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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).

24 HOUR VEGETABLE SALAD 03

ALL AMERICAN SNACK 03

ASPARAGUS BACON ROLLS 03

BABY BACK RIBS 04

BAKED BEANS WITH BACON 05

BANANA BREAD MOMS 05

BARBECUED PORK NOODLE SOUP 06

BLUEBERRY ICE 06

BROCCOLI CORNBREAD 07

BUTTER GLAZED SUMMER VEGETABLES 07

CARAMEL CRANBERRY SHORTBREAD 08

CARDBOARD BOX OVEN 09

CHAR GRILLED PINEAPPLE & SWEET RUM 09

CHEATIN BARBECUE SPARERIBS 09

CHICKEN CARCIOFI WITH CORN SALAD 10

CHOCOLATE ZUCCHINI LOAF 11

CREAMSICLES 12

CREAMY BEEF MOSTACCIOLI 12

CREAMY CUCUMBER DRESSING 13

CROCKPOT MACARONI PIE 13

DARK CHOCOLATE CHEESECAKE ICE CREAM 13

DILLY BREAD 14

DIVINITY 14

FRESH TOMATO PIZZA 14

FROZEN STRAWBERRY DELIGHT (DAIQUIRI) 15

FROZEN WATERMELON 16

HERBED CHICKEN DIJON 16

HONEY VANILLA ICE CREAM 07

IDEAS FOR GRILLED PIZZA 17

LEFTOVER OATMEAL MUFFINS 17

LEMON PUDDING CAKE 17

LUAU BURGERS 18

MARINATED BEAN SALAD 18

MILK CHOCOLATE FLORENTINE COOKIES 19

MISO MARINATED GRILLED EGGPLANT 19

MUSHROOM BEEF TIPS OVER NOODLES 19

NO FRY FRENCH TOAST 20

OLD SOUTH BARBECUE CHICKEN 20

ORANGE BOWL COFFEECAKE 21

PEACH PECAN ICE CREAM 22

PEPPERY BEEF AND VEGETABLES 22

PINEAPPLE FRIED RICE 23

PIZZA DOUGH 14

PIZZA DOUGH (ANOTHER ONE) 23

QUICK AND CREAMY STIR FRY CHICKEN 24

RED WHITE AND BLUE ICE CREAM SANDWICH 24

RED WHITE AND BLUEBERRY CHEESECAKE 25

RED WINE ICE CREAM 25

ROAST STICKY CHICKEN 26

SALAMI N PASTA SALAD 26

SAUTEED THREE COLOR PRAWNS 27

SAVORY POLENTA MUFFINS 28

SCRAMBLED EGGS WITH BLUE CHEESE AND 28

SEASONAL FRUIT TART 29

SHARK LOUISIANA STYLE 30

SMOOTHIE 30

SPICE ISLANDS BUTTERSCOTCH BARS 30

SPICY COLESLAW 31

STIR FRIED GREENS 31

STRAWBERRIES AND STRIPES PARFAIT 32

SUMMER FRUIT SALAD 32

SUMMERBERRY COOLER 33

TASTY TURTLE BROWNIES 33

TERIYAKI CHICKEN WINGS 34

24 HOUR VEGETABLE SALAD

4 cups iceberg lettuce

1 cups mushrooms, sliced

1 cups frozen green peas, thawed

1 cups carrots, sliced

3 whole hard-boiled egg whites, sliced

6 slices fat-free turkey bacon, cooked and crumbled

1/2 cups fat-free cheddar cheese, grated

3/4 cups fat-free mayonnaise

1 1/2 teaspoons lemon juice

1/2 cup fat-free cheddar cheese, grated

Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with half cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge

of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables. Yield: 8 servings

ALL AMERICAN SNACK

3 cups thin pretzel sticks

4 cups Wheat Chex

4 cups Cheerios

13 ounces can salted peanuts or cashews

1 teaspoon garlic salt

1 teaspoon celery salt

1/2 teaspoon seasoned salt

2 tablespoons grated Parmesan cheese

1/4 cup melted butter

4 t. Lea & Perrin's Worcestershire Sauce

(Tabasco if you want)

In large mixing bowl or slow-cooking pot, mix together pretzels, cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and cheese. Pour melted butter over all; toss until well mixed. Cover and cook in slow- cooking pot on low 3 to 4 hours. (I wedged a wooden spoon between the cover and the crock as it cooked. It lets the steam escape and I think makes it crisper) Uncover the last 30 to 40 minutes. Serve as appetizer or snack.

ASPARAGUS BACON ROLLS

1/4 pound beef eye of round, cut in 4-by-3-inch slices

6 slices smoked lean bacon

12 large asparagus spears, trimmed to 5 or 6 inches long

1 ounce enoki mushrooms

1/2 red bell pepper, julienned

1 tablespoon oil

1/3 cup chicken broth

1/2 teaspoon cornstarch dissolved in 1 teaspoon water

* Marinade:

1 tablespoon minced garlic

2 tablespoons dark soy sauce

2 teaspoons brown sugar

1 teaspoon sesame oil

Combine beef with marinade. Allow to stand 5 to 10 minutes Wrap beef around asparagus spear, mushroom and bell pepper, then wrap bacon around the roll.

Heat frying pan until hot over high heat, add oil and asparagus rolls. Pan fry until brown about 2 to 3 minutes. Add broth, cover, reduce heat to medium for 3 minutes. Add cornstarch solution until sauce slightly thickens. Serves 4. __

BABY BACK RIBS

Serves 4 to 6

Basic barbecue rub:

2 tablespoons dried granulated onion or onion powder

2 tablespoons dried granulated garlic or garlic powder

2 tablespoons dark brown sugar

1 tablespoon coarse salt

2 teaspoons freshly ground black pepper

1/2 teaspoon ground cloves

Ribs:

4 slabs baby back ribs, about 1 1/2 to 2 pounds each (ask butcher to remove membranes)

Oak, hickory or maple wood chips

Kansas City barbecue sauce:

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground mace

1/4 teaspoon freshly ground black pepper

1/2 teaspoon mild curry powder

1/2 teaspoon mild chile powder

1/2 teaspoon mild paprika

1/4 cup white vinegar

1 teaspoon hot sauce, such as Tabasco

1 cup ketchup

1/3 cup dark molasses

Salt to taste

Prepare and preheat grill for indirect method. Soak wood chips. Grill is ready when temperature reaches 200-220 degrees. Mix rub ingredients in small bowl. Blot ribs with paper towels, then sprinkle (do not massage) mixture on both sides of ribs. Arrange slabs on grill rack over drip pan and away from coals. Cover and cook 4 to 6 hours, adding more coals and soaked wood chips as needed. Midway through cooking, use tongs to turn ribs. Ribs are done when you can gently pull them apart with gloved hands. Remove ribs and let rest 15 minutes before carving into serving pieces.

While ribs cook, make barbecue sauce. Sift together dry ingredients into medium bowl. With wooden spoon, stir in vinegar, then rest of the ingredients, one at a time, until well blended. Serve sauce on the side warm or at room temperature. Sauce may be made in advance. Keeps refrigerated for 2 to 3 weeks or frozen for up to 6 months.

BAKED BEANS WITH BACON

Serves 6

1 pound small white beans, such as navy beans

6 slices thick-cut smoked bacon

1 large yellow onion, chopped

1/2 cup dark molasses

1/3 cup dark brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

Wash and sort beans, discarding any stones and shriveled beans. Cover with cold water and let soak overnight. To cook, discard water and place beans in a heavy 3-quart saucepan. Cover with more cold water and bring to boil over medium heat. Reduce heat to low and simmer until tender, about 35 to 40 minutes. Add more water if necessary. Add a pinch of baking soda to beans if you have hard water -- this will make skins tender. Drain, reserving water.

Preheat oven to 300 degrees. Fry bacon almost crisp. Remove bacon and reserve 3 tablespoons of drippings in skillet. Drain and coarsely chop bacon and set aside. Saute chopped onion in reserved drippings over medium-low heat until soft, about 5 minutes. In a 2 1/2-quart bean pot or casserole, combine beans and onions. Gently stir in 2 cups reserved bean water, molasses, brown sugar, Worcestershire sauce, dry mustard, salt and pepper. Cover and bake for 2 1/2 hours or until desired consistency, stirring occasionally. Uncover the last half hour and stir in reserved bacon.

BANANA BREAD MOMS

Makes one loaf

1/2 cup butter (1 stick)

1 cup sugar

2 eggs

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon vanilla

1/4 cup buttermilk or sour milk

2 mashed bananas

1/2 cup walnuts or pecans, chopped

Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time. Add dry ingredients, then vanilla and buttermilk or sour milk. Beat in bananas, then fold in nuts. Pour into greased 9-by-3-inch loaf pan and bake for 55-60 minutes. Test with toothpick when done.

BARBECUED PORK NOODLE SOUP

8 ounces dried Chinese angel hair noodles

4 cups chicken stock

1 leek cut diagonally

4 ounces shrimp, shelled and deveined

2 tablespoons soy sauce

1 teaspoon chili sauce

1/4 teaspoon white pepper

4 ounces cooked and sliced barbecued pork

1/4 teaspoon black sesame seeds

Bring water to a boil in a pot, add noodles and cook until tender about 5 to 6 minutes. Drain and divide into four bowls. In stock pot, add broth and soy sauce and bring to boil. Add leek and cook for 1 to 2 minutes; add shrimp and cook for 1 to 2 minutes. Then add chili sauce and white pepper. Ladle soup into bowls and add barbecued pork. Garnish with sesame seeds. Serves 4.

BLUEBERRY ICE

Makes 1 quart, 8 servings

2 cups fresh or frozen (defrosted) blueberries

1/2 cup sugar

3 tablespoons orange juice

2 cups cold water

1/3 cup light corn syrup

In a small saucepan, combine blueberries, sugar and orange juice. Cook over medium heat, uncovered, for 10 minutes. Stir occasionally. Let cool. In a blender or food processor, combine cooked blueberry mixture, water and corn syrup. Mix well.

Process in ice cream maker according to manufacturer's instructions.

HONEY VANILLA ICE CREAM

Makes 1 quart, 8 servings

4 egg yolks

2 teaspoons vanilla extract

Pinch of salt

1/2 cup honey

2 cups heavy cream

1 1/2 cups half and half

In a large bowl, beat egg yolks. While continuing to beat, gradually add vanilla, salt, honey, heavy cream, and half and half. Process in ice cream maker according to manufacturer's instructions. Note: For a gelato version, use 3 1/2 cups milk in place of cream and half and half.

BROCCOLI CORNBREAD

Serves 12

1 (10-oz.) package Frozen Broccoli (thawed)

1 stick Butter (melted)

1 large chopped Onion

4 Eggs

1 cup Cottage Cheese

1 small package Yellow Corn Meal Muffin Mix

2 heaping Tbsps. Cornmeal

1 tsp. Salt

Preheat oven to 375-F degrees and grease a 9-inch by 13-inch baking pan.

Mash as much water as possible out of the thawed broccoli. Melt butter, chop onion, and beat eggs lightly. Mix all ingredients together with a wire whisk. Pour into the prepared pan, and bake at 375 degrees until golden brown (check after 15 minutes).

BUTTER GLAZED SUMMER VEGETABLES

1 tablespoon cooking oil

2 small zucchini, thinly bias-sliced (2 cups)

2 small yellow summer squash, thinly bias-sliced (2 cups)

2 cups broccoli flowerets

2 teaspoons snipped fresh basil or 3/4 teaspoon

dried basil, crushed

2 teaspoons snipped fresh oregano or 3/4 teaspoon

dried oregano, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 medium tomato, chopped

1 tablespoon butter or margarine

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini and yellow squash in hot oil for 3 to 4 minutes or till crisp-tender. Remove vegetables from the wok.

Add broccoli, basil, oregano, salt, and pepper to the hot wok. Stir-fry for 2 to 3 minutes or till crisp-tender. Return cooked zucchini and yellow squash to the wok. Add tomato and butter or margarine. Stir-fry just until butter is melted. Serve immediately.

CARAMEL CRANBERRY SHORTBREAD

1 cup flour

1 tbsp. sugar

1/2 cup salted butter

few drops almond extract

few drops vanilla extract

1 tsp. water (I usually use a few tbsp.)

1 1/2 cup dried cranberries (or dates)

1/2 walnut pieces

3/4 cup sugar

1 tbsp. corn syrup

1/4 cup heavy cream

4 tbsp. butter

To make the crust mix together the flour, sugar, butter, almond and vanilla mixture in a bowl with your hands or in an electric food processor. The dough should be chilled covered in waxed paper if it is soft. Otherwise, press it into the bottom of an 8 by 8 inch square pan (I use a tart pan). Bake in a preheated 325 degree oven until lightly browned around edges (seems to take about 45 minutes). Cool on a rack.

Place the walnuts in a dry frying pan over medium high heat, and cook shaking constantly until the nuts are lightly toasted. Add to the cranberries.

To prepare the topping, heat the sugar with the corn syrup and enough water to make a paste. Melt this over a gentle heat without stirring. When the mixture has dissolved, increase the heat and boil until it turns golden brown. Remove from the heat, and stir in the butter and cream, being careful not to burn yourself when it bubbles up. Stir in the cranberries and the walnuts. Stir the mixture slowly with a wooden spoon. When the

sugar mixture begins to lose its gloss, spread over the top of the shortbread. Let cool and cut into squares. Makes 12.

CARDBOARD BOX OVEN

You need a heavy corrugated cardboard box, (the cardboard boxes that hold 10 reams of 8 1/2 x 11 copy paper work great, just make sure that your cake pan or cookie sheet is not to large, because the box will have to go over it. If you are using any other type of box you will need to cut off the box flaps. You will need to put ventilation notches on the sides of the box (Do this by cutting out a rectangle in the middle of the top edge of the box (about 1 1/2"H x 3"W). Take heavy duty foil and line the inside of the box shiny side

out. Your fuel for the oven is charcoal briquets. You will need about 10-12 hot coals. We got these hot by putting charcoal that had been soaked in charcoal starter fluid in a large coffee can and lighting them. Place heavy duty foil on the ground shiny side up and arrange your coals so that they are evenly distributed. You will need some type of legs to hold you pan up over the coals, empty vegetable cans with the labels off and wrapped in foil are good along with empty soda cans. You will need at least 4. Set your cans around the coals so that when you place your cake pan on them there is one in each corner. Now just turn your box upside down over your cake pan and your oven is ready. Anything you bake in a regular oven you can bake here. We had barbecued chicken the first night (this takes a while to bake) and individual meatloaf the next. The meatloaf is just your regular meatloaf recipe, only they are rolled into balls kind of like meatballs only bigger. We also had dessert each night made in the oven. Dump cake is a really good dessert to make in the oven. People may look surprised when they first see you with your cardboard oven, but they will quit laughing after they taste what you have baked.

CHAR GRILLED PINEAPPLE WITH SWEET RUM GLAZE

Serves 4

1 unpeeled medium pineapple, quartered

2 tablespoons dark rum

1 tablespoon fresh lime juice

2 tablespoons honey

Cut away core from pineapple quarters. For glaze, combine rum, lime juice and honey and stir to dissolve. Grill over medium-low coals, brushing with glaze, until hot and lightly charred, about 5-10 minutes per side. Serve hot with any remaining glaze drizzled over the top.

CHEATIN BARBECUE SPARERIBS

Serves 4

Basic barbecue rub:

(see recipe for baby back ribs)

6 pounds spareribs

Lemon mop:

1 12-ounce can beer

2 teaspoons dried granulated onion or onion powder

2 teaspoons dried granulated garlic or garlic powder

Juice of 1/2 lemon

1 teaspoon coarse salt

1 teaspoon freshly ground black pepper

Classic barbecue sauce:

1/4 cup cider vinegar

1/2 cup water

2 tablespoons dark brown sugar

1 tablespoon prepared mustard

Juice of 1 lemon

1 medium onion, minced

4 tablespoons tomato paste

2 tablespoons olive oil

1/4 teaspoon ground cayenne pepper

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

The night before you barbecue, sprinkle (do not massage) basic barbecue rub mixture over both sides of ribs, then place in plastic bag and refrigerate overnight. Before cooking, preheat oven to 400 degrees, remove ribs from plastic bag and allow them to come to room temperature for 25 to 30 minutes. Place spareribs fat side up on rack set in large, shallow roasting pan. Cover with aluminum foil and bake 45 minutes. Pour off excess fat, lower heat to 350 degrees and return ribs to oven.

Put all ingredients for lemon mop in medium saucepan, mixing thoroughly. Bring to boil over medium-high heat, then keep liquid warm over lowest setting. Baste ribs frequently with ``mop'' and cook, uncovered, for 1 hour longer or until ribs are browned and can be gently pulled apart with gloved hands. Remove ribs from oven and let rest 15 minutes before carving into serving pieces.

While ribs cook, make sauce. Whisk all sauce ingredients in large saucepan and bring to boil over medium heat. Reduce heat and simmer uncovered 20 minutes, stirring occasionally. Serve poured onto cooked ribs or on the side.

CHICKEN CARCIOFI WITH CORN SALAD

Serves 4

4 boneless, skinless chicken breast halves, about 6 ounces each, pounded to half their original thickness (by the butcher if possible)

Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

3/4 cup all-purpose flour

1 small Vidalia or other sweet onion, 6 to 8 ounces

1 rib celery

1/2 cup cilantro leaves 2 15-ounce cans corn

1 4-ounce can sliced olives

1 4-ounce jar chopped pimientos

1 1/4 cups fat-free, reduced sodium chicken stock

1 15-ounce can artichoke hearts in water

2 tablespoons cider vinegar

Dash of cayenne pepper, or more to taste

1/4 cup Italian parsley leaves

Put 12-inch skillet or saute pan over medium heat. Season chicken with salt and pepper. Add 2 tablespoons oil to skillet. Put flour in pie plate or on waxed paper. Dredge chicken breasts in flour and shake off any excess. Put chicken into skillet. Increase heat to high.

Peel and halve onion. Cut each half into thin, half-moon slices. Cut celery crosswise into thin crescents. Chop cilantro. Put half the onion, the celery, and the cilantro into a bowl.

Turn chicken over and add remaining onion to skillet. Stir to distribute onions evenly. Cook 2 minutes. Meanwhile, open cans of corn and olives, and jar of pimientos into colander. Allow to drain.

Add chicken stock to saute pan, stir well, cover and bring to boil over high heat. Meanwhile, put corn, olives and pimiento into bowl with celery, onion and cilantro. Rinse colander and open can of artichoke hearts into it to drain. Quarter artichoke hearts. When chicken broth boils, uncover, add artichoke hearts and stir well. Reduce heat to brisk simmer. Cook 3 or 4 minutes or until chicken is done. (Cut through with paring knife to test. There should be no pink remaining inside.) Meanwhile, mix remaining oil with vinegar, cayenne and salt and black pepper to taste. Add to corn salad. Toss well. Chop parsley. When chicken is done, remove pieces to platter. Reduce sauce if needed. (It should be lightly thickened.) Pour sauce over chicken. Sprinkle with parsley. Serve with corn salad.

CHOCOLATE ZUCCHINI LOAF

1/2 cup Margarine

1/2 cup Oil (Canola is good)

3/4 cup Sugar

2 Eggs

1 tsp. Vanilla

1/2 cup Milk

2 cups Flour

4 Tbsp. (1/4 cup) Cocoa

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1 tsp. Cinnamon

1/2 tsp. powdered Cloves

2 cups grated Zucchini

1 cup (amount can vary) Chocolate Chips

Preheat oven to 350-F degrees.

In a large mixing bowl, cream the margarine, oil, and sugar. Still beating, incorporate the eggs, vanilla, milk, and all the dry ingredients.

When all the above is mixed well, stir in the grated zucchini and about a cup of chocolate chips, reserving some of the chocolate chips for topping.

Pour into a greased and floured pan - Kathy says she prefers a 9x13-inch rectangular pan to a loaf pan, so the end result can be cut in squares instead of slices.

Sprinkle reserved chocolate chips over the top of the batter, and bake for about 40 minutes, or until the edges start to burn a little and a knife comes out clean from

the center.

CREAMSICLES

1 quart vanilla ice cream -- softened

20 ounces cherry pie filling

16 3 oz cold drink cups

16 wooden sticks

Place softened ice cream in large bowl. Add pie filling; swirl slightly to marble. Fill each cup with 1/3 cup mixture. Place cups in freezer until partially frozen, about 25 to 30 minutes. Insert sticks; freeze completely. To serve, remove drink cups. Yield: 16 treats.

For variation, try blueberry, peach, strawberry, or apple pie filling instead of cherry.

CREAMY BEEF MOSTACCIOLI

1-1/2 cups mostaccioli -- uncooked (or other tubular pasta)

3/4 cup plain yogurt

1 tablespoon cornstarch

1 tablespoon olive oil

3/4 pound beef round steak -- cut into very thin strips

1 onion -- cut into thin wedges

2 tablespoons all-purpose flour

1/2 cup beef broth

2 medium tomatoes -- cut into bite-sized pieces

1 green bell pepper -- cut into 1" squares

1 cup fresh mushrooms -- quartered

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon brown sugar

Cook mostaccioli to desired doneness as directed on package. Meanwhile, in medium bowl, combine yogurt and cornstarch; mix well. Set aside. In large skillet heat oil over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Add flour; stir until well blended. Add all remaining ingredients except mostaccioli and yogurt mixture. Cover; cook over medium heat for 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Remove skillet from heat. Gradually stir 2 cups meat

mixture into yogurt mixture, stirring constantly. Return meat and yogurt mixture to skillet; cook and stir over medium heat until bubbly. Drain mostaccioli. Add cooked pasta to meat mixture; toss to combine. Yield: 4 servings.

CREAMY CUCUMBER DRESSING

1 avocado

1/2 cucumber, peeled

1 green onion

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 teaspoon salt

1 clove garlic

1/4 teaspoon dill weed

Process all ingredients, except dill weed, in a blender until smooth. Add dill weed and pulse briefly. Store refrigerated in an airtight container.

CROCKPOT MACARONI PIE

8 oz. box (cooked) macaroni

3 c. grated cheese

1 (16 oz.) can of evaporated milk

1 1/2 c. sweet milk (sweetened condensed canned)

2 eggs

1/4 c. margarine

1 tsp. sugar

Salt and pepper to taste

Combine cooked macaroni with other ingredients and pour into a greased crockpot. Cook 4 hours on low heat.

DARK CHOCOLATE CHEESECAKE ICE CREAM

Makes 1 quart, 8 servings

3 ounces dark chocolate bar, melted

3 eggs

3/4 cup sugar

2 cups heavy cream

1 cup half and half

8 ounces cream cheese, softened

Melt chocolate over double boiler or in microwave. Let cool at room temperature.

In blender or food processor, combine all ingredients including melted chocolate. Mix well. Process in ice cream maker according to manufacturer's instructions.

DILLY BREAD

1 tablespoon Active Dry Yeast -- (or one package)

1/4 cup Warm Water

1 tablespoon Sugar

1 tablespoon Minced Onion -- dried

1 cup Creamed Cottage Cheese

1 tablespoon Butter or Margarine

2 teaspoons Dill Weed -- (or seed)

2 teaspoons Salt

1/4 teaspoon Baking Soda

1 Egg -- unbeaten

2 1/2 cups Flour -- (more or less)

In a small bowl, soften yeast in warm water, then set aside. Heat cottage cheese in a small saucepan until lukewarm. Combine all ingredients in a large bowl, adding flour last. Knead to make a stiff dough. Cover and let rise in a warm place until doubled. Punch down and form to place in a well greased pan. Let rise, then brush with melted butter or margarine. Bake at 350 degrees F for 40 - 50 minutes or until golden brown.

DIVINITY

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

1/8 teaspoon salt

2 egg whites

1 teaspoon vanilla

1 teaspoon powdered sugar

In a saucepan, mix granulated sugar, corn syrup, water and salt. Slowly bring to a boil, stirring until sugar dissolves. Cook to 250 degrees on a candy thermometer (hard ball stage). Meanwhile, beat egg whites until stiff. Gradually pour hot syrup into whites, beating constantly. Beat until candy begins to hold its shape. Beat in vanilla and powdered sugar. (The powdered sugar is necessary to the texture.) Drop from teaspoons onto wax paper or pour into buttered pan. Let stand several hours until firm. Store in airtight container.

FRESH TOMATO PIZZA

with basil and three cheeses

Serves 4

2 plum tomatoes, chopped

1 tablespoon chopped fresh basil

1 small garlic clove, minced

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

2 tablespoons freshly grated Parmesan

1/4 cup crumbled Gorgonzola

2 ounces fresh mozzarella, thinly sliced (not grated)

1 recipe pizza dough (for one 12-inch pizza; see accompanying recipe)

In a bowl, combine tomatoes, basil, garlic, olive oil and salt and pepper. In another bowl, combine cheeses. Prepare grill. Set rack about 4 inches from coals. Place dough on lightly floured surface. Using your fingers, pat and stretch it into a 12-inch circle. Dust cutting board or baking sheet with flour and place prepared dough on top. Make sure it doesn't stick to surface, because you'll want to be able to slide it easily onto grill.

Making sure your toppings are close by, slide dough onto grill. In about 1 minute, dough will stiffen and grill marks will appear on bottom. If coals are too hot, dough may burn. If this happens, move dough to a cooler spot on grill.

When dough is lightly browned and crisp on one side, remove from grill and flip over onto cutting board or cookie tray. Immediately add cheese and other toppings. Slide pizza back onto grill. Cook until bottom is brown, tomatoes are heated through and cheese has melted -- this should take about 2 minutes. To ensure that cheese melts, cover the grill briefly with grill lid or tent made from aluminum foil.

PIZZA DOUGH # 1

1 package dry yeast

1 Cup Hot water (not boiling)

1 teaspoon sugar

1 teaspoon salt

2 Tablespoons oil

2 1/2 cups flour

Dissolve yeast in hot water, add sugar, salt and oil. Dump in flour all at once and mix with a fork till dough forms a ball Pat onto a greased pizza pan and add sauce and toppings. Bake at 425 degrees for 30 - 35 minutes

FROZEN STRAWBERRY DELIGHT

(Daiquiri Mix)

Makes about a quart or a little more

Ingredients:

2 cups Sugar

Juice from 2 Limes (to make about 1/3 cup)

1/4 cup Water

1 quart fresh Strawberries

Pineapple Juice or Rum (see below)

Combine sugar, lime juice, and water. Stir just to mix, then allow the mixture to stand several minutes, until the sugar is pretty well dissolved. Place sugar mixture and strawberries in blender or food processor and blend until smooth.

Freeze - either in ice cube trays or in larger freezer containers. The mixture will achieve the consistency of very firm sherbet. Now, if you can resist taking just a spoonful or so every time you're near the freezer, you may have enough left to make a refreshing summertime drink!

For four servings, pour 3/4 cup of pineapple juice and/or rum (your choice of light or dark) into the blender. Add 3 cups of ice cubes and about ten of the frozen cubes of

Strawberry Delight (or measure out a cupful, if you've frozen it in a larger container).

Blend until smooth, and serve right away.

FROZEN WATERMELON

3 pints vanilla ice cream, slightly softened

3 pints raspberry sherbet, softened

1/2 cup (3 ounces) miniature semisweet chocolate chips

14 drops green food color

2 cups frozen whipped topping, thawed

Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm. Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight, or until completely hard. When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped

topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh

watermelon. Yield: 10-12 Servings

HERBED CHICKEN DIJON

Prep/Cook Time: 20 minutes

1 tbsp. vegetable oil

4 boneless chicken breast halves

1 can Campbell's(r) Cream of Chicken with Herbs Soup

1/2 cup milk

1 tablespoon Dijon-style mustard

HEAT oil in skillet. Add chicken and cook until browned. ADD soup, milk and mustard. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serves 4.

IDEAS FOR GRILLED PIZZA

Focaccia: After cooking first side of crust, flip it, brush dough with olive oil and sprinkle on Parmesan and fresh herbs.

Grilled vegetable pizza: Grill vegetables first. Then remove them while you prepare the crust.

Barbecued chicken pizza: Grill chicken first, brushing occasionally with barbecue sauce. Remove; cool and shred, or slice meat. Use barbecue sauce instead of tomato sauce for pizza topping. Arrange chicken on crust and cover grill for at least a minute to warm chicken.

LEFTOVER OATMEAL MUFFINS

1 cup Flour

1 cup Brown Sugar -- packed

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 cup Vegetable Oil

2 Eggs -- beaten

1 cup Oatmeal, cooked -- leftover

1 cup Raisins

1 teaspoon Vanilla

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In a second large bowl, combine vegetable oil, eggs, oatmeal, raisins and vanilla. Add wet ingredients to dry ingredients and stir just enough to moisten the dry ingredients (batter will be thin and lumpy). Pour into 12 greased or lined muffin tins. Bake at 350 degrees F for 18 - 20 minutes or until muffins test done with a toothpick inserted into the center.

LEMON PUDDING CAKE

3 eggs -- separated

1/2 cup milk

1/4 cup lemon juice

1 teaspoon grated lemon peel

1/2 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

Heat oven to 325 degrees F. Grease 1-quart casserole. In small bowl, beat egg yolks (reserve whites in small bowl). Blend in milk, lemon juice, and lemon peel. Add sugar, flour, and salt; beat until smooth. Beat reserved egg whites until stiff. Fold into yolk mixture gently but thoroughly. Pour into prepared casserole. Place casserole in 13- x 9-inch pan; pour hot water into pan about 1 inch deep. Bake at 325 degrees F. for 30 to 40 minutes or until golden brown. Serve warm or cool. Garnish with whipped cream if desired. Yield: 6 servings.

LUAU BURGERS

3/4 pound ground pork -- lean

1/4 pound ground beef

8-1/4 ounces crushed pineapple -- well drained, liquid reserved

1/4 cup chopped green bell pepper

2 teaspoons soy sauce

1/8 teaspoon ground black pepper

4 hamburger buns -- split

In a large bowl, combine pork, ground beef, pineapple, green pepper, soy sauce, and black pepper; mix well. Shape into 4 patties. Broil or grill until done, basting with reserved pineapple liquid; turn once. Serve warm in hamburger buns. Yield: 4 servings.

MARINATED BEAN SALAD

Serves 8-12

Ingredients:

1 (8-oz.) can Red Kidney Beans

1 (8-oz.) can Cut Green Beans

1 (8-oz.) can Garbanzo Beans

1 (8-oz.) can Black-Eyed Peas

2 1/2 cups chopped Celery

1 bunch Spring Onions

1 cup finely minced Parsley

1 (3-oz.) jar Stuffed Green Olives

1 (4 1/2-oz.) jar Chopped Black Olives

1 clove Garlic

2 Tbsp. Brown Sugar

1 tsp. Salt

1/8 tsp. Pepper

1/2 cup Oil (Salad or Olive)

1/2 cup Wine Vinegar

Romaine Leaves

Drain and rinse all the beans, and mix together in a large bowl. Slice or chop the celery, chop the onions, mince the parsley, and halve, slice, or chop the olives. Mix all together with the beans.

For dressing, peel and press the garlic and stir together with the sugar, salt, and pepper. Mix well with the oil and vinegar, then pour over the bean mixture, tossing

to coat all the vegetables. Cover and keep cold until time to serve. (Several hours in the refrigerator will allow all the flavors to blend.) This salad is especially pretty when served in a bowl that's been lined with fresh romaine leaves.

MILK CHOCOLATE FLORENTINE COOKIES

2/3 cup butter

2 cups quick cooking oats -- uncooked

1 cup sugar

2/3 cup all-purpose flour

1/4 cup corn syrup

1/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups milk chocolate chips

Preheat oven to 375 degrees F. Melt butter in medium saucepan over low heat.

Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla, and salt; mix well. Drop by level teaspoonfuls, about 3 inches apart, onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake at 375 degrees F. for 5 to 7 minutes. Cool completely. Peel foil away from cookies. Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Spread chocolate on flat side of half the cookies. Top with remaining

cookies. Yield: about 3-1/2 dozen (2 cookies per serving).

MISO MARINATED GRILLED EGGPLANT

Serves 4

8 Japanese eggplants

For miso-ginger paste:

1/2 cup miso

2 tablespoons chopped fresh ginger

3 cloves garlic, chopped

1/4 cup sake or dry sherry

1 tablespoon sesame oil

2 tablespoons hoisin sauce

2 tablespoons lime or lemon juice

1-2 teaspoons black bean chile paste or other Asian hot paste

Prepare grill. Spray or rub grill with oil. Cut eggplants lengthwise and score each on cut side a few times with a sharp knife. Combine all miso-ginger paste ingredients in a bowl. Coat eggplant with paste and let marinate for up to 2 hours at room temperature.

Grill eggplants over medium-high heat for 4 to 5 minutes per side until nicely marked by the grill and tender when pierced with a skewer. Serve immediately.

MUSHROOM BEEF TIPS OVER NOODLES

2 pounds beef cut into 1-inch cubes

1/4 cup butter

2 (10 1/2-ounce cans) condensed golden mushroom soup

1 tablespoon finely chopped onion

3/4 cup sherry

1 medium clove garlic, minced 1/2 cup water

1 pound broad egg noodles, dry

In a skillet, brown the beef in butter. Add remaining ingredients, except noodles. Cover and cook over low heat for 2 hours or until meat is tender. Stir occasionally. While beef is cooking, prepare noodles according to package directions. Drain and set aside. When meat is done, serve over cooked noodles.

NO FRY FRENCH TOAST

Nonstick cooking spray

1 slightly beaten egg

1 slightly beaten egg white

3/4 cup fat-free milk

1 teaspoon vanilla

1/8 teaspoon ground cinnamon

8 1/2-inch-thick slices French bread

1/4 teaspoon finely shredded orange peel

1/2 cup orange juice

1 tablespoon honey

1 teaspoon cornstarch

1/8 teaspoon ground cinnamon

1 tablespoon powdered sugar (optional)

Coat a large baking sheet with nonstick cooking spray. In a pie plate combine egg, egg white, milk, vanilla, and 1/8 teaspoon cinnamon. Soak bread slices in egg mixture for about 1 minute per side. Place on prepared baking sheet.

Bake in a 450 degree F. oven about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until golden brown.

Meanwhile, for orange syrup, in a small saucepan stir together orange peel, orange juice, honey, cornstarch, and 1/8 teaspoon cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. If desired, sift powdered sugar over toast. Serve with warm orange syrup. Makes 4 servings.

OLD SOUTH BARBECUE CHICKEN

Serves 4

1 3-pound chicken

Seasoned salt, such as Lawry's

Freshly ground black pepper

Mild paprika

1/4 pound unsalted butter, melted

1/3 cup red wine vinegar

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

Split chicken through the breast and flatten. Remove and reserve wings, then remove and discard tail. Blot chicken dry with paper towels, then sprinkle with lots of seasoned salt, black pepper and paprika. Prepare grill for direct heat and preheat. When coals are ready, place chicken and wings on grill and cook uncovered 5 minutes, then turn with tongs and baste with butter. Cook for 5 minutes more, then turn and baste again. When fire flares up, cover grill with lid. Continue basting and turning chicken every 10-15 minutes until butter is gone, about 50 minutes. Meanwhile, heat vinegar, red pepper and salt in saucepan over low heat. When finished with butter, begin basting with vinegar mixture, turning chicken every 5 minutes for 25 minutes. Chicken may appear burned, but continue cooking for full 25 minutes to cook off vinegar.

ORANGE BOWL COFFEECAKE

1 1/2 tablespoons Active Dry Yeast

1/4 cup Warm Water -- 110-120 degrees F

1/4 cup Sugar

3/4 cup Margarine

1 1/2 teaspoons Salt

1/2 cup Milk, 1% lowfat -- scalded

2 large Eggs

1/4 cup Orange Juice

4 cups Flour

1 cup Brown Sugar, packed

2 tablespoons Orange Zest -- (grated orange peel)

1 cup Pecans

Sprinkle yeast in 1/4 cup warm water. Let stand 5-10 minutes to soften. In a large mixing bowl, combine 1/4 cup sugar, 1/4 cup softened margarine, salt and scalded milk. Cool to lukewarm. Whisk in eggs, orange juice and yeast. Gradually add flour to form a stiff dough. You may not need all the flour. Knead on floured surface until smooth and satiny. This should take 3-5 minutes. Place in greased bowl, turning to coat all sides. Cover and let rise in warm place until light and doubled in size, about 1 hour. Cream 1/2

cup margarine and add 1 cup brown sugar and orange peel. Set aside. Roll out half of dough on floured surface to a 12 x 8-inch rectangle. Spread with half of orange filling. Sprinkle with 1/2 of chopped nuts. Start with 12-inch side and roll in a jelly-roll fashion. Cut into twelve 1-inch slices. Arrange slices 1 inch apart on bottom and sides of well-greased 2-quart casserole or glass mixing bowl. Place remaining slices in center of

dough. Repeat with remaining dough to make second cake. Cover and let rise in warm place until light and doubled in size, about 45 minutes. Bake in preheated 350 degree F oven for 35 minutes or until golden brown. Invert immediately onto wire rack and let cool. Makes 2 cakes.

PEACH PECAN ICE CREAM

3 cups half-and-half or light cream

1-1/2 cups sugar

1 tablespoon vanilla

3 cups whipping cream

4 cups finely chopped,

peeled peaches or one

16-ounce package frozen unsweetened peach slices,

thawed and finely chopped

1/2 cup chopped toasted pecans

Peach slices (optional)

In a very large mixing bowl combine half-and-half or light cream, sugar, and vanilla. Stir till sugar is dissolved. Stir in whipping cream. Stir in chopped peaches and toasted pecans. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Garnish with peach slices, if desired. Makes 2 quarts (16 servings).

Make-Ahead Tip: Prepare and freeze ice cream as above. Remove dasher. Repack outer freezer bucket with ice and salt and ripen for about 4 hours.

PEPPERY BEEF AND VEGETABLES

4 ounce spaghettini

1/2 cup water

1/4 cup low-sodium or

regular soy sauce

2 teaspoons cornstarch

1/2 teaspoon pepper

1/8 teaspoon ground red pepper

Nonstick spray coating

1 clove garlic, minced

1 cup fresh or frozen pea pods, halved crosswise

1/2 cup chopped green or sweet red pepper

1 cup sliced fresh mushrooms

1 tablespoon cooking oil

3/4 pound lean boneless beef, cut into thin bite-size strips

Cook spaghettini according to package directions. Drain well and keep warm.

Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, pepper, and red pepper. Set aside.

Spray a cold wok or large skillet with nonstick spray coating. Heat over medium-high heat. Add garlic and stir-fry for 30 seconds. Add pea pods and green or red pepper; stir-fry 1 minute. Add mushrooms; stir-fry 1 to 2 minutes more or until vegetables are tender. Remove vegetables from wok.

Add oil to wok. Stir-fry beef in hot oil for 3 to 4 minutes or until done. Push beef to sides of wok. Stir sauce and pour into the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghettini. Makes 4 servings.

PINEAPPLE FRIED RICE

1/4 cup cooking oil

3 eggs, slightly beaten

1 tablespoon chopped garlic

2 Chinese sausages, diced

1/3 cup dried shrimp, soaked for 20 minutes and drained

1/2 cup sliced onions

4 cups cooked rice

1/2 pineapple, diced to 1/2 inch

1 tablespoon fish sauce

2 tablespoons soy sauce

2 chopped red chilies

1 green onion, chopped

Tomato slices

Cucumber slices

Heat wok over high heat. When hot, add 2 tablespoons of the oil. Add eggs and cook for 30 seconds. Add garlic, sausage, shrimp and onion; cook for 1 minute. Add the rest of the oil; add rice and cook 3 minutes. Add fish sauce and soy sauce. Add pineapple and mix well about 2 minutes. Sprinkle with chopped red chilies and green onion and garnish with tomato and cucumber slices.

PIZZA DOUGH

Serves 4 (one 12-inch pizza)

1 package active dry yeast

1/2 teaspoon sugar

1 cup warm water (105 to 115 degrees)

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

2 to 2 1/2 cups all-purpose flour

In small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Using heavy-duty mixer fitted with paddle attachment and set on low speed, mix yeast mixture, olive oil and salt. Add flour, a little at a time, until dough comes away from sides of bowl. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding flour as needed to prevent sticking. Place dough in large, greased bowl. Turn it once to coat. Cover it loosely with damp cloth and let rise in warm place till doubled in size, about 1 hour. Punch dough down and wrap in plastic. It can now be refrigerated for three days or frozen up to six months. (I like to double the recipe and freeze half.) Variations: Substitute 1/2 cup cornmeal, buckwheat flour, rye flour or whole-wheat flour for some of the all-purpose flour. Also, you can add a few tablespoons of chopped fresh herbs, such as basil, thyme, parsley, tarragon or a combination. Raw, finely chopped spinach or watercress are also good additions.

You can also use the recipe to make about 3 small pizzas.

QUICK AND CREAMY STIR FRY CHICKEN

Prep Time: 15 minutes

Cook Time: 15 minutes

1 tbsp. vegetable oil

3 cups cut-up vegetables*

1 can (10 3/4 oz.) Cream of Mushroom Soup

1/4 cup water

1 tbsp. soy sauce

2 cans (5 oz. each) Swanson(r) Premium Chunk White Chicken, drained

4 cups hot cooked rice

HEAT oil in skillet. Add vegetables and stir-fry until tender-crisp.

ADD soup, water, soy and chicken and heat through. Serve over rice. Serves 4.

*Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

RED WHITE AND BLUE ICE CREAM SANDWICH CAKE

Lemon Cake:

1 tablespoon butter cubed at room temperature (to grease loaf or bundt pan)

1 tablespoon flour (to dust pan)

1 cup butter at room temperature

1 cup sugar

6 eggs

2 cups flour

1 teaspoon baking powder

1 pinch of salt

2 tablespoon lemon zest

Lemon Syrup:

Juice of 5 lemons

1 cup of sugar

Macerated Berries:

1/2 cup sugar

2 pints of berries (preferably strawberries and blueberries)

1/4 cup Grand Mariner (or your preferred liquor)

6 scoops vanilla bean ice cream

1. Preheat the oven to 325 degrees F. Grease a 9 inch by 5 inch by 3 inch loaf pan (or a bundt pan) with 1 tablespoon of butter. Flour the pan with 1 tablespoon of flour.

2. For cake: In an electric mixer fitted with a whip, cream the 1 cup of butter. Add 1 cup of sugar and mix until mixture is light and fluffy. Add the eggs, one at a time, beating well after each egg. In a mixing bowl, combine 2 cups of flour, baking powder, and salt. With the machine running, add 1/2 cup at a time of the flour mixture to the creamed butter mixture. Mix well, then fold in the lemon zest.

3. Pour the filling into the prepared pan and bake for 50 minutes or until it is firm in the center. Remove from the oven and let cool on a wired rack for 10 minutes.

4. For lemon syrup: In a sauce pan over medium heat, bring the lemon juice and 1 cup of sugar to a boil. Let boil until the mixture reduces by half (about 2-3 minutes). Remove from heat and cool.

5. With a wooden skewer make several holes on the top of the cake and pour half the lemon syrup across the top, letting it drip into the holes. Brush the sides of the cake with the remaining syrup.

6. For berries: Combine berries, sugar, and liquor, mix well and refrigerate for 2 to three hours.

7. Slice cake into 1 inch slices. Place a slice of the cake in the center of each plate, adding one scoop of ice cream to each piece. Top each scoop with another slice of cake, forming a sandwich. Spoon the macerated berries on top. Yields 6 servings

RED WHITE AND BLUEBERRY CHEESECAKE

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

4 squares (4 ounces) white baking chocolate, chopped, or 2/3 cup white chocolate chips

1 ready-to-use 9-inch graham cracker crust

1 cup fresh blueberries

1 1/2 cups sliced strawberries

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended. Stir in white chocolate. Pour mixture into crust. Bake at 350 degrees 35 minutes until center is almost set. Cool. Cover and refrigerate 3 hours or overnight. Arrange blueberries in star outline on top of cake. Fill center of star with strawberries. Makes 8 servings. __

RED WINE ICE CREAM

Makes 1 quart, 8 servings

1 cup red wine

3 eggs

3/4 cup sugar

1 1/2 cups heavy cream

1 cup half and half

Chill red wine until ready to use. In a large bowl, beat eggs. While continuing to beat, gradually add sugar, heavy cream and half and half. Add chilled red wine and mix well.

Process in ice cream maker according to manufacturer's instructions.

Note: For port wine ice cream, substitute 1/2 cup chilled port wine for red wine. Also, increase the half and half to 1 1/2 cups.

ROAST STICKY CHICKEN

1 large chicken -- (roasting)

1 cup onion -- chopped

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon white pepper

1 teaspoon thyme

1 teaspoon onion powder

1 teaspoon cayenne pepper

2 teaspoons paprika

4 teaspoons salt

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

SALAMI N PASTA SALAD

7 ounces of small pasta shells, uncooked

1 cup cherry tomatoes, sliced in half

1 cup ripe olives, sliced in half

1 block (6 ounces) of mozzarella cheese, cut into thin strips

4 ounces of salami, cut into thin strips

1/2 cup bell pepper, chopped

4 green onions, chopped

1/3 cup vegetable oil

3 tablespoons cider or red wine vinegar

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon garlic powder

Cook pasta shells according to package directions. Drain and rinse in cold water. Place in a large bowl and add tomatoes, olives, mozzarella cheese, salami, bell pepper and onions. Combine vegetable oil, cider or red wine vinegar, salt, basil, oregano and garlic powder in a small bowl, mix well. Pour over salad and toss to coat. Refrigerate for 1

hour. Yield: 8-10 servings

SAUTEED THREE COLOR PRAWNS

3/4 pound shelled, deveined and butterflied prawns; divided equally into 3 small bowls

1/2 cup cornstarch

1 English cucumber, halved lengthwise and thinly sliced

* Chili sauce:

1/3 cup sweet chili sauce

1 tablespoon minced ginger

1 tablespoon minced green onion

* Curry sauce:

2 teaspoons curry powder

1 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon white pepper

* Salt and pepper mixture:

1/3 cup salt

1 1/2 teaspoons five-spice powder

1 1/2 teaspoons ground toasted Szechuan peppercorns

3/4 teaspoon ground red chilies

1/2 teaspoon white pepper

To make salt and pepper mixture, place wok over medium heat until hot. Add salt and pepper ingredients, stirring until fragrant, 2 to 3 minutes. Allow it to cool; makes 1/2 cup.

Dust prawns with cornstarch. Heat wok until hot over medium high heat; add 1 tablespoon oil and then add chili sauce ingredients and cook for 1-2 minutes, then add 1/3 of the prawns. Stir-fry until pink, about 1-2 minutes. Heat wok until hot over medium high heat; add 1 tablespoon oil and then add curry sauce ingredients and cook for 1-2 minutes, then add 1/3 of the prawns. Stir-fry until pink, about 1-2 minutes.

Heat wok hot over medium heat, add 1 tablespoon oil and add the remaining prawns and stir-fry for 1-2 minutes. Last minute, add 3/4 teaspoon salt and pepper mixture.

Place 3 types of prawns, dividing with cucumber slices. _

SAVORY POLENTA MUFFINS

Makes 12 muffins

5 tablespoons unsalted butter, plus extra for pan

1/4 cup chopped red onion

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon coarse salt

3/4 cup polenta

1 cup sour cream

1/2 cup milk

2 large eggs, beaten

Preheat oven to 425 degrees. Butter standard muffin pan and set aside. Melt 4 tablespoons butter and let cool. In small skillet, heat remaining 1 tablespoon butter and saute onion until soft, about 5 minutes. In small mixing bowl, sift together flour, baking powder, baking soda, sugar and salt. Stir in polenta until dry ingredients are well blended. In large mixing bowl, beat together melted butter, sour cream, milk and eggs, using a large metal spoon. Add onion and dry ingredients, and stir until just blended. Do not overmix. Divide batter equally among muffin cups, filling them to the top. Bake for 20 minutes, or until puffed and deep golden brown. Serve warm.

SCRAMBLED EGGS WITH BLUE CHEESE AND TOMATO

For 2 people

8 large eggs

50g (a little less than 2 oz.) Blue Cheese

(can be Stilton or any blue cheese)

1 ripe Tomato

Dash of Milk

Few sprigs Parsley (may used dried)

Pinch of Salt

Freshly cracked Black Pepper to taste

Crumble cheese, finely chop tomato, and whisk or beat all ingredients together thoroughly, as though preparing to make an omelet. Cook in microwave, but for only 2 minutes at a time, making sure to stop and stir well each time.

The length of time you cook the eggs is up to you, depending on whether you like them moist or super dry. Continue cooking until you reach the desired texture, but remember to stir often and thoroughly. When done, serve with pieces of hot buttered toast

and a strong cup of tea.

SEASONAL FRUIT TART

Serves 8

Almond tart shells:

1 cup confectioners sugar

1 1/2 cups flour

1/2 teaspoon salt

3/4 cup ground almonds

2 teaspoons almond extract

1 cup unsalted butter

Vanilla pastry cream:

1/2 cup granulated sugar

2 cups milk or heavy whipping cream

3 tablespoons cornstarch

4 egg yolks

4 tablespoons unsalted butter

1 teaspoon natural vanilla extract

Berries, fruit and glaze:

Fresh seasonal fruit (2 pints fresh berries or a mixture of fruit that could include oranges, kiwi and grapes)

1 cup apricot or red currant jelly or jam

For almond tart shells: Preheat oven to 350 degrees. Butter 8 tartlet pans (each about 3 1/2 inches in diameter) and set aside. In bowl of food processor, combine confectioners sugar, flour, salt, almonds and almond extract. Process to mix. With machine running, add 1 cup butter, 2 tablespoons at a time. Process until dough forms ball (if dough is too soft, wrap in wax paper and refrigerate 40-50 minutes). Press dough into tartlet pans and bake 15-20 minutes or until golden brown. Remove from oven and set aside on cooling rack.

For vanilla pastry cream: In large saucepan, combine 1/4 cup granulated sugar and milk (or cream) and bring to boil, stirring occasionally. In separate mixing bowl, combine remaining sugar and cornstarch. Add egg yolks and whisk to combine. Pour 1/4 of boiling milk mixture into egg mixture to temper, stirring constantly. Pour egg mixture immediately back into the hot milk, stirring constantly as the pastry cream mixture thickens and comes to a complete boil.

Remove pastry cream from heat, add 4 tablespoons butter and vanilla extract and stir until the butter completely melts. Pour pastry cream into a shallow bowl, cover with plastic wrap and let cool to room temperature. If not using immediately, store in an airtight container in the refrigerator.

To finish: Spread cold pastry cream into the bottom of tart shell and cover with fresh fruit.

Place jelly in small saucepan over medium heat. When liquefied, carefully brush glaze over fruit, using a pastry brush. Serve immediately.

SHARK LOUISIANA STYLE

1 lb. fresh Shark Filets

1 Red Pepper

1 Green Pepper

1 Onion

1/2 tsp White Pepper

1/2 tsp Black Pepper

Garlic Powder to taste

1/2 cup Worcestershire Sauce

1/2 cup Dry White Wine

1/4 cup Sweet & Spicy Salad Dressing (optional)

1/2 stick Butter

Cut the peppers and onion into pieces. Mix with all remaining ingredients except butter.

Add shark filets and marinate for at least thirty minutes. Drain the sauce into a separate saucepan. Grill the shark filets on a skillet over an open flame until done, approximately six minutes. You can either toss out the peppers and onions or sauté them along with the filets. Set aside the shark filets and keep warm.

Add the butter to the sauce and bring to a boil; continue cooking until the wine evaporates and the sauce thickens. Serve the filets over rice and garnish with the vegetables.

SMOOTHIE

1/3 of a can of your favorite juice [orange will make an orange Julius]

2-3 good scoops of ice cream

1 full cup [8oz] of ice cubes

1 cup of milk [can adjust milk to make thicker or thinner] or vanilla yogurt

1 teaspoon of vanilla.

1 teaspoon sugar if desired

Put it all in blender and blend. Makes very good ice cream drinks.

SPICE ISLANDS BUTTERSCOTCH BARS

1-3/4 cups all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

3/4 cup vegetable oil -- plus 2 tbsps

1/2 cup molasses

1/4 cup firmly packed brown sugar

1 egg

1 cup chopped nuts

1 cup butterscotch morsels

Confectioner's sugar

Preheat oven to 350 degrees F. In small bowl, combine flour, ginger, baking soda, and cloves; set aside. In large bowl, combine vegetable oil, molasses, brown sugar, and egg; beat well. Gradually beat in flour mixture. Stir in nuts and butterscotch morsels. Pour into greased 13- x 9-inch baking pan. Bake at 350 degrees F. for 20 to 25 minutes. Cool completely. Sprinkle with confectioner's sugar. Cut into 2- x 1-inch bars. Yield: about 54 bars (1 per serving).

SPICY COLESLAW

Serves up to 8

1 small green cabbage, cored and quartered

1 small red cabbage, cored and quartered

3 medium carrots, grated

1 small red bell pepper, chopped

1 small green bell pepper, chopped

1/2 large red onion, sliced thin

1 or 2 small jalapeño peppers, cut in half, seeds and veins removed, and sliced thin (optional)

1 small bunch cilantro, long stems removed and chopped

Juice from 2 large lemons

1 1/2 tablespoons white wine vinegar

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper

Slice cabbage quarters crosswise into 1/8-inch thick strips. Combine cabbage and rest of vegetables in large salad bowl, and toss with lemon juice, vinegar and olive oil. Add salt and pepper to taste and toss again. Serve immediately or cover and refrigerate.

STIR FRIED GREENS

Serves up to 6

1 1/2 pounds fresh turnip greens

1 1/2 pounds fresh collard greens

3 tablespoons olive oil

1/2 cup chopped yellow onion

3 garlic cloves, minced, or put through garlic press

1 dried red or green chile pepper, slit

1/4 cup hot chicken broth or water

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

In kitchen sink or plastic tub, wash greens thoroughly in several changes of water to remove any dirt or sand. Drain well. Remove and discard stems and thick center of collard greens. Cut out any yellow spots. Place several leaves in a pile, roll them into a thick cylinder and cut them into thin strips crosswise. Repeat with rest of leaves. Fluff and place cut greens into a large bowl.

Heat olive oil over medium heat in a large heavy skillet or wok. Add onion and saute until soft, about 5 minutes. Raise heat to medium-high, add garlic and dried pepper and saute until garlic is fragrant, about 1 minute. Do not let garlic brown. Add greens in batches, tossing frequently to make sure they are coated with olive oil and garlic. Add broth or water, salt and pepper. Toss, then cover and cook for 5 minutes or until greens look wilted. Remove from heat and serve warm.

STRAWBERRIES AND STRIPES PARFAIT

6 cups (2 pounds) whole stemmed strawberries, divided

1/2 cup sugar

1/4 cup water

1 tablespoon lemon juice

1/2 of a frozen butter pound cake (10 3/4 ounces) defrosted

1 package (8 ounces) frozen extra creamy whipped topping, defrosted

1/2 pint fresh blueberries

1/2 cup shredded coconut, toasted

Additional whole strawberries and mint springs for garnish (optional)

In the container of a blender or food processor, combine 2 cups of the strawberries, sugar, water and lemon juice and process until smooth. Remove to a saucepan, bring to a boil and cook 3 to 5 minutes, or until color darkens, stirring constantly. Pour sauce into medium bowl; cool completely.

Meanwhile, cut pound cake into 1/2-inch cubes. Halve remaining strawberries lengthwise and add to cooled sauce, tossing to coat. In each of 8 parfait or tall stemmed glasses, layer 2 tablespoons strawberry mixture and 1/3 cup pound cake, 2 tablespoons strawberry mixture and 2 tablespoons whipped topping. Top with 2 tablespoons blueberries, 2 tablespoons whipped topping and 1 tablespoon coconut.

Garnish with whole strawberries and mint. Makes 8 servings.

SUMMER FRUIT SALAD

1 large mango, peeled and diced

2 cups fresh blueberries

2 bananas, sliced

2 cups fresh strawberries, halved

2 cups seedless grapes

2 nectarines, unpeeled and sliced

1 kiwi fruit, peeled and sliced

- Honey Orange Sauce:

1/3 cup unsweetened orange juice

2 Tbsp lemon juice

1 1/2 Tbsp honey

1/4 tsp ground ginger

- dash of nutmeg

Prepare the fruit. Combine all ingredients for sauce and mix. Just before serving, pour Honey Orange Sauce over fruit. Yield: 12 Servings

SUMMERBERRY COOLER

1 cup fresh strawberries

1/2 cup fresh raspberries

1/4 cup fresh blueberries

3/4 cup frozen apple juice concentrate

1-2/3 cups chilled carbonated water

Ice cubes or 1 recipe Berry Ice Cubes (see below)

In blender container combine berries and apple juice concentrate. Cover and blend until smooth. Pour into pitcher and slowly stir in carbonated water. Pour over ice cubes or Berry Ice Cubes in tall, chilled glasses. Serve immediately. Makes 4 servings.

Berry Ice Cubes: Fill 2 ice-cube trays with fresh berries (halve or quarter berries, if necessary). Add water. Freeze until firm.

TASTY TURTLE BROWNIES

FIRST INGREDIENTS: For brownie layer

4 ounces semisweet chocolate, chopped

1 ounce unsweetened chocolate, chopped

1 stick (1/2 cup) unsalted butter, cut into pieces

1 cup packed brown sugar

1 teaspoon vanilla

2 large eggs

3/4 cup plus 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

SECOND INGREDIENTS: For caramel-pecan layer

3/4 cup granulated sugar

1/3 cup light corn syrup

3 tablespoons water

1/3 cup heavy cream

1 teaspoon vanilla

1 1/2 cups pecans (6 ounces)

For garnish if desired: 1 ounce semisweet chocolate

Preheat oven to 350 degrees. Add butter and flour a 9-inch square baking pan, tap off and discard the excess flour.

Make brownie layer:

In a heavy 1 1/2-quart saucepan melt chocolate and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and stir in brown sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. In a bowl sift together flour, baking powder, and salt and add to

chocolate mixture, beating just until batter is combined well. Spread batter evenly in pan and bake in middle of oven 30 to 35 minutes, or until a tester comes out clean.

Cool brownie layer completely in pan on a rack.

Make caramel-pecan layer:

In a heavy 3-quart saucepan bring sugar, corn syrup, water, and a pinch salt to a boil over moderate heat, stirring until sugar is dissolved, and boil mixture, without

stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and vanilla (mixture will bubble up and steam). Stir in pecans and quickly pour

mixture over brownie layer, spreading evenly. Cool brownies completely in pan on a rack.

For Garnish:

In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat.

Transfer chocolate to a small sealable plastic bag. Squeeze chocolate into one corner of bag and with a sharp knife cut a tiny slice off corner to form a small hole. Squeeze chocolate decoratively over brownies.

Chill brownies, loosely covered, until caramel is firm, at least 4 hours. Cut chilled brownies into 16 squares and remove from pan while still cold. Let brownies come to

room temperature before eating. Keep covered and chilled in one layer, 5 days.

TERIYAKI CHICKEN WINGS

1/2 cup soy sauce

1/4 cup lightly packed brown sugar

1 tablespoon garlic -- finely chopped

1 tablespoon grated ginger root

1/2 teaspoon cayenne pepper

1/4 cup water

1 tablespoon sesame oil

20 chicken wings

2 tablespoons sesame seeds

In a small saucepan, combine the soy sauce, brown sugar, garlic, ginger, cayenne pepper, and 1/4 cup water. Bring to a boil, stirring to dissolve the brown sugar. Allow to cool to room temperature. Add the sesame oil and stir well. With a sharp knife, remove the tips from the chicken wings. Put the wings in a large lock-top bag and add the soy sauce mixture. Seal and marinate in the refrigerator for at least 1 hour or as long as 4 hours. Turn the bag occasionally to coat all of the wings. Remove the wings from the

bag. Sprinkle evenly with the sesame seeds. Pour the marinade into a small saucepan over high heat, bring to a boil for 1 minute, and remove from heat. Grill the chicken wings directly over medium heat, turning once and basting occasionally with the boiled marinade, until the juices run clear, 14 to 16 minutes total. Serve warm or at room temperature. Yield: 10 servings.