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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).

APPEL BEIGNETS 03

BLACK OLIVE CARAMEL 03

BLACK RUSSIAN CAKE 04

BRIE AND ROASTED RED PEPPER SOUFFLE. 05

BROCCOLI CASSEROLE II 05

BROCCOLI CASSEROLE 06

BROCCOLI SPINACH CASSEROLE 06

CANNING INFORMATION 06

CAULIFLOWER WITH GARLIC AND PAPRIKA 08

CBL HEARTLAND TURKEY NOODLE SOUP 09

CHERRY CHOCOLATE CHIPPERS 09

CHOCOLATE PEANUT BUTTER FUDGE 10

CHRISTMAS BELL COOKIES 10

CHRISTMAS JEWELS 11

CORN BREAD SALAD 11

CORN SPOONBREAD CASSEROLE 12

CRANAPPLE SPINACH SALAD WITH SPICED 13

CUMIN SCENTED SALMON WITH PINEAPPLE. 13

CURRIED VEGETABLES IN PUFF PASTRY 14

DIABETIC MELT AWAY CANDIES 15

EASY PEANUT BUTTER COOKIES 15

EGGPLANT PARMIGIANA 16

FERRAN ADRIA 16

FIVE SPICE CIDER BRINED TURKEY 17

GRAPEFRUIT CAKE 18

KAHLUA PUMPKIN PIE 19

LEMON GARLIC OLIVES 20

LENTILS AND CRISPY ONION RINGS 20

LOW FAT MUSHROOM GRAVY 21

MAKE AHEAD MASHED POTATOES 21

MANHATTAN CLAM CHOWDER 22

MARINATED ROASTED YAMS 23

MASHED POTATO CANDY 23

MEAT AND POTATO CHOWDER 24

MILK AND COOKIES INFORMATION 24

NONDAIRY WHIPPED CREAM 26

PAELLA INFORMATION 26

PAELLA 27

PECAN CARROT COOKIES 28

PORK WITH CUMIN LEMON AND CILANTRO 29

PORTOBELLO PECAN STUFFING 30

PUMPKIN HAZELNUT ROULADE 30

PUMPKIN SWIRL CHEESECAKE 33

RUSSIAN EGGS 34

SAFFRON INFORMATION 34

SALMON A LA GALLEGA 35

SAVORY CHEESE AND SCALLION SCONES 35

SHERRIED CHERRIES 36

SIMPLE HERBED BREAD STUFFING 36

SORBET BOUQUET 37

SPICED LAMB AND RICE 38

SPICED PECANS 39

SPICED SWEET POTATO PEAR CASSEROLE 40

SPINACH SOUFFLE 41

SWEET POTATO COOKIES 41

TANGY TEAS 42

TARTA DE QUESO 43

TIRAMISU 43

TOFU PUMPKIN PIE 45

TON TONGUE TOFFEE 45

UNFRIED CHICKEN 46

WHITE CHOCOLATE CHEESECAKE 46

APPEL BEIGNETS

(Appleflappen) (another Dutch treat)

1 cup flour

pinch salt

1 1/2 tsp baking powder

1 egg

2/3 cup room temperature beer

apples - pippins are best but any tart, crisp apple will do

oil for deep frying

sugar and cinnamon

powdered sugar

Peel and core apples. Slice about 1/4 inch thick and sprinkle each layer with cinnamon and sugar. I do this part early in the evening. Mix the flour, salt and baking powder. Beat the egg into the beer, stir in flour mixture. Dip the apple slices in batter, then fry in deep fat until lightly browned. Drain in brown paper bag. Place on paper towel lined plate or platter then sift powdered sugar over each layer or drip in cinnamon and sugar mixture to coat.

BLACK OLIVE CARAMEL

This is a terrific example of the Catalan penchant for combining sweet and salty flavors together. A Sent Sovi favorite, this sauce works well with fresh mango or even for dessert with white chocolate.

1/2 cup (4 ounces) black olive puree (made by pureeing any black olive such as nioise in a food processor until it resembles a tapenade; or using prepared black olive puree available in stores)

2/3 cup (4 ounces) granulated sugar

Water

Place olive puree in a strainer to get rid of excess oil. Set aside.

Combine sugar and approximately 3 tablespoons water in a heavy saucepan. Stir to make a slurry of a wet sandy texture. Place saucepan over medium heat and do not shake pan or stir until sugar dissolves and starts to bubble. Turn heat to high. When sugar starts to caramelize, gently swirl the pan over the heat until it turns a beautiful amber color.

Add all of the olive puree and stir with a wooden spoon until it is completely incorporated and then remove from the heat. Add a small amount of water until you have a sauce-like consistency, and allow to cool. Use at room temperature. Will keep refrigerated for up to 2 weeks.

Note: It is important to use an equal amount by weight of black olive puree and sugar. Thus, if you are using cup-measurements, you should not halve or double the recipe unless you first weigh the sugar and the olive puree on a kitchen scale to ensure they are of equal weight.

BLACK RUSSIAN CAKE

1 19-ounce devil's-food cake mix (without pudding in mix)

1 4-serving-size package instant chocolate pudding

1/2 cup vegetable oil

4 eggs

3 teaspoons instant coffee granules

1/2 cup hottest tap water

1/4 cup coffee liqueur (such as Kahlua)

1/4 cup vodka

1/4 cup creme de cacao

Glaze (recipe follows)

Microwave method: Using solid shortening, grease a microwave Bundt pan. Set aside. Sift cake mix into a large bowl. Add pudding, oil and eggs.

Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and creme de cacao. Blend with a wooden spoon. Pour into prepared pan. Turn a glass pie plate upside down on floor of microwave oven and place Bundt pan on it. (Not necessary in ovens with a rotating carousel.

Rotating cake every few minutes, microwave on medium (50 percent power) for 8 minutes, then on high for 2 to 3 minutes, or until cake tests done. Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.

Conventional oven method: Preheat oven to 350 degrees. Using solid shortening, grease a Bundt pan. Set aside.

In a large bowl, combine cake mix, pudding, oil and eggs. Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and creme de cacao. Mix at low speed to blend. Turn mixer on high and mix for 2 minutes. Pour into prepared pan. Bake 50 to 55 minutes or until cake pulls away from sides of pan or cake tests done (start testing at 45 minutes).

Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.

Glaze

1 cup powdered sugar

2 tablespoons strong coffee

2 tablespoons coffee liqueur (such as Kahlua)

2 tablespoons creme de cacao

Combine sugar, coffee and liqueurs. Makes about 1 cup.

BRIE AND ROASTED RED PEPPER SOUFFLE

6 tablespoons softened butter, divided use

1/2 cup plain bread crumbs

3 tablespoons flour

1 cup whole milk

1/4 cup Parmesan cheese

1/4 cup roasted, peeled and seeded red bell peppers, julienne

1/8 teaspoon salt

1/8 teaspoon black pepper

2 egg yolks

6 egg whites

1 teaspoon lemon juice

1/4 pound Brie cheese

6 4-inch ramekins

Preheat oven to 350 degrees. Coat bottom and sides of ramekins with 3 tablespoons butter. Sprinkle with bread crumbs. Set ramekins aside.

Melt remaining butter in large skillet over low-medium heat. Add flour and cook, stirring constantly, 2-3 minutes. Gradually add milk, still stirring constantly, to make a heavy béchamel sauce. Add Parmesan cheese, roasted red bell peppers, salt and pepper. Add egg yolks one at a time, beating after each addition until mixture is smooth. Remove from heat.

In large bowl of mixer, whip egg whites and lemon juice to soft peaks. Gently fold egg whites into roasted red bell pepper mixture. Cut Brie into 6 equal pieces. Put 1 piece into each prepared ramekin and spoon in red bell pepper mixture to fill ramekin. Place ramekins in deep pan and add water to half-way up ramekins. Bake 15 minutes, then reduce heat to 300 degrees and bake 25 minutes. Serve immediately, or let cool, remove from ramekin and reheat when desired.

BROCCOLI CASSEROLE II

Make a large pot of rice...let it cool slightly

Get two bags of frozen broccoli or use fresh, which ever you prefer...cook,

not until mushy, but crunchy...

1 can of cream of mushroom soup...I use Campbell's

1 can of cream of chicken soup

1 large bag of mild shredded cheddar cheese

salt and pepper

Once the rice and broccoli are cooked, mix together in your baking dish, pour in the two cans of soup and one can of milk and the most of the cheese. Save some for the top right before done add salt and pepper and any other seasonings you wish. Put it all in

the oven at 350 degrees for about 45 minutes and right before it's done (you'll see it browning on the top), sprinkle the remaining cheese on top and finish cooking till it turns golden on top.

BROCCOLI CASSEROLE

1 cup chopped celery

1/2 cup chopped onion

1 10 oz box of frozen chopped broccoli - cooked and drained

1 cup cooked rice

1 can cream of chicken soup -I have also used cream of celery

1 small jar Cheese Whiz

Saute onion and celery until tender. Cook frozen broccoli and drain. Combine onion, celery and broccoli. Add other ingredients. Pour into greased or sprayed casserole dish (2 quart). Bake at 350 for 30 minutes.

BROCCOLI SPINACH CASSEROLE

2 boxes frozen broccoli

2 boxes frozen spinach OR use 4 boxes frozen broccoli and no spinach

1 packet Lipton (or other brand) onion soup mix, dry

16 oz. container sour cream

cheddar cheese, shredded

Cook (I do this in the microwave) and drain vegetables according to package

directions. Add soup mix and sour cream (may want to mix these two together

first) to cooked vegetables and put in a greased casserole dish. Sprinkle

top with shredded cheddar cheese, as desired. Bake at 350 degrees for 45

minutes.

CANNING INFORMATION

Canning preserves food, traditions

By NANCY FELDMAN

THE MODESTO BEE

(Published: Wednesday, November 29, 2000)

During the cool months of autumn, I often get calls about canning jams and jewel-tone jellies for holiday gifts. Persimmons and pomegranates are two of the fall favorites.

In the past, home canning was an important method of food preservation. Now, many wonder why people would go to the trouble of canning when most produce is easily available at grocery stores.

Canning offers benefits ranging from avoiding preservatives to meeting specific dietary needs to providing a sense of personal satisfaction. Canning is an economical method of preserving food that enables people to retain more control over what they eat.

Most of the cost of food goes toward the cost of labor in the food system. So, in general, the more labor you do yourself, the more money you save.

Canning also can be a family activity involving several generations, preserving both the foods themselves and the knowledge and skills involved in preparing them.

Many people like to can foods because they prefer the taste of homemade products. Canning also frees up space in the refrigerator and freezer.

The most popular items to be canned are jams and jellies, vegetables, pickles, fruits and tomato sauces. Jams and jellies are most common for beginners and veterans. Salsa is one of the latest trends in canning.

There are two methods of canning. The boiling water method is used for acidic foods: jams, jellies, fruits, pickles, tomatoes with added acid and acidified salsas for example. The temperature reached by the boiling water method is sufficient to destroy the molds, yeasts and bacteria that can be found in acidic foods.

Low-acid foods -- meats and other vegetables and combination food products -- require a higher temperature than boiling water to destroy the bacterial spores and toxins that can thrive in a low acid environment. A pressure canner provides a sufficiently high temperature to safely preserve low-acid foods.

The most important thing to remember when canning is to follow directions. Our publications and the "USDA Home Guide to Canning" include research-tested recipes.

It is also critical to remember:

If the jar does not seal, the three options are to recan the food, freeze it or eat it.

Although canned food should remain safe to eat indefinitely, the quality of the food is best if consumed within one year. The best way to store canned foods is to keep them in a cool, dry, dark place at a temperature between 50 and 70 degrees.

During the months of November and December, many people's thoughts turn toward all the abundance they possess. Helping others is also something that humans have always done and continue to do all over the world.

Did you know that the United States has 150,000 food banks, food pantries, soup kitchens, meal sites and meal delivery programs that operate to serve people who do not have enough to eat? Many such organizations depend on commodity, donated and salvaged foods to feed their guests. Most programs rely on volunteers, are small and operate on a low budget.

Staff and volunteers face the obstacle of preparing nutritious, quick and tasty meals, or food bags, with little expertise and a variable food supply. Consider offering to volunteer to help such an agency in your community so no one will have to go hungry.

CAULIFLOWER WITH GARLIC AND PAPRIKA

2 pounds cauliflower (small heads), cut into florets

2 teaspoons fresh lemon juice

1/3 cup olive oil

2 or 3 thick slices coarse country bread, crusts removed

1 tablespoon sweet paprika

2 cups water

Salt to taste

3 cloves garlic, coarsely chopped

2 tablespoons pine nuts, toasted

3 tablespoons chopped fresh flat-leaf (Italian) parsley

Fresh ground pepper to taste

Fill a bowl with water and add cauliflower florets and lemon juice. Set aside until needed.

In a large frying pan over medium heat, warm olive oil. Add bread slices and fry, turning once, until crisp and golden on both sides, 3-5 minutes total. Remove from pan, break into pieces, and place in a blender or food processor.

Add paprika to oil remaining in pan and cook over low heat for a minute or two to release fragrance. Add water and bring to boil. Drain cauliflower and add to pan. Season with a little salt and cook, uncovered, until cauliflower is tender, 10-15 minutes.

Meanwhile, add garlic, pine nuts and parsley to blender or food processor, and pulse until well crushed. When cauliflower is tender, add about 1/4 cup of the cauliflower cooking water, pulse once, and then transfer mixture to frying pan. Stir to mix and cook for 5 minutes over low heat to blend flavors. Season with salt and pepper, transfer to a warmed serving bowl, and serve.

CBL HEARTLAND TURKEY NOODLE SOUP

2 cans Campbell's(r) Condensed Chicken Broth

1 cup water

Generous dash pepper

1 medium carrot, sliced

1 stalk celery, sliced

1 cup cubed cooked turkey or chicken

1/2 cup uncooked medium egg noodles

MIX broth, water, pepper, carrot, and celery in saucepan. Heat to a boil.

STIR in turkey and noodles. Cook over medium heat 10 min. or until noodles are done. Serves 4.

CHERRY CHOCOLATE CHIPPERS

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

11/2 sticks (3/4 cup) butter, softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla

12 ounces semisweet chocolate chips

1 cup dried tart cherries

Preheat oven to 375 degrees. Grease baking sheets with butter or margarine or line with parchment paper.

Whisk flour, baking powder, cinnamon and salt in small bowl.

In large bowl of electric mixer, beat butter and sugars until blended. Add eggs 1 at a time, beating between additions; add vanilla and beat until blended.

Beat in flour mixture on low speed until blended well. Stir in chocolate chips and cherries with wooden spoon.

Place level tablespoons of dough 11/2 inches apart on prepared baking sheets and bake in batches in middle of preheated oven until golden around edges, 12-15 minutes. Cool on sheets 2 minutes before transferring to rack to cool completely.

CHOCOLATE PEANUT BUTTER FUDGE

2-1/2 cups sugar

1/4 cup cocoa

1 cup milk

1 tablespoon light corn syrup

1/2 cup butter or margarine -- divided

1/2 cup peanut butter

1 cup chopped pecans

2 teaspoons vanilla extract

Combine first 4 ingredients in a large heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter, and stir until melted; cover and boil mixture 3 minutes.

Remove cover, and continue to cook, without stirring, until mixture reaches soft ball stage (232 degrees F.). Remove from heat, and add remaining butter, peanut butter, pecans, and vanilla (do not stir). Cool mixture 10 minutes.

Beat until butter, peanut butter, and pecans are blended into chocolate mixture. Pour immediately into a buttered 9-inch square pan. Cool and cut fudge into squares. Yield: 3 dozen pieces (2 pieces per serving).

CHRISTMAS BELL COOKIES

Cookies:

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon instant coffee powder

1 cup (2 sticks) butter

11/2 cups firmly packed brown sugar

1/4 cup dark corn syrup

1 egg

1 tablespoon cream or evaporated milk

Filling:

1/3 cup brown sugar, firmly packed

1 tablespoon butter

3 tablespoons maraschino cherry juice

11/2 cups finely chopped pecans

Stir together flour, baking soda, salt, ginger and coffee powder in a large bowl. Cream the butter with the brown sugar until fluffy.

Blend in the corn syrup, egg and milk. Gradually beat in the dry ingredients.

To make the filling: Blend the brown sugar, butter and maraschino juice until smooth. Stir in the pecans.

Roll out the dough a third at a time on a lightly floured surface to 1/8-inch thickness. Cut into 21/2-inch rounds. Place an inch apart on ungreased baking sheets. Place a half teaspoon of filling in the center of each round. Shape rounds into bell shapes by pinching the bottom edges and press. Place a small piece of maraschino cherry at the middle of the bottom edge. Bake at 350 degrees for 12 to 15 minutes. Cool on wire racks. Makes about 5 dozen.

CHRISTMAS JEWELS

1 cup butter

1 cup plus 2 tablespoons sugar

1/2 teaspoon vanilla

1/4 teaspoon almond flavoring

11/2 cups all-purpose flour

1/8 teaspoon salt

1 cup grated un-blanched almonds (about 3/4 cup before grating)

1/2 cup currant jelly

Beat butter until light. Add sugar, vanilla and almond flavoring and beat until fluffy. Add flour and salt, blended together, and then the almonds. Cover bowl tightly and chill overnight or several hours.

Roll dough very thin with waxed paper placed over dough to make rolling easier. Cut with 21/2-inch-round cutter.

Place cookies 1 inch apart on lightly greased baking sheet and bake in 300-degree oven for 8 to 10 minutes, until they begin to brown around edges. Remove cookies to cooling rack. While still warm, spread half of cookies with currant jelly and top with other half of cookies. Complete cooling on racks.

CORN BREAD SALAD

WITH LIME JUICE AND CILANTRO

6 cups cooked, coarsely crumbled dry corn bread

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/2 cup chopped red onion

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh cilantro

2 green onions, chopped

2 cloves garlic, minced

1 4-ounce can diced green chilies, drained

1 tablespoon cumin seeds

Salt and cracked black pepper

3 tablespoons olive oil

1 tablespoon white vinegar

6 tablespoons fresh lime juice (3 to 4 limes)

Combine the corn bread, bell peppers, red onion, parsley, cilantro, green onions, garlic and green chilies in a large bowl, tossing lightly. Season with the cumin seeds, salt and black pepper.

In a small bowl, whisk the olive oil, vinegar and lime juice until well-blended. Pour over the corn bread mixture and toss gently to coat.

CORN SPOONBREAD CASSEROLE

As this casserole bakes, it magically separates into layers. The top and bottom become moist corn bread, sandwiching a creamy custard filling.

2 cups yellow cornmeal

1 1/3 cups all-purpose flour

6 tablespoons granulated sugar

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

21/2 cups milk (divided)

21/2 cups buttermilk (divided)

4 eggs, at room temperature

1 17-ounce can creamed corn

3 tablespoons hot salsa or 1/4 teaspoon Tabasco sauce

4 tablespoons butter or margarine (1/2 stick)

Preheat oven to 400 degrees.

In a large bowl, stir together the cornmeal, flour, sugar, salt, baking soda and baking powder. Stir in 11/2 cups of the milk and 11/2 cups of the buttermilk. Whisk in the eggs until blended. Stir in the creamed corn and salsa or Tabasco.

Place the butter in a 9-by-13-inch glass casserole. Place in the oven until the butter is melted, 2 to 3 minutes. Pour the batter into the hot casserole and carefully pour over the remaining 1 cup milk and 1 cup buttermilk. Do not stir.

Bake 30 to 40 minutes or until puffed and golden brown and the top feels firm.

Remove from the oven and cool 10 to 15 minutes before serving.

Note: After baking, the casserole may be covered and refrigerated overnight, or it may be frozen. Defrost in the refrigerator. Reheat at 350 degrees for 10 minutes or until heated through. To serve, cut into about 3-inch squares.

CRANAPPLE SPINACH SALAD WITH SPICED PECANS

1/2 cup cranberry juice concentrate, undiluted

1/3 cup olive oil

3 tablespoons raspberry blush balsamic vinegar (or raspberry vinegar)

1/8 teaspoon salt

4 cups chopped unpeeled tart red apples, such as Gala or Braeburn

1 cup dried cranberries

8 cups torn fresh spinach leaves

1 cup thinly sliced celery, cut diagonally

2 cups Spiced Pecans (recipe follows)

Whisk together cranberry juice concentrate, olive oil, vinegar and salt in small bowl.

Place apples and cranberries in 2-quart shallow glass dish. Pour cranberry juice mixture over apple mixture. Refrigerate, covered, at least 3 hours or up to 24 hours; stir occasionally.

When ready to serve, toss spinach and celery in large shallow bowl or platter. Top with cranberry-apple mixture. (If mixture has been refrigerated several hours, allow to stand at room temperature about 15 minutes for olive oil to liquefy; stir before using.) Sprinkle with pecans.

CUMIN SCENTED SALMON WITH PINEAPPLE

This is different, when pineapple is cooked, the natural sugars caramelize and form a perfect sweet crust, this counterpoints the salmon. Be sure to salt the pineapple fairly liberally to heighten the tropical flavors of this dish. Plus sides (see below).

1/2 teaspoon ground cumin

3 tablespoons flour

1/2 teaspoon salt

1 1/4 to 1 1/2 pounds salmon fillet, cut in 4 equal pieces

1 tablespoon olive oil

2 cups fresh pineapple chunks

1/4 cup fresh cilantro, chopped

Combine the cumin, flour and salt on a plate, dredge the salmon in the mixture and set aside. Heat the oil in a large non-stick skillet over med-high, add salmon, skin side up, and cook 5 to 6 minutes, or until golden brown, turn the salmon over. Add the pineapple chunks to the pan and cook another 5 to 6 minutes, turning the pineapple as it browns. Divide salmon and pineapple evenly among 4 plates and sprinkle with the cilantro.

Sprinkle pineapple with additional salt to taste. Makes 4 servings.

Sides Cook white rice according to pkg. directions if using 1 cup rice use, or substitute orange juice for 1/4 cup of the water. Toss cooked rice with orange (1/2 orange)zest, celery seeds (1 teaspoon), 1/4 cup of finely chopped celery and 1/4 cup shredded chopped carrot. Steamed broccoli, on the side, enough for 4 servings.

CURRIED VEGETABLES IN PUFF PASTRY

2 tablespoons olive oil

1 cup chopped onion

11/2 cups diced raw potato

2 teaspoons minced garlic

1 tablespoon grated fresh ginger

1 tablespoon curry powder

1 cup diced carrots

1 cup thinly sliced celery

3/4 cup diced green bell pepper

3/4 cup diced fresh mushrooms

3/4 cup diced green peas, fresh or frozen

3/4 cup diced zucchini

3/4 cup corn, fresh, canned or frozen

1 teaspoon salt, or to taste

Freshly ground pepper, to taste

3 sheets frozen puff pastry, thawed according to package directions (11/2 packages)

1 egg, beaten

Salad greens and tomato wedges (for serving)

Heat the oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 15 minutes. Add carrots, celery, peppers, mushrooms, peas, zucchini, corn, salt and pepper. Taste and adjust seasonings. Remove from the heat and cool.

Preheat the oven to 400 degrees.

Line 2 large baking sheets with parchment paper.

Divide the pastry into 9 pieces. On a lightly floured surface, roll 1 piece into a 10-inch circle. Spoon one-ninth of vegetable mixture onto the center and gather the pastry up to form a turnover, pinching the pastry together to hold it in place. Trim the ragged ends from the top. Repeat with remaining pastry and filling.

Use the pastry trimmings to cut out leaf and berry shapes to decorate the turnovers, sticking them on with some of the beaten egg. Brush the turnovers all over with the egg and lift them carefully onto the baking sheet. Bake 20 to 25 minutes or until the pastry is golden and the filling is heated through.

Serve immediately on salad leaves garnished with tomato wedges.

DIABETIC MELT AWAY CANDIES

1 1/2 pounds Milkcote -- (chocolate coating)

2/3 cup Vegetable Shortening -- (melted)

4 drops Peppermint Oil

As needed Milkcote

In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add shortening and peppermint, a little at a time, mixing well after each addition. Chill chocolate mixture in the refrigerator until of a soft custard consistency. Place in a mixing bowl and beat for 30 seconds. DO NOT OVER BEAT. Pour into a waxed paper-lined 9 x 13-inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in additional melted and cooled milkcote coating.

Note: Milkcote can be purchased in the diabetic foods section of your grocery store. If you cannot find a diabetic 'almond bark' chocolate coating in your area, you can purchase some at:

http://www.diabeticdelights.com/sugarfree.html

Non-Diabetic Variation: Substitute regular Milk Chocolate 'Almond Bark' for

the sugar free 'Almond Bark' or Milkcote, and follow recipe as above.

EASY PEANUT BUTTER COOKIES

1 cup peanut butter

1 cup sugar

1 egg

Extra sugar for topping cookies

Cook's note: Where's the flour? There isn't any! Just peanut butter, sugar and egg. Really, it works!

Coat 2 baking sheets with nonstick spray. Preheat oven to 350 degrees.

Combine peanut butter, sugar and egg; mix until combined.

Drop dough by tablespoonfuls onto prepared baking sheets, leaving 2-inch spaces between cookies. Using fork dipped in sugar, gently flatten each cookie. Bake 8-10 minutes or until lightly browned and firm to touch.

Remove from oven and allow to cool on sheet before transferring to wire rack.

EGGPLANT PARMIGIANA

2 large eggplants, 1 pound each

1 cup flour

4 eggs

1/3 cup milk

Salt and pepper to taste

11/2 cups vegetable oil, for frying

1 quart marinara sauce

4 ounces (1/2 cup) ricotta cheese

6 ounces (11/2 cups) shredded mozzarella cheese

3 ounces (1 cup) grated Parmesan cheese

Chopped dried parsley and basil to taste

Preheat oven to 375 degrees. Peel the eggplant and slice lengthwise into 1/4-inch slices. Dust the eggplant slices with flour.

In a bowl, beat together eggs, milk, salt and pepper. Dip and coat the floured slices. In a skillet, heat the oil over medium to medium-high heat. Fry the floured eggplant slices in oil until golden brown on both sides. Blot both sides of slices with paper towels to remove excess oil.

Moisten the bottom of a large casserole dish with marinara sauce, then layer accordingly: eggplant, a thin layer of ricotta, mozzarella and Parmesan, parsley, basil, salt and pepper. Repeat layers.

Cover the top layer with remaining marinara sauce and cheeses. Bake for 12 to 15 minutes. Serve.

FERRAN ADRIA'S RED FRUIT ESPUMA

A simple dessert foam to replace whipped cream or other sauce with a fruit salad or dessert. You can use almost any fruit puree or even juices for the espuma (foam). Eliminate the water in the recipe if you use juice.

1 cup fruit puree (raspberry, strawberry, passion fruit, etc.)

3 tablespoons corn syrup

4 tablespoons water

1 sheet gelatin or scant 1/2 teaspoon powdered gelatin

Pass fruit puree through a sieve or chinois to remove any fruit chunks or seeds. It is very important that the puree be as smooth as possible. Combine puree, water and corn syrup in a sauce pan. If you are using sheet gelatin, soften in a small amount of cold water. When softened, remove from water and squeeze out excess water. Over low heat, gently heat fruit mixture until warm and add your gelatin. Remove from heat and stir until gelatin is dissolved.

Pour fruit puree into an Isi siphon compressor (see Note), making sure not to fill it more than halfway. Fill siphon with 2 air cartridges according to the manufacturer's instructions. Chill for about 1 hour, and shake well before using.

Note: Isi siphon compressors are available at Sur La Table gourmet cookware stores. They sell for $34.95 for a 1/2-pint size to $74.95 for a quart-size.

FIVE SPICE AND APPLE CIDER BRINED TURKEY

Brine:

1 gallon apple cider, fresh or from concentrate

1 to two 750-milliliter bottles good-quality pinot noir

1 cup firmly packed brown sugar

1/3 cup kosher salt

1 tablespoon coarsely chopped fresh ginger

6 whole cloves garlic, peeled and smashed

2 cinnamon sticks

2 whole star anise (see note)

1 tablespoon five-spice powder (see note)

2 teaspoons black peppercorns

1 14- to 15-pound fresh whole turkey or 2 turkey breasts (not pre-basted)

Olive oil or melted butter for basting

To make the brine: Combine apple cider, pinot noir, brown sugar, kosher salt, ginger, garlic, cinnamon sticks, star anise, five-spice powder and black peppercorns in a large stockpot and bring to a boil. Remove from the heat and let cool completely.

Place the turkey or turkey breasts in a large container (see note) and pour the brine over the turkey to submerge it. Cover and refrigerate at least 24 hours and up to 3 days.

To cook the turkey: Remove the turkey from the brine and let it dry for 1 to 2 hours in the refrigerator.

Preheat the oven to 350 degrees. Place the turkey on a rack set in a roasting pan and brush it with olive oil or melted butter. Roast for 3 to 31/2 hours, or until the turkey reaches an internal temperature of 165 degrees F in the breast. Place a foil tent over the bird as it begins to brown to avoid over-browning. Let the turkey rest for at least 5 minutes before slicing and serving.

Note: Do not use aluminum or iron cookware for brining. The acids in the ingredients could react with the metal, giving the food an off-taste. Use stainless steel pot or a food-grade plastic bucket.

Note: Star anise and five-spice powder are available at some supermarkets and Asian specialty stores.

Editor's note on making gravy: Use your favorite method for making gravy or follow these directions: Remove the turkey from the roasting pan. Drain juices and fat from roasting pan into a 2-cup measuring cup. The fat will float to the top of the liquid in the measuring cup. Skim off fat, reserving 1/4 cup fat.

Add water to remaining juices to make 3 cups total. Pour liquid into roasting pan and stir and scrape up browned, crusty bits from the bottom of the pan.

In a skillet over medium heat, blend 1/3 cup all-purpose flour and reserved 1/4 cup of fat. Stir and cook for about 5 minutes. Add the liquid from the roasting pan and heat over medium heat, stirring until thickened, about 5 minutes. Strain if desired. Makes about 3 cups.

GRAPEFRUIT CAKE

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup freshly squeezed ruby red grapefruit juice

1/3 cup vegetable oil

1/8 teaspoon cream of tartar

4 eggs, separated

1 cup granulated sugar

Cream Cheese Icing (recipe follows)

Grapefruit sections for garnish (optional)

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Sift together flour, baking powder and salt. In a separate container, strain and combine grapefruit juice with oil. In a third bowl, beat cream of tartar and egg whites into stiff peaks.

In a fourth bowl, beat yolks and sugar until mixture thickens. Beat in about 1/2 cup flour mixture with a quarter juice mix. Repeat until all of the flour and juice are used.

Gently fold in beaten whites. Pour into prepared pans and bake for 25 minutes. Remove from oven; allow to cool before frosting.

Spread Cream Cheese Icing over 1 layer. Place second layer on top. Frost top and sides. Garnish with grapefruit sections, if desired. Refrigerate about 45 minutes or until icing sets.

Cream Cheese Icing

1 8-ounce package cream cheese

31/2 cups powdered sugar

2 tablespoons grated grapefruit peel

1/2 teaspoon vanilla

1/4 cup grapefruit juice (see note)

Combine cream cheese with powdered sugar, grated grapefruit peel and vanilla. Gradually add grapefruit juice until it reaches the desired consistency.

Note: Icing will be thin. For thicker but sweeter frosting, reduce grapefruit juice.

KAHLUA PUMPKIN PIE

Unbaked pie crust

1 cup evaporated milk

1/2 cup light brown sugar, packed

1/4 cup Kahlua

1/4 cup light corn syrup

11/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

11/2 cups canned pumpkin

2 large eggs, beaten

Kahlua cream topping:

1 cup whipping cream

3 tablespoons Kahlua, divided

Line a 9-inch pie pan with your favorite pastry recipe, chill.

Preheat oven to 450 degrees. In a large bowl, combine milk, sugar, Kahlua, corn syrup, spice and salt. Add pumpkin and eggs and blend well. Set aside.

Bake pastry for 7 to 8 minutes until lightly browned. Pull out oven rack partway and pour pumpkin mixture into shell. Reduce oven to 325 degrees. Continue baking until filling is barely set in the center, about 40 minutes. Cool on wire rack. Serve with Kahlua cream topping.

For Kahlua cream topping, beat whipping cream with 2 tablespoons of the Kahlua until stiff peaks form. Transfer to a serving bowl and drizzle 1 tablespoon of the Kahlua on top.

LEMON GARLIC OLIVES

1 10-ounce jar large green, pimiento-stuffed Spanish olives

4 fresh oregano sprigs

4 large cloves garlic, crushed

1/2 lemon, cut into wedges

8 whole black peppercorns

3 tablespoons fresh lemon juice

Drain the jar of olives, reserving the brine. Place the olives in a colander and rinse thoroughly with cold water, then let drain thoroughly.

Layer olives, oregano, garlic, lemon wedges and peppercorns in the olive jar. (Reserve the olives that do not fit back into the jar for something else.) Add the lemon juice and top off with the reserved brine.

Shake well and let olives marinate in the refrigerator for at least 1 week.

LENTILS AND CRISPY ONION RINGS

Don't substitute other types of lentils for the tiny green lentils (sometimes called French lentils). Red lentils cook too quickly and brown lentils too slowly to work in this recipe.

3 large onions

4 tablespoons olive oil (divided)

11/2 cups water

1/4 cup green lentils, rinsed and drained

1 bay leaf

1/2 cup uncooked couscous

1/2 cup plus 3 tablespoons vegetable broth

3/4 teaspoon salt (divided)

1 tablespoon all-purpose flour

2 tablespoons vegetable oil for frying

Freshly ground pepper to taste

Cut 1 onion into 1/8-inch slices. Separate the slices into rings. Set aside on paper towels to dry.

Finely dice the 2 remaining onions. In a large skillet over medium heat, heat 2 tablespoons olive oil. Cook the diced onions, stirring occasionally, until they turn a deep caramel color, 40 to 45 minutes. Set aside.

Meanwhile, in a medium saucepan, combine the water, lentils and bay leaf. Cover and cook over medium heat until the lentils are tender, 15 to 20 minutes. Discard the bay leaf. Drain and set aside.

In another medium saucepan over medium heat, warm the remaining 2 tablespoons olive oil. Add the couscous. Cook, stirring until it gives off a pleasant, toasted aroma, 2 to 3 minutes. Add the broth and 1/2 teaspoon of the salt. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes.

In a paper or plastic bag, combine the sliced onions with the flour. Shake to coat. In a medium saucepan or deep-fat fryer, heat the vegetable oil to the smoking stage. Fry the rings until they turn crispy and golden brown, 11/2 to 2 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain. Set aside.

Add the lentils and couscous to the diced onions in the skillet. Season with the remaining 1/4 teaspoon salt and pepper to taste. Stir to blend. Cook until heated through. Transfer to a warm serving platter. Top with crispy onion rings. Serve hot or at room temperature.

LOW FAT MUSHROOM GRAVY

2 tablespoons vegetable oil

1 cup minced onion

1 tablespoon minced garlic

1 pound mushrooms, sliced or chopped (about 5 cups; a mix of button and cremini is nice)

1/2 teaspoon salt or to taste

3 tablespoons dry sherry

1/4 cup all-purpose flour

11/2 to 2 cups warm vegetable broth

Heat the oil in a large saucepan or deep skillet. Add the onion and saute over medium heat about 5 minutes. Stir in the garlic, mushrooms and salt. Saute 5 more minutes, then cover and cook 10 minutes over medium heat. Add the sherry, stir, and cover again. Cook another 10 minutes.

Turn the heat to low. Place the flour in a sifter or strainer and gradually shake it into the pan while stirring constantly. Keep stirring for a minute or two after all the flour is absorbed, to keep the mixture from clumping. Pour in 11/2 cups of the vegetable broth, stirring vigorously. Cook over low heat about 5 minutes longer, then remove from heat and taste to adjust salt, if necessary. If it seems too thick, stir in a little extra broth. Store the gravy in a covered container in the refrigerator or even the freezer. It keeps and reheats very well.

MAKE AHEAD MASHED POTATOES

This can be made up to a week ahead. If preparing ahead, place in an oven-proof baking dish, allow to cool slightly, cover and refrigerate.

5 pounds potatoes, peeled and quartered (about 15 medium)

6 ounces light cream cheese

1 cup light sour cream

2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon pepper

2 egg whites, slightly beaten

1 tablespoon margarine

Cook potatoes in large pot of boiling water until tender, about 20 minutes.

Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well.

Spray a 9-by-13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 7 days.

Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center.

Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 31/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

MANHATTAN CLAM CHOWDER

4 to 5 dozen clams

1/2 pound bacon, diced

2 to 3 pounds onions, diced

2 tablespoons paprika

1 bunch celery, diced with leaves reserved

1 bunch carrots, diced

1 pound fresh string beans, sliced

3 28-ounce cans tomatoes

2 to 3 pounds potatoes, diced

1 small head cabbage, shredded

1 bunch parsley, chopped

3 tablespoons thyme leaves

Salt and pepper to taste

1 pound corn kernels, fresh or frozen

1 pound peas, fresh or frozen

Up to 2 large cans (46 ounces each) tomato juice, to adjust consistency to taste

Scrub clams and steam in 2 cups water just until open, about 5 minutes. Strain juice and reserve. Chop clams.

Saute bacon until nearly crisp. Drain fat, leaving enough to cook onions. Add onions and paprika, and cook until done but not browned. You can add water or clam juice to keep from browning. Transfer to large soup pot. Add celery and cook 5 minutes. Add carrots and cook until tender but crisp. Add string beans and cook 5 minutes. Add chopped canned tomatoes and bring to boil. Add potatoes and cook 5 minutes. Reduce to simmer. Add cabbage, parsley and celery leaves and cook just until wilted. Add thyme and salt and pepper to taste. Add peas and corn and cook 5 minutes. Add clams and broth and simmer 5 minutes. At this point, if you want a thinner chowder, add tomato juice to achieve desired consistency. This chowder is better if allowed to sit for a day to blend the flavors.

MARINATED ROASTED YAMS

3 to 4 yams

1/2 cup vegetable broth

11/2 teaspoons lemon juice

1 tablespoon soy sauce

11/2 teaspoons curry powder

1 1/8 teaspoons dried oregano

3/4 teaspoon ground black pepper

1 tablespoon olive oil, preferably Spanish

Peel the yams and cut them into 1/4-inch coins.

Mix together the vegetable broth, lemon juice, soy sauce, curry powder, oregano, pepper and olive oil.

Put yams in a bowl, pour over broth mixture and marinate 15 minutes.

Preheat oven to 350 degrees.

Drain yams and place on a sheet pan or cookie sheet. Bake 20 minutes or until brown.

MASHED POTATO CANDY

1/2 cup mashed potatoes

3 Tablespoons margarine

1 teaspoon vanilla

6 cups powdered sugar

18 oz. peanut butter

Flour (enough to roll out)

Add mashed potatoes, margarine and vanilla; beat together. Add powdered sugar and beat until stiff enough to roll out like pie crust. Spread peanut butter on top and roll up like jellyroll. Cut into thin slices.

MEAT AND POTATO CHOWDER

The following recipe is a simple soup recipe that could be adjusted to feed a large group providing a sustaining and satisfying meal when complemented with crusty bread and a vegetable salad, for example.

3 medium potatoes or 3 cups frozen diced hash brown potatoes

Ham or other meat (3/4 pound fully cooked ham)

11/2 cups broth (chicken or vegetable)

2 cups sliced carrots or 2 cups chopped red or green sweet peppers

1/2 cup chopped onion or 11/2 teaspoons minced or diced onion or 1/2 teaspoon

onion powder

1 teaspoon herbs (dried basil, thyme, marjoram or Italian seasoning, crushed) as

desired

3 cups milk (use reconstituted nonfat dry milk to save money)

2 tablespoons cornstarch or 1/4 cup all-purpose flour

1/4 cup snipped parsley or 2 tablespoons dried parsley, optional

If using fresh potatoes, scrub potatoes. Peel potatoes, if desired. Chop potatoes into small cubes. Chop ham into 1/2-inch cubes. Set aside. Combine potatoes, broth, carrots or peppers, onion and herbs. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender.

Stir together milk and cornstarch or flour. Add ham, milk mixture, and parsley, to potato mixture, stirring constantly. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

MILK AND COOKIES INFORMATION

The true goodness of ... MILK and COOKIES

By CATHY THOMAS

THE ORANGE COUNTY REGISTER

(Published: Wednesday, November 29, 2000)

Each year around the holidays, with baking at its peak, I invariably think that sitting next to Norma Shapiro at lunch was possibly the smartest thing I did in high school.

Best of all, she taught me goodie generosity. She shared the pleasures of her warm, homemade cookies. I provided the cold milk.

Norma's mother made batches of delectable chocolate-chip cookies on a regular basis. She froze them, then packed them in her daughter's lunches, two per day. By the time lunchtime rolled around, those frozen cookies were fresh-out-of-the-oven warm, having spent the morning in a metal locker on the grounds of our sun-scorched school.

The soft, oozy chocolate chips glistened. The scent of good vanilla filled the air.

Every day was cookie day at Norma's house. At my house, Mom had declared war on refined sugar. Protein was king and cookies were kaput. My mother made cookies for holiday celebrations, not weekday frivolities.

So whose mother was right?

How good are milk and cookies for kids, as either an after-school snack or lunchtime treat? Does cookie consumption contribute to cravings for sweets? And what about milk? Is it really the best thing for kids to drink?

As far as milk is concerned, there wasn't much of a debate about it back in the 1960s, and most folks still agree that milk is a great calcium source for kids. Most experts say that one of the biggest concerns in the American diet today has become getting enough calcium, especially because many kids drink soft drinks instead of milk.

And that the most important time to get plenty of calcium is from ages 9 to 19, especially for girls. That's when the body stores up the most calcium.

"Milk consumption is a huge health issue for girls," says Elizabeth Ward, spokeswoman for the American Dietetic Association.

"They start banking calcium in their pre-adolescence, at 8 or 9, when they are laying down almost all of their bone mass and going through growth spurts. The newest recommendations are for 500 milligrams of calcium per day -- about two 8-ounce glasses of milk."

Keith Ayoob, professor of Pediatrics at Albert Einstein University, says, "Moderation, variety and balance are key."

He suggested adding nutritional ingredients to homemade cookies: dried fruit and nuts, as well as whole-wheat flour or oatmeal.

Cookies paired with milk is a great way to get kids to drink milk, he says, but milk should also be teamed with other snack foods as well, such as peanut butter on crackers or fresh fruit.

But not everyone agrees that milk is the perfect drink for kids. Some prefer soy drinks, or beverages made from ground nuts.

Shelly Null, author of "Healthy Cooking for Kids -- Building Blocks for a Lifetime of Good Nutrition" (St. Martin's Griffin, $14.95), is a nutritional educator. She subscribes to a vegan diet, consuming no animal products, dairy foods or eggs.

"As a vegan, you have to work at it to make sure you get all the nutrients you and your family need. You can incorporate soy, rice or almond milk in your child's diet."

In many respects, nutritional issues seem even more complicated than they did in 1964, when we didn't know soy milk from seaweed. Norma and I turned out fine. Strong bones. Good teeth. (See cookie recipes within this file.)

NONDAIRY WHIPPED CREAM

Editor's note: This is a good, creamy alternative to dairy whipped cream. Although it is heavier and has a different texture, it has an acceptable mouthfeel. This recipe does not work with silken tofu, which leaves an unpleasant aftertaste.

1 15- to 16-ounce package firm or extra-firm tofu

11/2 tablespoons honey

1 tablespoon real maple syrup

1 tablespoon vanilla

2 teaspoons grated lemon peel (colored part only)

1/2 teaspoon kosher salt

Puree the tofu in a food processor or blender, processing until very smooth. Add honey, maple syrup, vanilla, lemon peel and salt. Process briefly to incorporate all ingredients. Taste and sweeten if needed.

Serve immediately, or refrigerate before serving. If you make this too far in advance, it will become thick and lose some of its creaminess. If this happens, whisk it or process it again in the blender.

PAELLA INFORMATION

Whatever you crave, it's probably in the paella

BY JAN NIX

Paella, the world-famous rice dish of Spain, is a chameleon.

Cook it the traditional way -- over an open fire without stirring -- and the rice is crusty on the bottom. Cook it in the same paellera (round shallow metal pan) over direct heat but stir the rice, and the grains become creamy like risotto. Cover the pan and bake it in the oven, and the rice retains its individuality and texture, yet is pleasingly tender.

Paella changes its guise as well by what you add to the mix. Early versions of what was considered a poor person's food consisted of rice cooked with a few chunks of chicken or rabbit and one or two vegetables. Today paella is gilded with a rainbow of meats and seafood.

When I make paella, I take the middle road. Because the dish is a celebration of rice, I don't overdo it. I add enough embellishments for flavor, but not so many that the rice is an afterthought. Because I serve paella as a company meal, I like the convenience of baking. It takes time to assemble the dish, but this can be done ahead, and once it's in the oven, it needs little attention.

My recipe for paella changes from time to time, but I always start with a short, round-grain rice. When I find Valencia rice, I use it, but usually I use arborio rice, the kind used to make risotto, because it's available in local markets. California short- or medium-grain rice, like Cal Rose, works well too. Because I use less oil than that called for in traditional recipes, I brown the meats, make the sofrito (the caramelized onion-tomato mixture) and coat the uncooked rice in a non-stick frying pan, then transfer it all to a wide shallow clay casserole for baking. You can bake paella in any oven-proof dish, but the container should be large enough so the raw rice is no more than 1/2 inch in depth.

At a cooking class in Madrid, I learned two neat tricks to use when making paella. To coarsely puree tomatoes for the sofrito, cut them in half horizontally and squeeze out the seeds. Set a box grater on a plate, then rub each tomato half over the large holes of the grater, flattening the tomato with your palm as you go. Discard the skin. To intensify the flavor of saffron, wrap saffron threads in flat foil packet. Place the packet in a frying pan over medium heat and toast for 1 minute on each side. Crush the saffron in a mortar and pestle. After removing the saffron, rinse the mortar with a spoonful of broth or water to capture all the saffron flavor

Keep the accompaniments simple: A salad of crisp lettuce, tomatoes and sliced onion tossed with a vinegar and oil dressing and crusty bread.

PAELLA

3/4 pound boneless, skinless chicken thighs

Salt and pepper

1/4 pound Spanish chorizo, Portuguese linguica or other semi-dry garlic-flavored

sausage (do not use fresh Mexican chorizo)

1 lobster tail (optional)

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium tomatoes, coarsely puréed (one method is to halve tomato horizontally,

remove seeds and rub through large holes of box grater, discarding skin)

1/4 teaspoon crushed red pepper

1 1/2 cups arborio rice or California short- or medium-grain rice

3 cups chicken broth

1/2 teaspoon saffron threads, toasted and crushed

1/2 pound medium raw shrimp, shelled and deveined with tails intact

1 dozen small hard-shell clams or mussels or a combination

1/2 cup frozen peas, thawed

1/2 cup roasted red bell pepper strips

Lemon wedges

Cut chicken into 1-inch chunks; sprinkle lightly with salt and pepper. Thinly slice sausage. If using lobster, cut off fins along edge of shell with kitchen scissors. Peel back soft undershell and discard. Cut tail crosswise into 3/4-inch pieces.

Heat oil in a wide, non-stick frying pan over medium-high heat. Add chicken and cook until lightly browned on all sides, 4 to 5 minutes. Add sausage and cook 2 minutes. Add lobster pieces and cook 2 to 3 minutes or until shells turn pink. Remove chicken, sausage and lobster from pan.

Prepare the sofrito: Add onion to pan drippings and cook over medium heat, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Add garlic and cook 1 minute. Add puréed tomato and crushed red pepper; cook until mixture is thick enough to lightly hold its shape. Add rice and stir until grains are evenly coated with sofrito.

Place rice mixture in wide, shallow casserole. Add chicken and sausage, mix well, and spread in an even layer. At this point you can cover and refrigerate up to 4 hours. If made ahead, refrigerate lobster in a separate container.

Preheat oven to 350 degrees. In a pan, bring chicken broth to a boil; stir in crushed saffron. Pour over rice mixture. Tightly cover casserole with foil. Bake for 35 minutes. Add lobster, shrimp and clams or mussels. Stir gently into rice with two forks. Scatter peas over the top. Cover and bake 15 more minutes or until rice is tender, liquid is absorbed and shellfish is cooked. Shrimp and lobster should turn opaque, clams and mussel shells should open. Before serving, arrange bell pepper strips over the top. Serve with lemon wedges.

PECAN CARROT COOKIES

For cookie dough:

2 sticks (1 cup) butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 egg

1 tablespoon grated orange peel

3 tablespoons orange juice

21/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup flaked coconut

1 cup coarsely chopped pecans

1 cup finely shredded carrots

For orange frosting:

2 cups powdered sugar

1 tablespoon freshly grated orange peel

2 to 3 tablespoons orange juice

Preheat oven to 350 degrees.

Prepare cookie dough: Combine butter with sugars in large bowl of electric mixer. Beat at medium speed, scraping bowl frequently, until creamy (about 2 minutes). Add egg, orange peel and juice. Beat until well mixed, about 1-2 minutes.

In separate bowl, combine flour, soda and salt; stir to combine. Add to butter mixture and beat on low speed until well combined, 1-2 minutes. Stir in coconut, pecans and carrots with large wooden spoon or rubber spatula.

Drop by rounded tablespoonfuls, 2 inches apart, on ungreased baking sheets.

Bake in preheated oven 10-12 minutes or until light, golden brown. Remove from oven and transfer with thin spatula to cooking rack. Cool completely.

Prepare frosting: Combine powdered sugar and freshly grated orange peel. Beat in enough orange juice until mixture is spreading consistency. Use to frost tops of cooled cookies.

PORK WITH CUMIN LEMON AND CILANTRO

2 tablespoons ground cumin

1 1/2 tablespoons finely minced garlic

2 teaspoons freshly ground pepper, plus pepper to taste

1 teaspoon salt, plus salt to taste

7 tablespoons ( 3/4 ounce) chopped fresh cilantro, divided use

2 tablespoons fresh lemon juice

Grated zest of 1 lemon

1 cup dry white wine

2 pounds pork shoulder or butt, cut into 1 1/2-inch cubes

2 tablespoons lard or olive oil

4 paper-thin lemon slices, cut into quarters

In a small bowl, stir together cumin, garlic, 2 teaspoons pepper, 1 teaspoon salt, 4 tablespoons cilantro, lemon juice and zest, and wine. Place pork in a non-aluminum container, and rub cumin mixture into meat. Cover and refrigerate overnight.

The next day, drain pork, reserving marinade. Pat meat dry. In heavy saucepan over high heat, melt lard or warm olive oil. Add pork and saute until golden, 8 to 10 minutes. Add reserved marinade and enough chicken stock just to cover meat. Raise heat to high and bring to boil. Reduce heat to low, cover, and simmer until very tender, about 45 minutes, adding lemon slices during last 10 minutes of cooking.

Season with salt and pepper and transfer to warmed serving bowl. Sprinkle with remaining 3 tablespoons cilantro and serve immediately.

PORTOBELLO PECAN STUFFING

2 tablespoons butter (divided)

1 teaspoon vegetable oil

1 medium onion (1 cup chopped)

2 portobello mushroom caps (about 6 ounces)

1 8-ounce package sliced button mushrooms

1 teaspoon bottled minced garlic

1 6-ounce box reduced-sodium stuffing mix for poultry (see note)

3/4 cup chopped pecans (3 ounces)

Put 1 tablespoon butter and the oil in an extra-deep, 12-inch nonstick skillet and heat at medium-high to melt the butter. Meanwhile, peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring from time to time, until soft, about 1 minute.

Coarsely chop the portobellos and add them to the skillet. Coarsely chop the button mushrooms and add them to the skillet. Add the garlic. Cook the mixture, stirring frequently, until the mushrooms have released their liquid, about 2 minutes.

Add the amount of water called for on the stuffing package. Add the seasoning packet from the package. Bring the mixture to a boil. Stir in the stuffing crumbs. Reduce the heat to low, cover the skillet, and cook for 5 minutes.

Meanwhile, place the nuts in a single layer on a microwave-safe plate and microwave at high, uncovered, for 1 minute. Stir and microwave 1 minute more or just until the nuts begin to crisp and are fragrant. Set aside.

Uncover the skillet and sprinkle the pecans over the stuffing. Fluff the stuffing with a fork, mixing well. Serve at once or remove from heat and let stand, covered, until ready to serve. Note: This recipe was tested with Stove Top brand stuffing mix.

PUMPKIN HAZELNUT ROULADE

WITH GINGER CREAM

A number of my cooking students report that this spicy pumpkin roll has replaced pumpkin pie at their house. Don't be nervous about rolling up the cake -- it is very flexible, and if for some reason it does crack, the whipped cream garnish will cover any blemishes. Be sure the hazelnuts are very finely chopped (the best way is to pulse them in a food processor, being careful that they don't turn into hazelnut butter) so they can be rolled up with the roulade.

Cake:

1 cup granulated sugar

3 eggs, at room temperature

2/3 cup canned pumpkin (not prepared pie filling)

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/8 teaspoon ground cloves

3/4 cup toasted, peeled and finely chopped hazelnuts (3 ounces; see note)

Powdered sugar for sifting

Filling:

2 3-ounce packages cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature (1/2 stick)

1/2 teaspoon vanilla

1 cup powdered sugar

2 tablespoons minced crystallized ginger

Spiked cream:

1/2 cup whipping cream

1 tablespoon powdered sugar

2 teaspoons dark rum or brandy (optional)

1/4 teaspoon vanilla

3 tablespoons toasted, peeled and finely chopped hazelnuts (for garnish; see note)

2 tablespoons finely chopped crystallized ginger (for garnish)

To make cake: Position a rack in the top third of the oven and preheat to 375 degrees. Lightly butter a 10-by-15-inch jellyroll pan.

To line the bottom and sides of the pan, cut a 12-by-16-inch piece of parchment or wax paper. At each of the 4 corners, cut a diagonal slash about 2 inches long. Fit the paper into the pan, folding the cut ends over each other at the slashed parts to form neat corners. Lightly butter and flour the paper, tapping out the excess flour.

In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes. (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.

Sift the flour, cinnamon, ginger, baking soda, nutmeg, salt and cloves onto a piece of wax paper. With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed. Spread the batter evenly into the prepared pan, being sure to reach into the corners. Sprinkle the batter with the 3/4 cup hazelnuts.

Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes. Sift powdered sugar over the top of the cake.

Place a clean kitchen towel over the cake, then top with baking sheet. Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel of the baking sheet. Carefully peel off the paper. Place the paper back on the cake. Using the towel as an aide, roll up the cake and cool completely.

To make filling: In a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter and vanilla until combined. Gradually beat in the powdered sugar until smooth.

Unroll the cake and discard the paper. Spread the filling evenly over the cake and sprinkle with the crystallized ginger. Reroll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap. Refrigerate until the filling is firm, at least 1 hour. (The cake can be refrigerated for up to 2 days.)

To make spiked cream: In a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, powdered sugar, rum and vanilla until stiff. Transfer to a pastry bag fitted with a large open star tip, such as Ateco No. 5.

Transfer the roll to a long serving platter. Garnish the cake with swirls of the whipped cream and sprinkle with the hazelnuts and crystallized ginger.

To serve, cut the cake diagonally into thick slices.

Make-ahead: Bake and fill the roulade up to 2 days ahead; cover tightly in plastic wrap and refrigerate. Garnish with the spiked cream just before serving.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

PUMPKIN SWIRL CHEESECAKE

What is the key to baking a smooth, creamy, moist cheesecake? Several factors are important: a low oven temperature, long mixing at high speed, and ample cooling time. What you're really doing is whipping the batter to make a creamy cheesecake, and all that work pays off!

21/4 cups graham cracker crumbs

1/2 cup unsalted butter, melted (1 stick)

4 8-ounce packages cream cheese, softened

1 1/3 cups granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

4 eggs

1/4 cup whipping cream

1/2 cup canned pumpkin

Preheat the oven to 325 degrees

To make crust: Combine the graham cracker crumbs with the melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch spring-form pan. Bake the crust for 5 minutes. Remove from the oven and set aside.

Place the cream cheese in a large mixing bowl and beat on high speed with an electric mixer for 2 to 3 minutes.

In small bowl, mix the sugar, cinnamon, ginger and cloves together and add to the cream cheese, blending on medium-high speed for 2 to 3 minutes, until the mixture is smooth and fluffy. Add the eggs one at a time, beating well with each addition. Add the cream and mix well.

In a medium mixing bowl, blend the pumpkin with 1 cup of the cream cheese mixture. Set aside.

Pour the remaining cream cheese mixture into the prepared crust. Spoon 6 large dollops of the pumpkin mixture evenly over the cream cheese mixture. Use the back of the spoon to gently swirl the pumpkin through the batter to form orange streaks. Be careful not to touch the bottom crust.

Place the cake in the center of the oven and bake until the cake is set, about 1 hour and 15 minutes. Remove from the oven, let cool slightly, then refrigerate overnight to set.

RUSSIAN EGGS

6 eggs, hard-cooked, divided use

2 ounces caviar

1 teaspoon lemon juice

1 cucumber

1 cup olive oil

1 tablespoon wine vinegar or lemon juice

Salt and pepper to taste

When the eggs are cold, peel and slice the tops off the broad end. Remove all six yolks and set aside. Discard whites from two of the eggs. Fill the cavities of the remaining four eggs with caviar and sprinkle with lemon juice. Set the stuffed eggs on a plate.

Wash the cucumber; do not peel. Cut into thin slices and arrange around the eggs on the plate.

To make a mayonnaise sauce, press two of the egg yolks through a sieve or mash finely with a fork. Put the sieved yolks in a small bowl, adding the olive oil drop by drop. Increase the flow to a trickle, beating with egg beater until all oil is incorporated. Add the wine vinegar or lemon juice.

Put the remaining four egg yolks through a sieve and blend with mayonnaise sauce. Add salt and pepper to taste. This should form a thick, creamy sauce.

Cover each egg on the platter with about a tablespoon of mayonnaise sauce. You will have sauce left over for another use.

SAFFRON INFORMATION

Saffron is the golden spice - Associated Press

The flavor of Spain is steeped in saffron. This precious spice has its own mystique -- the golden color it gives food reflects its fabulous costliness.

Saffron threads grow at the center of flowers of a plant in the crocus family; they are what is botanically known as the stigma. In the La Mancha region of Spain, a source area for high-quality saffron at least as far back as the Middle Ages, the delicate red saffron threads are picked by hand in an October harvest that lasts barely 10 days.

Each flower carries only three tiny threads of the spice; the stigmas from more than 70,000 flowers are needed to make one pound of saffron. That is why a pound can be worth thousands of dollars.

Fortunately, a very little goes a long way. A few strands are usually enough to season a dish.

SALMÓN A LA GALLEGA

1 cup freshly squeezed orange juice

1/4 cup freshly squeezed lime juice

1 tablespoon white wine vinegar

1/4 cup olive oil

1 shallot, minced

1 clove garlic, minced

1/4 cup chopped, fresh cilantro

1 teaspoon dried tarragon

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 8-ounce salmon fillets, trimmed

In a shallow glass bowl, whisk together citrus juices and vinegar. Gradually whisk in olive oil. Stir in shallot, garlic, herbs, salt and pepper. Place salmon fillets in the citrus vinaigrette. Cover and allow to marinate in the refrigerator for one hour. Turn fillets after 30 minutes, and spoon vinaigrette over the top. Prepare grill or preheat broiler to 550 degrees. Grill or broil fillets about 6 minutes per side, or until cooked through.

SAVORY CHEESE AND SCALLION SCONES

2 3/4 cups all-purpose flour

5 teaspoons baking powder

1/2 teaspoon salt, if desired

4 ounces (1 cup) crumbled feta cheese

4 ounces cream cheese or Neufchatel (lowfat cream cheese), cut into 1-inch cubes

4 scallions, chopped

1 cup half-and-half or milk

1 egg

Glaze:

1 egg

2 tablespoons milk

Heat oven to 400 degrees. Grease a large cookie sheet. Lightly spoon flour into measuring cup, level off. In a large bowl, combine flour, baking powder and salt, mix well. Using a pastry blender, or fork, cut in feta cheese and cream cheese until mixture is crumbly. Add scallions and toss gently until combined.

In a small bowl, combine half-and-half or milk with 1 egg and blend well. Add half and half mixture to flour mixture. Stir lightly just until soft dough forms.

Turn dough out onto a well-floured surface and knead lightly five or six times. Pat or press dough into a 1-inch thick circle. With floured knife, cut into eight wedges. Place wedges 2 inches apart on greased cookie sheet.

For glaze, place egg and milk in a small bowl and blend well. Brush over tops of wedges.

Bake at 400 degrees for 25 to 30 minutes or until golden brown. Remove scones from cookie sheet. Cool 5 minutes. Serve warm or cool. Store in refrigerator.

SHERRIED CHERRIES

16 ounces canned pitted tart cherries -- undrained

3/4 cup dry sherry

1/2 cup red currant jelly

3 ounces cherry-flavored gelatin powder

1/4 cup lemon juice

Drain cherries, reserving 3/4 cup juice; set cherries aside. Combine reserved juice, sherry, and jelly in a saucepan; bring to a boil. Remove from heat; add cherry-flavored gelatin, stirring until gelatin dissolves. Stir in lemon juice. Pour into a 4-cup serving bowl, and chill until the consistency of unbeaten egg white. Fold in cherries, and refrigerate until firm. Yield: 8 servings.

SIMPLE HERBED BREAD STUFFING

This is a side dish, but you can use it to stuff the turkey. Make the bread crumbs for the turkey in advance: Place cut bread in a single layer on 2 large jellyroll pans and allow them to dry out at room temperature for at least 2 hours or, preferably, overnight; bake in a 400-degree oven, stirring frequently, until light brown and toasty, 12 to 15 minutes.

If you like, add a pint of strained oysters and substitute the oyster liquid for the chicken broth.

4 tablespoons butter (1/2 stick)

2 medium onions, cut into medium dice

2 medium celery ribs, cut into small dice

1 pound sliced firm white sandwich, French, Italian or sourdough bread, cut into 1/2-inch

cubes, dried out and toasted (10 to 12 cups; see above)

1/4 cup minced fresh parsley leaves

1 teaspoon rubbed sage or 1 tablespoon minced fresh sage leaves

1 teaspoon dried thyme leaves or 1 tablespoon minced fresh thyme

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1 cup low-sodium canned or homemade chicken broth

2 eggs (optional, for a firmer texture)

Adjust oven rack to lower-middle position and preheat oven to 350 degrees.

Heat butter in a large skillet over medium heat. Add onions and celery and saute until fully cooked, 8 to 10 minutes.

Transfer to a large bowl; add bread cubes and parsley, sage, thyme, salt, pepper, broth and eggs. Toss to combine and adjust seasonings. If using eggs, cook a small amount of stuffing in a frying pan, then taste and adjust seasoning.

Turn into a 3-quart buttered casserole and bake until top forms a crust and stuffing has heated through, 30 to 40 minutes.

SORBET BOUQUET

Sorbet bouquet from White House

THE ASSOCIATED PRESS

(Published: Wednesday, November 29, 2000)

A lemon sorbet dessert called flora bunda is included in "An Invitation to the White House: At Home With History," by first lady Hillary Rodham Clinton.

The dessert is assembled on its platter in the shape of a colorful vase of flowers. The shape of the vase will depend on the shape of the freezing container you make. Use a 64-ounce plastic juice bottle as your mold; cut it in half lengthwise, and seal the end so the sorbet doesn't leak out.

FLORA BUNDA FOR LEMON SORBET

3 cups water

2 cups sugar

1 cup fresh lemon juice, strained

For the bouquet:

1 cantaloupe

1/2 honeydew melon

4 kiwifruits

2 mangoes

3 oranges

1 pint blueberries

2 pints strawberries

1/2 pint raspberries

Raspberry sauce (recipe follows)

To make lemon sorbet: In a large non-reactive bowl, combine water, sugar and lemon juice. Let stand for at least an hour, until sugar dissolves. Pour into airtight container and chill overnight.

Freeze sorbet in ice cream machine according to manufacturer's directions. While sorbet freezes, prepare vase mold. Fill mold with sorbet and cover with plastic wrap placed directly on the surface of the sorbet. Freeze sorbet mold overnight.

To make the bouquet: Cut cantaloupe in half, remove seeds, and use melon baller to make balls to use as buds. Peel honeydew and cut very thin wedges; roll a thin wedge of honeydew from end to end to make a rosebud. Peel and cut kiwifruits in half through the center (as a lemon is cut) to form two crowns. Cut kiwi crowns in half lengthwise so they lie flat to form tulip shapes. Peel mangoes, remove pits and cut flesh into very thin slices. Roll slices to form buds; roll other slices to make flowers.

Cut rind away from oranges and cut fruit into segments; arrange segments like flower petals, then place blueberries in center to look like black-eyed Susans. Remove stems from strawberries and make several partial cuts to create a fan.

Have the fruit ready to arrange quickly as the sorbet is un-molded. Un-mold the sorbet onto a well-chilled oval platter.

Arrange the fruit bouquet on the platter so that it spreads out from the top of the vase. Sprinkle with additional blueberries and raspberries as color accents and serve immediately. Serve with raspberry sauce on the side.

RASPBERRY SAUCE

12 ounces fresh raspberries or 12-ounce package frozen unsweetened raspberries

1/2 cup raspberry preserves

2 tablespoons framboise (raspberry liqueur), optional

In the work bowl of a food processor fitted with a metal blade, add the raspberries and preserves and pulse until smooth. Working over a medium-size bowl, pour the sauce through a fine-mesh strainer. Use a rubber spatula to push it through; wipe seeds from the spatula, then scrape off the bottom of the strainer.

Add the raspberry liqueur, if used, mix to combine, cover with plastic wrap and chill until serving time.

SPICED LAMB AND RICE

1 cup basmati rice

2 cups water

2 tablespoons pine nuts

1 pound ground lamb

1/4 cup chopped onion

1/2 cup diced carrots

1 cup peeled and diced tomatoes

1/2 teaspoon ground allspice

Freshly ground black pepper

1/4 teaspoon kosher salt

1/4 cup plain yogurt

Rinse rice well; drain. Add 2 cups water and bring almost to boil. Cover and immediately reduce heat to very low simmer and cook 12 to 15 minutes. Turn off heat and allow to steam 5 to 10 minutes. Stir lightly with fork and set aside, covered, to keep warm.

Toast pine nuts in large, heavy skillet just until lightly browned. Watch carefully because they are quick to burn. Remove from pan and set aside.

In same large, heavy skillet, brown lamb with chopped onion and carrot over medium heat, about 5 minutes. Spoon off and discard any accumulated fat.

Stir in tomatoes, allspice, pepper and salt. Cook 2 to 3 minutes longer until flavors blend.

Stir in reserved pine nuts and yogurt. Heat through, but do not let it boil, about 1 minute. Serve immediately over rice.

SPICED PECANS

This recipe makes 2 cups. You may not want to add all of it to the salad (Cranapple spinach salad, see above). If not, save the rest for munching.

1/3 cup honey

1 tablespoon water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

2 cups pecan halves

1 tablespoon granulated sugar

Preheat oven to 325 degrees.

Combine honey, water, cinnamon, ginger and salt in a medium bowl. Stir in pecans until coated with honey mixture.

Using slotted spoon, place pecans in single layer on a baking sheet lined with parchment paper. Sprinkle with sugar. Bake 16 to 18 minutes, turning halfway through baking time. Cool slightly on baking sheet. Remove and cool completely.

Store in tightly covered container at room temperature up to 3 days.

SPICED SWEET POTATO PEAR CASSEROLE

WITH BOURBON CANE SYRUP GLAZE

1/2 cup butter (1 stick)

3/4 cup Lyle's Golden Syrup or dark corn syrup (see note)

1/2 cup pear nectar (see note)

1 teaspoon vanilla

1/4 cup bourbon

1 tablespoon orange juice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

4 large sweet potatoes or yams, peeled, halved lengthwise, cut into 1/3-inch crosswise

slices

4 large crisp Bartlett pears, peeled, halved, cored and cut into 1/4-inch lengthwise slices

Preheat oven to 400 degrees. Butter a 13-by-9-inch glass baking dish. (For a nice presentation, use a decorative ceramic dish).

Stir butter, cane syrup, pear nectar, vanilla, bourbon and orange juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes. Remove from heat, then whisk in the cinnamon, nutmeg and salt. Set aside.

Arrange one-third of the sweet potato slices in the buttered dish. Top with half of the pear slices, then one-third of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, if desired, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil.

Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender, basting occasionally with the syrup, for about 20 to 30 minutes longer; check with a toothpick or knife point to make sure the sweet potatoes are completely tender.

This can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat, covered, in a 350-degree oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.

Note: Cane syrup or golden syrup can be found in some grocery stores and specialty stores such as Burlingame Grocery. It's usually shelved near the sugar or syrups.

Note: Pear nectar can be found in the juice or Mexican food section of some supermarkets.

SPINACH SOUFFLE

3 10-ounce packages chopped frozen spinach

3/4 cup whole milk

3/4 cup whipping cream

5 tablespoons butter, melted

5 tablespoons all-purpose flour

2 tablespoons grated onion (with juice)

1/2 teaspoon freshly grated nutmeg

11/2 tablespoons lemon juice

11/2 teaspoons salt

Pinch cayenne pepper, or to taste

3 eggs, lightly beaten

Preheat oven to 350 degrees. Grease a 11/2-quart ring mold or a similar-size casserole.

Cook spinach on defrost in the microwave, covered, until thawed and half done. Drain well in a colander, pressing out as much of the moisture as you can (you may want to squeeze out the moisture with your hands to be sure it is well-drained).

Mix the milk, cream, butter, flour, onion, nutmeg, lemon juice, salt, pepper and eggs in the bowl of a food processor (or use a regular bowl and an electric mixer). Blend spinach into this batter.

Pour into prepared baking dish. Place baking dish into a larger baking pan that's filled with water to reach about halfway up sides of the baking dish. Bake 40 to 45 minutes until firm and mixture tests dry when a toothpick is stuck into it.

SWEET POTATO COOKIES

1/2 pound sweet potatoes, peeled and cut into chunks

1 pound almonds (about 3 cups), chopped

2 cups sugar

1/2 cup all-purpose flour

2 eggs, separated

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

1 cup pine nuts

1 cup hazelnuts, coarsely chopped

In a saucepan over medium-high heat, combine sweet potatoes with water to cover. Bring to a boil and boil until very tender, about 15 minutes. Drain well and place in a large bowl. Mash well with fork or potato masher. Let cool.

Add almonds, sugar, flour, egg yolks, lemon zest and vanilla to sweet potatoes, and mix with wooden spoon or electric mixer until well blended. Using your hands, knead mixture for a few minutes until dough holds together. Cover with a kitchen towel and let rest for 30 minutes.

Preheat oven to 350 degrees. Oil 4 baking sheets or line with parchment paper.

In shallow bowl, lightly beat egg whites. In another shallow bowl, stir together pine nuts and hazelnuts. To form each cookie, pinch off a piece of dough the size of a walnut and roll into a ball between your palms. Flatten ball a bit, brush it with egg whites, and roll it in nuts, coating evenly. Place on prepared baking sheet, spacing cookies about 1 inch apart.

Working in batches, bake until golden, about 15 minutes. Remove from oven and transfer cookies to wire racks to cool. Cookies will keep in an airtight container for up to 1 week.

TANGY TEAS

Russian Tea #1

1-1/4 c Tang or other orange-flavored powdered drink mix

1/2 c sugar

1/3 c instant tea

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

dash of salt

Mix together and store in airtight container. Use 2 to 2-1/2 teaspoons per serving.

Russian Tea #2

1 c instant tea

2 c Tang or other orange-flavored powdered drink mix

1 envelope powdered lemonade mix

2 c sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

Mix together and store in airtight container. Use 3-4 teaspoons per serving.

Russian Tea #3

1-3/4 c Tang or other orange-flavored powdered drink mix

1 pkg powdered lemonade, unsweetened

1 c sugar (optional)

1 c instant tea

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

dash of salt

Mix together and store in airtight container. Use 2 teaspoons per serving.

Friendship Tea

2 3.5oz pkgs Tang or other orange-flavored powdered drink mix

1 3.5oz pkg lemonade powdered drink mix

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 c instant tea

1/2 c sugar

Mix together and store in airtight container. Use 2 heaping teaspoons per serving.

TARTA DE QUESO

1 pound (16 ounces) cream cheese, softened

1 1/2 pounds (24 ounces) ricotta cheese, softened

1 1/2 cups sugar

6 eggs

1/4 cup, plus 2 tablespoons, all-purpose flour

1 pint sour cream

1 tablespoon vanilla extract

2 teaspoons almond extract

Preheat oven to 325 degrees. Butter and lightly flour a 9-inch spring-form pan. Using an electric mixer, beat ricotta, cream cheese and sugar in a bowl until smooth. Beat in eggs one at a time. Add rest of the ingredients. Mix well. Pour batter into the prepared pan. Bake 1 hour. Turn oven off and let cake sit in oven 2 hours more. Allow to cool slightly. Cover and refrigerate until chilled.

TIRAMISU

8 egg yolks

3/4 cup plus 2 tablespoons granulated sugar (divided)

4 tablespoons sweet Marsala wine (1/4 cup; divided)

1/4 cup instant espresso powder

2 cups water (divided)

2 teaspoons vanilla (divided)

About 2 cups mascarpone, softened

1 cup whipping cream, chilled

36 Italian ladyfingers (see note)

1 tablespoon unsweetened cocoa powder or 1/2 cup grated bittersweet chocolate

Place medium mixing bowl in refrigerator to chill for whipped cream.

Whisk together egg yolks, 1/4 cup plus 2 tablespoons sugar and 3 tablespoons Marsala in large, unlined copper bowl or upper container of double boiler. If using copper bowl, set directly on burner over low heat. If using double boiler, place upper container over lower one, containing simmering water that does not touch bottom of upper container.

Whisk constantly until mixture almost triples in volume and begins to thicken, 3 to 5 minutes. Be careful not to overcook yolks, as they will scramble. Immediately scrape mixture into medium bowl; refrigerate until completely cool, at least 30 minutes.

Meanwhile, stir together instant espresso, 1/4 cup plus 2 tablespoons sugar and 1 cup water in small saucepan. Bring to boil, stirring constantly to dissolve espresso and sugar. Remove from heat; add remaining 1 cup water, 1 teaspoon vanilla and remaining 1 tablespoon Marsala. Transfer espresso syrup to shallow pan; set aside.

Beat mascarpone on low speed in large mixing bowl, preferably with whisk beater, until creamy, about 10 seconds. Increase speed slightly and gradually beat in cooled egg yolk mixture until completely incorporated, scraping sides of bowl once or twice with rubber spatula. Set aside.

Combine cream and remaining 2 tablespoons sugar in chilled mixing bowl. Beat until cream begins to thicken. Add remaining 1 teaspoon vanilla and beat just until stiff peaks form. Fold whipped cream into mascarpone mixture.

Dip each ladyfinger in espresso syrup, first one side, then the other, taking no longer than 1 second per side. After each lady finger is dipped, set it in large, rectangular 3-quart serving pan (about 13 by 9 inches), forming 3 rows of 6 ladyfingers for first layer. Spread 3 cups of mascarpone mixture evenly over ladyfingers. Arrange second layer of dipped ladyfingers on top. Spoon remaining mascarpone mixture over top and use spatula to spread evenly.

Place cocoa powder to taste in fine strainer, hold over tiramisu, and sprinkle lightly over surface.

Cover tiramisu tightly with plastic wrap; refrigerate at least 6 hours or up to 3 days before serving. Tiramisu may also be frozen up to 3 months.

Note: Italian ladyfingers are available in some supermarkets and specialty stores.

TON TONGUE TOFFEE

2 cups sugar

8 tablespoons butter

1/2 teaspoon rum of vanilla flavoring

1 1/4 cups water

Place all ingredients in a heavy saucepan. Stir over a medium heat until the sugar dissolves. Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer. Pour into a buttered, 9-by-12 inch pan. Let cool until almost firm

to the touch. Mark Into 2-inch squares with a sharp knife. When cool, break into squares or shards.

UNFRIED CHICKEN

3/4 cup corn flakes -- finely crushed

1/2 teaspoon garlic powder

1/8 teaspoon ground black pepper

1/8 teaspoon ground red pepper

4 skinless boneless chicken breast halves

1/4 cup lowfat chicken broth

Mix corn flakes, garlic powder, black pepper, and red pepper. Set aside.

Dip chicken into broth. Coat with corn flake mixture.

Place chicken on baking sheet. Bake at 400 degrees F. for 20 minutes or until chicken is no longer pink. Yield: 4 servings.

TOFU PUMPKIN PIE

1 15-ounce can pumpkin

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 12.3-ounce package firm silken tofu

1 unbaked 9-inch pie crust, purchased or homemade

Preheat the oven to 425 degrees.

Blend pumpkin and sugar in a blender until smooth. Add salt, cinnamon, ginger and cloves, blending thoroughly. Add tofu and process until mixture is creamy.

Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 and bake 40 minutes. Chill before serving.

TON TONGUE TOFFEE

2 cups sugar

8 tablespoons butter

1/2 teaspoon rum of vanilla flavoring

1 1/4 cups water

Place all ingredients in a heavy saucepan. Stir over a medium heat until the sugar dissolves. Without stirring, boil until the mixture reaches 290 degrees on a candy thermometer. Pour into a buttered, 9-by-12 inch pan. Let cool until almost firm

to the touch. Mark Into 2-inch squares with a sharp knife. When cool, break into squares or shards.

WHITE CHOCOLATE CHEESECAKE

2 pks (8 oz.) cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

4 squares white baking Chocolate or 2/3 cup white Chocolate chips, divided

1 Chocolate cookie pie crust

Mix cream cheese, sugar, and vanilla until blended. Add eggs, blend. Stir in 1/3 cup white Chocolate. Pour into pie crust. Sprinkle with remaining white Chocolate. Bake at 350 deg. for 35 min or until set. Cool in refrigerator 3 hrs. Makes 8 servings.