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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ALCOHOL IN COOKING 03

APPLE AND CARROT CAKE 04

APPLE SLAW 04

APRICOT WHOLE WHEAT BREAD 04

ASIAN BEEF NOODLES 05

ASIAN COLESLAW 06

BARBECUED RIBS 06

BLUEBERRIES A LA FREDERICK 07

BLUEBERRY STREUSEL 07

BUTTERMILK LEMON PIE 07

CAMPBELLS PORK CHOP SKILLET DINNER 08

CAMPBELLS SEAFOOD TOMATO ALFREDO 08

CHICKEN ARTICHOKE PIZZA 08

CHICKEN CURRY 09

CHIPOTLE ORANGE MARINADE 10

CHOCOLATE ORANGE FRUIT DRIZZLE 10

COCANNON 11

COFFEE CAN BREAD 11

COWBOY CASSEROLE 12

CURRY SLAW 12

DOUBLE SALSA BURGERS 12

FROZEN DESSERT 13

GREEN ROASTED FISH FILLETS 13

GREG BECCIOS TOMATO SAUCE 14

GRILLED CHICKEN THIGHS 14

GRILLED SIRLOIN WITH CITRUS SALSA 15

HERB GRILLED CHICKEN 15

HERB TEMPURA 16

IRRESISTIBLE FRESH APRICOT PIE 16

JELLY FILLED MUFFINS 17

LEMON GLAZED DATE STICKS 17

MAD ENGLISHMANS HAMBURGER STUFF 18

MANDARIN CHICKEN SALAD 18

MARINATED CHUCK STEAK 19

MARINATED FLANK STEAK 19

MARINATED FLANK STEAK WITH NORTH ... 20

MARINATED FLANK STEAK WITH TERIYAKI 20

MEXICAN CHICKEN 21

MEXICAN HOMINY 21

MEXICAN STIR FRY 21

NAVAJO LEMON LAVENDER SHORTBREAD 22

PEPPERIDGE FARM CRUNCHY RANCH CHICKEN 22

PICKLED VEGETABLES 23

PINEAPPLE SALAD 23

PITA CHICKEN SANDWICHES 23

POOR BOY FILLETS 24

PORK STUFFED WITH OLIVES 24

PREGO 25

RICE PUDDING 26

ROSEMARY LEMONADE 26

SALSA BURGERS 26

SHEPHERDS PIE 27

SNICKERS BAR CHEESECAKE 27

SNOW PEAS AND TOMATOES 27

SOS 28

SPICY BEER MARINADE 29

SPINACH MEAT LOAF 29

STRAWBERRY MOUSSE 30

SURF RIDER CRAB CAKES 30

SWEET AND SOUR MARINATED STEAKS 30

SWEET ONION GRILLED QUESADILLAS 31

TACO PASTA CASSEROLE 31

WILD RICE AND PECAN LOAF 32

YELLOW SQUASH PUFFS 32

ALCOHOL IN COOKING - INFORMATION

Does alcohol burn off in cooking?

BY ROBERT L. WOLKE. San Jose Mercury News

DOES the vino lose its power in the Crockpot overnight? In a flambé baked Alaska, does the brandy lose its bite? Does the alcohol all burn off, as the cookbooks say it does? Or can you eat a plate of coq au vin and get a little buzz? When you cook with wine or brandy, here's the latest scoop: There will always be some alcohol remaining in the soup.

So many cookbooks assert that all or virtually all of the alcohol ``burns off'' during cooking (what they mean is that it evaporates; it won't burn unless you light it), that almost everyone accepts that statement as gospel. The standard ``explanation,'' when there is one, is that alcohol boils at 173 degrees Fahrenheit, while water doesn't boil until 212 degrees, and therefore the alcohol will boil off before the water does.

That's just not the way it works.

It's true that pure alcohol boils at 173 degrees and pure water boils at 212. But they don't behave independently when mixed; each affects the boiling temperature of the other. A mixture of alcohol and water will boil at a temperature that's somewhere between 173 and 212 degrees. When a mixture of water and alcohol simmers or boils, the vapors are a mixture of water vapor and alcohol vapor. Exactly how much alcohol will remain in your pan depends on many factors, so a general answer for all recipes is impossible.

In 1992 a group of nutritionists at the University of Idaho, Washington State University and the U.S. Department of Agriculture measured the amounts of alcohol before and after cooking two dishes similar to boeuf bourguignon and coq au vin, plus a casserole of scalloped oysters made with sherry. They found that from 4 percent to 49 percent of the original alcohol remained in the finished dishes, depending on the type of food and the cooking method.

Higher temperatures, longer cooking times, uncovered pans, wider pans, top-of-the-stove rather than closed-oven cooking -- all conditions that increase the general amount of evaporation -- were found, not surprisingly, to increase the loss of alcohol.

What about using wine to deglaze a pan when there isn't any other alcohol in the recipe? The researchers didn't test it, but it stands to reason that the more you reduce it, the less alcohol is going to remain.

Do you think you've burned off all the alcohol as you march triumphantly into your darkened dining room bearing a tray of blazing cherries jubilee or crêpes suzette? Think again. According to the test results, you may be burning off only about 20 percent of the alcohol before the flame goes out. That's because to sustain a flame, the percentage of alcohol in the vapor must be above a certain level. When the alcohol burned down to that level in the dish, the fumes were no longer flammable and your fire went out.

APPLE AND CARROT CAKE

2 cups Whole Wheat Flour -- self-rising

1/2 cup Margarine

1 teaspoon Cinnamon

1 cup Walnuts -- chopped

2/3 cup Raisins

2 cups Apples -- peeled cored grated

1 cup Carrot -- grated

1 Orange Peel -- grated for zest*

2 large eggs

4 tablespoons Orange Juice -- fresh or frozen

Grease a loaf pan with 4 cup capacity. Preheat oven to 350 degrees F. Place the flour into a large bowl and mix well, then cut in the margarine with knives or a pastry blender, and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange zest, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for 60 - 75 minutes, or until the cake is well risen and firm to touch. Turn out on a wire rack to cool.

APPLE SLAW

1/4 cup apple cider vinegar

3 tablespoons sugar

2 tablespoons vegetable oil

1/4 teaspoon garlic salt

1/4 teaspoon celery seed

3 cups green cabbage, thinly sliced

1 medium carrot, grated

1 unpeeled apple, cored, coarsely grated

1/2 cup diced green pepper

1/2 red onion, sliced thinly

Combine vinegar, sugar, oil, salt, garlic salt and celery seed. Shake well. In a separate bowl, combine cabbage, carrot, apple, green pepper and red onion. Toss with dressing. Chill and serve.

APRICOT WHOLE WHEAT BREAD

3 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 1/4 cups milk

1 cup honey

1 egg, slightly beaten

2 tablespoons cooking oil

1 cup chopped, dried apricots

1 cup chopped walnuts

Preheat oven to 350 degrees. In medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil in another bowl; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 9-by-3-inch loaf pan. Bake 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing.

ASIAN BEEF NOODLES

1 lb. Beef Round Tip Steaks, cut into 1/8-inch thick slices

1 Jalapeno Pepper, finely chopped

1 Tbs. Olive Oil

1 package Beef Flavor Instant Noodles (like Ramen)

1/4 cup Steak Sauce

1 Medium Carrot, grated

2 Tbs. Fresh Cilantro or Parsley, chopped

2 Tbs. Green Onion, chopped

1/4 cup Chopped Peanuts

Stack beef steaks for easy cutting, and slice into thin strips. In a medium mixing bowl, combine beef, jalapeno pepper, and oil; toss to coat.

Break noodles into 4 pieces, reserving the seasoning packet. Cook noodles as directed and drain.

In a large non-stick skillet over medium-high heat, stir-fry the beef and pepper for about 2 minutes, about half at a time, until it is no longer pink. Be careful not to overcook the steak, so it won't become tough and chewy. Remove beef and pepper from the skillet

and keep warm.

In the same skillet, combine cooked noodles, steak sauce, carrot, cilantro or parsley, and green onion. Sprinkle on reserved noodle seasoning, and cook over medium heat until warmed through, stirring occasionally.

Return the beef and pepper to the skillet and lightly toss to combine with noodles. Sprinkle with peanuts, gently toss beef and noodles in the pan to combine

and warm the peanuts. Serve warm.

ASIAN COLESLAW

1/3 cup seasoned rice vinegar

2 tablespoons vegetable oil

2 teaspoons sesame oil

1/4 teaspoon salt

1 large head savoy cabbage (about 2 1/2 lbs), thinly sliced, with tough ribs discarded

1 pound carrots, shredded

4 green onions, thinly sliced

1/2 cup chopped fresh cilantro leaves

In a large bowl, use a wire whisk or fork to mix vinegar, vegetable oil, sesame oil and salt. Add cabbage, carrots, green onions and cilantro. Toss well. If not serving immediately, cover and refrigerate.

BARBECUED RIBS

3 pounds short ribs (or chicken)

2 cups chicken broth

2 cups water, or enough to barely cover ribs

1 tablespoon brown sugar

1/4 cup cider vinegar

1/4 cup catsup

2 tablespoons tomato paste

1 tablespoon dry mustard

1 teaspoon worcestershire sauce

1/4 teaspoon ground cloves

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully

as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (for chicken, cook for 10 minutes) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.

DAY OF GRILLING, Place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve.

Serve with extra sauce on the side.

BLUEBERRIES A LA FREDERICK

2 pints fresh blueberries

2 teaspoons grated orange peel

2 teaspoons grated lemon peel

2 tablespoons lemon juice

1/3 cup sugar

1 cup whipping cream

Combine first 5 ingredients, tossing gently; cover and chill. Spoon into individual bowls and serve with whipping cream. Yield: 4 servings.

BLUEBERRY STREUSEL

1/2 cup Butter or Margarine

1/2 cup Sugar

1 large Egg

2 cups Flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Buttermilk

2 cups Blueberries, frozen -- or fresh

1/4 cup Butter or Margarine -- cold

1/2 cup Flour

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/2 cup Sugar

In a large bowl, cream butter and sugar together. Beat in egg. Mix dry ingredients together in a second bowl, and add, alternately with buttermilk, to butter mixture. Pour into well-greased 9 x 13 pan. Top with blueberries. Mix sugar, flour, and spices. Cut butter into tablespoons and blend into dry ingredients with a pastry blender. Mixture should be crumbly. Sprinkle over blueberries. Bake at 350 degrees F for 35 minutes.

BUTTERMILK LEMON PIE

3 eggs

1-1/2 cups sugar

1/2 cup buttermilk

3 tablespoons butter or margarine -- melted

1 tablespoon all-purpose flour

2 tablespoons lemon juice

1 teaspoon lemon extract

1 9-inch pie crust -- unbaked

Beat eggs.; add next 6 ingredients and mix well. Pour into pie crust. Bake at 425 degrees F. for 10 minutes; place foil over edges of crust and bake 5 to 10 minutes longer or until set. Let cool on a wire rack. Yield: 8 servings.

CAMPBELLS PORK CHOP SKILLET DINNER

1 tbsp. olive or vegetable oil

4 pork shoulder chops, 3/4" thick

1 medium onion, chopped

1 cup uncooked regular long-grain rice

1 can Campbell's(r) Condensed Chicken Broth

1 cup orange juice

3 tbsp. chopped fresh parsley

4 orange slices

HEAT oil in skillet. Add chops and cook 10 min. or until browned. Remove chops.

ADD onion and rice and cook until rice is browned. Stir in broth, orange juice, and 2 tbsp. parsley. Heat to a boil. Return chops to pan. Cover and cook over low heat 20 min. or until done. TOP with orange slices and sprinkle with remaining parsley. 4 srv

CAMPBELLS SEAFOOD TOMATO ALFREDO

1 tbsp. margarine or butter

1 medium onion, chopped

1 can Campbell's(r) Cream of Mushroom with Roasted Garlic Soup

1/2 cup milk

1 cup diced canned tomatoes

1 lb. firm white fish fillets (flounder, haddock or halibut), cut into 2" pieces

4 cups hot cooked linguine

HEAT margarine in skillet. Add onion and cook until tender. ADD soup, milk and tomatoes. Heat to a boil. Add fish. Cook over low heat 10 min. or until done. Serve over linguine. Serves 4.

CHICKEN ARTICHOKE PIZZA

1 6-ounce jar marinated artichoke hearts

2 medium zucchini and/or yellow summer squash, sliced

1 small red sweet pepper, chopped

1 tablespoon olive oil or cooking oil

1-1/2 cups sliced fresh mushrooms

2 green onions, sliced

1 pound skinless, boneless chicken breast halves, cut into cubes

2 plum tomatoes, sliced

1 2-1/4-ounce can sliced pitted ripe olives

3 tablespoons vinegar

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/2 teaspoon dried oregano, crushed

1/2 teaspoon dried basil, crushed

1 tablespoon cornstarch

1 tablespoon cold water

1 16-ounce (12-inch) Italian bread shell (Boboli)

1-1/2 cups shredded Monterey Jack cheese (6 ounces)

1/4 cup grated Parmesan cheese

Drain artichokes; reserve liquid. Cut artichokes into bite-size pieces; set aside. In a large skillet cook zucchini and/or squash and sweet pepper in hot oil until crisp-tender; remove. Add mushrooms and green onion to skillet. Cook until just tender; remove. Cook chicken, half at a time, for 2 to 3 minutes or until no longer pink. Return all chicken to skillet. Stir in the artichoke liquid and hearts, tomato, olives, vinegar, garlic powder, seasoned salt, oregano, and basil.

Combine cornstarch and water; add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Return all vegetables to skillet; stir. Place bread shell on a greased baking sheet; top with chicken mixture and Monterey Jack and Parmesan cheeses. Bake in a 425 degree F. oven 10 to 12 minutes. Let stand 5 minutes. 6 srv

CHICKEN CURRY

2 cups cooked and diced meat (about two or three chicken breasts)

1 Tbs. Butter or Margarine

1 cup Celery, sliced

1 cup Apple, peeled, cored, and finely chopped

1/2 cup Onion, chopped

1 clove Garlic, minced

2 Tbs. Cornstarch

2 to 3 tsp. Curry Powder

Salt

3/4 cup cold Chicken Broth

2 cups Milk

1 (3-oz.) can Mushroom Pieces, drained

Rice and Condiments (see below)

Melt the butter or margarine in a large saucepan over medium heat; add celery, chopped apple, onion, and garlic. Sauté until the onion is translucent and tender.

Add the meat cubes and warm them through; it's fine if they become a little brown and crusty at this point as long as they don't overcook.

Meanwhile, combine the cornstarch and curry powder, a dash of salt, and the broth in a small mixing bowl or measuring pitcher. Mix thoroughly, and when you're sure no lumps of cornstarch remain in the sauce base, add to the sautéed mixture.

Cook over medium heat until the sauce is thick and bubbly. Stir in the mushrooms and heat through. Serve the curry over steaming hot cooked rice. It's traditional to offer a variety of condiments. Chutney, coconut, raisins, peanuts, chopped hard-cooked eggs,

and bits of fried bacon are all good candidates.

If you like, toss some sautéed onions, almonds, and golden raisins - or some orange marmalade - with the rice just before serving (or mix them ahead of time and pack into a ring mold to surround your chicken curry most attractively).

CHIPOTLE-ORANGE MARINADE

2 teaspoons grated orange zest

1 cup fresh orange juice

3 tablespoons fresh lemon juice

1 teaspoon minced garlic

1/3 cup vegetable oil

1/4 cup soy sauce

1 tablespoon chopped canned chipotle chile in adobo, or 1 teaspoon red pepper flakes

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Combine all the ingredients in a small bowl. Marinate and grill steaks as directed in master recipes, infra. Makes 2 to 2 1/2 cups marinade.

CHOCOLATE ORANGE FRUIT DRIZZLE

2 oranges

4 tablespoons butter

4 tablespoons light brown sugar

2 tablespoons fresh lemon juice

2 pears, peeled, halved and cored

2 apples, peeled, halved and cored

3 ounces dark chocolate, broken into pieces

4 tablespoons heavy cream

Using a zester or peeler, remove the rind from one orange and set aside. Finely grate 1 teaspoon of rind from the second orange and reserve. With a sharp knife, remove and discard the remaining rind and pith from both oranges, reserving any juices. Slice the fruit thickly.

Melt the butter in a frying pan; add the sugar and stir until dissolved. Stir in the rind from the first orange, the lemon juice, orange slices, pears and apples; cook for 5 minutes until softened.

Place chocolate pieces in a microwave-safe bowl and microwave the chocolate on high for 1 1/2 to 2 minutes (or set the bowl over a pan of simmering water) until melted. Stir in the 1 teaspoon of orange rind, reserved orange juice and cream. Divide the fruit among 4 serving bowls; spoon the juices over the fruit and drizzle the chocolate sauce over each serving. Makes 4 servings.

COCANNON

6 medium potatoes, peeled and cubed

1 onion, finely chopped

2 cups cabbage, chopped

1 Tblsp butter or margarine

salt and pepper to taste

Cook and mash potatoes, set aside. Boil cabbage till done, drain and set aside. Cook onion in butter till tender, but not brown. Mix together potatoes, onions, cabbage, salt and pepper to taste. Bake at 350 degrees F for 30 minutes. serves 4 to 6

COFFEE CAN BREAD

4 cups Flour -- divided

2 1/2 teaspoons Yeast

1/2 cup Water

1/2 cup Milk

1/2 cup Vegetable Oil

1/4 cup Sugar

1 teaspoon Salt

2 large Eggs -- beaten

Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set aside.

In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over medium heat and cook until mixture reaches 105 - 115 degrees F. Remove from the heat and pour the heated mixture into the flour and yeast mixture.

Preheat oven to 375 degrees F. Beat the mixture with an electric mixer until smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed.

Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans with lids and allow to rise in a warm place 35 - 40 minutes or until batter rises to within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35 minutes or until golden brown. Cool in cans 10 minutes, then remove to wire racks. Yield- 2 loaves

To freeze for later use: Cool loaves completely and wrap securely in foil. Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks. DO NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 minutes.

CURRY SLAW

2/3 cup mayonnaise

1/4 cup cider vinegar

1/4 cup sugar

1 teaspoon salt

1/2 teaspoon curry powder, or to taste

1/4 teaspoon pepper

8 cups shredded cabbage, or 1 bag slaw mix

Crumbled crisp bacon or chopped unsalted peanuts, optional

Combine everything except cabbage and optional bacon and peanuts. Whisk until smooth. Add cabbage and mix well. Cover and refrigerate several hours or overnight. Serve with slotted spoon to drain. If desired, top with bacon or peanuts just before serving.

DOUBLE SALSA BURGERS

1 large tomato, seeded and finely chopped

1/2 cup finely chopped green sweet pepper

1/4 cup finely chopped red onion

2 finely chopped, seeded jalapeno peppers

1 clove garlic, minced

1 tablespoon snipped cilantro

1/4 teaspoon salt

1-1/2 pounds lean ground beef

2 cups shredded lettuce

1/3 cup finely shredded cheddar cheese

1/4 cup dairy sour cream and/or guacamole

For salsa, in a bowl combine tomato, green sweet pepper, onion, jalapeno peppers, garlic, cilantro, and salt. Set aside 2 tablespoons of the salsa. Cover and chill remaining salsa until serving time.

In another bowl combine ground beef and the 2 tablespoons of salsa; mix well. Shape mixture into six 1/2-inch-thick oval patties. Grill patties on an uncovered grill directly

over medium coals for 13 to 15 minutes or until no pink remains,turning patties once halfway through grilling time. Arrange shredded lettuce on individual plates. Top with burgers, remaining salsa, and cheddar cheese. Serve with sour cream and/or guacamole. Makes 6 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 18 to 20 minutes or until no pink remains, turning patties once halfway through grilling time.

Make-ahead tip: Prepare salsa; cover and chill up to 24 hours. Use 2 tablespoons salsa for burgers. Serve burgers with remaining salsa.

FROZEN DESSERT

8 oz cream cheese

1/2 cup sugar

8 oz whipped topping

1-20 oz can crushed pineapple, drained

1-10 oz pkg. strawberries with juice

4 bananas, sliced

Cream sugar and cream cheese; fold in whipped topping. Add remaining ingredients. Pour into 9 inch x13 inch pan and freeze. Cut in squares. Stores well in freezer up to 6 weeks.

GREEN ROASTED FISH FILLETS

For herb paste:

1/2 cup EACH (gently packed) fresh cilantro, flat-leaf parsley and spearmint leaves

1 tablespoon freshly ground dried coriander seeds, untoasted, or 1 teaspoon fresh green coriander seeds, finely chopped

2 green onions, white and green parts, coarsely chopped

2 cloves garlic, peeled

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Thinly sliced zest of 1/2 lime (removed with a zester)

1/4 cup fresh lime juice

6 tablespoons extra-virgin olive oil

For fish:

1 1/2 to 2 pounds skinless medium-firm white-fleshed fish fillets, such as halibut, sea bass, cod or rockfish

For herb paste: Process herb paste ingredients in food processor to fairly smooth puree. Transfer to glass or stainless-steel mixing bowl.

To marinate fish: Remove any bones that remain in fillet, cut off any gray fat that was next to skin, and cut fish into 4 equal pieces. Toss fish with herb paste to coat as evenly as possible. Cover bowl loosely with plastic wrap and let fish sit at room temperature 15 to 30 minutes.

To bake: Preheat oven to 425 degrees. Arrange fish pieces in shallow baking dish large enough to hold them in single layer without touching. Spoon any remaining herb paste over fish. Fish should be covered evenly. Bake fish until, when you peek inside a piece, the last bit of translucence is fading from interior, 10 minutes per inch of fish thickness. Serve at once.

GREG BECCIOS TOMATO SAUCE

1 pint Sungold cherry tomatoes

8 pounds assorted heirloom tomatoes (see Note)

3 pounds Boratana Italian onions, chopped (see Note)

2 tablespoons olive oil

1 ounce fresh oregano or more, finely chopped

1/2 ounce fresh basil, chopped

1/2 cup sherry

1 cup dry white wine

Chop up tomatoes in blender. You'll probably need to do so in batches. Saute onions in olive oil (you can adjust amount of olive oil as you see fit) until carmelized. Add tomatoes and remaining ingredients (Beccio says you may want to include more oregano, as he sometimes does) and simmer for 3 to 4 hours, until sauce thickens. Serve over linguine with hand-grated Reggiano Parmesan. Note: Beccio doesn't remove the tomato skins or seeds. He sells Italian onions starting in August.

GRILLED CHICKEN THIGHS

with sauce au chien

1 tablespoon peeled and slivered or minced garlic

6 scallions, trimmed and minced

1 Scotch bonnet or jalapeño pepper, stemmed, seeded and minced, or chili paste or

crushed red pepper flakes to taste (start with 1/2 teaspoon)

Salt

1/2 teaspoon ground allspice, or to taste

1 tablespoon peanut or canola oil

Freshly ground black pepper

8 chicken thighs, about 2 pounds

Juice of 1 lime

Prepare charcoal or gas grill, or preheat broiler. Meanwhile, prepare sauce: In small bowl, combine garlic, scallions, chili, salt, allspice and oil. Add 1/2 cup boiling water; stir and set aside. Sprinkle chicken with salt and pepper, and grill or broil, turning 2 or 3 times, until it is cooked through, about 15 minutes. Taste sauce, and add more chili, salt, pepper or allspice if needed. Stir in lime juice. Serve chicken hot or at room temperature, passing sauce alongside.

GRILLED SIRLOIN WITH CITRUS SALSA

1 1/2 pounds lean boneless top sirloin

1/2 cup low-sodium soy sauce

1/4 cup chopped green onion

2 tablespoons dark brown sugar

3 tablespoons fresh lime juice

1/8 teaspoon hot sauce

1 clove garlic, minced

Vegetable cooking spray

** Citrus Salsa **

2 oranges, peeled, seeded, and chopped

1/2 teaspoon grated lemon rind

1/2 teaspoon grated lime rind

1/2 small lemon, peeled, seeded, and finely chopped

1/2 small lime, peeled, seeded, and finely chopped

1/4 cup chopped green onion

1 tablespoon sugar

2 tablespoons chopped fresh cilantro

1 teaspoon seeded, minced jalapeno pepper

2 tablespoons unsweetened orange juice

2 tablespoons rice vinegar

Combine all ingredients for salsa and chill at least 2 hours. Trim fat from steak. Place steak in a shallow dish. Combine soy sauce and next 5 ingredients. Pour over steak; turn steak to coat. Cover and marinate in refrigerator at least 2 hours; turn steak occasionally. Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals ( 350-400 degrees). Place steak on rack; grill, covered, 5 to 6 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes. Cut diagonally across grain into thin slices; arrange on serving plates. Serve with Citrus Salsa. If desired garnish with cilantro springs and slices of orange, lemon and lime. Yield: 6 servings

HERB GRILLED CHICKEN

1 can Campbell's(r) Condensed Chicken Broth

3 tbsp. lemon juice

1 tsp. dried basil leaves, crushed

1 tsp. dried thyme leaves, crushed

1/8 tsp. pepper

2 lb. chicken parts

MIX broth, lemon juice, basil, thyme and pepper.

GRILL chicken 20 min., turning often. Brush with broth mixture. Grill 20 min. more or until done, turning and brushing often with broth mixture. Discard remaining broth.

HERB TEMPURA

For batter:

2 cups all-purpose flour

2 teaspoons baking powder

2 tablespoons cornstarch

2 1/2 to 2 3/4 cups ice water

4 cups canola, peanut or olive oil, for frying

For herbs:

36 pieces of a variety of herbs and edible flowers such as: small leaves of mint, sage perilla, lemon balm or lovage; sprigs of French tarragon, flat-leaf parsley, fennel or dill; blossoms of nasturtium, fennel or daylily buds

Sea salt or kosher salt

For batter: Whisk dry ingredients in mixing bowl. Stir in 2 1/2 cups ice water; don't over-mix and don't worry about lumps. Batter should be consistency of heavy cream. If too thick, add water 1 tablespoon at a time.

For frying: Preheat oven to 175 degrees. Heat oil in 3-quart saucepan to 350 degrees, or heat electric deep-fat fryer filled with oil. Hold 1 herb or flower by stem and dip into batter. Lift out and hold for moment over bowl to let excess drip off, then drop into oil. Fry only as many fritters at a time as comfortably fit in pan without touching, and adjust heat to keep oil at 350 degrees. Fry fritters until lightly browned on bottom, 30 to 60 seconds, then flip them with wire skimmer to brown other side. Drain on paper towels. Keep fritters warm in oven. When all herbs are fried, sprinkle with salt. Transfer to serving platter lined with handmade paper, rice paper or fresh grape leaves. Serve immediately with cocktails or champagne.

IRRESISTIBLE FRESH APRICOT PIE

2 tablespoons lemon juice

10 cups pitted, sliced fresh apricots (about 4 pounds)

2 cups sugar

1/4 cup quick-cooking tapioca

1/2 teaspoon cinnamon

Double crust pastry for 2 9-inch pies

2 tablespoons butter or margarine

Cream or beaten egg

Preheat oven to 425 degrees. Sprinkle lemon juice over apricots. Blend sugar, tapioca and cinnamon; add to apricots and mix lightly. Let stand 15 minutes.

Divide pastry into quarters. Roll out 1 piece pastry on lightly floured surface. Roll out 1 1/2 inches larger than inverted 9-inch pie plate. Fit crust into plate. Add half the apricot filling. Dot with 1 tablespoon butter. Roll out second piece of pastry and cut into 11 strips to arrange lattice-fashion on pie. Trim and flute edge of crust. Brush strips with cream or beaten egg. Repeat for second pie. Bake pies 40 minutes or until fruit in center of pie is cooked.

Note: If you want to make 1 pie later, make only enough pastry for 1 pie. Place remaining filling in large freezer bag. Dot with 1 tablespoon butter. Squeeze out air and seal bag. Place bag into empty 9-inch pie plate, shaping to fit plate. Once frozen, pie plate can be removed. To bake, simply unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry, flute edges. Bake in 425-degree oven 60 to 70 minutes.

JELLY FILLED MUFFINS

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 egg, slightly beaten

1 cup milk

1/4 cup melted butter or margarine

Jelly, jam, or preserves of your choice

Combine dry ingredients in a large mixing bowl. Combine egg, milk, and butter; mix well. Make a well in center of dry ingredients; pour in liquid ingredients and stir until moistened. Fill greased muffin pans one-fourth full. Spoon 1 teaspoon jelly in center of each muffin cup; spoon remaining batter over jelly, filling each cup half full. Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan immediately. Yield: 8 to 10 muffins.

LEMON GLAZED DATE STICKS

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/3 cup white sugar

1 tablespoon melted butter, cooled

1 cup chopped dates (8 ounce package)

1/4 cup chopped walnuts

1 tablespoon milk

1 tablespoon butter

1 cup confectioners' sugar

1 teaspoon lemon juice

1/2 teaspoon grated lemon rind

Sift the flour with baking powder and salt. Set aside. Beat egg and add sugar slowly. Blend in 1 tablespoon butter or margarine. Stir in dates and nuts. Gradually add flour mixture, mixing well. Pour into a greased 8x8 inch pan, spreading evenly. Bake at 325 degrees F (165 degrees C) for 25-30 minutes. Cool in pan on wire rack. Spread top with glaze and cut into 24 sticks. To Make Glaze: Combine 1 tablespoon milk, 1 tablespoon margarine, 1 cup confectioners' sugar, 1 teaspoon lemon juice, and 1/2 teaspoon grated lemon rind. Heat over low heat until well blended. Cool slightly before pouring over cookies. Makes 2 dozen

MAD ENGLISHMANS HAMBURGER STUFF

3 cups cooked white rice

1 lb. lean hamburger

1/2 white onion, chopped coarsely

1 can (15 oz.) green beans

1 tsp. Tabasco(r) sauce

6 oz. Worcestershire sauce*

4 oz. "A-1" BrandT sauce

salt (to taste)

coarsely ground black pepper (to taste)

Prepare 3 cups (cooked) white rice as you prefer: rice cooker, Minute Rice(r) or in a 2 qt. saucepan.

While the rice is cooking: Brown 1 lb. lean hamburger (you will be discarding the excess fat anyway) with 1/2 of a coarsely chopped white onion, the Tabasco(r) sauce

and half of the Worcestershire sauce in a 10 inch wide skillet. Drain the excess fat (the green bean can makes an excellent grease receptacle if you have foresightedly drained and removed the beans to a bowl).

Add the remaining Worcestershire sauce and the "A-1" Sauce to the cooked hamburger and return the skillet to the stove. Cover and simmer until Worcestershire sauce has thoroughly permeated the hamburger: approximately 10 minutes.

Add the green beans. If you have access to a microwave oven you can pre-heat them in a bowl for 90 seconds on "high." Spoon the mixture over rice; add salt and coarsely-ground pepper to taste.

MANDARIN CHICKEN SALAD

4 Cups cooked chicken breast, cubed

1 Tablespoon chopped onion

1 teaspoon salt

2 Tablespoons lemon juice

1 Cup celery, thinly sliced

1 1/2 Cup seedless green grapes

1/2 Cup mayo

1 11 oz. Can Mandarin oranges, drained

1/2 Cup toasted sheered almonds

Combine chicken, onion, salt, lemon juice and celery. At serving time, toss chicken mixture with grapes, mayo, oranges and almonds.

MARINATED CHUCK STEAK

(MASTER RECIPE)

1 1/2- to 2 1/2-pound chuck steak, preferably with some rib bone attached, 3/4 to 1 1/4 inches thick

The day before you are going to eat, put the steak in a shallow dish and pierce it all over on both sides with a fork or skewer. Pour the marinade over the steak, cover, and refrigerate overnight, turning the meat occasionally. About 30 minutes to 1 hour before cooking, remove the steak from the refrigerator.

* To grill the steaks: Chuck steaks are best when grilled over charcoal with the addition of a few soaked hickory or other hardwood chips. These steaks are usually a bit too chewy to be served rare and are best cooked medium-rare to medium.

Remove the steak from the marinade, shake off any excess, and place it directly over the coals of a medium-hot fire. Use a lidded barbecue, if possible, and cover the steak immediately after placing it on the grill; if you use soaked hardwood chips, sprinkle them over the fire just before adding the steak.

Grill the steak for 5 to 7 minutes on the first side. Turn it over and cook for 5 to 6 minutes more. Test the interior temperature with an instant-read thermometer -- it should read 130 degrees to 135 degrees for medium-rare and 135 to 150 degrees for medium. Remove the steak to a platter or cutting board. Let rest, loosely covered with foil, for 5 minutes. Cut the meat away from the bones in the largest pieces you can and slice each piece across the grain into 1/4- to 1/2-inch-thick strips. Serve at once.

Makes 4 to 6 servings.

MARINATED FLANK STEAK WITH NORTH AFRICAN MARINADE

1 cup finely chopped onions

1 1/2 tablespoons finely chopped fresh ginger

1 tablespoon minced garlic

1/2 cup olive oil

6 tablespoons fresh lemon juice

2 tablespoons soy sauce

1 tablespoon dry sherry

1/4 cup chopped fresh cilantro

1 tablespoon chile powder

1 tablespoon ground cumin

1 teaspoon turmeric

1 teaspoon dried marjoram

1/4 teaspoon saffron (optional)

2 teaspoons harissa or other hot sauce (optional)

2 teaspoons salt

1 teaspoon freshly ground black pepper

Two 1- to 1 1/4-pound flank steaks

Combine all the ingredients except steaks in a bowl and mix well. Marinate and grill steaks as directed in Master Recipe above. Makes 4 to 6 servings, with leftovers.

Note: North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank. (Any leftover marinade can be kept refrigerated for 7 to 10 days.)

MARINATED FLANK STEAK WITH TERIYAKI MARINADE

1/2 cup soy sauce

1/4 cup sake or dry sherry

2 tablespoons light or dark brown sugar

3 garlic cloves, minced

2 tablespoons minced fresh ginger

2 tablespoons Asian peanut oil

1- to 1 1/4-pound flank steak

Combine all ingredients except steak in a bowl and mix well. Marinate and grill steak as directed in Master Recipe above. Makes 4 servings.

Note: This marinade is also excellent with other types of steak and with pork fillets, chicken and salmon.

MARINATED FLANK STEAK

(MASTER RECIPE)

1- to 1 1/4-pound flank steak

Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade (see recipe on page10) and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.

To grill the steak: Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees. This should take roughly 4 to 5 minutes per side on a standard grill.

Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain. Makes 4 servings.

MEXICAN CHICKEN

2-3 Chicken Breasts, cooked and boned

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1/2 to 1 can Chicken Broth

1 can Tomatoes And Green Chilies, drained

Tortilla Chips

Grated Mexican Cheese Mix

Salsa

Guacamole

Chop up chicken. Combine soups, chicken broth, and tomatoes and green chilies. Mix well.

Put a layer of tortilla chips in the bottom of a deep greased baking dish. Put a layer of the chicken mixture, then sprinkle with a layer of cheese. Add another layer of chips, then chicken mixture, then cheese. Layer until all is used.

Bake at 375 for about 30 45 minutes or until bubbly.

MEXICAN HOMINY

3 lbs lean pork, cut into cubes

6 cups tomatoes, chopped

3 large onions, chopped

2-28 oz cans hominy

1/4 cup chopped green chilies

Brown pork and onions in heavy skillet, add tomatoes, hominy and green chilies and mix gently. Cook, covered over low heat for 3 to 3 1/2 hours, or until liquid reaches the desired thickness, stirring often. serves about 20

MEXICAN STIR FRY

2 Tbs. Italian Dressing (fat-free is fine)

2 Tbs. Fresh Lime Juice

1 lb. Lean Beef Strips (or substitute Chicken, Turkey, or Shrimp)

1 Medium Onion

2 Medium Bell Peppers (green, red, and/or yellow)

1 Medium Tomato

1/2 cup Fresh Cilantro

Tortillas (either whole wheat or corn)

Grated Cheddar Cheese

Salsa

Heat dressing and lime juice together in a large skillet over medium to medium-high heat. Add meat; cook for 2 or 3 minutes, then remove from skillet and reserve.

Slice the onion and peppers into thin rings; sauté them in the same skillet for 1 or 2 minutes. Meanwhile, chop the tomato and cilantro, then add them to the skillet along with the reserved meat. Continue to cook for 1 or 2 minutes.

Warm tortillas as directed on the package.

Serve meat mixture sizzling hot from the pan, ready for diners to garnish with grated cheese and salsa, and roll up in the warm tortillas.

NAVAJO GRILL LEMON LAVENDER SHORTBREAD

1/2 pound unsalted butter, room temperature

1/2 cup plus 1 tablespoon sugar

1 tablespoon organically grown fresh lavender

1 1/2 teaspoons lemon extract

1 tablespoon finely chopped organically grown lemon verbena or lemon zest

3 cups all-purpose flour

Preheat oven to 350 degrees. In bowl of mixer, cream butter, 1/2 cup sugar and 1/2 tablespoon lavender until light and fluffy. Add lemon extract and lemon verbena. Gradually add 2 cups flour. If dough is too moist to mold with hands, add remaining cup of flour as needed.

Place dough on a flat (no rim) baking sheet that has been lined with parchment paper. Top dough with plastic wrap and gently press out to 1/2-inch thickness. Remove plastic wrap, score dough into squares or rectangles and bake 10 minutes on top rack in oven. Remove from oven and press dough down with back of fork. Bake 20 minutes more. Sprinkle hot shortbread with remaining lavender and sugar and cut along score lines. Cool. Store in airtight container.

PEPPERIDGE FARM CRUNCHY RANCH CHICKEN NUGGETS

1 1/2 lb. boneless chicken breasts, cut into cubes

1 jar (12 oz.) prepared creamy ranch dressing

2 cups Pepperidge Farm(r) Herb Seasoned Stuffing, crushed

DIP chicken into 3/4 cup dressing. Coat with stuffing. PLACE on baking sheet. Bake at 400°F. for 15 min. or until done. SERVE with remaining dressing for dipping. Makes 40 appetizers.

PICKLED VEGETABLES

1 pound carrots, peeled and cut into 2-inch-long matchsticks

3 tablespoons coarse sea salt

1 pound daikon, peeled, cut into 2-inch-long by 1/2-inch-wide thin planks

6 tablespoons sugar

1 cup white rice vinegar

1 1/2 pounds cucumber, peeled, halved lengthwise, and sliced diagonally 1/8-inch thick

Put carrots in sieve set over bowl. Toss carrots with 1 tablespoon salt and let stand to get rid of water content, about 45 minutes. Gently press carrots against sieve to remove remaining moisture. Rinse and drain. Place carrots in clean kitchen towel, then twist towel to squeeze out excess water.

Repeat process with daikon.

Whisk together sugar and vinegar until sugar is completely dissolved. Divide mixture among 3 quart-size zipper plastic bags. Set 1 bag aside. Add carrots and daikon separately to other 2 bags. Lay bags flat on plate and refrigerate at least 24 hours, turning bags over every hour as possible.

After about 20 hours, repeat procedure used on carrots, this time with cucumbers. After draining, place cucumbers in third plastic bag of pickling mixture, seal, and toss to coat evenly. Lay bag flat on a plate and refrigerate 4 to 6 hours, turning bag over every hour as possible. Drain vegetables well at room temperature for 30 to 45 minutes before serving. Serve with grilled or fried fish, seafood, poultry and meat.

PINEAPPLE SALAD

1 20 0z pineapple chunks

1\2 cup sugar

3 T flour

1 cup shredded cheddar cheese

3\4 stick butter melted

1 cup cracker crumbs

Drain pineapple, reserving 3T juice. Combine sugar, flour, and juice. Add cheese & pineapple. Spoon into buttered 1 1\2 qt. casserole. Combine butter & cracker crumbs. Sprinkle over pineapple and bake at 350 degrees for 20-30 minutes.

PITA CHICKEN SANDWICHES

1 1/2 pounds Chicken breast -- boned and skinned

1/4 cup Olive Oil

1 medium Onion -- sliced thin

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 1/2 teaspoons Chives -- chopped

1/2 cup Sour Cream

1 small Cucumber -- shredded

4 Pita Bread Rounds

In nonstick fry pan, pour olive oil. Heat about 2 minutes on medium temperature. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sautéed onion; sprinkle with salt and pepper, mixing carefully. Add chives; mix well. In small bowl, mix together sour cream and cucumber. On each piece of pita bread, spread 2 tablespoons sour cream/ cucumber sauce. Then place 1/4 of the chicken mixture on pita bread; fold in half, wrap in plastic wrap and chill in refrigerator for at least 2 hours. Repeat for remaining sandwiches. For picnic, place in ice chest or insulated container until serving time.

POOR BOY FILLETS

1 pound ground beef

4 oz (can) mushroom stems and pieces -- drained

3 tablespoons olives -- chopped

2 tablespoons green bell pepper -- chopped

2 tablespoons finely chopped onion

1/4 cup Parmesan cheese -- grated

1/2 teaspoon salt

1/2 teaspoon lemon pepper

6 slices bacon

Shape ground beef into a 12- x 7-1/2-inch rectangle on a sheet of waxed paper. Sprinkle next 7 ingredients evenly over beef. Begin and short end and roll jellyroll fashion, lifting wax paper to help support ground beef as you roll. Carefully slide roll onto a cookie sheet, seam side down. Smooth and shape beef roll with your hands. Refrigerate 2 to 3 hours. Cook bacon until transparent (not crisp); drain. Cut beef roll into 1-1/2-inch-thick slices. Wrap a slice of bacon around edges of each fillet, and secure with a wooden pick. Grill fillets 4 to 5 inches from hot coals 8 minutes on each side or until desired degree of doneness. Yield: 6 servings.

PORK STUFFED WITH OLIVES

200g [1/3-1/2 lb] Pork Filet (keep the filet in one long strip)

Olives (green, pitted)

Morel Mushrooms (20g [about 3/4 oz.] per person)

Milk

Mustard (Dijon is best)

Paprika

Marjoram

Salt & Pepper

1 Onion

Butter and Olive Oil for sauteeing

Stock (Beef or Chicken)

Double [heavy] Cream

Wash the morels to remove any sand/dirt; soak the dried mushrooms in milk for 1 hour.

Meanwhile, prepare the pork: Using a long skewer, pierce a hole through the length of the filet and push the olives right to the end one by one. The effect is of a long vein of olives running through the filet.

Cover the filet on both sides with generous lashings of mustard, paprika, marjoram, and salt and pepper to taste. Place under a hot grill for 5-10 minutes on each side. Set aside and keep warm.

To prepare the sauce, chop the onion finely and fry gently in butter & olive oil to soften, then add the milk from the morels and the morels themselves. Add a stock cube and seasoning. Allow the sauce to thicken slightly, then add the cream.

PREGO(r) PASTA WITH THE WORKS

1/2 cup thinly sliced pepperoni

1 medium green pepper, cut into strips

2 cups Prego(r) Pasta Sauce with Fresh Mushrooms

1/3 cup pitted ripe olives cut in half (optional)

4 cups hot cooked corkscrew pasta

1 cup shredded mozzarella cheese

Grated Parmesan cheese

COOK pepperoni and pepper in skillet until pepper is tender-crisp, stirring often.

ADD pasta sauce and olives. Heat to a boil. Cover and cook over low heat 10 min.

STIR in pasta and mozzarella cheese. Serve with Parmesan cheese. Serves 4.

RICE PUDDING

3/4c rice cooked in 2c salted water --drain and rinse with cold water.

Heat:

2c milk

2c half and half

1/2c heavy cream or evaporated milk

Beat 6 eggs, add the heated milk mixture a bit at a time. Add:

2tsp vanilla

1/2tsp almond extract

Beat in slowly 1c sugar. Add rice, stir. Place in buttered casserole dish in pan of water. Bake 1 1/2 hours at 300 degrees. After 40 minutes stir once and sprinkle cinnamon on top. You could also add raisins to make it a bit more healthy and tasty!

RICE PUDDING

3/4c rice cooked in 2c salted water -drain and rinse with cold water.

Heat:

2c milk

2c half and half

1/2c heavy cream or evaporated milk

Beat 6 eggs, add the heated milk mixture a bit at a time. Add:

2tsp vanilla

1/2tsp almond extract

Beat in slowly 1c sugar. Add rice, stir. Place in buttered casserole dish in pan of water. Bake 1 1/2 hours at 300 degrees. After 40 minutes stir once and sprinkle cinnamon on top. Add raisins, if desired.

ROSEMARY LEMONADE

1/2 cup sugar

6 cups water

6 4-inch sprigs fresh rosemary

1/2 to 3/4 cup freshly squeezed lemon juice

Bring sugar and 2 cups of water to boil in a small (1-quart) saucepan. Add rosemary sprigs, cover and remove from heat. Let syrup steep for at least 30 minutes. Strain syrup into pitcher. Stir in 1/2 cup lemon juice and remaining 4 cups water. Taste and add more lemon juice to taste. Refrigerate until thoroughly chilled. Note: In place of rosemary, you can use 2 tablespoons fresh lavender buds, 8 scented geranium leaves, 1/2 cup fresh mint sprigs, or 1/2 cup fresh basil leaves.

SALSA BURGERS

2 pounds ground beef

1/3 cup picante sauce (mild or hot to your liking)

1/3 cup (1 1/3 ounces) shredded Cheddar cheese

1 teaspoon pepper

Combine all ingredients in a large mixing bowl. Form mixture into 6-8 patties; layer patties in some aluminum foil and refrigerate to firm them up. Broil, grill or bake to desired doneness. Yield: 6-8 patties

SHEPHERDS PIE

1 lb. cooked Hamburger

3 cups Mashed Potatoes

1 can of String Beans or Peas

1 small can Tomato Sauce or Tomato Soup

Place string beans, hamburger, and then mashed potatoes into an oven-safe bowl. Place the tomato sauce on top. Bake at 350 degrees for 45 minutes.

SNICKERS BAR CHEESECAKE

1 each 9 ounce package chocolate wafer cookies, finely ground

1/4 cup butter, melted

3 each 8 ounce packages cream cheese, softened

1 cup sugar

4 eggs

1 tablespoon vanilla extract

1 cup heavy cream, divided

1 (1-1/2 pound) package snack-size Snickers bars, each bar cut into sixths

Purchased fudge topping

Sweetened whipped cream

Preheat oven to 325 degrees F. Combine cookie crumbs and butter until well blended. Press into bottom and about 1 inch up the sides of a 9-inch spring-form pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Add vanilla and heavy cream, beating 3 to 4 minutes. Fold in 1-1/2 cups of the cut-up Snickers pieces. Turn into prepared crumb-lined pan. Bake at 325 degrees F. for 1 hour and 15 to 25 minutes, or until cheesecake is almost set. Let cool to room temperature on wire rack. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Run a knife around edge of pan to loosen cake and remove sides of pan. To serve, drizzle slices with fudge topping and top with a dollop of whipped cream, if desired. Yield: 12 servings.

SNOW PEAS AND TOMATOES

1 pound fresh snow peas

1/4 cup chopped onion

2 tablespoons butter or margarine

1/2 teaspoon salt

1 teaspoon dried oregano

1 tablespoon soy sauce

3 tomatoes -- cut into wedges

Wash pea pods, trim ends, and remove tough strings. Set aside. Sauté onion in butter in a large skillet until tender. Stir in peas, salt, oregano, and soy sauce; cook, stirring constantly, until peas are crisp-tender. Add tomatoes; cover and cook 1 minute. 4 srv .

SOS

2-3 tablespoons bacon grease (with hard-fried bacon crumbles if available

2-3 tablespoons flour

1 cup water

1 cup milk

dash Worcestershire

salt and pepper to taste

1-2 cups COOKED ground beef (or Ray's World Famous Meat Mix- ground beef,

onion, celery, bells, cilantro, garlic*)

Leftover Popeye's biscuits (or toast)

First you make a Roux (don't ALL Cajun recipes start that way?) heat the grease over medium heat, sprinkle the flour in (just enough to absorb the grease lightly), stirring constantly to brown the flour; reduce heat to low. Combine water and milk and Worcestershire. Continue stirring the grease/flour as you slowly add the liquid, and keep stirring with a whisk until almost as thick as you like your milk gravy, making sure to

avoid clumping; add ground beef , salt and pepper. Continue stirring until heated through and through. Ladle over split biscuits or toast, sit back and smile modestly as the accolades pour in.

RAY'S WORLD FAMOUS READY-MADE GROUND MEAT MIX

3 cloves garlic, minced or pressed

1 tablespoon oil

2 pounds extra-lean Ground Beef

1 pound lean Ground Pork

1 pound lean Ground Turkey

2 medium onions, diced

2 medium bells, diced

4 stalks celery, diced

1/4 cup chopped cilantro

10-12 green onions, sliced (about 1/4 cup)

1 Tablespoon Worcestershire

1 teaspoon Cajun or Creole spices

Salt & Pepper to taste

In LARGE cast iron skillet (or similar) heat oil, sautee garlic for 1 minute, just enough to infuse the oil with the flavor. Crumble in all the meats; using flat-edged spatula, stir and turn the meats to thoroughly brown and mix the meats together (about 5-10 minutes). Add the vegetables, Worcestershire and seasoning, mix thoroughly, allow to cook about 5 more minutes or until onions are clear and bells are soft, stirring frequently.

There may be some liquid (moisture from the veggies) but it should cook off, and there will be very minimal grease in the pan, but you can drain off any you don't want.

Allow to cool 15 minutes. Store in 2-cup freezer containers, to be thawed as used as needed. Use one container of Ready-Made Meat Mix for:

Bacon-Milk Gravy for S.O.S.

1 jar store-bought spaghetti sauce

Home made hash (yummy)

Anything else you would add 1 pound of ground beef

SPICY BEER MARINADE

1 teaspoon Tabasco sauce

3 tablespoons cider vinegar

12-ounce bottle of lager beer

1 tablespoon coarse-grained mustard

1 tablespoon Worcestershire sauce or steak sauce

1/2 cup soy sauce

2 teaspoons minced garlic

2 tablespoons minced onion

1 teaspoon salt

1 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl. Marinate and grill steaks as directed in master recipes above. Makes 2 1/3 to 3 cups marinade.

SPINACH MEAT LOAF

2 large eggs -- lightly beaten

1-1/2 pounds ground round

1/2 cup regular oats -- uncooked

1/2 cup wheat germ

1/2 cup carrot -- shredded

1/4 cup chopped onion

10 ounces frozen spinach -- thawed and drained

1/2 cup milk

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup steak sauce

Combine first 10 ingredients, stirring well; shape into a 9- x 5- x 3-inch loaf and place on a lightly greased rack in broiler pan. Bake at 350 degrees F. for 40 minutes. Spread steak sauce over meat loaf; bake 20 additional minutes or until a meat thermometer inserted in center registers 160 degrees. Yield: 6 servings.

STRAWBERRY MOUSSE

1 quart strawberries

1/2 cup sugar

3 envelopes unflavored gelatin

1/2 cup cold water

1 cup boiling water

2 cups whipping cream

1/2 cup sifted powdered sugar

Whole and sliced strawberries

Puree 1 quart of strawberries in container of an electric blender; add 1/2 cup sugar and process until blended. Soften gelatin in 1/2 cup cold water in a large bowl. Add boiling water, stirring until gelatin completely dissolves; cool. Stir strawberry mixture into gelatin; chill until the consistency of unbeaten egg white. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold whipped

cream into strawberry mixture. Spoon into lightly oiled 2-quart mold. Refrigerate until set. Un-mold on serving plate and garnish with whole and sliced strawberries. 10 srv

SURF RIDER CRAB CAKES

The surfrider is a small family restaurant in norfolk/virginia beach that serves these crabcakes. broiled or baked in a very hot (450) oven.

One pound backfin crabmeat

5 tablespoons Helmann's mayonnaise

4 tablespoons bread crumbs

2 to 3 tablespoons lemon juice

1 teaspoon hot pepper sauce

1 teaspoon (scant ) old bay seasoning

(the old bay is my idea i see no hint of this in the

restaurant version)

several tablespoons of butter

Mix the mayonnaise, breadcrumbs, lemon juice and pepper sauce together Add to this a bit of old bay to taste. Gently fold in the crab meat so as not to break it up. Form large loose cakes and put in a pyrex dish generously coated with butter and bake in a very hot oven until hot. About 10 to 15 minutes. Serve with broccoli and hollindaise sauce for the surf rider special.

SWEET AND SOUR MARINATED STEAKS

4 10 oz steaks -- 1-inch thick

1/2 cup soy sauce

1/4 cup firmly packed brown sugar

1/4 cup pineapple juice

1/4 cup vinegar

1/2 teaspoon garlic salt

Place steaks (preferably rib-eyes) in a large shallow dish. Combine remaining ingredients; stir well and pour over steaks. Cover and marinate 4 hours, turning steaks occasionally. Remove steaks from marinade. Grill 5 inches from hot coals about 5 minutes each side or until desired doneness. Yield: 4 servings.

SWEET ONION GRILLED QUESADILLAS

1 medium-large Vidalia sweet onion

olive oil for brushing onion and tortillas

four 6- to 7-inch flour tortillas

3/4 cup grated Monterey Jack cheese (about 3 ounces)

1/4 cup packed fresh coriander sprigs, washed, dried

and chopped coarse.

Prepare grill. Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and

pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl,

separating rings. Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with

remaining 2 tortillas. Brush tops of quesadillas lightly with oil. With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute. Transfer quesadillas to a cutting board and cut into wedges. Serves 2

TACO PASTA CASSEROLE

1 lb. Lean Ground Beef

1 packet Taco Seasoning Mix

1 Tbs. Butter

1 Large Onion, chopped

1 large Green Pepper, chopped (optional)

1 large box Shell Pasta

2 cans Stewed Tomatoes

1 jar Chunky Salsa

2 cups Cheddar Cheese, grated

In a large skillet over medium heat, brown ground beef and drain excess liquid. Add taco seasoning spices as directed on the package, and stir to blend; reserve.

In the same skillet, sauté onions and green pepper (if desired) in 1 tablespoon butter until tender.

Meanwhile, cook pasta as directed on the package and drain.

In a 9-inch by 13-inch baking pan, spoon stewed tomatoes into the bottom of pan to cover. Layer remaining ingredients in the following order: pasta, ground beef and taco seasoning combination, salsa, and cheese. Repeat layering process until dish is full, making sure to finish the top layer with cheddar cheese. Bake in a pre-heated 400-F degree oven for 25 to 30 minutes. Remove from oven and let stand for about 5

minutes. Serve warm.

WILD RICE AND PECAN LOAF

3 1/2 cups Flour -- may need more flour

1/2 cup Cornmeal

1 tablespoon Cornmeal

2 1/2 teaspoons Yeast -- Quick Rising

1 teaspoon Salt

1 cup Water -- 120 - 130 degrees F

2 tablespoons Honey

2 tablespoons Molasses

2 tablespoons Vegetable Oil

1 1/2 cups Wild Rice, cooked -- cooled

1/2 cup Pecans -- chopped

In large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, undissolved yeast and salt. Heat water, honey, molasses and oil until very warm (120 - 130 degrees F), then stir into dry ingredients. Stir in wild rice, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife,

make four equally spaced cuts from curved edge toward folded edge, about 2/3

of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Sprinkle top of loaf with remaining cornmeal. Bake at 375 degrees F for 40 minutes or until done. Remove from sheet; cool on wire rack.

YELLOW SQUASH PUFFS

3/4 pound yellow squash -- sliced

1 egg -- beaten

1/3 cup all-purpose flour

1/3 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1 medium onion -- grated

Vegetable oil

Cook squash, covered, in boiling water 10 to 15 minutes or until tender. Drain; mash enough squash to measure 1 cup; reserve any remaining squash for use in other recipes. Combine 1 cup mashed squash and egg; stir well. Combine flour, cornmeal, baking powder, and salt; stir well. Add squash mixture and onion; stir until blended. Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels. Yield: about 2 dozen (6 servings).