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.

TUNA AND SHELLS DIJON

1 can, 12 ounces, StarKist Tuna, drained and flaked
1 cup diced red, yellow or green bell pepper
1/3 cup chopped green onions
2 teaspoons mustard seed
2 tablespoons butter or margarine
2 tablespoons all purpose flour
2 1/2 cups low fat milk
3 to 4 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
1 package, 7 ounces, medium shells, cooked and drained
2 tablespoons chopped parsley

In a medium saucepan, saute bell pepper, onions and mustard seed in butter for 3 minutes. Sprinkle flour over mixture, stirring until blended. Add milk all at once. Cook and stir until mixture thickens and bubbles. Stir in mustard, lemon peel, salt and pepper until blended. Fold in tuna and shells; cook for 2 minutes more to heat through. Serve in 4 to 6 individual casseroles or ramekins, sprinkled with parsley.

PEACH CARAMEL COFFEECAKE

1 12 ounce jar peach preserves
1/4 cup chopped pecans
2/3 cup firmly packed brown sugar
1/3 cup butter, melted
2 12 ounce cans Pillsbury Big Country® Refrigerated Buttermilk Biscuits

Heat oven to 350F. Grease 12 cup bundt pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans. In small bowl, combine sugar, butter and the remaining preserves; set aside. Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake at 350F for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake. 10 servings.

THAI CARROT SALAD

3 cups grated carrots
Vinaigrette:
1/4 cup rice vinegar
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh cilantro
3 tablespoons pure maple syrup
1/4 teaspoon red chili flakes
1 cup chopped peanuts
finely chopped fresh mint, for garnish

In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.

BAKED DITALINI WITH THREE CHEESES

1 pound Ditalini, elbow macaroni or other medium pasta shape, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup grated low fat Cheddar cheese
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup fine bread crumbs, dry
2 tablespoons melted margarine

Prepare pasta according to package directions, reducing cooking time by one third; drain. While pasta is cooking, combine the milk and ricotta in a blender. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper. Stir the pasta into the cheese mixture until well blended. Transfer to a 10 inch round casserole dish. Stir the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole. Bake at 375F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes. Serve immediately. Serves 6 as a side dish.

LOUISIANA FISH CREOLE

1 pound boneless fish fillets, 1 inch thick
1/4 cup Kikkoman Soy Sauce
1 cup chopped onion
1 cup diced celery
1 clove garlic, minced
1/8 teaspoon ground red pepper
1 tablespoon vegetable oil
1 10 ounce package frozen cut okra, thawed
1 pound fresh tomatoes, coarsely chopped

Cut fish into 1 x 1 1/2 inch cubes; place in small bowl. Add soy sauce and turn pieces over to coat well; let stand 10 minutes. Meanwhile, sauté onion, celery, garlic and red pepper in hot oil in large skillet or Dutch oven until onion is transparent. Stir in okra and tomatoes; bring to boil. Reduce heat; cover and simmer 5 minutes. Stir in fish mixture. Bring to boil; cover and simmer 5 to 8 minutes, or until fish flakes easily with fork. Serve immediately.

MOCHA PUDDING PARFAIT

1 1/2 cups cold fat free milk
1 tablespoon Maxwell House instant coffee
1 4 serving size package JELL-O Chocolate Flavor Fat Free Sugar Free Instant
Reduced Calorie Pudding and Pie Filling
1 8 ounce tub Cool Whip Free Whipped Topping, thawed, divided
6 reduced fat chocolate wafer cookies

Pour cold milk and instant coffee into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 1/2 of the whipped topping. Spoon 1/2 of the pudding mixture evenly into 6 dessert dishes. Sprinkle with chopped cookies. Top with 1/2 of the remaining whipped topping; cover with remaining pudding mixture. Top each serving with spoonful of remaining whipped topping. Refrigerate until ready to serve.

BRAISED BEEF POT ROAST

2 pounds sirloin , 1 inch thick
1 tablespoon olive oil, or canola oil
2 onions, cut in eighths
8 carrots, cut in 2 inch pieces
4 ribs celery, cut in 2 inch pieces
1/2 cup red wine vinegar
1 1/2 cups beef broth
1 bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon salt and freshly ground black pepper

Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate. Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes. Return vegetables to pot, cover, and simmer about 15 minutes, or until beef is very tender. Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices. Serves 8.

HOT LONE STAR CHILI DIP

1 16 ounce can traditional refried beans
1 15 ounce can hot chili with beef and beans
1 cup shredded Cheddar cheese
1 brick cream cheese, softened
1 teaspoon each ground cumin and garlic salt
1/4 cup sour cream
1/4 cup thinly sliced scallions

Have ready a round 1 1/4 quart baking dish or a deep 9 to 10 inch pie plate. Cut a 6 1/4 inch star from a 10 inch piece of foil. Stir refried beans in a medium bowl to loosen. Stir in chili until blended. Spread in baking dish; sprinkle with 1/4 cup Cheddar cheese. Mix cream cheese, cumin and garlic salt in a medium bowl. Stir in sour cream until blended. Spoon dollops over cheese, then spread carefully without disturbing cheese. With star cutout centered, lay foil over dish. Gently press down on foil; fill star with remaining Cheddar cheese. Carefully lift foil straight up. Cover dish with a new sheet of foil and refrigerate up to 3 days. To serve: Heat oven to 400F. Bake covered dip directly from refrigerator 30 minutes or until hot. Sprinkle scallions around edge. Serve with chips.

CHICKEN BREASTS LOMBARDY AND SPINACH AU GRATIN

3 boneless, skinless chicken breasts, halved
flour, for dredging
2 tablespoons butter
1/4 cup butter, melted
1 1/2 cups sliced mushrooms
salt and pepper to taste
1/2 cup chicken broth
3/4 cup white zinfandel
1 1/2 cups Parmesan cheese
1/2 cup mozzarella cheese

Dredge chicken lightly in flour, cook over low heat in 2 tablespoons butter, 5 to 7 minutes each side, until done. Reserve drippings. Place chicken in ungreased 9 x 13 inch glass dish. Add 1/4 cup butter to reserved drippings and saute mushrooms. Again reserving drippings, spoon mushrooms evenly over chicken. Stir broth, wine and salt and pepper into reserved drippings and simmer 10 minutes. Drizzle over chicken. Combine cheeses and sprinkle over chicken. Bake at 450F for 10 to 15 minutes, until cheese melts. Serves 6.

Spinach Au Gratin

2 10 ounce packages frozen chopped spinach
3 cups cooked rice
4 eggs, beaten
1 10.75 ounce can condensed cream of mushroom soup
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Thaw, drain and separate spinach. Toss with rice. Combine eggs, soup and seasonings. Stir into spinach mixture. Turn into a greased shallow 1 1/2 quart casserole. Sprinkle top with Parmesan cheese. Bake at 350F for 30 minutes or until firm. Serves 6.

FRENCH ONION QUICHE

1 cup water
1/2 cup raw cashews, prewashed
12 ounces tofu, rinsed and drained
2 tablespoons arrowroot
1 tablespoon fresh lemon juice
1/2 tablespoon salt
1 teaspoon sweet basil or 1 tablespoon fresh
1/4 teaspoon oregano or 1 teaspoon fresh
1/4 teaspoon garlic powder or 1 fresh clove
1 to 2 onions, thinly sliced
1 tablespoon onion flakes or 2 tablespoon onion powder
prepared pie crust

Gently saute sliced onions in oil or water. Once softened, remove onions and set aside. Add remaining ingredients, except sauteed onions, stir well until boiling, simmer for a few minutes then remove from heat and liquefy in a blender. Stir in onions. Pour mixture into prepared pie crust. Cover edge with foil to keep rim from burning. Sprinkle top with paprika. Bake at 350F for about 50 minutes, depending on dish size until knife inserted in middle comes out clean.

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.

SALISBURY STEAK WITH WILD RICE AND MUSHROOMS

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

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

Wild Rice with Mushrooms

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

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

TARRAGON SCALLOP GRATIN

Herbed rice and sauteed cherry tomatoes are suitable accompaniments for this delicate main dish.

8 ounces bay scallops
2 tablespoons olive oil
2 tablespoons apple juice
1 large chopped shallots
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried
1/3 cup fresh bread crumbs

Preheat oven to 450F. Combine scallops, olive oil, apple juice, chopped shallot and tarragon in a medium bowl. Season with salt and pepper. Mix to blend. Divide mixture between 2 small gratin dishes. Sprinkle fresh bread crumbs over, dividing evenly. Bake until scallops are just cooked and opaque and crumbs on top are golden, about 15 minutes. Serves 4.

BLUE RIDGE GARDEN SALAD

2 dried chipotle chili peppers
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground all spice
1/8 teaspoon freshly ground black peppercorns, or to taste
1/8 teaspoon salt
15 1/2 ounce can crowder peas or black eyed peas, rinsed and drained
15 1/4 ounce can whole kernel corn, rinsed and drained
1 cup cooked rice
1 cup seeded and chopped plum tomatoes
1/2 cup diced red bell pepper
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro

Place chipotle peppers in small bowl; cover with warm water. Let stand 30 minutes. Drain and dice. In a large bowl combine chipotle peppers, lime juice, olive oil, cumin, chili powder, allspice, pepper and salt to blend thoroughly. Add peas, corn, rice, tomatoes, bell pepper, green onions and cilantro. Toss thoroughly to coat. Salad can be covered and refrigerated, or served immediately. Serve on crisp salad greens with baken tortilla chips, if desired. Serves 6.

CUCUMBER CHICKEN PITA SANDWICHES

1/2 cup plain yogurt
1/4 cup finely chopped cucumber
1/2 teaspoon dried dillweed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese

For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed and mint. Set aside. For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.

SPICED POTATOES IN TAMARIND SAUCE

1 1/2 tablespoon tamarind paste
2 cups water
8 small boiling potatoes
1/4 cup corn oil
1 medium onion; thinly sliced
2 teaspoon minced fresh ginger
4 garlic cloves; minced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground fennel
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
salt

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt. Serves 4.

PORK CHOPS WITH MUSTARD ROSEMARY SAUCE

4 lean bone in pork chops, about 1 1/2 pounds
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
1/2 small onion, chopped
3/4 cup non fat chicken broth
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
pepper to taste

Season the pork with the salt and pepper. Heat the oil in a nonstick skillet over medium high. Add the pork and cook 7 minutes on each side, or until browned on the outside and cooked through. Transfer to a plate and keep warm. Add the onion to the pan and cook for 3 minutes. Add the chicken broth and boil about 3 minutes, or until reduced by about a third. Stir in the mustard, rosemary and pepper to taste. Pour the sauce over the pork and serve. 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.

SMOKED CHILI MARINADE

1 cup fresh orange juice
1/4 cup fresh lime juice
5 canned chipotle chilies, minced, plus 1 tablespoon juice
4 cloves garlic, minced
1 teaspoon freshly grated orange zest
2 teaspoons dried oregano
1 teaspoon cumin seeds
2 tablespons wine vinegar
1/2 teaspoon each salt and freshly ground black pepper or to taste

Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains. Place this and the remaining ingredients in a blender and puree to a smooth paste. Spread this paste on the food to be marinated. Marinate seafood for 2 hours, poultry for 4 to 6 hours, and meat overnight, turning once or twice. Makes 1 cup, enough marinade for 1 1/2 to 2 pounds seafood, poultry, or meat.

HAWAIIAN KABOBS TERIYAKI

3 pounds trout fillets
1 16 ounce can pineapple chunks
1 green pepper, cut into 1 inch squares
3 cups cooked rice

Marinade:
1 teaspoon ground ginger
1/4 cup reserved pineapple juice
1 teaspoon dry mustard
1/2 cup soy sauce
1 clove garlic, crushed
2 tablespoons brown sugar
1/4 cup sherry, optional

Cut fillets into one inch cubes. Drain pineapple reserving 1/4 cup of liquid. Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic. Pour marinade over fish; cover and refrigerate for at least 1 hour, longer is better. Drain fish and reserve marinade. Thread fish, pineapple chunks, and green peppers alternately on skewers. Cook 4 to 5 inches from hot coals for 4 to 5 minutes. Baste frequently with marinade. Turn and cook 4 to 5 minutes longer or until fish is flakely when tested. Serve on a bed of rice. Makes 6 servings.

CRUNCHY CARAMEL APPLE PIE

1 recipe Pastry for Single Crust Pie, see below
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter
1/2 cup granulated sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice cream topping

Prepare Pastry for Single Crust Pie. On a lightly floured surface, roll out dough to a 12 inch circle. Transfer pastry to a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired. For Crumb Topping, stir together brown sugar, 1/2 cup all purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside. In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry lined pie plate. Sprinkle Crumb Topping over apple mixture. To prevent over browning, cover edge of pie with foil. Bake in a 375F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

Pastry for Single Crust Pie:
In a bowl stir together 1 1/4 cups all purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

CROCKPOT RECIPE

Polish Cabbage Rolls

1 head green cabbage
1 pound ground beef, browned
1/4 cup uncooked rice
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
8 ounce can tomato sauce

Mix ground beef, rice, egg, onion, carrot, salt and pepper. Mix together vinegar, brown sugar and tomato sauce. Drop cabbage in boiling water for 5 to 10 minutes. Remove 10 large leaves. Chop remaining cabbage. Place in bottom of crockpot. Place 2 to 4 tablespoons of meat mixture in center of each leaf. Roll up and use toothpick to hold. Place stem side down in crockpot. Pour on tomato mixture. Cover and cook on low for 8 to 10 hours. Serves 6 to 8.

CAULIFLOWER WITH CARAMELIZED RED ONIONS

1 1/2 tablespoons butter
2 large or 3 small to medium red onions (about 1 pound), thinly sliced
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1 head cauliflower separated into florets
2 tablespoons toasted pine nuts

Put butter in a heavy bottomed skillet over medium heat. Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes. The longer the onion cooks the more frequently it needs to be stirred. Add balsamic vinegar, salt and pepper. Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes. Meanwhile, steam 12 to 15 minutes or microwave 8 to 10 minutes the cauliflower until tender but still firm. Put cauliflower on a platter and top with caramelized onions. Sprinkle with pine nuts. Serves 4 to 6.

KUNG PAO CHICKEN

1 1/2 lbs boneless chicken breast, cut into 1/2 inch cubes
3 stalks celery, sliced
1 large sweet red pepper, thin sliced
1/2 cup unsalted peanuts
3 large cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions cut into 1/2 inch pieces
Sauce:
4 tablespoons rice wine or dry sherry
4 tablespoons hoison sauce
2 tablespoons bean curd paste
1 tablespoon black bean sauce
2 tablespoons red wine vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon red pepper flakes
Marinade:
2 tablespoons cornstarch
2 tablespoons rice wine or dry sherry
2 teaspoons baking soda

peanut oil

Slice and chop all necessary ingredients in advance. Mix the marinade and mix into the chicken cubes; allow to sit for at least 1/2 hour. Prepare the sauce by combining the wine and cornstarch and until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl. Heat about 3 tablespoons of the peanut oil and stir fry the chicken until just done; stir fry in two batches if necessary. Set aside. Heat 3 tablespoons peanut oil and stir fry the peanuts for about one minute, being careful not to let them burn, if you do, throw them away and start over. Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken. Toss to coat chicken and veggies with sauce.

CHICKEN ROLLS WITH HERBED CREAM SAUCE

4 skinless, boneless chicken breast halves, about 1 pound total
3/4 cup herb seasoned stuffing mix
1 2 1/2 ounce jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon margarine or butter, melted
2 tablespoons cooking oil
3/4 cup chicken broth
1/2 teaspoon ground sage
3/4 cup half and half or light cream
4 teaspoons all purpose flour
2 tablespoons snipped fresh chives
2 cups corkscrew macaroni, cooked and drained

Rinse chicken; pat dry. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8 inch thick rectangles. Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up jelly roll style, starting from the short edge. Secure with wooden toothpicks. In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve over macaroni. Serves 4.

ZUCCHINI AND RICE CASSEROLE

3 cups of water
1/2 cup rice
2 pounds zucchini
1/4 cup butter
1/4 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
salt and pepper to taste
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted

Bring 3 cups of water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender. Preheat broiler. Grease a 9 x 13 inch baking dish. Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini. Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs. Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top. Broil about 6 inches from broiler until lightly browned and bubbly. Serves 12.

SPICY SHRIMP SALAD WITH MANGO DRESSING

1 mango
2 teaspoons lemon or lime juice
1 pound large shrimp
1 teaspoon chicken stock
1 teaspoon chili powder
1 teaspoon hot sauce
1 1/2 cups pineapple chunks, fresh or canned
1 cup chopped tomato
1 red onion, thinly sliced
mixed lettuce greens

Puree peeled mango with lemon or lime juice, reserve. In a sauce pan, combine shrimp, stock, chili and hot sauce. Cook till the shrimp are done. Remove from heat, add tomatoes, pineapple and onion. Chill. Arrange on lettuce, spoon mango dressing over.

CHEESE COFFEE CAKE

8 ounces cream cheese, softened
1/2 cup sugar
1 tablespoon flour
1 egg
1 teaspoon vanilla
2 tablespoon sour cream
1 package refrigerated biscuits
2 tablespoons jam, your choice
2 teaspoons cinnamon sugar

Preheat oven to 350F. Blend first 6 ingredients with mixer until smooth. Place biscuit dough into 10 inch pie pan; press over bottom and up sides of pan. Spread jam over dough. Pour cheese mixture over jam and dough. Sprinkle with cinnamon sugar. Bake at 350F for 26 to 27 minutes until filling is set and crust brown. Refrigerate leftovers, if any.

ONION BLOSSOM

1 large Vidalia or other sweet onion
2 tablespoons flour
1 large egg, beaten lightly
1 cup crushed saltines
vegetable oil
1/2 teaspoon salt, optional
honey mustard or ranch dressing for dipping

Peel onion, leaving root intact. Cut onion vertically into quarters, cutting to within half inch of root end. Cut each quarter vertically into thirds. Place onion in boiling water 1 minute; remove and place in ice water 5 minutes. Loosen "petals" if necessary. Drain onion cut side down. Place flour in a heavy duty ziplock plastic bag; add onion; shake to coat. Dip onion in egg. Place crushed crackers in plastic bag; add onion, tossing to coat. Chill onion 1 hour. Pour oil to depth of 3 inches to electric fryer or heavy saucepan, and heat to 375F. Fry onion 5 to 7 minutes or until golden brown; drain on paper towels. Sprinkle with salt, if desired. Serve with honey mustard or ranch dressing.

CAJUN POT ROAST

3 pound beef bottom round roast
1 tablespoon salad oil
2 large stalks celery
2 medium onions
1 medium green pepper
16 ounce can tomatoes
2 10 ounce packages frozen whole baby okra
1 bay leaf
1 garlic clove, minced

Seasoning Mix:
1 1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon cayenne
1/2 teaspoon dried thyme leaves

Prepare seasoning mix; rub 2 1/2 teaspoons of seasoning mix over meat. Brown in hot oil in Dutch oven. Remove to plate. Cut onions into wedges. Slice celery diagonally into 1/2 inch pieces and cut green peppers into 1 inch pieces. Cook, covered in drippings till tender. Stir in tomatoes, with their liquid, bay leaf, garlic and remaining seasoning mix. Return roast to pan and heat to boiling. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours until roast is fork tender, stirring occasionally. About 10 minutes before roast is done, add frozen okra to mixture in Dutch oven; heat through. To serve, arrange meat and vegetables on warm, deep platter; discard bay leaf. Skim fat from liquid. Serve liquid with meat and vegetables. Makes 12 servings.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC AND CAPERS

1 tablespoon capers, preferably packed in salt
1 pound salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped Italian flat leaf parsley
1 teaspoon very finely chopped garlic
2 tablespoons fine, dry, unflavored bread crumbs
salt
black pepper ground fresh
2 large ripe, firm tomatoes, weighing approximately 3/4 pound each

Drain the capers if packed in vinegar; soak, rinse and drain if packed in salt, then chop them fine. Turn the oven on to 400F. Remove the salmon's skin, any loose membranes and carefully pick out all bones. Cut the fish into very small dice and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, scoop out all the seeds and the centers to make a cup like hollow. Pat the inside of the tomatoes with paper towels to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the latter to smear the bottom of a baking pan. Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. They are also good later, at room temperature, but not reheated. Serves 4.

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.

BAKED FISH WITH MUSHROOMS AND CREAM

4 tablespoons butter
1/2 pound mushrooms, sliced
1/4 cup Cognac or brandy
1/2 cup canned crushed tomatoes with added puree
1/2 cup whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 8 ounce orange roughy fillets
1/2 cup grated Gruyere cheese

Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium high heat. Add mushrooms; saute until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter in another heavy large skillet over medium high heat. Season fish with salt and pepper. Add fish to skillet; saute until just cooked through, about 3 minutes per side. Transfer fish to broiler proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes. Serves 2.

ROASTED RED PEPPER SOUP

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

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

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.

ORANGE UPSIDE DOWN CHEESCAKE

1 envelope unflavored gelatin
1 1/2 cups unsweetened orange juice
1/4 cup sugar
2 cups orange section
1 envelope unflavored gelatin
1/2 cup unsweetened orange juice
24 ounces cream cheese, softened
1 cup sugar
2 tablespoons grated orange peel
1 cup whipping cream, whipped
1 cup vanilla wafer crumbs
1/2 teaspoon cinnamon
3 tablespoons margarine, melted

Soften gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9 inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan;
invert onto serving plate. Remove rim of pan. 10 servings.

PORK POOR BOY SANDWICH

1 pound boneless pork loin roast
coarsely ground black pepper
1/2 pound alfalfa sprouts
1 ripe avocado, peeled and sliced
1 cucumber, sliced thinly
1 ripe tomato, sliced
4 ounces fresh spinach leaves
1 green pepper, seeded and sliced into strips
1 16 ounce loaf French or Italian bread
4 tablespoons bottled Italian dressing

Rub roast with coarsely ground pepper, place in shallow roasting pan. Roast, uncovered, at 325F for 45 minutes to one hour, until meat thermometer registers 155 to 160F. Remove from oven and let roast rest for 10 minutes before slicing. Slice bread lengthwise. Build sandwich by layering sandwich ingredients in desired order, and sprinkle with dressing. Serves 4.

CUBAN STUFFED POT ROAST

4 pound eye of round roast
2 Spanish sausages; chorizos
6 garlic cloves
1/2 teaspoon dried oregano
1/8 teaspoon paprika
salt and pepper to taste
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1/2 cup olive oil
2 large onions; thickly sliced
2 bay leaves; crumbled
1 cup dry sherry
3 cup beef broth
4 medium potatoes; peeled and halved

To make the pocket for the chorizo stuffing, insert a long bladed knife all the way through the roast, beginning at the flat end of the meat. Note: Most butchers can do this for you, if preferred. Rotate the blade 90 degrees and insert it again. Stuff the pocket with the chorizo. Pierce the roast all over with the tip of the knife. Combine the garlic cloves and oregano in a mortar and pestle, mash together into a paste and rub over the roast. Season the roast with paprika, salt and pepper. Pour the lime and lemon juices over the roast and allow to marinate, refrigerated, for three to four hours or overnight. After marinating, remove the meat from the container, reserving marinade. Heat the olive oil over medium heat in a heavy bottomed Dutch oven. When the roast is browned on all sides, remove it from the pot and set aside. Add the onions to the Dutch oven and cook, stirring over medium low heat four to six minutes. Onions should be tender but not brown. Return the roast to the pot. Add the bay leaves, sherry, broth and reserved marinade. Bring to a boil over medium high heat. Reduce the heat to low, cover and simmer about two hours. Add the potatoes and continue to simmer, covered, an additional 30 minutes or until potatoes are tender. Add more beef broth if necessary. Remove the roast from the pot and allow it to rest for 10 minutes. Slice the roast into 1/2 inch thick slices. Arrange the slices on a platter and surround with the potatoes. Spoon the remaining sauce over the platter. Serves 6 to 8.

For the glaze: Strain the juice into a saucepan, adding enough water to make 1 cup. In a bowl combine cornstarch and water. Add to saucepan, cook and stir till thickened. Brush roast with half of glaze. Serve remaining glaze with meat. Serves 6.

COLD NEW ORLEANS SPAGHETTI SALAD

French Dressing:
Regina red wine vinegar
olive oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
Tabasco hot pepper sauce
1/4 teaspoon garlic powder

one 12 ounce package vermicelli
Lawry's seasoned salt
4 chicken breast halves
celery
bell pepper
onion
salt
pepper
1 1/2 cups Hellman's mayonnaise
lemon juice

Prepare the French dressing. Using a Good Seasons bottle, add red wine vinegar to the water line. Add olive oil to the oil line. Add salt, sugar, paprika, a few drops of Tabasco, and garlic powder. Shake well. Cook package of vermicelli as directed. Marinate overnight in French dressing and season spaghetti with seasoned salt and Tabasco to taste. Mix well. Cook chicken breast halves until tender with celery, bell pepper, onion, salt and pepper. Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks of celery. Add chicken and celery to marinated spaghetti and mix well. Add mayonnaise and mix well. Add a small amount of lemon juice and more seasoned salt to taste. Let stand overnight. Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms, or black olives. Serves about 8 to 10.

WHITE TIE AND TAILS

8 ounces bow ties, radiatore or other medium pasta shape, uncooked
1 cup half and half
1/2 cup crumbled blue cheese
1/2 cup grated low fat Swiss cheese
1/2 cup grated Romano cheese
1/4 cup grated low sodium Parmesan cheese
1/3 cup 1/4-inch prosciutto strips
2 tablespoons chopped fresh basil or 2 teaspoons dried basil

Cook pasta according to package directions. While pasta is cooking, heat half and half in 2 quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat. When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately. Serves 4 to 6.

ASIAN STYLE CHICKEN WINGS

5 pounds chicken wings

Marinade:
1/2 cup rice vinegar
1/2 cup soy sauce
1/4 cup honey
1/8 cup sesame oil
1/3 cup peanut or canola oil
4 cloves garlic, minced
3 green onions, minced
2 tablespoons fresh ginger, grated
1/3 cup orange juice
2 teaspoons pepper
1 to 2 tablespoons Asian style hot sauce, optional

Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint. Mix all marinade ingredients together. Place wings into several extra large plastic zipper bags. Pour marinade over wings. Marinate for at least 4 hours or overnight. Grill wings over a medium hot grill for about 8 to 10 minutes per side or until completely cooked and dark brown.

PEAR AND CRANBERRY COBBLER

Filling

1/2 cup light corn syrup
1/3 cup Granulated sugar
1 tablespoon cornstarch
1 1/2 cups fresh cranberries
2 medium pears, sliced

Topping

3/4 cup all purpose
1/2 cup granulated sugar
1/3 cup margarine
1 cup oats uncooked
1/4 teaspoon almond extract
one egg slightly beaten

Heat oven to 400F. Grease a 9 inch square or round baking pan. For filling, combine first 3 ingredients in medium saucepan stir in cranberries. Heat to a boil reduce. Simmer 5 minutes, or until cranberries pop open, stir in pears. Pour into pan. For topping, combine flour and sugar cut in margarine until! crumbly. Stir in oats mix well. Add egg, mix until moistened. Crumble over fruit. Bake 30 to 35 minutes or until top is golden brown. 6 to 8 servings.

CROCKPOT RECIPE

Persian Lamb and Vegetable Stew

1 1/2 pounds lean, boneless leg of lamb, trimmed and cut into 1 inch cubes
1/2 teaspoon salt
freshly ground black pepper to taste
3 tablespoons olive oil, divided
2 large onions, thinly sliced
4 cloves garlic, minced
1/2 teaspoon dried oregano
14 ounce can whole tomatoes, drained
1 large potato, peeled and cut into half inch cubes
8 ounce package frozen green beans
1 small eggplant, peeled and cut into half inch cubes
1 medium zucchini, peeled and cut into half inch cubes
5 bay leaves
3 tablespoons fresh parsley, chopped

Season the lamb with about half of the salt and add pepper to taste. In a heavy skillet over medium high heat, warm one tablespoon of the olive oil. Add about half the lamb and brown, making sure to turn evenly. The lamb should be well browned in about 4 minutes. Transfer the browned lamb to a 3 1/2 quart slow cooker and repeat the browning process with the remaining lamb, seasonings and another tablespoon of olive oil. Warm the final tablespoon of olive oil in the same skillet, reduce the heat to medium and saute the onions, stirring until softened; usually about 3 to 5 minutes. Add the garlic and oregano and cook, stirring, for about a minute. Add the drained tomatoes and begin to simmer the mixture, smashing the tomatoes as you stir. Remove from the heat and pour about half the mixture over the lamb in the crockpot. Place the potatoes in a layer in the crockpot and season with a bit of the remaining salt. Add a layer of green beans, followed by the eggplant and zucchini, seasoning each layer with a bit of salt and paper, if so desired. Pour the remaining tomato mixture over the top of the vegetables. Add the bay leave to the crockpot, cover and cook on high until the lamb is tender, usually about 4 hours. Discard the bay leaves from the stew. To serve, sprinkle each portion with a bit of fresh parsley.Serves 8.

CHICKEN SCALLOPPINI WITH TOMATOES

4 skinless, boneless chicken breast halves
1/4 cup all purpose flour
1 tablespoon butter
1 tablespoon olive oil
2 large cloves garlic, minced
4 anchovy fillets, drained and chopped
1/2 cup pitted kalamata olives, halved
1/2 of a 14 1/2 ounce can Italian plum tomatoes with liquid, chopped
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper
3 tablespoons snipped fresh basil
1 tablespoon snipped Italian parsley
2 tablespoons drained capers

Place each chicken breast between 2 pieces of heavy plastic wrap. Pound with flat side of a meat mallet to about 1/4 inch thickness. Coat chicken pieces lightly with flour, shaking off excess. In a large skillet heat butter and oil over medium heat. Add chicken pieces, two at a time, and cook about 1 minute on each side, or until no longer pink. Remove to serving platter; repeat with remaining chicken pieces. Keep chicken warm. Reserve any drippings in skillet. Add garlic, anchovy fillets, and olives to skillet; cook over medium heat for 1 minute. Add tomatoes; mash with fork. Stir in wine and ground pepper. Bring to boiling. Reduce heat; simmer gently, uncovered, 4 to 5 minutes or until juices are slightly thickened. Stir in basil, parsley, and capers; heat through. To serve, spoon tomato mixture over chicken pieces on serving platter. Serves 4.

EGGPLANT IN SPICY SAUCE

4 medium eggplants
3 tablespoons groundnut peanut oil
8 oz ground pork
2 tablespoons minced fresh ginger
6 large cloves garlic, minced
2 scallions, chopped
1 teaspoon hot chili bean paste, available at Chinese stores

For Seasonings:
1/2 cup chicken broth
3 tablespoons light soy sauce
good pinch of white pepper
1 teaspoon sugar
1 tablespoon cornstarch, mixed with a little cold water

Slice the eggplants in half crosswise and then into thick finger length pieces. Bring a pot of water to a boil. Add the eggplant and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care the eggplant is not mushy. Place on a plate until ready for use. Heat the groundnut oil in a preheated wok and bring to smoking point. Stir fry the ground pork until the color changes. Add the ginger, garlic and the scallions and stir fry until fragrant. Add the hot chili bean sauce and mix through. Add the eggplant and toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce thickens and coats the pieces. Serve hot, with steamed rice. Serves 8.

CHICKEN AND DRESSING CASSEROLE

1 3 pound chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter or margarine, melted
1 8 ounce package herb seasoned stuffing mix
1 cup shredded cheese

Cook chicken; cool, debone, and cut meat into bite size pieces. Mix soups and broth; add chicken to the mixture. Add butter or margarine to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2 quart casserole and bake at 350F for 30 minutes. Top with shredded cheese during the last 5 minutes if desired. Serves 6.

BEARNAISE EGGS

1 package Grands biscuits, baked and split
16 slices Canadian bacon
12 ounce shredded sharp Cheddar cheese
16 eggs, scrambled in butter with salt and pepper
1 package Knorr Bernaisè sauce, prepared as directed, set aside and kept warm

Place halved biscuits on a large platter. Layer with Canadian bacon. Sprinkle with cheese. Place in a 200F oven to keep warm. Scramble eggs until set. Cover biscuits with eggs and Bernaisè sauce. Garnish with fresh parsley and sprinkle with paprika. Serves 8 to 12.

CARIBBEAN MEATLOAF

1 1/2 pounds 95% lean ground beef
15 ounce can tomato sauce, divided
2 fresh eggs
1/2 cup onion, minced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup plain dry bread crumbs
8 ounce can crushed pineapple in juice, drained
1 1/2 teaspoons brown sugar
1 1/2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon dry mustard

Preheat oven to 350F. In a large bowl, combine ground beef with 1/2 cup tomato sauce, egg substitute, onion, Worcestershire sauce, salt and pepper and mix well. Add bread crumbs and mix well. Shape mixture into a loaf and place in a 8 x 4 loaf pan. Bake for 1 hour and 5 minutes. Combine remaining ingredients with remaining tomato sauce. Pour over meatloaf and bake an additional 5 minutes. Allow to rest for 10 minutes before slicing.

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.

HONEY LIME TENDERLOIN SANDWICHES

2 pork tenderloins, about 2 pounds
1/2 cup fresh lime juice
1/4 cup honey
1/4 cup water
2 cloves garlic, minced
8 hard rolls, split

Combine lime juice, honey, water and garlic. Place pork tenderloins in plastic bag or utility dish; add marinade, turning pork to coat. Tie bag securely or cover dish and marinate in refrigerator 6 hours or overnight, turning pork once. Drain, reserving marinade. Place pork on a rack in open roasting pan. Roast at 375F for 20 to 30 minutes. Place reserved marinade in a small saucepan, cover and cook 5 minutes; keep warm. Carve pork into thin slices; place in shallow serving dish. Pour warm marinade over pork. Serve sliced pork in rolls. Serves 8.

BAJA CHICKEN PASTA SALAD

3/4 pound boneless, skinless chicken breast
6 ounces dried mixed fruit, diced
1 cup ring macaroni or orzo; raw
1 cup jicama; cubed
2 green onions with tops; sliced
1/2 cup mayonnaise or salad dressing
1 teaspoon red chiles; ground
1/4 teaspoon salt
2 tablespoons sour cream or plain yogurt

Heat enough salted water to cover the chicken breast to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2 inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

MARSALA PORK FILLETS

4 pork fillets, 4 to 5 ounces each
1 teaspoon olive oil
1 clove garlic, minced
1 large tomato, seeded and chopped, 1 cup
6 ounces fresh, small mushroom caps
1/3 cup dry Marsala wine
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
1/8 teaspoon white pepper
1 tablespoon water
2 teaspoons cornstarch

Spray 10 inch nonstick skillet with cooking spray, heat on medium high heat. Add pork fillets, cook 10 minutes or until browned on both sides, turning once. Cover and cook an additional 5 to 10 minutes or until pork reaches and internal temp of 160F. Remove pork, cover to keep warm. Add oil to skillet, saute garlic. Add tomato, mushrooms, wine, tomato paste, basil and white pepper; cook, covered, 3 minutes. Combine water and cornstarch; add to sauce. Cook over medium heat until sauce is thickened, stirring constantly. Serve sauce over fillets.

ROASTED CAJUN POTATOES

2.5 pounds potatoes
1/4 cup vegetable/olive oil
2 shallots finely chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
2 tablespoons chopped fresh parsley

Preheat oven to 450F. Peel the potatoes, then rinse under cold running water and pat dry with a kitchen towel. Cut each potato lengthwise into 8 wedges. In a roasting pan stir together the oil, shallots, garlic, salt, paprika, cayenne pepper and black pepper. Add the potatoes and, using a large spoon or by shaking the pan from side to side, coat them evenly with the oil mixture. Roast the potatoes, turning them every 15 minutes, until tender and golden brown, about 45 minutes. Taste and adjust the seasoning. Transfer to a serving dish, garnish with the parsley if desired and serve immediately. Serves 4 to 6.

BAKED PASTA W/ SAUSAGE AND FOUR CHEESES

2 pounds pasta, rigatoni or other
1/4 cup pancetta, very thinly sliced, if you can't find pancetta, use regular bacon
2 1/2 pounds Italian sausage, casing removed, hot or sweet
1 onion, chopped
1 carrot, chopped
8 ounces mixed mushrooms, sliced
3 tablespoons julienne basil
3 tablespoons chopped parsley
3 pounds ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1 1/2 cups crumbled Gorgonzola cheese
1 28 ounce can Italian plum tomatoes, drained and chopped
1 1/2 cups grated pecorino Romano cheese or Parmesan

Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. Cook pancetta or bacon in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tablespoons drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside. Preheat oven to 400F. Spray a large baking pan well with cooking spray. Place ricotta in a large bowl. Gradually whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone, Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well. Transfer to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.

Note:
You can change the cheeses to whatever cheeses you prefer. You can also add any vegetables you might want. Using a variety of mushrooms makes this dish fabulous. You can use any combination that you like.

GRILLED SPLIT CORNISH HENS W/ SPINACH AND CHERRIES

2 thawed Tyson® Rock Cornish Game Hens
1 cup red wine vinegar salad dressing
1/4 cup dried cherries
1/4 cup dry sherry
1 tablespoon margarine or butter
1/2 cup chopped celery
1/2 cup sliced fresh mushrooms
1 10 ounce package fresh spinach, washed and dried
1 cup crushed seasoned croutons
1/4 cup toasted chopped walnuts
1/2 cup warmed chicken broth

Rinse hens with cold water and pat dry with paper towels. Split hens in half by cutting down backbone and then through breastbone. Place in large glass baking dish. Pour salad dressing over hens, turning to coat all sides. Cover and refrigerate for 20 minutes. Meanwhile, soak dried cherries in sherry. In a heavy nonstick frying pan, melt margarine. Cook celery and mushrooms until tender, about 3 minutes. Add spinach and stir just until spinach is wilted, about 2 minutes. Remove from heat and stir in croutons, cherries and sherry, walnuts and chicken broth. Place in microwaveable bowl, cover and refrigerate. Heat grill. Drain hens and place on hot grill, about 5 inches from heat; discard leftover marinade. Cook for 8 to 10 minutes per side or until done, turning occasionally. Insert an instant read thermometer into the thickest part of the chicken. Internal temperature should read 180F. Remove from grill. Reheat cherry dressing in microwave at high for 5 minutes. Serve with heated cherry dressing, peas and onions, and sauteed pepper medley. Refrigerate leftovers.

CHOCOLATE RASPBERRY HEAVEN

Filling:
12 ounces cream cheese
1/3 cup sugar
1 cup chocolate chips
1 teaspoon vanilla
1 1/2 cups raspberries

Cake:
1 cup melted margarine
2 eggs
2 cups sugar
1 cup milk
1 cup water
1 teaspoon vanilla
3 cups flour
3/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 375F. Grease a bundt or tube pan. Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside. Stir together the flour, cocoa, baking powder and salt. Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted margarine, then the milk, water and vanilla. Gradually beat in the flour mixture. Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter. Bake at 375F for about 1 1/4 hours.

CROCKPOT RECIPE COWBOY CASSEROLE

1 onion, chopped
1 1/2 pounds ground chuck, browned and drained
6 medium potatoes. sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
salt and pepper
garlic powder to taste

Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

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.

LEMONY SKILLET CHICKEN AND SHALLOTS

2 boneless, skinless chicken breasts
1/2 teaspoon lemon pepper seasoning
1 tablespoon butter or margarine
2 small shallots, sliced
3 tablespoons fresh lemon juice

Sprinkle chicken evenly with seasoning. In medium nonstick skillet, melt butter over medium heat. Add chicken and 1/2 of the shallot slices. Cover. Cook 5 minutes. Turn chicken over. Cover. Cook 3 minutes longer. Stir in remaining shallot and lemon juice. Cover. Reduce heat to medium low. Cook 3 to 5 minutes or until shallot is tender and internal juices of chicken run clear. Or insert instant read meat thermometer in thickest part of chicken. Temperature should read 170F. Drizzle juices from pan over chicken. Garnish with lemon wedges, if desired and serve with steamed broccoli and carrots. Refrigerate leftovers immediately. Serves 2.

ENCHILADA CASSEROLE

1 pound ground beef
1 medium onion, chopped
1 can jalapeno peppers, chopped and seeded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
1 package flour tortillas
2 cups grated cheese

In a skillet, cook ground beef until brown and saute onion until clear. Drain and add peppers, soups and sauce to mixture. Heat. Spray a 9 x 12 inch pan with vegetable spray. Tear tortillas into pieces and cover bottom of pan. Alternate layers of the meat mixture, grated cheese and tortillas, ending with cheese. Bake for 1 hour at 350F. Serve with sour cream. Serves 6 to 8.

SOUTH LOUISIANA SHRIMP REMOULADE

3 dozen 21 to 25 count shrimp, peeled and deveined
2 quarts cold water
1 diced onion
1/2 cup diced celery
3 bay leaves
1/4 cup lemon juice
1 sliced lemon
4 tablespoons salt
2 tablespoons cracked black pepper

In a four quart stockpot, over medium high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately three to five minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to overcook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. This may be done the night before.

For Sauce:
1 1/2 cups heavy duty mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tablespoons finely diced garlic
1/4 cup finely chopped parsley
1/2 tablespoon lemon juice
salt and cracked black pepper to taste

In a two quart mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place 6 shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture.

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SEPTEMBER FOOD HOLIDAYS

•September 1: National Cherry Popover Day
•September 2: National Blueberry Popsicle Day
•September 3: National Welsh Rarebit Day
•September 4: National Macadamia Nut Day
•September 5: National Cheese Pizza Day
•September 6: National Coffee Ice Cream Day
•September 7: National Acorn Squash Day
•September 8: National Date-Nut Bread Day
•September 9: Weinerschnitzel Day
•September 10: National TV Dinner Day
•September 11: National Hot Cross Bun Day
•September 12: National Chocolate Milkshake Day
•September 13: National Peanut Day
•September 14: NationalCream-Filled Donut Day, National Eat a Hoagie Day
•September 15: National Creme de Menthe Day, National Linguini Day
•September 16: National Cinnamon-Raisin Bread Day
•September 17: National Apple Dumpling Day
•September 18: National Cheeseburger Day
•September 19: National Butterscotch Pudding Day
•September 20: National Punch Day
•September 21: National Pecan Cookie Day10
•September 22: National Ice Cream Cone Day
•September 23: National White Chocolate Day
•September 24: National Cherries Jubilee Day
•September 25: National Crab Meat Newburg Day
•September 26: National Pancake Day
•September 27: National Chocolate Milk Day, National Corned Beef Hash Day
•September 28: National Strawberry Cream Pie Day, National Drink Beer Day
•September 29: National Coffee Day
•September 30: National Mulled Cider Day
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FOOTBALL DIP

1 pound Bob Evans Zesty Hot Roll Sausage
16 ounce can baked beans
1 cup (8 ounces) Bob Evans Barbecue Sauce
1 /34 cup fresh tomatoes, diced*
1 1/2 cup celery, diced
1 1/4 cup onion, diced
1 1/4 teaspoon garlic powder
3 to 4 dashes hot sauce to taste
salt and pepper to taste
Garnish Options:
3/4 to 1 cup shredded cheddar cheese
1/3 cup sour cream
1 large bag tortilla chips
1/4 cup green onion, diced

In a large skillet or soup pot, begin to brown and crumble sausage over medium high heat. Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes and seasoning to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Makes 6 to 8 servings. Refrigerate leftovers. *Drain excess liquid from tomatoes for thicker dip.

BEEF TENDERLOIN STEAKS W/ SMOKEY BACON BOURBON SAUCE

1 1/2 cups dry red wine
3 cloves garlic, chopped
1 3/4 cups canned beef broth
1 1/4 cups canned low salt chicken broth
1 1/2 tablespoons tomato paste
1 bay leaf
1 fresh thyme sprig
8 ounces bacon, cut into 1/4 inch pieces
1 tablespoon all purpose flour
1 tablespoon butter
4 1 inch thick beef tenderloin steaks
1 tablespoon bourbon
salt and pepper to taste

Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. Can be made 1 day ahead. Cover; chill. Cook bacon in heavy large skillet over medium high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes. Meanwhile, melt butter in another heavy large skillet over medium high heat. Sprinkle steaks with pepper. Add salt to taste after cooking. Add to skillet and cook to desired doneness. After grilling 4 to 5 minutes on each side. Transfer steaks to plates. Mix bacon and bourbon into sauce. Spoon over steaks. Transfer steak to cutting board. Let steak stand 10 minutes to allow juices to set for easier slicing. Meanwhile, heat reserved marinade and 2 tablespoons water to boiling over high heat; boil 2 minutes. To serve, thinly slice steak and serve with cooked marinade. Serves 4.

BLUEBERRY COFFEE CAKE

4 slightly beaten egg whites
1 1/2 cups sugar
1 1/2 tablespoons butter
2 teaspoons vanilla
2 cups nonfat sour cream
3 cups flour
4 teaspoons baking powder
1 teaspoons baking soda
1 1/2 teaspoons salt
2 cups blueberries

Topping:
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
2 teaspoons melted butter

Combine egg whites, sugar, butter, vanilla and lowfat sour cream and mix well. In separate bowl, combine flour, baking powder, baking soda, and salt and mix well. Gradually add flour mixture to batter. Pour half of batter into a 9 x 13 inch greased pan, top with blueberries and then add the rest of batter. Combine topping ingredients and sprinkle over all. Bake at 350 degrees for 40 to 50 minutes. Cut into 16 squares.