SIRLOIN TIPS WITH MUSHROOMS AND HERBED NOODLES

Sirloin Tips with Mushrooms

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

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

Herbed Noodles

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

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

SOURDOUGH BANABA NUT BREAD

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

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

LASAGNA WITH ITALIAN VINAIGRETTE

Lasagna

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

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

Serve with a crisp salad with Italian Vinaigrette.

Italian Vinaigrette

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

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

MALAYSIAN CHICKEN

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

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

HAM STUFFED PASTRIES

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

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

oil for deep frying

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

PORK STEAKS AND GARLIC CHEESE MASHED POTATOES

Pork Steaks

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

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

Garlic Cheese Mashed Potatoes

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

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

MEAT LOAF WELLINGTON

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

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

BEEF STROGANOFF SOUP AND FRENCH BREAD

Beef Stroganoff Soup

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

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

French Bread

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

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

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

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

Bake at 400F for 20 minutes.

FRENCH CREAMED CHICKEN NOODLE SOUP

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

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

CHICKEN HENS WITH GARLIC AND SAGE AND RICE PILAF

Cornish Hens with Garlic and Sage

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

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

Rice Pilaf

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

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

ORANGE BEEF STIR FRY

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

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

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

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

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

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

DINO RIBS

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

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

BANANA CHEESECAKE

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

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

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

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

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

CROCKPOT RECIPE

Eggplant Tomato Stew with Garbanzo Beans

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

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

MINI QUICHES

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

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

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

AVOCADO AND GRILLED SHRIMP

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

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

EGGPLANT WITH ROASTED PEANUTS

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

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

TEXAS STYLE BBQ PORK CHOPS

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

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

Spicy Rice

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

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

WINE AND PEPPER CREAM SAUCE

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

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

RENO RED CHILI

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

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

CANTONESE TURKEY STEAKS

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

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

CHINESE FIRECRACKERS

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

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

BAKED EGGS AND MUSHROOMS IN HAM CRISPS

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

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

POTATO CHIORIZO TACOS WITH AVOCADO SALSA

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

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

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

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

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

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

TERIYAKI SLOW COOK SANDWICHES

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

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

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

HONEY ROASTED PORK ON BED OF SWEET POTATOES

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


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

Preheat the oven to 425F. In a large bowl, combine the sweet potatoes, red and green bell peppers, the garlic, salt and black pepper, and toss until well combined. Spoon the vegetables into a 7 by 11 inch baking pan and toss with 1/3 cup of the chicken broth. Cover with foil and bake for 15 minutes. Meanwhile, in a small bowl, stir together the honey, mustard and lemon juice. Place the pork on top of the sweet potato mixture and brush with half of the honey mixture. Pour the remaining honey mixture over the vegetables. Roast uncovered for about 30 minutes, or until the pork is cooked through and the vegetables are tender. Remove the pork to a cutting board and let stand 10 minutes before slicing. Meanwhile, spoon 1 cup of the vegetable mixture into a food processor and purée with the remaining 1/3 cup chicken broth. Slice the pork and serve topped with the vegetable purée, with the roasted vegetables on the side. 4 servings.

CREAM OF CAULIFLOWER WITH CHEDDAR SOUP

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

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

AU GRATIN SEA SCALLOPS CALYPSO

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

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

DAILY OCTOBER FOOD HOLIDAYS

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

GRILLED FLANK STEAK SALAD W/SWEET & SOUR SESAME DRESSING

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

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

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

FRIED NOODLES WITH SHREDDED PORK AND CHIVES

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

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

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

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.