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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).

BAKED CHICKEN DIJONNAISE

BEERAMISU

BLACK TRUFFLE CHOCOLATE PECAN COOKIE

BRINED SMOKED TROUT

BROWN DERBY SALAD AND DRESSING

CARAMEL CORN

CHICKEN AND MUSHROOM SAUTE

CHICKEN VERONIQUE

CLASSIC MEATLOAF

COCONUT CURRY MACADAMIA NUTS

CORN CHOWDER

CRAN APPLE SPINACH SALAD WITH SPICED

DRIED PRUNE CAKE

EARTHQUAKE CAKE

EASY CARROT CAKE

EASY CARROT CAKE II

EMBUTIDO

EXTRA CREAMY COLESLAW

FLAT PASTA WITH ROCK SHRIMP AND ZUCC

FLIMFLAM CHICKEN

FRIED RAVIOLI

GINGER AND NUTMEG SWEET POTATO PUDDI

HAMBURGER RICE SKILLET

LEMON ANGEL PIE

LIGHT MILE HIGH STUFFED POTATO

LOBSTER THERMIDOR

MAKE AHEAD SPINACH MANICOTTI

MARKET STREET MEATLOAF AND GRAVY

MEATLOAF INFORMATION

MEATLOAF ORIENTAL STYLE

MEXICAN MACARONI

MONTES HAM

MUSHROOMS AND RICE

OATSY MEATLOAF`

OVAKO DONBURI

PAPER SACK CHICKEN

PASTA AND SHRIMP INFORMATION

PEANUT BUTTER FUDGE

PENNSYLVANIA DUTCH POTATO BAKE

PORK WITH GINGER AND LIME SAUCE

PORTOBELLO CHICKEN WITH ALFREDO PAST

QUICKIE OLIVE OIL BISCUITS

RAISIN BRAN FLAXSEED MUFFINS

RHUBARB CUSTARD CAKE

ROAST CHICKEN WITH LEMON AND ROSEMAR

ROAST CHICKEN WITH MAPLE AND WALNUT

ROAST CHICKEN WITH VEGETABLES

ROMAN MEATLOAF

SAUSAGE AND PEAR DINNER FRITTATA

SHRIMP AND VEGETABLES IN WHITE WINE.

SKILLET BEEF PAPRIKASH

SMOKED TROUT CAKES

SMOKED TROUT CHOWDER

SMOKED TROUT HASH

SPINACH WITH SESAME DRESSING

SWEET POTATO CASSEROLE

TAMALE PIE

THREE MUSHROOM MEATLOAF

TORTILLA SOUP

TUNA LEMON CAPER AND OLIVE SAUCE

VICHYSSOISE WITH THAI HERBS

WAIKIKI BANANA BARS

WESTERNER CAKE

BAKED CHICKEN DIJONNAISE

4 skinless, boneless chicken breast halves (about 4 ounces each)

1/4 cup country-style Dijon mustard

1/4 cup finely chopped red onion, preferably, or white onion

1/2 cup coarsely grated swiss cheese

Preheat oven to 350 degrees.

Line a cookie sheet with aluminum foil and coat with nonstick cooking spray.

Brush each chicken breast half with mustard, sprinkle with onion and cheese.

Bake 20 to 25 minutes, until chicken is cooked through and cheese is melted.

BEERAMISU

An article about cooking with beer brought up this unlikely candidate for

best of the year. Don't be put off by the name. The combination of espresso

and rich, almost chocolaty porter strikes just the right note with the cream

and mascarpone filling. This is very rich -- a little goes a long way.

2 8-ounce tubs mascarpone cheese or one 17.5-ounce tub, at room temperature

2 cups powdered sugar

2 teaspoons vanilla

11/2 cups whipping cream

1/2 cup brewed espresso

1/2 cup Bridgeport Porter

1 7-ounce package ladyfingers (you may not use them all)

Cocoa powder in a shaker

1 cup finely crumbled Amaretti di Saronno cookies (almond biscotti or other

sweet crunchy cookies will also work)

In a large bowl, combine mascarpone cheese, powdered sugar and vanilla. Whip

cream to stiff peaks and fold into cheese mixture.

Combine espresso and porter in a shallow bowl. Smooth a light layer of the

mascarpone mixture over the bottom of 9-inch square dish (or any other

casserole dish, depending on preferred number of layers).

Lightly dip ladyfingers into the espresso/porter mixture and arrange in one

layer in dish. Dust with cocoa powder and crumbled cookies, then spread half

the remaining mascarpone blend over the top.

Repeat this process. Just before serving, dust each serving with cocoa

powder and cookie crumbles.

BLACK TRUFFLE CHOCOLATE PECAN COOKIES

1 pound bittersweet chocolate, chopped

11 tablespoons unsalted butter (1 stick plus 3 tablespoons; see note)

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Pinch salt

4 eggs

11/2 cups granulated sugar

11/2 tablespoons instant espresso powder

11/2 tablespoons vanilla

11/4 cups coarsely chopped pecans

2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.

Place the chocolate and butter in the top of a double boiler over hot water until melted, stirring occasionally. Set aside.

Sift together the flour, baking powder and salt. Set aside.

Combine the eggs, sugar, espresso powder and vanilla in a large bowl. Beat with a wooden spoon or the paddle attachment of a upright mixer until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle. Remove to wire racks to cool.

Note: Use real butter only. Do not substitute margarine.

BRINED SMOKED TROUT

Makes 6 to 8 servings

1 quart water (4 cups)

1/2 cup noniodized salt

1/2 cup granulated sugar

2 tablespoons garlic powder

2 tablespoons chili powder

6 to eight 10- to 12-inch whole trout, cleaned and rinsed

3 bamboo skewers, cut into 2- to 3-inch pieces

Alder chips

Mix water, salt, sugar, garlic powder and chili powder in a large bowl or pan with lid and stir until salt and sugar dissolve. Add all the trout. Cover and refrigerate overnight.

First thing in the morning, drain the trout and pat dry. Discard the brine. Place the trout between a double layer of paper towels and let sit 30 minutes.

Prepare your smoker. Place 1 length of a bamboo skewer horizontally inside each trout to hold it open and expose the inside cavity.

Smoke trout 8 to 10 hours according to your smoker's directions, using 2 to 3 cycles of alder chips.

To store: Cool in refrigerator, then wrap each trout in a paper towel and store in plastic bags for 2 weeks in the refrigerator. Or omit the paper towels and store in the freezer for up to 8 months.

BROWN DERBY SALAD AND DRESSING

(Serves 6)

1/2 head iceberg lettuce

1/2 bunch watercress

1 small bunch curly endive

1/2 head romaine lettuce

2 tablespoons minced chives

2 medium tomatoes, peeled, seeded and diced

1 chicken breast, cooked, boned, skinned and diced

6 bacon strips, cooked and diced

1 avocado, peeled and diced

3 hard-cooked eggs, peeled and diced

1/2 cup Roquefort cheese, crumbled

Special French dressing:

1/4 cup water

1/4 cup red wine vinegar

1/4 teaspoon sugar

11/2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon Worcestershire sauce

3/4 teaspoon dry mustard

1/2 clove garlic, minced

1/4 cup olive oil

3/4 cup vegetable oil

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix together in a large, wide bowl. Arrange chives, tomatoes, chicken, bacon, avocado, eggs and cheese in rows over lettuce. At the table, pour the special French dressing over salad. Toss and serve.

For the dressing: Combine, water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oil. Chill. Shake well before using. Makes about 11/2 cups.

CARAMEL CORN

(Trailblazers' wives)

Makes 8 quarts

8 quarts popped corn

2 cups mixed nuts (optional)

2 cups firmly packed brown sugar

4 sticks butter (1 pound; see note)

1/2 cup light corn syrup

1 teaspoon salt

1 teaspoon butter flavor extract

1/2 teaspoon baking soda

Preheat oven to 250 degrees.

Divide popped corn and nuts into 2 large aluminum roasting pans.

In a saucepan, mix sugar, butter, corn syrup, salt and butter extract. Bring to a boil stirring constantly. Boil 5 minutes.

Remove from heat and add baking soda. Mix well. Pour evenly over corn and nuts in the 2 roasting pans.

Bake about 50 to 60 minutes, stirring every 20 minutes.

Pour onto wax paper and cool. Will keep up to a week in tightly covered container.

CHICKEN AND MUSHROOM SAUTE

Makes 4 servings

4 tablespoons olive oil (divided)

1/4 cup minced shallots

8 ounces mushrooms, sliced (11/4 cups)

1 red bell pepper, diced

1 small zucchini, quartered and sliced

2 teaspoons dried thyme or more to taste (divided)

4 whole boneless skinless chicken breasts, cut into sixths or eighths

1 tablespoon balsamic vinegar

3/4 cup chopped sun-dried tomatoes marinated in oil

Salt and pepper, to taste

Heat 2 tablespoons of the oil in a large skillet. Add the shallots and mushrooms and saute for about 2 minutes. Add the bell pepper, zucchini and 1 teaspoon thyme and saute until vegetables are just barely tender, about 2 more minutes. Remove from skillet and keep warm.

Add the remaining 2 tablespoons oil to the skillet. Then add the chicken and the remaining thyme; saute until chicken is done, 12 to 15 minutes. Remove the chicken from the skillet and combine with the vegetables.

To the juices in the skillet, add the vinegar. Cook for a minute, stirring up any browned particles clinging to the bottom of the pan.

Return the chicken and vegetables to the pan, along with the sun-dried tomatoes. Toss together for a minute or two to blend flavors. Season with salt and pepper, and serve.

CHICKEN VERONIQUE

2 chicken breasts -- split

1 cup mushrooms -- quartered

2 tablespoons butter or margarine

10-3/4 ounces condensed cream of chicken soup -- undiluted

1 clove garlic -- minced

2 tablespoons dry white wine

1/2 cup seedless grapes -- halved

In skillet, brown chicken and mushrooms in butter. Add remaining ingredients

except grapes. Cover; cook over low heat 30 minutes or until done. Stir

occasionally. Add grapes; heat through. Serve over cooked rice. Yield: 4

servings.

CLASSIC MEATLOAF

12 ounces ground beef

12 ounces ground pork

11/2 cups chopped onions

1 cup quick-cooking rolled oats or breadcrumbs

2/3 cup ketchup

2/3 cup finely chopped parsley

3 large eggs, lightly beaten

1 teaspoon ground thyme

1 teaspoon salt

1/2 teaspoon ground pepper

Preheat oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan.

Combine ingredients in a large bowl. Knead the mixture with your hands until everything is well blended. Do not overmix.

Fill the loaf pan with meat mixture, mounding the top. Place the pan on a baking sheet and bake 1 to 11/4 hours, until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160 degrees. Pour off excess fat and let stand for 15 minutes.

Optional: Add 1/2 cup chopped olives or finely grated carrots, potatoes or sweet potatoes to meat mixture.

For Creole sauce: Saute 1/2 cup chopped onion, 1/2 cup chopped green bell pepper and 1/4 cup chopped celery in 2 tablespoons butter until vegetables are soft. Add 2 minced cloves garlic near end of cooking time. Add 1 drained 16-ounce can tomatoes and a pinch of thyme. Bring to boil, reduce heat and simmer 10 minutes, breaking up tomatoes as they cook.

Season with salt, pepper and cayenne pepper to taste. Top meat loaf with sauce halfway through cooking.

COCONUT CURRY MACADAMIA NUTS

11/2 teaspoons ground ginger

11/2 teaspoons ground cumin

11/2 tablespoons curry powder

1/2 teaspoon cayenne pepper

1/4 cup firmly packed dark brown sugar

3/4 teaspoon kosher salt

2 egg whites

5 cups macadamia nuts (about 1 1/4 pounds

1 cup large or small coconut flakes (sweetened or unsweetened)

Heat the oven to 300 degrees. In a small bowl, combine the ginger, cumin, curry powder, cayenne, brown sugar and salt. Set aside.

In a medium bowl, beat the egg whites with a small whisk until frothy. Whisk in the reserved spice mixture. Stir in the nuts and the coconut flakes.

Spread the mixture in a single layer onto 2 lightly greased baking sheets. Bake, stirring the nuts and rotating the pans halfway through cooking, until the nuts are dry, 20 to 25 minutes.

Transfer to parchment paper to cool. The nuts may be kept in an airtight container at room temperature for 1 week.

CORN CHOWDER

Makes 1 quart to serve 2 as a whole meal,

3 or 4 as a first course

Soups called "corn chowder" have been on trendy American restaurant menus of late. Young chefs gussy them up with purees of red pepper, bits of esoteric ham or other fillips that remove them from their humble origin as everyman home food. The new chowders have their appeal as fancy restaurant food, I suppose, but the following recipe, as simple as can be, is a bowlful of sweet comfort.

2 tablespoons butter

1 medium onion, chopped

2 medium potatoes, cut in 1/3-inch dice (about 2 cups)

2 cups milk

1/2 teaspoon salt

Freshly ground pepper

1 to 2 cups frozen or canned corn kernels

In a medium saucepan, heat butter over medium heat and saute onion until golden, about 8 minutes.

Add the potatoes and toss them around with the onions for a minute.

Add the milk, salt and a few grinds of pepper. Simmer gently until potatoes are tender, 10 to 15 minutes.

Add the corn and return to a simmer.

Can be served immediately or reheated, at which time more milk or some chicken broth will have to be added.

Variations: With the onion, saute a rib of celery, finely chopped. If desired, simmer a bay leaf in the soup. Also, if desired, instead of butter, use the fat from a rendered strip of bacon (I prefer butter).

A fresh touch: About1/2cup finely diced red bell pepper, or a few teaspoons minced hot red or green pepper to taste, or a combination of both, makes a fine addition. In either case, you may want to garnish each serving with finely chopped fresh coriander.

CRAN APPLE 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 last 3 hours or up to 24 hours; stir occasionally.

When ready to serve, toss spinach and celery in a 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.

SPICED PECANS

This recipe makes 2 cups. You may not want to add all of the pecans to the salad. 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.

DRIED PRUNE CAKE

1/2 cup vegetable shortening

1 cup granulated sugar

2 eggs

11/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

2/3 cup buttermilk or sour milk

2/3 cup cooked dried prune pieces

Prune Icing (recipe follows)

Preheat oven to 350 degrees. Beat shortening and sugar together until fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour, salt, baking soda, baking powder, cinnamon, allspice and nutmeg. Add alternately with buttermilk to creamed mixture, stirring until blended after each addition. Blend in prunes.

Pour batter into two greased and floured 8-by-11/2-inch round pans.

Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Fill and frost with Prune Icing.

PRUNE ICING

2 tablespoons softened butter or margarine

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

About 21/2 cups sifted powdered sugar (divided)

2 tablespoons hot prune juice

2 tablespoons hot lemon juice

Blend butter, cinnamon and salt. Beat in1/2cup of the sugar. Combine prune and lemon juices; add alternately with remaining sugar, beating until the icing is smooth and of spreading consistency.

EARTHQUAKE CAKE

1 cup coconut

1 cup pecans

1 box German chocolate cake mix

1/2 cup butter, softened

8 ounces cream cheese, softened

1 pound confectioners' sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a deep 9-inch by 13-inch baking pan (or a shallower 11-by-14-inch pan) with non-stick spray. Spread coconut in pan. Layer nuts on top of coconut. Prepare cake mix according to package directions. Pour batter over nuts and coconut. Mix butter, cream cheese, sugar and vanilla until smooth. Drop spoonfuls of cream cheese mixture on top of batter. Do not stir, mix or press down. Bake 45 to 50 minutes. Allow cake to cool in pan 30 minutes. The cake may look a bit soupy when it emerges from the oven, but it will set, complete with cracks.

EASY CARROT CAKE II

11/2 cups all-purpose flour

11/4 cups granulated sugar

11/2 teaspoons baking soda

11/2 teaspoons ground cinnamon

1/4 teaspoon salt

2 41/2-ounce jars baby food strained carrots

2/3 cup vegetable oil

2 eggs, slightly beaten

1/2 teaspoon vanilla

1 8-ounce can crushed pineapple, drained

2/3 cup flaked or shredded coconut

1/2 cup chopped walnuts

Cream cheese frosting:

1 3-ounce package cream cheese, softened

1/4 cup butter or margarine, softened (1/2 stick)

1/2 teaspoon vanilla

2 cups powdered sugar

Preheat oven to 350 degrees. In a 9-inch square pan, mix together flour, sugar, baking soda, cinnamon and salt. Add carrots, oil, eggs and vanilla. Mix with a fork until thoroughly blended. Stir in pineapple, coconut and walnuts.

Bake 40 to 45 minutes, or until pick inserted in center comes out clean. Place the pan on a rack to cool. Frost.

To make frosting: Beat cream cheese, butter and vanilla until well-blended. Add sugar and beat until smooth.

EASY CARROT CAKE

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

2 cups granulated sugar

1/4 teaspoon ground nutmeg

3 eggs

1 8-ounce can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup raisins

1/2 cup flaked or shredded coconut

1/2 cup chopped nuts

2 6-ounce jars junior baby food carrots

Cream cheese frosting:

1 3-ounce package cream cheese, at room temperature

2 cups powdered sugar

1 tablespoon orange juice

Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.

Measure flour, baking soda, cinnamon, salt, sugar and nutmeg into large bowl. Make a well in center of dry ingredients and add eggs. Beat eggs slightly with fork in well. Add crushed pineapple with juice, oil, raisins, coconut, nuts and baby carrots.

Mix well to blend, scraping bottom of bowl. Pour into greased pan. Bake 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Frost.

To make frosting: Beat cream cheese, powdered sugar and orange juice. Add more sugar or orange juice if needed for desired spreading consistency.

EMBUTIDO

(GROUND PORK ROLL)

(Makes 2 small or 1 large roll)

21/2 cups ground pork

1 cup ground ham

1/2 cup onions, finely chopped

1/2 cup raisins

1/2 cup sweet pickles, finely chopped

1/2 cup green peas (thawed if using frozen)

1 cup cheddar cheese, grated

2 eggs, hard-cooked and cut into quarters

4 Vienna sausages, cut into halves

In bowl, mix pork, ham, onions, raisins, pickles, peas and cheese thoroughly.

Working with 1/2 of mixture (if making 2 rolls), make a rectangular layer on a sheet of foil to form bottom of first roll.

Place half the egg quarters in a line down the center of the roll.

Top with sausage halves. Mound 1/4 more of pork mixture over egg and sausage pieces.

Roll up foil to create a log-shaped roll. Turn roll and wrap it in another sheet of foil, so that it is completely encased.

Repeat with remaining ingredients to form second roll.

Place rolls in top of a covered steamer and cook 45 minutes. Or, remove from foil, place in loaf pan and bake, covered, in oven at 400 degrees for 1 hour.

EXTRA CREAMY COLESLAW

(Serves 8)

3 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1/4 cup 1-percent fat milk

2 tablespoons mayonnaise

1/3 cup fat-free (or light) sour cream

1/4 cup lowfat buttermilk

11/2 tablespoons white vinegar or rice vinegar

2 tablespoons lemon juice

1 cup grated carrots

8 cups finely chopped cabbage (about 1 medium head)

1/2 cup chopped peanuts (optional)

In a large bowl, blend the sugar, salt, pepper, milk, mayonnaise, sour cream, buttermilk, vinegar, and lemon juice and mix until smooth.

Add in the carrots and cabbage and peanuts if desired and toss to blend with dressing.

Cover and refrigerate for at least 3 hours before serving.

FLAT PASTA WITH ROCK SHRIMP AND ZUCCHINI

Serves 2

3 teaspoons olive oil

3 medium garlic cloves, crushed

1 cup thinly sliced zucchini

1/2 teaspoon red pepper flakes

1 cup dry white wine

3/4 pound rock shrimp, peeled

1/2 pound spinach pappardelle or fresh fettuccine

Salt and freshly ground pepper

2 tablespoons grated Parmesan cheese

Place a large pot of water on to boil.

Heat oil in a large non-stick skillet on medium. Add garlic and zucchini to skillet and cook 3 minutes, until zucchini are soft. Add pepper flakes and wine; bring to a boil for 1 minute. Add shrimp and remove from the heat.

Add pasta to boiling water and cook about 9 minutes for dried pasta or 3 minutes for fresh.

Drain pasta and add to skillet. Place over medium high heat and simmer about 1 minute or until shrimp are cooked through. Toss well; season with salt and pepper. Sprinkle with Parmesan.

FLIMFLAM CHICKEN

(Serves 4)

2 teaspoons salt

1/2 cup butter or margarine

1/4 cup lemon juice

1/4 cup vinegar

1 teaspoon onion salt

1 teaspoon garlic salt

1/2 teaspoon pepper

1/2 teaspoon thyme

5 chicken legs

5 chicken thighs

Place all ingredients except chicken pieces in a saucepan. Cook over medium-low heat until butter or margarine is melted, stirring occasionally.

Transfer sauce to a shallow bowl and dip the chicken pieces in the sauce, coating completely. Place chicken in a flat baking dish. Pour remaining sauce over chicken. Bake at 350 degrees for 45 minutes, turning once.

FRIED RAVIOLI

Cheese ravioli for four (frozen or fresh)

2-3 cloves garlic

3-4 T olive oil

2 C peas or chopped broccoli

Grated Parmesan cheese

Boil ravioli until not quite al dente. While it's boiling, heat oil. Press garlic into oil and briefly saute. Drain ravioli and add to garlic and oil. Fry on medium heat, turning occasionally, until edges start to get crispy brown. Broccoli can be fried at the same time, or microwaved separately until slightly crisp and added to ravioli toward the end. Peas should be added toward the end. Serve with grated Parmesan (and salt and

pepper.)

GINGER AND NUTMEG SWEET POTATO PUDDING

Serves 6

10 ounces sweet potato, peeled and roughly chopped

1 cup thick coconut cream

1/4 cup brown sugar

2 eggs, beaten

2 teaspoons peeled and grated fresh ginger

2 teaspoons freshly grated nutmeg or 2 teaspoons ground nutmeg

Whipped cream, optional, for garnish

Preheat oven to 350 degrees. Line a bamboo steamer with parchment paper or use a heat-proof plate. Half fill a wok with water (steamer should not touch water) and bring water to boil. Arrange sweet potato in steamer, cover and place steamer in wok. Cook sweet potato until tender, adding more water to wok when necessary, about 15 minutes. Lift steamer from wok, carefully remove sweet potato from steamer and transfer to bowl. Mash with fork or potato masher until smooth. Set aside and allow to cool.

Place sweet potato, coconut cream, brown sugar, eggs, ginger and nutmeg in food processor and process until smooth. Pour into 6 Chinese teacups or other heat-proof molds. Place on a baking sheet and bake until firm to the touch, about 20 minutes. Remove from oven. Serve warm or chilled, garnished with whipped cream if desired.

HAMBURGER RICE SKILLET

Makes 6 servings

1 pound lean ground beef

1 small onion, chopped

1 small green bell pepper, chopped

1 10-ounce can diced tomatoes and mild green chilies (such as Ro-tel brand)

11/2 cups water

1 cup uncooked long-grain rice

1 1.25-ounce envelope taco seasoning mix

1/2 teaspoon salt

2 cups chopped lettuce

3 green onions, chopped

1 tomato, chopped

1 avocado, chopped (optional)

1 2.25-ounce can sliced black olives, drained (optional)

1 cup shredded Mexican cheese blend (4 ounces)

Tortilla chips (optional)

Salsa (optional)

Cook beef, onion and green pepper in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain.

Stir in tomatoes with chilies, water, rice, seasoning mix and salt. Cook, covered, over medium heat 15 minutes, stirring occasionally. Uncover and cook 10 to 15 more minutes; remove from heat.

Sprinkle lettuce, green onions, tomato, avocado, olives and cheese over hamburger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa, if desired.

Note: To prepare a vegetarian version, omit the ground beef.

LEMON ANGEL PIE

Meringue crust:

4 egg whites, at room temperature

pinch of salt

1 teaspoon distilled white vinegar or1/4teaspoon cream of tartar

1 cup superfine sugar (see note)

2 teaspoons cornstarch

Filling:

4 egg yolks

1/2 cup granulated sugar

1/4 cup fresh lemon juice (1 lemon)

Grated peel of 2 lemons (about 2 tablespoons, yellow part only)

1 cup whipping cream

Optional garnishes:

Sweetened whipped cream, shreds of lemon peel and fresh mint leaves

Preheat oven to 350 degrees. Line a shallow 9-inch glass, ceramic or metal pie pan with parchment paper. (Cut out a 12-inch circle and place in pan, pleating paper so it lies flat around the sides.)

To make meringue crust: Place egg whites in a clean bowl of a free-standing mixer fitted with a whisk. Beat on medium-low speed until the whites are frothy, about 1 to 11/2 minutes. Increase the speed to medium-high, add salt and vinegar, and slowly add the sugar (1 to 2 tablespoons at a time), beating until soft peaks form, about 2 to 3 minutes. (If using a hand-held mixer this may take longer.)

Increase speed to high and beat until stiff and glossy, about 3 minutes. Sprinkle in the cornstarch during the last minute. Spread meringue on top of parchment paper and use the back of a large spoon to make the edges higher on the sides.

Place on middle rack of oven and reduce heat to 300 degrees. Bake for 1 hour. Turn off oven and leave the meringue inside with the door shut until completely cool, about 4 hours.

To make filling: Beat egg yolks well, then combine with sugar, lemon juice and lemon peel in the top of a double boiler. Mix well. Cook over simmering water until mixture is thickened, about 10 minutes. Mixture is thick enough when it mounds slightly when dropped from spoon. Remove from heat and cool at room temperature, about 1 to 11/2 hours.

Whip cream until stiff. Fold whipped cream into cooled filling. Place in cooled meringue crust. Refrigerate at least 4 hours or up to 24 hours. Just before serving, garnish top with whipped cream, lemon peel shreds or fresh mint leaves.

Note: If superfine sugar is not available, place a generous cup of regular granulated sugar in a food processor or blender and blend for 15 seconds. Or use the new Baker's Sugar. Measure out 1 cup.

Variations: If you want your crust to be white rather than a pale beige, bake the meringue at 250 to 275 degrees for 1 hour. For a stronger lemon flavor, fold only half of the whipped cream into the filling and use the remainder for garnish. However, the lemon part of the filling makes only about 1 cup, so adding all the whipped cream to the filling makes it fill the crust more completely.

LIGHT MILE HIGH STUFFED POTATO

8 baking potatoes

15 ounces pinto beans, canned -- drained

8 ounces low salt tomato sauce

1 tablespoon taco seasoning mix

1 cup sliced zucchini

1 cup carrot -- coarsely chopped

1 cup whole kernel corn, frozen

1 cup shredded mozzarella cheese

1 cup lowfat cottage cheese

1/4 cup sliced green onions

2 tablespoons minced fresh cilantro

Scrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 minutes or until done. Let cool slightly.

Combine pinto beans, tomato sauce, and taco seasoning mix in a medium saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes. Set aside and keep warm.

Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Set aside; keep warm.

Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 tablespoons shredded mozzarella cheese over each potato.

Top potatoes evenly with bean mixture and steamed vegetables. Combine cottage cheese and green onions; spoon evenly over potatoes. Sprinkle evenly with cilantro. Yield: 8 servings.

LOBSTER THERMIDOR

Lobster:

4 6- to 8-ounce frozen rock lobster tails, boiled according to package directions and

drained

3 tablespoons minced green onions (white parts only)

2 tablespoons butter or margarine

1/3 cup dry white wine

1 teaspoon dry mustard

Mornay sauce:

6 tablespoons butter (not margarine;3/4stick; divided)

1/4 cup all-purpose flour

21/2 cups milk or 11/4 cups each milk and chicken broth, fish stock or vegetable

cooking water

1/2 teaspoon salt

1/8 teaspoon white pepper

2 tablespoons minced onion

1 small sprig fresh thyme or a pinch of dried thyme

1/4 bay leaf

Pinch ground nutmeg

1/4 cup plus 4 teaspoons grated parmesan cheese (divided)

1/4 cup grated gruyere cheese

To make lobster: Preheat broiler. Remove lobster meat from shells, cut in 1/2-inch chunks, and set aside; reserve shells.

Stir-fry green onions in butter in a small saucepan over medium heat for 2 to 3 minutes, until soft. Add wine and boil, uncovered, until reduced to1/4cup. Blend in mustard.

To make Mornay sauce: Melt 3 tablespoons butter in the top of a double boiler directly over a burner set on medium heat. Blend in flour, slowly add milk and cook, stirring, until thickened. Mix in salt and pepper. Set pan into bottom of double boiler filled with simmering water.

In saucepan, stir-fry onion on medium heat in 1 tablespoon butter 3 to 5 minutes until translucent. Add to sauce, along with thyme, bay leaf and nutmeg. Cover and cook 1 hour over simmering water, beating occasionally with a whisk and scraping bottom and sides of pan with a rubber spatula.

Be careful when removing lid not to let water condensed there drop into sauce.

Add1/4cup parmesan and gruyere; heat and stir until melted.

Off heat, beat in remaining 2 tablespoons butter, 1 teaspoon at a time.

Preheat broiler.

Mix a little hot sauce into lobster meat, just enough to bind. Place lobster shells in a shallow baking pan. Fill with lobster mixture, then cover with remaining Mornay sauce. Sprinkle each lobster with 1 teaspoon grated parmesan cheese.

Broil 4 to 5 inches from heat for 3 to 4 minutes, until browned and bubbly.

MAKE AHEAD SPINACH MANICOTTI

Makes 6 to 8 servings

1 15-ounce carton ricotta cheese

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

11/2 cups shredded mozzarella cheese (6 ounces; divided)

3/4 cup shredded parmesan cheese (divided)

1 egg

2 teaspoons minced fresh parsley

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/8 teaspoon garlic powder

2 28-ounce jars spaghetti sauce with meat

11/2 cups water

1 8-ounce package manicotti shells

In a large bowl, combine ricotta, spinach, 1 cup mozzarella,1/4cup parmesan, egg, parsley, onion powder, pepper and garlic powder. In another bowl, combine spaghetti sauce and water. Spread 1 cup sauce in an ungreased 13-by-9-by-2-inch baking dish. Stuff uncooked manicotti with spinach mixture (using pastry bag, if available); arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining1/2cup mozzarella and1/2cup parmesan.

Bake, uncovered, in a 350-degree oven for 40 to 50 minutes or until heated through.

You can also cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking

MARKET STREET MEATLOAF AND GRAVY

(Makes 6 servings)

1 tablespoon butter

3/4 cup minced green onion

3/4 cup minced white onion

1/2 cup minced carrot

1/2 cup minced celery

1/4 cup minced red bell pepper

1/4 cup minced green bell pepper

2 teaspoons minced garlic

1 teaspoon salt 1 teaspoon pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon nutmeg

1/2 teaspoon cumin

3 eggs, beaten

1/2 cup ketchup

1/2 cup half-and-half

11/2 pounds lean ground beef

1/2 pound lean ground pork sausage, with no herbs or seasonings added

3/4 cup prepared breadcrumbs

Meat loaf gravy (see following recipe)

Preheat oven to 350 degrees.

Heat the butter in a heavy skillet and add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic.

Cook, stirring often, for 10 minutes or until moisture has evaporated. Set aside to cool.

In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and eggs and mix well. Add ketchup and half-and-half. Blend thoroughly.

Add ground beef, ground pork, breadcrumbs and vegetable mixture. It might be easier to mix this with your hands. Grease a loaf pan and add meat mixture, pressing it into corners. Put loaf pan in a larger pan filled 1-inch-high with boiling water. Cook in oven for 45 to 60 minutes. Let rest for 10 minutes before serving. Serve with meatloaf gravy.

MEATLOAF GRAVY

2 tablespoons butter

4 shallots, mixed

1 sprig thyme

1 bay leaf

Dash of crushed peppercorns

1/4 cup chopped red bell pepper

1/4 cup chopped yellow bell pepper

1 cup dry white wine

1 cup veal or beef stock

1 cup chicken stock

2 roma tomatoes, peeled, seeded and diced

Salt and pepper

In a heavy pan, melt 1 tablespoon butter and saute shallots, thyme, bay leaf, peppercorns and red and yellow bell peppers over medium heat for 3 minutes.

Add wine and simmer over high heat until reduced by three-fourths, to make a glaze. Add veal stock and chicken stock and simmer, uncovered, over high heat until reduced by one-fourth. Add tomatoes and bring to slow simmer. Cook, covered, for 20 minutes.

Stir in remaining 1 tablespoon butter and season with salt and pepper to taste. Strain, discarding bay leaf and thyme before serving.

MEATLOAF INFORMATION

No, it's not your mama's meatloaf

By JOE STUMPE

WICHITA (KANS.) EAGLE

(Published: Wednesday, January 10, 2001)

Meatloaf qualifies as comfort food on two levels:

For diners, it's one of those dishes that conjures up home-cooked meals -- precisely why it's showing up on so many restaurant menus of late.

For cooks, it's a near can't-miss proposition -- a simple combination of meat, bread crumbs, vegetables and herbs or spices that can be slipped in the oven and pretty much left alone until done.

But comforting doesn't have to mean boring and bland.

Meatloaf is adaptable as few dishes are to accommodate a cook's whims and tastes. In the mood for something spicy? Top the meatloaf with salsa or your own Creole sauce.

Asian? Incorporate soy sauce and crunchy water chestnuts into the mixture.

Using up leftovers? "Stuff" the meatloaf with olives, raisins, hard- cooked eggs ... whatever tickles your fancy. Once you have a basic recipe down, improvising is a cinch so long as you keep the total amount of meat in relation to other ingredients approximately the same. Keep in mind that the egg called for in most recipes helps hold the meatloaf together, while breadcrumbs make it lighter.

Here's a tip from "Joy of Cooking" if you're experimenting and want a preview before baking: Make a small patty of the mixture and fry it as you would a hamburger. Taste and adjust seasonings as needed. If it falls apart, add another egg.

While meatloaf can be made with nothing but ground beef as the main ingredient, the best results often come from mixing beef with ground pork or pork sausage. It works for the same reason as a pizza "with everything" -- variety. Veal, ham and poultry are other possible additions.

There are about as many ways of shaping and cooking meatloaf as there are prospective ingredients.

One way to keep meatloaf from becoming dry is to cover it with aluminum foil while baking, uncovering it during the last 15 minutes to brown the top. I like cooking meatloaf uncovered, spooning sauce onto the top during the last quarter-hour of cooking.

Still other cooks prefer as much "crust" as possible on their meatloaf. For that, form a freestanding loaf and cook on a sheet pan rather than in a loaf pan (but make sure the pan has sides tall enough to catch the drippings that cook out).

Quick-cooking individual meatloaves can be cooked in muffin tins.

Meatloaf can be wrapped in aluminum foil and steamed over boiling water, as in the accompanying recipe for embutido.

Looking for other meat loaf ideas? Recipes for meatballs that show up in many cuisines are nothing but mini-meatloaves. You may want to consider scaling back the spices slightly, as meatballs are designed to be enjoyed in smaller increments than meatloaves.

Finally, the recommendation here is to make twice as much meatloaf as you need for dinner. Meatloaf takes well to freezing, both before and after it's been baked. And there may be a better leftover than a slice of meatloaf between two slices of bread, but I haven't found it.

MEATLOAF ORIENTAL STYLE

(Makes 4 servings)

1 tablespoon oil

3/4 cup finely chopped scallions with the green parts included

1 teaspoon finely chopped garlic

1/2 cup water chestnuts, drained and chopped

3/4 pound lean ground beef

3/4 pound ground pork or turkey

1 teaspoon freshly grated ginger

1/4 cup loosely packed cilantro leaves

1/2 cup fine fresh bread crumbs

3 tablespoons soy sauce

1 large egg, beaten

1/4 cup dry sherry

Freshly ground white pepper to taste

Sauce:

3 tablespoons olive oil

1 cup ketchup

2 tablespoons fresh lemon juice

1 tablespoon chopped garlic

2 tablespoons honey

2 teaspoons freshly grated ginger

2 teaspoons soy sauce

3 lemon slices, seeds remove

1 tablespoon Dijon mustard

Heat oven to 425 degrees. Heat oil in skillet and saute scallions, garlic and water chestnuts briefly, until scallions are wilted. Set aside.

Place beef and pork in mixing bowl. Add scallion mixture, ginger, cilantro, bread crumbs, soy sauce, egg, sherry and white pepper.

Blend with hands, taking care not to overmix. Form into a loaf and place in center of baking pan.

Make sauce by combining ingredients well. Spread sauce over meat loaf. Bake for 50 minutes or until loaf is done.

MEXICAN MACARONI

Makes 4 to 6 servings

2 cups raw elbow macaroni

1/4 cup butter (1/2 stick)

1 tablespoon vegetable oil

1 large clove garlic, chopped

1 medium onion, chopped

1/2 pound ripe cherry tomatoes, chopped (about 12 medium)

1/2 cup pickled sliced jalapenos, chopped (see note) WEAR GLOVES

1/2 teaspoon dried oregano

1/2 teaspoon salt

Freshly ground black pepper

3/4 pound sharp cheddar cheese, grated (3 cups),plus several thin slices for topping

1 cup milk

Preheat oven to 450 degrees.

Cook macaroni in plenty of boiling water until tender but still al dente. Drain very well and transfer to a 11/2-quart baking dish. Stir in butter until combined; set aside.

Heat oil in a small nonstick skillet over medium-high heat. Add garlic and onion, and cook for 2 minutes or until tender. Add tomatoes, chilies, oregano, salt and pepper, and cook for 3 minutes or until tomatoes are softened. Stir mixture into noodles, then stir in grated cheese. Pour in milk; do not stir. Arrange slices of cheese on top.

Bake, uncovered, for 30 minutes or until cheese is bubbly and lightly flecked with golden brown.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

MONTES HAM

1 15-pound smoked ham, on the bone

Glaze:

11/2 cups orange marmalade

1 cup Dijon mustard

11/2 cups firmly packed brown sugar

1 rounded tablespoon whole cloves

Preheat oven to 300 degrees.

Trim tough outer skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions all over it with a sharp knife. Roast for 2 hours. Remove ham from oven.

To make glaze: Combine orange marmalade, mustard and brown sugar in a medium bowl.

Stud ham with cloves, inserting one at the intersection of each crosshatch, then brush entire surface of ham generously with glaze and return to oven.

Cook ham 1 more hour, brushing with glaze at least three times. Turn heat up to 350 degrees and cook 30 minutes more. Carve and serve warm or at room temperature.

MUSHROOMS AND RICE

3 T. olive oil

3 cloves garlic, peeled and crushed

1 medium yellow onion, peeled and chopped

3/4 pound mushrooms, sliced

4 cups chicken stock (homemade or tinned)

2 cups Uncle Ben's converted rice

1 cup heavy cream, half-and-half or milk

1 egg, beaten

2 T. chopped chives

3 T. freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

Heat a large frying pan and add the oil, garlic and onion. Sauté a few minutes and add the mushrooms. Sauté until just tender. In a 4-quart pot, bring the chicken stock to a boil and add the mushroom mixture and rice. Return to a boil and reduce to a simmer. Cover and cook for 20 minutes. Stir in the remaining ingredients off the burner. Serve immediately. Yield: 8 servings as a side dish.

OATSY MEATLOAF

(Makes 8 servings)

11/2 pounds lean ground beef or ground turkey

1 cup tomato juice or tomato sauce

3/4 cup uncooked oats, quick or old-fashioned

1 egg or 2 egg whites, lightly beaten

1/4 cup chopped onion

Salt and pepper to taste

Preheat oven to 350 degrees. In a large bowl, combine all ingredients; mix lightly but thoroughly. Press mixture into a 8-by-4-inch loaf pan.

Bake 1 hour or until a thermometer registers 160 degrees and the center is no longer pink. Let stand 5 minutes. Drain off any juices before slicing.

(This recipe can be further enhanced by adding a half cup of corn or peas --defrosted if frozen, drained if canned -- or chopped bell pepper.)

OVAKO DONBURI

A donburi is a deep, lidded bowl, which holds about twice as much rice as a regular Japanese rice bowl. If you don't have donburi bowls, you can substitute soup bowls. Oyako donburi is also a good way of using leftover chicken, although it won't taste quite like it does if you use raw chicken.

3 cups (uncooked) short-grain rice

Sauce:

2 cups dashi (bonito or kelp stock), chicken stock, or water (you can also use the water left from soaking the mushrooms)

6 tablespoons soy sauce

2 tablespoons mirin (sweet rice wine) or you can use sake instead

3 tablespoons sugar

4 dried shiitake mushrooms

4 chicken thighs, skinned, boned and sliced into 1/2-inch pieces

1 medium yellow onion, halved vertically and sliced

8 ounces frozen green peas

2 stalks green onion, thinly sliced on the diagonal

4 eggs, lightly beaten

1/2 package red kamaboko (fish cake; see note), sliced into matchsticks

Steam the rice.

Pour boiling water over the shiitake and let soak until softened (about 30 minutes). Remove stems and discard. Thinly slice caps.

Mix sauce ingredients in medium saucepan and bring to a gentle boil. Add the shiitake, chicken and yellow onion. Bring to a boil again and cook over medium heat, stirring, about 5 minutes, until chicken is almost done. Add green peas, stirring to separate, and cook 1-2 minutes to heat through. Add green onions and cook about 1 minute more.

Pour beaten egg over simmering chicken mixture. Cook over medium heat, stirring only once when partially set. The egg is supposed to be slightly runny. It is done when it bubbles at the edges.

Put 1 1/2 to 2 cups rice into each donburi bowl. Spoon chicken and egg mixture over rice. Sprinkle with sliced kamaboko. The hot rice is supposed to do the final cooking of the egg. Serve immediately.

Note: Kamaboko, the half-cylindrical fish cake with the red-dyed edges, is available in the refrigerator section in Asian markets.

PAPER SACK CHICKEN

1 cut-up chicken, or several breasts, thighs, or pieces you like

Sauce:

3 tablespoons catsup

2 tablespoons vinegar

1 tablespoons lemon juice

2 tablespoons Worcestershire sauce

3 tablespoons brown sugar

4 tablespoons water

2 tablespoons butter

1 teaspoon dry mustard

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon salt

Heat sauce. Dust cut-up chicken pieces well with flour, salt and pepper. Grease the interior of a common grocery bag (paper). Pour sauce over chicken and put pieces in the bag. Fold and fasten the end, lay it on a cookie sheet. Bake at 350F for 1 1/2 hours. Slit sack open, fold back and serve.

PASTA AND SHRIMP INFORMATION

Pasta and shrimp make good mates

JUST ADD ZUCCHINI AND SEASONINGS

BY LINDA GASSENHEIMER

Miami Herald

Here's a quick, light dinner that's a break from rich holiday foods. It's a pasta meal inspired by television chef Mario Batali and made with rock shrimp, zucchini and flat pasta.

Batali makes his own pasta for this dish. I adapted his recipe to fit busy schedules using purchased pasta and pre-shelled shrimp. Rock shrimp are tiny and have a lobster-like flavor, but any kind of shrimp can be used. Pappardelle, long, wide, flat pasta, works well with this recipe. If they aren't in your supermarket, use fresh spinach fettuccine instead.

Batali's sweet peppers make a colorful side dish. Here's my adaptation:

Thinly slice 1/2 medium red onion, 1 medium red bell pepper and 1 medium yellow bell pepper.

Heat a medium non-stick skillet on medium high; spray with olive oil. Add sliced vegetables plus 1 teaspoon dried oregano. Cook until softened, 5 minutes.

Raise heat to high; add 2 tablespoons tomato paste, 1/2 cup dry white wine and 1/2 cup water. Cook until sauce just coats peppers, about 5 minutes. Season with salt and pepper.

You can slice the peppers and zucchini for the shrimp dish in a flash with the thick slicing blade of the food processor.

PEANUT BUTTER FUDGE

2 cups granulated sugar

3 tablespoons butter or margarine

1 cup evaporated milk (do not substitute condensed milk)

1 cup miniature marshmallows

1 cup chunky peanut butter

1 teaspoon vanilla

1/4 cup finely chopped salted peanuts (optional)

In a heavy, 2-quart saucepan, combine sugar, butter and evaporated milk. Bring to a rolling boil over medium heat, stirring constantly. Continue boiling and stirring for 5 minutes. Remove from heat. Add marshmallows, peanut butter and vanilla. Stir vigorously until marshmallows and peanut butter are melted and mixture is blended.

Turn into buttered 8-inch square pan. Sprinkle chopped peanuts over top and gently press down into fudge. Mark into squares; cut when cold.

PENNSYLVANIA DUTCH POTATO BAKE

6 slices bacon

10-3/4 ounces condensed chicken broth -- undiluted

2 tablespoons flour

1/4 cup vinegar

2 tablespoons brown sugar

2 tablespoons pimiento -- diced

1/4 cup green onions -- diagonally sliced

1/2 teaspoon celery salt

1/4 teaspoon hot pepper sauce

6 cups potatoes -- sliced and cooked

In skillet cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend broth into flour until smooth; slowly stir into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1-1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes. Cover; bake at 400 degrees F. for 30 minutes or until hot. Garnish with bacon. Yield: 6 servings.

PORK WITH GINGER AND LIME SAUCE

Serves 4

3 tablespoons fresh lime juice

2 teaspoons peeled and grated fresh ginger

2 cloves garlic, finely chopped

2 tablespoons honey

2 tablespoons soy sauce

3 tablespoons dry sherry

Salt and freshly ground black pepper

4 butterflied pork chops, about 3 1/2 ounces each

1 pound butternut squash, peeled, seeded, and cut into 2-inch pieces

1/4 cup chopped fresh cilantro leaves

3 tablespoons vegetable oil

In a shallow glass or ceramic dish, combine lime juice, ginger, garlic, honey, soy sauce, sherry, and salt and pepper. Add pork and turn to coat with marinade. Cover and refrigerate for 30 minutes.

Bring a saucepan of water to a boil. Add squash and cook until soft, 8-10 minutes. Drain, place in a bowl and mash with a fork or potato masher. Add cilantro and stir to combine. Season with salt and pepper.

Preheat oven to 225 degrees. Remove pork chops from marinade, reserving marinade. Pat pork dry with paper towels. Warm vegetable oil in a frying pan over medium heat. Add pork and cook until tender, 3-4 minutes per side. Remove from pan, place on a heat-proof plate and keep warm in preheated oven. Add reserved marinade to pan, bring to a boil and cook for 1 minute. Divide squash among individual plates. Top with pork, drizzle with warm pan juices and serve.

PORTOBELLO CHICKEN WITH ALFREDO PASTA

Part One:

2 large Chicken Breasts, no skin, no bone -- cut in halves

2 large Portobello Mushrooms -- sliced 1/4" thick

1/2 cup Flour

1/4 teaspoon Parsley -- dried

1/2 teaspoon Salt

1/8 teaspoon Black Pepper -- freshly ground

2 tablespoons Green Onion -- sliced thin

1/3 cup Olive Oil

Part Two:

2 cups Half and Half -- (or light cream)

6 tablespoons Butter or Margarine

4 servings Angel Hair Pasta

1 cup Parmesan Cheese -- grated

2 tablespoons Flour

Part One:

Rinse chicken, and pat dry with paper towels. Place each breast half into a heavy duty plastic bag, unsealed, and pound lightly with a heavy object (I use my rolling pin) until 1/8 inch thick. Set aside. In a medium sized bowl, mix flour, parsley, salt and pepper, and then press chicken pieces into flour mixture, pressing flour into chicken on both sides. Set aside. In a large skillet, saute mushrooms and onion in about 2 Tbsp. olive oil, until tender, then remove from skillet and set aside. (You may have a dark

residue from the mushrooms- this is okay).

In the same skillet (don't wash or wipe out), add remaining olive oil and place chicken pieces into pan, then cook about 4 minutes on each side, over medium-high heat. Reduce heat to 'simmer' or very low, and return mushrooms and onions to skillet, smothering the chicken. Cover skillet, and turn heat off. Leave skillet on burner while you make the pasta and sauce.

Part Two:

Allow half & half and butter or margarine to stand at room temperature for 30 minutes. Meanwhile, cook pasta according to package directions, until pasta is tender, but still firm. (My preference is to use freshly made pasta, but you can also use dried fettuccine noodles if you wish). Drain pasta and set aside. In a medium saucepan, melt butter or margarine, then add half & half to pan. Stir over medium heat, until half & half becomes very warm (be careful not to scorch). Remove 1/2 cup of mixture from pan, and place into a small bowl. Using a wire whisk, add flour, and mix briskly until lump-free, then add to mixture in pan, using wire whisk, and heat until mixture thickens slightly. Continue to cook, stirring constantly, and add 2/3 of Parmesan cheese. Continue to cook and stir, as mixture continues to thicken, and cheese melts into sauce. Once sauce is as thick as you desire, remove from heat.

To serve:

Place one cooked chicken breast, smothered in mushrooms & onions, and one

serving of pasta onto each dinner plate. Now, ladle Alfredo sauce onto pasta, and also onto chicken if desired. Serve immediately with a fresh garden salad. Remaining Parmesan cheese can be sprinkled onto chicken, pasta or salad as desired.

QUICKIE OLIVE OIL BISCUITS

1 cup self-rising flour

1 tablespoon chopped fresh herbs, such as rosemary, basil or parsley (optional)

A couple of chopped pimiento-stuffed olives (optional)

3 tablespoons extra-virgin olive oil

About1/4cup 1 percent milk

Preheat oven to 400 degrees.

Place flour in small bowl. Mix in herbs and olives. Make a well and add olive oil and milk; stir until blended and soft dough is formed. Add more or less milk to adjust consistency. Do not overwork or biscuits will be tough.

Drop soft dough from spoon onto a baking sheet coated with nonstick cooking spray. Bake until golden, about 10 minutes.

RAISIN BRAN FLAXSEED MUFFINS

Canola cooking spray

1/4 cup ground flaxseed

3/4 cup whole wheat flour

11/2 cups unbleached white flour

11/4 cups sugar

21/2 teaspoons baking soda

1 teaspoon salt

3 cups raisin bran cereal

2 cups low-fat buttermilk

1/4 cup canola oil

1/4 cup maple syrup

1 large egg

2 egg whites

Preheat oven to 425 degrees and coat 18 muffin cups with canola cooking spray.

Combine flaxseed, flours, sugar, baking soda and salt in large mixing bowl and beat on low to blend well. Add raisin bran and beat on low speed until just blended in.

Combine buttermilk, oil, maple syrup and eggs in another bowl and whisk with fork to blend well. Pour into dry ingredients and beat on low speed just to blend.

Spoon 1/4 cup batter into each prepared muffin cup and bake until tester inserted in center of muffins comes out clean, about 15 minutes. Transfer to rack and cool.

RHUBARB CUSTARD CAKE

1 181/4-ounce box white cake mix (Duncan Hines or any kind that requires oil as an

ingredient)

1/4 teaspoon freshly ground nutmeg (optional)

3 cups diced rhubarb, cut in 1/2-inch pieces

11/2 cups granulated sugar

1 pint whipping cream (2 cups)

Preheat oven according to cake package directions. Cut rhubarb into pieces and set aside.

Prepare cake as directed on package. Add nutmeg to batter. Pour batter into an 11-by-15-inch baking pan (a 9-by-13-inch pan won't work unless the pan is very deep; add 5 minutes or so to the cooking time.)

At the last minute, toss the sugar with the rhubarb and sprinkle over the cake batter. Drizzle the entire pint of whipping cream over the batter and fruit; do not mix it in.

Bake about 35 minutes, or until the top of the cake turns a light golden brown and begins to leave the sides of the pan. A toothpick stuck into the cake part of the dessert should come out clean.

Note: This recipe was tested using a glass baking dish. If you use a metal pan, increase the temperature 25 degrees.

ROAST CHICKEN WITH LEMON AND ROSEMARY

Makes 6 servings

1 lemon

1 whole roasting chicken, giblets removed (about 51/2 pounds)

Salt, freshly ground pepper

3 large cloves garlic, halved

3 sprigs fresh parsley

21/2 teaspoons dried rosemary leaves (divided)

1 tablespoon vegetable oil

3 tablespoons olive oil

1/2 cup chicken broth (divided)

1/3 cup dry white wine

3 tablespoons unsalted butter

Chopped fresh parsley

Heat oven to 375 degrees.

Remove peel from lemon with vegetable peeler; cut into thin strips. Squeeze juice from lemon; reserve juice. Sprinkle cavity of chicken with salt and pepper to taste. Put lemon pulps, garlic, half of the lemon strips, parsley sprigs and 1 teaspoon of the rosemary into cavity of chicken.

Gently separate skin from breast and thigh meat of chicken by slipping your fingers between skin and meat. Put remaining lemon strips and remaining 11/2 teaspoons of the rosemary between skin and meat.

Brush vegetable oil over bottom of heavy roasting pan. Put chicken in pan; brush generously on all sides with olive oil. Sprinkle with pepper. Roast chicken, basting occasionally with pan juices and1/4cup of the chicken broth, until temperature in thigh registers 180 degrees F and juices run clear, 11/4 to 11/2 hours.

Remove from oven; let rest on platter, loosely tented with foil, 10 minutes.

Remove fat from pan juices. Put roasting pan over medium heat; stir in remaining1/4cup chicken broth and wine. Simmer, scraping up browned bits from bottom of pan until liquid reduces to about1/2cup. Stir in 3 tablespoons of the reserved lemon juice. Vigorously whisk in butter. Taste; adjust seasonings. Stir in chopped parsley.

Carve chicken; serve with sauce.

ROAST CHICKEN WITH MAPLE AND WALNUT GLAZE

Makes 4 servings

Glaze:

1/2 cup walnut halves, finely chopped

1/3 cup pure maple syrup

1 tablespoon red wine vinegar

Chicken:

1 whole chicken, giblets removed (about 3 pounds)

Salt, freshly ground pepper

1 small bunch fresh thyme (divided)

5 shallots, thinly sliced (divided)

3 cloves garlic, thinly sliced (divided)

2 tablespoons olive oil

1 cup chicken broth

Sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

Salt, freshly ground pepper

2 tablespoons red wine vinegar

Heat oven to 400 degrees.

To make glaze: Combine walnuts, maple syrup and vinegar in small bowl; set aside.

To make chicken: Season cavity of chicken with salt and pepper. Put half of the thyme, 1/3 of the shallots and 1/3 of the garlic in cavity. Place remaining thyme, shallots and garlic in roasting pan. Truss chicken, if desired. Rub skin with olive oil; season outside with salt and pepper. Place chicken on thyme, shallots and garlic. Roast 30 minutes. Remove chicken from oven.

Lower oven to 300 degrees. Tilt pan; spoon off fat from pan drippings; discard fat. Add broth to pan. Spoon half of the glaze over chicken. Roast 30 minutes. Baste with remaining glaze; roast 25 minutes. Check for doneness with instant-read therometer, it should read 180 degrees F in thickest part of thigh.

Remove chicken to cutting board. Cover loosely with foil; let rest 10 to 15 minutes before carving.

To make sauce: Meanwhile, melt butter in small saucepan. Whisk in flour; cook, whisking frequently, over low heat until mixture is pale brown, about 2 minutes. Strain pan juices into flour/butter mixture; stir over medium-low heat until smooth and slightly thickened. Simmer 5 minutes, stirring frequently. Season with salt and pepper. Stir in vinegar and any remaining juices on platter from chicken.

Carve chicken. Serve with sauce.

ROAST CHICKEN WITH VEGETABLES

Makes 4 servings

1 whole kosher or roasting chicken, giblets removed (about 31/2 pounds)

1 teaspoon dried tarragon (divided)

1/2 teaspoon dried thyme leaves (divided)

Freshly ground pepper

3 tablespoons olive oil

1 cup chicken broth or water

1 bay leaf

12 brussels sprouts, trimmed, an "X" cut into root ends

3 carrots, peeled, cut into 11/2-inch pieces

8 new red potatoes, peeled, halved

Salt

Heat oven to 450 degrees. Sprinkle1/2teaspoon of the tarragon,1/4teaspoon of the thyme and pepper to taste into cavity of chicken. Truss chicken tightly with string, if desired. Rub oil over chicken; sprinkle with remaining1/2teaspoon tarragon,1/4teaspoon thyme and pepper to taste.

Place chicken, breast side up, on rack in roasting pan. Roast 30 minutes. Lower oven temperature to 325 degrees; baste chicken with broth. Roast an additional 30 minutes or until an instant-read thermometer inserted into thickest part of thigh reads 180 degrees F. Remove chicken to cutting board. Cover loosely with foil; let rest 10-15 minutes before carving.

Remove fat from pan drippings by tilting pan and discarding fat with spoon. Or, pour pan drippings into fat separator.

Meanwhile, heat large pot of salted water to boil; add bay leaf. Add brussels sprouts, carrots and potatoes. Cook at gentle boil, until almost tender, about 10 minutes. Transfer vegetables with slotted spoon to bowl of ice water to stop cooking. Drain vegetables; pat dry with paper towels.

Raise oven to 400 degrees. Place vegetables in chicken roasting pan without rack. Season with salt and pepper to taste; toss with drippings. Roast, turning once or twice, until vegetables pierce easily with tip of knife and potatoes are lightly browned, about 15 minutes.

Place chicken and vegetables on serving platter. Carve; serve with pan drippings, if desired.

ROMAN MEATLOAF

10-3/4 ounces condensed golden mushroom soup

1-1/2 pounds ground beef

1/2 pound salami -- chopped

1/2 cup fine dry breadcrumbs

1/3 cup grated Parmesan cheese

1 egg -- slightly beaten

1 large clove garlic -- minced

1/2 cup water

2 tablespoons chopped parsley

1/8 teaspoon grated lemon peel

Mix thoroughly 1/2 cup soup, beef, salami, bread crumbs, Parmesan, egg, and garlic. Shape firmly into loaf; place in shallow baking pan. Bake at 375 degrees F. for 1 hour and 5 minutes or until done. Remove loaf to serving platter; keep warm. Spoon off fat, saving drippings. On top of range, in baking pan, stir in remaining soup, water, parsley, and lemon peel into drippings. Cook, stirring to loosen browned bits. Serve with meatloaf. Yield: 8 servings.

SAUSAGE AND PEAR DINNER FRITTATA

Makes 4 servings

1 16-ounce can pear halves or slices

1/2 pound ground sausage

1 cup chopped frozen broccoli, thawed

1/2 cup thinly sliced green onion

8 eggs

1 cup grated cheddar cheese (4 ounces)

1/2 teaspoon salt

Pepper, to taste

Drain pears; discard syrup or juice. Cut pears in 1/2-inch pieces.

In a 10- or 12-inch ovenproof skillet, cook and stir sausage over medium heat until brown and crumbly. Pour off drippings, if necessary. Add broccoli and onion; cook and stir until broccoli is crisp-tender, about 5 minutes.

In a medium bowl, lightly beat eggs; stir in cheese, salt, pepper and reserved pears. Pour into skillet; cook over medium heat until firm around the edges. Lift frittata with spatula to let uncooked egg flow underneath, until top is set.

To complete cooking, broil 6 inches from heat source for 4 to 5 minutes or until top is firm and cheese is golden brown. To serve, cut in wedges.

SHRIMP AND VEGETABLES IN WHITE WINE

Makes 4 servings

2 tablespoons butter (divided)

2 tablespoons olive oil from marinated tomatoes (see below; divided)

1 red or yellow bell pepper, julienned

2 carrots, julienned

4 green onions, including green tops, diced

1 14-ounce can artichoke hearts packed in water, drained and sliced

11/4 cups fresh or frozen peas

11/2 pounds medium shrimp, peeled and deveined

1/2 cup slivered sun-dried tomatoes marinated in oil

1/2 cup white wine

Salt and pepper, to taste

Hot cooked rice, if desired

In a large, heavy skillet (see note), heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add the pepper, carrots and green onions; saute until just limp, about 2 minutes. Stir in the artichoke hearts and peas. Remove the vegetables to bowl and keep warm.

Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the skillet. Add the shrimp and saute for 1 minute. Add the tomatoes and wine and continue to cook until the shrimp are pink and firm, 4 to 5 minutes. Toss the vegetables with the shrimp in the skillet. Season to taste with salt and pepper. Serve over hot rice, if desired.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

SKILLET BEEF PAPRIKASH

Makes 6 servings

1 tablespoon butter or margarine (optional)

1 pound lean ground beef

1 cup fresh or frozen chopped onion

1 large bell pepper, julienned (red, green, yellow mixed, fresh or frozen)

1 large garlic clove, minced

3 tablespoons paprika

1 teaspoon dried marjoram, crumbled

1/2 teaspoon dried thyme, crumbled

1 141/2-ounce can chicken broth

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 101/2-ounce can beef consomme (not beef broth)

1/2 pound medium egg noodles

1 9-oz package frozen cut asparagus (do not thaw but separate into individual pieces)

4 ounces light cream cheese, cut into small pieces

Melt butter in a large, heavy skillet over moderate heat. Add beef and cook, breaking up large clumps, until no longer pink. Drain.

Add onion, peppers, garlic, paprika, marjoram and thyme; cook uncovered, stirring often, until mixture is quite dry, 5-8 minutes.

Mix chicken broth with flour, salt and pepper. Add to skillet along with beef consomme and bring to boiling.

Add noodles; stir well and return to boil. Adjust heat so liquid bubbles gently but constantly, cover and cook 5 minutes.

Stir well, lay asparagus pieces on top, cover and cook until noodles are tender, about 5 minutes.

Remove from heat, add cream cheese and stir until melted. Season to taste with salt and pepper, and serve.

SMOKED TROUT CAKES

WITH HORSERADISH CREAM

Makes 4 appetizer servings

11/2 cups flaked smoked trout meat

2 tablespoons chopped green onion

2 teaspoons capers, drained and coarsely chopped

1/2 teaspoon grated lemon peel (yellow part only)

1/4 teaspoon freshly ground pepper

Salt to taste

1 large egg, lightly beaten

1/4 cup whipping cream

1 cup fresh bread crumbs from French bread (divided)

2 tablespoons or more vegetable oil

Horseradish Cream (recipe follows)

Combine trout, green onion, capers, lemon peel and pepper in a medium bowl. Season with salt. Stir in egg, cream and1/2cup bread crumbs to blend.

Form mixture by1/4cupfuls into eight 1/2-inch-thick cakes.

Place remaining1/2cup breadcrumbs in a shallow dish. Roll cakes in breadcrumbs, coating completely.

Heat 2 tablespoons oil in a large skillet over medium heat. Working in batches, cook fish cakes until golden brown, about 3 minutes per side. Add more oil as necessary. Serve with Horseradish Cream.

HORSERADISH CREAM

1 cup sour cream

2 tablespoons grated fresh or prepared horseradish

1/8 teaspoon paprika

1 clove garlic, minced

Salt and pepper to taste

Combine sour cream, horseradish, paprika and garlic until well-blended. Season with salt and pepper. Makes about 1 cup

SMOKED TROUT CHOWDER

WITH ROASTED GARLIC AND PESTO

Makes 4 main-course or 6 appetizer servings

1 head garlic

3 tablespoons olive oil (divided)

12 1- to 11/2-inch red potatoes, cut into1/2-inch pieces

11/2 cups corn kernels, thawed if frozen

2 green onions, chopped

2 cups bottled clam juice

3 cups water

1/2 cup whipping cream

2 tablespoons purchased or homemade basil pesto

1 cup flaked smoked trout, or the meat from 2 smoked trout

Chopped fresh parsley (optional)

Preheat oven to 375 degrees. Separate cloves of garlic. Do not peel. Toss with 1 tablespoon oil and spread on baking sheet. Bake until golden and soft, about 15 to 20 minutes. Cool. Squeeze cloves from peelings and puree in food processor to make paste.

In heavy large pot, heat remaining 2 tablespoons olive oil over medium-high heat. Add potatoes and cook 5 minutes until beginning to brown. Add corn and green onions and continue to cook, stirring often, for about 3 more minutes. Add clam juice and water. Bring to simmer. Cover and simmer until potatoes are fork-tender, about 20 minutes.

Stir in cream, pesto, roasted garlic paste and smoked trout. Continue to simmer about 5 more minutes to blend flavors.

Ladle chowder into 4 bowls. Sprinkle with chopped parsley and serve.

SMOKED TROUT HASH

8 small red potatoes, about 1 to 11/2 inches in diameter, cut into 1/4-inch dice

1/2 cup finely chopped red onion

Salt for cooking water

3/4 cup flaked smoked trout meat (about the meat from 1 smoked trout)

1 egg, lightly beaten

2 tablespoons whipping cream

1/4 cup chopped green onions or chives

2 tablespoons butter

Pepper

Fried eggs (optional)

Bring potato and red onion to boil in a pot of salted water to cover. Cook until potatoes are tender when pierced. Drain.

In a bowl, gently fold cooked potatoes, onion, smoked trout, egg, cream and green onions to blend.

Melt butter in large, heavy frying pan (preferably a well-seasoned cast- iron pan). Add potato mixture and fry over medium heat, pressing slightly into bottom of pan and turning occasionally, until potatoes are brown and crisp. Season to taste with salt and pepper. Serve topped with a fried egg, if desired.

SPINACH WITH SESAME DRESSING

This is a traditional and standard dish served at all restaurants throughout Japan and is popular with foreigners who live in Japan. It's also served at most Japanese restaurants in this country. It's delicious, and with only five ingredients, is easy and quick to make.

1 pound spinach

3 tablespoons sesame seeds

3 tablespoons soy sauce

2 tablespoons mirin (sweet rice wine)

1 teaspoon granulated sugar (optional)

Wash spinach. Cut off ends of stems. Bring a large pot of water to a rolling boil and add spinach. Boil spinach 1 to 3 minutes until the spinach barely wilts. Drain spinach in colander and run cold water over it.

Toast sesame seeds in a heavy skillet over medium-high heat until they brown. While still warm, grind seeds lightly in mortar and pestle (or an electric blender, or crush and chop on a board with a knife). Add soy sauce and grind again briefly. Add mirin and sugar and mix well.

Squeeze excess water from cooked spinach; chop coarsely. Toss in a medium bowl lightly with soy sauce-sesame dressing until coated. Serve in small bowls chilled or at room temperature.

SWEET POTATO CASSEROLE

(Serves 8)

Canola cooking spray

4 cups hot mashed sweet potatoes

1 tablespoon butter or margarine

3 tablespoons light or real maple syrup

1 egg, beaten

1/4 cup egg substitute

1/2 cup low-fat or whole milk

1/3 cup chopped pecans

1/3 cup flaked coconut

1/3 cup packed brown sugar

1 tablespoon flour

1 tablespoon melted butter or margarine

Preheat oven to 325 degrees. Coat a 11/2- to 2-quart casserole dish with canola cooking spray.

With electric mixer, blend sweet potatoes, 1 tablespoon butter and syrup. Beat in egg, egg substitute and milk. Pour mixture into prepared casserole dish.

Combine pecans, coconut, brown sugar and flour in a small bowl.

Stir in a tablespoon melted butter. Sprinkle mixture over sweet potatoes. Bake in preheated oven for 1 hour.

TAMALE PIE

2 12-ounce packages Jimmy Dean Original Flavor Sausage

1 cup diced onion

1/2 diced green bell pepper

1/2 diced red bell pepper

3/4 cup diced celery

4 cloves garlic, minced

3 jalapeno chilies, seeded and diced (see note)

2 cups canned diced tomatoes

1/2 cup plus 2 tablespoons canned diced green chilies

1/2 cup plus 2 tablespoons sliced black olives

3 tablespoons chili powder

1 tablespoon ground cumin

1/4 cup butter (1/2 stick)

11/2 cups cornmeal

11/2 to 2 teaspoons salt (divided)

11/2 cups shredded cheddar cheese (divided)

11/2 cups shredded Monterey jack cheese (divided)

Salsa

Crumble the sausage into a large pan and brown over medium-high heat, stirring frequently. When the sausage is almost browned, add the onion, green and red bell peppers, celery, garlic and jalapenos. Continue cooking until the vegetables are tender, about 7 to 10 minutes.

While the sausage and vegetables are cooking, place the tomatoes, diced green chilies and olives in a large colander to drain. When the vegetables are tender, pour the sausage mixture over the tomatoes in the colander and drain. Return the mixture to the pan and add the chili powder and cumin. Bring to a simmer and cook for 20 to 30 minutes. The mixture could be frozen at this point if desired.

While the sausage mixture is simmering, bring 4 cups of water and the butter to a boil in a large saucepan.

Meanwhile, stir together 2 cups cold water, cornmeal and 11/2 teaspoons salt. When the water-butter mixture has come to a boil, stir in the cold water-cornmeal mixture. Return to a boil, stirring constantly, then reduce the heat to as low as possible, cover and simmer for 35 minutes. Taste and add remaining1/2teaspoon salt, if needed.

Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

Spread half of the cooked cornmeal in the prepared pan. Allow to stand for 10 to 15 minutes or until cooled and slightly firm (you could refrigerate the mixture to speed the cooling). Spread the sausage mixture evenly over the cornmeal layer, making sure to spread to the corners. Top with half of the cheddar and Monterey jack cheese. Spread remaining cornmeal mixture over the cheese and top with the remaining cheeses. Bake for 1 hour or until heated through and golden brown on top. Refrigerate until firm (2 to 3 hours or overnight). Cut into squares and reheat in the microwave oven. Serve with salsa.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

THREE MUSHROOM MEATLOAF

(Makes 6 servings)

11/2 pounds lean ground beef

2 teaspoons butter

1/2 cup finely chopped onion

8 ounces assorted wild or button mushrooms, sliced

3 cloves garlic, crushed

3/4 cup soft breadcrumbs

1 egg, slightly beaten

1 teaspoon salt

3/4 teaspoon dried thyme leaves, crushed

1/4 teaspoon pepper

Pepper gravy:

1 teaspoon butter

1/2 cup diced red, yellow or green bell pepper

1 jar (12 ounces) beef gravy

1/2 teaspoon dried thyme leaves, crushed

Heat oven to 350 degrees.

In a large nonstick skillet, heat 2 teaspoons butter over medium heat until hot. Add onion. Cook and stir 3 minutes. Add mushrooms and garlic. Cook and stir 6 to 8 minutes or until mushrooms are tender.

Remove from heat; cool 5 minutes.

In large bowl, combine ground beef, bread crumbs, egg, salt, 3/4 teaspoon thyme, pepper and mushroom mixture; mix lightly but thoroughly.

On rack in broiler pan, shape beef mixture into 8x4-inch loaf. Bake in 350-degree oven about 11/4 hours to medium doneness (160 degrees) or until center is no longer pink and juices show no pink color.

Meanwhile, prepare pepper gravy. In medium saucepan, heat 1 teaspoon butter over medium heat until hot. Add bell pepper. Cook and stir 5 minutes or until crisp-tender. Add gravy and thyme; heat through. Carve meatloaf into slices. Serve with gravy.

TORTILLA SOUP

Makes 4 servings

6 corn tortillas, cut into 1/4-inch strips

1/4 cup pickled sliced jalapenos (see note) wear gloves

1/2 pound ripe cherry tomatoes (about 12 medium)

1 small onion, quartered

4 large cloves garlic

1 tablespoon vegetable oil

3 cups chicken stock or broth

Grated Monterey jack cheese

Sour cream

Diced avocado tossed with a little lemon juice

Chopped fresh cilantro leaves

Lightly brush both sides of tortillas with oil. Cut into triangles. Place on large baking sheet in single layer and bake in 450-degree oven for 5 minutes or until golden and crisp.

Puree chilies, tomatoes, onion and garlic in food processor.

Heat oil in heavy medium saucepan over medium-high heat. Add chilies mixture and cook for 4 minutes. Add chicken stock and simmer another 5 minutes.

Ladle into warmed wide, shallow bowls. Garnish each with a handful of tortilla strips, a sprinkling of cheese, a dollop of sour cream, a little diced avocado, and cilantro leaves. Serve soup with remaining tortilla strips and toppings in separate bowls.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

TUNA LEMON CAPER AND OLIVE SAUCE

Makes 4 servings

Almost everyone has canned tuna in the pantry. And many cooks also keep capers and Kalamata olives on hand. For best results in making this delectable, tangy sauce, use chunk light or solid white tuna and break it up into 1/2-inch to 1-inch pieces. If you have Italian canned tuna (available at Italian markets), all the better.

1/2 cup butter (1 stick)

1 tablespoon best-quality olive oil

4 large cloves garlic, chopped

Finely grated peel of 1 large lemon (yellow part only)

1/4 cup fresh lemon juice

3 large whole green onions, finely chopped

2 tablespoons capers, drained

10 Kalamata olives, pitted and chopped

1 6-ounce can chunk light or solid white (not flaked) tuna, drained

Lots of freshly ground black pepper

Salt

Pasta (see note)

1/4 cup finely chopped fresh parsley

Grated parmesan cheese (optional)

Melt butter with oil in a small skillet (see note). Add garlic and cook for 2 minutes. Add lemon peel, lemon juice, green onions, capers and olives, and cook another 2 minutes.

Turn heat to lowest setting. Add tuna and separate it (do not flake) with a fork into large pieces. Heat through, stirring very gently, being careful to keep the tuna in large chunks. Grind on pepper, sprinkle on salt, and taste for seasoning. Toss with hot pasta in a serving bowl, add parsley, and toss again.

Serve with grated parmesan cheese.

Note: Recommended pasta:1/2pound penne or rigatoni.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.

VICHYSSOISE WITH THAI HERBS

4 leeks

1/4 cup butter

1 1/2 pounds potatoes, peeled and cubed

8 cups vegetable stock or water

Sea salt and freshly ground black pepper

1 cup coconut milk

For Thai herbs:

2 cloves garlic, chopped

1/4 cup loosely packed fresh parsley leaves

1/4 cup chopped fresh cilantro

1/4 cup small red chile pepper, seeded and chopped

Grated zest of 1/2 lemon

Trim root and green section from leeks and discard. Slice white portion and rinse under cold running water to remove all dirt. Melt butter in large saucepan over medium heat. Add leeks and cook until softened, about 5 minutes. Add potatoes and stock, cover and cook until potatoes are tender, about 30 minutes.

To make Thai herbs: Combine all ingredients and mix well. Set aside until serving.

To finish soup: Working in batches, puree soup in a food processor. Return to saucepan and heat through, 3-5 minutes. Season with salt and pepper. Ladle soup into bowls and swirl about 2 tablespoons coconut milk into each serving. Garnish with a spoonful of Thai herbs.

WAIKIKI BANANA BARS

(Makes 24 bars)

1/4 cup shortening

1 cup dark brown sugar, firmly packed

1/2 teaspoon vanilla

1/2 teaspoon lemon extract (or juice)

1 cup mashed, very ripe banana

11/2 cups all-purpose flour, sifted

11/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped nuts

1/3 cup powdered sugar

1 teaspoon cinnamon

Combine shortening, sugar, flavorings and banana in a large mixing bowl. Beat until well combined.

In another bowl, sift flour with baking powder and salt. Add to banana mixture. Mix well. Stir in nuts. Bake in a greased 11-inch by 7-inch pan at 350 degrees for 30 to 35 minutes or until done.

While warm, cut into bars and remove from pan. Mix powdered sugar and cinnamon in a shallow bowl. Gently roll the warm bars in sugar-cinnamon mixture.

WESTERNER CAKE

3 sticks (3/4#) butter

1 box powdered sugar

6 large eggs

1 box sifted flour

1 T vanilla

1 tsp lemon juice

Have butter and eggs room temperature. Cream butter and sugar thoroughly. Add eggs one or two at a time, beating well after each addition. Slowly add flour (use powdered sugar box for a measure.) Beat well. Stir in flavorings. Bake at 325 in 10" greased and floured pan (tube) for 1 1/2 hours

Note: A box of sugar or flour generally means one pound; be sure to check at your grocery store to make certain as to the exact amount contained in a box. Further,

flour would weigh more than powdered sugar, so a 1-lb powdered sugar box would

hold more than one pound of flour. In other words, don't weigh out the flour instead

of using the sugar box for a measure.