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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).

AHI TUNA 03

ANCHOVY SALSA 03

BAKED PIE SHELL INFORMATION 04

BANANA CREAM CHEESECAKE 05

BARBECUED RIBS 06

BARBECUED SPARE RIBS 07

BROCCOLI CASSEROLE 07

CARROT COOKIES 08

CBLS SOUTHERN STYLE BARBECUED CHICKEN 08

CBLS VEGETABLE QUESADILLAS 09

CHEESE SOUFFLE 09

CHICKEN MOLE 09

CHOCOLATE AND MACADAMIA FILLED WN TN 10

CHOCOLATE CHEESECAKE ICE CREAM 11

COOL GRILLED CHICKEN SALAD 11

CORN AND BEAN SALAD 11

COTTAGE CHEESE CREPES 12

COUSCOUS INFORMATION 12

CRANBERRY JELLO SALAD 13

CRANBERRY WALNUT SCONES 13

CRAZY CRUST PIZZA 14

CROCK POT APPLE BUTTER 14

CROCKPOT CHOCOLATE CAKE 15

CURRIED CHICKEN and PASTA 15

DEFINING FROZEN DESSERTS 15

FAJITA RICE SALAD 16

FLUFFY OVEN EGGS AND BACON 16

FRESH FRUIT TARTS 17

FRESH STRAWBERRY PIE 17

FRIED CHEESE STICKS 18

GARDEN QUESADILLAS 18

GARLIC INFORMATION AND RECIPE 19

GOLABKI 21

HERBED SALMON BAKED ON ROCK SALT 21

INSTANT LEMON TEA 22

ITALIAN SALAD 22

KING RANCH CHICKEN CASSEROLE 23

LEMON HERBED STEAK 23

LENTIL AND ITALIAN SAUSAGE SOUP 24

MANGO MINT MOJO 24

MARINATED ONION RINGS 25

MASHED POTATO BREAD 25

MISSOURI COOKIES 26

MOCHA CHEESECAKE 26

MUTTER PANIL 27

NUTTY CHOCOLATE SOUR CREAM PIE 28

ORANGE SWIRL BISCUIT PINWHEELS 28

PEANUT BUTTER AND BANANA SHAKE 29

PEANUT BUTTER AND HOT FUDGE PUDDING 29

PEPPERONI AND CHEESE BREAKFAST BURRITO 30

PROPANE BARBECUE TANK INFORMATION 30

RED LOBSTER CAJUN SEASONING 31

ROASTED CORN AND PEPPER SALSA 31

SALMON SALAD 31

SHAKE AND BAKE 32

SOUR CREAM CHOCOLATE CHIP CAKE 32

SPINACH and ARTICHOKE DIP 33

SULTANS DELIGHT 33

SUMMERTIME PEACH PIE 34

TOMATO CANNING 34

TRIPLE CHOCOLATE SURPRISE 35

TURKEY OR CHICKEN BREASTS ALFREDO 35

WARM COUSCOUS SALAD 36

WATERMELON COOKIES 37

AHI TUNA

With Summer Greens And Vegetables

1 to 1 1/2 pounds fresh ahi tuna

For marinade:

2 cups port wine

2 cups tamari sauce

1 small piece fresh ginger root, sliced

5 cloves garlic, crushed

1 tablespoon coarsely ground black pepper

For vinaigrette:

1/3 cup fresh lemon juice

1 tablespoon Dijon mustard

1 cup extra virgin olive oil

Salt and ground black pepper

For salad:

About 1/2 pound organic greens

1/4 pound French green beans, blanched

4 hard-cooked eggs, quartered

3 to 4 ripe tomatoes, sliced

For garnish:

1/3 cup black olives

6 to 8 salt-packed anchovy fillets, cleaned and rinsed

Pinch of coarse sea salt

1 tablespoon extra-virgin olive oil

Combine all marinade ingredients except black pepper in bowl. Place tuna in marinade. Cover and refrigerate at least 6 hours or overnight.

Prepare grill. Remove tuna from marinade and pat dry with paper towels. Coat with coarse black pepper. Grill tuna about 3 to 4 minutes per side, depending upon thickness of fish. (It should remain rare in center.)

To make vinaigrette, whisk lemon juice and Dijon mustard in small bowl. Dribble in oil while continuing to whisk. Add salt and freshly ground pepper, to taste. Dress all salad ingredients separately.

To serve, arrange greens on platter. Place sliced tuna in center of platter and rest of salad ingredients around it. Garnish with olives, anchovies and sea salt. Drizzle with remaining 1 tablespoon oil. Serves 6

ANCHOVY SALSA

Makes 2 cups

1 large green bell pepper, roasted, peeled, seeded and cut into 1/2-inch dice

1 large yellow bell pepper, roasted, peeled, seeded and cut into 1/2-inch dice

1 small red onion, cut into 1/2-inch dice

3 cloves garlic, minced

3 tablespoons chopped fresh parsley

2 small cans (2 ounces each) anchovies, drained, patted dry and chopped

Juice of 2 lemons

1/2 cup olive oil

Pepper to taste

Combine ingredients in mixing bowl. Keep refrigerated for up to 24 hours. Serve salsa with chips or plain croutons.

BAKED PIE SHELL INFORMATION

Mastering techniques for a perfect pre-baked crust

BY BETH HENSPERGER

FOR MANY of summer's fresh fruit pies and tarts, it's essential to completely pre-bake the crust in its pan, without the filling.

But blind baking, as the technique is called, is more difficult than it sounds.

The goal is to get a nicely browned crust that maintains its shape as perfectly as possible. That means the sides don't slip down and the bottom doesn't puff up.

When I was mastering the intricacies of pastry dough as a fledgling restaurant baker, this task was the source of much speculation, experimentation and frustration. On one occasion early in my career, I took a crust from the oven to find it had shrunk to about half its original size, far too small to contain the filling for the lemon meringue pie I had planned.

I tried many techniques -- including fitting a pie pan of an equal size over the formed dough and baking it upside down -- before getting it right.

After all that trial and error, I have identified four steps to perfect blind baking. First, after fitting the pie dough into the pan and fluting the edges, prick the dough lightly (the holes should not be too big or deep) with a fork at 1-inch intervals all over the bottom and around the sides. This will allow for trapped air to escape.

Second, chill the dough thoroughly in the refrigerator or freezer, at least 1 hour and up to 3 days, covered with plastic wrap or enclosed in a plastic bag. The pie dough will become solid, the gluten in the flour will relax and be able to hold its shape better in the oven. There is a saying that unchilled pastry dough has a mind of its own.

Third, the crust must be weighted down during the baking so that it will stay molded in the pan and won't puff up, and fourth, it must be baked in a nice hot oven, which makes for a crisp crust.

Whether you make your own crust, roll out store-bought crust sticks, or buy a frozen pastry shell, you will use the same method for blind baking.

Here are the step-by-step instructions.

1. Roll out your homemade or purchased crust, fit it into the pan and chill or freeze, covered with plastic, or begin with a frozen shell.

2. Preheat the oven to 425 degrees and position the oven rack on the lower third position. Tear off a large piece of regular or heavy-duty aluminum foil, about 16 inches. Dull side up, grease foil or spray with vegetable cooking spray in a circular pattern, making a solid circle about 2 inches larger than the diameter of your pie pan.

3. Use your hand to fit the foil into the pie pan, greased side down, directly on top of the chilled or frozen crust. No need to thaw a frozen crust, but if you have used a Pyrex pan, it must be room temperature before baking. Fit foil flush against the sides; the excess foil will just stick up out of the pan. Fill the pan with raw dried beans (I keep 2 bags' worth just for this purpose) or metal baking nuggets (sold at cookware stores). Fill crust so that the beans are covering the entire bottom, but no more than 1 inch deep. If you are making small tartlet shells or are having trouble handling the pie pan, place pan or pans on a larger baking sheet so they won't tip over.

4. Bake the crust for 15 minutes, until the side and rim of the crust are light brown. Carefully pull out the oven rack and, using oven mitts, gently lift out the foil and beans, taking care not to spill them. Remember that once the crust is half-baked, it is very fragile. If you have any splits, patch with some leftover pastry dough. Push the rack back in and close oven door. Reduce temperature to 375 degrees.

5. Continue to bake for an additional 5 to 8 minutes, depending on the size of the crust, until it's an even golden brown and it has lost that slightly translucent appearance. If you notice any puffing of the bottom, gently tap with the handle end of a butter knife to deflate it, taking care not to break it. Remove the crust from the oven and cool completely before filling. After the beans have cooled, store them in a jar or plastic bag; they are reusable.

BANANA CREAM CHEESECAKE

1-1/2 cups graham cracker crumbs

1/3 cup butter or margarine -- melted

3 packages (8oz) cream cheese -- softened

3/4 cup sugar

3 eggs

1 cup bananas -- fully ripe, mashed

1 cup whipping cream

1 teaspoon vanilla

1/2 teaspoon banana extract

1/4 teaspoon salt

1 cup whipping cream

1 tablespoon powdered sugar

1 banana -- sliced, dipped in lemon juice

Heat oven to 350 degrees F. In medium bowl, combine graham cracker crumbs and melted butter; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, one at a time, beating well after each addition. Add mashed bananas, 1 cup whipping cream, vanilla, banana extract (if desired), and salt; beat until smooth. Pour into crust lined pan. Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely. Refrigerate several hours or overnight. Just before serving, carefully run knife around sides of pan to loosen. Remove sides of

pan. In small bowl, beat 1 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream onto cheesecake. Top with banana slices. Store in refrigerator. Yield: 16 servings. Tip: To help prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.

BARBECUED RIBS

3 pounds short ribs (or chicken)

2 cups chicken broth

2 cups water, or enough to barely cover ribs

1 tablespoon brown sugar

1/4 cup cider vinegar

1/4 cup catsup

2 tablespoons tomato paste

1 tablespoon dry mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon ground cloves

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

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

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

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

* Serve with extra sauce on the side.

BARBECUED SPARE RIBS

1 slab pork spare ribs

12 to 15 crushed garlic cloves

1 1/2 tablespoons flour

1 tablespoon ground ginger

1/3 cup Yoshida gourmet sauce (see Notes)

1/2 cup Silver Swan soy sauce (see Notes)

Black pepper

Jufran banana sauce (see Notes)

Cut ribs into one- or two-bone pieces, removing excess fat. Prepare sauce, mixing together garlic, flour, ginger, gourmet sauce, soy sauce and black pepper to taste. Place ribs and sauce in large pot, mixing so all ribs are well coated. Add cup water and bring to boil on stove. Reduce heat to a hard simmer (low boil). Cook covered about 30 minutes, until fork-tender and juice runs clear.

Fire up barbecue, and cook ribs until browned, or until desired color is reached. Brush banana sauce on both sides of ribs and cook 1 to 2 minutes more. Serve with rice and vegetables.

Notes: Yoshida gourmet sauce is widely available in the Asian section of supermarkets. Silver Swan and Jufran are imported from the Philippines and can be found at large Asian markets.

BROCCOLI CASSEROLE

4 lg eggs

4 oz. Extra-sharp Cheddar cheese, shredded

1 T. + 1 t. each margarine & onion

1 c. cooked broccoli (frozen cut does well)

2 T. all purpose flour

1 c. skim milk, heated

Dash each white pepper, ground red pepper, ground nutmeg,

salt.

Preheat Oven to 350 degrees. Cook broccoli; set aside. In small saucepan, heat margarine over med. heat until bubbly and hot; add onion & cook until softened. Reduce heat to low; add flour stirring it in. Remove from heat &, using small wire whisk, gradually stir in hot milk, stirring until smooth; add white pepper, red pepper, nutmeg & salt. Return saucepan to medium heat and cook, stirring constantly until thickened. Stir in cheese until melted. Gradually stir in eggs until blended. Remove sauce from heat. Put broccoli into 1 1/2 qt. ovenproof dish, pour sauce over and bake for 40 min.

CARROT COOKIES

1/2 cup shortening

1/2 cup butter

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 cup cooked carrots

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped walnuts, optional

Grated rind from 1 orange

* Frosting

3 tablespoons soft butter or margarine

1 1/2 cups powdered sugar

2 teaspoons grated orange rind

1 tablespoon orange juice, more if necessary

Preheat oven to 375 degrees. Mix shortening, butter, sugar and vanilla in a large bowl. Add egg and carrots. In another bowl, sift together flour, baking powder and salt. Blend into shortening mixture. Stir in walnuts, if using, and grated orange rind.

Drop by teaspoonfuls onto a greased cookie sheet. Bake for 10 to 12 minutes or until no imprint remains when touched lightly. Remove from baking sheet and cool. Frost with orange butter frosting.

Frosting: Combine all frosting ingredients and blend until smooth and of spreading consistency. Add a little more orange juice if needed to obtain the right consistency. Frost cookies after they are cooled. Makes 4 dozen.

CBLS SOUTHERN STYLE BARBECUED CHICKEN

1 can (26 oz.) Campbell's(r) Tomato Soup

1/4 cup honey

2 tsp. dry mustard

1 tsp. onion powder

8 bone-in chicken breast halves, skinned

MIX soup, honey, mustard and onion. GRILL chicken for 40 min. or until done, turning often and brushing with sauce during cooking. HEAT remaining sauce to a boil and serve with chicken. Serves 8.

CBLS VEGETABLE QUESADILLAS

Prep/Cook Time: 25 minutes

1 can Campbell's(r) Cheddar Cheese Soup

1/4 cup milk

1 medium tomato, chopped

1 medium green pepper, chopped

2 green onions, sliced

1 jalapeno pepper, seeded and finely chopped (optional)

6 flour tortillas (6 inch)

Pace(r) Chunky Salsa

Sour cream

MIX soup, milk, tomato, green pepper, onions and jalapeno pepper. PLACE tortillas on 2 large baking sheets. Top each tortilla with about l/3 cup soup mixture. Spread to within 1/2 inch of edge. BAKE at 400°F. for 10 min. or until tortillas are crisp. Serve with salsa and sour cream. Makes 6 quesadillas.

CHEESE SOUFFLE

4 Tblsp butter or margarine

4 Tblsp flour

1 cup milk

1/4 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1 1/2 cups cheese, grated

4 eggs, separated

In a saucepan over medium heat, make a white sauce of the butter, flour and milk. Add salt, pepper, paprika and cheese and stir until cheese melts. Beat egg yolks well; stir into cheese mixture and remove from heat. Beat egg whites until stiff, then stir into the cheese mixture. Turn into a greased baking dish and bake in a moderate oven until firm. Bake at 325 degrees F for 45 minutes.

CHICKEN MOLE

1 large fryer, cut up

1 teaspoon cooking oil

1/3 cup flour

1 tablespoon salt

1/2 teaspoon cumin

1 teaspoon black pepper

2 cloves crushed garlic

1/3 cup Gephardt-Eagle red chile powder

Pinch oregano

1/8 cup El Patio tomato sauce

Boil chicken until cooked. (Do not overcook). Strain. In large frying pan, add oil. Add flour and stir. Place chicken in frying pan and stir. Add salt, cumin, black pepper, garlic and chile powder and stir. Add 1 cup water, a pinch of oregano and tomato sauce. Simmer for a few minutes until well-blended.

CHOCOLATE AND MACADAMIA FILLED WON TONS

Serves 6

For dipping sauce:

1 mango, peeled and diced

2 teaspoons chopped candied ginger

1/4 cup brown sugar

Juice of 1/2 lemon

For filling:

4 ounces bittersweet chocolate, finely chopped

1/3 cup ground toasted macadamia nuts

2 teaspoons finely minced candied ginger

2 ounces cream cheese, softened

2 tablespoons granulated sugar

Pinch ground cinnamon

For wontons:

30 wonton wrappers

Vegetable oil, for deep-frying

1/2 cup confectioner's sugar, for dusting

For dipping sauce: Place mango, ginger, brown sugar and lemon juice in blender. Blend until smooth. Refrigerate until ready to use. (Sauce can be refrigerated up to 2 days, frozen up to 6 months.)

For filling: Combine chocolate, nuts and ginger in a bowl. Mix well. Add cream cheese, sugar and cinnamon. Mix well.

For wontons: Place wonton wrapper on work surface. Place about 1 teaspoon filling in center of wrapper. Using fingers, lightly moisten wrapper edges with water. Fold sides of wrapper over filling to form triangle. Gently press to seal. Bring two corners on longest end of triangle together and pinch well. Repeat with remaining wrappers.

Heat about 4 inches oil in heavy saucepan over high heat until oil reaches 350 degrees. Add about 5 wontons, or as many as will fit, and cook until golden, 3 to 4 minutes. Drain on paper towels and dust with confectioner's sugar. Serve warm with dipping sauce.

CHOCOLATE CHEESECAKE ICE CREAM

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. Makes 1 quart

COOL GRILLED CHICKEN SALAD

4 Chicken Breast halves without skin -- ready to cook

1/4 teaspoon Salt

1/4 teaspoon Black Pepper -- freshly ground

1/4 cup Fat-free Caesar Salad Dressing -- creamy

2 tablespoons Cilantro -- chopped, fresh

2 tablespoons Green Chiles -- chopped

8 cups Romaine Lettuce -- bite sized pieces

1 large Red Bell Pepper -- sliced

Heat outdoor grill. Grill chicken over medium heat 15 to 20 minutes, turning once, until juice of chicken runs clear when cut. Remove from grill, and sprinkle with salt and pepper. Cover and refrigerate cooled chicken at least 1 hour or until chilled. Slice chicken and set aside. Mix dressing, cilantro and chilis. Place 2 cups lettuce onto each plate. Top with bell pepper slices and 1/4 of sliced chicken breast. Serve with

dressing mixture on the side.

CORN AND BEAN SALAD

3/4 cup sugar

3/4 cup cider vinegar

1/2 cup Canola oil

1 tablespoon water

1 teaspoon pepper

1/2 teaspoon salt, or to taste

1 can whole kernel corn (or 2 c. frozen,thawed), (16oz), drained

1 can French cut green beans, (16oz), drained

1 can sweet peas, (16oz),drained

1 cup chopped sweet or mild onion

1 cup chopped bell pepper, green or red, or combination

Combine first 6 ingredients in a saucepan and bring to boil; remove from heat. Cool. Combine remaining ingredients in a medium bowl; pour dressing mixture over and toss gently. Cover and chill for 4 hours or more. Serves 6.

COTTAGE CHEESE CREPES *

WITH STRAWBERRIES AND CREAM FILLING

*(pronounced "crepps" rather than "crapes")

1 cup cottage cheese

1 cup sour cream

4 beaten eggs

1 cup flour

2 tablespoons sugar

1/2 teaspoon salt

Small amount of melted butter to cook crepes in

* Filling

3 cups fresh strawberries

1/3 cup sugar

1 cup cottage cheese

1 cup sour cream

1/2 cup powdered sugar

For the crepes, combine cottage cheese and sour cream in a blender. Blend until smooth. Add eggs and blend. Gradually add the flour, sugar and salt.

In a small saute pan, melt a teaspoon of butter over medium heat (add more as needed). Pour approximately 1/4 cup of the batter into the pan, swirling to coat bottom of pan. Cook until bottom of crepe is lightly browned. Flip to cook other side briefly, just until set, a minute or 2 total. Repeat with remaining batter. Keep crepes warm in a 200- degree oven while preparing the filling.

For the filling, slice the strawberries and place in a bowl. Add the sugar and set aside.

In a blender, whip the cottage cheese until smooth. Stir in sour cream and powdered sugar.

Reserve about 1/3 of the cream mixture in a small bowl and about 1/3 of the strawberries in a small bowl. You will use this to top assembled crepes.

Fill the crepes with the remaining cream mixture and strawberries and fold over. Top with the reserved cream mixture and strawberries. Makes 10 to 12 crepes.

COUSCOUS INFORMATION

Couscous' appeal is all about pasta

BY SAM GUGINO

Special to the Mercury News

PASTA has gone from chic to standard fare on restaurant menus. However, one kind of pasta is quite trendy: couscous. What, you didn't know couscous was a pasta? Well, it is.

Because couscous is formed into such small granules, most people assume it is a grain, like millet or barley. But as with most pasta, couscous is made from semolina, durum wheat that is more coarsely ground than normal wheat flours.

I use instant couscous a great deal in my 15-minute meals because, unlike many other instant products, the quality is usually very good. Sometimes the couscous is served as a starch instead of rice or potatoes with meat, fish or poultry. In this way, couscous can be prepared plain or seasoned like a rice pilaf with stock, herbs (such as mint, cilantro or parsley), spices (cumin, cardamom, coriander and saffron are especially good), nuts, even dried fruit like apricots and raisins. Couscous can be used in soups in lieu of other tiny pasta. It's also great in salads

Lighter couscous salads might contain beans, particularly fava beans or chickpeas, olives, tomatoes and cucumbers.

CRANBERRY JELLO SALAD

1 (6-oz.) pkg. Raspberry Jello

2 Cups of Boiling Water

1 (8-oz.) can crushed pineapple, undrained

1 can whole cranberry sauce (chopped)

1 cup chopped Pecans (optional; could use less)

Topping ingredients:

1 (8-oz) package Cream Cheese, softened

1/2 cup Sour Cream

Sugar to taste

Combine jello and boiling water, and stir until dissolved. Put in refrigerator until it starts to jell. Add crushed pineapple, cranberry sauce, and nuts. Pour into 9-inch x 9-inch pan. Jell until firm. Combine cream cheese, sour cream, and sugar, and beat until fluffy, like icing. When the salad is firm, frost it with the cheese mixture. For a 9x 13 pan, double the recipe.

CRANBERRY WALNUT SCONES

1 cup dried cranberries or seedless raisins

1 cup boiling water

4 cups all-purpose flour

1/2 cup sugar

3 tablespoons DAVIS Baking Powder

3/4 cup margarine or butter

1 cup walnut pieces, toasted and chopped

1 cup plain lowfat yogurt

1 cup heavy cream

1 egg, beaten

Mix cranberries or raisins and water; let stand 10 minutes to plump. Drain. Mix flour, sugar and baking powder; cut in margarine or butter until mixture resembles coarse crumbs. Add walnuts and cranberries or raisins. Stir in yogurt and heavy cream until mixture is moistened. Divide dough into 3 pieces. Pat each piece into a 6-inch round. Cut each round into 8 wedges. Place on ungreased baking sheet 2 inches apart; brush with beaten egg. Bake at 350°F for 15 to 18 minutes or until lightly golden. Serve warm.

CRAZY CRUST PIZZA

1 1/2 lb ground beef, sausage &/or pepperoni

1/4 chopped onion

1 - 4 oz can mushrooms &/or 4 oz can black olives

1 cup shredded mozzarella

1/2 cup pizza sauce (or 8oz can tomato sauce, 1 tsp oregano & 1/4 tsp pepper)

Brown beef or sausage and drain, set aside. Lightly grease & flour pizza pan.

Combine crust ingredients:

Crust Batter

1 cup flour

1 tsp salt

1 tsp oregano

1/8 tsp pepper

2 eggs

2/3 cups milk

Mix until smooth. Pour into pan & tilt to cover bottom. Top with sauce and favorite toppings. Bake 30 minutes at 425ºF. Sprinkle with cheese & return to oven 10 minutes.

CROCK POT APPLE BUTTER

3 lg jars applesauce or 3 lbs. apples, cooked and strained

2 c apple cider

1-1/2 c honey or 3 c sugar

1 t. cinnamon

1/2 t. cloves

1/2 t. allspice

Dash of salt

Put all ingredients in Crock-Pot. Cook 24 hrs on low, stirring occasionally.

CROCKPOT CHOCOLATE CAKE

one cup Bisquick

one cup sugar

one third of a cup + 3 tablespoons unsweetened cocoa

1/2 cup milk

1 tea vanilla

1 2/3 cups hot tap water

Mix Bisquick, 1/2 cup sugar 3 tbs cocoa, milk and vanilla. Spoon batter evenly into greased crock pot. Mix remaining sugar, cocoa and hot water. Pour over batter in crock pot. Cook on high...2 to 2 1/2 hours, or until batter no longer looks shiny on top. Don't over cook! The batter rises to the top like cake...underneath is a rich chocolate

pudding. Serve with ice-cream or whipped cream.

CURRIED CHICKEN and PASTA

8 ounces fettuccine -- uncooked

1/2 cup chicken broth

2 cups broccoli flowerets

2 cups cauliflower flowerets

1 medium carrot -- cut into julienne strips

1/2 cup half and half -- or light cream

14 ounces coconut milk

2 cups cooked chicken -- diced

1 teaspoon salt

1 teaspoon curry powder

2 tablespoons cornstarch

Cook fettuccine according to package directions. Drain. Meanwhile, in a 12-inch nonstick skillet, place broth. Cook over high heat until broth comes to a boil (1 to 2 minutes). Add broccoli, cauliflower, and carrot. Continue cooking until mixture comes to a boil. Reduce heat to medium. Cover and cook until vegetables are crisp-tender (about 10 minutes). Add 1/4 cup of half and half, coconut milk, chicken, salt, and curry powder. Continue cooking until heated through. Meanwhile, in small bowl, stir together remaining half and half and cornstarch. Stir into chicken mixture. Continue cooking until slightly thickened. Spoon over hot cooked fettuccine. Yield: 4 servings.

DEFINING FROZEN DESSERTS

* ICE CREAM: Usually a combination of milk products, such as cream and milk, with a milk fat content of at least 10 percent.

* GELATO: The Italian word for ice cream. Gelato has less air than American ice cream and therefore is denser.

* SHERBET: A combination of sweetened fruit juice, water and milk, it is lighter than ice cream. (This word has only one "r". Pronounce "SHER'-BET".)

* SORBET: A smooth puree of fruit juice, sugar and water (SOR-BAY')

* GRANITA: An ice mixture similar to sorbet with larger crystals

FAJITA RICE SALAD

1/4 cup fresh lime juice

2 tablespoons vegetable oil

1 clove garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 pound beef skirt, top round (3/4-inch thick), or flank steak

2 cups cooked rice, cooled to room temperature

3/4 cup cherry tomato quarters

1/2 cup (2 ounces) shredded Cheddar cheese

1 2-1/4-ounce can sliced ripe olives, drained

1/4 cup sliced green onions

4 flour tortillas, cut into wedges and fried until crisp

1/2 head lettuce, shredded

3/4 cup picante sauce

1/2 cup sour cream

Combine lime juice, oil, garlic, onion powder, cumin, salt, and pepper in shallow baking dish; add beef. Cover and marinate in refrigerator, turning occasionally, 4 hours or

overnight. Remove beef from marinade; grill or broil as desired, basting with remaining marinade, 10 to 12 minutes or to desired doneness. Slice meat diagonally into bite-size

pieces or strips. Combine rice, tomatoes, cheese, olives, and onions in large bowl. Arrange mixture on shredded lettuce. Place beef on top. Serve with crisp tortilla

wedges, picante sauce, and sour cream. Makes 4 servings.

FLUFFY OVEN EGGS AND BACON

4 strips Bacon, cooked crisp and crumbled

1/2 c. chopped Onion

1/2 c. Bisquick or Bisquick Light

3 Eggs or 3/4 cup liquid egg subsitute

1 1/2 c. Skim Milk

1/8 t. Pepper

1/2 c. Monterrey Jack Cheese, grated

Preheat oven to 375 degrees.

Spray 1 1/2 quart casserole with Pam. Sprinkle crumbled bacon and onion in bottom of

casserole. Beat baking mix, eggs, milk, and pepper until smooth. Pour over bacon and onion. Sprinkle with cheese.

Bake uncovered about 35 minutes or until knife inserted in center comes out clean. (or microwave at 70% power for 18 minutes.

FRESH FRUIT TARTS

Makes 10 tarts

1 15-ounce package refrigerated pie crusts or pastry for a double-crust pie

6 cups fresh fruit (combination of thick sliced strawberries, blueberries, seedless grapes, sliced kiwi and drained canned mandarin orange segments)

1 16-ounce jar strawberry pie glaze (available in the produce section)

1 cup frozen whipped topping, thawed, or real whipped cream (can be from a can)

Roll out pie crust on lightly floured work surface. Leave it a full 1/4 inch thick, a bit thicker than for a regular pie. With a fluted or plain 4-inch round cookie cutter, cut out 10 rounds, 5 from each crust.

Lift each circle with your fingers and place, floured side down, on top of the ungreased cup of a standard muffin tin that is turned upside down. Pinch 5 evenly spaced pleats around the cup to adhere the crust to the pan. Prick each pastry shell on the sides and bottom with the tines of a fork. Place muffin tin in refrigerator for 30 minutes or in freezer for 10 minutes.

Preheat oven to 425 degrees. Place chilled muffin tin with pastry shells on a larger baking sheet and bake in center of preheated oven 10 to 13 minutes, until evenly golden brown. Do not underbake. Remove from oven and cool 30 minutes.

Meanwhile, prepare and combine the fruit in large bowl. Pour strawberry glaze over fruit and gently combine with large spatula. Refrigerate 30 minutes, until thoroughly chilled.

Carefully remove cool pastry shells from muffin tin and place on work surface or flat plate. Just before serving, divide

FRESH STRAWBERRY PIE

Makes 1 9-inch pie

3 pint baskets strawberries, washed and hulled (at least 5 cups)

1 baked 9-inch pie shell

3/4 cup sugar

2 tablespoons fresh lemon juice

3 tablespoons cornstarch

1 tablespoon unsalted butter

1 cup cold heavy cream

2 tablespoons confectioner's sugar

1/2 teaspoon vanilla extract

Divide the strawberries into 2 piles. Using 1 pile, fill pie crust with whole berries, cutting berries to fit any empty spaces. If there are any extra berries from this portion, slice and set aside.

Place second pile of berries in bowl and crush with fork or potato masher. Measure into a medium saucepan and add enough water to make 2 full cups of fruit and liquid. Remove 1/4 cup liquid and reserve. Add sugar and lemon juice; bring to boil.

Dissolve cornstarch in reserved 1/4 cup liquid. Stirring constantly with whisk, add to bubbling strawberry mixture and cook until mixture thickens and looks translucent, indicating that cornstarch is completely cooked. Swirl in butter. Remove from heat and let cool till barely warm, about 30 minutes. Stir in any extra sliced berries.

Pour warm mixture over berries in pie shell. Place in refrigerator to chill at least 4 hours. I loosely cover with plastic wrap after about 2 hours, although crust will stay crisper if left uncovered.

Whip cream with sugar and vanilla to stiff peaks. Spread over entire top of pie. Serve immediately or refrigerate.

FRIED CHEESE STICKS

1/2 pound Mozzarella Cheese, part skim milk 4 tsp green onion, minced

1/4 cup Flour 2 tsp parsley, minced

2 medium Eggs - beaten 1 cup spaghetti sauce

1/2 cup Bread Crumbs - dried veggie oil for deep frying

Cut cheese into 2-1/2 × 1/2-inch sticks. Dust with flour. Dip in beaten egg and into crumbs. Press crumbs around cheese and dip again in egg and crumbs to make a firm coating. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired brownness is reached. Remove from oil and drain on paper towels. Repeat until all are cooked. Combine remaining ingredients and serve as a dip for cheese.

Note: Cheese sticks may be baked at 450 degrees F, for 12 - 15 minutes, to avoid

deep frying, but sticks may not retain shape, and will be dryer as a finished product.

GARDEN QUESADILLAS

2 small green and/or red sweet peppers, cut into thin strips

1 small red onion, cut into thin 1-inch-long strips

2 teaspoons olive oil or cooking oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

2 tablespoons snipped fresh cilantro

1/3 cup fat-free cream cheese (tub style)

5 6- to 7-inch flour tortillas

Salsa (optional)

In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside.

Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake in a 425 degree F. oven

for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.

GARLIC INFORMATION AND RECIPE

Hitting it big with grilled elephant garlic

By JANE SNOW

AKRON (OHIO) BEACON JOURNAL

(Published: Wednesday, July 26, 2000)

Big fans of garlic are heading to Gilroy this weekend for "THE" festival. But first they should check out the big garlic available now in stores. We're talking cloves as big as shallots. Bulbs the size of grapefruit.

It's elephant garlic. Now, even the hoi polloi can sample the treat. The majestic bulbs, once sold only in gourmet grocery stores, are showing up in regular supermarkets.

The gourmet stores still carry the biggest bulbs. The ones I bought measured about 5 inches in diameter, compared to the 3-inch bulbs the supermarkets sell. But either size will yield some pretty good eating, despite what the critics say. Some food experts claim elephant garlic is too mild for their tastes. In their abook, "Garlic, Garlic, Garlic," Fred and Linda Griffith write: "Most garlic enthusiasts dismiss it contemptuously -- and we must confess we are among them. This is wimp garlic -- contributing no real presence to a dish."

Not so fast. I've found a way to bring out the best in the gentle giants. I bathe the bulbs in olive oil and grill them over a charcoal fire for some of the best garlic spread this side of Gilroy.

Gilroy is the world capital of garlic-growing and site of an annual garlic festival where the "stinking rose" may be eaten in all its forms, including roasted.

Most recipes calls for roasting the garlic in the oven, but grilling it over indirect heat on a charcoal or gas grill gives it lovely, smoky flavor.

When roasted, elephant garlic becomes mellow and caramel-flavored, and makes a wonderful spread for crusty bread. The giant cloves fall from the paper husks, and spread as easily as butter.

Even regular garlic loses its sharp edge when grilled or roasted. But because elephant garlic is mild to begin with, the roasted version is even more yummy.

Grilled garlic is a great appetizer for an upscale picnic. Those who own both a gas and a charcoal grill can cook the garlic on the gas grill, and save the charcoal briquettes for the main course.

A giant head of elephant garlic cooks in about 40 minutes on a grill. The coals or lava rocks should be restricted to one side of the grill, and the garlic placed on the other side.

The lid is closed to allow the heat to circulate all around the bulb, softening it to paste-like texture. If the garlic acquires a few charred edges, all the better.

The garlic bulb is roasted whole, with just the outer loose, papery layers removed. Care should be taken that enough skin is left on the bulb to hold the cloves together.

Before roasting, the top fourth of the bulb is sliced off and discarded, exposing the tops of the cloves. After grilling, the soft cloves must be squeezed from the papery skin when using smaller bulbs.

With elephant garlic, the skin usually falls away. While still warm, the soft, sweet garlic is spread on thin slices of French bread.

Our recipe is simplicity itself. Olive oil seasoned with thyme, salt and pepper is drizzled over the cut bulbs and placed on the grill. For practically no work, you get a luscious appetizer.

GRILLED ELEPHANT GARLIC

1 giant (5-inch) or 2 large (3-inch) bulbs of elephant garlic

4 tablespoons olive oil

1/4 tablespoons dried thyme

Salt and pepper to taste

Remove any loose outer skin on the bulbs, leaving enough skin to hold the cloves together in a head. With a sharp serrated knife, slice off the top fourth of the bulb (the pointed end) and discard.

In a custard cup or other small container, combine the olive oil, thyme, salt and pepper. Drizzle the oil over the cut surfaces of the bulbs, allowing it to soak into the interior. Coat the outer surface of the bulbs lightly.

Heat one side of a gas or charcoal grill. When hot, place garlic bulbs cut-side down on the grill opposite the hot coals. Cover and roast for about 40 minutes, turning occasionally, until garlic is very soft. Squeeze garlic from the skin or peel off the skin. Spread the warm garlic on thin slices of French bread. Serves 4 to 6.

GOLABKI

(Polish stuffed cabbage rolls)

3 cups water

1 teaspoon salt

2 cups medium grain rice

2 medium onions, finely chopped

1 tablespoon bacon fat

Freshly ground black pepper to taste

1 1/2 pounds extra lean ground beef

2 slices bacon, cooked and crumbled

Salt to taste (optional)

1 large green cabbage

1 10 3/4-ounce can condensed tomato soup

Boil water with salt. Add rice and cook 15 minutes, until firm. Cook onions in bacon fat until transparent and beginning to brown. Add to rice in large bowl. Pepper the ground beef and crumble into bowl. Add crumbled bacon. Mix with fork to prevent mashing ingredients. If desired, add salt to taste.

Cut and remove core from cabbage. Put whole cabbage into large pot of boiling water and boil, removing leaves one at a time as they wilt. Place leaves in colander to drain and cool as you continue working. When all leaves have been separated and removed from the water, trim the spine of each leaf with a very sharp knife held parallel to the leaf surface (you do not cut through the leaf, but along the surface to ``thin'' the spine and make the leaf flexible enough to wrap around the stuffing).

Place filling inside each leaf and roll from the core end, tightly, tucking in sides as you go. They should be long and narrow, not overstuffed. Stack rolls in Dutch oven. Spoon tomato soup over the top. Bake at 350 degrees for 1 1/2-2 hours. Makes 20 to 30 rolls.

HERBED SALMON BAKED ON ROCK SALT

Serves 8

For vinaigrette:

3/4 cup olive oil

1/4 cup sherry vinegar

1 teaspoon Dijon mustard

1 red onion, thinly sliced

2 teaspoons capers, drained

1 teaspoon chopped fresh basil

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

For salmon:

4 pounds salmon fillet, pin bones removed, skin intact

2 tablespoons mixed minced fresh herbs such as tarragon, basil and flat-leaf parsley

2 tablespoons fennel seeds, cracked

1 teaspoon salt

1/2 teaspoon ground black pepper

Rock or kosher salt for pan

For vinaigrette: Whisk together oil, vinegar and mustard. Stir in remaining ingredients. Cover and refrigerate. Can be made up to 2 days ahead.

For salmon: Rub fillet with herbs and fennel. Season with salt and pepper. At this point, salmon can be covered and refrigerated overnight.

Preheat oven to 325 degrees. Cover jelly-roll or roasting pan with foil. Pour rock or kosher salt into pan, covering surface. Place salmon, skin side down, on salt. Bake 35 to 40 minutes, until salmon is opaque on outside and slightly translucent in center. Remove from oven, cover loosely with foil, and let stand 5 minutes (salmon will continue to cook). Use wide spatula to remove salmon from salt. Remove skin and portion fish onto plates. Spoon vinaigrette over each portion.

INSTANT LEMON TEA

makes 2 quarts

2qt. water

2 Tblspoon instant tea

1 (2 qt. size)packet of Lemonade Kool-aide or Wylers (Lemonade or Pink

Lemonade), unsweetened

3/4 cup sugar

ITALIAN SALAD

2 cups uncooked pasta - seashells, mac, spaghetti, etc.

1/4 cup oil 1/2 grated parmesan cheese

1 tablespoon Basil - dried

1 teaspoon minced garlic = about 2 cloves

2 1/2 cups fresh chopped Broccoli - about 1 good sized bundle

1 - 16 oz. can medium black olives - drained

1 - 16 oz. can stewed tomatoes - cut into bite sized pieces.

Extra Parmesan cheese for topping.

Boil water, cook pasta until done, While waiting for pasta, - in large bowl put Oil, cheese, basil and garlic. Mix well. Drain pasta and run under cool water under cool to the hand, drain again . Add pasta to oil, cheese basil, garlic mixture, in large bowl.

Mix well, add Broccoli, black olives, and tomatoes. Chill until ready to serve and for flavors to settle in. Serve. Optional - sprinkle additional cheese over salad.

KING RANCH CHICKEN CASSEROLE

1 cup Onions -- diced

1 cup Green Bell Peppers -- diced

1/2 pound Mushrooms

1/8 cup Butter or Margarine

1 can Cream of Mushroom soup, condensed

1 can Cream of Chicken soup, condensed

1 pound Cheddar Cheese -- shredded

2 cups Chicken, white meat -- cooked and diced

1 can Tomatoes -- with Green Chilis

1 clove Garlic -- minced

2 tablespoon Chili Powder

1 tablespoon Chicken Broth

12 large Corn Tortillas -- torn into quarters

In a large pan, saute onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until

bubbly. (This recipe freezes well. To use, thaw overnight in refrigerator and bake

as directed above.)

LEMON HERBED STEAK

16 ounces boneless beef top loin steaks (approximately 1 pound) -- cut 1 inch thick

Salt

1 large garlic clove -- crushed

1 teaspoon lemon peel -- grated

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

In small bowl, combine seasoning ingredients; press into both sides of beef steaks.

Place steaks on grid over medium ash-covered coals. Grill uncovered 16 to 18 minutes for medium rare to medium doneness, turning occasionally.

Trim fat from steaks. Carve steaks crosswise into thick slices; season with salt, as desired. Yield 4 servings.

LENTIL AND ITALIAN SAUSAGE SOUP

1/2 lb. lean bacon diced

1 lb sweet Italian sausage

1 parsnip, chopped

1 large carrot, chopped

1 small anise or fennel root, chopped

1 cup lentils, cleaned and rinsed

8 cups chicken stock

1 T. cider vinegar

2 cloves garlic, minced

1/2 tsp thyme

1/2 tsp marjoram

1 smoked ham hock

2 cups chopped fresh spinach leaves

Fry out bacon over medium heat until pieces are crisp and fat is released. Cut sausage into 3/4" long pieces; brown with bacon. Chop parsnip; add to pot, then chop carrot and add to pot, chop onion and add to pot chop anise and add to pot. Lastly chop mushrooms and add to pot. Saute mixture about five minutes after each vegetable addition while preparing the next vegetable. After adding mushrooms and sauteing for five minutes, add lentils; saute an additional five minutes, stirring constantly. Add

chicken broth, vinegar, spices and ham hock. Cook until lentils are tender and ham is falling off hock, about 60 to 90 minutes. Just before serving stir in chopped spinach; cook an additional five minutes. Serves 6 to 8

MANGO MINT MOJO

Makes 2 cups

2 ripe mangoes, peeled, pitted and chopped

1/2 cup freshly squeezed lime juice

1/2 cup chopped fresh mint leaves

Place mango, lime juice and mint in a blender. Puree. Keep refrigerated up to 2 days. Use as dressing for cold seafood, fried fish or sauteed veal.

Papaya, rosemary and garlic mojo

Makes about 1 1/2 cups

2 tablespoons olive oil

1 tablespoon minced garlic

1 ripe papaya, peeled, seeded and cut into 1/2-inch dice

1 tablespoon chopped fresh rosemary

1 teaspoon sugar

Salt and pepper to taste

Heat olive oil in a pan or skillet and saute garlic over medium heat for 3 minutes. Add papaya, rosemary, sugar and salt and pepper and remove from heat. Let cool, transfer to a mixing bowl, and chill in refrigerator before serving. Goes well with any firm-fleshed fish or lamb.

MARINATED ONION RINGS

4 med onions (I like to use 2 purple and 2 white)

1/2 tsp salt

1 cup vinegar (experiment with balsamic or an herb vinegar)

1 cup water

1/2 cup sugar

1/2 tsp salt

pepper to taste

1 cup sour cream (low fat may be used and I have used yogurt also)

1 tsp poppy seeds( more if you like)

Slice onions into rings and separate. Cover with boiling water and drain immediately. Combine vinegar, water, sugar salt and pepper and bring to a boil. Pour over onion rings and marinate in fridge for 1 hour. Add sour cream and poppy seeds and toss well.

MASHED POTATO BREAD

(PAIN A LA POMME DE TERRE)

1/4 cup tepid milk

1 1/4 cup tepid water

2 packages active dry yeast

8 cups flour

2 teaspoons salt

4 medium potatoes, boiled, peeled mashed (about 2 cups)

Mix the milk and water together in a bowl. In a separate bowl, mix the yeast with 1/2 cup of the tepid milk and water mixture. Set aside.

In a large bowl, sift flour and salt together. Rub the mashed potatoes into the flour, as if rubbing in fat, to make a smooth mixture. Add more flour if needed. Work in the yeast mixture and the rest of the liquid. Knead thoroughly; let dough rise until doubled in bulk, about 2 hours.

Punch down the dough, knead it lightly, lay it on a floured baking sheet and shape it into a round or oval loaf. Cover the loaf with a damp cloth and let it rise for about 30 minutes, or until it has increased in bulk by half.

Bake loaf in a preheated 425 degree oven for about 45 minutes or until the crust is light brown. Makes about 25 slices.

MISSOURI COOKIES

2 cups granulated sugar

3 tbls. unsweetened cocoa powder

1 stick butter

1/2 cup milk

pinch salt

1 tsp. vanilla extract

1/2 cup + 1 tbls. peanut butter

3 cups Quick Cooking Oats

Combine first 4 ingredients in 2-qt. saucepan. Heat over medium heat until mixture comes to a FULL ROLLING BOIL. Boil for one minute. Remove from heat. Add remaining ingredients and blend well. Place by teaspoonfuls on waxed or parchment paper. Allow 5 to 10 minutes to "set" before serving.

Note: The is more like a candy than a cookie - very rich. It is important to bring mixture to a full boil before boiling for one minute. If you do not boil long enough, cookies will not set; if you boil too long, they will be dry.

MOCHA CHEESECAKE

2 C crushed chocolate wafers

2 tbsp ground coffee

1/2 stick butter

3 lbs cream cheese, at room temp

2 C sugar

3 shots Expresso, cooled

6 eggs, room temp

1 1/2 C heavy cream

1/2 C flour

1 tsp vanilla

pinch salt

1/4 C coffee flavored liqueur

12 chocolate covered Expresso beans (for garnish, not a must)

12 sprigs fresh mint (for garnish, not a must)

Preheat oven to 350 F. Combine crumbs, ground coffee, & butter together. Mix well & press into 10 in springform pan. In large bowl of mixer, or processor, beat cream cheese until smooth. Add 1 1/2 C of the sugar, blend well. Add eggs one a t a time mixing well after each addition. Add 2 shots of cooled Expresso & 1/2 C heavy cream. Add flour, salt, & vanilla, blend until smooth.

Pour into prepared pan & bake for 1 hr 15 min or until cake is set (if you insert tooth pick into center of cake it will NOT come out clean. Cake will continue to bake as it is cooling) If cake starts getting to dark on top, place sheet of foil over the top of cake. Remove from oven & with a knife loosen sides from pan (This will prevent cracking as cake cools) Cool completely before cutting. In bowl of mixer fitted with a whip attachment, combine remaining 1/2 C sugar, shot of Expresso, 1 C of cream, & Coffee

liqueur. Whip until medium peaks form. Slice cake, spread whipped topping evenly over top of cake, or you can spread before slicing, garnish as you wish. Fresh coffee, Expresso, cappuccino, or nice dessert wine is nice accompaniment.. Yields 12 servings

MUTTER PANIL

(cheese and peas)

1 quart whole milk

1 tablespoon lemon juice

4 tablespoons oil, plus more for browning cheese

1 onion

1-inch length fresh ginger, peeled

5 garlic cloves

2 green chiles (such as jalapeño)

4 tablespoons oil

1 teaspoon cumin

1 teaspoon salt

1 teaspoon garam masala (Indian spice blend)

1 1/2 cups frozen peas

Fresh Indian cheese

1 cup fresh tomatoes, cut up, or 2 tablespoons tomato paste

To make fresh Indian cheese (panil), place milk in stainless steel pot and bring to boil, stirring regularly with wooden spoon. Make sure milk doesn't burn because it becomes unusable.

When milk is boiling, remove from heat and add lemon juice. The milk will begin to curdle. Have another pot ready, with a strainer covered with cheesecloth. Scoop curds and whey into strainer, draining away whey. Wrap cheesecloth to cover curds completely, and press a bit with your hands or a spoon, squeezing out all of the whey. A ball or block of paneer should remain.

Cut into small cubes and brown in a pan in about 2 inches of oil, cooking as you would french fries. Remove and drain. Set aside.

To make the main dish, combine onion, ginger, garlic and chiles and process in a food processor or blender. Brown in 4 tablespoons oil. Add cumin, salt, garam masala, peas, cheese pieces and tomatoes. Cook 10 minutes.

NUTTY CHOCOLATE SOUR CREAM PIE

4 eggs

2/3 cup sour cream

2/3 cup firmly packed brown sugar

1/4 cup honey

1 teaspoon vanilla extract

2 cups pecans -- chopped

1 cup semisweet chocolate chips

1 pie crust (9 inch)

Preheat oven to 350 degrees F. In large bowl, combine eggs, sour cream, brown sugar, honey, and vanilla extract; beat well. Stir in pecans and chocolate chips. Pour into prepared pie shell. Bake 40 to 45 minutes. Serve warm (with whipped cream, if desired). Yield: 10 servings.

ORANGE SWIRL BISCUIT PINWHEELS

Makes 10-15, depending on size

2 cups Self-rising Flour

2 Tbsp. grated Orange Peel (divided)

3/4 tsp. Cinnamon (divided)

1/3 cup Sugar (divided)

1/3 cup Oil

1/2 tsp. Vanilla

2/3 cup Milk

1/3 cup finely chopped Walnuts (divided)

1/3 cup (approximate) Powdered Sugar

2 Tbsp. (approximate) Milk

Preheat oven to 425-F degrees.

With your measuring cup, place flour in a medium-large bowl; mix in about half the orange peel, a pinch of the cinnamon, and all but a tablespoon or so of the sugar.

(Save that "spoonful of sugar" along with half the reserved orange peel, to mix with most of the walnuts to make a simple and delicious filling for the pinwheels.)

Pour oil to the one-third-cup mark of the measuring cup; add vanilla; fill cup to the brim with milk. Pour liquids into the dry ingredients all at once, and stir with a fork to moisten everything equally. Knead a few times to finish the process, then pat out into a rectangle. Mix the cinnamon and half the remaining orange peel with the reserved tablespoon of sugar and almost all the nuts (reserve 1 or 2 tablespoonfuls); sprinkle evenly over the dough. Roll up the dough and filling and cut across the roll, forming "pinwheel" biscuits. (This dough is very soft, so if the pinwheels crush a little in the cutting and lose their shape, you may want to fan out their edges a bit - this makes them more attractive, and makes a home for the glaze, too.)

Bake for about 15 minutes. Stir up a simple glaze with a little powdered sugar, the reserved orange rind and nuts, and just enough milk to allow it to moisten the tops without becoming either too runny or too lumpy.

PEANUT BUTTER AND BANANA SHAKE

1 cup milk

5-6 ice cubes

1/2 banana (overripe is fine!)

1/3 C. peanut butter (chunky gives more texture)

1 packet Sweet 'N' Low

Put the milk in the blender first, then add the ice. (Putting the ice first can cause a blockage of the blades.) Blend on low until the ice is in small pieces. If the mixture is too runny, add another ice cube, and blend. Add banana and peanut butter, give them a whirl, then add the Sweet 'N' Low. When it is all blended, pour and serve. NOTES: If bananas are going "bad" (the peel is black), peel 'em, cut them in half, put them in a ziplock, and add them to the freezer. The banana is just fine for more shakes at a later date. OPTIONAL: Instead of the peanut butter, add 3-4 strawberries. (You can

freeze these in Ziplock bags as well.)

PEANUT BUTTER AND HOT FUDGE PUDDING CAKE

1/2 Cup All purpose flour

1/4 Cup sugar

3/4 tsp baking powder

1/3 Cup milk

1 Tbsp vegetable oil

1/2 tsp vanilla

1/4 Cup peanut butter

1/2 Cup sugar

3 Tbsp Unsweetened cocoa powder

1 Cup boiling water

In a bowl, combine flour, 1/4 cup sugar, and baking powder. Add milk, oil, and vanilla; stir until smooth. Mix in peanut butter. Pour into Crock-Pot. In the same mixing bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in Crock-Pot. DO NOT stir. Cover and cook on High 2 to 3 hours or until toothpick inserted comes out clean. Serve warm with ice cream.

PEPPERONI AND CHEESE BREAKFAST BURRITOS

6 ounces Pepperoni Sausage -- shredded or cubed

12 Eggs -- slightly beaten

3 cups Cheddar Cheese -- shredded

to taste Salt and Pepper

12 large Flour Tortillas

In a large frying pan, brown shredded pepperoni until it has turned a dark red and you have a skim of grease in the frying pan. Add eggs, then season to taste with salt and pepper. Cook, constantly stirring, until eggs are nearly cooked, and have a creamy, curd consistency. Remove pan from heat and set aside. (Eggs will continue to cook as they cool). To make burritos, first warm tortillas for a minute in microwave, or steamer. Next, place about 1/3 - 1/2 cup pepperoni/egg mixture and 1/4 cup shredded cheese into

center of tortilla. Fold, by first bringing each end in, and then rolling tortilla from one side to the next, so you have a finished burrito which is closed on each end. When all 12 burritos have been assembled, serve hot with desired side dishes for breakfast.

Note: If you are making the burritos to freeze for later use, wrap each burrito in a paper towel, and freeze in individual zip baggies. When ready to cook frozen burrito, place in microwave oven, still wrapped in paper towel, and cook for 2-3 minutes or until warmed through. The paper towel will help burrito retain its moisture and to heat evenly.

copyright 1999, Kaylin Cherry/Real Food for Real People

PROPANE BARBECUE TANK INFORMATION

Regarding an earlier email concerning frosty propane tanks, most all of the elements and many compounds (including propane gas) can be made to exhibit changes in phase (solid/liquid/vapor) by varying temperature and pressure. Ice melts into water as temperature rises above freezing (32°F.), and then the water turns to steam as the

temperature rises above boiling (212°F.) (both examples at standard atmospheric pressure.). An automobile cooling system operates under pressure to prevent the coolant from boiling at temperatures higher than 212°F (increases efficiency); whereas ice skates work because the extreme pressure under the edge of the blade turns a thin layer of ice into water, only to refreeze once the skater passes and the pressure is removed.

In the case of LP gas stored in the tank of, let's say, your barbecue grill, the undisturbed gas is at the same temperature as its surroundings, but under a fair amount of pressure. If one reduces the pressure rapidly enough to cause the gas in the tank to boil, say by opening the valve wide into the air, the temperature of the tank would indeed drop, even forming frost on the valve. This is the principle by which evaporative refrigeration works.

However, the conditions aren't nearly met in the normal use of a gas grill. The volume of gas being used is minuscule...

There are companies manufacturing self-adhesive liquid-crystal tank level gauge strips which one merely sticks to the side of the tank, and then pours hot (boiling?) water over the tank and gauge. The liquid level is revealed because the empty part of the tank doesn't lose heat as fast as the part in contact with the LP, which sinks off (absorbs) the heat rapidly. The gauge reveals this difference in temperatures.

RED LOBSTER CAJUN SEASONING

2 teaspoons cayenne pepper

1 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon cumin

1 1/4 teaspoons dry mustard

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

Combine all ingredients, stirring to blend well. Place in an airtight container and store in a cool, dry place. Makes 1/4 cup.

ROASTED CORN AND PEPPER SALSA

1 ear fresh corn

1 canned chipotle chile, seeded and minced

1 red bell pepper, roasted, peeled, seeded and cut into 1/2-inch dice

1 yellow bell pepper, roasted, peeled, seeded and cut into 1/2-inch dice

1 green bell pepper, roasted, peeled, seeded and cut into 1/2-inch dice

1/2 tablespoon chopped fresh oregano leaves

1 tomato, seeded and cut into 1/2-inch dice

3/4 teaspoon sugar

1/4 cup olive oil

1 1/2 tablespoons cider vinegar

Salt and pepper to taste

Blanch corn for 1 minute, then brush with a little olive oil and roast over an open gas flame or in a 425-degree oven just until corn begins to blacken. Cut kernels off the cob. Combine corn and all other ingredients in a mixing bowl. Refrigerate for up to 2 days. Serve with grilled chicken breasts, sauteed turkey breasts, or steaks or other cuts of beef Makes 2 cups

SALMON SALAD

1/2 package (appox 4 oz) macaroni (cooked, well drained & chilled)

1 can salmon (drained, bones & skin discarded) (tuna would work too)

2 hard boiled eggs (chopped)

1/2 bunch green onions (cleaned & sliced)

1/2 bunch radishes (cleaned & chopped)

2 ribs celery (strings removed & chopped)

enough Miracle Whip (or salad dressing) to moisten

Mix above ingredients. Add enough Miracle Whip to moisten, add salt and coarse ground black pepper to taste, chill well...serves 4 to 6 people

SHAKE AND BAKE

4 cups Flour

2 Tsp. Cayenne Pepper

1 cup Bran Flake Cereal (crushed)

2 Tbsp. Parsley Flakes

2 Tsp. Garlic Powder

1 Tbsp. Onion Powder

2 Tsp. Chili Powder

2 Tbsp. Taco Seasoning

1 Tsp. Ground Pepper

1 Tsp. Curry Powder

1 Tsp. Basil

1 Tsp. Oregano

Mix together well. Preheat oven to 400 F Dredge 1 disjointed chicken in above mix. Melt 1/4 cup butter in a shallow 9 x 12 baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 min. Turn skin side up, reduce heat to 350F and bake until tender; 30 - 35 minutes.

SOUR CREAM CHOCOLATE CHIP CAKE

*This recipe requires the Bread N' Cake Bake Pan. You can purchase it

from Rival.*

1/2 Cup butter

1 Cup sugar

2 eggs

1 Cup sour cream

1 tsp vanilla

2 1/2 Cups All Purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp. salt

1 Cup chocolate chips

Grease and flour inside of Bread N' Cake Bake Pan. Cream butter and sugar with an electric mixer. Add eggs and beat well. Mix in sour cream and vanilla. In a small bowl, combine flour, baking soda, baking powder and salt. Add to the creamed mixture. Stir in chocolate chips by hand. Pour into prepared Bread N' Cake Bake Pan. Place lid on pan. Place Bread N' Cake Bake Pan in Crock-Pot. Cover Crock pot and cook on High for 4 hours or until toothpick inserted comes out clean.

SPINACH and ARTICHOKE DIP

1/4 cup olive oil

2 tablespoons unsalted butter

3/4 cup diced white or yellow onion

1 1/2 tablespoons minced garlic

1/2 cup all-purpose flour

1 1/2 cups chicken stock

1 1/2 cups heavy cream

3/4 cup freshly grated Parmesan cheese

2 tablespoons crumbled bouillon cubes

1 1/2 tablespoons freshly squeezed lemon juice

1 teaspoon sugar

3/4 cup sour cream

12 ounces frozen spinach, defrosted, drained, & chopped

6 ounces canned artichoke bottoms, drained and cut into

1/8-inch slices

1 cup finely shredded Monterey Jack cheese

3/4 teaspoon hot sauce (such as Tabasco)

In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 min. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring

continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and hot sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately with toasted pita chips that have been cut into wedges.

Makes 8 to 10 servings

SULTANS DELIGHT

4 boneless, skinless chicken breast halves

1 tablespoon canola or other oil

2 small onions, sliced medium

2 cups chicken broth/stock

1 cup dry white wine

1/4 cup brown sugar

1 small lime, sliced thin

1 tablespoon curry powder

1/2 cup creamy peanut butter*

1 apple, Granny Smith or other tart variety, cored, seeded, stem removed, cut in eighths

1/3 cup almond slivers

1 cup dates

In nonstick pan, heat oil over moderate heat. When oil is hot, add the onion slices. Stir to separate and turn, cooking till transparent. Add the chicken, cooking till light brown on both sides. Add the broth, wine, brown sugar, lime, and curry powder, and simmer 10 minutes. Reserve the chicken, and add the peanut butter. Stir till blended, add the apples, and cook for one minute more. Return the chicken to the pan, cook for another three minutes, and remove from heat. Add the almonds and dates. Serves 4.

SUMMERTIME PEACH PIE

Makes 1 pie

8 ounces cream cheese

1/4 cup sugar

1/2 cup cold heavy cream

2 tablespoons Grand Marnier or peach brandy

Zest of 1 small orange

1 baked 9-inch pie shell

1/2 cup orange marmalade

3 large fresh peaches, skinned, stoned and thickly sliced

With electric mixer, beat cream cheese with sugar until fluffy, 1 minute. Slowly pour in heavy cream, then add liquor and zest. Beat until smooth. Spread in bottom of baked pie shell, cover with plastic wrap, and refrigerate 1 hour to chill thoroughly.

Heat the marmalade in small saucepan or microwave to liquefy. Arrange sliced peaches in overlapping circular pattern over cheese filling, completely filling crust and covering filling. Pour warm marmalade over fruit, filling in the creases and binding fruit. Use pastry brush to coat peaches, if necessary. Refrigerate at least 1 hour before serving.

TOMATO CANNING

Prepare tomatoes in the way you like. Some people plunge them in boiling water to skin them. I actually peel mine with a knife. Sterilize your jars and lids as you normally would. You don't cook your tomatoes, just pack them, either whole or cut into pieces (I like mine whole) into jar, filling to the top. Pack it good and full. I add about a teaspoon of salt to a quart, but this is optional. Put on lids and rings and sit on a cookie sheet. Place in 250 degree F oven for 2 hours. Turn the oven off and leave the door closed for 12 hours or over night. When you take your jars out, check to make sure all have sealed.

TRIPLE CHOCOLATE SURPRISE

1 pkg. chocolate cake mix

8 oz. sour cream

1 pkg. instant chocolate pudding mix

1 Cup chocolate chips

3/4 cup oil

4 eggs

1 Cup water

Spray Crock pot with non-stick cooking spray or grease lightly. Mix all ingredients together in a bowl. Pour into Crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.

TURKEY OR CHICKEN BREASTS ALFREDO

1 Package sliced turkey breasts

(or 4 to 6 boneless chicken breasts pounded thin)

1/2 cup flour

3 eggs, beaten

3 Tbs. water

1/2 cup parmesan cheese

1/4 cup minced parsley

1/2 Tsp. salt

1 cup fine unseasoned bread crumbs (May need a bit more)

3 Tbs. butter

2 Tbs. vegetable oil

Cheese sauce (recipe to follow)

1 1/2 cups shredded mozzarella cheese

1. Coat turkey in flour. Mix eggs, water, parmesaen cheese, parsley and salt. Dip turkey in egg mixture and then into bread crumbs. Coat well.

2. Heat butter and oil in large skillet. Cook turkey in batches over medium heat until golden brown, flip and continue cooking till other side is golden as well. Remove turkey to large baking dish. Try not to overlap as much as possible, make one layer.

3. Heat oven to 425 degrees. Pour cheese sauce over chicken. Top each piece with shredded Mozzarella cheese. Bake uncovered, until cheese melts and chicken is tender, about 8 minutes.

Cheese Sauce

1 cup whipping cream

1/4 cup water

1/4 cup butter

1/2 cup parmesan cheese

1/4 cup minced parsley

Heat cream, water and butter in a 1-quart saucepan until butter melts. Add cheese, stir constantly over medium heat for about 5 minutes. Don't let boil. Stir in parsley.

WARM COUSCOUS SALAD

with lamb and dates

2 tablespoons olive oil, divided use

1/2 teaspoon salt, plus more to taste

1 pound boneless leg of lamb

Salt and freshly ground pepper

1 1/3 cups instant couscous

3 cloves garlic

1 medium onion, about 8 ounces

1 pound bag frozen sliced carrots

2 teaspoons ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 cup dates

1/3 cup pine nuts

1/3 cup fresh mint leaves or flat (Italian) parsley leaves

Put 2 cups hot tap water in a 2-quart saucepan over high heat. Add 1 tablespoon of the olive oil and 1/2 teaspoon salt, cover and bring to boil.

Meanwhile, put 12-inch saute pan or Dutch oven over medium heat. Cut lamb into 1/2-inch cubes. Add remaining 1 tablespoon oil to pan. Season meat with salt and pepper and add it to saute pan. Increase heat to high and stir.

When couscous water boils, add couscous, stir and turn off heat. Cover and let couscous steam 5 minutes. (Or put couscous, 1 tablespoon olive oil, 1/2 teaspoon salt, and 2 cups water in a microwave-safe container. Cover and cook on high power for 6 minutes. If using microwave, also let couscous steam for 5 minutes.)

Peel garlic. Peel and quarter onion. Put both into food processor and pulse just until chopped. Add to lamb and stir. Add frozen carrots, cumin, cinnamon and cayenne. Stir, cover and reduce heat to medium.

Cut each date into thirds, crosswise. Add to lamb mixture. Cook, covered, until lamb is just tender, 3 to 5 minutes. Stir once or twice and lower heat if meat begins to stick to pan. While couscous steams and the lamb finishes cooking, toast pine nuts in a cast iron skillet over medium heat, about 3 minutes. Chop mint.

When couscous has finished steaming, spoon it into a large bowl. Fluff with large fork, breaking up any clumps. Fold lamb mixture into couscous. Sprinkle with pine nuts and mint or parsley. Serves 4

WATERMELON COOKIES

3/4 cup margarine

3/4 cup sugar

1 egg

1/2 tsp almond extract

2 1/4 cups all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

red and green food coloring

Mini chocolate chips or sprinkles

Sesame seeds (if desired)

Cream butter, sugar, egg and extract, mix in flour, baking powder, and salt. Remove 1 cup of dough and set aside. Mixing at low speed, add enough red food coloring to dough to tint deep red. Roll into a 3 1/2" thick tube; wrap in plastic wrap and refrigerate until firm (about 2 hours). Divide 1 cup of reserved dough in half. Add enough green food coloring to one part. Wrap with plastic wrap and chill until firm. Do not tint the remaining dough. On floured sheet of wax paper, roll untinted dough into an 8 1/2 x 3

1/2" rectangle. Roll up and encircle the red dough with untinted dough; set aside. On floured wax paper, roll green dough into a 10x3 1/2" rectangle. Place tube of red/untinted dough along the short end of the green dough. Roll up and encircle the tube with green dough. Cover entire roll tightly; refrigerate at least 8 hours or overnight. Unwrap dough, and cut into 1/8" slices and then cut in half. Place 1" apart on ungreased baking sheets. Lightly press chocolate chips, sprinkles and sesame seeds (if desired) into each slice to resemble watermelon seeds. Bake at 375 degrees for 6-8 minutes or until cookies are firm but not brown. Remove to wire rack. Makes 3 dozen.