3 BEAN SALAD

ASPARAGUS SOUFFLE SANDWICHES

BAKED BUFFALO WINGS

BAKED TOFU CUTLETS

BEEF AND VEGETABLE DINNER

BEEF TERIYAKI

CALLALOO

CHARENTAIS MELON SORBET

CHICKEN DIJON

CHICKEN POT PIE

CHICKEN PROVENCALE

CHICKEN WAIKIKI BEACH

CHILI CHICKEN STEW

CHILLED CUCUMBER AND SALMON SOUP

CHOCOLATE FUDGE CAKE WITH DIVINITY

CORN CHOWDER

CORN STUFFED TOMATOES

CORN VICHYSSOISE WITH CAVIAR

COUSCOUS MANGO AND CORN SALAD

CROCK POT STUFFED PEPPERS

DAMP GINGERBREAD

DEVILED EGGS

DEVILED EGGS FROM HELL

FRESH HERB JELLY

GAME HENS ROASTED

GENERAL TSOS CHICKEN

GRAPE AND AVOCADO SALSA

HA GUEN

HECETA LIGHTHOUSE ORANGE BREAD

HEIRLOOM TOMATO NAPOLEON

HOMEMADE LEMONADE

HONEY WHOLE WHEAT BREAD

MACARONI AND CHEESE RECIPES

MANDARIN CHICKEN

MARINATED CUCUMBERS

MEXICAN SHRIMP PASTA

NECTARINES AND BLUEBERRIES

NEW POTATO AND SUGAR SNAP PEA SALAD

NOR MY GAI

NUTMEG FEATHER CAKE

OLIVE INFORMATION AND RECIPES

OVEN ROASTED VEGGIES

PAD THAI

PASTA and BEAN SOUP

PLUM FRUIT LEATHER

RED LOBSTER CHEDDAR BISCUITS

ROASTED GAME HENS

SHELL BEAN SALAD WITH CORN

SHELL BEANS INFORMATION

SLIPPERY JACKS

SMOKY POTATO SALAD

SOUTHERN FRIED CHICKEN

SOUTHERN PORK CHOPS

STICKY CHICKEN

SWEET CORN RISOTTO

SWEET LEMON SPARERIBS

THE ULTIMATE SHRIMP SANDWICH

TUNA SALAD INFORMATION AND RECIPES

UPSIDE DOWN CAKE WITH MIXED DRIED FR

WALLA WALLA SWEET ONION MARMALADE

WHITE RICE

WHOLE WHEAT BREAD

WONDROUS WHOLE WHEAT BREAD

WOR TIP

YELLOW TOMATO JAM

ZUCCHINI AND EGGPLANT CASSEROLE

3 BEAN SALAD

1 pound fresh green beans, 1" pieces, steamed, cooled

1 15-16oz can garbanzos

1 15-16oz can kidney beans 1 large red onion, coarsely chopped

1/2 cup seasoned rice vinegar

Combine all ingredients in a sealed plastic container and shake well. Let sit in fridge overnight, gets better with age, up to 10 days in the fridge. Serves.. 4-6 or several nibblers

ASPARAGUS SOUFFLE SANDWICHES

2 Tbsp (30 ml) soft butter

6 slices white or whole wheat bread

18 spears cooked asparagus

3 eggs, separated

1 tsp (5 ml) Dijon mustard

1/2 tsp (2 ml) Worcestershire sauce

Salt and freshly ground pepper to taste

3/4 cup (180 ml) grated Gruyere, Swiss, or sharp Cheddar cheese

Spread the butter on the bread and arrange on a lightly greased baking sheet. Place three asparagus spears on each slice of bread. Whip the egg whites until stiff. Whisk together the egg yolks, mustard, Worcestershire sauce, salt, and pepper. Add the cheese to the egg yolk mixture and fold into the egg whites. Divide the egg mixture between the slices of bread, mounding it high in the center of each. Bake in a preheated 350F (180C) oven until puffed and lightly browned, about 15 minutes. Serve immediately. Serves 6.

Bon appetit from the Chef at World Wide Recipes

JOHN'S FISH and MEATMARKET BUFFALO WINGS

Makes 12 wings

The beauty of these spicy buffalo wings is that they're baked -- no standing over a deep-fryer in the summer heat.

1 cup olive oil

2 crushed fresh hot red peppers or 1/2 teaspoon crushed red pepper flakes

2 cloves garlic, crushed

1 tablespoon crushed black pepper

1 sprig fresh cilantro, chopped

1 dozen chicken wings

Salt

Cayenne pepper

Paprika

Combine olive oil, red peppers, garlic, black pepper and cilantro. Pour marinade over chicken wings. Marinate overnight.

Preheat oven to 375 degrees. Remove wings from marinade and place on baking sheet. Sprinkle with salt, cayenne pepper and paprika. Bake for 30 minutes. Serve as is or with your favorite barbecue sauce brushed on. The wings are excellent grilled or sautéed as well, but spicier when baked. Serve with celery and blue cheese dressing.

BAKED TOFU CUTLETS

1 teaspoon sesame oil

1 tablespoon honey

3 tablespoons 'lite' soy sauce

2 tablespoons rice vinegar

1 tablespoon minced fresh ginger

1 pound firm tofu

2 teaspoons sesame seeds

Preheat the oven to 400 degrees.

Combine sesame oil, honey, soy sauce, rice vinegar and ginger in an 8 by 10 inch baking dish. Whisk until honey is dissolved. Cut tofu parallel to the short end into 9 equal 'cutlets' each about 1/2 inch wide. Place the cutlets in the sauce, turn them over once, and then sprinkle the sesame seeds over the top.

Bake 25 to 30 minutes, occasionally basting to keep cutlets soaked in sauce. Makes 4 servings.

You can serve this with quick peanut noodles. Use purchased peanut sauce

(usually available in the Asian Foods section near the teriyaki sauces) to toss with cooked spaghetti, diced red pepper and chopped scallions. (1/2 pound spaghetti, 1/2 diced red pepper, and two small scallions; the amount of sauce is up to you, it can be wet or almost dry). Along with this, cooked fresh baby spinach with shredded carrot (sold in bags in the produce section) until the carrots are crisp-tender and the spinach wilted. Toss with lemon juice and a pinch of Chinese five-spice powder, also found in the Asian section.

BEEF AND VEGETABLE DINNER

3 1/4 pounds blade steaks

1 cup warm water

2 cups chopped green beans

3 tablespoons flour

2 teaspoons salt

1 packet dry chicken soup base

4 medium onions thickly sliced

2 cups carrots thickly sliced

2 cups small potatoes thickly sliced

Cut all fat and bone from blade steaks. Cut lean meat into serving size pieces. Into a large casserole dish pour the one cup water and then add the cut meant in one layer. Cover with all the green beans. Mix well the flour, salt and chicken soup base, together. Sprinkle evenly over the beans. Now add a layer of onions then a layer of carrots and finish with potatoes. Cover and bake at 325°F for 3 hours. 6 servings

BEEF TERIYAKI

Serves 2

1/2 pound sirloin (see Note)

1 teaspoon toasted sesame oil

1/2 medium onion, sliced (1 cup)

2 medium garlic cloves, crushed

1/4 pound sliced button mushrooms (1 1/2 cups)

1/4 cup low-salt teriyaki sauce

Cut beef into strips 3 inches long and 1/4 inch wide, if not already cut. Heat oil in a non-stick skillet or wok on high heat. Stir-fry onion, garlic and mushrooms 2 minutes. Add beef and stir-fry 1 minute. Add teriyaki sauce and toss 1 minute. Serve over noodles.

Note: Beef top round can be used instead of sirloin.

CALLALOO

1 bunch fresh spinach, chopped

2 ounces salt pork, chopped

8 ounces coconut milk

5 cups water

1 lg. onion, finely chopped

3 cloves garlic, minced

8 ounces chopped okra

8 ounces crab meat

Place first 6 ingredients in a large stew pot and simmer until the salt pork is tender. Then add the okra and crab meat. Simmer for 5 minutes and season with salt and pepper.

CHARENTAIS MELON SORBET

Makes 4 servings

1/2 cup granulated sugar

1/4 cup water

2 tablespoons light corn syrup

2 pounds Charentais melon, halved, seeded, peeled and cut into large pieces

2 to 3 tablespoons Essencia, Beaumes-de-Venise or another dessert wine of

choice

In a small saucepan, gently heat the sugar, water and corn syrup until the sugar dissolves; be careful not to let the syrup reduce at all. Then cool the syrup.

Puree the melon in a food processor until smooth. You should have about 21/3 cups puree. Transfer to a bowl and whisk in the syrup mixture and the wine. Chill overnight and taste, adjusting the sweetness with a squeeze of lemon juice, if desired.

Transfer to an ice cream machine and process according to the manufacturer's instructions. Transfer to a container and freeze until firm, about 2 hours.

-- From Nancy Colwell Forrest

CHICKEN DIJON

6 boneless, skinless chicken breasts

Salt and pepper to taste

1/3 cup Yogurt

1/4 cup Dijon mustard

1/2 cup Fine bread crumbs

1 tsp. Dried thyme, crumbled

1/2 tsp. Salt

1/4 tsp. Pepper

Preheat oven to 350 degrees. Lightly grease 1 large baking sheet.

Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheet, coated side down, leaving space between pieces. Spread mixture over top. Combine breadcrumbs, thyme, 1/2-teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken.

Bake for 30 to 35 minutes until golden-brown and no longer pink in the center. Serve over cooked white rice with a green vegetable on the side.

CHICKEN POT PIE

1 (2-1/2 lb.) chicken, quartered

2 quarts water

1 tablespoon plus 1 teaspoon salt, divided

2 cups medium diced carrots

2 cups medium diced celery

1/2 cup chopped onion

3 tablespoons butter

3 tablespoons flour

1 cup frozen peas, thawed

1 teaspoon chopped fresh basil

1-1/2 teaspoons ground black pepper

1/4 cup sour cream

15 sheets Athens or Apollo fillo dough, thawed

1/2 cup butter, melted

Place chicken, water and 1 tablespoon salt in 4-quart stock pot. Bring to a boil over high heat; reduce heat to low and simmer chicken until tender, about 60 minutes. Remove chicken, reserving broth. Cool chicken, dice to make 2 cups meat. Strain chicken broth into fresh pan.

Simmer carrots, celery and onion in strained chicken broth until tender. Strain the vegetables, reserving the stock. Over high heat, reduce stock in volume to 2 cups, then strain and reserve the stock.

In small saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; mix well. Cook 1 minute, then whisk in 2 cups reserved broth. Bring to a boil, stirring constantly; simmer 2 to 3 minutes, or until thickened slightly. Remove from heat and cool slightly.

In large bowl, mix chicken, cooked vegetables and thawed peas. Pour thickened chicken broth over chicken and vegetable mixture. Season with basil, remaining 1 teaspoon salt and pepper. Cool completely, stir in sour cream.

Layer 9 fillo sheets, brushing each sheet with melted butter. Do not butter top sheet. Cut fillo to line bottom and sides of 9-inch pie pan. Spread chicken mixture over dough. Top with 6 fillo sheets, brushing each sheet with melted butter. Cut to cover pie pan. Butter top and edges. Pierce top layer with fork several times to vent.

Bake in preheated 375°F oven for 10 minutes; lower oven temperature to 350°F and continue baking for 40 minutes or until golden brown. Let stand 5 minutes. Serve hot. Serves 6 Recipe compliments of Athens Foods. For more Free Fillo Dough recipes, click the link below: http://ads.chef2chef.net/goto.php?id=121

CHICKEN PROVENCALE

Serves 4

The orange peel, fennel and tomatoes give this dish an international flair. Serve with cooked rice or Penne pasta

1 1/4 pounds tomatoes

1 tablespoon butter

1 pound skinless boneless chicken breasts, in 1/2-inch slices

3/4 teaspoon garlic cloves, crushed

1/4 cup fresh basil, chopped

1 teaspoon orange peel, grated

3/4 teaspoon salt

1/2 teaspoon fennel seeds, crushed

1/8 teaspoon fresh ground black pepper

1/4 cup green onions, sliced

Use fully ripe tomatoes. Core and coarsely chop, making about 3 cups; set aside. In a large skillet, melt butter over medium heat, add chicken and garlic and cook for 3 to 5 minutes until chicken is cooked. Using a slotted spoon, remove chicken to plate. To skillet add reserved tomatoes, basil, orange peel, salt, fennel and black pepper. Cook and stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions and chicken; cook only until hot, about 1 minute.

Source: The Florida Tomato Committee

CHICKEN WAIKIKI BEACH

2 Smart Chicken legs and 2 bone-in Smart Chicken breasts

1/2 cup flour

1/3 cup vegetable oil

1 tsp. Salt

1/4 tsp. Pepper

Sauce:

1 can (1lb 4 oz.) sliced pineapple

1 cup sugar

2 Tbsp. Cornstarch

3/4 cup cider vinegar

1 Tbsp. soy sauce

1/4 tsp. Ginger

1 chicken bouillon cube

1 large green pepper (cut crosswise 1/4" circles).

Preheat oven to 350 Degrees.

Wash chicken; pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as pieces brown to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.

Sauce: drain pineapple, pouring syrup into 2 cup measuring cup. Add enough water to make 1-1/4 cups liquid. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Serves: 4

Recipe from http://www.smartchicken.com

CHILI CHICKEN STEW

3 Boneless Skinless Smart Chicken Breasts

1 cup chopped onion

1 medium chopped green pepper

2 cloves minced garlic

2 Tbsp. Vegetable oil

2 cans (14 1/2 oz.) stewed tomatoes

1 can (15 oz.) can pinto beans (drained)

2/3 to 3/4 cup Picante Sauce

1 tsp. Chili powder

1/2 tsp. Salt

Cut chicken into 1" pieces. Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses pink color. Add remaining ingredients. Simmer 20 minutes, or for thicker sauce simmer 1 hour or longer.

Ladle into bowls, may top with shredded cheddar cheese, green onion slices, diced avocado, sour cream, may add additional Picante Sauce. Serves: 6-8

Recipe compliments of http://ads.chef2chef.net/goto.php?id=199

CHILLED CUCUMBER AND SALMON SOUP

2 servings

2 teaspoons olive oil

3/4 pound salmon fillet

2 cucumbers

1 cup diced onion

1 cup clam juice

1/2 cup water

1 cup nonfat plain yogurt

2 tablespoons snipped fresh dill or 2 teaspoons dried dill

Salt and freshly ground black pepper

Garnish: 2 scallions, sliced 2 crusty rolls

Heat olive oil in a medium-size, nonstick saucepan. Add salmon and sauté 3 minutes per side for a 3/4-inch piece, or until cooked through. Remove to 2 large soup bowls and sprinkle with salt and pepper to taste. Cut into 2-inch slices. Set aside.

Peel cucumbers, cut 6 slices and set aside for garnish. Cut remaining cucumbers in half lengthwise and remove seeds; slice and add to saucepan. Add onion, clam juice and water. Bring to a simmer, cover with a lid and cook until cucumbers are soft, about 5 minutes. Place in a blender or food processor and add the yogurt and dill. Process until smooth. Add salt and pepper to taste; chill.

Pour soup over the salmon slices in the two large soup bowls. Place reserved cucumber slices in the soup and sprinkle scallions on top. Serve with rolls.

CHOCOLATE FUDGE CAKE WITH DIVINITY ICING

2 1/4 cups sifted cake flour

1 teaspoon baking soda

1/2 teaspoon salt

4 oz (squares) chocolate

1 1/4 cups milk

3/4 cup brown sugar

1 teaspoon vanilla

2/3 cup shortening

1 cup granulated sugar

3 eggs

Divinity Icing

1 1/2 cups sugar

6 tablespoons water

1/8 teaspoon cream of tartar

2 egg whites, stiffly beaten

1 teaspoon vanilla

1 to 1/2 cups flaked coconut (optional)

Sift flour, soda and salt together. Heat chocolate and milk in top of double boiler until chocolate melts. Add brown sugar and beat until smooth. Cool and add vanilla. Cream shortening with granulated sugar until fluffy. Add eggs one at a time, beating thoroughly after each is added. Add sifted dry ingredients and cooled chocolate mixture alternately in small amounts, beating well after each addition. Pour into greased two 9 inch pans and bake in moderate oven 350°F 30 to 35 minutes.

Icing:

Combine sugar, water and cream of tartar. Cook syrup without stirring to 238°F or until a small amount forms a soft ball when dropped into cold water. Pour 1/3 of the syrup in a fine stream over stiffly beaten egg whites, while beating constantly. Cook remainder of syrup to 248°F. Remove from heat and pour 1/2 of the remaining syrup in a fine stream into the mixture while beating constantly. cook remaining syrup to 268°F or the hard ball stage. Remove from heat and pour the last of the syrup in a fine stream into the icing, beating thoroughly. Add vanilla and beat mixture until thick enough to spread. Will cover tops and sides of 2 (9 inch) layers. Sprinkle tops and sides with flaked coconut if desired.

CORN CHOWDER

6 to 8 servings

1/4 cup butter

2 1/4 cups water

2/3 cup chopped celery

1/2 cup chopped onion

4 cups raw potatoes, peeled and diced

2 medium carrots, peeled and diced

1 (15-ounce) can of corn, including juice

Garnish

Grated cheese, optional

White sauce:

6 tablespoons butter

6 tablespoons flour

1 teaspoon pepper

1 1/2 teaspoons salt

2 1/2 cups milk

In a large stock pot, bring the first six ingredients to a boil, stirring occasionally. Cover and simmer 20 minutes or until vegetables are tender.

Add corn with juice and heat through.

In a 2-quart saucepan, make white sauce by melting butter over low heat. Mix in flour. Add pepper and salt. Add milk and bring to a low boil, stirring constantly. Remove from heat. Add white sauce to vegetable mixture and heat through.

Serve with grated cheese, if desired.

CORN STUFFED TOMATOES

Serves 6

6 large ripe, firm tomatoes

4 ears corn OR 2 cups corn kernels

1 red bell pepper, finely chopped

1/3 cup chopped chives or scallion greens

2 tablespoons mayonnaise

1 tablespoon chopped fresh dill

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

6 tablespoons grated Cheddar cheese

Note: This dish can be served as a hot baked side dish or prepared to the point of baking and served as a cold luncheon salad. When serving cold, you may prefer to blanch the corn first or use canned kernels.

If serving hot, preheat oven to 400 degrees.

Remove a 1/4-inch slice from stem ends of tomatoes and scoop out seeds with a spoon. Turn tomato shells upside down and drain on paper towels.

Using a sharp knife and working from top to bottom of each ear, cut kernels from cob. Place kernels in a medium mixing bowl and add bell pepper, chives, mayonnaise, dill, black pepper and salt. Combine. Stuff corn mixture into tomatoes and sprinkle 1 tablespoon of cheese on each tomato.

If desired, bake 15 minutes and serve hot. Or chill in refrigerator and serve cold.

CORN VICHYSSOISE WITH CAVIAR

Serves 4

2 large leeks, white parts only, chopped

1 pound Yukon Gold potatoes, peeled and quartered

4 cups white corn kernels

1 tablespoon butter

1 quart chicken stock

1/2 cup cream

Sea salt or kosher salt and freshly ground white pepper

Caviar for garnish

Sweat leeks, potatoes and corn with butter for 10 minutes in a pot. Cover with chicken stock. Simmer 30 minutes. Add cream and continue to simmer 5 more minutes. Remove from heat. Puree in a blender and then strain through a chinois or sieve. Taste and adjust seasonings with salt and pepper. Divide among soup bowls and garnish with a dollop of caviar.

COUSCOUS MANGO AND CORN SALAD

Serves 4

1 1/2 cups water

1/2 teaspoon salt

1 cup instant couscous

2 cups fresh extra-sweet corn OR canned niblets, drained

4 large tomatoes, cut into small chunks, OR 2 cups diced canned tomatoes

1 ripe mango, peeled and cut into 1/2-inch cubes

3 tablespoons olive oil

3 tablespoons orange juice

2 tablespoons shredded fresh mint leaves, OR orange, spearmint, lemon balm or

pineapple salvia leaves

1/2 teaspoon freshly ground black pepper

Place water and salt in a medium saucepan over high heat and bring to a boil. Stir in couscous, cover pan and remove from heat. Let stand, covered, 5 minutes. Remove to a large bowl and fluff with a fork.

Add corn, tomatoes, mango, oil, juice, mint and pepper and toss gently to combine. Cover and let stand at room temperature 30 minutes to blend flavors or refrigerate until ready to serve.

CROCK POT STUFFED PEPPERS

6 large Green Bell Peppers -- tall shapes

1 pound Ground Beef, extra lean

1 cup Rice -- uncooked

1 large Onion -- chopped

1 large Carrot -- shredded

1 teaspoon Beef Bouillon granules

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 can Condensed Tomato Soup

1 can Water

Cut the top off and remove seeds from green peppers. Wash and set aside.

Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and

pepper in a large mixing bowl. Any other seasonings that you like may also

be used: oregano, parsley, garlic powder, etc. Stuff each pepper about 2/3

full (rice will need room to swell up). Stand the peppers side-by-side in

the slow cooker.

In a small mixing bowl, combine tomato soup and water, and pour mixture over

the peppers. Cook on low for 6-8 hours.

To freeze for later use, place stuffed peppers & sauce into a container the

same size or slightly smaller than your crockpot (such as a plastic ice

cream bucket) and freeze. Remove from container and tightly wrap in foil,

then label. Freeze up to 6 months. To use, place frozen mixture inside

crock and thaw over night in refrigerator (this is easier if crock is

removable, but can be done in whole unit if needed). Six hours before you

need to serve your meal, place crock back into crockpot base, and set heat

to low, then cook for six hours. DO NOT cook unthawed mixture in crockpot,

as the extreme difference in temperatures may crack your crockery.

DAMP GINGERBREAD

Makes 8 to 12 servings

9 tablespoons butter (1 stick plus 1 tablespoon; see note)

1 1/2 cups Lyle's Golden Syrup (12 ounces)

2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon salt

1 3/4 teaspoons baking soda

1 tablespoon ground fresh ginger, or more to taste

1/2 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1 egg, beaten

1 cup milk

Preheat the oven to 350 degrees. Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment or wax paper. Melt the butter with the syrup. Into a mixing bowl, sift the flour, salt, baking soda, ginger, cloves and cinnamon. Pour the syrup and butter into the dry ingredients and mix well. Add the egg and milk. Beat well. The batter will be very liquid. Pour it into the pan and bake 50 to 55 minutes. (The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs.) Cool the cake in the pan for 10 minutes before turning out.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. From "Book of Cakes" by Delia Smith

DEVILED EGGS

Makes 2 dozen eggs

1/2 cup mayonnaise

2 tablespoons minced onion

2 tablespoons minced celery

1/4 cup chopped fresh parsley

1 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground white pepper

1/4 teaspoon celery salt

12 hard-cooked eggs, peeled

Paprika (optional)

In a small mixing bowl, using a mixing spoon, blend together the mayonnaise, onion, celery, parsley, mustard, salt, pepper and celery salt.

With a sharp knife, split the eggs lengthwise and remove the yolks to a separate mixing bowl. Mash the yolks with a fork and then blend in the mayonnaise mixture.

Refill the egg whites with the mixture, smoothing the top with the fork. If you really like tradition, sprinkle some paprika on top.

-- From "I'm Just Here for the Food" by Alton Brown

DEVILED EGGS FROM HELL

Makes 4 to 6 servings

The beauty of deviled eggs is that you can toss in what you like, depending on the mood. When you tire of mustard and vinegar, or Dijon and capers, try this combination, especially if you like spicy. These eggs are the first thing to go at every potluck.

6 hard-cooked eggs

1/4 cup mayonnaise

1 1/2 to 2 teaspoons adobo sauce from can of chipotle chilies

Salt and pepper

2 tablespoons chopped fresh cilantro, plus whole leaves for garnish (divided)

1/4 cup finely chopped green onion, including trimmed green part

2 teaspoons freshly squeezed lime juice

Lettuce leaves (optional)

Paprika

Peel and halve the cooked eggs lengthwise. Combine the cooked egg yolks with mayonnaise, adobo sauce, salt and pepper to taste, 2 tablespoons cilantro and the green onions; mash with a fork until mixture is creamy. Stir in lime juice. Spoon mixture back into egg whites and arrange on a platter or bed of leaf

lettuce.

FRESH HERB JELLY

Makes about 4 cups

1 3/4 cups to 2 cups packed, washed and drained leaves and tender stems of

freshly picked green-leaved basil, tarragon or mint

2 cups water

3 tablespoons strained fresh lemon or lime juice or mild white vinegar

3 3/4 cups sugar

1 (3-ounce) pouch OR 1 (3-ounce) bottle liquid pectin

A drop or two of green food coloring, optional

Place herbs in a blender or food processor with water. Run machine to chop herbs briefly -- being careful to avoid making a pulp, which can result in cloudy jelly. Scrape mixture into a large saucepan and heat to the boiling point over medium heat, stirring once or twice. Remove pan from heat, cover and let herbs infuse for 15 minutes.

Pour mixture into a very fine sieve set over a bowl or use an ordinary sieve lined with a couple of layers of damp cheesecloth. Drain off infusion, pressing on herb pieces. Discard the debris. Measure 1 3/4 cups of herb infusion into a rinsed-out saucepan.

Stir in lemon juice or vinegar and sugar and bring mixture to a boil over high heat, stirring often until sugar has dissolved. When it reaches a full rolling boil (a boil that can't be stirred down), stir in pectin. When boiling resumes, boil mixture hard for exactly 1 minute. Remove pan from heat.

Stir in green food coloring, if using. Skim any foam from jelly and pour into hot, sterilized jars, leaving 1/2-inch space at top. Apply lids and rings and process 10 minutes in a boiling-water bath.

GAME HENS ROASTED

WITH GOAT CHEESE AND WALNUT LINGUINE

Serves 4

4 each Rock Cornish Game Hens

3 tablespoons olive oil

1 onion, large, thinly slice

4 cloves garlic, thinly sliced

2/3 cup Madeira wine

1 yellow bell pepper, sliced julienne

1 bunch spinach, cleaned and sliced in 1/4 inch ribbons

1/2 pound linguine

3/4 pound goat cheese, crumbled

Salt and pepper, to taste

1 cup walnuts, toasted and chopped

Preheat your oven to 400 degrees.

Rub the hens with olive oil, or substitute bacon fat, until coated. Place them in an oven proof dish and roast for 30-40 minutes, until the hens are golden brown. Allow the hens to cool until you can easily handle them. Remove the meat from the bones and cut into bite-sized pieces. Set aside.

Bring 2 quarts of water to a boil and add the linguine. Cook until just tender.

While the pasta is cooking, saute the onions and garlic in a little olive oil until soft but not browned. Add the wine, reduce heat to medium and cook until the liquid has evaporated, about 10 minutes. Add the bell pepper and cook until tender. Add the diced hen meat, toss to reheat but not to overcook the meat. Remove from heat.

Drain the pasta well and place it in a large bowl. Toss with the spinach ribbons. Add the hot hen mixture, along with the goat cheese to the pasta and toss. Adjust the flavor with salt and pepper if necessary. Portion onto 4 plates and garnish each with the walnuts. Serve immediately. www.chef2chef.com

NOTE: You may substitute Poussins or boneless chicken breasts for the game hens in this recipe.

GENERAL TSOS CHICKEN

1-1/2 lbs. chicken, boneless, 3/4 inch cubes

1 egg

1 cup flour

Oil for frying

3/4 cup water

3 tbsp. soy sauce

3 tbsp. corn starch

2 tbsp. white vinegar

3 tbsp. Mirin, Sweet Rice Wine

3 tbsp. sugar

1 tsp. Hoisin sauce

2 tbsp. chili paste with garlic

10 black peppercorns

1 tbsp. oil for veggie stir fry

2 cloves garlic, minced

1 tsp. fresh ginger root, shredded

5 stalks bok choy, sliced against the grain

1 green bell pepper, seeded and cut into short strips

1 red bell pepper, seeded and cut into short strips

Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.

In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste and peppercorns. NOTE: If you desire a saucier GTC, increase the sauce ingredients by half.

Heat the tbsp. of oil in a wok or large skillet and add the garlic and ginger. Stir-Fry for a few moments and add the bok choy and peppers. Stir-Fry for only a minute, undercooking the veggies.

Add the sauce and stir until thickened then add the chicken to heat through and coat. Serve on or with rice on the side.

GRAPE AND AVOCADO SALSA

About 2 cups

1 1/2 cups coarsely chopped seedless grapes

1 medium avocado, 1/4-inch dice.

1/4 cup chopped sweet red peppers

2 tablespoons diced sweet onion

2 tablespoons diced fresh Anaheim peppers

2 tablespoons finely chopped fresh cilantro

1 tablespoon fresh lime or lemon juice

1/2 teaspoon garlic salt

Dash of ground black pepper

Combine all ingredients and mix thoroughly. Cover tightly and refrigerate at least 30 minutes to allow flavors to blend.

Serve with grilled fish or chicken. May be served with tortilla chips or toasted bagels.

HA GUEN

(pronounced ha ku-en)

This is a variation on the "roll" idea: instead of meat, a shrimp filling is wrapped in spring roll pastry and fried, and voila! an elegant and crispy Dim Sum. Even though the shrimp roll is a newcomer to the Dim Sum menu, it will no doubt become a star on home-entertaining menus.

18-20 rolls

1 lb shrimp, shelled, cleaned and diced

1 pkg spring roll wrap

1/2 oz cornstarch

1/3 tsp chicken bouillon powder

1/3 tsp salt

2/3 tsp sugar

1/3 tsp sesame oil

dash white pepper

6-8 water chestnuts

1/2 cup carrot slivers

1 tbsp flour

1. Defrost spring roll pastry in fridge overnight.

2. Make fine carrot slivers with a small carrot, using a vegetable peeler. Set aside.

3. Make a small amount of paste, with a tablespoon of flour and a bit of water. Set aside.

4. Peel water chestnuts as you would a potato. Rinse and chop coarsely. (Use canned ones if you must)

5. Mix shrimp, water chestnuts, carrot slivers and seasoning together in a bowl.

6. Cut pastry squares into rectangular halves.

7. Use one teaspoon of filling for each shrimp roll. Be careful not to overfill.

8. Heat an inch or two of oil to 300 F. Fry shrimp rolls in small batches until golden. They will float to the top when done. Let rest on paper towels.

9. Serve with Worcestershire sauce.

This recipe is from the book Have Some Dim Sum by Evelyn Chau.

HECETA LIGHTHOUSE ORANGE BREAD

Makes two 8-inch by 5-inch loaves

Chefs Mike and Carol Korgan, owners of the Heceta Head Lighthouse Bed and Breakfast on the Oregon coast, serve their guests a seven-course gourmet breakfast every morning. This moist Orange Bread is on the menu..

1 orange

Orange juice, as needed

2 eggs

1/2 cup vegetable oil

4 cups all-purpose flour

1 cup plus 2 tablespoons granulated sugar (divided)

1/2 teaspoon salt

2 tablespoons baking powder

1 12-ounce can evaporated milk

1 teaspoon vanilla

Oil two 8-by-5-inch loaf pans.

Wash orange, cut into quarters and remove seeds (do not peel). Place in a food processor or blender and process until pureed. Add orange juice if necessary to measure 1 cup.

In a medium bowl, beat eggs until foamy. Add oil and beat 1 minute. Add orange puree and stir to combine.

In another bowl, sift together the flour, 1 cup sugar, salt and baking powder. Add the dry ingredients alternately with the evaporated milk and vanilla to the egg mixture beginning and ending with dry ingredients, mixing well.

Preheat oven to 400 degrees.

Divide batter evenly between prepared pans. Let batter rest for 20 minutes. Sprinkle 1 tablespoon sugar over each loaf.

Bake 20 minutes. Score the top of each loaf lengthwise with a sharp knife. Reduce heat to 300 degrees and bake another 40 minutes. Bread is done when a cake tester inserted in the center of the bread comes out clean. Let bread rest 20 minutes before turning out of pans.

Note: This batter can be divided among 5 mini-bread pans and baked for 20 minutes at 400 degrees. Reduce heat to 300 degrees and score top. Bake another 20 minutes or until bread tests done.

HEIRLOOM TOMATO NAPOLEON

3 Large heirloom tomatoes (red is best, but yellow also work)

1/2 Cup chopped basil

2 large balls of fresh buffalo mozzarella (this mozzarella is stored in water)

fruity olive oil

a good balsamic vinegar

1 loaf of thick Italian bread

2 cloves garlic

salt

Preheat the oven to broil.

Meanwhile, slice the bread into long 1 inch thick strips, or rounds, depending on the type of bread you buy. Drizzle it each slice with a little olive oil on both sides. If you have a pastry brush, you can get maximum olive oil flavor with less fat by brushing the oil on the bread.

Slice the tomatoes and cheese into 1/3 inch rounds. The ends will, of course, create a few smaller pieces -- that's fine.

On a metal mesh, or cookie sheet, arrange all the bread in one single layer. Put it in the oven.

Chop the basil and peel the garlic.

After the bread has been in about 8 minutes, flip it onto the other side. When the bread is dark and toasted such that the whole surface of one side is crusty, take it out. Cut a sliver off of the garlic, and rub the exposed end along the toasted side of the bread. Try not to puncture the bread. (NOTE: If your bread is too soft, you can broil it longer and/or crush the garlic and spread a thin layer on each slice of bread. You'll need more garlic with this method) Broil the garlicky toasts another 4 minutes.

Arrange a piece of cheese, and then a tomato to cover each slice of bread. Sprinkle with basil, and drizzle with about 1/4 teaspoon vinegar, 1/2 teaspoon oil per tomato, or to taste. Sprinkle with a pinch of salt.

ALTERNATIVE PRESENTATION: Present garlicky bread in a basket, and arrange tomatoes and cheese on a platter. Sprinkle with salt and basil. Drizzle with olive oil and vinegar. Place one pre-made Tomato Napoleon in the middle. Allow people to serve themselves.

HOMEMADE LEMONADE

The sharp, fresh flavor of this lovely drink bears absolutely no relationship to the present-day bottled variety found in the supermarket -- how could a simple drink like this have deteriorated so much?

It is definitely well worth the effort to buy organic lemons and make this at home. The recipe suggests raw sugar, but it is quite possible to use honey instead, and some people, particularly children, might prefer this. The strength of lemons varies considerably and it may be advisable to dilute the lemonade.

Experience the flavor of real lemonade!

4 Lemons

1 cup Raw brown sugar

3 3/4 cups Boiling water

makes about 3 3/4 cups

Scrub lemons, halve, then squeeze out the juice. Place juice and pulp in a large jug or bowl with sugar and pour 1 1/4 cups boiling water over. Stir until sugar dissolves. Add lemon halves and another 2 1/2 cups boiling water. Stir well, then cover and let cool. Strain, squeezing out juice from lemon halves and serve.

HONEY WHOLE WHEAT BREAD

Makes about 5 loaves

1 1/3 cup cold water

4 cup very hot/boiling water

2/3 cup oil

2/3 to 3/4cup honey

Mix these ingredients in a very large bowl. Then add in this order:

3 to 4 Tbsp. dough enhancer (optional; see note below)

1T salt

6 cups whole wheat flour

3 to 4 Tbsp yeast

9 to 12 cups whole wheat flour

Mix until the dough balls. Then knead for about 10 minutes. Let rise until the

dough has doubled in bulk. Then punch down and put in greased bread pans.

Let rise again in a preheated oven set to 170 degrees. Let rise for 30 minutes. Turn oven on to 350 degrees when the bread is done rising and then bake the loaves for 20 to 25 minutes.

Some of the whole wheat flour can be substituted with white flour, but I

wouldn't substitute too many cups. Only up to 3 or 4. I have never done

this, but I have a friend who has.

The dough enhancer is optional, but it helps the bread last longer and I

prefer how it comes out.

MACARONI AND CHEESE RECIPES

Macaroni and Cheese Lovers Macaroni and Cheese

Makes 8 servings

8 ounces uncooked elbow macaroni

1 cup chopped onion

2 tablespoons butter

2 cups hot milk

2 cups fine bread crumbs

8 ounces shredded cheddar cheese (2 cups)

2 tablespoons pimento

2 tablespoons chopped fresh parsley

4 eggs, beaten

1 10-ounce package sharp cheddar cheese, shredded

Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon dried mustard

1/2 teaspoon salt

1 to 11/4 cups milk

2 ounces shredded cheddar cheese (1/2 cup)

1/4 teaspoon granulated sugar

Fresh parsley for garnish

Cook macaroni according to package directions and drain. Line the bottom and sides of a metal 9-by-5-inch loaf pan with foil and spray with nonstick cooking spray. Sauté onion in butter. In a large mixing bowl, toss together macaroni, onion, hot milk, bread crumbs, cheese (not the sharp cheddar), pimento, parsley and eggs. Stir well. Lay half the noodle mixture into pan. Pack fairly well. Top with shredded sharp cheddar. Top with remaining macaroni mixture. Smooth top. Bake at 350 degrees for 45 minutes. Cool in pan 20 minutes. This is a must. While macaroni is cooling, make cheese sauce.

To make sauce: Melt butter with flour, stirring with wire whisk until smooth and lightly browned. Stir in mustard, salt, milk, cheese and sugar. Cook on medium-low heat until smooth. Set aside. To serve, carefully place a serving platter over loaf pan. Turn out macaroni onto platter; loaf should fall out easily. Peel foil from macaroni. Spoon sauce down center of macaroni loaf. Garnish with fresh parsley. Cut in slices to serve. -- Patty Clark, Gilbert, S.C.

Baked Macaroni and Cheese

Makes 8 servings

Topping:

2 tablespoons unsalted butter

1 cup fresh bread crumbs from French or Italian bread

Pinch salt

1 ounce sharp Wisconsin cheddar, American or Monterey jack cheese, shredded

(about 1/4 cup)

Macaroni and cheese:

2 eggs

1 12-ounce can evaporated milk (divided)

1/4 teaspoon hot pepper sauce

2 teaspoons salt (divided)

1/4 teaspoon ground black pepper

1 teaspoon dry mustard, dissolved in 1 teaspoon water

8 ounces uncooked elbow macaroni

4 tablespoons unsalted butter

11 ounces sharp Wisconsin cheddar, American or Monterey jack cheese,

shredded (about 23/4 cups)

To make topping: Heat the butter in a large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with the butter, until crumbs just begin to color. Season to taste with salt; set aside. When cool, stir in the cheese.

To make macaroni and cheese: Mix the eggs, 1 cup evaporated milk, hot pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl; set aside. Adjust an oven rack so it is about 6 inches from the broiler element and heat the broiler.

Meanwhile, bring 2 quarts water to a boil in a large heavy-bottomed saucepan or Dutch oven. Add remaining 11/2 teaspoons salt and the macaroni; cook until almost tender but still a little firm to the bite. Drain and return macaroni to the pan over low heat. Add the butter; toss to melt. Pour the egg mixture over the buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining evaporated milk and cheese, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Pour into a 9-inch square baking dish (or other ovenproof dish). Spread the topping evenly over the top. Broil until crumbs turn deep brown, 1 to 2 minutes. Let stand to set about 5 minutes. Serve immediately.

--From "American Classics" by the editors of Cook's Illustrated magazine

Macaroni and Cheese Pie

Makes 12 servings

16 ounces uncooked elbow macaroni

4 eggs, slightly beaten

8 ounces shredded cheddar cheese; sharp is preferred, but medium can be used

(2 cups)

8 ounces shredded Monterey jack cheese (2 cups)

1/2 cup margarine or butter (1 stick)

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon ground dry mustard

2 1/2 cups milk (see note)

Preheat oven to 350 degrees. Cook macaroni according to package directions and drain. While macaroni is cooking, grease a 2-quart glass baking dish.

Combine macaroni, eggs, cheeses, margarine, salt, pepper, mustard and milk; stir until margarine is melted. Pour mixture into a greased dish.

Bake for 45 minutes, until slightly browned and "set." Let stand 10 minutes before serving.

Note: For best flavor use whole milk or, even better, evaporated. But if you're concerned about fat, skim will work. Note: Try this with macaroni shells; the shredded cheese fills the shell for an extra-cheesy taste.

Mary's Macaroni and Cheese

Makes 8 servings

8 ounces uncooked macaroni

1 12-ounce can evaporated milk

1 1/2 cups whole milk

1 Pepper, to taste

8 ounces shredded sharp cheddar cheese (2 cups)

4 ounces shredded medium cheddar cheese (1 cup)

1/4 cup melted margarine or butter

2 eggs, beaten

Sliced cheese to cover macaroni

Cook macaroni according to package directions and drain. In a bowl combine macaroni, milk, salt, pepper, cheeses, margarine and eggs. Spray interior of slow-cooker with nonstick cooking spray. Pour in mixed ingredients. Cover with sliced cheese. Cover and cook on low 3 to 4 hours.

MANDARIN CHICKEN

Serves 3

1-1/2 pounds chicken tenderloins

1 egg white, slightly beaten

3/4 teaspoon salt

1-1/2 teaspoons cornstarch

2 cups peanut oil

3 scallions, thinly sliced

1-1/2 tablespoons Hoisin sauce

3/4 tablespoon soy sauce

Cut the tenderloins in small pieces (about 1") and toss them in a mixture of slightly beaten egg white, salt and cornstarch; set aside. Heat the oil in a heavy skillet or wok until hot. Cook the chicken cubes for 4-5 minutes, making sure to toss them so that the pieces separate and brown lightly. Remove the chicken from the skillet to a paper towel and drain all but 2 tablespoons of the oil from the skillet.

Heat the oil in the skillet and toss in the green onions, then the Hoisin sauce and then the chicken. Stir well before adding the soy sauce. Serve immediately.

MARINATED CUCUMBERS

Makes 4 servings

Marinated Cucumbers is easy on the cook when it's hot. I put these drained cucumbers on a salad plate with fresh tomatoes, throw them into a rice salad or serve them alongside grilled lamb chops or tandoori chicken.

2 cucumbers, peeled, seeded and cut into 1/4-inch slices

1 cup tarragon vinegar

1 cup water

1/3 cup chopped green onions (white and tender green parts)

2 tablespoons chopped fresh dill

1 tablespoon granulated sugar

1 teaspoon kosher salt

Freshly ground black pepper to taste

Combine cucumbers, vinegar, water, green onions, dill, sugar, salt and pepper in a large bowl; mix well, Cover and refrigerate for at least 3 hours but no more than 6. Drain well before serving.

-- Adapted from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

MEXICAN SHRIMP PASTA

4 oz. angel hair pasta, cooked in lightly oiled water, drained

** 1 pound shrimp, peeled

1-2 Tbsp olive oil

1/4 cup onion, diced

1 t. fresh minced garlic

1/2 cup fresh tomatillos, chopped

1/4 cup sliced black olives

1-2 fresh jalapenos, minced with seeds

1 cup fresh salsa

1 cup diced roma tomatoes

2 cup grated jack & cheddar cheese, mixed

1/4 cup sliced green onions

In large skillet, heat 1 Tbsp olive oil. Lightly cook the shrimp with the onion and garlic. Add tomatillos, jalapenos and olives. Sauté until shrimp are pink all the way through. Add salsa and season with salt & pepper to taste. Top with diced tomatoes and then with cheese. Melt the cheese under the broiler. Garnish with the green onions. Place portion of angel hair pasts on plate. Top with shrimp mixture.

** chicken breast, cut up, can be used instead of the shrimp, or you can use

avocados instead of any meat at all or in addition to the meat. A combination

of 1/4 lb shrimp and 2 avocados, diced in large chunks is good.

Stir the pasta, tomatoes, avocados, and green onions into the shrimp mixture, top with the cheese, and broil until melted. Then serve.

NECTARINES AND BLUEBERRIES

WITH CRYSTALLIZED GINGER AND LIME JUICE

Makes 4 servings

4 ripe nectarines, cut into thin wedges

1 pint blueberries, rinsed and sorted

1 tablespoon minced crystallized ginger

1 tablespoon fresh lime juice

In serving bowl, combine nectarines, blueberries, ginger and lime juice, and stir to blend. Cover and let stand at room temperature until ready to serve.

NEW POTATO AND SUGAR SNAP PEA SALAD

Makes 6 to 8 servings

Dressing:

1 shallot, cut up

1/4 cup seasoned rice vinegar

1 teaspoon Dijon mustard

Kosher or sea salt

Freshly ground black pepper

1/4 cup walnut or vegetable oil

Salad:

2 pounds new or red rose potatoes, cut into bite-size pieces

Salt

1 tablespoon olive oil

1/2 pound sugar snap peas, strings removed, peas cut into 1/2-inch pieces

2/3 cup frozen green peas, thawed

1/3 cup fresh chives, snipped into 1/2-inch lengths

1/4 cup torn fresh mint leaves

To make dressing: In a blender, puree shallot, vinegar, mustard, 1 teaspoon salt and black pepper to taste. Add oil and blend. Set aside.

To make salad: Boil potatoes in generously salted water until just tender, 10 to 15 minutes. Drain. Place in bowl and immediately toss with dressing. Set aside to cool. Meanwhile, while potatoes are cooking, heat olive oil in skillet over medium-high heat. Add snap peas and sauté until they turn bright green, about 2 minutes. Season with salt, add 1 tablespoon water and cook, covered, until snap peas are crisp-tender, 2 to 3 minutes longer. Remove from heat and allow to cool. Add snap peas, thawed green peas, chives and mint to potatoes and mix well. Taste and adjust seasonings.

NOR MY GAI

Yields: 2 pieces

1 cup sticky rice, uncooked

5 oz total: shrimp, chicken, Chinese roast pork, bbq pork, bbq duck, mushroom

(pick 3)

2 tbsp coriander, chopped

1 egg, beaten (optional)

1 tbsp oyster sauce

2 tbsp water

1/4 tsp salt

1/4 tsp chicken bouillon powder

1/4 tsp sugar

1 sheet dried lotus leaf*

* These come in packages of 8-10 leaves and are sold in Chinese stores.

1. Soak one lotus leaf in warm water for 30 minutes, weighing it down with small bowls if necessary.

2. Cook sticky rice according to package instructions, using a little less water than usual for firm rice. Cool to room temperature.

3. If using BBQ chicken or duck, take meat off bones.

4. If using shrimp, shell, rinse and drain.

5. If using dried mushrooms, soak in warm water until soft (up to one hour). Rinse, squeeze dry and stem.

6. Dice the combination of ingredients you have chosen.

7. Heat oil in large non-stick pan and sauté diced food lightly, adding oyster sauce diluted with water.

8. Mix in cooked sticky rice. Stir well.

9. (Optional) Fry egg in separate skillet make a thin egg sheet. Cut into fine strips.

10. Pat dry softened lotus leaf and brush back of leaf lightly with oil. Cut leaf in half.

11. Put half the rice mixture on one leaf and garnish top with pile of egg strips.

12. Wrap rice in a rounded bundle. Repeat with the other half.

13. Either cook immediately or store away in fridge for later use.

14. Steam for 10 minutes on high, or microwave for 2 minutes on high. Before microwaving, wet bundles on the outside. Then place in covered dish.

15. The steaming method is preferable. It yields a moister version and the longer cooking time allows the rice to absorb the fragrance of the leaf.

This recipe is from the book Have Some Dim Sum by Evelyn Chau.

NUTMEG FEATHER CAKE

1/4 cup butter or margarine

1/4 cup shortening

1 1/2 cups sugar

1/2 tsp vanilla

3 eggs

2 cups sifted flour

1 tsp soda

1 tsp baking powder

1 1/2 to 2 tsp ground nutmeg

1/4 tsp salt

1 cup buttermilk or sour milk

Cream together butter and shortening; gradually add sugar, creaming until light. Add vanilla, then eggs, one at a time, beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased and lightly floured 13 x 9 x 2 inch pan. Bake

at 350 deg. F. for 30 minutes or until done. Cool completely in pan. Top with broiled coconut topper.

BROILED COCONUT TOPPER

Cream:

1/4 cup butter

1 cup brown sugar

Add:

2 tbsp light cream, and mix well.

Stir in:

1 cup flaked or shredded coconut.

Spread over warm cake. Broil 4 to 5 inches from heat, about 4 minutes or until golden brown. Serve warm.

OLIVE INFORMATION AND RECIPES

A proper appreciation of olives begins early and fixates more on the fingers than mouth.

It usually starts with the pedestrian but quite serviceable canned black olives that toddlers -- and perhaps even this adult when no one is looking -- delight in shoving on their fingers and delicately nibbling off.

From my own fingertip munchies grew a love affair with olives, their oils and anything that can be made with either, from tangy Kalamata tapenade spread to Spanish olives stuffed with almonds to crisp crostini bathed in the golden, peppery oil.

Olives are an easy way to add bold flavors (and a bit of good fat) to vegetarian dishes. The oil adds a savory touch to soups and spreads, while the fruits add a meatiness to pasta and rice dishes.

Thanks to food writer Ford Rogers there is a cookbook dedicated to the numerous varieties of olives and their oils -- "Olives: Cooking with Olives and Their Oils" (Ten Speed Press, 2002, $17.95).

Rogers' lusciously illustrated book is like a well-balanced meal. It offers just the right amount of history and tips for selecting, cooking, storing and pitting, before moving on to the main course -- 50 recipes for everything olive. Among his suggestions:

Because all olives are cured with some amount of salt, be sure to taste before adding additional salt to a dish. Particularly salty olives can be toned down by simmering in water for 10 minutes, or rinsing before using.

Olives should always be kept moist, either in the brine they were packed in, plain water or drizzled with olive oil. They can be kept at a cool room temperature for two weeks in olive oil, but should be refrigerated for longer storage.

Olives that come in brine should be rinsed before eating or cooking.

There is no one method of pitting. For olives about the size of cherries, such as Kalamata, a metal cherry pitter works best. For other sizes, try cutting them around the center and pulling apart the sides, or smashing them like garlic.

Avoid buying olive oil in plastic containers, because the oil can absorb some of the compounds in the plastic and develop an off taste.

Olive oil can be stored up to two years in a cool cupboard away from light and heat.

Because olive oil has a low smoke point and its flavors break down at temperatures above 140 degrees, expensive oils are wasted in frying and baking. Keep those for drizzling over salads and bread, and buy cheaper oil for cooking.

TOMATO SOUP WITH RED WINE AND KALAMATA OLIVES

4 to 6 servings

3 pounds fresh tomatoes, sliced (or 40 ounces canned)

1/2 cup chopped onion

3 cloves garlic, minced

3 cups high quality Bordeaux wine

1 tablespoon dark brown sugar

1 tablespoon Worcestershire sauce (or vegetarian version)

1 tablespoon chopped fresh dill, plus 1 1/2 tablespoons for garnish

2 tablespoons tomato paste

3 sprigs fresh parsley

1 small bay leaf

Salt and freshly ground black pepper, to taste

1 cup Kalamata olives, pitted and sliced

Place all ingredients except the olives and dill for garnish in a 4-quart stockpot. Bring to a boil, lower heat, cover and simmer 20 to 30 minutes, or until tomatoes are tender.

Pour the soup through a mesh strainer, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Rinse out the soup pot and return the soup to the pot.

Bring to a simmer.

Soup can be served warm or chilled. When ready to serve, divide soup among serving bowls. Distribute olives among the bowls, and top each with a sprinkling of dill.

LENTILS WITH ALPHONSO OLIVE ROUILLE

6 servings.

3 tablespoons olive oil

1/4 cup finely chopped shallots

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

2 cups dried lentils, rinsed and drained

4 cup vegetable broth

A bouquet garni of 1 bay leaf and 3 sprigs each of fresh oregano and parsley,

tied together

Salt and freshly ground black pepper, to taste

2 tablespoons red wine vinegar

1/3 cup soft fresh bread crumbs

2 cloves garlic, whacked and peeled

1/2 cup Alphonso olives (or other green olives)

2 hot red peppers, seeded and chopped, or 2 teaspoons hot pepper sauce

5 tablespoons extra-virgin olive oil

Heat the 3 tablespoons of olive oil in a large skillet over a medium-high flame. Sauté the shallots, celery and carrots until the shallots are soft and translucent, about 2-3 minutes.

Add the lentils, broth and bouquet garni and bring to a boil.

Cover, lower heat and simmer 15-25 minutes, or until the lentils are tender but still hold their shape. Time will depend on variety of lentils.

Meanwhile, combine the vinegar, bread crumbs, garlic, olives and peppers in a food processor or blender. Pulse until mixture is finely chopped. Scrape down the sides as needed.

With the machine running, pour in the extra-virgin olive oil until the mixture is smooth.

Discard the bouquet garni from the lentils and season with salt and pepper to taste. To serve, place a dollop of rouille on each bowl of lentils.

Here's another recipe for Rouille:

Rouille

1 red pepper, roasted and peeled

2 cloves garlic

1 pieces of white bread torn into pieces

1 egg yolk

1 tablespoon Dijon mustard

Juice of one lemon

1/2 cup olive oil

Salt and pepper

In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

PAD THAI

Serves: 2

1/4 cup vegetable oil

3 large cloves garlic, minced

2 to 3 ounces dried wide rice noodles, softened in warm water

1/3 cup slivered dried tofu

2 tablespoons distilled rice vinegar or cider vinegar

1 tablespoon dried baby shrimp

1 tablespoon salted Tien Jing cabbage or salt-packed capers, rinsed and

1 teaspoon nam pla (fish sauce)

2 tablespoons unsalted dry roasted peanuts, coarsely ground

1/2 teaspoon roasted dried chili powder (recipe below)

1 tablespoon sugar

4 ounces fresh bean sprouts (1 cup), plus more for garnish

10 to 12 blades Chinese chives or 2 whole scallions, cut into 1-inch pieces

1 large egg

1/2 head Belgian endive, sliced into 2 to 3

1 lime, sliced into wedges

1. Heat a 12-inch nonstick skillet or flat-bottomed wok over high heat for 1 to 2 minutes. To test for readiness, put your hand 2 to 3 inches above the skillet. If you can feel the heat, the skillet is hot enough. Add 3 tablespoons of the oil and the garlic, and cook, stirring constantly, until the garlic is golden brown. Reduce heat to medium, add noodles, and cook, stirring with two spatulas to separate the noodles. If noodles start to clump, lower heat and add 1 tablespoon water, stirring and tossing. Continuing to add water 1 tablespoon at a time if necessary, stir-fry until the noodles are cooked but not soggy.

2. Add tofu, vinegar, dried shrimp, salted cabbage and nam pla, and continue to cook, stirring, for 1 minute. Sprinkle the peanuts, dried chile powder, and sugar on top of the noodle mixture, and stir to combine; quickly mix in bean sprouts and Chinese chives.

3. Push noodle mixture to one side of skillet, and add remaining 1 tablespoon oil to the center of the skillet. Break egg directly into oil and scramble it lightly. When egg begins to set, push noodle mixture back on top of egg, then slide onto a serving platter. Garnish with bean sprouts, Chinese chives, banana blossom, and lime wedges. Serve immediately.

Roasted Dried Chili Powder

Makes about 1/2 cup

When making chili powder, work in a well-ventilated area. To clear the air afterward, boil 1 cup of vinegar and 4 cups of water in a saucepan for at least 30 minutes.

1 cup dried de árbol or Japonés chilies for mild to medium-spicy powder

or 1 cup dried chiltepín chilies for extremely spicy powder, stems removed

Sea salt

1. In a 12-inch skillet, dry-roast the dried chilies over medium heat, shaking the skillet or tossing and stirring with a wooden spatula to ensure even heating, until blackened. To reduce the fumes, add a pinch of sea salt to the skillet. Transfer to a plate to cool completely.

2. In a food processor fitted with the steel blade, process the chilies until they turn to powder. Let the powder settle in the machine for at least 2 minutes. When you remove the food processor lid, do so at arm's length, and do not inhale the powder. Carefully transfer the powder to a glass jar, and seal with a tight-fitting lid. Store at room temperature for up to a year.

PASTA and BEAN SOUP

1/2 cup Macaroni -- shells, elbow, etc.

2 tablespoons Vegetable Oil

1 medium Onion -- chopped

1 clove Garlic -- minced

1/2 medium Green Bell Pepper -- chopped

3 cups Water -- or vegetable stock

2/3 cup Tomato Paste

15 ounces Chickpeas, canned -- drained

16 ounces Kidney Beans, canned -- drained

3/4 teaspoon Black Pepper -- freshly ground

1/2 teaspoon Thyme -- crushed

1 dash Cayenne Pepper

1 teaspoon Mrs Dash, salt free seasoning blend

Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Sauté until tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired.

Variations: - substitute or add other vegetables such as chopped sweet red

shredded carrot to sautéed veggies; substitute 1 tsp. basil and 1 tsp. oregano for thyme, and cayenne pepper.

PLUM FRUIT LEATHER

5 cups sliced fresh plums, (about 12 plums)

1/4 to 1/2 cup sugar, honey OR light corn syrup

Combine fruit in saucepan with sugar and bring mixture slowly to a boil, stirring constantly. Boil 3 minutes, stirring to prevent scorching. Pour into blender and puree. Cool to lukewarm.

Cover cookie sheets or another level drying surface with clear plastic wrap. For a stable surface, tape plastic wrap down. Pour puree on surface and spread to 1/8-inch thickness. You can also use 1/3 cup portions and spread in uniform circles.

Stretch a piece of cheesecloth or lay a window screen over but not on the surface of fruit to keep clean. Dry in full sunlight 6 to 12 hours. If not dry after first day, bring inside overnight before returning outside the next day.

To dry in oven, preheat oven to lowest temperature setting, turn off and set fruit purees in middle of oven. You may need to reheat occasionally to maintain warmth. Be sure to open oven door every few hours to let moisture escape. Takes 1 to 2 days to dry.

To store, cut plastic wrap to separate individual jerky pieces, roll each piece with plastic wrap attached, wrap each roll in another piece of plastic wrap and seal tightly. Can be frozen in airtight bags for longer storage.

RED LOBSTER CHEDDAR BISCUITS

2 Cups Bisquick

1/4 Cup Buttermilk

1 Cup Shredded Cheddar Cheese

2 Tablespoons Butter

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Dried Parsley, Crushed fin

Preheat oven to 400 degrees. Combine Bisquick, buttermilk, and cheese in a medium bowl. Mix by hand until well combined. Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or non-stick cookie sheet. Flatten each biscuit a bit with your fingers.

Bake for 18-20 minutes or until the tops of the biscuits begin to brown. (Note: Cooking time may vary depending upon oven.)

In a small bowl, combine the butter with the garlic powder. Heat this mixture in the microwave for 30 seconds. Brush a light coat over each fully baked biscuit immediately upon removing from oven. Sprinkle a dash of parsley on each biscuit.

ROASTED GAME HENS

WITH CILANTRO CURRY BUTTER

1/3 cup fresh cilantro, chopped

5 tbsp. butter, melted

3 tbsp. honey

1 tbsp. lemon peel, grated

1 tbsp. orange peel, grated

2 tsp. curry powder

1 tsp. ground ginger

2 large oranges, cut into 4 thick rounds

4 Cornish game hens, about 1-1/4 pound each

Salt and pepper

Preheat your oven to 375 degrees.

Mix the cilantro, butter, honey, lemon and orange peel, curry powder and ginger in a bowl and whisk to incorporate.

Place the four orange slices on the bottom of a roasting pan and top with the game hens. Season with salt and pepper. Rub half of the cilantro curry butter onto the birds and roast until hens have reached an internal temperature of 165 degrees. Check temperature by inserting a meat thermometer into the thickest part of the thigh. Baste every 15 minutes with remaining butter. chef2chef.com

SHELL BEAN SALAD WITH CORN

AND CHERRY TOMATOES

Serves 6 as a salad or side dish

1 1/2 pounds fresh shell beans (cranberry, tongue of fire, cannellini, butter, flageolets or black-eyed peas), removed from pods

5 tablespoons extra virgin olive oil, plus a little extra

1 medium yellow onion, outer skin removed and cut in half

1 carrot, peeled and cut into 4 pieces

1 rib celery, cut into 4 pieces

3 sprigs fresh oregano

3 sprigs fresh thyme

1 bunch fresh parsley

1 bunch fresh basil

2 ears of corn, shucked

1 cup cherry tomatoes, about 6 ounces, stems removed and cut in half

1 lemon

1 chunk pecorino Romano cheese

Pour 1 tablespoon olive oil into a medium-size Dutch oven or pot and set over medium heat. Take 1/2 the onion, cut in half again and add to pot with carrot and celery. Tie oregano, thyme and 6 parsley sprigs into a piece of cheesecloth and set into pot. Sauté 3 or 4 minutes until the onion begins to soften. Add shell beans and cover with water so it's about 1 inch over the beans. Bring water to a very gentle simmer. Check beans periodically. When they are done they will be very tender and creamy, but not mushy. If they are at all crunchy or starchy, continue cooking. They should be done anywhere from 15 to 45 minutes, depending on the bean.

When beans are cooked, season with salt until the liquid tastes like lightly salty sea water and plunge 2 healthy sprigs of fresh basil into pot. Stir, remove from heat and drizzle 3 tablespoons olive oil over the top. Set in refrigerator to cool.

While the beans are cooling, cut kernels off the corn cobs using a serrated-edge knife. (This would also be a good time to cook the fava beans if you plan to do the recipe variation below). Finely chop remaining 1/2 onion and sweat over low heat in 1 tablespoon olive oil for about 10 minutes. Add corn and saute a few minutes, until just tender. Season with salt and pepper and remove from heat.

Once beans are cooled to room temperature, discard the vegetables and herbs and strain off the liquid. You can save this tasty broth for another use. Toss together the corn, shell beans and cherry tomatoes. Have within reach the extra virgin olive oil, lemon, basil, parsley and salt and pepper.

Drizzle enough oil to lightly coat beans. Add a squeeze of lemon juice; tear small pieces of basil and parsley into dish. Then season with salt and pepper, alternately tasting and seasoning the dish until the flavors meld. No single ingredient should dominate. If you like, you can zest a bit of lemon peel into it.

Arrange the bean dish on a plate or shallow bowl and pass the cheese with a grater around the table to shave over the salad.

Variation: For an added element, substitute 1/2 pound of shell beans listed above with 1 pound of fava beans. Prepare favas by removing them from their pods. Then blanch for 1 to 2 minutes in salted boiling water, until tender and not starchy. Plunge cooked beans into a bowl of ice water. Finally, slit the end of each bean with your thumb and press it between your thumb and forefinger to pop it out of the skin before tossing the favas with the salad.

SHELL BEANS INFORMATION

Fresh shell beans are well worth the extra effort

By Mark Sullivan with Katie Sullivan Morford; Special to the Mercury News

My grandfather was an inspired cook. I can still picture his mammoth hands laying the table with his signature dishes: succulent bone-in loin of pork, vats of creamy mashed potatoes and bowls of buttery vegetables, whatever was in season. He was just as happy when he was tinkering in the kitchen as he was eating the fruits of his labor. Peeling potatoes, shelling beans and pitting cherries were never work to him. But my grandfather was from a different generation.

People today often can't be bothered with the drudgery of home cooking, which is probably why the old-fashioned notion of shelling beans on the front porch is nearly obsolete. It's a shame, really, because fresh shell beans are one of the true delights of summer cooking. There's something wonderful about communing with family and friends around a bowl of fresh beans that need to be plucked from their pods.

Shell beans, affectionately called ``shellies'' in the South, are legumes with seeds that are harvested, removed from their pods and cooked fresh, rather than dried. Indeed, every type of dried bean lined up on your supermarket shelf, from black-eyed peas to soybeans, was at one time fresh and tender, tucked safely into a pod. And while I'm a true fan of slow-cooked dried beans, in my book they don't measure up to their fresh counterparts.

All shell beans grow in pods of various sizes and colors, depending on the variety. Favas, also known as broad beans, come in bright green pods that look like fat arthritic fingers. Cranberry bean pods are speckled pinkish red, and black-eyed peas are nestled into long, skinny, dark pods. The pods themselves should be firm, and filled out with beans from end to end. To shell them, split the pods open lengthwise and pop out the beans. Don't be daunted by the task of shelling. My 4-year-old niece can shell a pound of cranberry beans in 10 minutes flat.

Fava beans are the first of the shell beans to arrive at the Village Pub each year, showing up in spring and continuing on into summer, growing larger and starchier as the season progresses. Favas are followed by cranberry beans, and later in the summer, cannellini beans, butter beans and tender little flageolets, among others. We relish each one.

While you may not stumble upon as many varieties of shell beans as we might get at the restaurant, favas and cranberry beans are fairly common, particularly in farmer's markets and specialty stores.

The beauty of shell beans lies in their subtlety and creamy, tender texture. They demand a simple preparation, not complex flavors. The key with shell beans is proper cooking. Most shell beans require a gentle simmer for anywhere from 15 to 45 minutes, depending on their size. At work, I cook the beans in a flavorful liquid of onions, carrots, celery and herbs until the beans are creamy without a hint of crunch or starchiness. Just before I pull them off the heat, I plunge in a few hearty sprigs of basil, which infuses the beans with a tremendous, bright flavor.

The one exception to this cooking method is fava beans, which should be simply blanched for a minute or two and then immersed in ice water. Favas also differ because they have a thin, bitter skin around each bean. While a purist might remove the skin before cooking the beans, this is quite labor-intensive. I suggest slipping the skin off after you've blanched the beans. It's easier.

All of the work in the recipe is on the front end -- shelling and cooking the beans. Putting it together is a snap. You'll notice that I didn't specify amounts for several ingredients in the recipe. That's because it's really up to you and your palate to season the dish. Once you combine the corn, cherry tomatoes and beans, you'll flavor the dish with olive oil, lemon juice and zest, basil, parsley, salt and pepper. Take time to add a little of this and a little of that, tasting as you go, until the flavors come to life. Pass a nice chunk of fresh pecorino around the table to shave over the salad. It's the perfect finishing touch.

Feel free to play around with the ingredients in this recipe. Experiment with varieties of summer's best tomatoes. Add fresh English peas or tender green beans. Crumble a bit of a goat cheese or feta over it instead of pecorino. Add a few slices of bacon to the pot when you cook the beans, or cut the bacon into strips and sauté it with the onions before you add the corn. Finally, because the ingredients in this recipe are so simple, use only the best. Good ingredients will make this a delicious dish -- one my grandfather would have been delighted to cook, and to eat.

SLIPPERY JACKS

10 to 12 pints

3 gallons large yellow cucumbers that have been peeled, cored and cut into 1/2-

inch slices

2 cups lime (calcium hydroxide)

8 1/2 quarts water

1 cup vinegar

1 small bottle red food coloring

1 teaspoon powdered alum

2 cups vinegar

2 cups water

10 cups sugar

8 sticks cinnamon

2 (10-ounce) packages red hot candies

Mix lime and 8 1/2 quarts water and pour over cucumbers in a large crock or non-aluminum container. Let stand for 24 hours.

Pour off water and carefully rinse with clear water until all lime is removed, being careful not to break up rings. Cover with clear water and let soak for three hours. Drain water.

Mix 1 cup vinegar, food coloring and alum. Mix with rings and add enough water to cover. Simmer for two hours on stove, drain and discard liquid.

Mix 2 cups vinegar, 2 cups water, 10 cups sugar, cinnamon sticks and red hots in a large saucepan. Boil until candy and sugar melt, then pour over cucumber rings. Let stand eight to 12 hours or overnight.

Drain off syrup and save. Reheat the syrup and pour over rings. Let them stand for a day. Very slowly over low heat, heat the rings until very hot and then to just boiling.

Pack in drained, sterilized jars that have been sitting in boiling water. Seal with clean lids and rings that also have just come from a boiling water bath.

SMOKY POTATO SALAD

08/06/02

You can control the heat in this unusually good potato salad by controlling the amount of chipotle chilies. Be careful, it's addictive.

2 pounds small red potatoes

2 tablespoons coarse sea salt (divided; see note)

1/2 cup finely chopped red onion

1 tablespoon adobo sauce from can of chipotle chilies

1 chipotle chile, finely minced, from the can

1 cup mayonnaise

1 bunch fresh cilantro, finely chopped

Boil potatoes in a medium saucepan with 1 quart water and 1 tablespoon sea salt until tender; drain and cool until easy to handle. While potatoes cool, combine onion, adobo sauce, minced chipotle, mayonnaise, cilantro and remaining 1 tablespoon sea salt; stir until well-mixed. Cut potatoes in half and gently toss with the dressing.

Note: If you substitute regular salt for coarse sea salt, use a much smaller amount.

SOUTHERN FRIED CHICKEN

Makes 4 servings

4 bone-in, skin-on chicken half-breasts (approximately 1 pound each), halved

2 1/2 tablespoons kosher salt (divided)

3 teaspoons white pepper (divided)

2 cups buttermilk

2 cups self-rising flour

2 teaspoons paprika

Solid vegetable shortening (Crisco, for example) for deep-frying (approximately 6

cups)

Lemon or orange slices for garnish

Put the chicken into a deep bowl. Season with 1/2 tablespoon of the salt and 1 teaspoon of the white pepper. Add the buttermilk. Cover and refrigerate for 30 minutes.

While the chicken is soaking, thoroughly combine the flour, the remaining 2 tablespoons salt, 2 teaspoons white pepper and the paprika in a quart-sized resealable plastic bag. Set aside.

Transfer the chicken to a sheet pan and let air-dry for 20 minutes.

Begin heating the shortening in large cast-iron skillet until it reaches 325 degrees F.

When the oil is ready, add 1 chicken half-breast at a time to the seasoned flour. Lightly coat with flour and carefully place skin-side down in the hot oil. Cook for 10 minutes, then turn and cook for 10 minutes longer. Give the chicken 2 more turns, approximately 5 minutes on each side.

Fry until the juices run clear and the meat inside is no longer pink, and registers 170 degrees F on an instant-read thermometer.

Serve with lemon or orange slices.

SOUTHERN PORK CHOPS

4 pork rib chops

1 clove garlic, cut in half

1 Tbs. paprika

1 tsp. seasoned salt

1 tsp. sage, crumbled

1/2 tsp. cayenne pepper

1/2 tsp. pepper

Prepare grill or broiler. Rub both sides of pork chops with garlic. Combine

next 5 ingredients in a bowl. Press seasoning mixture into pork chops with

hands to adhere. Grill pork chops 7-8 minutes per side or until cooked throughout.

STICKY CHICKEN

HOT, SPICY, TANGY, FROM SMARTCHICKEN.COM

1 Whole chicken, cut up

1 cup cider vinegar

1 Tbsp. Worcestershire sauce

1 Tbsp. chili powder

1 tsp. salt

1 tsp. black pepper

1 tsp. hot pepper sauce

3/4 cup K.C. Masterpiece Barbecue Sauce

Place chicken in a shallow glass dish or large re-sealable plastic bag. Combine vinegar, Worcestershire sauce, chili powder, salt, pepper and hot pepper sauce in small bowl; pour over chicken pieces. Cover dish or seal bag. Marinate in refrigerator at least 4 hours, turning several times.

Pre-heat grill to medium heat. Oil grids to prevent sticking. Place dark meat on grill 10 minutes before white pieces. Grill chicken for 30-45 minutes, turning once or twice. Turn and baste with barbecue sauce the last 10 minutes of cooking. Chicken is done when meat is no longer pink by the bone, about 45 minutes.

Remove chicken from grill and baste with barbecue sauce. Serves 4.

SWEET CORN RISOTTO

Serves 4

2 ears fresh corn

3 cups chicken broth

2 cups water

1/4 cup olive oil

1/4 cup finely chopped onion

2 teaspoons minced garlic

2 cups (14 ounces) Arborio rice

2/3 cup dry white wine

4 tablespoons ( 1/2 stick) unsalted butter, cut into pieces

1 cup finely grated Asiago cheese (about 6 ounces)

1 small tomato, finely chopped

1/4 cup finely chopped fresh chives

Salt

Working in a shallow bowl, remove corn kernels from cobs, then scrape each cob with a knife to extract juice. Reserve kernels and cobs, separately.

Bring broth, water and cobs to a simmer over medium heat. Continue to simmer mixture while you go to the next steps.

Heat oil in a 3-quart saucepan over medium heat and sauté onion for 5 minutes, until soft. Add garlic and sauté 30 seconds longer. Add rice and sauté, stirring constantly, 1 minute longer. Add wine and simmer, stirring constantly, until all liquid is absorbed.

Add 1 cup of simmering broth and cook rice at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before you add the next, until rice is creamy but al dente, about 18 minutes total. (You will probably use only about 2 1/2 cups of broth. For softer rice, continue stirring and adding more liquid.)

Remove pan from heat and stir in butter and 1/2 cup of cheese. Gently fold in corn kernels and any juice, the tomato and chives, and stir until butter and cheese have melted, then season to taste with salt. Thin risotto with leftover broth, if desired, and serve sprinkled with remaining 1/2 cup cheese. Serve as an entree or as a side dish with grilled chicken.

SWEET LEMON SPARERIBS

6 pounds pork spareribs -- cut into serving pieces

1 (6 ounce) can frozen lemonade concentrate -- thawed

3/4 cup barbecue sauce

Place pork in Dutch oven (or any heavy pot with a lid). Add enough water

to cover pork. Heat to boiling; reduce heat to low. Cover and simmer

about 1 1/2 hours or until tender.

Remove pork to rectangular 13 × 9 × 2-inch baking dish. Mix lemonade

concentrate and barbecue sauce. Pour over pork; turn pork to coat with

marinade. Cover and refrigerate, turning pork occasionally, at least 4

hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct

heat.

Remove pork from marinade; reserve marinade. Grill pork, meaty sides up,

uncovered 4 inches from MEDIUM-HOT heat about 30 minutes, turning and

brushing frequently with marinade, until glazed and heated through.

Discard any remaining marinade. Yield: 6 to 8 servings.

THE ULTIMATE SHRIMP SANDWICH

3/4 lb (340 g) cooked shrimp, coarsely chopped

1/4 cup (60 ml) chopped green pepper (capsicum)

1/4 cup (60 ml) chopped celery

1/4 cup (60 ml) chopped cucumber

1/4 cup (60 ml) diced tomatoes

1/4 cup (60 ml) finely chopped scallion (spring onion), green and white parts

1/4 cup (60 ml) mayonnaise

Salt and freshly ground pepper to taste

Hot sauce to taste (optional)

6 hot dog buns (frankfurter rolls)

2 Tbs (30 ml) butter

1 cup (250 ml) shredded lettuce

Combine the shrimp, vegetables, mayonnaise, salt, pepper, and optional hot sauce in a bowl and toss to combine thoroughly. Spread the buns with butter and divide the lettuce among them. Top with the shrimp mixture. Serves 6.

Bon appetit from the Chef at World Wide Recipes

TUNA SALAD INFORMATION AND RECIPES

The two key elements are tomatoes and canned tuna. For this salad, you shouldn't mind using store-bought tomatoes. Slightly under-ripe tomatoes, the kind shoppers find in most supermarket produce departments, may not be the tastiest, but they work well as containers for cold tuna salad.

The firm tomatoes are easy to carve and hollow out and will hold their shape even when stuffed with the creamy filling.

The quality of the canned tuna is important. Don't buy chunk light or the less expensive tuna. Buy the albacore tuna. The taste and texture difference in the albacore tuna will distinguish the salad.

The chunk light tuna is too finely flaked and will create a mushy tuna salad: fine as a sandwich filling, but unacceptable as a stuffing for tomatoes.

For best results, make the tuna salad filling a couple of hours before serving so it will thoroughly chill. However, it is not necessary to make the salad the night before; in fact, it's better not to, because the flakes of tuna hold moisture and can make the filling watery the second day. If that happens, remix to blend the juices back into the mayonnaise binder.

TIP: An experienced chef once showed me how to make tuna salad that would never have a fishy or metallic taste from the can ...

When you drain the tuna, put it in a fine-meshed colander; don't just drain it from the can. She rinsed the tuna in a colander with cold water and while rinsing, she broke up the chunks with her fingers so that the flakes of tuna were uniform in size. After rinsing, she would put the colander of tuna in the refrigerator for 30 minutes while it drained some more.

Cooks with clever knife skills can cut tomatoes in many attractive ways. Cooks with basic tools and dexterity might stick to hollowing out whole tomatoes.

Cut off the tomato's stem end and work from that position because the blossom end of the tomato is generally flatter and will sit better on a plate or platter.

It's no longer necessary to skin or peel tomatoes, because the newer varieties have thinner skins already. After hollowing out the tomato (reserve the tomato insides for sauces or salsas), turn it upside down to drain for 20 minutes.

If you won't be stuffing the tomato shells within a half hour, put the upside-down tomato shells on a paper towel in the refrigerator until ready to fill.

FAMILY-STYLE TUNA SALAD

4 to 6 servings

2 (6-ounce) cans albacore tuna

2 hard-cooked eggs, chopped

1 cup chopped celery

3 tablespoons chopped sweet pickle

2 tablespoons finely chopped onion

1 teaspoon finely chopped parsley, optional

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon red pepper

Dash of hot pepper sauce

1/2 cup mayonnaise

1 teaspoon Creole-style mustard

Rinse and drain albacore tuna in a colander. Refrigerate for 30 minutes while the tuna drains.

Mix flaked tuna with chopped eggs, celery, sweet pickle, onion, parsley. Season with salt, black and red peppers, hot pepper sauce, and mix together. Stir in mayonnaise and mustard to moisten and bind. Chill.

CLASSIC TUNA SALAD

4 servings

2 (6-ounce) cans albacore tuna

2 tablespoons juice from 1 lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup minced celery

2 tablespoons minced red onion

2 tablespoons minced dill or sweet pickles

1/8 teaspoon minced garlic

2 tablespoons minced fresh parsley leaves

1/2 cup mayonnaise

1/4 teaspoon Dijon mustard

Drain the tuna in a colander and shred with your fingers until no clumps remain and the texture is fine and even.

Transfer the tuna to a medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic and parsley until evenly blended. Fold in mayonnaise and mustard until tuna is moistened.

Salad can be covered and refrigerated for up to three days.

FRENCH TUNA SALAD

4 servings -- or enough to generously fill 2 large beefsteak tomatoes

3 tablespoons mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

2 (6-ounce) cans albacore tuna, drained

1/2 cup ripe avocado, peeled, pitted, and diced

1 tablespoon minced shallot

2 tablespoons chopped celery

1/2 teaspoon finely chopped basil leaves

To make dressing: In small bowl, whisk together mayonnaise and mustard. Season with salt and pepper.

In large bowl, add tuna and break into small pieces with back of fork. Add avocado, shallot, celery, basil and dressing. Stir to combine. Refrigerate until ready to serve or stuff in tomatoes.

Tips on stuffing tomatoes ...

Choose firm tomatoes that will hold their shape when cut and hollowed out.

Cut from stem end and scoop out seeds and flesh, being careful not to break outer shell of tomato.

Drain hollowed-out tomatoes upside down with stem tops of tomatoes saved alongside. Refrigerate.

Fill hollowed-out tomato with chilled tuna salad shortly before serving.

Garnish with stem tops, if desired.

UPSIDE DOWN CAKE WITH MIXED DRIED FRUITS

Makes 8 servings

This is a wonderfully delicate, buttery cake that is worth making even during the height of the summer fruit season, but will be especially welcome during the winter months. The Los Angeles Times test kitchen staff used a mixture of dried apricots, cherries and plums.

Fruit and topping:

2 1/3 cups dried fruits

3 tablespoons unsalted butter

3/4 cup firmly packed light brown sugar

Cake:

1/2 cup unsalted butter (1 stick; see note)

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/8 teaspoon almond extract

2 eggs, at room temperature

1 cup buttermilk

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

Fruit and topping: Place the fruit in a saucepan, cover with water and bring to a boil. Simmer, partially covered, until the fruit is plump and soft, about 30 minutes. Drain and set aside. Melt the butter in a 10-inch cast-iron skillet, then whisk in the sugar. When it has melted, turn off the heat and allow the syrup to settle evenly over the bottom. Arrange the fruits attractively over the top, the cut sides facing up. If some pieces are very large, you might cut them into halves or quarters so the cake will be easy to slice.

Cake: Heat the oven to 375 degrees. Beat the butter with the sugar until light and fluffy, then add the vanilla, almond extract and eggs, one at a time, and beat until thoroughly smooth. Scrape down the bowl between additions, then add the buttermilk. In another bowl, sift or whisk the flour, baking soda, baking powder and salt together so they are combined evenly. With the mixer on low, add to the batter in 3 or 4 separate additions. Spoon the batter over the fruit, then bake in the center of the oven until the cake is golden and starting to pull away from the sides, about 25 to 35 minutes. Cool for 5 minutes, then place a serving plate over the skillet, grasp both together and flip them over. Remove the skillet. Serve while still a bit warm or when fully cooled.

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

WALLA WALLA SWEET ONION MARMALADE

Makes about 7 half pints

About 2 1/2 pounds Walla Walla onions (or other sweet onion, such as Vidalia)

1 1/2 cups apple juice

3/4 cup red wine vinegar

1 tablespoon finely minced fresh garlic

2 teaspoons rubbed sage (optional)

1 teaspoon salt

1/2 teaspoon ground white pepper

1/2 teaspoon yellow mustard seeds

Heaping 1/4 teaspoon crushed red pepper flakes

4 cups granulated sugar

1/2 cup firmly packed light brown sugar

1 1.75-ounce box Sure Jell For Lower Sugar Recipes (see note)

1 teaspoon butter, margarine or vegetable oil

Wash 7 half-pint canning jars and keep hot until needed. Prepare 2-piece canning lids as manufacturer directs.

Peel the onions. To create strips that are about 1/4 inch thick and about 11/2 inches long, cut each onion into quarters lengthwise, from stem through the root end. Then cut crosswise down through each quarter chunk about every 1/4 inch. Cut enough onion to measure 7 cups. Place the prepared onions in a 6- to 8-quart heavy-bottomed pot. Stir in the apple juice, red wine vinegar, garlic, sage, salt, white pepper, mustard seeds and red pepper flakes, and mix thoroughly.

Measure the granulated sugar into a bowl, then remove 1/4 cup and set aside in a small bowl. To the larger amount of granulated sugar, add the brown sugar and mix. To the 1/4 cup of granulated sugar, stir in the pectin. Stir the pectin-sugar mixture into the onion mixture in the pot. Add the butter (the fat reduces foaming). Place the pot over high heat; bring the mixture to a full rolling boil, stirring constantly. Immediately stir in the remaining sugar mixture. Bring the mixture to a full rolling boil and then boil for exactly 5 minutes, stirring constantly. Remove from heat; skim off foam if necessary.

Ladle the hot marmalade into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lids. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Remove and let cool overnight on the counter without disturbing the jars.

Alternatively, omit the boiling-water processing and simply store the jars in the refrigerator.

Note: This commercially prepared pectin used to be called "Sure-Jell Light" fruit pectin. It's designed to be used with recipes that contain at least 25 percent less sugar than is required with other fruit pectin products.

WHITE RICE

Serves 4 This is a pretty basic Rice Pilaf recipe. The rice will be fluffy and perfect for use in other dishes such as Fried Rice or Gumbo.

2 tablespoons butter

2 tablespoons white onions, chopped

1 cups white parboiled rice

1-1/2 cups water, hot

2 each bouillon cubes, chicken

1 each bay leaf

Melt butter in a pot that has a tight fitting lid and add the onions for about 5 minutes until tender but not browned. Stir in the rice and stir to coat the rice with butter. Once coated, add the hot water, bouillon cubes, seasoning and the bay leaf and bring to a boil.

Once you reach a boil cover the rice and reduce the heat to its lowest setting. Cook for 25 minutes covered. Do not stir, do not look, do not worry. Remove from heat after 25 minutes and set aside covered. Do not look, do not stir, do not worry.

If you did not look, did not stir and did not worry you should now have perfect fluffy white rice.

WHOLE WHEAT BREAD

1/2 cup cracked wheat

3/4 cup hot water

1 egg

1/4 cup milk

1/4 cup oil

2 1/2 Tbsp molasses

2 cup white flour

1 cup whole wheat flour

1/4 cup quick oats

2 Tbsp brown sugar

1 1/2 tsp salt

1 Tbsp vital wheat gluten

2 1/2 tsp yeast

Put in machine in order listed. Set for whole wheat, medium crust.

WONDROUS WHOLE WHEAT BREAD

1 cup + 2 Tbsp. water

2 Tbsp. unsalted butter or use oil

2 Tbsp. honey

2 tsp. yeast

1 1/2 tsp. sea salt

3 cups whole wheat flour

Dissolve yeast in 1/2 cup of warm water in large mixing bowl. Stir in

honey, butter, salt, warm water and the whole wheat flour. Mix in enough

flour to make dough easy to handle. Turn dough onto slightly oiled surface:

knead until smooth and elastic, about 10 minutes. Place in a greased bowl.

Turn to grease other side. Cover, let rise in warm place until doubled,

about 1 hour.

(Dough is ready if an indentation remains when touched.) Punch dough down;

divide into halves. Flatten each half with your hands. Fold crosswise into

thirds, overlapping the two sides. Roll up tightly, beginning at one of the

open ends. Press with thumbs to seal after each turn. Pinch edge firmly to

seal. Press each end with the side of your hand to seal it; fold ends under

loaf. Place loaves, seam side down, in two greased loaf pans (9x3). Let rise

until doubled, about one hour. Heat oven to 375°. Bake until loaves are

golden brown for 40 to 45 minutes. Remove from pans; cool on wire rack. Put

a clean tea towel over the top to prevent the crust from getting too hard.

WOR TIP

Pork and Vegetable Dumpling (Potstickers)

These hearty, homey dumplings were from northern China where they functioned as main meals, together with noodles. In Dim Sum eating, they are often served on trolleys with hot plates where the server fries up a few beside your table. Before non-stick pans, these do stick to the pot (or wok) when the frying is done.

Yields: 30-35 dumplings

12 oz minced pork

6 oz vegetables*

1 pkg dumpling pastry

1/4 tsp salt

1/4 tsp chicken bouillon

1/2 tsp sugar

pinch white pepper

a few drops sesame oil

1/2 tsp cornstarch

* Use any kind of bok choy (Shanghai bok choy is good because it is easy to clean), or snow pea sprouts, plus a smaller amount of Chinese chives or coriander for additional taste if you wish.

1. Defrost dumpling pastry.

2. Sauté or blanch vegetables until just wilted. Drain and coarsely chop. (The reason for pre-cooking the vegetables is that uncooked veggies will shrink inside the dumpling during cooking, and the result will be a loose-fitting, unattractive pouch.)

3. Mix pork with seasonings. Add to chopped vegetables.

4. Put a generous tablespoon of filling onto a sheet of pastry.

5. Make into traditional dumpling, or use a crescent press and make into crescents.

6. Fry dumplings until golden brown, then turn, add a small amount of water and cover for three minutes to make sure the filling is properly cooked. Remove lid when water has more or less evaporated but do not touch dumplings. Add a bit of oil and let fry for another minute, toss dumplings around to coat them evenly.

7. A healthy alternative is to steam dumplings in steamers on high for 8 minutes, after water has come to a boil.

8. For dipping, use either Chinese or balsamic vinegar with ginger shreds. Soya and vinegar is good as well.

This recipe is from the book Have Some Dim Sum by Evelyn Chau.

YELLOW TOMATO JAM

Makes about 4 1/2 pints

4 cups sugar

3/4 cup water

6 cups tiny pear-shaped yellow tomatoes

3 jalapeño chilies, seeded and finely chopped

3 tablespoons fresh basil leaves

3 tablespoons fresh lemon juice

2 tablespoons distilled white vinegar

In a 6-quart saucepan, combine sugar and water. Bring to a boil over medium heat and simmer until syrup reaches 234 degrees on a cooking thermometer.

Remove from heat and add tomatoes, mixing well. The syrup may change consistency, but continue stirring and eventually tomatoes will mix evenly.

Return to heat and add chilies, basil, lemon juice and vinegar. Simmer, uncovered, on very low heat until mixture thickens, about 1 1/2 to 2 hours. Stir often, being careful not to burn. The jam will darken.

Ladle into clean jars, leaving 1/4 inch head space. Cap and seal. Process for 15 minutes in a boiling-water canner.

ZUCCHINI AND EGGPLANT CASSEROLE

Zucchini and eggplant are increasingly abundant in gardens and markets, and here is one good way to use them, and this dish makes delicious leftovers, too. The vegetables are the same as those for ratatouille - zucchini, eggplant, peppers, onions, garlic, and tomatoes - but in this recipe they are baked in a cheesy, red wine tomato sauce. The results are quite different, and delightful.

3 tablespoons extra virgin olive oil

1 medium-sized zucchini, diced

1 small eggplant, peeled and diced

1/4 cup diced onion

1/4 cup diced green bell pepper

2 cloves of garlic, minced

1 can (6 ounces) tomato paste

1/2 cup dry red wine

1/2 cup sour cream

Salt and freshly ground black pepper

1 can (8 ounces) tomato sauce

1 cup grated mozzarella cheese

1. Preheat the oven to 350°F. Oil a 11/2-quart baking dish or 8-inch square pan.

2. In a large skillet, heat the oil over medium-high heat. Add the zucchini and eggplant and sauté until the eggplant is tender, about 15 minutes. Stir in the onion, green pepper, garlic, tomato paste, wine, and sour cream. Heat thoroughly. Add salt and pepper to taste.

3. Transfer the vegetable mixture to the prepared baking dish. Top with the tomato sauce and cheese. Bake for 45 minutes.

4. Serve hot. Serves 4