SALSBURY STEAK WITH WILD MUSHROOMS

Salisbury Steak

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

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

Wild Rice with Mushrooms

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

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

FIESTA TAMALE PIE

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

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

TROPICAL CORNISH HENS

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

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

CHORIZO BAKE

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

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

BAILEY'S IRISH CREAMCHEESECAKE

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

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

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

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

CROCKPOT RECIPE

Eggplant Tomato Stew with Garbanzo Beans

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

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

GARLIC AND HOT PEPPER MARINADE

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

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

MARGARITA PORK KABOBS

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

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

GYROS

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

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

SICILIAN STUFFED SHELLS

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

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

BLACK BEAN CHORIZO CHILI

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

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

CORNISH HENS WITH PEACHS

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

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

MIDORI CHEESECAKE

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

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

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

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

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

BARBECUED RIBS WITH BLUEBERRY SAUCE

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

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

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

JALAPENO MUSTARD GLAZED PORK LOIN

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

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

Herbed Noodles

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

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

CHOCOLATE THUMBPRINTS

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

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

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

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

GRILLED DUCK WITH RED CURRANT SAUCE

4 to 6 whole duck breasts

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

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

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

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

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS

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

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

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

Layered Southwestern Pasta Salad

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

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

FRUITY CORNISH HENS

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

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

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

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

CHOCOLATE FILLED WALNUT OATMEAL BARS

Chocolate Filled Walnut Oatmeal Bars

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

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

Chocolate Filling

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

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

BREAKFAST EGG PITAS

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

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

ASPARAGUS SPRING ROLLS

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

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

SNAP BEAN CAULIFLOWER CASSEROLE

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

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

LEMON GRASS FRAGRANT CHICKEN

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

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

BISTRO STEAK WITH SAUCE MARCHAND

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

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