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.