How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ALMOND BRITTLE

AMISH POOR MANS STEAK

ANGELIC STRAWBERRY DESSERT

AROMATIC VINEGAR

BAKED CHICKEN ITALIANO

BBQ SHRIMPQ

BEAN CASSEROLE

BLACK BOTTOM CUPS

BLACK DIAMOND STEAK MARINADE

BREAD AND BUTTER PUDDING

BUSY DAY LEMON CHEESECAKE

CAJUN SHRIMP PASTA

CATFISH CAKES

CHEESE SQUASH AND ONION GALETTE

CHERRY WINKS

CHICKEN DIJON PASTA SALAD

CHICKEN OR LAMB DHANSAK

CHILI EGG

CITRUS PORK RICE BOWLS

COKE ROAST

COLLARED BEEF

CRAB AND APPLEWOOD SALMON RAVIOLI

CRABMEAT PATTIES

CREAM CHEESE POUND CAKE

CREAM FILLED PEACHES WITH RASPBERRIE

DOUBLE DATE BARS

FANCY BAKED EGG SCRAMBLE

FRESH PEAR BREAD

GOLDEN PEAR SOUP

GREEN RICE SOUP

HOEDOWN BBQ CHUCK ROAST

HOLIDAY EGGNOG CHEESECAKE

HONEY AND CINNAMON REMEDIES

HONEY MUSTARD DRESSING

HONEY WHEAT SUNFLOWER BREAD

HOT COCOA FOR A CROWD

HOT CRAB DIP

HUNGARIAN GOULASH

MEATBALL SOUP

NEW ENGLAND FISH CHOWDER

OLD FASHIONED RICE PUDDING

PEAR PRESERVES

PEAR RECIPES

POTTED TURKEY

POWDERED SUGAR POUND CAKE

PRAWN INFORMATION

PUMPKIN BARS

ROYAL BRISKET

SANTA FE PASTA I

SCOTTISH SEED CAKE

SLOPPY JOES

SPICY RICE

STEAMED CLAMS

STIR FRIED SHRIMP WITH BROCCOLI

STUFFED TOMATOES

SWEET CORN TOMALITO

TACO SALAD

TERIYAKI SHRIMP and RICE

TOOTSIE ROLL MIDGEES

TORTILLA SOUP

TRES LECHES CAKE II

TUNA STEAKS WITH TOMATO

VEGGIE LO MEIN

WARM SPINACH SALAD

WESTERN STYLE STEAK AND RICE BOWLS

ALMOND BRITTLE

1 cup (250 ml) water

2 cups (500 ml) sugar

1 cup (250 ml) corn syrup (golden syrup)

2 cups unblanched sliced almonds

1 tsp (5 ml) salt

2 Tbsp (30 ml) butter

1 tsp (5 ml) vanilla extract

1/4 tsp (1 ml) baking soda

Bring the water to a boil in a large, heavy saucepan over moderate heat. Stir in the sugar and corn syrup until dissolved. Cook to the hard-ball stage (250F, 121C) and add the almonds and salt. Cook, stirring occasionally, to the hard-crack stage (300F, 150C). Remove from the heat and stir in the butter, vanilla, and baking soda. Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot. Cool to room temperature and break into pieces. Store in an airtight container. Makes about 2 pounds (1 Kg). Bon appetit from the Chef at World Wide Recipes

AMISH POOR MANS STEAK

1 lb. ground beef

1 cup milk

1 cup cracker crumbs

1/4 tsp. pepper

1 tsp. salt

1 small onion, chopped

1 can mushroom soup

1 cup water or milk

Mix all together, except soup and water or milk, and shape into a narrow loaf. Let sit in refrigerator overnight, or for at least 8 hours, to blend flavors.

Slice loaf and fry in a skillet on both sides until brown. Put slices in baking dish.

Mix 1 can mushroom soup with 1 cup of water or milk, and pour over each piece.

Bake at 325° F for one hour. Makes 4 servings.

ANGELIC STRAWBERRY DESSERT

1-1/2 cups skim milk

1 pkg. (4 serving) sugar free instant vanilla pudding mix

1 tsp. vanilla

1 cup non-fat dairy sour cream

4 oz. whipped dessert topping - thawed

1 tsp. orange peel, shredded

7 cups angel food cake (1/2 of an 8" purchased cake) - cut into 1" cubes

4 cups strawberries, sliced, divided

In large mixing bowl, combine milk, pudding mix and vanilla. Beat with electric mixer on low until combined. Beat on medium for about 2 minutes more or until well mixed. Fold in the sour cream, dessert topping and orange peel. In a 8x8x2" baking dish or individual dessert dishes, layer 1/2 cake cubes, half of 3 cups strawberries and half the pudding mixture. Repeat layers. Chill for at least 4

hours or overnight. Just before serving, top with remaining cup of sliced strawberries.

AROMATIC VINEGAR

Makes 2 cups

1 quart good wine vinegar

2 cloves garlic, crushed

1 bay leaf

1 tablespoon mixed herbs (see below)

A few sage leaves

2 cloves

1/8 teaspoon whole coriander

Reduce the vinegar by half over high heat about six to eight minutes (the fumes are choking; close the kitchen door and open a window)

Remove it from the heat and add the garlic, bay leaf, mixed herbs, sage, cloves and coriander. Leave it covered for several hours or overnight. Place a cloth or several pieces of cheesecloth over a funnel and strain the vinegar into a bottle.

MIXED HERBS

Makes about 5 tablespoons

1 heaping tablespoon minced fresh savory

1 heaping tablespoon minced fresh thyme

1 heaping tablespoon minced fresh oregano

1 teaspoon finely crumbled fresh rosemary

1 bay leaf, finely crumbled

Cultivated marjoram may be added

Optional: A couple of leaves of sage and dried mint, crumbled finely

Combine the savory, thyme, oregano, rosemary and bay leaf. Store in a small, tightly closed jar. -- From "The French Menu Cookbook" by Richard Olney

RED WINE VINEGAR

To make red wine vinegar, you need two vessels: a 1- to 2-gallon jar and a vinegar crock or sun tea maker with a spigot at the base.

The rest is simple: Pour leftover red wine into the big jar, cover the top with muslin and secure it with a string or rubber band. This will allow air in but keep dust and bugs out. You can set the lid on top, but do not screw it down. Do not fill the jar more than two-thirds full.

You can leave wine sitting in the jar to attract a wild culture of Acetobacter or get a vinegar mother or starter. Grape & Granary sells starters for $7.95 plus shipping: 1035 Evans Ave., Akron, Ohio 44305; (800) 695-9870.

Store the jar in a dark, cool pantry or cupboard. After five weeks, taste or smell the wine. If it has pleasing hints of vinegar, pour two-thirds of it into the vinegar crock, leaving a third in the jar to start the next batch. This way, the almost-vinegar can mature in the crock without new wine diluting its acidity. (Note: It may take up to two months for the wine to turn.)

Get a cycle going in which you routinely add wine to the large jar but every so often shift two-thirds to the finishing crock.

Before doing this, check the finishing crock and draw off any vinegar that is ready, funneling it into a bottle through a coffee filter. This fermented vinegar will continue to mellow and improve in the bottle.

Troubleshooting: Complete fermentation should take about three months in a dark cupboard kept at about 70 degrees.

If the crock attracts vinegar flies, just filter them out and resecure the muslin. "They're just protein," says University of California at Davis researcher Ernie Farinias.

If there is no fermentation with white wine, the sulfite level may be too high. Try diluting it: four parts wine to one part distilled water.

BAKED CHICKEN ITALIANO

4 chicken breast halves -- boneless skinless

1/4 cup olive oil

1 cup fine breadcrumbs

1/2 cup Italian salad dressing

2 cups marinara sauce

1/2 cup sliced Mozzarella cheese

1/3 cup chopped tomatoes

1 1/2 tsp dried Italian seasoning OR 3 tbsp fresh basil or oregano -- minced

Parmesan cheese

Preheat oven to 350 degrees F. Heat olive oil in large frying pan. Dip chicken in salad dressing, then in bread crumbs. Brown in oil. Transfer to shallow baking dish. Spoon marinara sauce over chicken. Top with sliced Mozzarella, then chopped tomato. Sprinkle with herbs and a generous shake of Parmesan cheese. Bake for 45 minutes. If tomatoes begin to burn, cover loosely with foil.

Makes 4 Servings

MARINARA SAUCE

1 large onion, chopped fine

1 carrot, grated

1/2 C. Butter

5 ripe Roma Tomatoes, quartered

1/4 C. chopped Fresh Basil Leaves

1 tsp. Salt

1 tsp. Black Pepper

1 to 1 tsp. Sugar

2 C. Chicken Stock

In a quart sauce pan, sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

BBQ SHRIMP

6 - 8 servings

This dish is for "inside" barbecuing.

5 lbs. Large Shrimp with shells on

2 lbs. Butter.

5 Cloves of garlic, finely minced

1 Medium onion, finely minced

3 Stalks of celery, finely minced

4 Tbsp. Chopped parsley

2 Tbsp. Chopped rosemary leaves

4 tsp. Cayenne pepper

4 tsp. Black pepper

1/2 cup Worcestershire sauce

6 ounces of beer

2 tsp. Fresh squeezed lemon juice

Preheat your oven to 350 degrees.

Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasonings for about 3 minutes.

Melt the rest of the butter, add the beer, Worcestershire and lemon juice.

Dip the Shrimp in the seasoned butter and transfer to a baking sheet.

Bake until the Shrimp turn pink (about 15 minutes).

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with plenty of French bread.

BEAN CASSEROLE

8 slices bacon, crumbled

4 large onions, sliced into rings

1/2 cup brown sugar

1 t. dry mustard

1/2 t. garlic powder

1 t. salt

1/2 cup cider vinegar

2 15-ounce cans dried lima beans, drained

1 1-pound can green lima beans, drained

1 1-pound can red kidney beans, drained

1 1pound-11 ounce can New England style beans (or pork & beans)

Put onions in Dutch oven and add sugar, mustard, garlic, salt and vinegar. Cover and cook for 20 minutes. Remove from heat, adding drained beans and bacon. Pour into a 3 quart casserole and bake in moderate oven (350) for 1 hour.

BLACK BOTTOM CUPS

2 (3-ounce) packages cream cheese, softened

1/3 cup sugar

1 egg

1 (6-ounce) package (1 cup) semisweet chocolate chips

1 1/2 cups all-purpose flour

1 cup sugar

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup oil

1 tablespoon vinegar

1 teaspoon vanilla extract

1/2 cup chopped almonds, if desired

2 tablespoons sugar, if desired

1. Heat oven to 350 F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg; blend well. Stir in chocolate chips. Set aside.

2. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt; mix well. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed.

3. Fill paper-lined muffin cups half full. Top each with 1 tablespoon cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture.

4. Bake at 350 F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes. Remove from pans. Cool 30 minutes or until completely cooled. Store in refrigerator.

BLACK DIAMOND STEAK MARINADE

2 lb. steak

2 tbsp. oil

1/4 cup lite soy sauce

1/4 cup honey

2 tbsp. brown sugar

2 tbsp. vinegar

1-1/2 tsp. ginger

pinch garlic powder

Mix all ingredients except steak. Score steak on both sides. Marinate in above mixture 6 - 10 hours. Grill 6 - 8 minutes per side. Makes 4-6 servings.

BREAD AND BUTTER PUDDING

Two Fat Ladies Ride Again

2 stale croissants

softened butter

3 tbsp golden raisins

1/2 c sugar

2 eggs

1 3/4 c half and half

grated lemon zest

freshly grated nutmeg

Slice and butter the croissants. Place in a buttered small gratin dish in layers, sprinkling the golden raisins and 1/4 c of the sugar. Bring the milk and cream just to the boil and pour on to the egg mixture. Mix well together, then strain into a bowl and add the grated lemon zest. Pour the custard over the layered croissants and leave to stand for 1 hour before baking.

Place the dish in a baking pan containing enough hot water to come half way up the dish. Grate a little nutmeg over the top of the pudding and bake in a preheated oven at 325 for about 45 minutes or until the custard is set.

BUSY DAY LEMON CHEESECAKE

Serves 8

1 (8-ounce) package cream cheese, softened

2 cups milk

1 (3.4-ounce) box Jell-O lemon instant pudding mix

1 (8-inch) graham cracker crust

2 tablespoons graham cracker crumbs, optional

Blend softened cream cheese with 1/2 cup of the milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well-mixed, about one minute. Do not overbeat. Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top, if desired. Chill about an hour.

CAJUN SHRIMP PASTA

Makes 4 servings

1 lb. Large Shrimp, peeled and deveined

2 Tbsp. Olive oil

1/2 onion, Chopped

1 Tbsp. Garlic, chopped

1/2 tsp. Thyme

1/2 tsp. Cayenne pepper

1/2 tsp. Black pepper

1/2 tsp. Basil

1 Tbsp. Worcestershire sauce

1/2 tsp. Tabasco sauce

2 cups of Tomato, peeled and diced

2 Tbsp. Sugar

1/2 cup Green onions, chopped

3 cups of Chicken broth

1 lb. Vermicelli or Linguine

1/2 cup Parmesan Cheese, grated

Sauté the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne, black peppers and basil. Cook at low heat (about 5 minutes). Add everything else, except for the pasta, shrimp and cheese and cook over low heat for about 30 minutes or until the liquid is reduced.

Sauté the Shrimp in some butter and garlic until about 3/4's cooked. Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.

CATFISH CAKES

1 pound catfish filets

3/4 cup cornmeal

1 teaspoon baking powder

1/4 cup chopped green onions

1/4 cup finely chopped red or green bell peppers

1 teaspoon dried Creole dressing

1/4 cup buttermilk

1 egg

2 to 3 tablespoons oil

1. Poach catfish.

2. Place catfish in large bowl; break into small pieces with fork. Add cornmeal, baking powder, onions, bell pepper and Creole seasoning; mix well. In small bowl, combine buttermilk and egg; mix well. Add to catfish mixture; mix well.

3. Heat 1 tablespoon of the oil on griddle or in large skillet over medium-high heat. Drop catfish mixture by rounded tablespoonfuls onto hot griddle; flatten to form patty. Cook 2 to 4 minutes or until lightly browned, turning once during cooking. Add remaining 1 to 2 tablespoons oil as needed during cooking.

CHEESE SQUASH AND ONION GALETTE

Serves 4 as a first course, or 6 to 8 as an appetizer

For the Dough

1 cup flour

1/8 tsp. salt

1/8 tsp. sugar

6 Tbsp (3/4 stick) unsalted butter, very cold, cut into 1/4" cubes

1/4 cup ice water

For the Topping

1 Tbsp olive oil

1/2 yellow onion, thinly sliced

1/4 lb. yellow squash, sliced into 1/4-inch rounds

1 Tbsp fresh thyme leaves, or 1 1/2 teaspoons dried thyme

salt and freshly ground pepper, to taste

1/4 lb. young Teleme cheese, coarsely grated (or see note below)

1 Tbsp milk or cream

To make the dough:

In a large bowl, mix together the flour, salt, and sugar. Using a pastry blender or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn't, add more cold water, 1 tablespoon at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen.

To make the topping:

Preheat the oven to 400°F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping

is done.

In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside.

To assemble:

Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you'll likely end up with melted butter on your oven floor and a nice, cozy fire in your oven.)

Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border of the galette toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a "window" of filling about 5 inches in diameter, with the crust overlapping the edges of the filling. Brush the folded-over edges with

the milk or cream.

Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately.

Note:

If the cheese is ripe and runny, then use spoonfuls of the cheese or instead use grated Monterey Jack, mozzarella, or a young Provolone.

CHERRY WINKS

1 cup sugar

3/4 cup shortening

2 tablespoons milk

1 teaspoon vanilla extract

2 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

1 cup chopped dates

1/3 cup chopped maraschino cherries, well drained

1 1/2 cups coarsely crushed cornflakes cereal

15 maraschino cherries, quartered

1. In large bowl, combine sugar and shortening; beat well. Add milk, vanilla and eggs; mix well. Add flour, baking powder, baking soda and salt; mix well. Stir in pecans, dates and 1/3 cup chopped cherries. If necessary, cover with plastic wrap; refrigerate 15 minutes for easier handling.

2. Heat oven to 375 F. Grease cookie sheets. Drop dough by rounded teaspoonfuls into cereal; thoroughly coat. Shape into balls. Place 2 inches apart on greased cookie sheets. Lightly press maraschino cherry quarter into top of each ball.

3. Bake at 375 F. for 10 to 15 minutes or until light golden brown. Remove from cookie sheets. Yield: 60 servings.

CHICKEN DIJON PASTA SALAD

4 ounces Rotini -- uncooked

8 ounces Yogurt, skim milk -- plain

1/3 cup Wheat Germ

3 tablespoons White Wine Vinegar

1 tablespoon Dijon Mustard

1/8 teaspoon Black Pepper

1 cup Chicken Breasts without skin -- cooked & diced

3/4 cup Broccoli florets -- diced

1/2 cup Tomato -- chopped & seeded

1/3 cup Red Onion -- chopped

Cook pasta according to package directions. In medium bowl, combine

yogurt, wheat germ, vinegar, mustard and pepper; mix well. Add pasta and

remaining ingredients: toss to coat. Serve immediately or chill before

serving. Sprinkle with additional wheat germ before serving.

CHICKEN OR LAMB DHANSAK

SET ONE

1/2 cup yellow split peas

1/4 cup chick peas

1/4 cup whole green gram

1/4 cup red lentils

SET TWO

1 small eggplant

1 red pumpkin (3-inch cubes)

1 medium potato

1 medium onion

1 ripe tomato

1/2 cup chopped spinach

SET THREE

2 pounds chicken OR 2 pounds lamb

SET FOUR

3 red chilies

2 fresh green chilies

1 tablespoon ginger

1/2 tablespoon garlic

1/4 cup fresh mint leaves

1/4 cup coriander leaves

3 tablespoons water

SET FIVE

1 tablespoon coriander seeds

1 teaspoon cumin

1 cinnamon stick (1 inch)

3 cardamom

1 teaspoon turmeric

6 black peppercorns

6 whole cloves

1/4 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

SET SIX

1 cup oil

2 medium onions

Salt -- to taste

Soak Set 1 overnight. Cut all the vegetables from Set 2, meat from Set 3. In a pot add the soaked pulses from Set 1, these vegetables and meat and salt and adequate amount of water and cook til pulses from Set 1 are soft (around 40 minutes on medium heat). Remove from heat and let cool. When cooled remove pieces of meat from the pot and keep aside. The remaining stuff in the pot is made into a paste. Set 4 is made into a soft paste. Set 5 is ground into a fine powder. Heat oil in a wide and deep skillet and add chopped onion. Fry onion to light brown and remove from the skillet and keep aside. To the remaining oil in the skillet add Set 4 (i.e, paste) and Set 5 (i.e, powder) and cook for 10 minutes on medium heat. Later add the already-fried onion and meat pieces, paste of Step 2, salt to taste, two cups of water and cook for 30 minutes on low heat. Serve hot.

CHILI EGG

Top O' The Morning B&B, Rock Island, IL)

10 eggs

1 teaspoon baking powder

8 oz. Cheddar cheese, shredded

2 (4 oz.) cans diced chilies

1/2 cup flour

16 oz. small curd cottage cheese

1/2 cup melted butter

1/2 teaspoon salt

Beat eggs until light and lemon colored. Add flour, baking powder, salt, cheeses, and melted butter. Blend; stir in chilies. Pour into well-greased buttered pan and bake at 350° for 35 minutes or until brown and firm. Makes 10 to 12 servings.

CITRUS PORK RICE BOWLS

Makes 4 servings.

1/2 cup unsweetened orange juice

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1-1/2 teaspoons cornstarch

2 cups (about 8 ounces) sliced fresh mushrooms

1/2 cup sliced green onions

2 teaspoons vegetable oil

1 pound lean boneless pork, sliced into 1/8-inch thick slices

3 cups cooked brown rice

1 (11-ounce) can mandarin orange segments, drained

2 tablespoons slivered almonds, toasted*

In small bowl, combine juice, mustard, sugar and cornstarch; set aside. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet; set aside. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until heated through. Add oranges; toss lightly until heated through. Garnish with almonds. Serve in individual bowls. Divide hot cooked rice equally into four individual bowls. Spoon meat mixture over rice.

*To toast almonds, spread nuts on small baking sheet. Bake at 350 degrees 5

to 8 minutes, or until golden brown, stirring frequently.

Note: Individual rice bowls may be stored in the freezer for up to one month. To reheat frozen rice bowls, cook on HIGH 5 to 7 minutes, or until heated through. Let stand in microwave 1 to 2 minutes.

COKE ROAST

3 to 4 lbs. lean beef roast (arm, shoulder, etc.)

1 envelope dry onion soup mix

2 cubes/tsp. beef bouillon

16 oz. (2 c.) Coca Cola (diet won't work)

3 Tbsp. cornstarch

1/3 c. water

Place roast in crock pot. Sprinkle with soup mix and a little black pepper.

Pour Coca Cola over all and drop in bouillon. Cover and cook on Low all day

or overnight. About 30 min. before serving, break apart roast with fork;

increase heat to High. In a small dish, dissolve cornstarch in water. Stir

cornstarch mixture into roast juices, cover, and continue to cook until

thickened, about 15-20 minutes. Serve stuffed in baked potatoes, or spoon

over toast, cooked noodles, or cooked rice. Reheats well.

COLLARED BEEF

Cooking with the Two Fat Ladies

2 to 4 lb piece of flank steak or boned beef rib roast

2 tbsp minced parsley

1/2 tsp each minced fresh sage, dried thyme, cayenne, and grated nutmeg

salt and freshly ground pepper

Remove any gristle from the meat. Mix together all the herbs and spices, Coat the inside of the meat with the mixture, roll up tightly, and tie with string. Wrap in a cloth, preferably cheese cloth.

Set the beef in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer one half hour for each pound.

Remove the beef from the pan. Put a heavy weight on the meat, without removing the cloth and press until cooked. The best way to do this is to put a board over the meat and load it with weights or cans of food.

To serve, unwrap the meat and slice it thinly.

CRAB AND APPLEWOOD SALMON RAVIOLI

Serves 4

Make with large rounds of homemade pasta, but purchased gyoza wrappers are a good substitute.

3 ounces skinless Applewood smoked salmon fillet.

3 tablespoons chilled whipping cream

1 tablespoon egg white

4 ounces fresh crabmeat

1 green onion, chopped

1/2 celery stalk, finely diced

2 teaspoons chopped fresh cilantro

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon pepper

32 gyoza (potsticker) wrappers*

Vinaigrette

1 cup olive oil

1/4 cup white wine vinegar

1/4 cup fresh lemon juice

2 tomatoes, peeled, seeded, diced

3 ounces snow peas, cut into strips

1 celery stalk, cut into strips

3 tablespoons minced fresh chives

*Available at Asian markets and in the refrigerated section of many supermarkets.

Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white, puree. Transfer to bowl. Mix in crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)

Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.

Meanwhile Prepare Vinaigrette:

Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery, stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.

CRABMEAT PATTIES

Makes 4 servings

About 20 saltine crackers

2 pounds crabmeat

4 teaspoons Worcestershire

1/8 teaspoon liquid hot pepper seasoning

3 tablespoons chopped parsley

1 1/2 teaspoon prepared mustard

3 tablespoons mayonnaise

1 egg

3 tablespoons butter or margarine

Chopped parsley

Lemon wedges

Finely crumble crackers into a bowl; you should have 1-cup crumbs. Flake crabmeat into bowl with crumbs. Add Worcestershire, hot pepper seasoning, parsley, mustard, and mayonnaise. Mix until blended. Add egg and stir until mixture is well blended.

Shape crab mixture into 8 patties. In a frying pan, melt 2 tablespoons of the butter over medium heat. Cook patties until browned (about 3 minutes), add remaining 1 tablespoon butter, turn patties and cook until browned.

Sprinkle patties with chopped parsley, serve with lemon wedges.

CREAM CHEESE POUND CAKE

1 1/2 cups butter (no substitutes), room temperature

1 package (8 ounces) cream cheese, room temperature

2 1/3 cups sugar

6 eggs, room temperature

3 cups all-purpose flour

1 tsp vanilla extract

In a large mixing bowl, cream butter and cream cheese. Gradually add sugar,

beating until light and fluffy, about 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in vanilla. Pour into a greased and floured 10 inch tube pan. Bake at 300 degrees F for 1 1/2 hours or until cake tests done. Cool in pan 15 minutes before removing to a wire rack. Cool completely. Makes 12 to 16 servings.

CREAM FILLED PEACHES WITH RASPBERRIES

Syrup and peaches:

6 cups water

2 cups sugar

1 cup peach schnapps

1/4 cup honey

5 cloves

8 peaches, bottoms trimmed to form base, halved through stem end

Filling:

6 oz cream cheese

2 tbs. sour cheese

2 tbs. honey

1/2 tsp. vanilla

1/4 tsp. cinnamon

Sauce:

1 pint raspberries

2 tbs. sugar

2 tsp. lime juice

Mint leaves for garnish

SYRUP AND PEACHES: Bring water, sugar, schnapps, honey, cloves to simmer in saucepan. Stir. Add peaches simmer until tender, 8 min. Remove peaches, let

cool. Slip off skins. Chill peaches and syrup separately. FILLING: Mix cream cheese, sour cream, honey, vanilla, and cinnamon in bowl, cover, refrigerate. SAUCE: Puree berries in processor. Add sugar, juice pulse to blend. Pour into sieve over bowl. With spatula gently press berries through. Add enough chilled syrup to puree. chill. Spread 1 tbs. of filling over cut side of each of 8 peach halves. Sandwich with remaining halves to make 8 whole peaches. Spoon 1 tbs. sauce into each of 8 dessert bowls. Stand peach upright in each. Garnish with mint. Makes 8 servings.

DOUBLE DATE BARS

Filling:

1 (8-ounce) package (1 1/2 cups) chopped pitted dates

1/2 cup raisins

1/4 cup sugar

1 cup water

1 teaspoon vanilla extract

Base:

1 (1 pound 0.6 ounce package) date quick bread mix

1/2 cup margarine or butter, softened

1/2 cup chopped walnuts

1/4 cup quick-cooking rolled oats

1. Heat oven to 375 F. Grease 13x9-inch pan. In medium saucepan, combine

all filling ingredients except vanilla; mix well. Bring to a boil. Reduce heat to low; cook 10 minutes or until thickened, stirring occasionally. Remove from heat; stir in vanilla.

2. Meanwhile, place quick bread mix in large bowl. With pastry blender or fork, cut in margarine until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of greased pan.

3. Carefully spread filling over base. In small bowl, combine reserved 1 cup of base mixture and oats; mix well. Sprinkle over filling.

4. Bake at 375 F. for 18 to 23 minutes or until top is golden brown. Cool 30 minutes or until completely cooled. Cut into bars. Yield:32 servings.

FANCY BAKED EGG SCRAMBLE

Eggs:

3 tablespoons margarine or butter

1/4 cup shopped onions

1/4 cup shopped green bell peppers

2 cups cubed cooked ham

12 eggs, beaten

1 (4 1/2-ounce) jar sliced mushrooms, drained

Sauce:

2 tablespoons margarine or butter

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon

1 1/2 cups milk

2 ounces (1 1/2 cups) shredded Swiss cheese

1/4 cup grated Parmesan cheese

Topping:

2 cups soft bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup margarine or butter, melted

2 tablespoons chopped fresh parsley

1. Heat oven to 350 F. Grease 12x8-inch (2-quart) baking dish. Melt 3 tablespoons margarine in large skillet over medium heat. Add onion and

bell pepper; cook until crisp-tender.

2. Add ham and eggs; cook until eggs are firm but still moist, stirring

frequently. Stir in mushrooms. Remove from heat.

3. Melt 2 tablespoons margarine in medium saucepan. Add flour and

bouillon; cook and stir until smooth and bubbly. Gradually add milk;

cook until mixture boils and thickens, stirring constantly. Add Swiss

cheese and 1/4 cup Parmesan cheese; stir until smooth. Fold scrambled

eggs into sauce. Pour into greased baking dish.*

4. In small bowl, combine all topping ingredients; sprinkle over eggs.

Bake at 350 F. for 25 to 30 minutes or until light golden brown. Yield:

12 servings.

TIP: * To make ahead, prepare as directed to this point. Cover;

refrigerate up to 3 hours. Uncover; top and bake as directed above.

FRESH PEAR BREAD

3 pears

1/2 cup salad oil

1 cup sugar

2 eggs

1/4 cup sour cream

1 teas vanilla

2 cups flour--sifted

1/2 teas salt

1 teas baking soda

1/4 teas ground cinnamon

1/4 teas ground nutmeg

1/2 cup walnuts

Pare, halve and core pears; chop to make 1 cup. In large mixer bowl, beat oil and sugar until well blended. Beat in eggs, one at a time; add sour cream and vanilla. Sift together flour, salt, soda, cinnamon and nutmeg. Add to oil-sugar mixture and continue to beat until well blended. Add nuts and pears; mix well with a large spoon. Spoon into well greased 9x5 inch loaf pan. Bake at 350 degrees for 1 hour, or until toothpick comes out clean. Cool in pan 15 minutes. Turn out and cool on rack.

GOLDEN PEAR SOUP

1 1/2 pounds sweet potatoes (acorn or butternut squash may be substituted)

4 cups water

1 3-inch stick cinnamon

1 1/2 teaspoons salt

3 large ripe pears (any kind but Bosc)

1 to 2 tablespoons butter

1/4 cup plus 2 tablespoons dry white wine

1/3 cup half-and-half, light cream, or milk (low fat okay)

A few dashes of ground white pepper

Peel the sweet potatoes and cut into small pieces. Place in a large saucepan with the 4 cups of water, cinnamon stick, and salt. Bring to a boil, cover, and simmer until tender (about 15 minutes). Remove the cover and let it simmer an additional five minutes over medium heat.

Remove and discard the cinnamon stick. Peel and core the pears, and cut them into thin slices. In a heavy skillet, sauté pears in butter for about five minutes over medium heat, stirring frequently. Add 1/4 cup wine, cover, and simmer about 10 minutes longer over medium heat. Puree the sweet potatoes in the cooking water together with the pears-au-jus until smooth. (You may have to do this in several batches.) Transfer to a heavy soup pot or Dutch oven. The puree can be made in advance and refrigerated for a day or two before finishing. Add the cream or milk and the remaining 2 tablespoons of wine. Sprinkle in the white pepper. Heat very gently just before serving. (Don't let it boil.)

GREEN RICE SOUP

Two Fat Ladies: Full Throttle

2 tbsp olive oil or 2 tbsp butter

3 shallots or 1 onion, chopped

1 garlic clove, chopped

1/4 tsp grated nutmeg

pinch of salt

1/4 tsp ground white pepper

5 cups stock

1/2 cup cooked white rice

6 oz sorrel, spinach or chard, well washed

In a large saucepan, heat the oil or butter and sweat the shallots or onion and garlic. Add the nutmeg, salt and pepper and pour in the stock. I use chicken stock, but a good-flavored vegetable, pork or veal stock will do as well.

Bring to a boil and add the rice. Simmer for 10 minutes. Add the sorrel or other greens and simmer for a further 4 minutes. Transfer to a blender and blend until smooth; if too thick add a little more stock. Cook for a few minutes longer, stirring frequently. Serve hot or cold.

HOEDOWN BBQ CHUCK ROAST

Roast:

1 (4-pound) beef chuck roast (2 inches thick)

Marinade:

1/2 cup soy sauce

1/2 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1 to 2 garlic cloves, minced, or 1/2 to 1 teaspoon garlic powder

1/8 teaspoon pepper

1. GRILL DIRECTIONS: Trim fat from roast. In 12x8-inch (2-quart) baking dish or resealable food storage plastic bag, combine all marinade ingredients; blend well. Add roast; turn to coat. Cover dish or seal bag; refrigerate 6 hours or overnight, turning once or twice.

2. Heat grill. When ready to grill, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.* Cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking. Discard any remaining marinade. Yield 8 servings.

TIP:*If cooking on grill without cover, a tent of foil can be used to cover roast. To bake roast in oven, place in shallow baking pan; bake at 325 F. for 1 1/4 to 1 1/2 hours, turning once and basting with reserved marinade during last 15 minutes of baking.

HOLIDAY EGGNOG CHEESECAKE

1 cup graham cracker crumbs

1/4 cup sugar

1/4 tsp ground nutmeg

1/4 cup margarine, melted

1 envelope unflavored gelatin

1/4 cup cold water

8 oz cream cheese, softened

1/4 cup sugar

1 cup eggnog

1 cup whipping cream, whipped

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch

spring-form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. 10 srv

VARIATION:

Increase sugar to 1/3 cup Substitute milk for eggnog. Add 1 tsp vanilla and

3/4 tsp rum extract. Continue as directed.

HONEY AND CINNAMON REMEDIES

March 2002

Introduction

It is found that mixture of Honey and Cinnamon cures most of the diseases.

Honey is produced in most of the countries of the world.

Ayurvedic as well as Yunani medicine have been using honey as a vital medicine for centuries.

Scientists of today also accept honey as a Ram Ban (very effective) medicine for all kinds of diseases.

Honey can be used without any side effects for any kind of diseases.

Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients also.

A famous magazine named Weekly World News published in Canada dated 17 January, 95 has given a list of diseases that can be cured by Honey and Cinnamon as researched by western scientists.

Arthritis

Take one part honey to two parts of luke warm water and add a small teaspoon of cinnamon powder, make a paste and massage it on the itching part of the body slowly.

It is noticed that the pain recedes within a minute or two.

Or arthritis patients may daily, morning and night take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder.

If drunk regularly even chronic arthritis can be cured.

In a recent research done at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon cinnamon powder before breakfast, they found that within a week out of the 200 people so treated practically 73 patients were totally relieved of pain and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

Hair Loss

Those suffering from hair loss or baldness, may apply a paste of hot olive oil, one tablespoon of honey, one teaspoon of cinnamon powder before bath and keep it for approx. 15 min. and then wash the hair.

It was found very effective if kept for 5 mins. also.

Bladder Infections

Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of luke warm water and drink it.

It destroys the germs of the bladder.

Toothache

Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth.

This may be done 3 times a day daily till such time that the tooth has stopped aching.

Cholesterol

Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, if given to a cholesterol patient, it reduces the level of cholesterol in the blood by 10% within 2 hours.

As mentioned for arthritic patients, if taken 3 times a day any chronic cholesterol is cured.

As per the information received in the said journal, pure honey taken with food daily relieves complains of cholesterol.

Colds

Those suffering from common or severe colds should take one tablespoon luke warm honey with 1/4 teaspoon cinnamon powder daily for 3 days.

This process will cure most chronic cough, cold and clear the sinuses.

Infertility

Yunani and Ayurvedic have been using honey for years in medicine to strengthen the semen of men.

If impotent men regularly take two tablespoon of honey before sleeping, their problem will be solved.

In China, Japan and Far-East countries, women who do not conceive and to strengthen the uterus have been taking cinnamon powder for centuries.

Women who cannot conceive may take a pinch of cinnamon powder in half teaspoon of honey and apply it on the gums frequently throughout the day, so that it slowly mixes with the saliva and enters the body.

A couple in Merryland, America had no children for 14 years and had left hope of having a child of their own.

When told about this process husband and wife started taking honey and cinnamon as stated above, the wife conceived after a few months and had twins at full term.

Upset Stomach

Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.

GAS : According to the studies done in India & Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.

Heart Diseases

Make a paste of honey and cinnamon powder, apply on bread or chappati instead of jelly and jam and eat it regularly for breakfast.

It reduces the cholesterol in the arteries and saves the patient from heart attack.

Also those who have already had an attack, if they do this process daily, are kept miles away from the next attack.

Regular use of the above process relieves loss of breath and strengthens the heart beat.

In America and Canada, various nursing homes have treated patients successfully and have found that due to the increasing age the arteries and veins which lose their flexibility and get clogged are revitalized.

Immune System

Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks.

Scientists have found that honey has various vitamins and iron in large amounts.

Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.

Indigestion

Cinnamon powder sprinkled on two tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals.

Influenza

A scientist in Spain has proved that honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.

Longevity

Tea made with honey and cinnamon powder, when taken regularly arrests the ravages of old age.

Take 4 spoons of honey, 1spoon of cinnamon powder and 3 cups of water and boil to make like tea.

Drink 1/4 cup, 3 to 4 times a day. It keeps the skin fresh and soft and arrests old age.

Life span also increases and even if a person is 100 years old, starts performing the chores of a 20 year old.

Pimples

Three tablespoons of honey and one teaspoon of cinnamon powder paste.

Apply this paste on the pimples before sleeping and wash it next morning with warm water.

If done daily for two weeks, it removes pimples from the root.

Skin Infections

Eczema, ringworm and all types of skin infections are cured by applying honey and cinnamon powder in equal parts on the affected parts.

Weight Loss

Daily in the morning, 1/2 hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup water.

If taken regularly it reduces the weight of even the most obese person.

Also drinking of this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

Cancer

Recent research in Japan and Australia has reveled that advanced cancer of the stomach and bones have been cured successfully.

Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month 3 times a day.

Fatigue

Recent studies have shown that the sugar content of honey is more helpful than detrimental to the body strength.

Senior citizens who take honey and cinnamon power in equal parts are more alert and flexible.

Dr. Milton who has done research says that half tablespoon honey taken in one glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3.00 p.m. when the vitality of the body starts decreasing, increases the vitality of the body within a week.

Bad Breath

People of South America, first thing in the morning gargle with one teaspoon of honey and cinnamon powder mixed in hot water.

So their breath stays fresh throughout the day.

Hearing Loss

Daily morning and night honey and cinnamon powder taken in equal parts restores hearing.

If You Reap The Benefits Of This, Forward This And Give To Others To Benefit.

[] These remedies, and this instruction, are not initiated or written by Spike; I am merely forwarding this piece because it is interesting. []

HONEY MUSTARD DRESSING

1-3/4 cup mayonnaise

1/4 cup apple cider vinegar

1/4 cup mustard

1/2 cup honey

2 splashes Worcestershire(r) sauce

1 cup salad oil

to taste salt

to taste white pepper

Mix first 5 ingredients together in a mixing bowl until smooth. Gradually pour in salad oil in a steady stream, mixing as you add it. Season with salt and white pepper. Cover, and refrigerate at least 8 hours before use.

HONEY WHEAT SUNFLOWER BREAD

2 cups Water -- very warm

3 cups Flour -- (more or less)

2 packages Active Dry Yeast -- (5 tsp.)

1 Tablespoon Sugar

2 cups Whole Wheat Flour

1 cup Oats -- (not quick)

1/4 cup Butter or Margarine

1/4 cup Honey

2 teaspoons Salt

1 cup Sunflower Seeds -- unsalted

In a large mixing bowl, combine water, 2 cups flour, yeast and sugar. Beat on low speed for three minutes. Cover and let rise in a warm place until doubled- about 30 minutes. Mixture will be spongy. Stir in whole wheat flour, oats, butter, honey and salt. Mix well. Stir in sunflower seeds and remaining flour, until ready to turn onto floured surface and knead. Knead until smooth and elastic, for about 5-8 minutes. Shape into a ball and place inside a greased bowl. Turn once to coat top, and cover with a cloth. Let rise in a warm place until doubled, about 30 minutes. Punch down and divide in half. Cover and let rise another ten minutes. Shape into two loaves, and place into two greased bread pans. Cover and let rise until doubled- about 30 minutes. Bake at 375 degrees F for 20 minutes. Cover with foil, and bake an additional 15 minutes. Remove from pans and cool on wire racks. RF4RP

HOT COCOA FOR A CROWD

1 1/2 cups sugar

1 1/4 cups Hershey's cocoa

1/2 tsp salt

3/4 cup hot water

4 quarts (1 gallon) milk

1 tbsp vanilla extract

In 6 quart saucepan, combine sugar, cocoa and salt; gradually add water. Cook over medium heat, stirring occasionally, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring occasionally. Do not boil. Remove from heat; stir in vanilla. Serve hot. Makes about 22 (6 ounce) servings.

HOT CRAB DIP

Makes 4 cups

1/2 pound (8 ounces) regular crabmeat

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

2 tablespoons salad dressing or mayonnaise

1 tablespoon lemon juice

1-1/4 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

1 tablespoon milk

1/4 cup cheddar cheese, grated

Pinch garlic salt

Paprika, for garnish

Place cleaned crabmeat in a small bowl and make sure there are no traces of cartilage. In a large bowl, add cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt - mix until smooth. Add enough milk to make mixture creamy. Sir in 2 tablespoons of grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325 degrees Fahrenheit until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers.

HUNGARIAN GOULASH

1 1/2 pounds boneless pork -- cut into 1" cubes

1 pound small new red potatoes -- halved

2 medium onions -- halved, thinly sliced

1/4 cup water

3 tablespoons ketchup

1 tablespoon paprika

1 clove garlic -- minced

1/4 teaspoon black pepper

3 cups shredded red cabbage

2 tablespoons all-purpose flour

1/2 cup sour cream

1/2 teaspoon caraway seed

Chopped parsley -- for garnish

Combine pork, potatoes, onion, water, ketchup, paprika, garlic, pepper and

cabbage in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7-8

hours or until pork and potatoes are tender. Combine flour, sour cream and

caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished

with chopped fresh parsley, if desired.

MEATBALL SOUP

1 beaten egg

1/2 cup soft bread crumbs (2/3 slice)

2 tbsp. grated parmesan or romano cheese

1 tbsp. snipped fresh parsley

1 tbsp. finely chopped onion

1/4 tsp. garlic salt

1/8 tsp. pepper

1/2 lb. ground beef

1 can (15 oz,) garbanzo beans, rinsed and drained

1 can (14 oz.) beef broth

1 can (14-1/2-oz.) Italian-style stewed tomatoes

1-1/2 cup water

1 cup sliced fresh mushrooms

1 tsp. dried Italian seasoning, crushed

1/4 cup tiny bow-tie pasta or ditalini

3 cups torn spinach or 1/2 a 10-oz. pkg. frozen chopped spinach, thawed and

well drained

In medium mixing bowl combine egg, bread crumbs, cheese, parsley, onion, garlic salt, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls. In a large skillet cook meatballs over medium heat about 8 minutes or until done (160º F), turning occasionally to brown evenly. Drain fat from pan. Set aside. In large saucepan stir together garbanzo beans, beef broth, undrained

tomatoes, water, mushrooms, and Italian seasoning. Bring to boil. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 - 12 minutes, or until pasta is tender. Stir in spinach and meatballs. Cook for 1 - 2 minutes more or just until spinach is wilted. Makes 4 main-dish servings. Make-Ahead Tip: Prepare soup, except do not add spinach; cool. Transfer to airtight freezer

container; seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cook over medium heat, stirring occasionally to break up. Stir in spinach as above.

MEATBALL SOUP

1 beaten egg

1/2 cup soft bread crumbs (2/3 slice)

2 tbsp. grated parmesan or romano cheese

1 tbsp. snipped fresh parsley

1 tbsp. finely chopped onion

1/4 tsp. garlic salt

1/8 tsp. pepper

1/2 lb. ground beef

1 can (15 oz,) garbanzo beans, rinsed and drained

1 can (14 oz.) beef broth

1 can (14-1/2-oz.) Italian-style stewed tomatoes

1-1/2 cup water

1 cup sliced fresh mushrooms

1 tsp. dried Italian seasoning, crushed

1/4 cup tiny bow-tie pasta or ditalini

3 cups torn spinach or 1/2 a 10-oz. pkg. frozen chopped spinach, thawed and

well drained

In medium mixing bowl combine egg, bread crumbs, cheese, parsley, onion, garlic salt, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls. In a large skillet cook meatballs over medium heat about 8 minutes or until done (160º F), turning occasionally to brown evenly. Drain fat from pan. Set aside. In large saucepan stir together garbanzo beans, beef broth, undrained

tomatoes, water, mushrooms, and Italian seasoning. Bring to boil. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 - 12 minutes, or until pasta is tender. Stir in spinach and meatballs. Cook for 1 - 2 minutes more or just until spinach is wilted. Makes 4 main-dish servings. Make-Ahead Tip: Prepare soup, except do not add spinach; cool. Transfer to airtight freezer

container; seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cook over medium heat, stirring occasionally to break up. Stir in spinach as above.

NEW ENGLAND FISH CHOWDER

Please note that if you can't find a whole haddock or cod, substitute steaks from either fish and ask your fishmonger to throw in some bones for the stock.

1/4 lb (110 g) salt pork, rind removed, cut into

1/2-inch (1 cm) dice

1 cup (250 ml) coarsely chopped onions

A 3 to 3 1/2 lb (1.2 - 1.5 Kg) whole haddock or cod,

body cut into 1-inch (3 cm) steaks, head and tail reserved

2 cups (500 ml) water

2 medium potatoes, peeled and cut into 1/2-inch (1 cm) dice

1/2 tsp (2 ml) dried thyme

Salt and freshly ground pepper to taste

4 cups (1 L) milk

2 Tbsp (45 ml) butter, cut into small pieces

Brown the salt pork in a large heavy pot over moderate heat, stirring frequently, until they are crisp. Add the onions and cook until tender but not brown, about 5 minutes. Add the reserved fish head and tail and water to the pot and bring to a boil, skimming off any foam that rises to the surface. Add the potatoes, thyme, salt, and pepper and reduce the heat. Simmer for 10 minutes. Add the fish steaks and simmer partially covered for 10 minutes, or until the fish flakes easily. Remove and discard the head and tail. Using a slotted spoon, remove the fish steaks and remove and discard the skin and bones. Cut the meat into 1-inch (3 cm) chunks and return to the soup. Add the milk and butter and return the soup to a simmer over low heat. Traditionally the soup is left to sit at room temperature for no more than an hour and reheated immediately prior to serving. Serves 5

Bon appetit from the Chef at World Wide Recipes

OLD FASHIONED RICE PUDDING

1/3 cup uncooked rice

1/4 cup sugar

4 cups milk, scalded

2 tbsp. butter or margarine

1/4 tsp. salt

optional fruit, or creamy whip topping

Combine all ingredients in a flat (6-1/2x10-1/2x1-3/4" pan). Preheat oven to 300º F. Bake for 1-1/2 hours, or until rice is perfectly tender, and pudding is thick and creamy, not dry. Stir every 15 minutes with a fork, carefully turning under brown top and scraping the edges down. Serve hot or cold.

PEAR PRESERVES

8 cups chopped or sliced pears

1 lemon, sliced or 1 T lemon juice

5 cups sugar

1/2 cup water

Peel, core and cut pears to desired pieces. Place in large kettle and add lemon or juice, sugar and water. Bring to a boil. Lower heat and cook for about 1-1/2 hours or until a thick syrup forms. Pour into hot sterilized jars and seal.

PEAR RECIPES

MERLOT POACHED PEARS WITH SALAD GREENS

Prep and Cook time: About 50 minutes

4 Red d'Anjou, Green d'Anjou, or Bosc pears, or about 12 Seckel pears

(1 -1/2 to 2 lb.)

3 cups dry red wine, such as Ashland Vineyards Merlot

1/2 cup packed brown sugar

1/4 cup each balsamic vinegar, orange juice, and lemon juice

2 teaspoons grated lemon peel

1/2 teaspoon black peppercorns

1 cinnamon stick (3 in.)

12 cups (about 12 oz.) mixed salad greens, rinsed and crisped

1 - 1/2 cups matchstick-size jicama pieces

1. Cut spears lengthwise into halves; core and stem.

2. In a 3- to 4-quart pan, bring wine, brown sugar, vinegar, orange and lemon juices, lemon peal, peppercorns and cinnamon stick to a simmer over medium-high heat. Add pears, reduce heat, and simmer, covered, until pears are tender when pierced with a fork, about 15 minutes. With a slotted spoon, lift pears from wine mixture; set in a 9- by 13-inch backing dish to cool. Turn heat to high; boil until dressing is reduced to 1 cup, about 20 minutes. Discard cinnamon and peppercorns; cool slightly. (If making ahead, cover and chill pears and dressing separately up to 1 day; rinse and crisp salad greens 1 day ahead.)

3. In a large bowl, gently mix salad greens with 2/3 cup of the dressing. Evenly distribute dressed greens on 8 salad plates. Place a pear half (or 3 halves if using Seckel pears) in the center of each plate and scatter jicama pieces around pears on greens. Spoon remaining dressing equally over pears and greens. Makes: 8 servings

HEALTHY PEAR BUTTER

8 lb. pears, peeled, cored and diced

1 1/2 cups pear juice

1 tsp crystallized ginger

2 tsp cinnamon

1 tsp nutmeg, more to taste

Place pears in a blender or food processor with pear juice and blend until smooth. Transfer to the slow cooker, set on low and cook for 6 to 7 hours. Stir occasionally. Let mixture cool; add crystallized ginger, reblend and stir in spices. If desired, add more spices to taste. Store in the refrigerator after cooling to room temperature.

For Shelf Storage: Place in hot, sterilized canning jars. Wipe rim carefully and place prepared lids on jar. Tighten ring. Place in tall pot (to allow 2 inches of water over top of jars), cover with water, bring to a boil and boil for 20 minutes. Allow to cool in water, remove carefully and set jars on a dishtowel and cover with another dishtowel. Wipe dry and store in cool dry place.

RED-WINE BAKED PEARS

6 med. pears with stems

6 whole cloves

1 1/2 cups dry red wine

3/4 cup sugar

Pierce blossom end of each unpeeled pear with a clove. Put pears in a deep

casserole (standing on end). Combine wine, sugar with 3/4 cup water and pour

over pears. Cover and bake in hot oven, 400 degrees, 30 minutes, basting

occasionally. Uncover. Bake 15 minutes or until pears are tender. Serve hot

or cold with sauce. 6 servings.

PEAR BREAD

2 or 3 fresh pears

1/2 cup salad oil

1 cup sugar

2 eggs

1/4 cup sour cream

2 cup flour

1/2 tsp. salt

1 tsp. soda

1 tsp. vanilla

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup chopped nuts

Pare and halve and core pears. Chop to get one cup of fruit. Beat oil and sugar together; blend well. Beat in eggs, one at a time. Add sour cream and vanilla. Sift dry ingredients together. Add to sugar mixture. Blend well. Add nuts and pears and mix. Bake at 350 degrees in greased 9x5 loaf pan 1 hour. Let cool 10 to 15 minutes. Remove from pan.

To store frozen: Let cool completely, wrap tightly in plastic wrap, place in zip loc bag and suck all the air out with a straw. Label and date. Freeze. Use within 3 months in refrigerator freezer or with 6 to 8 months if stored in a deep freeze.

To bake in a jar: Place 1 cup batter each in of 5 well-greased 1-pint wide-mouth canning jars. Wipe batter from rims. Place jars on a baking sheet. Bake at 350 degrees F for 45 to 60 minutes, or until a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on hot jars. Place on dishcloth and cover with dishcloth, in an area with no draft. You will hear the jars seal with a pop. This can take up to a couple of hours. Check seal by pushing on lid. If it goes up and down, store bread in refrigerator for no more than a week. If jars are sealed they will keep at least 6 weeks if stored in a cool dark place.

PICKLED PEARS

Juice of 1 lemon

4 cups (1L) cold water

7 or 8 small pears

4 cups (1L) sugar

2 cups (500ml) cider vinegar

2 Cinnamon sticks

2 tbsp. (30ml) whole cloves

Add the lemon juice to the cold water. Wash the pears and peel them as closely as possible. As soon as each pear is peeled, drop it into the cold water and lemon juice. Halve each pear lengthwise and remove the core. Return to the acidulated water. Prepare a syrup with the sugar, vinegar, cinnamon sticks and whole cloves. Bring to a boil and cook for 20 minutes. Sterilize the jars and place them close at hand. Add the pears to the boiling syrup. Simmer for 5-10 minutes or until the pears are tender. Remove the pears from the syrup and pack into the sterilized jars. Cover the syrup to 1/2 inch of the brim. Place a cinnamon stick in each jar. Before closing each one, run the blade of a knife around the inside to

remove air bubbles. Wipe the jar clean, seal. Turn each jar upside down on a folded cloth and leave to cool.

GINGER GLAZED PEARS AND HAM

3 fresh Anjou pears

Lemon juice

1 (1-1/2 inch thick) fully cooked ham slice (about 2 pounds)

1/2 cup packed brown sugar

2 tablespoons each water and lemon juice

1 tablespoon butter

1 teaspoon ground ginger

1/2 teaspoon dry mustard

Core pears; cut into wedges. Dip in lemon juice to prevent discoloration. Place ham slice on rack in shallow pan. Bake at 325 F. 20 minutes. Combine remaining ingredients in small saucepan. Simmer 5 minutes or until slightly syrupy. Remove ham from oven. Place pear wedges around ham slice. brush pears and ham with ginger glaze. Return to oven and bake 20 minutes longer; baste frequently with remaining glaze. Remove ham slice to platter and arrange pear wedges around it. Makes 6 servings.

GINGER CAKE WITH ORANGE-GLAZED PEARS

2-1/4 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 cup packed light brown sugar

2 eggs

1 cup milk

1/2 cup molasses

1/2 cup salad oil

Stir flour with ginger, baking powder, soda, cinnamon and salt. Blend in brown sugar. Beat eggs slightly; combine with remaining ingredients. Add to dry ingredients; mix thoroughly. Pour into greased and floured 10-inch tube pan. Bake at 350 F. 45 to 50 minutes or until cake tests done when tested with wooden pick. Serve warm with Orange-Glazed Pears.

Orange-Glazed Pears:

Core and slice 2 fresh winter pears. Combine 1 can (6 oz.) fresh orange juice concentrate, 1/4 cup sugar and 1 tablespoon sherry. Add pears; simmer until tender and glazed. Arrange pear slices around and on top Ginger Cake. Spoon remaining glaze over cake.

BARTLETT BRUNCH COMPOTE

3 fresh Bartlett pears

2 oranges, peeled and sliced

1 small cantaloupe, cut into chunks

1/2 pound grapes, halved and seeded

1 cup canned apricots

3 tablespoons sugar

3 tablespoons orange or pineapple juice

Peel, core and slice pears in wedges. Combine pears, oranges, cantaloupe and grapes. Drain apricots; puree until smooth in blender or food processor. Combine in small saucepan with sugar; heat until sugar dissolves. Add juice. Chill. Pour over fruit and toss lightly to coat. Serve chilled in compotes. 6 to 8 servings.

PEAR COCONUT CRISP

6 fresh winter pears

1 cup packed brown sugar, divided

1 teaspoon grated orange peel

1/2 teaspoon each ground cinnamon and nutmeg

1/2 cup flour, divided

1/4 cup orange juice

1/4 cup butter or margarine

1 cup flaked coconut

Cream or half-and-half

Peel, core and slice pears. Toss with 1/2 cup brown sugar, orange peel, cinnamon, nutmeg and 2 tablespoons flour. Place in shallow 2-quart baking dish. Pour orange juice over pears. Combine remaining brown sugar and flour; cut in butter until crumbly. Stir in coconut. Sprinkle over pears. Bake, covered, at 350 F. 40 minutes. Uncover and bake 10 to 20 minutes longer or until pears are tender. Serve warm with cream or half-and-half. Makes 6 to 8 servings.

POTTED TURKEY

Two Fat Ladies Full Throttle

1 cup butter

1 garlic clove crushed

6 1/2 cup cooked turkey meat, cut into small pieces

juice of 1 lemon

1 scant tsp ground nutmeg

1/2 tsp cayenne pepper

salt and freshly ground pepper

In a heavy skillet, melt the butter and lightly fry the garlic. Throw in the turkey meat, add the lemon juice and all the seasonings, and stir well. Taste and adjust the seasoning. Put into a food processor and blend to a coarse paste. This will store well in the refrigerator or in a pot covered with a layer of clarified butter.

POWDERED SUGAR POUND CAKE

2 cups powdered sugar

3/4 cup (1 1/2 sticks) butter

3 eggs

1 1/2 cups all-purpose flour

1 tsp vanilla

Dash salt

Cream together sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Blend in flour, vanilla and salt. Spoon into greased 9x5x3 inch loaf pan. Bake in 350 degrees F oven for 1 hour. Remove from pan immediately. Makes 1 loaf.

PRAWN INFORMATION

from Chef Lee Lippert

[] I (Spike) have always thought that prawns were merely large shrimp. That was

incorrect. Here is the real truth about prawns: []

Lee says: "There is such a thing as a true prawn. It's called the Endeavour Prawn. The term 'prawn' has been abused to such an extent that most people, including those in our own industry, think that a prawn is simply a large shrimp. The good news is the species is alive and well and, as far as I know, I am the only one who has these available to the consumer. I think you will find this to be a truly unique product. Here are some of the highlights. Bon Appetit. Lee

Endeavour Prawn (Metapenaeus Endeavour) Harvested in the pristine environment of The Gulf Of Carpenteria and the northeast coast of Australia, the stringent procurement process reflects the high quality of this hand picked boutique product.

This exceptional prawn is produced nowhere else in the world, highly prized for it's excellent eating qualities, a white prawn, the shell is harder than the banana prawn and the flesh is firm with a sweet flavor.

Chemical free

Wild caught - not farm raised

Versatile

Their mild to strong tasty sweetness is distinct and adaptable to a range of creative combinations, stronger flavored ingredients can be used. These are also popular in salads and seafood platters. Their modest size makes them particularly good for use in brochette form, especially as a smaller bite size portion for finger food with a citrus, chili or soy dipping sauce, or in a tempura batter with a chili jam atop a bed of cubed mango."

PUMPKIN BARS

Bars:

2 cups Flour

2 cups Sugar

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon -- ground

1 teaspoon Nutmeg -- ground

1/2 teaspoon Cloves -- ground

1/2 teaspoon Salt

1 cup Vegetable Oil

16 ounces Pumpkin, canned

4 medium Eggs

Frosting:

2 cups Powdered Sugar

1/3 cup Butter or Margarine -- softened

1 package Cream Cheese -- (3 oz.), softened

1 tablespoon Milk

1 teaspoon Vanilla

Heat oven to 350 degrees F. Grease 15 x 10 inch jelly roll pan. In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool.

In small bowl, combine frosting ingredients; beat until smooth. Spread over

cooled bars.

(You can successfully freeze these bars by allowing them to completely cool, then placing them inside zip baggies, then removing all of the air inside the baggies, using a drinking straw to suck it out. They are great to freeze in small baggies for individual servings, but can also be frozen in large baggies for larger groups.)

ROYAL BRISKET

Two Fat Ladies Ride Again

2 lb boned, rolled brisket of beef

4 oz bacon, chopped

4 fresh oysters, chopped

2 tbsp chopped parsley

freshly grated nutmeg

salt and freshly ground pepper

1/2 cup all purpose flour

4 tbsp butter

2 1/2 cup red wine

2 cup beef stock

Make slits 1-inch apart all over the roast. Insert the bacon, oysters, and parsley alternately into the slits. Season the roast with nutmeg, salt and pepper and dredge with the flour. Brown the meat in the butter. Put into a large casserole with the wine and stock and bring to the boil. Cover tightly and cook in a preheated oven at 350 for 3 hours.

Remove the roast to a dish and keep warm. Boil the cooking liquid to reduce it, stirring to mix in the sediments in the bottom of the casserole, and pour over the meat. Serve with sweet pickles and fresh crisp vegetables.

SANTA FE PASTA I

1 pkg. (16 oz.) bowtie pasta

4-5 qt. water

1/2 cup grated parmesan cheese

1/2 cup cooked yellow corn kernels

1/3 cup chopped cilantro

1/4 cup chopped green onion

2 tbsp. diced red bell pepper

2 tbsp. diced green bell pepper

1 chicken breast fillet, cooked and diced

Dressing:

1-1/4 cup V-8 veggie juice

1-1/2 tbsp. olive oil

1 tbsp. red wine vinegar

1-1/2 tsp. chili powder

3/4 tsp. paprika

1/2 tsp. salt

1/4 tsp. black pepper

Prepare pasta by bringing 4 - 5 qt. water to a rolling boil in a large saucepan. Add pasta to pan, and when water begins to boil again, cook for 8 - 11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. Whisk all of dressing ingredients together in a small bowl. Cover. Chill dressing until you're ready to use it. When pasta is done, pour it into a large bowl. Add dressing, then toss. Add remaining ingredients to pasta, and toss until combined. Cover and chill for several hours before serving. 8 servings.

SCOTTISH SEED CAKE

Two Fat Ladies Ride Again

1 lb butter at room temperature

1 lb sugar

9 eggs, beaten

1 lb all purpose flour

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 cup candied citron peel, chopped

1/3 cup each candied orange and lemon peel, chopped

3/4 cup blanched almonds, chopped

1 oz caraway comfits

Cream the butter and sugar together well. Beat in the eggs. Sift the flour and spices over the surface and fold into the mixture, together with the candied citrus peel and almonds. Sprinkle the top with the comfits. Turn into a greased and lined 10-inch cake pan. Bake in a preheated oven at 350 for 2 hours.

SLOPPY JOES

Sauce:

1 pound ground beef

1 tablespoon dried minced onion

1/2 teaspoon dried minced garlic

6 oz. can of tomato paste

1 tablespoon vinegar

2 tablespoons sugar

1 tablespoon bell pepper, diced fine

1/2 teaspoon salt

1/4 teaspoon celery seed

1/2 teaspoon chili powder

1 pinch ground cloves

1 pinch allspice

1 cup water

buns

Combine all ingredients in a saucepan; simmer 15 minutes. Brown hamburger; drain fat and add sauce. Simmer until thickened. Serve on buns.

SPICY RICE

Makes: 6 Servings (about 2/3 cup each)

Source: "1,001 Recipes For People with Diabetes" by Surrey Books

Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24

1 medium onion, sliced

1 clove garlic, minced

1 tablespoon olive oil

1 cup uncooked basmati, or other aromatic, rice

1/2 cup plain reduced-fat yogurt

1-2 cardamom pods, crushed

1/4 teaspoon ground turmeric

1/4 teaspoon ground ginger

1/8 teaspoon crushed red pepper

2 cups reduced-sodium vegetable, or chicken broth

Salt and pepper, to taste

1 small tomato, cut into 6 wedges

1 tablespoon finely chopped cilantro

Sauté onion and garlic in oil in large saucepan until tender, about 8 minutes. Stir in rice; cook over medium heat, stirring frequently, 5 minutes. Stir in yogurt,

herbs, and crushed red pepper; cook over medium-high heat to high heat 5 minutes, stirring frequently.

Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, about 25 minutes. Season to taste with salt and pepper.

Spoon rice mixture into serving bowl; arrange tomato wedges on top and sprinkle with cilantro.

STEAMED CLAMS

8 dozen steamers or small clams

4 Tbsp (60 ml) butter

1 medium onion, finely chopped

4 Tbsp (60 ml) finely chopped fresh parsley

3 cups (750 ml) water

Melted butter for dipping

Rinse the clams thoroughly under cold running water, discarding any with broken shells. Heat the butter in a large pot over moderate heat and sauté the onion, stirring frequently, until tender but not brown, about 5 minutes. Stir in the parsley and water and bring to a boil. Add the clams and cook covered for 5 to 8 minutes, until the shells open. Discard any clams that didn't open. Using a slotted spoon, transfer the clams to a large heated serving bowl. Strain the broth through a double layer of cheesecloth and divide between 4 to 6 small serving bowls. Serve melted butter in small bowls. To eat, remove clams from their shells using a small fork or fingers, dip into the broth and then into melted butter. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes

STIR FRIED SHRIMP WITH BROCCOLI

Makes 4 servings

1 1/2 lbs. uncooked jumbo shrimp, peeled and deveined

1 red chili, seeded and chopped

1 clove garlic, chopped

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon peanut oil

12 oz. broccoli florets

2 teaspoons cornstarch

1/2 cup fish stock

cooked rice or noodles to serve

Place shrimp in large bowl. Add chili, garlic and sauces and mix well. Marinate 30 minutes, or longer if time allows.

Heat oil in large frying pan or wok over high heat. Add broccoli and stir-fry 2-3 minutes. Remove.

Mix cornstarch with 1 tablespoon of stock in a cup. Drain shrimp, reserving marinade. Add shrimp to hot pan and stir-fry for 1 minute, or just until they turn opaque. Add broccoli, reserved marinade, cornstarch mixture and remaining stock and cook, stirring constantly, until sauce boils and thickens.

Serve immediately with rice or noodles.

STUFFED TOMATOES

The Two Fat Ladies: Ride Again

8 large tomatoes

1/2 lb ground meat (pork or veal)

1/2 tbsp butter

2 cups coarse dry breadcrumbs

1-2 eggs, beaten

3 tbsp chopped parsley

1 garlic clove, chopped

freshly grated nutmeg

salt and freshly ground pepper

oil

Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towels in order to get rid of all excess liquid. Leave to drain for half an hour.

Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, beaten eggs, parsley, garlic and nutmeg, salt and pepper to taste.

Stuff the tomatoes with the meat mixture and put the tomato lids back on each tomato. Place the tomatoes in a deep ovenproof dish and put a drop of oil on each lid. Bake in a preheated oven at 350 for 30 minutes.

SWEET CORN TOMALITO

4 to 6 servings

6 cups fresh corn kernels (or frozen corn, thawed), divided use

3/4 cup milk

1/4 cup butter

1/2 cup prepared masa

2/3 cup sugar

3/4 cup cornmeal

3/4 teaspoon baking powder

3/4 teaspoon salt

1/4 cup milk

Preheat oven to 250 degrees.

Blend 3 cups of corn kernels and the milk in a blender or food processor until smooth. Whip the butter, masa and sugar together in the food processor until fluffy, about two minutes.

Add all ingredients, including the puréed corn and the remaining 3 cups whole corn kernels, and mix well.

Pour the mixture into a 9-by-13-inch pan. Cover tightly with aluminum foil. Set the pan in a large roasting pan. Pour enough cool water into the roasting pan to reach 3/4 inch up the outside of the 9-by-13-inch pan.

Bake for 1 1/2 to two hours or until the corn mixture registers 175 degrees on an instant-read thermometer and the corn mixture is set. Scoop out portions of the pudding and serve hot.

TACO SALAD

1 lb. ground beef

1 pkg. (1-1/4 oz.) taco seasoning mix

1 head iceberg lettuce, chopped

2 cups shredded cheddar cheese

1 can (16 oz.) kidney beans, rinsed, drained

2 large tomatoes, diced

2 cans (2-1/2 oz. each) sliced black olives, drained

1 bag (14-1/2 oz.) tortilla chips (ranch);crushed

1 bottle (16 oz.) French salad dressing

In a medium-sized skillet, brown ground beef with taco seasoning mix, stirring to break up meat; drain and cool. In an extra-large salad bowl, layer 1/2 of the lettuce, then cheese, beans, ground beef, tomatoes, and olives. Repeat the layers once more, and top with crushed tortilla chips. Before serving, add the dressing and toss well to coat. Makes 12 servings

TERIYAKI SHRIMP and RICE

1 large onion, chopped

1 clove garlic, crushed

enough extra virgin olive oil

3/4 lb. shrimp, thawed, deveined, halved

1 cup cooked rice

to taste: teriyaki sauce

Heat frying pan over medium heat and add enough oil to cover bottom; swirl around sides. Sautè onion and garlic until golden, add rice and shrimp. Sautè for about 5 minutes or until shrimp is pink and done. Makes 2 servings.

TOOTSIE ROLL MIDGEES

by Todd Wilbur

Every kid who pours out a candy-filled pillowcase onto the kitchen table this Halloween is sure to spot several of the famous brown, red and white wrappers concealing the beloved chocolate candy. Tootsie Rolls have been a part of every Halloween that I can remember, and it seemed like a pretty good Top Secret Recipe for this week's holiday. This recipe makes about 60 of the bite-size pieces of the chewy candy -- that's plenty more than you get in the big 12-ounce bags. Just be sure you have a candy thermometer around before you start this one. The right temperature is very important to creating a candy that has just the right chewy texture. Happy Halloween kitchen ghouls!

1 cup sugar

1/2 cup light corn syrup

2 tablespoons shortening

4 teaspoons cocoa

2 tablespoons evaporated skim milk

1/2 teaspoon vanilla

1. Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over medium/high heat.

2. Bring mixture to a boil, then reduce heat to medium and simmer candy until temperature reaches 275 degrees on a candy thermometer.

3. Remove the saucepan from the heat. When the bubbling stops, add the evaporated milk and beat candy with an electric mixer in the pan for about 30 seconds.

4. Add vanilla, then continue to beat candy until it begins to firm up, and you can no longer beat it.

5. Pour candy out onto wax paper. When it is cool, divide the candy into several portions and roll the portions into long ropes that are approximately 1/2-inch thick.

6. Use a sharp knife to slice candy into 1-inch long pieces.

7. Arrange the candy on a plate and let it sit out overnight so that it firms up. (http://www.topsecretrecipes.com ) Makes approximately 60 bite-size candies.

TORTILLA SOUP

1 onion, chopped

2 cloves garlic, minced

1 t olive oil

Sauté onion and garlic in oil until soft.

Add:

1 can diced tomatoes

1 can sliced olives

1 can chopped green chilies

1 can pinto beans

1 can corn

1 c salsa

4 cups broth

1 T ground cumin

1 T mild chili powder

salt and pepper to taste.

Simmer until heated through. Serve over rice, top with shredded cheese and

crunched up tortilla chips. Warm up some flour tortillas to serve alongside.

This works well in a crock pot.

TRES LECHES CAKE II

"This came from Sophie Kershaw of Haskell, and she claims it's Dominican in origin. The name, Cake con Tres Leches, means cake with 3 milks: whole milk, sweetened condensed milk and evaporated milk, which are combined and poured over the cooled cake, which the cake then soaks up like a good sponge cake should.

This moist, rich and unusual cake, however, still has its point of origin in something of a dispute. Several sources contend the recipe originally comes from Mexico, others say this cake is purely a Nicaraguan invention. (It's served as a popular dessert at the Four Seasons in Punta Mita, Mexico.)

Checking the history of the Cake con Tres Leches on the internet comes up with an interesting cultural twist. Claims were made back in the '50's and '60s that, locally produced milk in Latin America at the time was not considered as safe or as good as canned milk, so the Cake con Tres Leches recipe began appearing on the backs of Nestle's canned milk products. Although canned milk was then considered something of a luxury in Latin America, Cake con Tres Leches became more and more popular, and spread throughout the region, each country giving its own spin to the recipe, but few varying from the use of all three milks as the flavoring and moistening agent.

The version sent to The Star Ledger makes a large cake, easily filling a 9x13 inch baking pan, but its airiness depends greatly on the mixing process. For best results with this type of sponge, beat the batter well after each egg is added (there are 5) and then keep beating until the batter is light in color and doubles in volume, or thereabouts. The lighter the batter before the cake goes into the oven, the lighter the end result and the better the cake will be suited to accepting and absorbing all the liquid that comes later.

Some had doubts that nearly 2 cups of liquid would ever soak into this cake without making a giant mess of glop of the bottom of the pan, but such was not the case. Although the finished product - after all-night refrigeration - was certainly moist and dense, there was no milky residue at the bottom.

Topped with a dollop of sweetened cream, this cake easily handle a party with lots of guests. A little slice goes a long way, but it's sure to please.

A word of caution: Maybe it's our oven, but the cooking time was not the 30 min called for in the recipe. It was considerably shorter, so check the cake with toothpicks after about 20 min.

This would be an ideal cake to dress up with the summer's bounty of fresh fruit, especially strawberries and blueberries. Icing isn't required, though the recipe calls for whipped cream all over the top. This cake is sweet enough without it. Just a drizzle of melted chocolate would be fine, or a simple dusting of powdered sugar.

Whatever the choice for toppings or decorations, make this cake. It's a keeper, especially with its history, for those who really love to make cakes".

CAKE CON TRES LECHES

From Sophie Kershaw of Haskell -- 16 servings

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

2 cups granulated sugar (1 + 1)

5 eggs

1 1/2 teaspoon vanilla (1/2 + 1)

1 cup whole milk

7 oz sweetened condensed milk

6 oz evaporated milk

1 1/2 cups heavy whipping cream

Preheat oven to 350 F. Grease and flour 9x13 inch baking pan. Sift together

flour and baking powder. Set aside. Cream butter and 1 cup sugar until fluffy. Add eggs* and 1/2 teaspoon vanilla. Beat well. Add flour to butter mixture 2 tablespoons at a time, mixing well until blended after each addition. Pour batter into pan. Bake for 30 min**. When cake has finished baking, pierce it in several places with a fork and allow to cool. Combine the 3 milks together and pour over the top of the cooled cake. Just before serving, whip the heavy cream, 1 teaspoon of vanilla and the remaining 1 cup of sugar together until thick. Spread over the top of the cake. Keep the cake refrigerated.

* As mentioned in the article, beat well after each egg is added.

** As mentioned in the article, start checking after 20 min.

This recipe is from www.realfood4realpeople.com newsletter dated 10/29/02.

TUNA STEAKS WITH TOMATO

CORN AND AVOCADO SALAD

4 servings

1/4 cup vegetable oil

2 tablespoons fresh lime juice

1 tablespoon brown sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 tuna steaks

2 tablespoons red wine vinegar

1/4 red onion, minced

1 pint cherry tomatoes, halved

1 cup cooked corn kernels

2 avocados, peeled and diced

Prepare a grill or heat the broiler.

Combine 3 tablespoons of the oil, lime juice, brown sugar and 1/4 teaspoon each of the salt and pepper in a small bowl.

Brush over both sides of the tuna; set aside.

Whisk together the remaining tablespoon of oil, vinegar, onion and remaining salt and pepper in a medium bowl.

Stir in tomatoes and corn.

Gently stir in avocado. Set aside.

Place tuna on grill or under broiler; cook as desired, about two minutes per side for medium.

Serve tuna with the salad.

QUICK VEGGIE LO MEIN

12 oz uncooked fettuccine

4 green onions, sliced

2 garlic cloves, minced

1 Tbsp sesame oil or olive oil

1 tsp grated fresh ginger

2 cups sliced fresh mushrooms

2 Tbsp minced fresh cilantro

3 Tbsp light soy sauce

1 cup condensed fat-free chicken broth

1 tsp cornstarch

Cook fettuccine according to package directions in a 3 1/2-quart saucepan; drain and keep warm. Sauté green onions and garlic in hot oil in a skillet over medium heat until tender. Add ginger and mushrooms; sauté 2 minutes. Stir in cilantro and fettuccine. Whisk together soy sauce, broth and cornstarch until smooth. Pour over fettuccine mixture. Bring to a boil, stirring often; cook just until thickened. Yield: 6 servings.

WARM SPINACH SALAD

4 small boiling potatoes

2 to 3 tablespoons olive oil

2 slices bacon, cut into small strips

2 small shallots, finely chopped

2 to 3 sage leaves

1 (6-ounce) bag spinach

1 to 2 tablespoons red wine vinegar

Salt and pepper

Boil the potatoes over medium heat until tender, 15 to 20 minutes. Cool, then slice about 1/4-inch thick, not too thin.

Heat a wok or deep frying pan over medium-high heat and fry the potatoes in the oil until golden, stirring often, about 10 minutes.

Add the bacon and fry three to four minutes. Add the shallots and cook one minute. Add the sage, then spinach, and toss together. Remove from the heat. Add the vinegar and salt and pepper to taste, and serve before the spinach completely wilts. Eat immediately. Serves two.

-- From chef Jeremy Lee, of the Blue Print Cafe, London

WESTERN STYLE STEAK AND RICE BOWLS

Makes 4 servings.

1 pound top round or sirloin steak, sliced into 1/8-inch thick slices

1 tablespoon vegetable oil

1/2 cup chopped green onions

1 (4.3- to 6.25-ounce) package long grain and wild rice mix, prepared

according to package directions

1 (7-ounce) can whole kernel corn, drained

1 (16-ounce) can stewed tomatoes, undrained

Brown beef in oil in large skillet over medium-high heat. Add onions; cook 1

minute. Add rice, corn and tomatoes; cook until heated through, 2 to 3 minutes. Divide rice mixture equally into four individual bowls.

Note: Individual rice bowls may be stored in the freezer for up to one month. To reheat frozen rice bowls, cook on HIGH 5 to 7 minutes, or until heated through. Let stand in microwave 1 to 2 minutes.