APRICOT HONEY CHICKEN BREASTS

ARKANSAS CHEESECAKE

BAKED BEANS

BAKED MACARONI AND CHEESE

BAKED SCROD CASSEROLE

BOURSIN CRAB DIP IN CHERRY TOMATOES

CHICKEN WITH APRICOT GLAZE

CHILI CON QUESO

CHILLED RIGATONI SALAD

CHIMPANZEE CHEESECAKE

COBB SALAD SANDWICH

COTTAGE CHEESE AND DILL DRESSING

CRAB NOODLE ROMANOFF

CREAM CHEESE WITH SOY AND SESAME

CROWN ROAST OF LAMB

CRUNCHY BEEF BAKE CASSEROLE

CURRIED CHICKEN FINGERS ON A STICK

FRIED GREEN TOMATOES

FROZEN LEMON MOUSSE

FRUITS ADD FESTIVITY TO CHICKEN RECI

GREEN MAYO FOR GRILLED SHRIMP

GRILLED KOFTE BURGERS

IRISH STEW WITH PARSLEY DUMPLINGS

KRANSEKAKE

LATIN AMERICAN RUB

LECIAS OATMEAL COOKIES

LENTIL AND POTATO SALAD

LOW FAT VEGETABLE LASAGNA

MAKE YOUR BURGERS TASTE EVEN BETTER

MANGO PIE

MAPLE PECAN LOGS

MARGARITA SHRIMP SKEWERS

MISSOURI SIRLOIN & BLUE CHEESE BURGER

MUFFULETTA SALAD

MURPHYS STRING BEANS

NUTTY CHICKEN

ORIENTAL SALAD BOWL

PASTA WITH FRESH TOMATO SAUCE

PATIO STEAK

PEACH MELBA DESSERT

PETITE CRAB CAKES

PINT SIZED CARROT RAISIN BREAD

PINT SIZED CHOCOLATE CAKE

PLUM DUMPLINGS

POLLO VERACRUZ

POTATO SALAD WITH TOMATILLO SAUCE

PRONOUNCE NON-ENGLISH MENU ITEMS

RED WHITE AND BLUEBERRY JELL-O

SALAD OF DANDELION GREENS

SALT REDUCTION INFORMATION

SCANDINAVIA'S FESTIVE KRANSEKAKE

SOY SESAME DRESSING

SPICY PEANUT SAUCE

STRAWBERRY MARGARITA PIE

STUFFED MANICOTTI

SWEET STRAWBERRY SOUFFLE DESSERT OME

TEXAS STYLE HONEY BARBECUE RUB

THE CLASSIC HAMBURGER

TURKEY BURGERS

WHISTLE STOP CHICKEN AND DUMPLINGS

WHITE CHOCOLATE CHEESECAKE

YUCATAN CHICKEN

APRICOT HONEY CHICKEN BREASTS

(Serves 8) kosher

8 chicken breast quarters, skin left on, trimmed of visible fat

1 medium onion, sliced

2 mild green chili, chopped

4 cloves garlic, chopped

1 cup apricot nectar

1 cup dried apricots, plumped in the nectar

4 tablespoons honey

4 tablespoons fresh lemon juice

4 tablespoons slivered almonds, lightly toasted

1. In a small bowl, mix the dried apricots with the nectar. Set aside.

2. Brown chicken breasts on both sides in a little vegetable oil or use non-stick spray, about 5 minutes on each side over medium heat. Remove breasts from skillet.

3. Add a little oil if needed, stir in onion, garlic and chili. Cook until onion is translucent.

4. Stir in apricots and the nectar, honey and lemon juice. Return the chicken breasts to the skillet, cover tightly and cook about 30 minutes over low heat, or until breasts are tender and juices run clear.

5. Add the slivered almonds. Remove chicken breasts to a platter, spoon the sauce over the chicken and serve with cous-cous or rice pilaf.

ARKANSAS CHEESECAKE

1 egg -- separated

1/2 cup skim milk

1 package gelatin powder, unsweetened -- (envelope)

1/8 teaspoon salt

1 tablespoon equal -- (no substitute)

1 1/2 cups cottage cheese

1 tablespoon lemon juice

1 teaspoon vanilla

6 tablespoons cool whip lite(r)

2 medium graham crackers -- crushed

1 dash cinnamon

1 dash nutmeg

Take cottage cheese and cream in blender until very SMOOTH (this is the hard

part). Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust, or pour into pie plate and top with crumb topping.

Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and

nutmeg.

This recipe comes from the Official cook of the Governor's mansion in Little Rock, Arkansas. It takes a little work, especially getting all the lumps out of the cottage cheese. It is well worth the effort though, anything is worth it for cheesecake!

BAKED BEANS

HORN AND HARDART'S

1 lb Great Northern or Navy beans, soaked overnight in cold water

1 cup onion, chopped

4 slices bacon, diced

2 tbsp sugar

1 tbsp dry mustard

1/2 tsp cayenne pepper

2/3 cup molasses

2 tbsp cider vinegar

1 1/2 cups tomato juice

Salt

Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour. Drain.

Preheat oven to 250°F

Place the beans in a baking pot or casserole dish. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup of water. Bake the beans. Stir occasionally while baking, and add more water if necessary, to prevent the mixture from drying. Season with salt to taste.

BAKED MACARONI AND CHEESE

HORN AND HARDARTS

1 cup elbow macaroni, cooked

1/8 tsp cayenne pepper

1 1/2 cups milk

salt to taste

2 tbsp light cream

white pepper to taste

1 1/2 tbsp butter

1/4 cup canned tomatoes, chopped fine

1 1/2 tbsp flour

1/2 tsp sugar

1 1/2 cups cheddar cheese, shredded

Preheat oven to 400°F.

Combine milk and cream in a small saucepan and bring to a simmer over moderate heat. While the milk warms, heat the butter in another saucepan over low heat for 1 minute until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the hot milk into the butter--flour mixture and cook, stirring with a wire whisk or wooden spoon for a few minutes, until thickened. Add the cheese to the white sauce, about 1/4 cup at a time, stirring, until the cheese has melted and the sauce is smooth. Add the cayenne, salt and white pepper to taste. Stir the

tomatoes and sugar into the cheese sauce. Combine the cooked macaroni

with the sauce, and pour into a buttered 1 1/2 quart baking dish.

Bake for 25 to 30 minutes, until the top is nicely browned.

BAKED SCROD CASSEROLE

LEGAL SEA FOODS

Cracker Crumb Mixture:

3/4 C. oyster crackers

2 T. unsalted butter

1 t. fine-chopped onions

1 t. minced fresh parsley

1/2 t. dried thyme or Herbes de Provence

Baked Scrod:

4 (7 to 8 oz.) scrod fillets, each about 1 inch thick

1/4 C. real mayonnaise

2 T. fresh-grated parmesan cheese

To make crumb mixture: In a food processor fitted with metal blade, process crackers. You want a crumb somewhere between medium coarse and medium fine; set aside.

In a medium skillet, melt 1 tablespoon butter over medium heat. Sauté onions about 2 minutes, or until translucent. Do not brown. Add remaining butter, and when melted remove from heat and stir in reserved crumbs, parsley and thyme or Herbes de Provence. Mix well and refrigerate until ready to use. (Crumbs will need some stirring before use as butter will have solidified mixture a bit.)

To make scrod: Preheat oven to 425°F. Lightly oil a baking dish just large enough to hold fillets in a single layer and place fillets in it.

Stir mayonnaise and parmesan cheese together well. Spread 1/4 of mayonnaise mixture evenly over top of each fillet. Sprinkle about 2 tablespoons crumb mixture over each and press tops lightly so crumbs adhere to mayonnaise. Bake in center of oven 12 to 14 minutes, or until fillets are just cooked through and topping is golden brown. Makes 4 servings.

BOURSIN CRAB DIP IN CHERRY TOMATOES

I wheel of Boursin Garlic and Herb Cheese

1 4 oz. can of crabmeat

Sour Cream

1 tsp. fresh parsley, chopped

2 pinches paprika

A dash of Tabasco

Salt and pepper to taste

Bring the Boursin cheese to just room temperature. While the cheese is warming, cut the round bottoms of the cherry tomatoes. This way they will sit up on the "Bud" end. Then hollow out the tomatoes with the end of a spoon or small knife.

Once the cheese is softened, add the drained crabmeat and blend. Add enough sour cream to make a dip like consistency, about a third cup. Add seasonings and mix. Then, using a pastry bag with a large tip, fill the cherry tomatoes and chill.

CHICKEN WITH APRICOT GLAZE

4 cloves garlic

1/2 cup dry white wine (the kind you drink)

2 lb. chicken pieces, skin removed

1 (12 oz.) can apricots, drained and pitted

1/2 tsp. dried dill weed

1/2 tsp. dried tarragon

Crush the garlic into the wine and marinate the chicken pieces for about 15 minutes. In the meantime, place the apricots in a food blender and turn it to a paste or sauce. Add the dill and tarragon to the paste. Place the chicken pieces on a lightly oiled baking dish along with the marinade. Brush the chicken liberally with the apricot paste. Bake in375 degrees oven, uncovered, for about 45 minutes. Serve with a green salad with Cottage Cheese and Dill Dressing. Serves 6.

CHILI CON QUESO

Serves 8

1 can chili, no beans

1 pound American cheese, Velveeta (the mild Mexican style)

1 4 oz. can canned green chilies, diced

2 each tomatoes, Roma, chopped

3 each scallions, chopped end to end

4 tablespoons red onions, chopped

Combine all the ingredients in a crock pot or a pan on the stove over low heat. If cooking on the stove, stir often and beware of burning.

Serve in the crock pot at a low setting with a bowl of blue corn tortillas or Fritos "Scoops".

CHILLED RIGATONI SALAD

4-6 servings

1 clove garlic, halved

1-1/2 -2 cups cooked rigatoni

1 can (14 ounces) artichoke hearts, drained and cut into bite-size pieces

1/2 cup chopped sweet red pepper or green pepper

1/2 cup cubed mozzarella cheese, 1/2-inch cubes

1 medium carrot, cut into julienne strips

1/4 cup sliced pitted black olives

2 ounces salami, cut into thin strips

1/4 cup CRISCO Oil

2 tablespoons white wine vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon dry mustard

1/4 to 1/2 teaspoon dried oregano leaves

1/4 to 1/2 teaspoon dried basil leaves

Rub inside of medium serving bowl with cut sides of garlic. Discard garlic. Mix rigatoni, artichoke hearts, red pepper, mozzarella cheese, carrot, olives and salami in prepared bowl.

Blend remaining ingredients in small bowl. Pour over rigatoni mixture. Toss to coat. Cover and refrigerate 2 to 3 hours. Stir before serving.

CHIMPANZEE CHEESECAKE

Crumb Crust:

1-1/2 cups graham cracker crumbs

6 Tbsp butter, melted

1/4 cup granulated sugar

Mix the ingredients in a bowl until evenly blended. Press the mixture onto

the bottom and partly up the sides of a greased 9-inch spring form mold.

Smooth the bottom to an even thickness. Either chill the crust 5-10 minutes

in a freezer of bake 10 minutes in preheated 350 oven. Cool before refilling.

Filling:

1 lb. cream cheese, softened

3/4 cup granulated sugar

2 tsp lemon juice

4 large eggs

1 cup sour cream

1 cup mashed bananas (2 large or 3 medium)

In large mixing bowl beat the cream cheese with sugar and lemon juice. Add

eggs, one at a time, beating well after each. Stir in sour cream and mashed

bananas and blend well. Pour into prepared crust and bake 1 hour in

preheated 350 oven. Cool in oven with door propped open until cake is room

temperature. Chill before serving. Keep leftovers refrigerated.

COBB SALAD SANDWICH

1 piece flat peasant bread or one large flour tortilla

grilled, sliced chicken breast

2 slices bacon cooked crisp

1/2 tomato -- diced

1/2 avocado -- thinly sliced

romaine lettuce -- chopped

iceberg lettuce -- chopped

4 thin slices red onion

2 tablespoons chunky blue-cheese dressing

Layer ingredients in the middle of bread or tortilla. Roll tightly and slice

on bias. Makes on large sandwich.

COTTAGE CHEESE AND DILL DRESSING

1/2 cup cottage cheese

1/2 cup mayonnaise

1/2 cup milk

1 Tbsp. olive oil

2 Tbsp. wine vinegar or lemon juice

1/8 tsp. sugar

salt and fresh cracked pepper to taste

1 clove garlic, crushed

1 tsp. dried dill weed

Blend together all ingredients. Let sit for 1 day in the refrigerator before serving. If you wish to make this into a low-fat/low salt dressing, use a low-fat mayonnaise, a low-fat cottage cheese and omit the salt. Makes 1 3/4 cups

CRAB NOODLE ROMANOFF

3 cups cooked noodles

1 1/2 cups cottage cheese, 2% fat

2 teaspoons dried onion

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

3 ounces grated cheddar cheese

1 clove minced garlic

16 ounces crab meat

Mix all ingredients except cheddar cheese. Place in 9 x 13 baking dish.

Top with cheese and Bake at 325º for 40 minutes

CREAM CHEESE WITH SOY AND SESAME

8 oz package cream cheese, best quality

soy sauce

1/4 cup sesame seeds

unsalted crackers

With a toothpick, poke deep holes about one-half inch apart in the block of cheese. Put into a small ziplock bag and pour in enough soy sauce to surround

the cheese when the bag is sealed. Marinate for several hours. In an ungreased skillet over medium-low heat, toast sesame seeds until they are light to medium brown (well-toasted seeds provide an intense flavor). Put seeds in a shallow bowl a little bigger than the block of cheese. Shortly before serving, drain cheese and press and roll it in seeds, patting seeds onto cheese until no cheese shows. Serve with unsalted crackers.

Crown Roast of Lamb

The main feature of the Rosh Hashanah dinner in our home was the crown roast of lamb. This represented the sheep's head which was supposed to be present at Rosh Hashanah. meal. The roast was always served on a bed of lettuce, the center ring was filled with a stuffing mixture (see the archives) or rice and raisin filling. Small flower-cut radishes adorned the sides. Slices of oranges and pomegranate surrounded the outside edges. Dates and figs also surrounded the edges. It was a joy to behold, and we always thought that it was too pretty to eat. It is however, extremely simple to make ( although expensive).

One crown roast of lamb ( ribs tied in a circle).

for the stuffing:

3 cups wild rice, washed

Coarse salt and freshly ground pepper

1/2 cup (1 stick) unsalted butter

3 medium onions, chopped

3 large stalks celery, chopped

3 cups seedless grapes, halved

1 1/2 cups blanched almonds, coarsely chopped

1 tablespoon fresh thyme, chopped

1 cup sherry

Garnishes:

Crushed cloves of garlic.

Oranges sliced very thin

Pomegranates sliced in circles

Dates and figs.

Radishes

Green lettuce bed

Papillotes ("lamb panties") and bunches of grapes for garnish, optional

Prepare stuffing. : In a large pot, bring 9 cups water to a boil in a large, heavy-bottomed pot with a tight fitting lid. Add rice and salt, then return to a boil and cook, covered, until tender - about 30 minutes, or up to an hour or more. The wild rice is cooked when most of the rice kernels have cracked open and the white interior of the kernels is visible. If water evaporates before the rice is done add more water, about 1/2 -3/4 cup at a time until done.

Heat oven to 350°. In a large sauté pan set over medium heat, melt butter. Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.

Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly. (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145° to 150° for medium-rare meat. Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.

Place the roast on a platter that has been lined with lettuce leaves. Fill the center of the rack of lamb with the stuffing, or with a mixture of fried rice and raisins.

Place a ring of alternating orange slices and pomegranate slices around the roast.

Put 5 or 6 radishes that have been cut to form the flowering radish in strategic places on the platter.

On the outer ring alternate dates and figs or dried apricots.

Decorate tips of rib bones with papillotes ("lamb panties") and garnish platter with bunches of grapes and rosemary sprigs, if desired. To carve, remove papillotes, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.

Serve with a dash of mint sauce or jelly. (You can BUY this, folks.) You can't miss with this one!

CRUNCHY BEEF BAKE CASSEROLE

1 box (7 oz) macaroni

1 lb. ground beef

1 can (10 3/4 oz) cream of mushroom soup

3/4 cup shredded cheddar cheese

1 can whole tomatoes, cut up

1/4 cup chopped green pepper

3/4 tsp. seasoned salt

1 can (3oz) French's or Durkee French Fried Onions

Prepare macaroni as per box directions, drain. Brown ground beef; drain.

Combine all ingredients except onions. Pour half the mixture into a 2qt. casserole dish. Add 1/2 can onions. Pour remaining mixture over onions.

Cover, and bake at 350 degrees for at least 30 minutes or until hot and

bubbly. Top with remaining onion and bake uncovered 5 minutes longer.

4 to 6 servings

CURRIED CHICKEN FINGERS ON A STICK

1 lb. chicken breasts, boneless, skinless, cut into strips

1 doz. Bamboo skewers (soaked in water for two hours before using)

Half of a small onion, minced

2 cloves of garlic, minced

1 tbsp. grated fresh gingerroot

1 tbsp. red curry paste

1 can of coconut milk

2 tbsp. rice vinegar

1 tbsp. soy sauce

2 tbsp. sugar

Pinch of cayenne

Pinch of salt

Thread the chicken strips onto your skewers and cut off the pointed ends of the skewer.

Combine the remaining ingredients in a very large ziplock bag and shake to blend thoroughly. Now add the skewers with no sharp points left on them, into the bag and refrigerate for 3-4 hours.

Grill until just done and serve with a spicy peanut sauce on the side. Garnish with chopped cilantro.

FRIED GREEN TOMATOES

IRONDALE CAFE

5 medium green tomatoes

1 cup self-rising cornmeal

1 cup self-rising flour

1/3 tsp salt

1/4 tsp black pepper

1 cup buttermilk

Vegetable oil

Slice tomatoes into 1/4-inch slices and set aside. Combine cornmeal, flour, salt and pepper in a shallow dish. Pour buttermilk into a bowl and add some of the tomatoes, being careful not to stack. Remove slices from bowl and let excess buttermilk drain off.

Dip slices into cornmeal mixture. Repeat until all slices are coated. Fry in 1/2 inch of hot oil until brown, turning once to brown other side. Place in a colander to drain. Serve hot. Serves 5 to 6.

FRUITS ADD FESTIVITY TO CHICKEN RECIPE

SUMMERY SALSA KEEPS IT LIVELY

By Linda Gassenheimer, Knight Ridder, Miami Herald

A peach and avocado salsa added a crisp, fresh flavor to chicken breasts in this award-winning recipe from the National Broiler Council Chicken Cook-off competition.

For a quick and tasty dinner, serve this dish -- which I've adapted for everyday preparation -- over rice tossed with roasted red peppers.

The salsa calls for a ripe, fresh peach, but you can substitute mango if you prefer. Fresh lime juice is used twice in the recipe. To save time, squeeze all the juice at once and divide accordingly. The salsa won't take long to prepare, but if you are really in a rush, buy a fruit salsa with a mango or peach base.

This dish would be nicely matched by viognier, a full-bodied, peach-scented white wine.

GREEN MAYONNAISE FOR GRILLED SHRIMP

Sounds funny, but it tastes good. Just put a plate full of shrimp that have been basted with butter, Salt and Pepper and a little lemon, and a small bowl of this in the middle of the plate.

8 small spinach leaves

1 tbsp. chives, chopped

1/3 cup fresh parsley, chopped

1/4 cup watercress leaves

1 tsp. fresh tarragon

1/4 lemon, juiced

1-1/2 cups mayonnaise

Put 2/3 cup of water in a skillet and bring to a boil. Add the greens and herbs and boil for about 2 minutes. Drain, pat dry and cool. Puree in a food processor for a moment or two, add mayo and lemon and pulse until blended. Chill for service.

GRILLED KOFTE BURGERS

Serves 4

1 1/2 pounds boneless lamb, preferably from shoulder, excess fat removed

1 medium onion, peeled and quartered

1 egg

Salt and pepper

1/4 cup minced shallot or white onion

1/4 cup minced parsley or mint

Juice of 1/2 lemon

4 hard rolls or hamburger buns

Roasted red peppers, optional.

Prepare a charcoal grill or heat a gas grill or broiler; fire should be moderately hot and the rack 4 to 6 inches from the heat source. Cut lamb into large chunks and put in container of a food processor; process until well chopped. Add onion and egg, along with salt and pepper, and process until quite smooth. With wet hands, shape into four kofte burgers.

Grill kofte, undisturbed, until nicely browned on one side, about 5 minutes. Turn and brown the other side. These can be medium to well done and will still be moist.

While meat is cooking, combine shallot, parsley and lemon juice, adding a pinch of salt. Serve meat on rolls or buns. Garnish with shallot mixture and some red peppers.

IRISH STEW WITH PARSLEY DUMPLINGS

(serves 4)

1 kg lean middle neck and scrag end of mutton or lamb

350 g onions, sliced

225 g carrots, sliced

2 medium-sized leeks, washed and sliced

1 large potato, peeled and sliced

1 tablespoon pearl barley

2 tablespoons seasoned flour

Hot water

Salt and freshly milled black pepper

For the dumplings:

110 g self-raising flour

50 g suet

1 tablespoon fresh parsley, chopped (if not available make plain dumplings)

Salt and freshly milled black pepper

Wipe the pieces of meat and cut away excess fat, then dip them in the seasoned flour. Put a layer of meat in the bottom of a large saucepan, followed by some onion, carrot, leek and potato and season with salt and pepper. Then put in some more meat and continue layering the ingredients until everything is in. Sprinkle in the pearl barley followed by approx 1.25 liters of hot water and bring to simmering point (if you don't make the dumplings you won't need as much water). Spoon off any scum that rises to the surface, then cover the pan with a tight-fitting lid and leave to simmer over a low heat for about 2 hours. About 15 minutes before the end of the cooking time, make the dumplings. Mix the flour, salt, pepper and parsley in a bowl. Then mix in the suet - but it mustn't be rubbed in. Add just enough cold water to make a fairly stiff but elastic dough that leaves the bowl cleanly. Shape into 8 dumplings. When the stew is ready remove the meat and vegetables with a slotted spoon onto a large warm serving dish, cover with foil and keep warm.

Season the liquid to taste, then bring to a brisk boil. Put the dumplings in, cover and cook for 20-25 minutes, making sure they don't come off the boil.

KRANSEKAKE

Makes 1 cake (approximately 72 pieces)

1 pound blanched almonds, whole nuts or slivered

15 ounces unsifted powdered sugar (a 1-pound box minus 1/2 cup)

2 large egg whites

Kransekake ring molds or parchment paper, for baking

Crisco, to grease rings

Royal icing:

1 cup unsifted powdered sugar

1 large egg white (see Note)

1/8 teaspoon cream of tartar

Pastry decorating bag and plain tip

Place almonds in food processor fitted with metal blade and turn on motor. For a few seconds, you will hear the nuts clattering against the processor bowl. The noise stops as nuts become mealy. Add about 1/3 cup powdered sugar to keep almonds from becoming too oily. Process until mixture resembles cornmeal. Add remaining powdered sugar (15 ounces total) and process for 20 seconds. Add egg whites and process until mixture just begins to clump together. Turn mixture out onto dry work surface and knead 1-2 minutes, until dough holds together. Cover dough with plastic wrap to prevent it from drying out.

Preheat oven to 300 degrees. Grease kransekake ring molds lightly with Crisco, even if you are using non-stick ones. If you are baking rings free-form, line a pan with baking parchment.

To shape dough using kransekake ring molds: Pinch off a piece of dough, press into a log, then roll the log against work surface with fingertips to make a strand the thickness of a pencil. Fill ring mold with dough, cut off excess with knife, and gently pinch edges together to seal. If your strand is not long enough to fill a mold, add needed length and pinch to seal. Repeat to fill the mold with two more strands.

To shape dough by hand: Roll dough into band as directed above. Place first band on baking pan to make a circle 2 1/2 inches in diameter. Increase size of each successive circle by about 3/8 inch.

To bake: Place in center of oven and bake until cookies are cream colored and firm to touch when very lightly pressed, 18 to 20 minutes if baking free-form or if baking a single cookie in a mold. If baking all three rings in a mold at one time, increase baking time to 22 minutes.

Let cookies cool completely, then gently loosen with tip of table knife. Pace in airtight containers until ready to assemble, up to 2 days. Or freeze for longer storage.

To prepare icing: Before assembling, prepare icing. Place all ingredients in a deep 1 1/2-quart bowl. With an electric mixer, mix on low speed until blended, then beat at high speed until icing is thick and has a marshmallow-like consistency, 3 to 5 minutes. If made ahead, cover surface with plastic wrap to prevent drying, then refrigerate.

To assemble: Stack cookies on flat plate or cake stand, starting with largest cookie and ending with smallest. Press icing through pastry decorating tube with plain tip to make loops and swirls on kransekake. Tuck tiny paper flags between rings and decorate to suit the occasion.

Note: If you are worried about eating uncooked egg white, use powdered egg whites or the new pasteurized eggs.

KRANSEKAKE TIPS

Slivered almonds are sold without their skin; 1 pound measures 4 cups. If you use whole almonds with their skins, blanch them first. Cover the nuts with boiling water and let stand 3 to 4 minutes, then drain and slip off the skins. Let the nuts dry in a single layer on paper towels before pulverizing. One pound of whole almonds measures 3 cups.

If you don't have a kitchen scale, measure the powdered sugar by removing 1/2 cup from a 1-pound box.

Shape cookie rings right after mixing the dough. If refrigerated, the dough becomes too stiff to roll into strands. If dough is not pliable enough, soften a small portion at a time in the microwave, for just 3 to 5 seconds.

Bake one sample ring to see if the cookie holds its shape. If the ring spreads, knead in 1 to 2 tablespoons of powdered sugar.

Kransekake has the texture of a chewy macaroon. Two or three minutes' overbaking makes their texture crisp. They are good both ways, but if you want the cookies to be chewy, place the rings in a tightly covered container with several pieces of cut apple and store at room temperature for one day.

Although a tube of Glossy Decorating Gel sold in the cake mix section at supermarkets is easy to use, it is not a good substitute for icing. Royal icing becomes firm when it dries, but the gel remains tacky. As a shortcut to icing kransekake, stack rings and shower with sifted powdered sugar.

Source: Jan Nix

LATIN AMERICAN RUB

8 tablespoons Cumin Powder

8 tablespoons Chili Powder

4 tablespoons Coriander -- powder

2 tablespoons Cinnamon -- ground

4 tablespoons Brown Sugar

4 tablespoons Salt

2 tablespoons Red Pepper Flakes

4 tablespoons Black Pepper -- freshly ground

Place all ingredients in a pint sized jar with a tight-fitting lid; shake well to blend seasonings thoroughly. Label. Store covered at room temperature up to one year. Makes enough to coat 4 slabs of pork back ribs. Source: "National Pork Producers Council" RF4RP

LECIAS OATMEAL COOKIES

2 cups all purpose flour

2 cups oats

1 cup shortening

3/4 c brown sugar

3/4 cup sugar

2 eggs

1 tsp salt

1 tsp baking soda

2 tsp vanilla

1/4 cup apple juice concentrate

1 cup nuts

1 cup white raisins (or regular)

2 tsp maple syrup

1 cup butterscotch chips

1/2 cup chopped dates

2 tsp cinnamon

1 tsp clove

1 tsp nutmeg

1/2 tsp ginger

Cream shortening, sugars and eggs. Add vanilla, apple juice and maple syrup.

Combine dry ingredients and add a little at a time until mixed. Stir in oats, nuts, raisins and dates. Bake 350° for 12 minutes. Makes lots.

LENTIL AND POTATO SALAD

JACQUES PÉPIN'S

Serves 4

3/4 cup dried lentils (about 4 1/2 ounces), preferably French green lentilles du Puy

1 teaspoon salt, divided use

2 3/4 cups water

4 small to medium-sized all-purpose white potatoes, about 3/4 pound total

3/4 cup finely chopped yellow onion

3 or 4 cloves garlic, crushed and finely chopped (2 teaspoons)

1/4 cup chopped fresh herb mixture, consisting of equal parts parsley, basil, savory and tarragon

3 or 4 scallions, including tender green tops, finely minced (3 tablespoons)

1/4 cup virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon freshly ground pepper

In a large saucepan, combine lentils, 1/4 teaspoon salt and water. Bring to a boil. Cover. Adjust heat so water boils gently and cook until lentils are tender, about 45 minutes. Remove pan from heat and let lentils cool, covered, for 15 minutes in liquid. (Most liquid should have been absorbed.)

Meanwhile, place potatoes in a saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat to low and cook potatoes gently, uncovered, until tender when pierced with tip of a knife, about 35 minutes, adding water as needed to keep potatoes covered. Drain. When cool enough to handle, cut crosswise into 3/8-inch-thick slices and place in a bowl.

Add lentils to potatoes and stir gently to combine. Add yellow onion, garlic, herbs, scallions, olive oil, vinegar, pepper and remaining 3/4 teaspoon salt and mix just enough to combine well.

Transfer salad to a large platter. Serve immediately while still warm.

MAKE YOUR BURGERS TASTE EVEN BETTER

We all know how to make a hamburger, but some burgers are better than others. When the editors of Cook's Illustrated magazine were working on ``The Best Recipe'' (Boston Common Press, $29.95), they wanted to know the secret to making not just a better burger but the best burger. Here are some tips, from them and from others:

• Use ground chuck, preferably a chuck roast you've cajoled the butcher into grinding for you. Or you can grind it yourself at home in a food processor. Make sure the meat is cold, cut into small (roughly 3/4 inch) chunks and process in small batches. It also helps to chill the bowl and the blade in the freezer for 30 minutes.

• Eighty percent lean meat is best; more fat and the burger will be greasy; less and it won't be as tender and juicy.

• Season meat before shaping it into patties.

• If you're planning cheeseburgers, an alternative to a slice of cheese on top is to grate the cheese directly into the raw beef.

• Divide the meat into 6-ounce portions, toss it from hand to hand to form a ball and press it into a patty with your fingertips to avoid overworking the meat.

• The perfect burger has a crisp, flavorful crust and a moist, tender interior. Grilling and pan-searing, especially in a cast-iron skillet, can produce these qualities as long as the grill rack or pan is hot when you start.

• Don't press down while the burgers cook. It squeezes out the juice and makes them dry.

• Don't flip constantly. Once on each side should do it.

• To avoid burgers with that puffy domed shape that allows condiments to slide off, form a slight depression in the center of each patty. On the grill, the center will puff up on its own and the burger will be more uniform.

``The Best Recipe,'' by the editors of Cook's Illustrated; ``The Complete Meat Cookbook,'' by Bruce Aidells and Denis Kelly; Mercury News wire services.

MANGO PIE

9-inch pie shell

11/2 cups mango pulp

1 cup evaporated milk

3/4 cup brown sugar

2 eggs

1/4 teaspoon salt

1/4 teaspoon cardamom powder

Whipped topping

First beat eggs, then add remaining ingredients. Bake at 425 degrees for about 30 to 40 minutes. Let cool. Garnish with whipped topping.

MAPLE PECAN LOGS

1 package 16 ounces confectioners sugar, sifted

1 jar marshmallow creme

2 teaspoons maple flavoring

1 1/2 teaspoon vanilla extract

1 package (14 ounces) caramels

3 tablespoons water

2 cups finely chopped toasted pecans

Combine in a large bowl confectioners sugar, marshmallow creme, maple

flavoring and vanilla. Knead mixture on a flat surface until all the sugar is incorporated. Divide mixture into fourths and shape into a 5 inch log. Put them on a baking sheet and chill. In the meantime , unwrap the caramels and melt them in a double boiler over simmering water, stir until smooth.

Remove from heat and dip each log in caramel mixture, then roll in pecans.

Chill for another hour or until firm. Wrap each log in plastic wrap. Store in an airtight container in a cool place. Makes 4 pecan logs.

MARGARITA SHRIMP SKEWERS

Margarita Marinade:

1/2 cup tequila

1/4 cup fresh lime juice

One-half 6 oz. can frozen orange juice concentrate, thawed

2 tsp vegetable oil

1 1/2 lbs. medium shrimp, peeled and, if you wish, deveined

Soaked bamboo skewers

3 fresh jalapenos, each cut into eight small pieces

1 large red bell pepper, cut into 1/2 inch squares

Kosher salt or other coarse salt

Minced fresh cilantro

Lime wedges

Prepare the marinade, combining the ingredients in a small bowl. Place the shrimp in a plastic bag or shallow dish, pour the marinade over them, and a refrigerate for 30 minutes.

Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test). While the grill preheats, drain the shrimp, discarding the marinade.

Skewer the shrimp with the jalapenos and bell pepper pieces, avoiding crowding. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces.

Assemble the remaining kabobs and sprinkle them lightly with salt.

Grill the kabobs uncovered over high heat for 1 1/2 to 2 minutes per side, until the shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook the kabobs the same amount of time, turning once midway. When done, sprinkle the kabobs lightly with cilantro and serve them hot, with lime wedges for squeezing. As a variation from serving the shrimp on the skewer, pile them in margarita glasses with salted rims and lime wedges. Makes about 2 1/2 dozen kabobs.

Source: From Born to Grill

MISSOURI SIRLOIN AND BLUE CHEESE BURGER

Makes 4 burgers

1 1/2 pounds lean ground beef

1 ounce blue cheese

Salt and pepper to season

4 tablespoons unsalted butter, softened

4 (1-ounce) slices white cheddar cheese, optional

8 crisp slices smoked bacon, optional

Gently form ground beef into eight 3-ounce, 1/2-inch thick patties.

Use a metal spoon to make a small, shallow indentation in center of 4 of the patties. Divide blue cheese into 4 1/4-ounce portions and form into smooth, round balls. Place a cheese ball in each indentation. Top each with another patty and gently form into burgers, making sure to seal all open edges. Season each burger with salt and pepper. Cover with plastic wrap and refrigerate until needed.

Grill burgers over medium wood or charcoal fire. Cook to desired doneness, 6-7 minutes per side for medium. Top each burger with a slice of cheddar cheese and 2 slices bacon, if desired.

MUFFULETTA SALAD

6 cups water

salt, for water

1 pound pasta, small shell or of your choice

1/2 pound salami, cut into cubes

1 pound provolone cheese, cut into cubes

1/2 pound mortadella, cut into cubes, or bologna

1/2 pound black forest ham, cut into cubes, or your ham of choice

20 - 25 black olives, pitted jumbo - sliced

20 to 25 green olives, queen - stuffed with pimientos, sliced

1/2 cup Vidalia onion, chopped

1/2 cup grape tomatoes, sliced in half

1 tablespoon garlic, minced or to taste

1/2 cup chopped celery, leaves included

1/2 cup fresh parsley, chopped

1/4 cup fresh thyme leaves

1/2 - 3/4 cup extra-virgin olive oil

6 tablespoons apple cider vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce, or to taste

freshly ground black pepper, to taste

1. Put the water and salt in a large saucepan and bring to a boil over high heat. Add the pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from the heat and drain. Rinse with cool water and drain again.

2. In a large mixing bowl, combine the pasta, salami, provolone, mortadella,

ham, olives, onion, tomato, garlic, celery, parsley and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, salt, and the pepper. Pour over the salad mixture. Add more salt, if needed. Toss to mix well. Store in an airtight container and refrigerate for at least 8 hours before serving.

Makes 8 to 10 servings.

Notes: A muffuletta is a sandwich unlike any other. Meats, cheese and olive

salad are stuffed in between great thick slices of Italian bread. Aficionados argue about whether it should be served cold or warm? It is good both ways.

Here it's been made into a Muffuletta Salad to tote along to a picnic. Make it a day ahead to allow the flavors to mingle. Pack it into an airtight container and stow in the ice chest to keep it cool.

MURPHYS STRING BEANS

1 pound string beans

1 onion, chopped

1 green pepper, chopped

1 can chopped tomatoes, with oregano (16 oz) (if unavailable use any can

of crushed tomatoes and add dry or fresh oregano to taste)

1 tablespoon sugar

Wash string beans, cut on a slant, cook until tender crisp. Meanwhile fry onion and green pepper together until soft. Add in can of tomatoes, and sugar. Add in cooked string beans. Mix everything together until all are heated through, serve.

NUTTY CHICKEN

Kosher

You thought you could have a wedding meal without chicken. Think again. Would Empire allow me to write a column that didn't have a chicken recipe? A wedding

is not a wedding unless Empire chicken is part of the meal of course!

Please note: This is a recipe. It does not depict the state of mind of any of Auntie Rivka's chickens, or of Auntie Rivka, or of the writer--her niece. Now we can go on with the recipe.

For every four guests use one pound of EMPIRE boneless chicken breasts. If your wedding guest list is not evenly divisible by four, cut down on your guest list!

So for the 1600 or so guests at your table -oh, all right I will give you the recipe for 8 servings!

2 lbs. EMPIRE (don't you dare use another brand) boneless chicken breasts

3 tbs. brown sugar

3 tbs. soy sauce

1/4 cup kosher red wine or sherry

3 tbs. cornstarch

3 eggs beaten until foamy

1 1/2 cups boiling water

3 tbs. grated fresh ginger or about 1 1/2 tsp. ground ginger (fresh is best)

1 BULB (not clove) of minced or pressed garlic

3 large onions sliced (medium sliced is better than fine)

3 cans--about 3 cups of sliced bamboo shoots (labeled kosher)

1 cup walnuts

1 cup unsalted cashews

1 cup pecans

1 cup slivered almonds

1 cup or more oil to sauté chicken and the various nuts.

In a bowl large enough to hold the pieces of chicken mix together the sugar, soy sauce and wine. This is your marinade.

Wash the chicken in cold water. Gently pierce the pieces of chicken with a fork, over the entire area of the chicken.

Placed the pieced pieces of chicken in the marinade. Make sure the chicken is fully coated with the marinade mixture.

Cover the bowl with plastic wrap.

Marinate for at least 30 minutes, or refrigerate in marinade overnight. DO NOT DISCARD THE MARINADE! Beat the eggs until foamy.

Place the cornstarch in a plastic bag.

Remove the chicken from the marinade. DO NOT THROW OUT THE MARINADE. (I have told you twice now - this recipe will not work if you throw out the recipe. - Never mind how long it took me to get it to work WITH the marinade!)

Coat each piece of chicken with cornstarch.

Start to heat the oil in a skillet or wok.

Then dip the chicken in the egg mixture.

Place the mixture of nuts in the oil and GENTLY brown the nuts. With a slotted metal kitchen spoon remove the nuts from the oil. In the remaining oil brown the chicken, ginger, garlic, and onions. Add the boiling water-didn't I tell you to start boiling water-OK HOT water will do. Add the bamboo shoots and marinade. Cover and cook over a LOW heat for no more than 15 minutes. Add the nut mixture and stir until the nuts are evenly distributed in the skillet. Heat for nor more than five minutes.

For a garnish cut thin slivers or red, yellow and green peepers and arrange artistically over each serving. Sprinkle with sesame seeds if you wish as an added touch.

ORIENTAL SALAD BOWL

3 cups fresh spinach -- torn

3 cups Chinese cabbage -- coarsely chopped

1/2 cup celery -- diagonally sliced

1/2 cup carrots -- coarsely shredded

1 cup fresh bean sprouts

1/3 cup green onions -- thinly sliced

35 snow peas -- trimmed (about 3oz)

1 (8 oz) can water chestnuts -- drained and sliced

1 (15 oz) can miniature corn -- drained

3/4 cup chow mein noodles

Soy-Sesame Dressing (recipe follows)

Combine first 9 ingredients in a large bowl; toss gently. Garnish salad mixture with chow mein noodles, and serve with Soy-Sesame Dressing. 6 servings.

SOY-SESAME DRESSING

1 tablespoon sugar

3/4 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1/8 teaspoon red pepper flakes

1/8 teaspoon ground ginger

1 clove garlic -- minced

1 cup water

1/4 cup rice vinegar -- plus 2 tablespoons

1 1/2 teaspoons dry sherry

1 tablespoon sesame oil

1/4 cup soy sauce, low sodium -- plus 2 tablespoons

1 tablespoon sesame seeds -- toasted

Combine all ingredients except sesame seeds in a medium saucepan; cook over medium heat, stirring constantly, until mixture begins to bubble. Boil 1 minute, stirring constantly. Remove from heat; stir in toasted sesame seeds. Cover and chill. 1 1/2 cups (about 6 servings).

PASTA WITH FRESH TOMATO SAUCE

1 pound dry pasta, any shape

1 - 3 teaspoons garlic oil (see below)

1 tablespoon olive oil (the best you have)

5 medium-size ripe tomatoes (any color, or mix them)

1 tablespoon pepper vodka (see below)

12 or more leaves of fresh basil

salt and pepper to taste

freshly grated Parmesan or Romano for serving (optional)

Cook the pasta in plenty of salted boiling water. Remember to start checking for doneness several minutes before the package says it will be done. As the pasta is cooking, place the garlic oil, olive oil, and pepper vodka in the bowl. I always strain out the pepper flakes, but you can keep them in for added heat. Dice the tomatoes and add to the bowl. Experiment with the size of the tomato pieces and the pasta shapes. Some shapes go well with bigger pieces, others with very small dice. Stack all the basil leaves together, roll into a cigar shape, and thinly slice this into little long threads of basil (you're making a chiffonade, but that sounds too fancy). Add those to the bowl with a pinch or two of salt and a couple of grinds of black pepper.

When the pasta is done, al dente, drain it, but do not rinse. Immediately toss the hot pasta with the ingredients in the bowl. The heat will slightly cook the ingredients and take the raw taste out of the garlic. Serve at once, garnished with freshly grated cheese if desired.

Garlic Oil

25 cloves of garlic

1 cup olive oil

Peel the garlic cloves and place them in the bowl of a food processor or blender. Add the olive oil and process until smooth. Pour into a clean glass jar and refrigerate at once. This is a little bit of work, but the payoff is good. Make garlic oil once and use it all summer long. Remember to keep it in the refrigerator because it will spoil very quickly.

Pepper Vodka

1 teaspoon dried red pepper flakes

1 cup vodka (unflavored)

In a clean glass jar, combine the pepper flakes and the vodka. Let sit overnight before using. This keeps well at room temperature.

Variations

Sometimes if I don't have any garlic oil on hand, I will chop 1 to 3 cloves of garlic and sauté it briefly in a tablespoon or two of olive oil. Then turn off the heat and add the diced tomatoes. Proceed as above. This variation tastes a little more cooked and entices more juice from the tomatoes. I've also varied the herbs depending on what is fresh, but I stick to the traditional ones. Oregano, rosemary, and Italian flat-leaf parsley are all good choices. If you have access to different types of tomatoes and heirloom varieties, you can make this dish from July through September and never have the same variation twice!

PATIO STEAK

1/2 cup dry red wine

1/4 cup vegetable oil

3 tablespoons lime juice

2 tablespoons vinegar

2 tablespoons minced onions

1 bay leaf

2 teaspoons dried thyme

1 teaspoon dried marjoram

3 pounds boneless chuck roast -- 2 inches thick

Combine first 8 ingredients in a shallow dish and mix well. Place roast in dish, turning once in marinade. Cover and refrigerate 8 hours, occasionally turning the meat.

Remove roast from refrigerator, and let stand one hour. Drain roast, reserving marinade. Grill roast about 6 inches from medium-hot coals for 30 minutes on each side or until a meat thermometer registers 140 degrees F. (rare) or 150 degrees F. (medium-rare); baste frequently with reserved marinade. 8 servings.

PEACH MELBA DESSERT

1 1/2 cups boiling water

1 package (8 serving size) or 2 small boxes jell-o Raspberry flavor sugar free

2 cups cold apple juice

1 1/2 cups graham cracker crumbs

1/2 cup sugar, divided

1/2 cup margarine, melted

1 package (8 ounces) Neufchatel cheese, softened

1 (8 ounces) cool whip free whipped topping thawed

1 can (16 ounces) sliced peaches, drained

1 cup raspberries

Stir boiling water into jell-o in large bowl at least 2 minutes Stir in apple juice. Chill for at least 1 1/2 hours. Meanwhile mix crumbs , 1/4 cup sugar and

margarine in a 9" X 13" pan. Press firmly onto bottom and refrigerate until ready to fill. Beat cheese and 1/4 cup sugar in large bowl until smooth. Gently stir in 2

cups of whipped topping. Spread evenly over crust. Arrange peaches and

raspberries on cheese mixture. Spoon jell-o over the cheese layer. Refrigerate 3 hours or until firm. Serve with remaining whipped topping. Makes 15 servings

PETITE CRAB CAKES

Makes 16

1/2 cup onion, finely chopped

1/2 cup celery, finely chopped

6 tbsp. sweet butter

1 pound of canned crab claw meat, or lump crab meat, picked over

1/3 cup of Panko or plain bread crumbs

1/2 cup mayonnaise

1/2 tsp. Old Bay Seasoning

1/2 tsp. Worcestershire Sauce

A little Tabasco

1 tbsp. chives, chopped

1 tbsp. parsley chopped.

Panko and Lemon wedges for garnish

Cook the onions and celery in 4 tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.

Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour.

Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat.

Serve with Sauce Remoulade ( Recipe Below) and lemon wedges.

Sauce Remoulade "Baton Rouge"

A non-traditional version that makes a little more than a cup

1 cup mayonnaise

1 tsp. Dijon

1 tsp. dry mustard

1 tbsp. prepared horseradish

1 tbsp. tomato paste

2 tbsp. lemon juice

1 tsp. paprika

Pinch of cayenne

Salt and Pepper

1 tbsp. chives, chopped small

1 tbsp. red bell pepper, minced

Combine all ingredients in a bowl large enough to hold them and blend. Chill until service in a glass jar in the refrigerator.

PINEAPPLE AND CURRIED MAYONNAISE

1 cup mayonnaise

3/4 tsp grated orange rind

1 1/2 tsp curry powder (less if it is very hot curry powder)

1 fresh pineapple, peeled, cored and cubed

Blend dip ingredients. Serve with the pineapple. Provide toothpicks and a little bowl for discarded picks.

PINT SIZED CARROT RAISIN BREAD

2- 2/3 cups white sugar

2/3 cup vegetable shortening

4 eggs

2/3 cup water

2 cups shredded carrots

3 1/2 cups all-purpose flour

1/4 tsp. cloves

1 tsp. cinnamon

1 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 cup raisins

You will need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. Cream sugar and shortening, beat in eggs and water, add carrots. Sift together flour, cloves, cinnamon, baking powder, baking soda and salt; add to batter. Add raisins and mix. Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325-degree oven for 45 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep hot until ready to use. Remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed quick bread will stay fresh for up to one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

PINT SIZED CHOCOLATE CAKE

1 stick plus 3 tbsp. butter or margarine

3 cups white sugar

4 eggs

1 tbsp. vanilla

2 cups applesauce, unsweetened

3 cups white flour

3/4 cup unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes.

While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

PLUM DUMPLINGS

ZWETSCHGENKNVDEL

3 medium potatoes, boiled the previous day, peeled

1 Tbsp. butter

2 egg yolks

pinch of salt

2-3 heaping Tbsp. flour

1 1/4 lbs. damson plums (sometimes called prune-plums)

1 sugar cube for each plum

Toppings:

melted butter

1/4 cup bread crumbs(optional)

3 Tbsp. sugar

1 tsp. ground cinnamon (optional)

Wash the plums, wipe dry, remove stones, and insert a sugar cube into the center of each plum. Smash the boiled potatoes and mix with the cool melted

butter, egg yolks, and salt, then add as much flour as it takes to produce a

Slightly adhesive dough. Note than less flour you use then better they will turn out. Keep your hand cool. Take enough dough to cover the plums with 1/4-1/2 inch thickness, carefully press the edges together. Drop into boiling water and simmer until they start to float. Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it. Or serve with breadcrumbs, browned

in butter.

POLLO VERACRUZ

Serves 4

For salsa:

1 1/2 cups chopped fresh tomatoes

1/2 cup chopped white onion

1 serrano chili, stemmed, seeded and minced

1 clove garlic, minced

1/4 cup salt-free chili powder (see recipe), divided use

For chicken:

1 tablespoon vegetable oil

1 (about 2 1/2 pounds) chicken, skinned and cut into pieces

1 lime, cut into wedges, for garnish

Preheat oven to 375 degrees.

Combine tomatoes, onion, chili, garlic and 1 1/2 teaspoons salt free chili powder in small bowl. Stir to incorporate ingredients and reserve.

Using a brush, oil bottom and sides of a medium-sized baking dish. Arrange chicken pieces in the dish. Sprinkle with half the remaining chili powder. Bake, uncovered, for 30 minutes. Turn pieces and baste with pan drippings. Sprinkle on remaining seasoning mixture. Bake an additional 20 minutes, basting again after 10 minutes. Serve chicken with salsa. Garnish with lime wedges.

POTATO SALAD WITH TOMATILLO SAUCE

DEBORAH MADISON'S

Serves 4-6

1 1/2 pounds red-skinned or yellow-fleshed new potatoes

6 plump tomatillos, husks removed OR 3 medium-sized green tomatoes

1 or 2 jalapeño chilies, halved lengthwise and seeded

1/2 yellow onion, cut into several pieces

3 cloves garlic

1 cup fresh cilantro leaves, plus sprigs for garnish

1 to 2 tablespoons peanut, sunflower or other light oil (optional)

Grated zest and juice of 1 lemon

Salt to taste

2 hard-boiled eggs, sliced

6 radishes

If skins on potatoes look fresh, leave them on. Otherwise, peel potatoes and cut into 1/4-inch-thick slices. Steam potatoes in a steamer basket in a pot. Steam until done, 15-20 minutes, depending on size of potatoes. When done, transfer potatoes to a colander to drain. Remove steamer basket from pan and pour water out. Return potatoes to warm pan and toss over low heat to dry them out.

As potatoes steam, make sauce by filling a saucepan with water and bringing it to a boil. Add tomatillos, jalapeños, onion and garlic; reduce heat to medium and simmer until tomatillos turn from a bright to a dull green, 10-15 minutes. Drain, transfer to a food processor or blender, add cilantro laves and puree until smooth. Stir in oil, if using, and lime zest and juice. Season with salt.

Arrange cooled potatoes on a platter or shallow bowl. Intersperse egg slices among potato slices. Ladle tomatillo sauce over all. Garnish with radishes and cilantro sprigs and serve.

PRONOUNCE NON-ENGLISH MENU ITEMS

By Erica Marcus, Newsday

We in the United States are blessed with an abundance of international comestibles -- and cursed with an inability to pronounce them. Who hasn't been on the receiving end of a waiter's sneer as you haltingly order the coq au vin? Or the derision of a deli counterman when your rendering of kreplach fails to gargle sufficiently.

It's a linguistic jungle out there, and it's about to get worse, as the summer travel season kicks into high gear and we prepare to eat out in restaurants all over the world. Here's a survival guide:

When in France

While the subtleties of pronouncing French take years to acquire, the following cheat sheet should set you on the right track.

Coq au vin: COKE oh-VANH

Although the coq in coq au vin refers to a rooster, the dish usually entails a female chicken braised in red wine (vin).

Duck à l'orange: DUCK ah-lo-RAHNGE

Here's an example of one of those hybrids that starts with English, takes a hard right into French and leaves the speaker in the dust. Colman Andrews, editor of the food magazine Saveur (more on that later), thought that for consistency's sake the dish should be billed either as ``canard à l'orange'' (ca-NARH ah-lo-RAHNGE) or ``orange duck.''

Steak au poivre: STAKE oh PWAHV

According to Andrews, we should really be calling this ``pepper steak.''

Saveur: sa-VUR

While we're at it, we might as well tackle this most unpronounceable of food monthlies. ``In retrospect, calling it Saveur probably wasn't the wisest thing, but it's too late now,'' Andrews said. He advised, ``If you speak French pretty well, you can try sa-VEUHR, but I tell Americans to say it as if it were sa-VUR. In any case, it's better than say-VIEW-er or savior -- which I hear a lot.''

Confit: kohn-FEE

Confit literally means ``preserved.'' The term traditionally refers to meat (often duck) that has been cooked, then preserved in its own fat. A vegetable such as onion or tomato whose life has been cooked out of it are also sometimes called confit.

Cordon bleu: core-donh BLEUH

Cordon bleu is simply French for ``blue ribbon,'' and, as in English, the blue ribbon connotes culinary excellence. Veal (or chicken) cordon bleu is made by sandwiching ham and cheese between slices of meat and frying. Le Cordon Bleu is a French cooking school.

Prix fixe: pree feeks

Fancy for ``fixed price.''

Haricots verts: AH-ree-co VAIR

Haricot is French for ``bean,'' vert means ``green,'' and haricots verts are those very thin, very expensive string beans.

Vichyssoise: vee-shee-SWAHZ

A pureed soup of leeks and potatoes that is served cold. Vichyssoise is named for the French city of Vichy.

Mirepoix: meer-PWAH

Many French preparations start with a mirepoix, a sauteed mixture of chopped carrots, onions and celery. Mirepoix was the first French word chef Michael Maroni learned, and so, disregarding the advice of friends and associates, he used it for the name of his Glen Head, N.Y., restaurant. Although the correct pronunciation is printed on the menu, he and his staff are treated each night to ``meer-pox,'' ``meer-poy'' and everything in between.

Foie gras: fwah grah

Literally ``fat liver,'' foie gras refers to the liver of a goose that has been force-fed for a number of months until its liver reaches gigantic, and fatty, proportions. Mirepoix's Maroni has grown accustomed to requests for ``fire grass.''

There's no k in Italian

You can improve your Italian by remembering that both ``che'' and ``chi'' are hard K sounds. You don't call Chianti ``she-ANT-y,'' do you?

Bruschetta: brew-SKET-uh

This simple dish of toast rubbed with garlic and anointed with olive oil (and usually topped with tomatoes) is doubtless the most mispronounced word on Italian menus.

Radicchio: ruh-DEEK-yo

This crisp, red-leafed chicory brings up another rule of Italian: the ``io'' at the end of a word is one, not two syllables: ``yo.''

Maraschino: ma-rah-SKEE-no

It has become standard English to call the thoroughly denatured cherries that adorn your Shirley Temple ``ma-ruh-SHEE-noes,'' but we thought you'd like to know the truth.

Ceci: CHEH-chee

The lowly chickpea offers an object lesson in pronunciation: Without an ``h'' after the ``c,'' ``ce'' and ``ci'' are pronounced like the ``ch'' in chair.

Bet you can't eat just one

It's not a matter of pronunciation per se, but a number of Italian food words seem to have reached these shores only in the plural.

Biscotti: bees-COHT-ee

Biscotti are first baked as a single loaf, then sliced and baked again to achieve their distinctive crispness. Bis means twice, and cotto means cooked. If you can't bring yourself to ask for ``one biscotto, please,'' consider asking for ``one of those biscotti.''

Cannoli: can-NOHL-ee

Again, unless you're prepared for a substantial dessert, you want to order one cannolo.

Gnocchi: NYOH-kee

It's unlikely that you'll ever have the opportunity to order one gnocco (NYOH-ko), but now you'd know what to call it.

That final e

In French, a final ``e'' without an accent is usually silent, but in Italian and Spanish, you're safe pronouncing it.

Tagliatelle: tahl-yuh-TELL-ay

From the Italian verb tagliare, to cut, these 1/4-inch-wide ribbons of fresh pasta are associated with the cooking of Emilia-Romagna and the north of Italy. In Rome, the comparable pasta -- which is often a hair broader -- is fettuccine (feh-too-CHEE-nay.) Note: the ``g'' in tagliatelle is silent.

Pappardelle: pop-par-DELL-ay

Wider than tagliatelle or fettuccine, pappardelle can reach widths of up to an inch.

Mascarpone: mah-scar-POE-nay

Folks often misplace the ``r'' in this sweet, creamy fresh cheese, calling it ``mar-ska-PONE.''

Chipotle: chih-POHT-lay

This chili pepper is nothing more than a dried, smoked jalapeño that is frequently canned in adobo sauce.

The Spanish double l

In Spanish, two consecutive l's are pronounced like the English ``y,'' as folks with the barest acquaintance with tortillas well know. But this expertise sometimes vanishes with less familiar words.

Tomatillo: toh-mah-TEE-yoh

Looking like small green tomatoes wearing thin paper shrouds, tomatillos are a key ingredient in green salsas.

Paella: pie-AY-ah

This Spanish rice dish, a specialty of Valencia, is made in a special pan called a paellera (pie-AY-rah).

Gargling Yiddish h

There's no way to express properly in writing that guttural hocking tone that's called for in certain Yiddish words, so we're going to use ``ckh'' to signify the sound made at the back of the throat when you gargle.

Challah: CKHAH-la

In certain assimilated circles, this egg-enriched loaf traditionally eaten with Sabbath dinner is sometimes called ``holy bread.''

Knaidlach: kuh-NAYD-lackh

Knaidlach is Yiddish for matzo balls. One matzo ball is a knaidl (kuh-NAYD-ul).

Kreplach: KREP-lackh

The plural form of krepl (KREP-ul), kreplach are boiled, meat-filled dumplings that are pretty close to wontons.

Vegetable kingdom

We've come a long way since avocado was considered an exotic vegetable.

Celeriac: seh-LER-ee-ak

Also called celery root, this vegetable is indeed the root of a celery plant that has been cultivated to have an extra-large root.

Morel: muh-REHL

A wild mushroom with a distinctive cap -- peaked and honeycombed -- the morel is sold both fresh and dried.

Sorrel: SOR-uhl

Also called sour grass, sorrel is a leafy herb that can taste shockingly bitter. Sorrel is the principal ingredient in the traditional Jewish soup schav (SHAHV).

RED WHITE AND BLUEBERRY JELL-O SALAD

2 cups boiling water divided

1 pkg. (6 oz.) strawberry-flavored gelatin mix

2/3 cup + 2 Tbsp. cold water, divided

1 cup coarsely chopped strawberries

1 1/2 tsp. unflavored gelatin (Knox)

4 oz. cream cheese, room temperature

1 cup sour cream

1/4 cup sugar

1 pkg. (6 oz.) blueberry-flavored gelatin mix

1 cup blueberries (optional)

Coat a six cup gelatin mold with cooking spray. In bowl pour 1 cup boiling water over strawberry gelatin mix; stir until completely dissolved, 3-4 minutes. Add 1/3 cup cold water and strawberries. Pour into the mold. Refrigerate until set but not firm, about 11/2 hours. In microwave safe bowl, sprinkle unflavored gelatin over 2 Tbsp. Cold water; let stand until softened, about 1 minute. Microwave on high in 5-second intervals until liquefied, about 15 seconds. In medium bowl at medium high speed beat cream cheese, sour cream, and sugar until smooth. Reduce speed to low; beat in unflavored gelatin mixture until combined. Pour over strawberry mixture in mold; refrigerate until set but not firm, about 1 hour. Meanwhile, in bowl pour remaining 1 cup boiling water over blue gelatin mix; stir until completely dissolved , 3-4 minutes. Add remaining 1/3 cup cold water.

Let blue Jell-O mixture stand on counter until room temperature, about 30

minutes, while cream cheese layer is setting. Stir in blueberries (optional- this dish is good with or without blueberries). Pour over cream cheese mixture in mold. Refrigerate until firm, 2-3 hours. Just before serving run knife around sides to loosen. Quickly dip bottom of mold into hot water; place serving platter over mold and invert to release. Can be made one day ahead, leave in mold until ready to serve. Makes 16 servings. Note: You can use a bundt pan, provided it will hold 6 cups. Spray with no-stickum before filling.

SALAD OF DANDELION GREENS

WITH ALMOND VINAIGRETTE AND DRIED RICOTTA

Makes 6 servings

You can forage farmers markets for tender young dandelion greens, purslane, wild fennel and pea shoots to make a tasty salad. Even your refrigerator or kitchen garden might yield some goodies -- chives, tender young Italian (flat-leaf) parsley, thinly sliced red cabbage or the yellow leaves from celery hearts.

1 pound unsprayed or organic tender, young dandelion greens (about 10 loosely

packed cups)

6 tablespoons extra-virgin olive oil

1/4 cup sliced almonds, toasted (divided; see note)

2 tablespoons red wine vinegar

1 teaspoon honey

Salt and freshly ground black pepper

1/4 pound ricotta salata cheese, cut into shards with a vegetable peeler (see

note)

Cut any tough stems from the greens and trim any wilted, yellow or tough leaves. Wash and dry them. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.

To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar and honey in a blender and blend until smooth. Add salt and pepper to taste.

Place the greens in a large bowl, season them with salt and pepper and pour the dressing over them. Toss well and divide the dressed greens among 6 plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Note: Ricotta Salata, or salted ricotta, is fresh ricotta that has been allowed to drain in slatted baskets for 12 to 15 days with the addition of salt, becoming more compact and more flavorful than regular ricotta. It usually comes in forms that are approximately 1 pound. Shavings of pecorino primo sale, fresh sheep's milk cheese, can be a good substitute, or use feta cheese and soak it for an hour in cold water before you use it.

SALT REDUCTION INFORMATION

Out with bad salt, in with good flavor

Jennifer Viegas, San Jose Mercury News

After a health scare and a hospital stay, my mother was advised to go on a low-sodium diet. While preparing meals for her, I've discovered that cutting salt isn't as easy as it sounds -- particularly if you dine out or buy prepared foods. This is just as true for Latin cuisine as it is for other types of cooking -- even vegetarian.

About 10 years ago, low-sodium products were fairly common. Now, with the buzzwords ``fat free'' everywhere, manufacturers seem to have replaced fat with sodium. If you check out the sodium content of so-called ``healthful'' products in the frozen and canned foods sections, you may be surprised. A frozen Mexican entree, for example, may contain 30 percent to 40 percent of the recommended daily requirement.

Though some controversy remains over how sodium affects health, most people in the United States consume two to three times the daily sodium intake recommended by the American Heart Association (about 1 1/4 teaspoons). In addition to its likely effect on blood pressure, sodium may speed up the loss of calcium, which means anyone concerned about osteoporosis should be particularly careful.

Most foods, even fresh vegetables, contain some sodium, which is essential to the body. But you can vastly lower your salt intake by cooking foods from scratch. There are a handful of great, widely available products that can help, such as salt-free seasonings and ``no salt added'' canned vegetables, tuna, soups and other prepared foods. And, with the increasing popularity of Mexican cooking, it's getting easier to find low-sodium refried beans and spicy or Mexican-style seasonings without salt.

Alternatives

Cutting back on salt doesn't necessarily mean sacrificing flavor. This is a chance to explore other flavor combinations.

One of my new favorites: Steam large prawns and top them with a squeeze of lime juice and a sprinkling of homemade, salt-free chili powder. (See recipe) I make a similar low-salt catfish by coating the fish with stone-ground cornmeal, sautéing it in olive oil and serving it with a squeeze of citrus and a sprinkle of no-salt seasoning. Chicken works equally well. Bread, such as low-sodium sourdough, which I found at Albertson's, or low-salt canned hominy sautéed with onion and bell pepper, will round out the meal. (Soaking regular canned hominy in water briefly before using can reduce the amount of salt.)

If you can't give up a favorite high-sodium prepared food, mix it with other ingredients. For example, creamy bottled salad dressings can be combined with low-fat sour cream and milk. This keeps the flavor but extends the dressing and reduces the percentage of sodium. It also helps to dip the salad into the dressing instead of pouring dressing over the salad.

Go with corn tortillas

To further reduce salt when dining out, opt for corn instead of flour tortillas. Corn tortillas usually contain just trace amounts of salt, while flour tortillas can have up to 10 percent of the recommended daily amount. Choose dishes that are prepared to order, such as un-marinated grilled fish, meats and vegetables. If the dish is marinated, ask that no salt be added when the food is cooked.

At taquerias, or when buying takeout Mexican food, choose condiments wisely. Salsas, for example, can be high in salt. Crema Mexicana, sour cream and most yogurts, however, are not. Many restaurants also offer minced cilantro, plain chopped tomatoes and onions, and lime wedges. All will add a zesty dose of flavor, as will fresh chili. If you're concerned about sodium intake, just be sure to avoid chilies en escabeche (pickled in salty vinegar brine).

To help you add flavor without salt, you will find, in this collection, my recipe for salt-free chili powder, a good seasoning for Pollo Veracruz.

SCANDINAVIAS FESTIVE KRANSEKAKE

By Jan Nix, Special to the San Jose Mercury News

It's no secret that most so-called American food is imported. In the same spirit that brought us hamburgers, pizza and tacos, I'd like to propose an addition to the repertoire: the Scandinavian cookie-cake hybrid called kransekake.

I'm making one for the Fourth of July.

Kransekake (KRAN-seh-ka-keh) is made with 18 luscious almond-based cookie rings ranging in diameter from 2 inches to 8 inches. On Independence Day, I'll stack the baked rings in a pyramid, add loops of frosting and decorate the tree with miniature paper flags. This dessert makes a stunning decoration, but it's meant to be eaten: Just lift off the rings, from the top down, and break them into bite-size pieces.

Kransekake is the traditional celebration cake in Norway and Denmark. It's served at weddings as a partner to the bridal cake, and each wedding guest is supposed to eat a piece to ensure the marriage will be a lucky one. At Christmas it becomes a festive tree, and for birthdays and anniversaries it can be made with as many cookie layers as there are years to celebrate. Because of its height, you can even hide a bottle of wine inside the stacked rings to give as a gift. Sometimes kransekake is decorated with marzipan fruit as well as frosting; always it is festooned with little national flags to toast the pride of homeland.

Could something that looks so spectacular be easy to duplicate? To learn more, I turned to Sharon Johnson Sullivan of San Jose. Sullivan grew up in Grand Rapids, Minn., and helped serve a dinner for the king of Norway while attending Augsburg College in Minneapolis. The kransekakes that flanked the head table were decorated with tiny Norwegian paper flags, fresh flowers and ferns. She remembers, too, being given a gift of kransekake on her wedding day, one decorated with Norwegian flags and a pair of tiny silver wedding bells. Sullivan was eager to join me in testing. She had a set of kransekake ring molds as well. This is what we learned.

Professional bakers use three tools to make kransekake: a set of six ring molds, each having spaces for three rings; a cookie press to pipe the dough into the molds; and a pastry bag fitted with a plain tip to apply the frosting. You don't need them all. Ring molds make cookie shaping easy (see list at right), but you can bake the rings free-form, too. It doesn't matter if a few rings are lopsided. The point in stacking them is a celebration, not symmetry. I skipped the cookie press. The dough is easy to roll into strands by hand. I piped the frosting from a disposable plastic pastry bag.

Recipes that come with the ring molds and those found in most Scandinavian cookbooks and on the Internet sound easy: Make a dough of almond paste, powdered sugar and egg whites. Almond paste is convenient to use, but I don't recommend it. I tested doughs with two brands of almond paste. Both contain water. Almond paste doughs don't feel wet, but moisture lurks inside. This makes the cookies rise too much and become porous and hard rather than chewy. They also are impossible to remove from the molds -- even those with a non-stick finish. The paste is made with sugar, too, so when it's combined with the required powdered sugar and egg whites, the baked cookies were too sweet for my taste.

My choice is to pulverize blanched almonds for the dough. You can do small batches in a nut grinder or blender; with a food processor, a large quantity can be done in a flash. Ground nuts plus powdered sugar and egg whites make a dough that is child's play to work with, and the delectable almond flavor comes through.

SOY-SESAME DRESSING

1 tablespoon sugar

3/4 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1/8 teaspoon red pepper flakes

1/8 teaspoon ground ginger

1 clove garlic -- minced

1 cup water

1/4 cup rice vinegar -- plus 2 tablespoons

1 1/2 teaspoons dry sherry

1 tablespoon sesame oil

1/4 cup soy sauce, low sodium -- plus 2 tablespoons

1 tablespoon sesame seeds -- toasted

Combine all ingredients except sesame seeds in a medium saucepan; cook over medium heat, stirring constantly, until mixture begins to bubble. Boil 1 minute, stirring constantly. Remove from heat; stir in toasted sesame seeds. Cover and chill. 1 1/2 cups (about 6 servings).

SPICY PEANUT SAUCE

2 tbsp. fresh cilantro, chopped

3 tbsp. warm water

3 tbsp. chunky peanut butter, room temperature

1 tsp. brown sugar

1 good pinch of red pepper flakes, crushed between your fingers

1/2 tsp. soy sauce

Combine all ingredients in a bowl and whisk briskly.

STRAWBERRY MARGARITA PIE

Serves 8

Make this pie a day in advance so it has time to freeze well. This pie is made in a spring-form pan.

1 14 oz. can sweetened condensed milk

1 10 oz. package frozen strawberries, blended

1/4 cup Rose's Lime Juice

4 ounces tequila

4 ounces Grand Marnier

1 cup heavy cream, whipped until stiff

1 PRETZEL CRUST (Recipe Below)

Mix the first five ingredients well. Fold in the whipped cream thoroughly and pour into a pretzel crust. Wrap the pie tightly with plastic wrap and freeze overnight.

Serve with a lime wheel and a smile!

PRETZEL CRUST

1 1/4 cups pretzels, crushed

1/4 cup sugar

1/2-cup butter, unsalted, melted

Combine the ingredients in a bowl and press firmly into the bottom and sides of an un-greased 9 inch spring-form cheesecake pan.

STUFFED MANICOTTI

From Judy

1 lb. mild bulk pork sausage

2 (15 oz.) cans Hunt's Tomato Sauce, Italian style

1 (6 oz) can Hunt's Tomato Paste

1/4 cup water

1/2 Tbsp packed light brown sugar

1 (15 oz.) carton ricotta cheese

3 cup shredded mozzarella cheese

1 egg

1 tsp parsley flakes

12 manicotti noodles, cooked, rinsed and drained

grated Parmesan cheese

In large sauce pan, brown sausage: drain. Remove half of the sausage; set aside. Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15 minutes. Meanwhile, in a medium bowl, combine, remaining sausage, ricotta, 2 cups mozzarella, egg and parsley. In a 13 x 9 inch baking pan, pour 1/3 of the spaghetti mixture. Stuff manicotti noodles with ricotta mixture and place on top of sauce. Pour remaining sauce over filled noodles, top with remaining mozzarella cheese and sprinkle with Parmesan. Bake, uncovered, at 350°F. for 20 minutes, or until hot and bubbly. Makes 6 to 8 servings.

SWEET STRAWBERRY SOUFFLE DESSERT OMELET

Makes 2 servings

1/2 cup sliced fresh strawberries

4 tablespoons granulated sugar (divided)

1 tablespoon orange-flavored brandy or rum

3 eggs

1/4 teaspoon freshly grated orange zest

Pinch of salt

2 tablespoons creme frache or sour cream

2 tablespoons butter

2 tablespoons sifted powdered sugar

Combine the berries, 2 tablespoons sugar and 1 tablespoon brandy in a bowl. Let macerate for 30 minutes.

Separate the egg yolks and whites in different bowls. Add 2 tablespoons sugar to the yolks and beat them at medium speed in an electric mixer 2 to 3 minutes, or until thick and pale. Stir in the brandy, orange zest, salt and creme frache.

Beat the egg whites until they stand in stiff peaks. Fold the whites into the egg yolk mixture. Preheat the broiler.

Melt the butter in an omelet pan set over moderate heat. When the butter has melted and looks foamy, add the egg mixture. Cook until the bottom of the omelet has set and is golden brown (lift with a rigid spatula to look). Place the pan under the broiler for about 30 seconds, or until it begins to brown.

Remove the omelet and spread the strawberry mixture down the center. Fold the omelet in half and remove to a serving plate. Sprinkle the top with sifted powdered sugar.

TEXAS STYLE HONEY BARBECUE RUB

4 4-ounce Beef Top Sirloin -- boneless steaks

1/4 cup Honey

4 cloves Garlic -- minced

2 teaspoons Salt

2 teaspoons Black Pepper -- freshly ground

2 teaspoons Mustard Powder

2 teaspoons Chili Powder

Rub each steak with one tablespoon of honey. Combine remaining ingredients

and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to

desired degree of doneness. Source: "The National Honey Board"

TURKEY BURGERS

Serves 4

1 1/4 pounds 93 percent lean ground turkey

1/2 cup ricotta cheese

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

Vegetable oil for grill rack

Disposable aluminum roasting pan, if charcoal-grilling

Light a large chimney starter filled with hardwood charcoal or preheat a gas grill with all burners set to high and the lid down, about 15 minutes.

Meanwhile, combine ground turkey, cheese, salt, pepper, Worcestershire and mustard in a medium bowl until blended. Divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball; then lightly flatten ball with fingertips into a 1-inch-thick patty. Repeat with remaining portions of meat.

Lightly dip a small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill burgers, uncovered if using charcoal grill and covered if using gas grill, over the hotter part of the grill, turning once, until well browned on both sides. Over charcoal, this will be 5-7 minutes. On a gas grill, this will take 8-10 minutes. Then slide burgers to cooler part of grill and continue grilling, covered, until cooked through, another 5-7 minutes. To test for doneness, peek into thickest part of burgers with tip of a small knife or insert instant-read thermometer from side of burger into center. It should read 160 degrees.

Variation: For turkey burgers with miso, replace Worcestershire sauce and mustard with 2 teaspoons miso thinned with 2 teaspoons water.

Miso is a thick fermented paste made of cooked soybeans, salt, and often rice or barley.

From ``The Best Recipe Grilling & Barbecue,'' by the editors of Cook's Illustrated magazine.

WHISTLE STOP CHICKEN AND DUMPLINGS

Stew:

1 cooked chicken (the barbecued kind you get at the grocery store)

1 litre of chicken broth in tetra pack (you can usually find these easily now)

1 large onion chopped

3 big stalks celery chopped

1 1/2 to 2 cups baby carrots (the already peeled kind in the bag)

1 cup frozen peas

1 bay leaf

1 can cream of (whatever you have) soup (low fat is good to use too)

1 cup milk (i don't recommend skim for this but you can get away with 2%)

dumplings:

2 cups Bisquick (baking mix)

2/3 milk

pepper or paprika to taste

Cut up onion and fry in a little oil with Bay Leaf, add cut up celery and baby carrots and peas. Start with the onion, then start cutting the celery, and add it, then just keep working. Sauté while ripping apart chicken into bits. Add chicken bits to veggies. Add Chicken broth and bring to boil, then add can of soup, and milk. Bring to a simmer. Remove bay leaf before dropping in the dumplings.

Make dumplings...just add pepper to the Bisquick, then add the milk, stir and

drop into simmering stew. Cook ten minutes uncovered, then ten minutes

covered.

WHITE CHOCOLATE CHEESECAKE

1 package (8 oz) Cream Cheese, softened

2 packages (4 oz each) white chocolate flavor Jell-O instant Pudding and

Pie Filling

2 cups cold milk, divided

1 tub (8 oz) cool whip whipped topping, thawed

1 prepared graham cracker crumb crust (6 oz)

Beat cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smooth. Ad remaining 1 1/2 cup of milk and the pudding mixes. Beat with the wire whisk for one minute. Stir in whipped topping until smooth and well blended. spoon into crust. Refrigerate 4 hours or until set. Garnish with white chocolate curls. Store leftover pie in the refrigerator. Makes 8 servings.

Note: the extra serving size pie crust made by Keebler is good for this recipe. The standard size crust seems too small.

YUCATÁN CHICKEN

WITH PEACH AVOCADO SALSA

Serves 2

3/4 pound boneless, skinless chicken cutlets, thin sliced (see Note)

2 medium garlic cloves, crushed

1/2 teaspoon dried oregano

1 tablespoon fresh lime juice

1/4 cup fresh orange juice

1 teaspoon olive oil

Salt and freshly ground black pepper

For the salsa

1/2 tablespoon fresh lime juice

1 teaspoon olive oil

1/2 small, ripe avocado, diced ( 1/2 cup)

1/2 medium tomato, diced (1 cup)

1/4 cup peeled, diced jicama

1 small peach, diced ( 1/2 cup)

1 tablespoon diced red onion

Pinch of crushed red pepper

Rub chicken with garlic. Crush oregano with fingers and sprinkle on chicken. Mix lime and orange juices and add chicken to marinate. Marinate 20 minutes, turning once.

Heat olive oil on medium high in a small, non-stick skillet. Remove chicken from marinade and pat dry with paper towels. Brown in skillet 2 minutes. Turn and brown second side. Salt and pepper both sides. Set aside.

Meanwhile, make salsa: Mix lime juice and olive oil in a small bowl. Add avocado, tomato, jicama, peach and onion. Toss. Add pepper flakes. Toss. Place chicken on individual plates, top with salsa.

Note: You can substitute boneless, skinless chicken breasts sliced in half lengthwise.