

oil for deep frying

A fully cooked smoked ham does not need soaking. Steam the ham for 30 minutes. Allow to cool, and then mince, cutting the meat into tiny pieces. In a large bowl, combine the minced ham with the green onions, sugar, and sesame oil. To make the pastry, place the flour, cooking oil, and sesame oil in a large bowl. Mix with an electric mix or by hand with a wooden spoon, slowly adding the warm water. Knead the ingredients together until you have a pliable dough. Separate into two equal portions. On a floured work surface, roll out each half of dough until it is about 1/4 inch thick. Cut the dough into 3 inch squares. Place a tablespoon of filling in the center, and wrap in an envelope shape. Press the edges to seal firmly. Heat wok and add oil for deep frying. Carefully slide in a few of the pastries at a time. Deep fry until they turn golden and crispy, turning once. Drain on paper towels. Cool and serve.

PORK STEAKS AND GARLIC CHEESE MASHED POTATOES

Pork Steaks

4 average size pork steaks
Italian bread crumbs
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 teaspoon garlic salt or one garlic clove minced
1 heaping teaspoon lemon pepper
1 teaspoon seasoned salt
1/3 cup virgin olive oil
1 cup white wine

In a large casserole dish, place the pork steaks side by side. Sprinkle liberally with bread crumbs. In a mixing bowl combine the remaining ingredients. Mix well and pour over the pork steaks. Preheat oven to 350F and bake, covered, for 1 hour and 30 minutes.

Garlic Cheese Mashed Potatoes

4 medium russet potatoes
2 cups chicken stock
1 teaspoon salt
1/2 cup sour cream
1/2 cup margarine
1 cup low fat milk or 1 cup heavy whipping cream
1/4 cup garlic powder
1/4 cup Velveeta cheese, cubed

Peel and quarter the potatoes. Add the potatoes to a large pot and fill 1/2 way with water. Add the chicken stock and 1 teaspoon salt. Bring to a boil and cook for about 35 minutes or until potatoes are soft. Drain the potatoes and mash until all the potatoes have been broken. Add the sour cream, margarine, milk or cream, garlic powder and cheese. With a hand mixer, mix on low speed, over low heat, about 1 minute, then whip the potatoes on high speed about 30 seconds or until fine or creamy texture is achieved.

MEAT LOAF WELLINGTON

1 pound lean ground beef
1/2 cup warm water
1/2 pound ground veal
1 package dry onion soup mix
1/2 pound ground pork
4 bacon strips
1 teaspoon Worcestershire sauce
2 packages crescent roll dough
2 eggs
1 egg white, lightly beaten
1 1/2 cups cracker crumbs with 1 tablespoon water
3/4 cup ketchup
flour

Heat oven to 350F. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. For cleanup ease, use non stick cooking spray. Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles. Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top; cookie cutters may be used. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden. Makes 6 to 8 servings.

BEEF STROGANOFF SOUP AND FRENCH BREAD

Beef Stroganoff Soup

1/4 cup butter
1 pound tenderloin tips cubed
2 cloves garlic minced
12 ounces mushrooms sliced
1 large onion diced
1 cup shredded carrots
1 pint of water
1 tablespoon beef base
roux made of 1/2 cup flour and 1/2 cup butter
salt and pepper
1 pint of whipping cream
1/2 cup sour cream
1/4 cup chopped chives

In a 5 quart pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes. Add mushrooms and onions. Saute until onion is translucent. Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes. Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream. Ladle soup into bowls and top with chives. Makes 6 to 8 servings.

French Bread

Dissolve:
2 packages dry yeast in 1/2 cup warm water and 1/2 teaspoon sugar

Combine:
2 tablespoons sugar
2 tablespoons Crisco
2 teaspoons salt
2 cups boiling water

Cool to lukewarm and add yeast mixture. Stir in 7 1/2 to 8 cups flour. Knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half. On floured surface, roll each half to a 12 x 15 inch rectangle. Roll up, starting at the 15 inch edge. Place the loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double.

Mix and brush on:
1 egg, beaten
2 tablespoons milk

Bake at 400F for 20 minutes.

FRENCH CREAMED CHICKEN NOODLE SOUP

2 tablespoons butter
1 leek, including 1 inch of green, cleaned and finely diced
1 Granny Smith apple, peeled and finely diced
2 tablespoons Calvados (apple brandy)
1 tablespoon cider vinegar
3 cups chicken broth
1 cup authentic apple cider
12 ounces boneless, skinless chicken breast
2 cups fine egg noodles (dry)
1/2 cup heavy cream
1/4 cup grated Gruyere (optional)
Salt and freshly ground black pepper
Snipped chives, for garnish

Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, Gruyere and season, to taste, with salt and pepper. Garnish with chives.

CHICKEN HENS WITH GARLIC AND SAGE AND RICE PILAF

Cornish Hens with Garlic and Sage

6 tablespoons coarse salt
2 teaspoons ground pepper
6 Cornish hens, each about 20 ounces
12 large garlic cloves, peeled
30 fresh sage leaves
1/4 cup olive oil
1 tablespoon minced fresh sage

Preheat oven to 450F. Line large rimmed baking sheet with foil. Combine the salt and pepper in a small bowl. Use half of this seasoning mixture to sprinkle the insides of the hens. Place 2 garlic cloves and 3 sage leaves in the the cavity of each of the Cornish hens. Using your fingers, gently lift the skin from the breast of each hen. Place 1 sage leaf under the skin. Brush oil on each hen. Sprinkle remaining salt and pepper mixture on hens. Sprinkle minced sage over all. Rub seasonings gently into the skin. Place prepared hens, breast side up, on baking sheets. Roast the birds for 10 minutes. Reduce heat to 425F. Continue cooking approximately 30 minutes, until juices run clear when meat is pierced with a small, sharp knife. Use an instant read meat thermometer to confirm the doneness of the meat. It should read 180 degrees in the thigh. Serves 6.

Rice Pilaf

2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
golden raisins and pistachios for garnish

Preheat oven to 350F. In a heavy, wide, lidded pan, melt butter over medium low heat. Add onion, red pepper and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel. Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios. Serves 6.

ORANGE BEEF STIR FRY

12 ounces beef top round steak
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon instant beef bouillon granules
1 tablespoon cooking oil
4 green onion, bias sliced into 1 inch pieces
1 clove garlic, minced
6 cups coarsely shredded spinach
1 8 ounce can sliced water chestnuts, drained
2 cups hot cooked rice
slivered orange peel for garnish

Trim fat from meat. Partially freeze meat. Thinly slice across the grain into bite size strips. Set aside. For the sauce, in a small bowl stir together shredded orange peel orange juice, cornstarch, soy sauce, sugar and bouillon granules. Set aside. Add cooking oil to a wok or large skillet. Preheat over medium high heat, add more oil if necessary during cooking. Stir fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from wok. Add meat to wok. Stir fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok. Stir sauce, add to center of wok. Cook and stir until thickened and bubbly. Return green mixture to wok. Add the spinach and water chestnuts. Stir all ingredients together to coat. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked rice. If desired sprinkle with slivered orange peel. Makes 4 servings.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

2 carrots, cut into 2 x 1/2 inch strips
2 bell peppers, cut into 1/2 inch strips
1 small fennel bulb, trimmed, cut into 1/2 inch strips
1 red onion, cut into 1/2 inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2 ounce can vegetable broth or low salt chicken broth

2 cups grated Parmesan cheese
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked

Preheat oven to 400F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes. Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. Combine roasted vegetables, garlic broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly souplike. Season with salt and pepper. Serves 6.

DINO RIBS

2 racks of beef ribs, 2 1/2 to 3 pounds each
4 teaspoons Chinese five spice powder
1 tablespoon coarse, kosher or sea salt
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
Ingredients for the basting mixture/sauce:
2/3 cup hoison sauce
1/4 cup rice wine, sake, or dry sherry, or more if needed
2 tablespoons honey
2 cloves garlic, minced
2 teaspoons grated fresh ginger

Rinse the ribs under cold running water and blot dry with paper towels. Combine the five spice powder, salt, pepper and garlic powder in a small bowl. Place the ribs in a large baking dish and rub all over with the mixture. Cover and let marinate, in the refrigerator, for at least 1 hour, ideally 4 to 6 hours. Combine the hoison sauce, rice wine, honey, garlic, and ginger in a bowl and whisk to mix. Add rice wine as needed to thin the sauce to basting consistency. Set aside about 1/2 cup to use for serving. Set up the grill for indirect cooking placing a drip pan in the center. If using a charcoal grill preheat to medium. If using a gas grill, place all the chips in the smoker box and preheat the grill to high. When the smoke box appears, lower the heat to medium. When ready to cook, if using charcoal, toss half the wood chips on the coals. For both gas and charcoal, oil the grill grate. Place the ribs on the hot grate over the drip pan and cover the grill. Cook the ribs for 1 hour. If using a charcoal grill, add 10 to 12 fresh coals per side and toss the remaining wood chips on the fire. Continue cooking the ribs until done, 30 minutes to 1 hour longer. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Start basting the ribs with the hoison mixture the last 30 minutes. Baste several times, giving the ribs one final brushing just before serving. Serve the ribs accompanied by the reserved sauce. 4 servings.

BANANA CHEESECAKE

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

Filling:
8 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons ground ginger
4 medium bananas
1 teaspoon lemon juice
1 tablespoon unflavored gelatin
3 tablespoons water, cold
1/2 pint whipping cream
banana slices for garnish

Mix graham cracker crumbs and butter. Press evenly over base and up side of 8 inch round springform pan, to within 1 inch of rim. Cover and refrigerate while preparing filling. Beat cream cheese, sugar and ginger together until smoothly blended. Mash the bananas with the lemon juice. Stir into the cream cheese mixture, mixing together well. Sprinkle gelatin over cold water in top of double boiler. Soften for 5 minutes until spongy. Place over simmering water, stirring occasionally, until gelatin has dissolved. Beat into banana mixture. Whip half the cream until soft peaks form; fold into banana mixture. Pour the banana mixture into crust. Cover with plastic wrap and refrigerate for at least 3 hours or until set. Loosen edges of cheesecake and remove sides from pan. Transfer to serving plate. Whip remaining cream until soft peaks form. Spread over top of cheesecake. Mark a criss cross pattern in whipped cream with tines of fork if desired. Garnish with banana slices that have been dipped in lemon juice. Serves 8.

VARIATION: Sprinkle finely chopped nuts or grated semi sweet chocolate over whipped cream on top of cheesecake. Try same recipe using 1 lb fresh strawberries in place of bananas. Reserve 8 medium sized strawberries, cut in half, for garnish.

NOTES: Ungarnished cheesecake can be refrigerated for up to 24 hours. Do not store the cake after the banana slices are added as they will soften and turn brown.

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.

MINI QUICHES

2 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter, no substitutes, cut up

3 tablespoons shortening
5 to 7 tablespoons ice water
1 cup finely chopped mushrooms
1 tablespoon butter or margarine
1 egg
1/3 cup milk
dash ground black pepper
1/3 cup finely shredded Swiss or cheddar cheese
1 tablespoon finely crumbled crisp cooked bacon
1 tablespoon snipped chives or chopped green onion
red sweet pepper strips

Place flour and salt in a food processor bowl fitted with a metal cutting blade. Process until mixed. Add the 1/2 cup butter and the shortening; process with on/off turns until mixture is the consistency of coarse oatmeal. With the machine running, add 4 tablespoons of the ice water all at once. Watching the dough carefully, add remaining water 1 tablespoon at a time, until dough gathers into a ball. Remove dough from machine and form into a ball. Wrap in plastic wrap and let rest in refrigerator at least 1 hour. Preheat oven to 425F. Roll dough on a floured surface, until 1/8 inch thick. Cut 24 3 inch circles of dough. Press circles into ungreased 1 3/4 inch muffin cups. Do not prick. Bake in preheated oven for 6 to 7 minutes or until pastry cups just begin to brown. Remove from oven and reduce temperature to 350F. For filling, cook mushrooms in the 1 tablespoon butter or margarine in a small saucepan over medium high heat for 4 to 5 minutes or until most of the liquid has evaporated. Set aside to cool slightly. Lightly beat together egg, milk and ground black pepper. Add cooked mushrooms, cheese, bacon and chives or green onion. Fill each pastry cup with about 1 teaspoon of the quiche filling. Return to oven; bake for 10 minutes or until filling is set. If desired, garnish with red pepper strips. Serve warm. Makes 24.

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.

EGGPLANT WITH ROASTED PEANUTS

1 1/2 tablespoons Asian fish sauce
4 teaspoons sugar
2 teaspoons fresh lime juice
1/2 pound long thin Asian eggplants
1/2 teaspoon vegetable oil
1/2 pound long beans or other green beans
10 cherry tomatoes
2 tablespoons fresh cilantro leaves
1 tablespoon roasted peanuts

Stir together fish sauce, sugar, and lime juice and let stand about 10 minutes, stirring occasionally, until sugar is dissolved. Preheat broiler. Cut eggplants crosswise into 1/2 inch thick slices. Brush a small baking pan with some oil and place eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes. Combine eggplant with fish sauce mixture and toss. Prepare a bowl of ice and cold water. Cut beans into 1 1/2 inch lengths and cook in a saucepan of boiling salted water 2 minutes. Drain beans and place into ice water to stop cooking. Drain beans well and mix in with eggplant mixture. Cut tomatoes in half and coarsely chop cilantro. Finely chop peanuts. Mix in tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts. Serves 4.

TEXAS STYLE BBQ PORK CHOPS

6 center loin pork chops, cut 1 inch thick
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon vegetable oil
1 cup catsup
1/2 cup molasses
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt

Heat vegetable oil in medium saucepan. Cook onion and celery over medium low heat for 5 minutes. Stir in remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Place pork chops on broiler pan 5 inches from heat. Broil about 8 minutes on each side, brushing frequently with sauce. Serve with remaining sauce, if desired.

Spicy Rice

1 cup long grain white rice
1 1/2 cups water
1 rib celery, chopped
1 tablespoon garlic, chopped
1/4 cup cooked bacon pieces
pinch of cayenne pepper
1 teaspoon thyme
1 teaspoon parsley
1 onion, chopped
1/2 cup Worcestershire sauce

In a medium pot, bring all ingredients to a boil. Reduce heat to a simmer. Cover and simmer for 15 minutes. Turn heat off, but leave covered for five minutes, then serve.

WINE AND PEPPER CREAM SAUCE

2 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon brandy
1/2 cup dry white wine
1/2 cup chicken stock
2 teaspoons green peppercorns, coarsely crushed
3 tablespoons whipping cream
1 tablespoon fresh parsley, chopped
fresh parsley sprig, optional

Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Serve with steak, fish or pasta. Makes 3/4 cup.

RENO RED CHILI

3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup oil
black pepper to taste
3 ounces chili powder
6 tablespoons cumin
2 tablespoons MSG; if allergic omit
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, boiled 30 minutes in water, seeded, destemmed
1 tablespoon oregano, brewed in 1/2 cup beer, like tea
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
4 ounces diced green chilies
14 ounces stewed tomatoes
1 teaspoon Tabasco sauce or to taste
2 tablespoons masa harina flour

Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 to 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.

CANTONESE TURKEY STEAKS

1 1/2 pounds turkey breast steaks or slices, 1/2 to 3/4 inch thick
2 teaspoons vegetable oil
1 6 ounce can pineapple juice
1/2 cup turkey broth or 1/2 cup water + 3/4 teaspoon bouillon
1 clove garlic, minced
2 1/2 tablespoons soy sauce
pinch fennel or anise seed
1/2 teaspoon sugar
1 large onion, thinly sliced
1 medium green pepper, thinly sliced
2 tablespoons sliced pimentos

Heat oil in skillet over medium high heat. Sear steaks quickly on both sides and remove. Add juice, broth and garlic. Boil about 8 minutes to reduce by half. Add fennel, soy sauce, sugar and vegetables. Simmer about 2 minutes until vegetables start to soften. Return steaks to pan. Spoon mixture over them and simmer over low heat for a few minutes, just until inside of steaks is no longer pink. Serves 5.

CHINESE FIRECRACKERS

1 teaspoon vegetable oil
1/2 pound ground turkey
1 cup finely chopped cabbage
1/2 cup shredded carrot
2 tablespoons finely chopped green onions, with top
1 tablespoon chili paste or puree
1 tablespoon dry white wine
1 teaspoon cornstarch
14 frozen phyllo leaves, 13x9 inches, thawed
1 tablespoon plus 1 teaspoon vegetable oil
3/4 cup sweet and sour sauce

Heat 1 teaspoon oil in a 10 inch nonstick skillet. Cook ground turkey, cabbage, carrot and onions in oil over medium heat about 5 minutes, stirring frequently, until turkey is done and vegetables are crisp tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened. Heat oven to 375F. Cut phyllo leaves crosswise in half. Cover with damp towel to keep from drying out. Place 1 piece phyllo on flat surface. Brush with small amount of oil. Top with second piece phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo; shape into about 4 inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to form firecracker shape. Repeat with remaining phyllo and turkey mixture. Brush firecrackers with remaining oil. Bake on ungreased cookie sheet 18 to 22 minutes or until phyllo is crisp and golden brown. Serve with sweet and sour sauce. Makes 14 firecrackers.

BAKED EGGS AND MUSHROOMS IN HAM CRISPS

3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot or onion
2 tablespoons unsalted butter
1/2 teaspoon seasoned salt or salt
1/4 teaspoon black pepper
3 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices ham or honey ham
12 medium eggs
fresh whole tarragon leaves for garnish
triangles of buttered toast

Preheat oven to 350F. Lightly oil a 12 cup muffin tin. In a large heavy frying pan over medium high heat, saute mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in creme fraiche and tarragon. To Assemble, fit 1 slice of ham into each prepared muffin cup. Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Season eggs with additional salt and pepper. Remove eggs with ham from muffin cups carefully, using 2 spoons or small spatulas and place on individual serving plates. Garnish with tarragon leaves and triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person. Makes 6 servings.

POTATO CHIORIZO TACOS WITH AVOCADO SALSA

1 pound potatoes, cut into 1/2 inch dice
salt
12 ounces Mexican chorizo sausage, casing removed, about 1 1/2 cups
1/2 cup finely chopped onions
1 cup diced, husked but not peeled fresh tomatillos
2 serrano chiles or 1 medium jalapeno chile, stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced
12 6 or 7 inch corn tortillas, warmed

In 3 quart saucepan, bring 1 quart water to boil. Add potatoes and 2 teaspoons salt; cook, covered, 10 to 12 minutes until just tender. Drain. In large nonstick skillet over medium heat, break up sausage and saute with onions about 10 minutes, stirring occasionally, until sausage is cooked through and onions are tender. Drain and discard excess fat. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos, chiles and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth. Season with salt to taste. Fill tortillas with potato mixture; accompany with salsa. Makes 4 main dish servings.

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted

Filling:
4 8 ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon purchased caramel sauce
1 cup sour cream

For Crust: Preheat oven to 350F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead. Cover and refrigerate. Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip; do not stir before using. Pipe decorative border around cheesecake and serve. Serves 10.

TERIYAKI SLOW COOK SANDWICHES

2 to 2 1/2 pound boneless beef chuck steak
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 clove garlic, minced
4 teaspoons cornstarch
2 tablespoons cold water
8 Individual French loaves, split
4 tablespoons margarine or butter, melted

Topping options:
shredded Chinese cabbage
sliced pineapple rings
chopped green onions
plum sauce or: sweet and sour sauce

Trim excess fat from steak; cut into thin, bite sized slices. In a 3 1/2 to 4 quart crockpot, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the low setting for 7 to 9 hours or on the high setting for 3 to 4 hours. Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1 1/2 cups juices; add water if necessary; place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more. Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops. Makes 8 servings.

HONEY ROASTED PORK ON BED OF SWEET POTATOES

Pork tenderloin, in addition to being the leanest cut of pork and one that can be cooked with no added fat, is also convenient for time-pressured cooks. Here it roasts in just thirty minutes, on a bed of vegetables that are also used to make a delicious sauce to serve with the pork.


1 pound sweet potatoes, peeled and thinly sliced
1 large red bell pepper, cut into 1/2 inch squares
1 large green bell pepper, cut into 1/2 inch squares
3 cloves garlic, slivered
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth, canned
2 tablespoons honey
1 tablespoon prepared mustard
2 teaspoons fresh lemon juice
1 pound well trimmed pork tenderloin

Preheat the oven to 425F. In a large bowl, combine the sweet potatoes, red and green bell peppers, the garlic, salt and black pepper, and toss until well combined. Spoon the vegetables into a 7 by 11 inch baking pan and toss with 1/3 cup of the chicken broth. Cover with foil and bake for 15 minutes. Meanwhile, in a small bowl, stir together the honey, mustard and lemon juice. Place the pork on top of the sweet potato mixture and brush with half of the honey mixture. Pour the remaining honey mixture over the vegetables. Roast uncovered for about 30 minutes, or until the pork is cooked through and the vegetables are tender. Remove the pork to a cutting board and let stand 10 minutes before slicing. Meanwhile, spoon 1 cup of the vegetable mixture into a food processor and purée with the remaining 1/3 cup chicken broth. Slice the pork and serve topped with the vegetable purée, with the roasted vegetables on the side. 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.

AU GRATIN SEA SCALLOPS CALYPSO

2 tablespoons finely chopped chives
2 tablespoons olive oil
1 pound sea scallops
2 tablespoons rum
Tabasco to taste
pinch of ginger powder and paprika
3 tablespoons butter
3 tablespoons flour
salt and pepper
1/2 cup warm milk
2 tablespoons grated Swiss cheese
1 tablespoon finely chopped parsley

Preheat oven to 450F. In a large skillet saute the chives in the oil for 2 minutes over medium heat. Raise the heat to high, add the scallops and cook for two more minutes. Add the rum, Tabasco, ginger and paprika, cook two more minutes. Remove from heat. Melt the butter in a 2 quart saucepan, add the flour, salt and pepper, blend well. Add the warm milk, stirring constantly cook it quickly until it bubbles and thickens. Add the cheese, stir until melted, mix into the scallops. Put in a medium sized baking dish , sprinkle with parsley, and bake at 450 for 10 minutes.

DAILY OCTOBER FOOD HOLIDAYS

•October 1: World Vegetarian Day, National Homemade Cookies Day
•October 2: National Fried Scallops Day
•October 3: National Caramel Custard Day
•October 4: National Taco Day, National Vodka Day
•October 5: National Apple Betty Day
•October 6: National Noodle Day
•October 7: National Frappe Day
•October 8: National Fluffernutter Day
•October 9: National Dessert Day, National Moldy Cheese Day
•October 10: National Angel Food Cake Day
•October 11: National Sausage Pizza Day, World Egg Day
•October 12: National Gumbo Day
•October 13: National Yorkshire Pudding Day
•October 14: National Chocolate-Covered Insects Day
•October 15: National Mushroom Day, National Chicken Cacciatore Day, National Roast Pheasant Day
•October 16: World Food Day, National Liqueur Day
•October 17: National Pasta Day
•October 18: National Chocolate Cupcake Day
•October 19: National Seafood Bisque Day
•October 20: National Brandied Fruit Day
•October 21: National Apple Day, National Pumpkin Cheesecake Day, National Caramel Apple Day
•October 22: National Nut Day
•October 23: National Boston Cream Pie Day
•October 24: National Bologna Day, Good and Plenty Day
•October 25: National Greasy Foods Day
•October 26: National Mincemeat Pie Day, National Pretzel Day, National Pumpkin Day
•October 27: National Potato Day
•October 28: National Chocolate Day
•October 29: National Oatmeal Day
•October 30: National Candy Corn Day
•October 31: Halloween, National Candy Apple Day
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GRILLED FLANK STEAK SALAD W/SWEET & SOUR SESAME DRESSING

Dressing:
1 tablespoon sesame seeds
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespons rice vinegar
1 tablespoon light brown sugar
1 tablespoon Chinese plum sauce

Salad:
4 cups shredded napa cabbage
2 cups cooked wild rice, chilled
4 ounces asparagus, cooked
8 cherry tomatoes
1/2 medium cucumber, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
1/2 cup alfalfa sprouts
6 to 8 ounces grilled flank steak, thinly sliced across grain, warm or chilled

Heat a small skillet over medium heat. Toast sesame seeds for 1 to 2 minutes, or until golden, stirring occasionally. Transfer to a medium bowl and let cool for 5 minutes. Add remaining dressing ingredients and whisk together. To serve, arrange cabbage on a large platter. Mound rice in center of cabbage. Decoratively arrange asparagus, tomatoes, cucumber, bell pepper, red onion and alfalfa sprouts on cabbage. Lay beef slices on rice. Drizzle dressing over all. Serves 4.

FRIED NOODLES WITH SHREDDED PORK AND CHIVES

12 ounces thin round fresh noodles, chow mein
2 ounces pork loin or barbecued pork, char sieu
1/4 cup plus 2 1/2 tablespoons peanut oil
2 cups bean sprouts
6 dried Chinese mushrooms, available at Chinese stores, soaked in warm water for 45 minutes and shredded

For Seasonings:
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon fish sauce
1/4 cup chicken stock or water
6 ounces chives, preferably yellow chives, cut into 2 inch lengths
1 teaspoon cornstarch, mixed in a little cold water, for thickening

Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside. Blanch the shredded pork in boiling water, cooking until the water comes back to a boil. Remove and rinse quickly under cold running water. Set aside. Heat 1/4 cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly browned and a little crisp. Arrange the noodles into a pancake shape, and when the noodles are brown and crisp a little, reduce the heat for further crisping. Turn over and repeat on the other side. Remove and keep warm. Heat 2 tablespoons of peanut oil in the wok. Stir fry the bean sprouts and mushrooms for 30 seconds. Add the seasonings mixture, return the cooked pork and sprinkle on the chives. Combine well, sprinkle in a little extra oil and stir in the thickening. TO SERVE: Arrange the noodles on a serving plate, fluff up a little and ladle the pork and vegetables over. Serve at once.