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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).

AMBROSIA PARFAIT 03

APRICOT and ORANGE MARMALADE 03

BANANA SPLIT CAKE I 04

BANANA SPLIT CAKE II 04

BANANA SPLIT CAKE III 05

BETA BOOST 05

BRAN CANDY 05

CANDIED BANANAS 06

CBLS CHICKEN VEGGIE AND RICE DINNER 06

CBLS SHORTCUT STROGANOFF 06

CHERRIES IN RED WINE SOUP 07

CHERRY TOMATOES IN BROWN BUTTER SAUCE 07

CHICKEN FOR A KING 07

CHOCOLATE SORBET 08

COLD MILK PUNCH 08

CURLY CUCUMBERS AND RADISH SALAD 09

EGGS INFORMATION 09

EGGS WITH CLAM SAUCE 10

FRESH BLUEBERRY PIE 10

GAZPACHO 11

GINGER AND PINEAPPLE BEEF 11

GOOEY TURTLE BARS 12

HALIBUT FILLETS BRAISED 12

HAM ON THE GRILL 13

HEAVENLY GARLIC BAGEL MIX 13

HONEY MUSTARD PRETZEL SNACKS 14

HOT CHILI BASTED CORN BONES 14

ICED SPICED TEA 15

JIMINY CRICKET COOKIE SUCKERS 15

LEAN and GREEN SMOOTHIE 16

LEMON GREEN BEANS 16

MAHI MAHI WITH MANGO SALSA 16

MEXICORN BEAN SALAD 17

MUSHROOM CRUST QUICHE 17

NANAS CHOCOLATE CAKE 18

NO KNEAD POTATO REFRIGERATOR ROLLS 18

OPEN FACED FRUIT TARTS 19

ORANGE CHICKEN VERONIQUE 19

PASTA PRIMAVERA AND SPINACH SALAD 20

PEACHES AND CHERRIES INFORMATION 21

PENUCHE PECAN BARS 22

PEPPER SEARED HALIBUT 23

PEPPERIDGE FARMS STUFFED CLAMS 23

PONZU STICKY HOISIN RIBS 24

POWER PUNCH 25

PRAWN and CHICKEN SALAD 25

RANCH MAC N CHEESE 26

REFRIGERATOR POTATO BREAD 26

REFRIGERATOR ROLL DOUGH 27

SALAD SHORTCUTS IN PRODUCE SECTION 27

SLEEPY TEA 28

SORBETTA DI PERA 28

SORBETTO DI MELE 29

SOUTH AMERICAN WRAP 29

SOUTH OF THE BORDER SQUASH 29

SOYBEAN AND SPARERIB SOUP 30

TEQUILA LIME CHICKEN 30

TEX MEX BREAKFAST PIZZA 31

THAI CHICKEN SALAD 32

TOMATO GRANITA 32

TORTELLINI SALAD 33

TWINKIES CAKE 34

WILTED GREENS WITH SPICY GARLIC DRESS 34

AMBROSIA PARFAIT

1-4 serving vanilla flavor instant pudding mix

1 cup cold milk

1 cup miniature marshmallows

1 small banana, chopped

1-8 oz can crushed pineapple, DO NOT drain

1-11 oz can mandarin orange sections, drained

1/2 cup toasted sliced almonds

1/2 cup coconut

Beat pudding mix and milk with wire whisk, 1 to 2 minutes. Mix in 1/2 cup of the marshmallows, bananas and pineapple with the juice. Spoon some of mixture into glasses. Add a layer each of the remaining ingredients, including the remaining

1/2 cup marshmallows. Alternate with layers of pudding. Chill. serves 6

APRICOT and ORANGE MARMALADE

3 pounds apricots

2 tablespoons finely chopped orange zest

1 cup orange sections

2/3 cup fresh orange juice

2 cups granulated sugar

3 half-pint jars and matching lids (use new lids only)

Pit and quarter the apricots. There should be approximately 9 cups. In a 12-inch skillet or saute pan, combine the apricots, zest, orange sections, juice and sugar. Allow to stand for 1 hour at room temperature.

Cook the mixture over moderate heat, stirring occasionally, for 1-1/2 hours, or until mixture looks glazed and clear liquid is no longer visible. Continue cooking, stirring

constantly, for another 30 minutes until the marmalade is thick. Sterilize the jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degree-F oven. Pour boiling water over the lids to soften the rubber seals.

Ladle the hot marmalade into the hot jars, filling to within 1/2 inch of the top. Wipe the rims and seal with the hot lids and metal bands. Place the jars on a rack, without touching, in a large, deep pot with water to cover by 1 inch. Cover and boil for 15 minutes. Use tongs to remove the jars to a cooling rack and allow to cool to room temperature. Check the seals. The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with a fingertip. Makes 3 half-pints.

BANANA SPLIT CAKE I

3 sticks margarine (butter)

1 20-oz. can crushed pineapple, drained

1 large Cool Whip

2 cups graham cracker crumbs

2 eggs

1/2 cup chopped pecans

1 small jar maraschino cherries, chopped

2 cups powdered sugar

4-5 bananas

Combine 1 stick margarine (melted) and graham cracker crumbs. Press into bottom of 9"x13" pan.

TO MAKE FILLING: Combine powdered sugar, eggs, and 2 sticks margarine. Beat with mixer on high for 15 minutes - no less. Pour over crust. Slice bananas and cover powdered sugar mixture. Sprinkle crushed pineapple over bananas. Spread cool whip over pineapple. Sprinkle with nuts and cherries. Chill.

BANANA SPLIT CAKE II

1st Layer:

2 cups graham crumbs

2/3 cup margarine

2nd Layer

1 cup margarine

2 eggs , slightly beaten

2&1/2 cups icing sugar

1 tsp. vanilla, option use Bird's Custard, same results

3rd Layer - 3 large bananas, dipped in pineapple juice

4th Layer: - 16 oz tin pineapple, crushed

5th Layer: - 1 large container Cool Whip

6th Layer: - Cherries and nuts

1st Layer: Melt margarine, add crumbs and press into a 9 x 13 inch pan.

2nd Layer: Beat second layer ingredients for 10 to 15 minutes.

3rd Layer: Bananas, dipped in pineapple juice, slice and add to above.

4th Layer: Add crushed pineapple.

5th Layer: Add Cool Whip

6th Layer: Sprinkle on cherries and nuts. Refrigerate overnight

BANANA SPLIT CAKE III

2 Cups graham cracker crumbs

1 stick of butter (soft)

1/3 cup sugar

mix together in long pan and press flat for crust and bottom layer.

2nd layer:

2 egg whites - beat stiff

1 stick butter

2 cups powdered sugar

beat and mix with egg whites and spread evenly over first layer

3rd layer:

3 or 4 large bananas-sliced. Place in rows until filling is covered, then top with 1 medium size can of well drained pineapples. Top with cool whip, large size. place sliced straw- berries on top and sprinkle with pecans. You may add cherries too.

BETA BOOST

Serves 2

1 cup diced mango

1 cup chilled carrot juice

1 cup frozen unsweetened quartered strawberries

1/3 cup chopped red bell pepper

Combine mango and carrot juice in a blender. Add strawberries and bell pepper. Blend until smooth. Makes about 2 1/2 cups. [This drink is rich in beta-carotene, which the body uses to make vitamin A.]

BRAN CANDY

2 cups Brown sugar

1 cup Sugar

1 cup Milk, skim

1/8 teaspoon Baking soda

1 tablespoon Margarine, imitation

1/4 teaspoon Salt

1 cup Bran

Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.

CANDIED BANANAS

2 tablespoons butter or margarine

1/4 cup firmly packed brown sugar

1 teaspoon grated lemon peel

1 tablespoon lemon juice

Dash ground cinnamon

Dash ground nutmeg

3 medium bananas -- firm

Melt butter in a heavy skillet. Add next 5 ingredients; cook over low heat, stirring constantly, until bubbly. Peel bananas and slice in half lengthwise. Place bananas in skillet; cook over low heat 2 to 3 minutes, turning once. Serve warm. Yield: 6 servings.

CBLS CHICKEN VEGGIE AND RICE DINNER

Prep/Cook Time: 15 minutes (serves 4)

4 boneless chicken breast halves

1/4 tsp. garlic powder

1 tbsp. vegetable oil

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

1 1/2 cups water*

1/4 tsp. pepper

1 1/2 cups uncooked Minute(r) White Rice

2 cups frozen vegetable combination (broccoli, cauliflower, carrots)

SPRINKLE chicken with garlic. HEAT oil in skillet. Add chicken and cook until browned. Remove chicken. ADD soup, water and pepper. Heat to a boil. STIR in rice and vegetables. Top with chicken. Cover and cook over low heat 5 min. or until done.

CBLS SHORTCUT STROGANOFF

Prep/Cook Time: 20 minutes

1 tbsp. vegetable oil

1 lb. boneless beef sirloin steak strips

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

1 can Campbell's(r) Condensed Beef Broth

1 cup water

2 tsp. Worcestershire sauce

3 cups uncooked corkscrew pasta

1/2 cup sour cream

HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.

ADD soup, broth, water, Worcestershire and pasta. Heat to a boil. Cook over medium heat 15 min. or until done, stirring. Add sour cream. Heat through. Serves 4.

CHERRIES IN RED WINE SOUP

Serve warm or cold with a scoop of honey ice cream or creme fraiche.

2 1/2 cups dry red wine

1/2 cup port

1/2 cup sugar

1 vanilla bean, split in half lengthwise

2 star anise

Zest of 1/2 lemon, cut with a lemon zester into long thin spirals, or finely julienned

Zest of 1/2 orange, cut with a lemon zester into long thin spirals, or finely julienned

2 cloves

2 pounds black cherries, freshly pitted (or unsweetened frozen)

Combine all the ingredients except the black cherries in a large saucepan, bring to a boil, and simmer for 10 minutes. Add the cherries and cook for 2 minutes longer. Remove from the heat. Remove and discard the vanilla bean. __

CHERRY TOMATOES IN BROWN BUTTER SAUCE

3 tablespoons butter or margarine

1/4 cup finely chopped fresh parsley

1 tablespoon lemon juice

1 teaspoon dried tarragon

1 pint cherry tomatoes

Melt butter over low heat; let cook until browned, stirring constantly. Add remaining ingredients; cook about 3 minutes or until tomato skins pop, stirring constantly. 6 srv .

CHICKEN FOR A KING

about 1 1/2 lbs chicken pieces

1 chicken bouillon cube

4 cups water

10 oz mushrooms

5 Tblsps butter or margarine

4 large ribs celery, sliced

6 medium carrots, sliced

1 red bell pepper, diced

1-10 oz pkg frozen peas

4 Tblsps flour

2 tsp dried tarragon

1 tsp dried thyme

pinch nutmeg

salt and pepper to taste

1/2 cup chopped parsley

4 cups cooked rice or noodles

Place the chicken, bouillon cube and water in a large saucepan. Bring just to a boil, reduce heat and simmer, partially covered, for 25 to 30 minutes, or until chicken is cooked through. Remove chicken, cool slightly, ( reserving broth) remove and discard skin and bones. Shred chicken, set aside. Heat 1 Tblsp butter or margarine and saute mushrooms for about 5 minutes, or until tender. Remove with slotted spoon and set aside. Add the celery and carrots to reserved chicken broth. Cook over medium heat for 5 minutes. Add red pepper and cook additional 3 minutes. Remove vegetables from broth, toss in peas and set aside.

Melt remaining butter or margarine in a large, heavy saucepan. Add flour and whisk together, cooking over low heat until smooth, about 2 minutes. Add 3 cups of broth, whisking constantly. Add the tarragon, thyme, nutmeg, salt and pepper; cook until thickened, about 5 minutes. Add reserved chicken, vegetables and mushrooms to the saucepan. Cook for 5 minutes to heat through. Just before serving stir in parsley. Serve over hot rice or noodles.

CHOCOLATE SORBET

Makes about 3 cups

2 cups water

1 cup sugar

1 cup unsweetened cocoa powder, best possible quality

Combine water and sugar in a heavy saucepan and place over medium heat. Stir until sugar dissolves. Whisk in cocoa and bring mixture to a simmer. Simmer for 3 minutes, stirring constantly.

Remove from heat and pour through a fine strainer into a bowl. Chill in refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's instructions. When finished, sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

COLD MILK PUNCH

To serve 2 or 3

1 pint Milk

Ice cubes

1 Tbsp. Powdered Sugar

1 tsp. Vanilla

Alternate: 1/4 cup Bourbon

Nutmeg

Pour milk into a quart measuring pitcher, and add ice cubes until the level rises to the 3-cup mark. Transfer to the blender, and add the powdered sugar and either vanilla or bourbon to taste. Whirl until smooth and slushy; pour into glasses, dust with nutmeg, and serve immediately.

CURLY CUCUMBERS AND RADISH SALAD

WEAR GLOVES WHILE WORKING WITH PEPPERS

10 radishes

2 medium seedless cucumbers

1 fresh jalapeno pepper, seeded and sliced into rings*

2 tablespoons chopped sorrel or chopped fresh basil

1/2 teaspoon sugar

1/4 teaspoon salt

1 tablespoon olive oil

1 tablespoon white wine vinegar

Set aside one whole radish for garnish. Thinly slice five of the remaining radishes. Cut rest of radishes into halves or quarters. Use a vegetable peeler to cut thin lengthwise slices from cucumbers, discarding first slice. (You should have about 2 cups.)

In a bowl combine radish slices, halves, and quarters; cucumber ribbons; jalapeno pepper; sorrel; sugar; and salt. Drizzle with olive oil and white wine vinegar. Toss gently to coat. Garnish with reserved whole radish. Makes 6 side-dish servings.

*Because jalapeno peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves when working with jalapenos. If your bare hands do touch the peppers, wash your hands well with soap and water.

EGGS INFORMATION

Fresh, uncooked eggs are highest in flavor and quality if used within a week. They can, however, be refrigerated for 4 to 5 weeks (providing the shells are intact) beyond the date on the carton.

Tightly covered egg whites can be refrigerated for up to 4 days, frozen for up to 6 months.

For egg yolks, fill a small container with cold water then slide unbroken egg yolks into the water. Seal the container airtight and refrigerate for up to 2 days. Freezing leftover egg yolks requires a little special treatment because yolks become so gelatinous when frozen.

To inhibit gelation, add 1/8 teaspoon salt or 1 1/2 teaspoon sugar or corn syrup to each 1/4 cup of yolks (4 yolks) and beat to combine. Label the container as to what you used so you'll know what type of dish to add them to, and freeze for up to 3 months.

Refrigerate eggs the minute you get them home. When left at room temperature they lose more quality in a day than in a week in the refrigerator. Storing them in the carton they came in helps keep the eggs from losing moisture and absorbing odors. To test an egg for freshness, place it in a bowl of salted, cool water. If it sinks it's fresh. If it floats, throw it out.

EGGS WITH CLAM SAUCE

Serves 4-6

4 strips Bacon

1 (7-oz.) can chopped Clams

2 tsp. Cornstarch

1/2 cup thinly sliced Carrot

1/2 cup thinly sliced Celery

2 Tbsp. chopped Green Pepper

2 Tbsp. thinly sliced Green Onion

2 Tbsp. Butter or Margarine

8 Eggs

1/4 tsp. Salt

Healthy dash freshly ground Pepper

Cherry Tomatoes

Fry bacon in a large frying pan until crisp; allow to cool, then crumble. Set aside, returning 2 tablespoons of the bacon drippings to the pan.

Meanwhile, drain clams, reserving a little more than 1/2 cup of the clam liquid in a small mixing bowl. Reheat frying pan and add the carrots; cook, stirring, until the carrots begin to soften, then add the rest of the vegetables and cook until tender.

Stir the cornstarch into 1/2 cup of the reserved clam juice and add to the frying pan. Stir until clear and thickened, adding clams to warm as well. Keep warm until the eggs are ready.

To scramble the eggs, whisk them with the salt and pepper and about a tablespoon of the clam juice while you're melting the butter in a frying pan. Then cook slowly, lifting from beneath, just until the eggs are soft-set.

Present on a warmed platter with the clam sauce poured over the eggs, crumbled bacon sprinkled on top, and halved cherry tomatoes around the edges.

FRESH BLUEBERRY PIE

4 cups fresh blueberries

1 tablespoon lemon juice

2 pie crusts (9 inch)

1 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Dash ground cloves

2 tablespoons butter or margarine

1 egg yolk

1 tablespoon water

Sprinkle blueberries with lemon juice; set aside. Combine sugar, flour, and spices; stir well. Add flour mixture to berries, stirring well. Pour into pastry lined pie plate. Dot filling with butter. Cover pie with second crust. Trim pastry; seal and flute edges. Cut slits in crust top for steam to escape. Combine egg yolk and water; lightly brush pastry top with

mixture. Bake at 400 degrees F. for 40 to 45 minutes or until golden brown. Cool before serving. Yield: 8 servings.

GAZPACHO

Serves 6

4 large tomatoes, chopped

1 cucumber, chopped

1 small onion, chopped

1/4 cup minced green pepper

2 jalapeño chiles, stemmed and minced

2 cloves garlic, minced

1 stalk celery, chopped

1/4 cup minced cilantro

2 cups tomato juice cocktail, such as V-8

1 tablespoon red wine vinegar

1 1/2 teaspoons Worcestershire sauce

Hot sauce, salt and pepper to taste

Crema mexicana and chopped avocado for garnish

Combine all ingredients, except for garnish. Cover and refrigerate until chilled. Serve in chilled bowls. Top with a dollop of crema mexicana and a sprinkling of chopped avocado.

GINGER AND PINEAPPLE BEEF

Serves 4

1 pound beef steak

For marinade:

2 teaspoons light soy sauce

1 teaspoon sugar

1 teaspoon cornstarch dissolved in 1 tablespoon water

1 teaspoon oil

For stir-fry:

8-ounce can pineapple rings

1 tablespoon oil

Heaping 1/2 cup pickled ginger

1 scallion, chopped into 1-inch pieces

Cut beef into thin slices across the grain so it's more tender. Put into a bowl, add marinade ingredients and stir. Drain juice from pineapple and cut each of the rings into 6 pieces. Heat wok, add oil and swirl it around to cover entire surface. Add beef and stir-fry 1 minute. Add pineapple pieces and sliced ginger, and stir-fry for 2 minutes. Add scallion and quickly stir it in; transfer to a heated plate and serve. The pineapple makes this a very cooling dish for the summer.

GOOEY TURTLE BARS

1/2 cup butter -- melted

1-1/2 cups vanilla wafer crumbs

2 cups semisweet chocolate chips

1 cup pecans -- chopped

12 ounces caramel topping

Combine butter and wafer crumbs in a 13- x 9- x 2-inch baking pan; press into bottom of pan. Sprinkle with chocolate morsels and pecans. Remove lid from caramel topping; microwave at HIGH 1 to 1-1/2 minutes or until hot, stirring after 30 seconds. Drizzle over pecans. Bake at 350 degrees F. for 12 to 15 minutes or until morsels melt; cool in pan on a wire rack. Chill at least 30 minutes; cut into squares. Yield: about 2 dozen

HALIBUT FILLETS BRAISED

WITH GINGER, GARLIC, & WINE

vegetable cooking spray

4 halibut filets, 1 1/4 pounds total, cut 1 inch thick

1 small onion, minced

2 scallions, white and 1 inch green chopped

3 large garlic cloves, minced

2 tablespoons minced fresh ginger

1/8 teaspoon crushed red pepper flakes, or to taste

1/4 cup dry white wine

1/8 teaspoon sugar substitute

2 cups raw instant brown rice

1/2 cup 98% fat free, no-salt-added canned chicken broth

or fish stock

Lightly coat a nonstick covered skillet with cooking spray and heat until very hot, but not smoking. Add the filets and brown them, skin side down, for 2 minutes. Add the onion,

scallions, garlic, ginger and pepper flakes. Cook for 1 minute. Reduce the heat, turn filets, and add the wine, sugar substitute and broth. Cover the pan and simmer fish for about 10 minutes until cooked through. Use a thin small knife inserted into the fish to check that it is done. While the fish is simmering, prepare instant brown rice for 4 according to package directions. When fish is cooked through, serve over brown rice. Spoon pan vegetables and some of the sauce over the filets. Yield: 4 servings

HAM ON THE GRILL

6 to 8 slices ham... 1/4 in thick

(Marinade)

2 cups of Teriyaki sauce

1/2 cup Honey

1/2 cup Brown Sugar

1/4 tea. dry Celery salt

1/4 tea. Cloves

add a "lil" Ginger if you like

couple dashes of Worcestershire sauce

Mix all marinade ingredients together and pour into large baggy, add ham slices, let stand in the refrigerator for at least 6 hours, turning bag every now and then. Place ham on the grill basting both sides each time you turn, turn several times till golden brown and basting gets thick. Served with any side dish.

HEAVENLY GARLIC BAGEL MIX

3 cups Flour

3 1/3 tablespoons Brown Sugar

1 teaspoon Salt

1 teaspoon Garlic Powder

1 teaspoon Parsley -- flakes

1/4 teaspoon Paprika

3 1/4 teaspoons Active Dry Yeast

Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place remaining ingredients into a quart sized jar. Lay baggie of yeast on top of mix and apply lid. To make the bagels later, you will need the following additional ingredient:

1 1/8 cups Water

Place all ingredients into bread pan of your bread maker, in the order recommended by manufacturer. Insert the bread pan into the bread maker, and select "Dough" and loaf size (1 1/2 lb. loaf) Select desired delay option, and press Start.

When dough cycle has completed, remove dough from bread maker, and set aside

two 1/4 inch balls of dough. You will use these later to determine if it is time to boil your bagels. If the dough pops to the top of the boiling water right away, you are ready! Place dough on a floured surface and divide into 8 equal portions. Form balls, and gently press your thumb through the middle of each ball, and slowly stretch dough into a bagel shape. Leave bagels to rise on same floured surface, lightly covered with a towel. While

bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 Tbsp. sugar to boiling water and stir to dissolve sugar. Drop first dough ball (you set these aside earlier) into boiling water, using a slotted spoon. When dough balls pass the test, you are ready to boil your bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1 1/2 minutes, then remove from water and cool on a wire cooling rack for 1 minute.

Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) and sprinkle with sesame or poppy seeds if desired. (Non stick cooking spray may be substituted for egg wash).

Bake at 400 degrees F on baking sheet which has been sprinkled with cornmeal

(can use greased baking sheet), for 12 - 15 minutes or until golden brown. Variation: Try sprinkling with Parmesan cheese and garlic bread seasoning for a more pronounced Italian flavor.

HONEY MUSTARD PRETZEL SNACKS

1/4 cup margarine or butter

1/4 cup honey mustard

1 teaspoon Worcestershire sauce

Several dashes bottled hot pepper sauce

1/4 teaspoon garlic powder

10 cups small pretzels

Melt margarine or butter in a small saucepan. Remove saucepan from heat and stir in honey mustard, Worcestershire sauce, garlic powder, and hot pepper sauce. Place pretzels in a foil-lined 15x10x1-inch baking pan. Pour mustard mixture over pretzels; toss gently to coat. Bake in a 300 degree F. oven for 25 minutes, stirring every 10 minutes. Spread on foil; cool. Store in an airtight container. Makes 10 cups.

Make-Ahead Tip: Prepare, bake, and cool the pretzel snack. Store in an airtight container at room temperature up to 3 days.

HOT CHILI BASTED CORN BONES

6 tablespoons olive oil

2 tablespoons chipped fresh cilantro

1 tablespoon tomato paste

2 tablespoons hot chili sauce

4 corn on the cob, husks removed

Butter, to serve

Fresh cilantro leaves, to garnish

Whisk oil, cilantro, tomato paste and chili sauce in a bowl. Cut each corn cob into three sections and blanch in a pot of boiling water for about 2 minutes. Drain, then place in a shallow dish. Pour the marinade over the corn to coat well. Cover and leave for 2 hours.

Grill the corn on a hot barbecue for 30 to 40 minutes, regularly turning and brushing with the marinade. Serve hot, topped with butter or more of the marinade. Garnish with cilantro leaves. Makes 4 servings.

ICED SPICED TEA

3 cups water

3 tea bags

1/2 tsp orange extract

4 cinnamon sticks

1 Tblsp whole cloves

1/2 cup sugar, or to taste

Additional cold water

Bring 3 cups water to boil in saucepan. Remove from heat and add tea bags, extract, cinnamon sticks and cloves. Cover with lid, let steep 10-15 minutes, or until brewed to preferred strength. Strain mixture into 2 quart pitcher. Add sugar; stir. Fill rest of pitcher with cold water, serve over ice and garnish with fresh orange slices. makes 2 quarts

JIMINY CRICKET COOKIE SUCKERS

24 whole Oreo Double Stuff Cookies

24 Lollipop Sticks

1 pound Dipping Chocolate -- or Almond Bark

1/2 teaspoon Peppermint Extract

assorted Candy Sprinkles

Carefully remove one side from each cookie so the middle is exposed. Using the end of a potato peeler, carve a trench wide and deep enough to snugly insert a lollipop stick into each cookie. Firmly re-attach side to each cookie, being careful not to break or crush it. (It may be helpful to lightly brush frosting middle with water before re-attaching cookie side). Set cookies aside.

Line 2 baking sheets with waxed paper and set aside.

In a glass bowl or double boiler, melt dipping chocolate or almond bark. Once chocolate has become liquid, add peppermint extract and stir well. Now you are ready to coat your prepared cookies. Dip each cookie carefully, making certain they do not separate in the melted chocolate. Hold each dipped cookie over chocolate after dipping to let excess chocolate run back into bowl, then carefully lay onto wax paper lined baking sheets. Quickly sprinkle wet cookie with candy sprinkles, then let dry. Repeat process with

each cookie sucker until all are complete. (If you experience trouble dipping your cookie suckers, you can also paint sucker with chocolate mixture, using pastry brush, one side at a time.)

When cookie suckers have set and dried, wrap each with a small square of plastic wrap, then tie securely with a short length of ribbon or yarn. Store in a cool dry place.

SUMMER HINT: For a cool, refreshing summer treat, place cookie suckers in

freezer at least one hour before serving.

LEAN and GREEN SMOOTHIE

Serves 2

1 1/2 cups chopped honeydew melon, chilled

1/2 cup white grape juice

1/2 cup seeded cucumber

3/4 cup frozen green grapes

Combine honeydew, grape juice and cucumber in a blender. Add grapes. Blend until smooth. This smoothie is particularly cool and hydrating on a hot summer day.

LEMON GREEN BEANS

1 lb fresh green beans*

2 Tblsps lemon juice

3 pieces bacon, cooked crisp and crumbled

Remove ends and break green beans into 1" pieces. Wash and add to 2 quarts of

boiling water. Cook about 20 minutes or until beans are tender. Drain. Toss beans with lemon juice and bacon *Or just use drained canned green beans, you only need to heat the canned beans, for about 5 minutes.

MAHI MAHI WITH MANGO SALSA

1 1/3 pounds Mahi Mahi

1 lime, cut in half

1 mango, pineapple, papaya or kiwi, cut into bite-size cubes

1 green onion, thinly sliced

Ground black pepper to taste

In a small bowl, combine mango, green onion, juice from half of lime and pepper; stir. Place Mahi Mahi in a microwave dish; squeeze juice from remaining half of lime over fish, cover with plastic and microwave on high 6 to 8 minutes, rotating dish midway, or until fish is just cooked throughout. Serve fish with salsa on the side. YIELD: 4 Servings

MEXICORN BEAN SALAD

11 ounce can Mexican style corn

15 ounces red kidney beans -- drained

1 cup celery -- thinly sliced

1 cup chopped sweet onion

1/4 cup apple cider vinegar

1/4 cup salsa

3 tablespoons vegetable oil

2 teaspoons prepared mustard

3 yellow bell peppers

Radicchio leaves

Combine first 8 ingredients in a large bowl; cover and chill. Cut peppers in half lengthwise; remove and discard seeds. Spoon salad into peppers, and serve on radicchio leaves. Yield: 6 servings.

MUSHROOM CRUST QUICHE

1/2 pound Mushrooms

1/2 stick Butter or Margarine (divided)

6-8 Crackers (for 1/2 cup crushed)

1 Tbsp. Olive Oil

2 or 3 Spring Onions

1/2 pound Swiss Cheese

1/2 pound (1 cup) Cottage Cheese

4 Eggs

1/4 tsp. Pepper

Chop mushrooms. In medium-size skillet, melt half the butter and sauté the mushrooms in it, stirring often. Crush the crackers into fine crumbs and stir them into the mush- rooms, blending well.

Spray a pie plate or quiche pan with nonstick spray, then press the mushroom-cracker mixture over the bottom and up the sides.

Warm the olive oil with the rest of the butter in the same skillet. Mince the onions and sauté just until they're limp. Meanwhile, shred the cheese. Sprinkle it and the

sautéed onions evenly over mushroom crust. Whirl cottage cheese, eggs, and pepper together in blender or food processor, and pour over all.

Bake at 350-F degrees for about a half hour (check it a few minutes earlier, though; you want to catch it when it's set but not yet too brown). Allow to cool before slicing to serve.

NANAS CHOCOLATE CAKE

1/2 cup shortening

1&1/2 cups sugar

2 eggs, separated, plus egg yolk from frosting recipe below

1&1/2 cups cake flour

2 tsp. baking soda

1 tsp. salt

6 tablespoons cocoa

1 cup sour milk(1 tsp. vinegar plus milk to make 1 cup)

Preheat oven to 350. Beat egg whites stiff, set aside. Cream shortening and sugar. Add egg yolks and beat. Sift flour, soda & salt together in small bowl. Add cocoa to sugar & shortening. Add sour milk, then flour mixture. Beat well. Fold in egg whites. Pour into greased and floured tube pan (or 2 round pans or 8X10 pan). Bake 45 minutes, then check- might need a little more time. Cool, then frost with Boiled Frosting.

Nana's Boiled Frosting

will frost one cake

3/4 cup sugar

1/2 cup water

1 egg white (you can use yolk for recipe above)

1&1/2 tsp. cream of tartar

pinch salt

1 tsp. vanilla

Put water and sugar in a saucepan. Let it boil. Meanwhile beat the egg white till foamy, add tartar and salt, then beat till stiff. After 5-10 minutes of boiling, check the sugar water. Stir with a spoon and lift the spoon up. It's ready when the drip from the spoon is thick like mucous(sorry! it's the best description!). When ready, pour sugar water mixture into beaten egg whites while beating. Beat till thick, white and glossy. Add vanilla.

NO KNEAD POTATO REFRIGERATOR ROLLS

1 Cup Mashed Potatoes

1/3 Cup Sugar

1/2 Cup Oil

2 1/2 tsp. Salt

2 Cups Hot Milk

2 Eggs Beaten

1 package Dry yeast (The little squares) dissolved in 1/4 cup lukewarm

water.

5 Cups to 5 1/2 Cups sifted flour

Combine mashed potatoes, sugar, oil, salt and hot milk. Cool to lukewarm. Stir in beaten eggs and yeast that has been dissolved. Then add flour. Mix well, cover and let rise until double in bulk. Whip down, cover and place in refrigerator. Bake at 375 degrees F. for 15-20 minutes.

OPEN FACED FRUIT TARTS

Makes six

1 (about 10-oz.) pkg. of six frozen Puff Pastry Shells

1 quart Fruit - canned or fresh

2 Tbsp. Sugar

1/4 tsp. ground Cinnamon (or your choice of spice to

compliment the fruit you're using)

1/4 cup Jelly or Jam

Sour Cream (optional)

Here's the one thing to do the night before: Set out the puff pastry shells to thaw!

The next morning, preheat the oven to 400-F degrees. Roll or press each puff pastry shell into a circle roughly 6 inches across, leaving a little ridge around the outside.

Place the shells on an ungreased baking sheet, and top each with just enough fruit to cover the top, probably a scant 3/4 cup or so. This will of course vary with the

fruit you choose - and your choices are legion. This time of year, you might want to visit the farmer's market - or if you're lucky, your own yard - for something wonderful and fresh and right off the tree!

Anyway, sprinkle a teaspoonful of sugar on the fruit, then dust with cinnamon (or nutmeg, or cardamon, or whatever you like, to bring out the flavor). Slide into the oven, and bake for about 25 minutes while you're making the coffee, frying the bacon, or putting together whatever you like for breakfast.

When the tarts are golden brown, spread a couple of teaspoonfuls of jelly or jam over the top of each, and serve right away. Offer sour cream to offset some of the

sweetness if you like.

ORANGE CHICKEN VERONIQUE

1 tablespoon vegetable oil

3 bone-in whole chicken breasts (10 to 12 oz. each),

split in half, skin removed

1/2 cup orange juice

1/2 cup dry white wine

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon dried marjoram leaves

1/8 teaspoon white pepper

1 teaspoon cornstarch mixed with 1 tablespoon water

1/2 cup halved seedless green grapes

1/2 cup halved seedless red grapes

1 teaspoon grated orange peel

Place oil in 12-inch nonstick skillet. Heat over medium-high heat. Add chicken. Cook for 4 to 6 minutes, or just until browned on both sides. Drain excess oil from skillet. Add

juice, wine, sugar, salt, marjoram and pepper to skillet. Cover. Reduce heat to low. Let simmer for 12 to 15 minutes, or until meat near bone is no longer pink and juices run

clear. Remove chicken from skillet and place on serving platter. Cover to keep warm. Set aside. Using whisk, stir cornstarch mixture into skillet. Add grapes and peel. Cook

for 1 1/2 to 2 1/2 minutes, or until sauce is thickened and translucent, stirring constantly. Spoon over chicken. Yield: 6 servings

PASTA PRIMAVERA AND SPINACH SALAD

Serves 4

3 tablespoons extra virgin olive oil

2 teaspoons chopped garlic from a jar or 3 to 4 whole peeled garlic cloves

6 ounces sliced portobello mushrooms

1 cup sliced red bell peppers

1 tablespoon salt plus more to taste

Freshly ground pepper to taste

2/3 cup buttermilk

1/3 cup light mayonnaise

2 tablespoons crumbled blue cheese

8-10 sprigs dill, enough for 1/3 cup leaves when chopped

12 ounces dried capellini (angel hair) pasta or any fresh pasta

12 ounces broccoli florets

4 cups cleaned spinach leaves

1 cup matchstick or shredded carrots

1/2 cup thinly sliced red onions

1 cup sliced white or button mushrooms

12 large basil leaves

1/3 cup grated Parmesan plus additional cheese to pass at the table

Put 2 quarts hot tap water in each of 2 pots (one large enough to eventually hold all the water and pasta). Cover and bring both pots to a boil over high heat.

Meanwhile, put 2 tablespoons oil in a 12-inch saute pan, Dutch oven, or wok over high heat. Chop garlic if using whole cloves. Halve portobello mushroom slices, crosswise. Add portobello mushrooms and red bell pepper to saute pan. Season with salt and pepper to taste. Add garlic to saute pan and stir. Cook for about 3 minutes or until vegetables just begin to soften. Stir once or twice while cooking.

Meanwhile, put buttermilk, mayonnaise, blue cheese, dill, and salt and pepper to taste in a food processor or blender. Puree about 15 seconds until well combined. Check for seasoning and set aside.

As soon as pasta water boils, pour water from smaller pot into larger pot. If using dried capellini, break in half. If using fresh long pasta such as fettuccine, cut in half. Add 1 tablespoon salt, pasta and broccoli to the pot. Stir, cover and bring to a boil. Cook for about 4 minutes, or until pasta is done to your taste, stirring at once or twice during cooking.

Meanwhile, discard any damaged spinach leaves. Put spinach into a large salad bowl. Add carrots, onion and white mushrooms. Add 1/4 cup of dressing and toss well. (Save remaining dressing for another use.) Stack basil leaves, roll in cigar fashion, and cut crosswise into thin ribbons.

When pasta and broccoli are cooked, remove 1 cup of cooking water. Drain pasta and broccoli. Put pasta and broccoli into saute pan with mushrooms and red bell peppers over medium heat. And basil, 1/3 cup cheese, remaining tablespoon olive oil, and 1/2 cup reserved cooking water. Toss well. Add more cooking water if needed to create a smooth sauce. Serve the pasta with the salad.

PEACHES AND CHERRIES

They're The Pits

PEACHES

* Selection: remember that a red blush on the skin is not a guarantee of quality. Choose fruit with a creamy or yellow background.

* Ripen: Ripe peaches give to gentle palm pressure. Fruit that is firm can be ripened at room temperature in a loosely closed paper bag. Once ripe, peaches will hold in the refrigerator three to four days.

* The flesh of freestone varieties comes away easily from their pits, but you need to peel the fruit for most recipes. Once the skin is removed, to retain color, dip the peaches into citrus juice or sprinkle with commercial ascorbic acid.

To peel a peach:

* Lower peaches into boiling water and blanch for 30 to 40 seconds.

* Remove peaches with slotted spoon, then submerge in ice water.

* Peel skin with small paring knife or slip it off with your fingers.

* Cut around seam, twist the halves apart, then slice each half.

CHERRIES

* Selection: Choose brightly colored, shiny, plump fruit. Sweet cherries should be very firm, but not hard.

* Storage: Washing cherries before storing hastens decay. Refrigerate them dry in a loosely closed bag and wash them before using.

* Almond-like: Because cherry pits have an almond-like flavor, most dessert recipes will be enhanced by a drop or two of almond extract to echo the natural taste.

* Freezing: Cherries can be frozen, pitted or not, for up to a year.

* First, rinse cherries in cold water and drain thoroughly.

* Then spread cherries with stems in a single layer on a baking sheet.

* Freeze until firm, then pack into plastic freezer bags or containers, seal and freeze.

* Or, pit cherries and add 1/3 cup sugar per pint; toss lightly to coat the cherries. Then fill freezer containers, shaking occasionally to pack. Cover tightly and freeze.

To pit a cherry:

* Use a cherry pitter, a great little gadget. But most of us aren't so farsighted as to have bought one, much less being able to find it in the drawer when it's time to use it.

* The most common way to pit cherries is to grasp the cherry between thumbs and forefingers of both hands and split the fruit, using a thumbnail to poke out the seed. After seeding a quart of cherries this way, your sore thumbs will wish you'd tried one of these other methods.

* Yank out the stone with needle-nosed pliers.

* Or push a drinking straw through the bottom of the cherry, forcing the pit up and out the top.

* Or push the cherries firmly down onto the pointed, jagged end of a pastry bag tip. The trick here is to take care not to cut your fingers on the points as they pierce the fruit. In any case, work over a bowl to catch the cherry juices.

PENUCHE PECAN BARS

4 eggs graded "large"

1 pound (2 1/2 packed cups) light brown sugar

1 3/4 cups sifted unbleached flour

1 teaspoon baking powder

1/4 teaspoon salt

1 pound (4 1/2 cups) pecan halves

1 1/2 teaspoons vanilla extract

Adjust a rack to the center of the oven and preheat the oven to 350 degrees. Prepare a 9- by 13-inch pan as follows: Turn the pan upside down on the work surface.

Center a 16-inch length of aluminum foil, shiny side down, over the pan. Press on the sides and corners to shape the foil to the pan, then remove foil. Turn the pan right side up. Run some tap water into the pan, then pour out all but 1 or 2 tablespoons. The water in the pan helps to hold the foil in place.

Place the foil in the pan and press gently all over to shape it to the pan. To butter the pan, place a piece of butter in the pan and place the pan in the oven to melt the butter. Spread the melted butter with a piece of crumpled plastic wrap. Set the pan aside.

In the top part of a large double boiler, beat the eggs lightly just to mix. Stir in the sugar. If there are lumps in the sugar, just press on them with a large rubber spatula to break them up. Place over hot water in the bottom part of the double boiler on moderate heat. Cook for 20 minutes, stirring frequently and scraping the sides with a rubber spatula.

Sift together the flour, baking powder and salt. Set aside. Place pecans in a large mixing bowl.

After 20 minutes of cooking the eggs and sugar, stir in the vanilla then pour the mixture over the nuts. Stir to mix. Add the sifted dry ingredients and stir to mix again.

Turn the hot mixture into the prepared pan. Spread smooth. Bake for about 25 minutes or until a toothpick gently inserted in the middle comes out slightly wet, almost but not completely dry. Let stand until cool.

Cover the pan with a cookie sheet or rack, turn upside down, remove the pan and peel off the foil. Cover with a length of waxed paper and then another rack or cookie sheet and turn upside down again, leaving the cake right side up.

Refrigerate for an hour or overnight. Place the cold cake on a cutting board. Use a serrated knife to cut the cake into 32 bars. Store in an airtight plastic box with waxed paper between the layers. These might seem a little sticky when you cut them, but after standing a few hours they will be just right. If just the bottoms feel sticky, let them stand upside down, they will dry rather quickly.

PEPPER SEARED HALIBUT

WITH VODKA CAPER CREAM SAUCE

1 (8-ounce) halibut filet

1 to 2 cloves garlic

2 tablespoons nonpareil capers

1/4 cup of vodka

1 tablespoon butter

1 cup manufacturing cream

Fresh parsley, chopped

Salt and pepper, to taste

1 tablespoon olive oil

Heat olive oil in skillet. Lightly coat halibut fillet with fresh ground pepper and sear both sides in olive oil. Drain excess oil and add garlic, capers and parsley. Deglaze pan with vodka reducing to one-third. Add butter and cream. Reduce until thick. Serves two.

PEPPERIDGE FARMS STUFFED CLAMS

Prep Time: 35 minutes

Cook Time: 20 minutes

24 cherrystone clams, scrubbed

2 slices bacon, diced

3 tablespoons margarine or butter

1 medium onion, chopped (about 1/2 cup)

1/4 teaspoon garlic powder or 2 cloves garlic, minced

1 1/2 cups Pepperidge Farm(r) Herb Seasoned Stuffing

2 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

OPEN clams. Remove and discard top shell. Arrange clams in large shallow baking pan. COOK bacon in skillet until crisp. Remove and drain on paper towels. ADD butter, onion and garlic to hot drippings and cook until tender. Add stuffing, cheese, parsley and bacon. Mix lightly. Spoon on top of each clam. BAKE at 400°F. for 20 min. or until clams are done. Makes 24 appetizers.

PONZU STICKY HOISIN RIBS

Serves 4

Rib braising liquid:

3 quarts water

1 1/4 cups soy sauce

1 1/2 teaspoons salt

1/2 cup whole star anise (optional)

4 ounces ginger, peeled and chopped

4 scallions, white part only, chopped

1/2 cup sherry cooking wine

5 pounds St. Louis pork ribs, cut between the bones

Sauce:

1 cup hoisin

3/4 cup soy sauce

3/4 cup sugar

1/2 cup lemon juice

1/2 cup rice or sherry vinegar

Garnish:

1/2 bunch scallions, thinly sliced

1 lemon, zested

Fresh ginger, cut in matchsticks (optional)

In a large stockpot, combine water, soy sauce, salt, star anise (if desired), ginger, scallions and sherry cooking wine and bring to a boil. Add ribs and simmer 1 1/2 hours or until tender. Drain and discard liquid. Set ribs aside.

In a large mixing bowl, combine hoisin, soy sauce, sugar, lemon juice and rice vinegar and whisk until smooth. Set aside.

Preheat oven to 450 degrees. Toss cooked ribs with sauce and ginger until well coated. Place ribs on a rimmed baking sheet and bake 5 minutes. Stir and bake an additional 5 minutes. Garnish with scallions and lemon zest. If desired, add a sprinkle of ginger matchsticks.

POWER PUNCH

Serves 2

1/2 cup soft silken tofu

1 1/4 cups pear nectar

1/2 cup frozen diced pineapple

1/2 frozen banana, sliced

1 teaspoon fresh lime juice

Combine tofu and pear nectar in a blender. Add all remaining ingredients. Blend until smooth. Makes about 2 1/2 cups.

This smoothie is packed with protein and omega-3 fatty acids. It's perfect for sipping after you return from the gym.

PRAWN and CHICKEN SALAD

Serves 4

1/3 pound baby green beans, stems removed

12 jumbo prawns, peeled, tail intact, and deveined

3 boneless chicken breast halves

1 teaspoon plus 2/3 cup extra virgin olive oil

Kosher salt and black pepper

1/3 cup lemon juice

1/4 cup fresh oregano leaves

3/4 cup crumbled feta cheese, divided use

4 packed cups summer mesclun greens, washed and dried

1 cup Kalamata olives, pitted

Bring a pot of salted water to a boil. Add beans to boiling water and blanch for 30 seconds. Remove immediately, transfer to a sieve and rinse with cold water until cool. Set beans aside.

Brush each prawn and piece of chicken with 1 teaspoon olive oil. Season with salt and pepper. Using medium high heat, grill chicken, skin side down at first, for 5 minutes on each side, or until just done. While chicken cooks, add prawns to one side of the grill, cooking them just until pink, about 2 minutes on each side. Remove chicken and prawns from grill and set aside.

For vinaigrette, combine lemon juice and oregano in a bowl. Whisk in olive oil, drop by drop at first, until mixture starts to emulsify. Then, whisk in remaining oil in a steady stream. Stir 1/4 cup feta cheese into vinaigrette.

To assemble salad, slice cooked breasts diagonally. In a large bowl, toss greens with half of vinaigrette. Arrange greens on 4 individual plates. Arrange 3 slices of chicken breast and 3 prawns on top of greens on each plate, alternating decoratively. Garnish with reserved green beans and Kalamata olives. Drizzle remaining vinaigrette over salad and garnish with remaining feta cheese.

RANCH MAC N CHEESE

1 cup milk

1/4 cup butter or margarine

2 envelopes ranch-style dressing mix

1 teaspoon lemon pepper

1 teaspoon garlic pepper

1 teaspoon garlic salt

1 cup Colby cheese -- cubed

1 cup Monterey Jack cheese -- cubed

1 cup sour cream

1/2 cup saltine cracker crumbs

1 pound elbow macaroni -- cooked and drained

Grated Parmesan cheese

In a Dutch oven, combine the milk, butter, salad dressing mix, lemon pepper, garlic pepper, garlic salt, Colby, and Monterey Jack cheese. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Fold in the sour cream. Add cracker crumbs and macaroni. Cook until heated through, stirring frequently. Sprinkle with Parmesan cheese. Yield: 8 servings.

REFRIGERATOR POTATO BREAD

1 package active dry yeast

1/2 cup plus 1 Tablespoon granulated sugar

1/2 cup warm water (110-115 degrees)

1 cup warm milk or potato water (the water the potatoes were cooked in)

1 1/2 sticks (3/4 cups) butter, softened in the milk or potato water

1 1/2 Tablespoons salt (I like to use Kosher salt)

2 eggs

1 cup mashed potatoes (instant mashed potatoes can be used!)

6 cups all-purpose flour, approximately

Dissolve the yeast and tablespoons of sugar in the warm water and let proof for about five minutes. Then add the warm milk (or potato water), butter, 1/2 cup sugar, salt and the eggs to the yeast mixture, and stir thoroughly. Add the mashed potatoes, and stir well. Then add the flour, 1 cup at a time, beating well after each addition, to make a thoroughly stiff dough. (You may not need all 6 cups of flour) Turn out the dough on a floured board and knead for 10 to 12 minutes, until the dough is very smooth and

shows great elasticity. Shape into a ball. Butter a large mixing bowl, place the dough in the bowl, and turn to coat all sides with the butter. Cover tightly, and refrigerate overnight to let rise. To use, remove from the refrigerator, punch down and let rest for 5 or 6 minutes. Then knead VIGOROUSLY for 4 or 5 minutes and let rest again. Then shape, rise and bake in the form you want. NOTE: because this dough has been refrigerated, the rising time is VERY long. Sometimes taking double the ordinary rising

time for the desired item. Keep that in mind.

REFRIGERATOR ROLL DOUGH

1 pkg. active dry yeast

1 1/2 c. warm water (105 to 115 deg)

1 c. unseasoned lukewarm mashed potatoes

2/3 c sugar

2/3 c shortening

2 eggs

1 1/2 t. salt

6-7 c. all purpose flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 c. flour. Beat till smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but not longer than 5 days. Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe. For whole wheat rolls, it suggests using whole what flour for the second addition of flour above.

Cloverleaf Rolls

Shape 1/4 of above recipe into 1 inch balls. Place 3 balls in each greased muffin cup. Brush with butter or margarine, softened. Let rise 1 hour. Heat oven to 400 degrees. Bake until golden brown, 15 - 20 minutes.

SALAD SHORTCUTS IN PRODUCE SECTION

Special to the Mercury News

WHEN IT comes to computers, my wife, the computer guru of our family, says that if you wonder, ``Why can't someone invent a shortcut to make this task easier?'' someone already has. When it comes to making dinner preparation easier, the gurus of your supermarket produce section also have invented a few things.

You probably could do a week's worth of salads with the myriad salad mixes available, from coleslaw to mesclun. I like the cleaned greens and other vegetables, though I'm not wild about the dressings that come with many of them. I'd rather make my own Caesar dressing and put it on those pristine hearts of romaine, the tender inner leaves. Cleaned spinach also saves a lot of time.

Broccoli florets (sometimes mixed with cauliflower florets) are convenient for stir-fry and pastas. Some stores also carry broccoli crowns, the whole head of the broccoli without the stem.

Sliced mushrooms are commonly available. Button or white mushrooms can be used in stir-fries or salads. They can jazz up plain vegetables, such as string beans or asparagus, or make sauteed chicken breasts or turkey or veal cutlets a little special (perhaps with a splash of white wine or Marsala). Meaty portobellos can be part of a vegetable ragout over polenta or used as a filling for fajitas or tacos.

Hate to skin your knuckles grating carrots? Think matchstick carrots. Use them in salads, such as an Asian salad with daikon and ginger, a carrot salad with raisins and walnuts or coleslaw. If you also don't like peeling garlic, consider whole peeled cloves. Better yet, use chopped garlic from a jar. And don't forget the salad bar. It's a good place for bell pepper strips, sliced onions, celery crescents and more.

Yes, these items cost more. But don't we always pay for convenience, whether it's valet parking or having a pizza delivered? And besides, vegetables don't weigh very much.

SLEEPY TEA

Serves 2

1 1/2 cups orange segments

2 tablespoons frozen orange juice concentrate

1 tablespoon fresh lemon juice

2 teaspoons honey

2 pinches ground cinnamon

Pinch of ground cloves

1 cup strong-brewed chamomile tea, made into ice cubes and crushed in a bag using a rolling pin

Combine orange segments, orange concentrate, lemon juice, honey, cinnamon and cloves in a blender. Blend until mixture is smooth and honey is dissolved. Add crushed tea ice cubes and blend until smooth. Makes 2 1/2 cups. Caffeine-free and soothing, this smoothie is pure comfort.

SORBETTA DI PERA

(pear) al vino lambrusco

Makes 1 quart

1 cup plus 1 tablespoon water

1/8 cup corn syrup

1 cup granulated sugar

1 1/2 cups pears, pureed

6 tablespoons lambrusco sparkling red wine (5.1 percent alcohol)

Bring water, corn syrup and sugar to a boil. Cool completely and add fruit and wine. Process in an ice cream freezer.

SORBETTO DI MELE

(apple) al moscato

Makes 1 quart

1 1/2 cups apple, pureed

3/4 cup water

3/4 cup Moscato Piemonte dessert wine (5 percent alcohol)

1 cup granulated sugar

1/4 cup corn syrup

Bring water, corn syrup and sugar to a boil. Cool completely and add fruit and wine. Process in an ice cream batch freezer.

SOUTH AMERICAN WRAP

Serves 4

1 1/2 cups cooked, cubed chicken meat

1 cup cooked rice (cold or at room temperature)

1 14 1/2-ounce can black beans, drained

1 mango, peeled, pitted and diced

1/2 cup chopped red bell pepper

1 serrano chile, stemmed, seeded and minced

1/2 cup chopped fresh cilantro

2 teaspoons dried oregano

1/4 cup fresh lime juice whisked with 1 tablespoon olive oil

1 clove garlic, minced

1/2 teaspoon salt

4 large flour tortillas, preferably flavored with red or green chiles

Stir together all ingredients, expect for tortillas. Place filling 3/4 of the way down the center of a tortilla. Fold in sides, and then bring the bottom portion of the tortilla over the filling. Continue rolling upward, until wrap is closed. Cut on an angle and serve with a tossed green salad.

SOUTH OF THE BORDER SQUASH

2 pounds yellow squash -- sliced

2 cups crushed tortilla chips

1 can condensed cheese soup -- (10-3/4 oz), undiluted

1 can cream of mushroom soup, condensed -- (10-3/4 oz), undiluted

1 can chopped green chiles -- (4-1/2 oz)

1/4 cup chopped onion

2 large eggs -- lightly beaten

2 tablespoons taco seasoning mix

1 cup shredded sharp Cheddar cheese

4 slices bacon -- cooked and crumbled

Cover and cook squash in a small amount of boiling water in a medium saucepan 8 minutes or until tender; drain. Press squash between paper towels to remove excess moisture. Combine squash, tortilla chips, and next 6 ingredients, stirring gently; spoon into a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle evenly with cheese and bacon. Bake at 450 degrees F. for 30 minutes. Yield: 8 servings.

SOYBEAN AND SPARERIB SOUP

Serves 6

1 pound soybean sprouts (about 6 cups)

1 pound lean pork spareribs

2 thick slices ginger

Salt, optional

Wash soybean sprouts in several changes of cold water and drain thoroughly in a colander. In a 2 1/2-quart saucepan, bring 2 quarts water to a boil over high heat. Add spareribs and return to a boil. Drain and rinse spareribs under cold water, and cut them into individual ribs. Wash pot and bring 1 1/2 quarts water to a boil over high heat. Add spareribs, soybean sprouts and ginger, and return to a boil. Cover, reduce heat to medium and simmer 3 hours. Add salt to taste. Serve piping hot, no more than 1 1/2 cups per person.

The soybeans make this a very yin (cooling) dish to the body. Cookbook author Grace Young's aunt regularly drank this soup during the scorching summers in Shanghai.

TEQUILA LIME CHICKEN

RUMORED FROM APPLEBEES

Marinade

1 cup water

1/3 cup teriyaki sauce

2 tablespoons lime juice

2 teaspoons minced garlic

1 teaspoon mesquite liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 cup tequila

4 chicken breast fillets

Mexi-Ranch Dressing

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

2 teaspoons minced tomato

1 1/2 teaspoons white vinegar

1 teaspoon minced canned jalapeno slices (nacho slices)

1 teaspoon minced onion

1/4 teaspoon dried parsley

1/4 teaspoon Tabasco pepper sauce

1/8 teaspoon salt

1/8 teaspoon dried dill weed

1/8 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon cumin

1/8 teaspoon chili powder

dash garlic powder

dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend

2 cups crumbled corn chips

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for no more than 4 hours. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Yield: 4 Servings

TEX MEX BREAKFAST PIZZA

Nonstick cooking spray

1-1/2 cups frozen loose-pack diced hash brown potatoes,thawed

2 green onions

1 to 2 canned jalapeno peppers or canned chopped green chili peppers, drained

1/4 teaspoon ground cumin

1 clove garlic, minced

1 cup refrigerated or frozen egg product, thawed

1/4 cup fat-free milk

1 tablespoon snipped fresh cilantro

1 16-ounce Italian bread shell (Boboli)

1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)

1 small tomato, seeded and chopped

Lightly coat a large skillet with cooking spray. Preheat over medium heat. Add the potatoes, green onions, peppers, cumin, and garlic. Cook and stir about 3 minutes or until the vegetables are tender.

In a small bowl stir together egg product, milk, and cilantro; add to skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a spatula, lift and fold the partially cooked mixture so uncooked portion flows underneath.

Continue cooking and folding until egg product is cooked through, but is still glossy and moist. Remove from heat.

To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the shell. Top with the egg mixture, tomato, and the remaining cheese.

Bake in a 375 degree F. oven for 8 to 10 minutes or until cheese is melted. Cut into wedges to serve. Makes 8 servings.

THAI CHICKEN SALAD

Serves 4

1/3 cup salad oil

2 tablespoons peanut butter

4 tablespoons soy sauce

4 tablespoons cider vinegar

1 1/2 teaspoons sugar

1/8 teaspoon crushed red pepper

1 tablespoon water

3 green onions, chopped

2 cups bite-sized, cooked chicken pieces

Lettuce leaves

Chopped peanuts, optional

Cucumber slices, optional

Sprouts, optional

In a large bowl, whisk salad oil with next six ingredients. Stir in green onions. Add chicken and toss to coat with dressing. Serve on lettuce leaves. Garnish with chopped peanuts, cucumber slices and sprouts.

TOMATO GRANITA

Makes 1 quart

2 pounds ripe tomatoes

2 tablespoons honey

1 tablespoon sugar

1/4 teaspoon salt

To peel tomatoes, drop them in boiling water for 30 seconds, then transfer them to a bowl of ice water. The skins should slip right off. Cut peeled tomatoes into quarters and scoop out seeds with your fingers. Place tomatoes in a food processor with honey, sugar, and salt. Process until mixture is completely smooth.

Freeze in your ice cream machine according to manufacturer's directions. When finished, granita will be soft and have the consistency of a sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, to create shaved ice crystals.

Alternately, pour the tomato mixture into ice cube trays, filling only half way, and freeze until firm. Before serving, process tomato ice cubes in a food processor until chopped and slushy. Serve immediately.

This ice makes a lovely first course in lieu of a chilled soup. Serve in small chilled dishes or cut a lemon in half lengthwise, then scoop out the inside, creating a shell. Fill with sorbet and set in a bed of rock salt to keep it from falling over. Garnish with fresh basil.

Variations: For curried tomato granita, add 2 tablespoons curry powder to food processor along with tomatoes. Proceed with recipe as directed. For Texas tomato granita, add 1 tablespoon chopped pickled jalapeño to food processor along with tomatoes.

TORTELLINI SALAD

1 (9-ounce) package tortellini

1/2 cup Italian dressing

1 cup broccoli, chopped

2 cups plum tomatoes, chopped

1 green onion, chopped

1 carrot, peeled and sliced

1 garlic clove, minced

Parmesan cheese, grated (optional)

Cook tortellini according to directions. Slightly cool tortellini and coat with salad dressing. Let pasta completely cool, then add chopped broccoli, tomatoes, onion, carrot and garlic. Sprinkle with Parmesan cheese. Add more salad dressing, if needed. Gently stir and refrigerate for a few hours before serving. Note: You can chop broccoli and tomatoes with a hand chopper so they come out in a uniform minced form.

TWINKIES CAKE

1 box Twinkies

3 boxes instant vanilla pudding

4 cups milk

bananas

1 can crushed pineapple, drained well

crushed pecans

cherries or strawberries

mandarin oranges

Place split Twinkies in bottom of 13X9 inch cake pan. Mix pudding and milk; pour over cakes. Layer pineapple over pudding, then layer sliced bananas. Spread cool whip over bananas. Garnish with cherries, strawberries, oranges and nuts. Chill.

WILTED GREENS WITH SPICY GARLIC DRESSING

Serves 6

1 1/4 pounds fresh spinach, watercress or other leafy green vegetable

1 teaspoon canola or corn oil

1 teaspoon toasted sesame oil

For garlic dressing:

3 tablespoons soy sauce

2 tablespoons rice wine or sake

1 tablespoon minced garlic

1 teaspoon sugar

1 teaspoon hot chili paste (optional)

Tear stems from spinach and toss leaves into a colander. Rinse thoroughly under cold water, drain and set by the stove. In a small bowl, mix together all garlic dressing ingredients and set aside.

Heat a wok or large pot, add oils and heat until near smoking. Add spinach and toss lightly with a slotted spoon over high heat about 1 minute. Add garlic dressing and continue stir-frying about 30 seconds more, until leaves are slightly wilted but still bright green. Scoop greens and sauce into a serving bowl. Serve hot, at room temperature or cold.