ALL-AMERICAN POTATO SALAD

APPETIZER OLIVADA WHITE BEAN DIP

ASIAN STRING BEAN SALAD

BAKED ZITI WITH RICOTTA CHEESE

BRAISED RED CABBAGE

BREAKFAST OLIVIDA OMELET

BROCCOLI and CHEDDAR PIZZA

BRUNCH MEDITERREAN TURKEY WRAPS

CAMPER'S POTATOES

CHEESECAKE WITH GRAHAM CRACKER CRUST

CHINESE POTATO SALAD

CRANBERRY PIE

CREOLE FRIED FROGS LEGS

DINNER SPEEDY GRILLED CHICKEN

FETA AND RICOTTA CHEESE FONDUE

FROSTY RICOTTA CHEESE PIE

GREEN STREET RATATOUILLE

GRILLED PRIME RIB ROLLS

HAWAIIAN MARTINI

HERBED BARBECUED RIBS

HONEY BARBECUE BASTE

INDIAN POTATO SALAD

ITALIAN EASTER BREAD

KAHLUA

KALUHA LIQUEURS

LEMON GARLIC BROILED SHRIMP

LIVING LA VIDA OLIVADA

LUNCH TANGY TUNA SALAD

MEAT SAUCE

MIZUNA FRITTATA

MUSHROOM CAPS STUFFED WITH ESCARGOT

OLIVE GARDEN PIZZA RECIPE

OLIVE INFORMATION

PASTITSIO II

PASTITSO III

PLUM HONEY ICEBOX COOKIES

PLUM HONEY SWEET AND SOUR BBQ SAUCE

QUICK FRUIT and RICOTTA PIZZA

RAMEN ASIAN STEAK OR

RAMEN BROCCOLI SLAW

RAMEN CHICKEN NOODLE STRUDEL

RAMEN COLE SLAW

RAMEN COLESLAW II

RAMEN CRUNCHY COLE SLAW

RAMEN ORIENTAL SALAD

RAMEN PIZZA

RAMEN SPINACH SALAD SUPREME

RAMEN WITH FRESH VEGETABLES AND SALMON

RED WHITE AND BLUE SALAD

RICOTTA CHEESE CAKE

RICOTTA CHEESE LEMON THYME TART

RICOTTA PHYSIQUE PUDDING

SALT INFORMATION

SAUTÉED ROSEMARY POTATOES

SAUTÉED SEA SCALLOPS WITH MUSTARD SA

STRAWBERRY RHUBARB TARTLETS

STRAWBERRY TRUFFLES

SWORDFISH KEBABS

ULTIMATE RASPBERRY PRESERVES

ALL-AMERICAN POTATO SALAD

4 to 6 servings

1 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

2 ounces bacon, cooked and crumbled

2 hard-cooked eggs, coarsely chopped

2 ounces crumbled blue cheese (about 1/2 cup)

For the dressing:

1 cup low-fat sour cream

1/2 cup low-fat mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon finely chopped garlic

1/4 teaspoon cayenne pepper

1/8 to 1/4 teaspoon white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bacon, eggs and blue cheese.

Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

APPETIZER OLIVADA WHITE BEAN DIP

8 servings, about 2 cups

1 garlic clove, peeled

1 can (15 or 16 ounces) cannellini or great northern beans, rinsed and drained

1 tablespoon olive oil

3/4 cup olivada (any flavor)

1/2 cup diced bottled roasted red peppers

2 tablespoons chopped basil or Italian parsley

Vegetable dippers, crackers or French bread

With motor running, drop garlic clove through feed tube of food processor; process until minced. Add beans and oil; process until mixture is pureed. Add olivada, roasted peppers and basil; process just until combined. Season the dip to taste with salt and freshly ground black pepper. Transfer to a serving bowl. (Dip may be covered and refrigerated up to 48 hours before serving. Let stand at room temperature 30 minutes before serving.) Serve with vegetable dippers, crackers or bread.

ASIAN STRING BEAN SALAD

This is a delicious and interesting salad to serve when green beans are abundant. Makes 6 servings

1 1/2 pounds fresh green beans

1/2 teaspoon baking soda

Dressing:

2 teaspoons dry mustard powder

1 to 2 tablespoons cold water

1 teaspoon sugar

1 tablespoon sesame oil

1 1/2 tablespoons white vinegar

1 teaspoon sea salt

1 tablespoon soy sauce

Topping:

1 tablespoon finely shredded ginger

1/3 cup slivered almonds

Trim beans and put into 1 quart boiling water. Stir in the baking soda and cook until tender. Combine all dressing ingredients and pour over warm beans.

Serve at room temperature

BAKED ZITI WITH RICOTTA CHEESE

15 oz ricotta cheese, part skim milk -- or cottage

2 eggs - beaten

1/4 cup grated Parmesan cheese

1/4 teaspoon black pepper

2 tablespoons fresh parsley -- minced

16 oz pasta -- cooked and drained

30 oz tomato sauce -- seasoned

1 cup mozzarella cheese -- shredded

Preheat oven to 350 degrees F. In a large bowl, combine ricotta cheese, eggs,

Parmesan cheese and seasonings. In another bowl, thoroughly combine cooked

pasta and sauce. Place half the pasta mixture in a 13" x 9" baking dish. Evenly top with cheese mixture and remaining pasta. Sprinkle with mozzarella cheese. Bake 35-40 minutes or until bubbly.

BRAISED RED CABBAGE

Serves 4

1 pound red cabbage, quartered

2/3 cup golden raisins

2/3 cup lager beer

Salt

Freshly ground black pepper

1 bay leaf

1 tablespoon grapeseed or safflower oil

2 onions, peeled and sliced

2 Golden Delicious apples, washed and cored

1 tablespoon honey

1 teaspoon tarragon vinegar

1 garlic clove, peeled

Preheat oven to 350 degrees.

Shred each cabbage quarter. Place in the top of a steamer and steam for 5 minutes, turning occasionally. Wash raisins carefully. Place them in a small saucepan with beer, salt, pepper and bay leaf. Bring to a boil; remove from heat and set aside.

Heat oil in large ovenproof skillet or cast-iron casserole and sweat onions, covered, for 5 minutes. Uncover and let the onions color slightly.

Add cabbage and toss for 5 minutes over low heat. Cut apples into small cubes and toss with cabbage. Add vinegar and honey to raisin mixture and pour into apples and cabbage. Mix well. Add garlic clove.

Lay a sheet of parchment paper on top of cabbage, cover, and braise in oven for 40 minutes or until tender, tossing every 15 minutes. Remove bay leaf and garlic.

Using a slotted spoon, carefully transfer the cabbage mixture to a warmed vegetable dish.

BREAKFAST OLIVIDA OMELET

2 servings

2 large eggs

2 large egg whites

2 tablespoons water or milk

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons butter

1/4 cup olivida (any flavor)

1/4 cup shredded Asiago, Romano or Parmesan cheese

2 tablespoons chopped chives or basil (optional)

Beat together eggs and egg whites in a medium bowl. Add water, salt and pepper; mix well.

Melt butter in a 10-inch nonstick skillet over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set on bottom.

Gently lift edges of omelet with a spatula to allow uncooked portion of eggs to flow to edges and set. Continue cooking for 2 minutes or until center is almost set.

Spoon olivida, cheese and, if desired, chives over one side of omelet.

Using a large spatula, fold one half of the omelet over filling. Continue cooking for 1 to 2 minutes or until cheese is melted and filling is hot.

Remove from heat. Cut omelet in half. Transfer to warm serving plates.

BROCCOLI and CHEDDAR PIZZA

Yield: 1 16" Pizza

1 tbsp + 2 tsp olive oil

3 garlic cloves, minced

2 cups thawed frozen chopped broccoli

1/2 cup part skim ricotta cheese

1 pizza crust dough

1 tsp sesame seed

3 oz cheddar, shredded

3 oz part-skim, mozzarella shredded

2 tsp grated parmesan cheese

dash of pepper

Preheat oven to 425F. In a 10-inch non-stick skillet heat oil; add garlic and cook over medium heat, stirring frequently, until golden brown, about 1 minute. Add broccoli and cook, stirring occasionally, until broccoli is thoroughly heated, 3 to 4 minutes. Remove from heat; stir in ricotta cheese and set aside. Spray 12-inch round pizza pan with nonstick cooking spray; fit pizza-crust dough into pan. Spread broccoli mixture evenly over dough, leaving 1/2 inch of outer edge of dough uncovered. Sprinkle sesame seed over outer edge of dough. Sprinkle cheddar and mozzarella cheeses over broccoli mixture, then sprinkle with Parmesan cheese and pepper. Bake until pizza crust is lightly browned, 15 to 20 minutes.

BRUNCH MEDITERRANEAN TURKEY WRAPS

4 servings

4 (8-inch) flour tortillas or sun-dried tomato flavored wraps

8 ounces thinly sliced deli smoked turkey

1/2 cup olivada

1 cup each: sliced romaine lettuce and chopped plum tomatoes

1/2 cup chopped cucumber

1/2 cup crumbled feta cheese (optional)

2 tablespoons light Caesar or Italian salad dressing

Arrange wraps on a work surface; top with turkey. Spread Linolivada over turkey; top with lettuce, tomatoes, cucumber and, if desired, cheese. Drizzle dressing over vegetables. Roll up. Serve immediately or wrap in plastic wrap and refrigerate up to 4 hours before serving.

CAMPER'S POTATOES

6 large Potatoes -- baking type

1 large Onion -- chopped

4 ounces Green Chiles

4 ounces Black Olives -- chopped

1/4 teaspoon Garlic Powder

1/2 teaspoon Lemon Pepper

Scrub and chop baking potatoes into pieces, but do not peel. Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece per serving. Place equal portions of the ingredients on each foil square. Fold the foil in a drug-store type fold, sealing ends. Place on barbecue grill or in coals of campfire for about 45-55 minutes. If you can safely take along margarine, you might want to add a teaspoon or so to each packet before grilling. Serve hot as a side dish.

CHEESECAKE WITH GRAHAM CRACKER CRUST

for crust:

8 ounces graham cracker crumbs

13 tablespoons unsalted butter, melted

for filling:

1 1/2 cups, plus 2 tablespoons cream cheese

1 1/2 cups, plus 2 tablespoons ricotta cheese

1 cup sugar

3 eggs

2 tablespoons all-purpose flour

1 1/2 cups sour cream

1 tablespoon lemon juice

1 tablespoon grated lemon zest

Preheat the oven to 300 degrees F.

To make crust: Grind the graham crackers (sweet biscuits) in a food processor to fine crumbs, or use 8 ounces ready made graham cracker crumbs in box. Place in a mixing bowl. Pour the melted butter over the crumbs, and stir to

combine. Press into pan 8-inch spring-form pan, lining the base and sides. Place the cream cheese, ricotta cheese and sugar in a food processor and process until smooth. (Alternatively you can use an electric mixer.) Add the eggs, 1 at a time, mixing well after each addition. Transfer to a bowl (if using a processor) and fold in the flour, sour cream, lemon juice and lemon zest. Pour into the crust-lined spring-form pan. Place the spring-form pan with cheesecake batter inside a larger baking pan, and fill the larger pan carefully with one inch water and place pan in 300 degree F oven (this is called a "WATER BATH" which helps your cheesecake bake evenly and to prevent cracking). Bake for 1 hour, or until the cheesecake is set in the middle.

Turn off the heat and leave in the oven for another one hour, with the door ajar. Remove from the oven, take cheesecake pan out of water bath, and set aside on cooling rack to cool completely. Refrigerate for at least 2 hours before serving.

CHINESE POTATO SALAD

4 to 6 servings.

1 1/3 (4 medium) potatoes, cut into 1-inch pieces

Salt

1 red bell pepper, finely chopped

1/2 cup thinly sliced green onions

2 tablespoons chopped fresh cilantro

For the dressing:

1/3 cup peanut oil

3 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon finely chopped fresh garlic

1/4 teaspoon cayenne pepper

1/8 to 1/4 teaspoon white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, bell pepper, green onions and cilantro. Add dressing; toss to coat. Season with additional salt, as desired. Cover and refrigerate.

CRANBERRY PIE

pie crust:

Mom got this recipe from a country fair. The lady who made her pies with this always won first prize. I do not know the origin of this pie crust but I have seen it in many country cookbooks At the next fair Mom won first prize. The year after that Auntie Rivka entered the pie baking contest. Naturally. www.empirekosher.com )

1 lb. pareve margarine or vegetable shortening

4 1/2 cups flour

4 tbs. sugar

1 1/2 tsp. salt

1 tsp. baking powder

1 egg

2 tbs. vinegar

Cold water

With a pastry cutter (it does a better job than the mixer or a food processor) cut flour sugar baking powder and salt into the margarine.. Keep cutting until you have little balls the size of peanuts.

Break the egg into a separate dish. Check for blood spots. If the egg is clean pour the egg into a glass measuring cup. Beat the egg in the cup until foamy. Use a fork--a little fork. Add the vinegar. Stir. Add enough water to make one cup of liquid. Stir.

Pour the liquid into the flour mixture. Blend until you have a soft ball of dough.

Roll our the dough on a lightly floured pastry board.

This makes 4 or 5 pie crusts.

Line a 9 inch pie plate with the pastry dough.

CRANBERRY PIE FILLING

1 1/2 cups raisins

3/4 cup water

1 1/2 cups sugar

1/4 cup flour

1 pkg. cranberries (about 4 cups)

1 tsp. cinnamon

1/2 tsp. allspice

1/4 tsp. cloves

Line a 9 inch pie plate with the pie dough you just made.

On a pot on the top of the stove bring the raisins and the water to a boil Gradually add the sugar stirring constantly until it dissolves. REDUCE HEAT. Gradually add the flour and stir until the flour dissolves. I use a portable electric hand mixer to do this. Cook and stir until the mixture thickens. Add the cranberries.. Cook until the cranberries skins platz (burst) open. Let the mixture cool down ever so SLIGHTLY. Add the spices and mix so that the spices are evenly distributed.

Pour into the lined pie dish.

Cover with a second pie crust. Cut slits in the top of the pie for steam to escape, otherwise you will have spillage of the filling in the oven and get an F in Auntie Rivka's cleanup class.

Take a egg.. Break it open. Add a tablespoon or so of water to it. Add a teaspoon of sugar. Beat the mixture until foamy. Brush over the top of the pie crust.

Preheat oven to 450F

Put the pie in the oven at this temperature for 10minutes. This seals in the juices.

Reduce the heat to 350F and bake until the pie crust is golden brown--about 30 minutes. Cool and cut before serving!

CREOLE FRIED FROGS LEGS

Vegetable oil for deep frying

2 dozen large individual frog's legs ( 4 pounds), thoroughly defrosted, if frozen

1 teaspoon cayenne

2 teaspoons salt

1 cup yellow cornmeal

1 cup unsifted flour

4 eggs

1/4 cup milk

2 lemons, each cut lengthwise into 4 to 6 wedges

Creole or spicy tartar sauce

Preheat oven to its lowest setting.

Line a large shallow baking dish with paper towels and place it in middle of oven.

Pour vegetable oil into deep fryer or a large saucepan to a depth of 2 to 3 inches and heat oil until it reaches 375 degrees on deep frying thermometer.

Meanwhile, pat frog's legs completely dry with paper towels and season on all sides with the cayenne and salt. Combine cornmeal and flour in shallow bowl and stir to mix well. Combine eggs and milk in another shallow bowl and with a fork or wire whisk, beat them together until mixture is smooth.

Just before cooking, roll each frogs' leg in cornmeal mixture. Immerse it in the egg and milk mixture and then turn it about in the cornmeal mixture again to coat it evenly.

Deep fry frog's legs in hot oil, 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, or until golden brown and crisp on all sides.

As they brown, transfer them to paper-towel lined dish and keep them warm in oven while you cook the rest.

To serve the frog's legs, mound them on a heated platter and arrange lemon wedges around edge. Serve at once with spicy tartar sauce.

DINNER SPEEDY GRILLED CHICKEN

4 servings

4 (4 to 6 ounce) skinless, boneless chicken breast halves

2 teaspoons olive oil

3/4 teaspoon each: salt and dried basil or Italian seasonings

1/2 teaspoon freshly ground black pepper

3/4 cup chopped tomato

1/2 cup olivida

1/4 cup chopped fresh basil or Italian parsley or 1 1/2 teaspoons dried basil or

Italian seasonings

1/4 cup grated Parmesan or Asiago cheese (optional)

Rinse chicken in cold water; pat dry with a paper towel. Spread oil and sprinkle salt, dried basil and pepper over chicken. Grill over medium-hot coals or cook in a ridged grill pan 4 to 6 minutes per side or until chicken is cooked through. Meanwhile, combine tomato, olivada, and fresh basil; mix well. Spoon over cooked chicken; top with cheese, if desired. Sources: Lindsay Olives

and University of California at Davis

FETA AND RICOTTA CHEESE FONDUE

3 tbsp Butter or margarine

4 oz Feta cheese in 1/2" cubes

1/8 tsp Pepper, black

1 Lemon, juice of

1 tbsp fresh Parsley, minced (optional)

1 cup Ricotta cheese

This will taste very Greek to you. Be sure to drain the spinach well. Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor.

Variations: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. Or, you can make both of these substitutions.

Servings: 4

FROSTY RICOTTA CHEESE PIE

6 servings

1 6-oz can orange juice concentrate

1 pt Vanilla ice cream, softened

1 cup Ricotta cheese

2/3 cup Raspberry jam

3 cups Non dairy whipped topping

2 ea Graham cracker pie crust

1/8 tsp Orange food coloring (opt.)

In a large mixing bowl, beat frozen orange juice concentrate for about 45 seconds. Spoon in softened ice cream and blend. Fold in whipped topping,

Ricotta cheese and food coloring, if desired. Blend until smooth. Place bowl

in the freezer for 15 to 20 minutes until mixture will mound. Carefully, spread

1/3 cup raspberry jam over bottom of each pie crust. Spoon Ricotta mixture into crusts; do not over-fill. Cover, loosely, with several layers of plastic wrap and freeze until firm, at least 6 hours or overnight. Let stand for 20 to 30 minutes at room temperature before serving. Garnish with peach slices, raspberries and mint sprigs, if desired.

GREEN STREET RATATOUILLE

12 cups

2 tablespoons olive oil, divided

1 yellow onion, diced

1/4 cup minced garlic

2 tablespoons fresh ginger, finely julienned

2 tablespoons lemon grass, finely sliced

1 1/2 sticks cinnamon

1/2 tablespoon cracked allspice berries

1 1/2 hot cherry peppers, stemmed, seeded and minced (reserve seeds)

1/2 Scotch bonnet chili pepper, stemmed, seeded and minced (reserve seeds)

2 cups white wine

2 cups freshly squeezed orange juice

1/2 cup pineapple juice

1 (32-ounce) can plum tomatoes with juice

4 tablespoons tomato paste

1 1/2 chayote, diced

2 red bell peppers, diced

1 green bell pepper, diced

4 cups diced calabaza or butternut squash

1 medium eggplant, diced

Salt to taste

Freshly ground black pepper

Chopped fresh oregano and thyme leaves, garnish

WEAR GLOVES WHILE HANDLING PEPPERS.

Put 1 tablespoon olive oil in a large stockpot and over medium heat, sweat onion, garlic, ginger, lemon grass, cinnamon, allspice and chilies for about 8 minutes.

Add wine and cook 3 to 4 minutes.

Add orange juice, pineapple juice, juice from tomatoes, tomato paste and chayote and cook until soft, about 20 minutes.

Add bell peppers and tomatoes and cook until thickened, about 20 minutes.

Meanwhile, steam the calabaza until cooked, about 20 minutes. Set aside to cool.

Pan-fry eggplant in a skillet in remaining tablespoon of olive oil until cooked, about 10 minutes. Set aside to cool.

Add calabaza and eggplant to pepper and tomato mixture and cook until the mixture comes together, about 10 to 15 minutes.

Season with salt and pepper and sprinkle with oregano and thyme.

GRILLED PRIME RIB ROLLS

Makes 6 servings

12 fresh asparagus spears (5 to 6 inches long)

12 carrot strips about 1/2" thick, 5 to 6 inches long

1 pound beef prime rib, cut into 12 thin slices

3 tablespoons sake

6 tablespoons water

1/4 cup Tamari soy sauce (low-sodium)

3 tablespoons Mirin (Japanese Rice Wine)

Potato starch

Steam vegetables separately until crisp tender (about 5 minutes). Cool. (You can do this ahead of time.)

Arrange 2 slices of beef with lengths slightly overlapping to make a 6x6-inch sheet. Brush lightly with potato starch. Place 2 asparagus spears and 2 carrot strips along edge nearest you and roll away from you. The roll should be fairly tight. Tie with string and place rolls in a glass dish.

Combine all remaining ingredients to make marinade. Pour over the rolls and marinate at room temperature for about 2 hours. Remove rolls from marinade and insert 2 skewers in each, one through each end of the roll. Grill quickly on each side. (Meat is so tender that little grilling is required.)

Remove string and skewers and cut each roll into 1 1/2-inch lengths. Arrange on individual warmed plates by standing cut rolls on end to show the pretty vegetables.

Heat remaining marinade and spoon around rolls -- not on top of them. Serve immediately.

Tips:

1. When using bamboo skewers, be sure to soak them for at least 1/2 hour before using, so they won't catch fire while you're cooking them.

2. If you can't find asparagus, zucchini "sticks" will work almost as well.

HAWAIIAN MARTINI

from Roy's(r)

Roy Yamaguchi's national chain of Hawaiian fusion restaurants serves a martini that will have you singing "Tiny Bubbles" with your imaginary monkey friend Cecil. Whole bottles of Skyy vodka, Stoli Vanil, and Malibu rum are dumped into a giant decanter along with some sugar and pineapple chunks. After three days, when all the hunks of pineapple are floating, the cocktail's ready to be served -- shaken, not stirred, in a chilled martini glass. This is a perfect clone to prepare in advance of your next swinging cocktail party since the recipe makes around 36 drinks.

2 750 ml bottles Skyy Vodka

1 750 ml bottle Stoli Vanil Vodka

1 750 ml bottle Malibu Rum

1 6-ounce can pineapple juice

1 cup sugar

1 fresh pineapple, sliced

1. Combine vodkas, Malibu rum, and pineapple juice in a large nozzled decanter or 5 quart jug. Add sugar and stir until dissolved.

2. Slice the top and bottom off of a fresh pineapple. Slice the pineapple in half then slice the halves in half to make quarters. Cut the rind from each of the quarters, then slice the quarters into 1/2-inch thick slices. This will make several bite-size wedges. Add pineapple slices to decanter, and let mixture sit for 3 days.

3. To make the drink, shake 3 ounces of the martini blend with ice and strain into a chilled martini glass. Garnish with one piece of pineapple from the decanter, speared on a toothpick. (http://www.topsecretrecipes.com) Serves about 36

HERBED BARBECUED RIBS

3 pounds spareribs

8 ounces tomato sauce

1 cup chopped onion

1/4 cup firmly packed brown sugar

1/2 cup water

3 tablespoons ketchup

1 tablespoon vegetable oil

1/2 teaspoon dried rosemary -- crushed

1/2 teaspoon dried basil -- crushed

1/2 teaspoon ground black pepper

Cut ribs into serving size pieces, and place in a large shallow dish. Combine remaining ingredients, mixing well. Pour over ribs; cover and marinate in refrigerator 2 hours. Drain, reserving marinade.

Grill ribs over medium-hot coals 30 minutes, turning frequently. Grill an additional 15 to 30 minutes, turning and basting frequently with reserved marinade. Place on serving platter, and serve immediately. 3 to 4 servings.

HONEY BARBECUE BASTE

1 tablespoon Vegetable Oil

1/4 cup Onion -- minced

1 clove Garlic -- minced

8 ounces Tomato Sauce

1/3 cup Honey

3 tablespoons Vinegar

2 tablespoons Dry Sherry

1 teaspoon Dry Mustard

1/2 teaspoon Salt

1/4 teaspoon Black Pepper -- coarsely ground

Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers. Source: "The National Honey Board"

INDIAN POTATO SALAD

4 to 6 servings.

1 1/3 pounds (4 medium) potatoes, cut into 1-inch pieces

Salt

1 mango, peeled, seeded and cut into 1-inch pieces

1/2 cup slivered almonds, toasted (see note)

For the dressing:

1 cup mango juice or nectar

1 cup plain yogurt

2 teaspoons curry powder

1/2 teaspoon finely chopped fresh garlic

1/8 to 1/4 teaspoon white pepper

In large saucepan, combine 5 cups water, potatoes and 2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, in blender container, combine all dressing ingredients; process until blended. When potatoes are done, drain well. In large bowl, combine potatoes, mango and almonds. Add dressing; toss to coat. Season with additional salt, as desired.

Cover and refrigerate.

Note: To toast almonds, spread in even layer on baking sheet. Bake in 350-degree oven for 5 to 10 minutes or until light golden brown, stirring once or twice for even browning.

ITALIAN EASTER BREAD

Filling:

1 lb. Italian sausage

1 lb. Ricotta cheese

2 eggs

2 eggs, hard boiled

1/4 cup Parmesan cheese

1/4 tsp. salt

1/4 tsp. pepper

Dough:

1/2 cup milk

1/2 cup shortening

2 cup flour

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. pepper

2 eggs

Filling: Take sausage out of skin, crumble and cook. Drain on paper towel and cool. Combine with remaining filling ingredients (except hard boiled eggs) and let sit for 1 hour. Set aside hard boiled eggs.

Dough: Heat milk until hot. Add shortening; stir until melted. Mix all ingredients together and add to milk mixture. Let sit at room temperature for 1 hour on floured board. Roll out half of the dough into large rectangle. Place in lightly greased jelly roll pan. Pinch at corners of pan. Spread filling over dough. Slice the 2 hard boiled eggs over top of filling. Roll remaining dough into rectangle and place on top. Pinch edges together with dough in pan. Beat 1 egg white and brush on top. Bake at 400 degrees for 30 to 45 minutes, until golden brown.

KAHLUA

1 fifth of vodka (100 proof)

1 vanilla bean (spice section of grocery store)

4 cups water

4 cups sugar

2 oz. jar instant coffee

Put vodka & vanilla bean in 1/2 gal jug. Bring water & sugar to a boil, uncovered, & let simmer for 40 min. Take off burner & let cool for 30-40 min. Pour into jug & let sit in cool, dark place for 21 days.

*If you can't find the vanilla bean, you can use vanilla flavoring, Mexican being the best because it's stronger.

KAHLUA LIQUEURS

80 oz strong coffee (flavored if you like - chocolate hazelnut or

chocolate cherry bliss are both good)

2 1/4 cups dark brown sugar

4 cups regular sugar

5 tablespoons instant coffee

3 tablespoons pure vanilla extract

750 ml Everclear (190 grain alcohol)

Whisk two sugars together with instant coffee in large pot (or use an 8 quart Dutch oven). Add coffee and stir until completely dissolved. Bring to rolling boil, cut back to simmer(low). Cover with lid slightly cracked. Simmer two hours. Cool completely (this is necessary as the alcohol will evaporate from the heat). Add vanilla and Everclear, stir well. Bottle in dark containers. Better if you wait a week to use, but if you can't wait, go ahead!

LEMON GARLIC BROILED SHRIMP

2 cloves garlic -- minced

1 cup butter or margarine -- melted

1/4 cup lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 pounds large shrimp -- peeled and deveined

Sauté garlic in butter until tender; remove from heat, and stir in lemon juice, salt, and pepper.

Arrange shrimp in a single layer in a shallow baking pan; pour butter sauce over shrimp in a shallow baking pan; pour butter sauce over shrimp. Broil 6 inches from heat 5 to 6 minutes or until shrimp are done, basting once with sauce. Yield: 4 to 6 servings.

LIVING LA VIDA OLIVIDA

July 10, 2002 Posted: 05:20:11 AM PDT

By RICHARD T. ESTRADA, Modesto, CA. Bee Staff Writer

Olives have been part of our meals for 10,000 years, according to the Greek poet Homer, though you probably wouldn't want to risk biting into one that old.

Instead, Jud Carter suggests you stick a fork in a jar of his fresh olivida spread and layer it thick on a cracker. Or pile it on a plate of pasta. Or put it in a pita.

"There's really no wrong way to use olivida spread," said Carter, president of the 90-year-old, family-owned Bell-Carter Foods. "It's very versatile. It encourages creativity in the kitchen."

That's a far cry from the olive's storied origin, which has its roots in Greek mythology, the gods and the creation of Athens. Poseidon and Athena were squabbling over the naming of the newly created city, and it was decided that the god providing the most precious gift to its citizens would earn the right to have the city bear his or her name.

When Poseidon pierced a rock with his mighty trident, saltwater flowed out. Athena, though, thrust her spear into the ground and an olive tree sprang forth.

It was a clear call, almost as obvious as Bell-Carter Foods' decision to introduce its olivida. Bell-Carter, based in the small Sacramento Valley town of Corning, debuted its spicy olivida spread to restaurants in 2001.

The company initiated a retail campaign early this year, selecting Northern California, Iowa and Florida as regional launching pads for what it hopes will become a national product.

"We did a lot of test marketing before we formally introduced the olivida spread," Carter said. "It was a big step for this company to move into this market."

Bell-Carter has been processing olives since 1912, but developing its olivida spread has taken the company to a different level.

"We were trying to find a way to expand our product menu and create a higher-value market for olives," said Carter, a third-generation family member who has been running the company with his brother, Tim, since 1973.

Bell-Carter sells a six-ounce can of black ripe olives for $1.29, for example; a seven-ounce can of stuffed manzanilla, green Spanish olives sells for $2.19. Meanwhile, an 8.5-ounce can of olivida has a suggested retail price of $3.79.

The olives are mixed with gourmet vegetables, herbs and spices, and the olivida is marketed under three "tastes" -- Greece, Sicily and Tuscany.

Finding new markets is crucial to the survival of California's olive industry, Carter said.

California was home to dozens of olive canners in the 1950s, but that dwindled to seven by 1990. Only two major olive canners remain today: Bell-Carter and Musco Olive Products in Tracy.

"Low-cost imports have taken a good piece of the market, so we've got to respond with specialty products that importers can't match," Carter said. "Olivida is an answer to that challenge."

The olivida spreads are marketed under the Lindsay brand, which has been used to sell California olives since 1916. Bell-Carter bought the brand in 1992.

"It's one of those brands that consumers instantly recognize for its quality," said Carter, whose company topped $150 million in sales last year. "You have to work years to create that deep trust, so we're very particular with the olives we put into it."

Unlike olives, which often are eaten individually or used to complement a food dish, olivida can provide a subordinate taste or be the dominant flavor on anything from pasta to meat to fish.

The Taste of Greece, for example, blends three olive varieties with onion, garlic and basil. The Taste of Tuscany, meanwhile, includes such roasted vegetables as eggplant and carrots.

Olivida spreads also cross over the traditional cooking seasons, Carter noted, because they can be used as a tangy condiment for summer sandwiches or warmed as a spicy sauce for hot pasta.

"We went through two years of taste tests before deciding on the flavors," Carter said. "They're getting a great response from retailers and our goal is to eventually roll them out nationally."

LUNCH TANGY TUNA SALAD

4 servings

1 can (12 ounces) or 2 cans (6 ounces each) white tuna in water, drained, and

flaked

1/2 cup olivada

1/3 cup light mayonnaise

1 green onion, thinly sliced

8 slices sourdough or whole wheat bread

4 large red leaf or romaine lettuce leaves

In a medium bowl, combine tuna, olivada, mayonnaise and green onion; mix well. (Mixture may be refrigerated for up to 2 days before serving.) Line 4 of the bread slices with lettuce. Spoon tuna mixture over lettuce; close sandwiches with remaining bread. MEAT SAUCE

Makes 6 servings

2 tablespoons chopped yellow onion

3 tablespoons olive oil

3 tablespoons butter

2 tablespoons chopped celery

2 tablespoons chopped carrots

3/4 pound ground lean beef

Salt

1 cup dry white wine

1/2 cup milk

1/8 teaspoon ground nutmeg (optional)

2 cups canned Italian tomatoes, coarsely chopped, with their juice

Cooked pasta (about 1 pound)

In the deepest pot you own, briefly sauté chopped onion, oil and butter over medium heat until just translucent, 3 to 4 minutes. Add celery and carrots and cook gently 2 minutes. Add ground beef, crumbling it with a fork. Add 1 teaspoon salt and cook, stirring, only until meat has lost its raw, red color. Add wine, increase heat to medium-high and cook, stirring occasionally, until all the wine has evaporated.

Reduce heat to medium, add milk and nutmeg and cook until milk has evaporated, 5 to 6 minutes, stirring frequently. When milk has evaporated, stir in tomatoes. When tomatoes start to bubble, reduce heat and cook sauce uncovered at a very low bubble, stirring occasionally, for a minimum of 1 hour. Taste and correct seasoning. Serve over hot cooked pasta. -- From "The Classic Italian Cook Book" by Marcella Hazan (Knopf, 1978)

MIZUNA FRITTATA

Makes 4 servings

1 1/4 pounds tender young mizuna leaves (8 cups)

8 eggs

1/2 cup shredded cheddar cheese (2 ounces)

1/4 teaspoon salt

Freshly ground pepper

3 tablespoons olive oil

3 tablespoons grated parmesan cheese

1 1/2 tablespoons sesame seeds (optional)

Wash the mizuna; discard thick stems and any bruised greens. Use a salad spinner, or blot with paper towels to dry.

Whisk together eggs, cheddar cheese, salt and pepper to taste; set aside. Heat broiler.

Heat olive oil over medium-high heat in a 10-inch ovenproof skillet. Add mizuna; cook, tossing, just until leaves wilt, about 2 minutes. Pour the egg mixture into the skillet; reduce heat to low. Cook until eggs begin to set around the edges of the skillet. Lift the cooked edges of the egg; tilt the skillet to allow uncooked egg from the center to flow toward the skillet edges. Cook until almost set, about 5 minutes.

Sprinkle with parmesan cheese. Add sesame seeds, if using. Place skillet under broiler to melt cheese. Let cool 1 minute in the skillet. Cut into wedges

MUSHROOM CAPS STUFFED WITH ESCARGOT

36 snails

36 large mushrooms

1 cup butter (room temperature)

1/2 cup pecans

6 half-inch slices crusty French Bread

8 garlic cloves, crushed

1/2 cup finely chopped parsley

Salt and pepper to taste

Heat oven to 375 degrees

Rinse mushrooms and dry well. Remove stems from heads and finely chop. Mix parsley and 3/4 of the crushed garlic in 2/3 cup of the butter. Keep in a cool place.

Toast bread slices 6 minutes per side in oven. Break into big pieces and place in bottom of casserole dish. Finely chop pecans and sprinkle on bread.

Melt 1/2 remaining butter in a nonstick pan. Add the mushrooms stems and remaining garlic. Sauté 3 minutes on high heat. Spread evenly over bread.

Sauté the mushroom caps in remaining butter approximately 1 minute per side. Place the mushroom caps on the bread and place 1 snail in each cap and top with the garlic-parsley butter.

Bake in oven approximately 15 minutes. Serve immediately.

OLIVE GARDEN PIZZA RECIPE

Yield: 1 x 12" Pizza

1 x 12" Pizza Dough Crust

Cheese filling:

1/2 cup Ricotta

1/4 cup Parmesan -- grated

1/4 cup Mozzarella -- shredded

1/4 cup Fontina -- shredded

1 tbsp Yellow onions -- minced

1 1/2 tbsp Milk

1/4 tsp Salt

Toppings:

1/4 cup Green onions -- sliced

1/3 cup Black olives -- diced

1/3 cup Tomatoes; seeded -- chopped

1/2 cup Mozzarella -- grated

dash Oregano

dash Basil

Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust. Prepare toppings and divide in half. Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375F oven for 8 to 10 minutes until filling is hot and cheese has melted.

OLIVE INFORMATION

Talking About Olives

Olivada: An Italian olive spread, generally a simple combination of pureed Italian black olives, olive oil and black pepper.

Spanish olive: Picked young, soaked in lye, then fermented in brine for 6 to 12 months. When bottled, they're packed in a weak brine and sold in a variety of forms including pitted, unpitted or stuffed with foods such as pimientos, almonds, onions, jalapenos, etc.

Brine: A strong solution of water and salt for pickling or preserving foods, including olives.

Pimiento: A large, red, heart-shaped sweet pepper that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (the Spanish word for "pepper") is sweet, succulent and more aromatic than a red bell pepper. Pimientos are the familiar red stuffing in green olives.

Tapenade: Hailing from France's Provence region, tapenade is a thick paste of capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small bits of tuna. It's used as a condiment and served with crudites, fish, meat, etc.

California black ripe olive: A green olive that obtains its characteristic black color and flavor from a seven-day process of lye curing and oxygenation. Mission and Manzanillo varieties make up small, medium, large and extra large sizes. Sevillano and Ascolano varieties make up jumbo, colossal and super colossal sizes. They are sold sliced, chopped, pitted and whole.

(Olivada spread flavors:)

Greece: A blend of black, green and Kalamata olives mixes with onion, garlic and basil.

Sicily: Green and black olives, mixed with carrots, celery, onions, red bell peppers and garlic. It's blended with a seasoning of fennel, oregano and capers.

Tuscany: Green and black olives blended with roasted eggplant, tomatoes, carrots, and red and green bell peppers. It's seasoned with balsamic vinegar,and Italians herbs and spices.

All about olives

The first olives were planted in California around 1789, by Franciscan monks at the mission in San Diego.

California has four main varieties -- mission, manzanillo, sevillano and ascolano.

California's primary growing regions are Tulare, Tehama, Glenn and Madera counties.

Once established, olive trees will produce for centuries.

Olives from the tree are too bitter to eat without curing. In California, most olives are green when they're picked, then turn black during the curing process.

Store unused ripe olives in their brine in the open can and cover with plastic to allow oxygen to permeate. Opened cans may be held in the refrigerator for up to 10 days.

PASTITSIO

1 1/2 lbs ground beef

1 cup chopped onion

1 (16 oz.) can tomatoes, undrained and chopped

1 (6 oz.) can tomato paste

1/2 tsp. dried whole thyme

3/4 tsp. cinnamon (divided)

1 tsp. nutmeg (divided)

1 3/4 tsp. salt (divided)

1 (8 oz.) pkg. elbow macaroni

1 cup crumbled Feta cheese

4 egg whites, slightly beaten

1/2 cup butter or margarine

1/2 cup all-purpose flour

1 quart milk

4 egg yolks, slightly beaten

Paprika

Combine ground beef and onion in large skillet. Cook over medium heat until

beef browns, stirring to crumble beef; drain. Stir in tomatoes, tomato paste, thyme, 1/2 tsp. of the cinnamon, 1/2 tsp. of the nutmeg and 3/4 tsp. salt; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring often. Cook macaroni according to package directions, adding 1/4 tsp. salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture; stir well. Spoon mixture into a lightly greased 13x9 inch baking dish. Melt butter in a heavy saucepan over low heat; add flour and remaining cinnamon and nutmeg, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in remaining 3/4 tsp. salt. Gradually stir about one-fourth of hot mixture into egg yolks; add yolks to remaining hot mixture, stirring constantly. Pour sauce over beef mixture. Bake at 350 degrees F. for 35 to 40 minutes. Remove from oven; let stand 10 minutes

before serving. Sprinkle with paprika. Yield: 8 servings.

PASTITSO III

2 lbs. ground beef

1 onion, chopped

1 T chopped parsley

1 garlic clove, minced

1 t cinnamon

1 t nutmeg

1 can tomato sauce ( 8 oz.)

1/2 c white wine

butter

salt and pepper

1 lb macaroni

3 eggs, beaten

grated cheese

4 c béchamel sauce (recipe to follow)

In 4 tablespoons butter, sauté the ground beef with the onions, garlic, parsley (crumbling the meat with a fork) until golden brown. Add cinnamon, nutmeg, salt, pepper, wine and tomatoes sauce. Simmer for 30 minutes, and remove from fire. Meanwhile, boil the macaroni in salted water according to the directions on the package. When cooked, rinse and drain the macaroni. Place it in a bowl, and add 1/4 pound melted butter, beaten eggs, and a generous sprinkling of grated cheese. Mix well. Spread half of the macaroni mixture on the bottom of a greased 9x13x2 baking pan. Cover evenly with the meat sauce, sprinkle with grated cheese, spread remaining macaroni over meat, sprinkle with grated cheese, cover with the béchamel sauce, sprinkle lavishly with grated cheese, dot with butter, and sprinkle very delicately with a few pinches of cinnamon. Bake at 350 degrees for 1 hour. Cool and cut into 3 inch squares. Serves 12

Béchamel Sauce (makes 2 cups)

2 c hot milk

3 T flour

1/4 c butter

salt and white pepper

This basic white sauce, although attributed to the French, was widely used in ancient Greek cookery. Melt butter in a pan, add flour, and stir until smooth. Lower heat, and gradually add the hot milk, stirring constantly until it thicken. Season with s and p. (Variations: When used with pastitso add 1/2 t cinnamon. When used for moussaka, add a dash of nutmeg)

PLUM HONEY ICEBOX COOKIES

Makes about 5 dozen

1 cup granulated sugar

1 cup melted butter (2 sticks; see note)

1/2 cup plum honey

2 beaten eggs

4 1/2 cups sifted all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon salt

Combine sugar and butter. Add the plum honey. Beat in the eggs. In another bowl combine the flour, baking soda, cinnamon, cloves and salt. Blend in the butter-sugar mixture. Form into a 3-inch roll and cover with wax paper. Place in refrigerator for 3 hours.

Preheat oven to 375 degrees. Cut dough into 1/2-inch-thick slices with a greased knife. Place the slices 2 inches apart on a greased cookie sheet. Prick holes in the cookies with a toothpick. Bake for 10 to 12 minutes until brown.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

QUICK FRUIT and RICOTTA PIZZA

Yield: 1 x 14" Pizza

1 pk (10 oz.) refrigerated -pizza dough

2 oz Paper-thin slices - prosciutto

8 oz Part-skim ricotta cheese

2 tsp Grated lemon peel

2 Medium-size (2/3 lb. total) Nectarines or peeled -peaches, pitted and

thinly -sliced

3/4 cup Dark seedless grape halves

2 tbsp Sugar

1/4 tsp Ground cinnamon

Unroll dough and press evenly into an oiled 14-inch pizza pan (or 10-by 15 inch pan). Bake on bottom rack in a 425F oven until crust is well browned, about 8 minutes. Cut enough prosciutto into 1/4-inch strips to make 1/4 cup; set remainder aside. Mix ricotta and peel; drop in 1 tablespoon portions over crust. Arrange nectarines, grapes, and prosciutto strips on crust. Combine sugar and cinnamon; sprinkle over pizza. Bake until fruit is hot to touch, about 5 minutes longer. Accompany with remaining prosciutto.

RAMEN ASIAN STEAK OR

CHICKEN, OR SHRIMP AND NOODLES

2 tablespoons vegetable oil

1 pound top sirloin, thinly sliced

2 (3 ounce) packages "Oriental" flavor instant Ramen noodles, broken up into

small pieces

2 cups broccoli florets, halved if large

1 cup thinly sliced carrots, cut diagonally

1 cup thinly sliced mushrooms

1/2 cup seeded and thinly sliced red bell peppers

2 cups water

1/2 teaspoon ground ginger

1 cup snow pea pods

1/2 cup sliced water chestnuts

1/2 cup fresh or frozen peas

2 tablespoons thinly sliced scallions

In a large skillet over medium-high heat, add the oil. Cook the beef for 3 minutes. Remove the meat and toss with 1 seasoning packet from the noodles.

Set aside. Add the broccoli, carrots, mushrooms, and red peppers and sauté

until almost cooked through, 8 to 10 minutes, stirring frequently. Add the water, ginger, noodles, and remaining seasoning packet and stir to combine. Bring to a boil. Add the snow pea pods, water chestnuts, and peas. Reduce the heat and simmer for 5 to 8 minutes, or until the noodles are tender, stirring occasionally. Add the beef and scallions and stir to combine. Cook for 1 minute.

Variations:

Asian Chicken and Noodles: Substitute 1 pound of thinly sliced boneless

and skinless chicken breasts for the steak. Cook the chicken for 3 to 5

minutes, or until cooked through.

Asian Shrimp and Noodles: Substitute 1 pound of large peeled and deveined

shrimp for the steak. Cook the shrimp for 1 to 2 minutes per side, or until

just cooked through.

RAMEN BROCCOLI SLAW

1 pkg broccoli slaw

1 bunch scallion, chopped

1 cup sunflower seeds

1 cup sliced almonds

2 pkgs Beef Ramen Noodles (packets set aside)

Break up noodles in a bowl, and add other ingredients.

Dressing:

1 cup oil

1/3 cup vinegar

1/2 cup sugar

2 Ramen Beef Noodle packets

Mix these ingredients together and pour over the other. Mix well and

chill.

RAMEN CHICKEN NOODLE STRUDEL

from Linda Hamrin, Delevan, WI

2 packages Chicken Flavor Top Ramen

3 cups water

1 egg, beaten

1 tsp. sesame oil

2 cups chicken breasts, sliced

1 cup red bell pepper, chopped

1 cup broccoli florets

1 can (8 oz.) crushed pineapple in syrup

1 Tbsp. sugar

1 Tbsp. vinegar

2 tsp. cornstarch

Broccoli and red pepper for garnish.

10" pie plate, greased

Cook noodles in water for 3 minutes. Drain. Mix in beaten egg. Place half of noodles in bottom of pie plate. Sauté chicken in sesame oil 5 minutes. Add

bell pepper and broccoli florets, sauté 3 additional minutes. Stir in noodle

seasoning, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5

minutes until thickened. Place chicken mixture on noodles in pie plate. Top

with remaining noodles. Bake at 350° for 20 minutes. Garnish with broccoli

and red pepper.

RAMEN COLE SLAW

1 pkg. slaw mix

1 pkg. ramen noodles, any flavor, uncooked, broken up a little

5 green onions

1 c. sunflower seeds

1 can water chestnuts, sliced

Dressing:

1/2 c. oil

1/3 to 1/2 c. red wine vinegar (I use the lesser amount)

1/3 c. sugar

Seasoning packet from noodles

black pepper to taste

Mix and pour over salad mixture. You can also cook and cube 4 chicken breasts to make a complete meal.

RAMEN COLE SLAW II

2 tablespoons vegetable oil

3 tablespoons white wine vinegar

2 tablespoons white sugar

1 (3 ounce) package chicken flavored Ramen Noodles, crushed, seasoning

packet reserved

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons sesame seeds

1/4 cup sliced almonds

1/2 medium head cabbage, shredded

5 green onions, chopped

Preheat oven to 350' F (175' C). In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.

Place sesame seeds and almonds in a single layer on a medium baking sheet.

Bake in preheated oven 10 minutes, or until lightly brown.

In a large salad bowl, combine the cabbage, green onions and crushed ramen

noodles. pour dressing over the cabbage, and toss to coat evenly. Top with

toasted sesame seeds and almonds.

RAMEN CRUNCHY COLE SLAW

(Sandra Oakes) Serves 6

2 Tablespoons sesame seeds

4 cups coleslaw mix (bagged)

4 green onions

2 packages ramen noodles

Combine the above and toss with dressing, below:

1/4 teaspoon salt

2 Tablespoons oil

3 Tablespoons vinegar

3 Tablespoons sugar

1/2 teaspoon white pepper

1 seasoning packet for Ramen noodles (any flavor)

Top with 1/2 cup roasted slivered almonds before serving (optional).

RAMEN ORIENTAL SALAD

1 head Napa cabbage, chopped

1 head romaine lettuce, chopped

1 green onion, chopped

1 green pepper, chopped (optional)

1-2 tomatoes, seeded and chopped

2 packs ramen noodles, crumbled (discard flavor packet OR include it)

4 tablespoons butter

2-3 tablespoons sesame seeds

1 package slivered almonds

3/4 cup oil

1/4 cup vinegar

1/2 cup sugar

2 tablespoons soy sauce

Toss greens and vegetables together in large bowl.

Brown ramen noodles, sesame seeds and nuts in butter. Cool. Set aside in

sealed container until ready to serve.

Boil and stir the oil, vinegar, sugar and soy for one minute. Cool and

reserve until ready to serve. Toss greens, ramen/nut mixture and dressing.

RAMEN PIZZA

Dani Fisk, Wrightwood, CA

2 packages Beef Flavor Top Ramen

Salt

3 cups water

1/2 pound ground beef

1/2 cup mushrooms, sliced

1 jar spaghetti sauce (15-1/2oz.)

3 Tbsp. Parmesan cheese

1/2 cup onion, chopped

1/2 cup milk

1 egg

8 oz. mozzarella cheese, grated

1 pizza pan

aluminum foil

Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2"

tall rim around the pan. Lightly grease the aluminum surface. Cook both

packages of Top Ramen noodles in water with pinch of salt. Do not use flavor

packets. Drain noodles and set aside. Brown beef, onions and mushrooms

together. Drain excess fat. Stir both flavor packets into meat mixture. Set

aside. Beat together egg, milk and parmesan cheese. Stir this mixture into

Top Ramen noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour

spaghetti sauce over noodles. Sprinkle meat mixture over sauce. Top with

mozzarella cheese. Bake at 350° for 20 minutes or until golden , bubbly

brown. Let stand 5 minutes before slicing.

RAMEN SPINACH SALAD SUPREME

from Deborah McGuire West Linn, OR

2 packages Chicken Flavor Top Ramen

8 cups spinach leaves, torn

1-1/2 cups turkey or chicken, cooked and diced

1 cup red or green grapes, halved

1 cup red pepper, slivered

1/2 cup cashews, chopped

1/2 cup gorgonzola or blue cheese, crumbled

Dressing:

2 Flavor packets from Chicken Flavor Top Ramen

4 cloves garlic, minced

Juice from 1 small lemon

1/3 cup olive oil

1/4 cup light mayonnaise

Cook noodles according to package directions, but do not add flavor

packets. Drain and cool. Cut noodles up slightly. Combine with other salad

ingredients in a large bowl. In a small bowl, mix flavor packets, garlic and

lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and

whisk until smooth. Pour dressing over salad and toss until thoroughly

mixed. Garnish with red pepper rings and small grape clusters if desired.

RAMEN WITH FRESH VEGETABLES AND SALMON

Shirley Smith North Vancouver, BC, Canada Serves 4

2 packages Oriental Flavor Top Ramen

1 Tbsp. butter

1 onion, finely chopped

1-1/2 cups milk

4 oz. cream cheese, cubed

1 cup carrots, julienned

1 cup zucchini, julienned

2 cans (6.5 oz each) salmon, drained and broken into chunks

Open 2 packages of Oriental Flavor Top Ramen and remove flavor packets. Heat butter in skillet and add the chopped onion. Sauté onion 2 minutes. Add milk, cream cheese and 1 flavor packet. Cook and stir until mixture is smooth. DO NOT BOIL. Add carrots, zucchini and salmon and simmer for 5 minutes. At the same time, cook the noodles with the seasoning from the remaining flavor packet for 3 minutes. Drain liquid. Add the ramen noodles to the salmon and vegetable mixture. Toss gently and serve immediately.

RED, WHITE AND BLUE SALAD

(adapted from Pierre Franey)

4 servings

4 large ripe tomatoes, about 1 1/4 pounds

2 medium-sized red onions, about 3/4 pound (or you could choose one of the

infamous sweet onions)

1 tablespoon Sherry wine vinegar

1/2 teaspoon finely chopped garlic

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground pepper to taste

1/4 pound blue cheese, at room temperature

2 tablespoons finely chopped chives and/or basil (would you believe tarragon?)

1.Core the tomatoes and use a serrated knife to make thick slices. Peel the onions and slice them about 1/4-inch thick. Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.

Combine the vinegar, garlic, oil, salt and pepper. Blend well with a wire whisk. Crumble the cheese and add it into the dressing (which should be lumpy). Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs, and serve. www.chef2chef.net

RICOTTA CHEESE CAKE

3 lb Ricotta; drained

2 cups Sugar

1/2 cups Flour; sifted

Graham cracker crumbs

8 Egg Yolks

1 Grated Rind of Lemon

1 tsp Vanilla

1/2 cup Cream (optional); whipped

8 Egg Whites

Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served.

RICOTTA CHEESE LEMON THYME TART

Not A Dessert

cornmeal crust:

1/2 cup Butter; room temp

2 tbsp Sugar

1 cup Yellow cornmeal

2 Eggs; room temp

1 tsp Salt

1 1/2 cups All-purpose flour

filling:

4 tbsp Shallots or green onions; minced

1 tbsp Butter

2/3 cup Heavy cream

1/2 cup White wine

1/2 tsp Salt

1/4 tsp Ground white pepper

12 oz Fresh Ricotta cheese

3 Eggs

1 1/2 tbsp fresh lemon thyme; chop, or other fresh herbs (chives, parsley, basil)

for the crust: Beat butter and sugar until smooth. Add cornmeal, eggs and salt and beat until well combined. Add flour and mix until dough forms a ball. Mixture should be soft and moist. Wrap in plastic and chill for 1 hour. Roll out the crust to fit a prepared 9x1" tart pan with removable bottom. Wrap and save any leftover

dough in freezer. Prick with a fork several times and bake for at least 8 minutes at 350 degrees until lightly browned.

for the filling: Sauté shallots in butter until soft, not brown. Add cream, wine, salt and white pepper. Reduce by one half. Cool. Add ricotta cheese, eggs and thyme and beat until smooth. Pour into prepared tart shell. Bake in a 350 deg. F. preheated oven for 35-40 minutes, or until the filling is just set and lightly browned. Serve warm or at room temperature. Garnish with a sprinkling of herbs.

RICOTTA PHYSIQUE PUDDING

By : PhysiqueBodywareusa.com

1)16 oz. container ricotta cheese

1) pkg. sugar free instant pudding (vanilla tastes best) look for the cheese-

cake flavor

1/2 cup half & half, add more if needed.

Put all ingredients in a blender or food processor. Mix till creamy and smooth. 2-3 minutes Add nutri-sweet to taste.

SALT INFORMATION

from www.chef2chef.net

"One of our members wrote me and asked why does Chef June always use coarse sea salt in her recipes. I wasn't sure of her answer, so I wrote and asked her. Here is her response:"

"I use coarse sea salt because: it's generally easier to find than fine sea salt, and it melts well in cooking. Fine sea salt is better for salads (when you're not cooking) because you don't want to get a chunk of salt in your mouth. Fine sea salt is also easier for baking. I also like using more than one kind of sea salt -- once you start experimenting with the different ones from different places, you get kind of hooked on the unique flavors of each! Kosher salt is also coarse.

"I don't use table salt because of all the undesirable additives it contains. These generally include dextrose (or some other form of) a corn sugar -- to which I and many other persons are allergic [often without knowing it], and silica, which causes table salt NOT to melt at the same temperature that other foods cook. This tends to make people add too much salt. When you change over to a natural salt, you will probably find that you will need about one-third less salt than before." Chef June Jacobs, CCP (Certified Culinary Professional)

http://www.feastivals.com

SAUTÉED ROSEMARY POTATOES

WITH CHERRY TOMATOES AND BLACK OLIVES

Makes 4 servings

8 medium red-skinned potatoes

2 to 3 tablespoons olive oil

2 to 3 tablespoons chopped fresh rosemary

4 large cloves garlic, peeled

Pinch of salt

Pepperoncini or freshly ground black pepper

12 cherry tomatoes

12 black olives

Fresh parsley, chopped

Peel the potatoes and cut into 1/2-inch chunks. Parboil them for 10 minutes, then drain and blot to absorb excess moisture.

Heat the olive oil in a medium skillet over a medium flame. Add the potatoes, rosemary, garlic, salt and "a lot of pepperoncini or black pepper, as much as you can take."

Toss the potatoes in the pan to coat with oil and herbs, then cook for 10 to 15 minutes, or until crisp and brown. Stir occasionally to prevent from sticking.

During the last few minutes of browning, add the tomatoes and olives and mix gently. Remove from the heat when tomato skins begin to wrinkle or brown. Top with parsley and serve immediately or when cool. -- From "Cucina Siciliana" by Clarissa Hyman

SAUTÉED SEA SCALLOPS WITH MUSTARD SAUCE

Makes 2 servings

3/4 pound sea scallops, tough muscles removed

Salt and pepper

1 1/2 tablespoons olive oil

1 large shallot, minced

1/4 cup dry white wine

1/3 cup water

2 tablespoons Dijon mustard

2 tablespoons cold unsalted butter, cut into bits

2 green onions (green part only), cut diagonally into 1/4-inch pieces (2 tbsp )

Pat scallops dry and season with salt and pepper. Heat oil in a 10- to 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops until golden and just cooked through, 1 to 2 1/2 minutes on each side, depending on size. Transfer scallops to a plate, cover loosely and keep warm.

Cook shallot in oil remaining in skillet over moderate heat, stirring, until softened. Add wine and boil, stirring and scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup, about 2 to 3 minutes. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season with salt and pepper.

Spoon sauce onto a small platter or 2 plates. Top with scallops and sprinkle with green onions. From "Gourmet Every Day"

STRAWBERRY RHUBARB TARTLETS

Makes 4 tartlets

Ginger-spiced pastry cream and sweet strawberry-rhubarb compote layered in individual puff pastry shells make an exquisite ending to a summer menu. Fresh raspberries can replace the strawberries, or, if you prefer, you can make the compote with only rhubarb (in which case double the amount of rhubarb and sugar).

Prebaked, ready-to-use puff pastry shells are available at many bakeries. If you use frozen unbaked shells, follow the package instructions for baking and preparing them for filling.

Ginger Pastry Cream:

1 1/2-inch piece fresh ginger

1 cup milk

3 egg yolks

1/4 cup granulated sugar

11/2 tablespoons cornstarch, sifted

1 tablespoon unsalted butter, softened

Strawberry-Rhubarb Compote:

2 cups of 1-inch rhubarb pieces (about 1/2 pound)

1/3 cup granulated sugar

1/8 teaspoon finely grated, peeled fresh ginger

1/4 teaspoon finely grated lemon zest

1 cup fresh strawberries, quartered (divided)

4 fully baked puff pastry shells (31/2 to 4 inches in diameter)

3/4 cups sweetened whipped cream

To make cream: Peel ginger and slice into rounds 1 16 inch thick. Combine ginger slices and milk in a saucepan; bring to a simmer. Remove from heat and allow ginger to steep in milk 10 minutes. Strain, discarding ginger slices; return milk to saucepan and set aside.

In a medium bowl, combine egg yolks and sugar; whisk until light and fluffy. Whisk in cornstarch. Bring milk back to a simmer; whisk milk into yolk mixture.

Return mixture to saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute, whisking vigorously until cream is smooth. Remove from heat and whisk in butter. Pour mixture into a clean bowl and place piece of buttered plastic wrap directly on surface of mixture to seal out air. Chill in refrigerator until needed, or for up to 2 days.

To make compote: Combine rhubarb, sugar, ginger and lemon zest in a stainless steel or glass saucepan; cover and cook over low heat until rhubarb is just tender.

Remove from heat; pour into a glass or ceramic bowl. Gently fold half of the strawberries into rhubarb. Cool to room temperature; fold in remaining strawberries. Cover and refrigerate until ready to assemble.

Preheat oven to 350 degrees. Place fully baked puff pastry shells on a baking sheet; heat until just warm, about 5 minutes.

To assemble: Stir pastry cream until smooth. Into each warm pastry shell, spoon about 2 tablespoons pastry cream, followed by 1/4 cup strawberry-rhubarb mixture; top with some of the sweetened whipped cream. Serve immediately while tartlets are still warm.

STRAWBERRY TRUFFLES

Makes 18 truffles

1 8-ounce package cream cheese, at room temperature

4 cups powdered sugar

1 teaspoon grated fresh ginger

5 ounces white chocolate, melted and cooled

18 medium strawberries, cleaned and hulled

1/4 cup finely minced crystallized ginger

1/2 cup toasted coconut (see note)

1/2 cup finely chopped pistachio nuts

Beat the cream cheese, sugar and grated ginger until smooth. Add the white chocolate and mix well. Chill at least 1 hour or until easy to handle. If necessary, place in freezer, stirring occasionally, for 30 minutes.

Using a very small melon baller, scoop out the center of each strawberry halfway down each fruit. Pat berry dry inside and out. Put a little crystallized ginger into each strawberry. Shape the creamy cheese mixture around each fruit. Coat one end in coconut and the other end in pistachio nuts. Place the truffles in candy cups. Chill until serving time.

Note: To toast coconut, heat in a dry skillet over medium heat until it starts to brown. Stir occasionally. Be careful not to burn.

Note: An easy but less glamorous alternative is to layer halved berries and the cream-cheese mixture in a plastic wrap-lined loaf pan. Sprinkle top with coconut and chopped pistachios. Chill until firm. Remove "loaf" by grasping sides of plastic wrap. Remove wrap. Serve in thin slices topped with additional coconut and chopped pistachios.

SWORDFISH KEBABS

WITH LEMON AND PEPPER BUTTER

Thank goodness Atlantic swordfish has come off the endangered list! It's long been one of my favorite foods on the grill. Just needs a brush of good olive oil and a squirt of lime juice. Makes 6 servings

3 pounds swordfish (steaks or chunks) cut into 1 1/4-inch cubes

1 1/2 each red and yellow bell peppers, cored, seeded, cut into 1 1/4-inch sq.

Sea salt to taste

Juice of 3 limes

1 stick unsalted butter

Freshly ground pepper

Place fish in one layer in a shallow glass dish. Combine peppers, lime juice, butter, sea salt and freshly ground pepper. Pour over fish and marinate about

1 to 2 hours, at room temperature.

Thread fish pieces on skewers, alternating with various colors of peppers. Grill, turning and basting frequently with remaining marinade -- about 10 minutes. Salt to taste. Pour any remaining marinade over kebabs and serve.

Teacher's Tip: Make sure you soak wooden skewers for at least one hour before drying off and threading the fish and vegetables on them. This will help to keep them from catching fire on the grill.

Wine Tip: Sauvignon Blanc is such a winner with fish and also with summer food, that I can think of a whole bunch that would go great with these kebabs. Try one of the luscious, tropical fruity ones from New Zealand - Babich is dee-lish and a good value. Murphy-Goode Fumé Blanc (not Reserve) or St. Supéry are my faves from California

ULTIMATE RASPBERRY PRESERVES

OR BLACKBERRY PRESERVES

AKA BEYOND PEERLESS RED RASPBERRY PRESERVES

Makes 3 to 4 half pints

4 heaping cups red raspberries, or any blackberry or raspberry variety, such as

Marionberry or loganberry (or 22 ounces frozen)

3 1/4 cups granulated sugar

1/3 cup strained fresh lemon juice (about 2 lemons)

1 teaspoon butter

Sort fresh berries, discarding any that are soft, moldy or otherwise suspect. Rinse and drain well. Thaw frozen raspberries, if using, saving all their juice. Stir the berries (including the juice from thawed berries), sugar and lemon juice together in a bowl, using a rubber spatula; let the mixture stand, stirring gently once or twice, until the sugar has dissolved, about 2 hours (many times I let it sit all day or overnight in the refrigerator).

Wash 4 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Scrape the berry mixture into a large skillet or sauté pan; add butter. Bring to a boil, stirring constantly with a straight-ended wooden or nylon spatula, and boil rapidly for 6 minutes. Remove from heat. The butter helps reduce foam, but if some remains after you've removed the skillet from the burner and let the jam settle about 10 seconds, skim it off.

Ladle hot preserves into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 3,000 feet; 20 minutes at 3,000 to 6,000 feet; 25 minutes above 6,000 feet). -- Adapted from "Fancy Pantry" by Helen Witty